In Operation with...Burger & Lobster

By Emma Eversham contact

- Last updated on GMT

Related tags: Menu, Restaurant

Burger & Lobster managing director Simon King talks through the systems which make Burger & Lobster a success in our latest In Operation with... video. 

The 'simple' restaurant concept, created by friends George Bukhov, Ilya Demichev and Misha Zelman in 2011 has grown to 10 managed sites in the UK with another three - including one on Bond Street - opening before Christmas and one franchised site in Sweden. It also operates a restaurant in New York and has plans to open two more franchised sites - in Kuwait and Dubai - by the end of the year. 

In our exclusive video filmed at Burger & Lobster Threadneedle Street in London, King, who joined the company 18 months ago to help grow the business, talks about why Burger & Lobster restaurants offer no menus, the beauty of keeping the menu so small and why technology is key to its successful operations. He also reveals how, despite fluctuating wholesale lobster prices, the company can continue to keep its prices consistently at £20 and still remain in profit.

Lobster is best selling dish at Burger & Lobster

CST-Logo_small

This BigHospitality video was sponsored by CST: 

Call Systems Technology​ (CST) is the UK's leading technology supplier for the hospitality industry, across front and back of house. Founded in 1995, CST was the first company to introduce restaurant paging to the UK hospitality market.

The business is the exclusive European strategic partner of QSR Automations Inc. and exclusive European and Middle Eastern distributors for HME Wireless Inc. – both world experts in hospitality solutions.

Related topics: Business, Venues, Restaurants

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