Byron founder Tom Byng enjoys the freedom of a fledgling brand with the backing of a multi-million pound business. He also has a passionate desire to change the way we think about burgers
David Ramsden, chief executive of the Edinburgh-based Dogs restaurant group, on making the transition from fine to casual dining, finely tuned margins and ambitious expansion plans
Danny Pecorelli, managing director of Exclusive Hotels, is passionate about fine food, which is one reason he’s put quality restaurants at the heart of his offering
Dan Houghton and Eric Partaker knew little about the restaurant industry before they set up Chilango. But that hasn¹t stopped them creating a thriving, award-winning brand
Belonging to one of the UK's great restaurant dynasties has set the bar high for Prezzo chief executive Jonathan Kaye. He's learned to move with the times - including giving his first media interview
David Niven has led Nando's through the recession by emphasising the company's commitment to its workforce, an act of faith which has paid off handsomely
Geronimo Inns has eschewed a one-size-fits-all approach to pubs, opting instead to tailor each of its 28 sites to its location. And it's working, according to its founder Rupert Clevely
A debt-for-equity deal secured the future of the Uk's fourth-largest casual dining operator. Bay Restaurant Group chief executive Paul Symonds explains why it's now full steam ahead
Luke Johnson, serial entrepreneur, successful restaurateur and chairman of Channel Four describes the opportunities offered by a downturn and his plans for Patisserie Valerie
Food, atmosphere, hard work and passion have helped San Carlo become one of the most successful family-owned restaurant companies in the UK – and landed them a franchise deal with one of the Middle East’s richest companies
