Restaurant industry leaders give economic survival tips

10th June 2009, 10:29am

A crucial insight into the way the sector is operating and tips for survival and prospering in the future were highlighted by 10 industry experts at the flagship Restaurant Leader Summit 2009.

The event was organised by Allegra, a market intelligence operator in foodservice whose research shows that the UK's 240,000 dining venues, are estimated to be worth a staggering £40 billion.

The audience were given a powerful resume of the direction in which the trade is developing by the industry experts with many years experience in the business.

Former PizzaExpress chairman Luke Johnson, now chairman of TV's Channel Four said that after 15 Golden Age years for the casual dining sector, operators were now facing really challenging times. Along with other speakers he gave valuable advice on how to survive and come through the economic downturn.

Further tips on How to Weather the Storm came from Mark Phillips CEO of Paramount Holdings; while Robin Rowland told how Yo Sushi is bucking the trend, opening 12 restaurants in the past 12 months that are achieving their targets.

David Page, chairman of Clapham House told how to Expand a chain from seven to 300 restaurants; while Tom Peck, head of consumer insight for McDonalds explained how the burger chain had successfully introduced more healthy options image over the past five years.

Jamie Barber, MD of Steamroller Restaurants spoke about the importance of 'Being nimble and connecting with customers' as Bob Silk director of leisure and hospitality with Barclays Commercial highlighted fund-raising packages available for the trade despite upheavals in the financial market.

Chef Theo Randall, who runs a named restaurant at the London Intercontinental Hotel told how he was achieving continued growth during the recession; while Simon Blagden MD of Jamie's Italian told of the joy and success of working with the TV chef.

Finally Jeffrey Young, MD of organisers Allegra gave the interesting findings of his company's Market Update 2009.

More analysis of this event will be available in the July issue of Eat Out. Click here for more information on how to receive the magazine.

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