Experienced trio launch Restaurant Brands Collective

By Joe Lutrario contact

- Last updated on GMT

Restaurant Brands Collective franchise virtual delivery brands

Related tags: Restaurant Brands Collective, Chefs, Toph Ford, Brett Boyers, Stefan Cosser, Food Development, delivery

Two experienced chefs and an operations and franchise expert have teamed up to launch a collection of virtual delivery and dine-in food franchise brands.

Restaurant Brands Collective is offering a range of franchise solutions for hospitality and leisure businesses looking to drive incremental sales from their existing kitchen equipment and teams.

The company’s range of franchise brands includes gourmet mac ‘n’ cheese brand Mac & Co, ‘superior fried chicken’ brand The Wingstitute and Californian-style smashed burgers and fries specialist Pickled Pink. 

Current brand development is focused on areas including katsu, breakfast, pizza, Mexican and desserts.

Toph Ford is the company’s brand director and is best known for his stint as head of food and marketing at Leon Restaurants but has more recently worked as consultant for brands including Ole & Steen, Coco Di Mama and HOP. 

Brett Boyers is commercial partnerships director having worked across restaurant openings, operations and franchising at The Restaurant Group (TRG concessions), Boparan Restaurant Group and Individual Restaurant Company. 

Completing the trio is Stefan Cosser, who managed the creative team at The Fat Duck Experimental Kitchen for five years before becoming a food development consultant for restaurant brands including Loungers, Brasserie Blanc and Wagamama. 

Restaurant Brands Collective is looking to capitalise on the current boom in delivery but will also target dine-in, offering operators a bespoke menu with ongoing training and menu management support.

The company will look to offer its services to pubs, entertainment and leisure venues as well as venues where food is not a ‘core business capability’, including limited service hotels, cinemas, sporting venues and casinos.

“Our impactful virtual delivery brands stand out from the crowd and resonate with customers. They offer operators on-trend dishes, which complement their main menu focus, but open them up to a new and wider customer base,” says Cosser.

“We will continually evolve our portfolio to keep our brands fresh and exciting for our franchise partners and their customers. Our brands also have excellent digital presence to support partners.”

The company’s launch has been backed by a grant award from Innovate UK, the government-backed UK innovation agency, which is part of UK Research and Innovation.

Restaurant Brands Collective received funding through Innovate UK’s Sustainable Innovation Fund.

Related topics: Business

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