we go to the people making the cheese, the chickens. “There’s no middleman in Italy and there’s no middleman in England taking 2pc or 3pc,” he said. He claimed Franco Manca was able to keep down costs by cutting out the middleman and sourcing directly from farmers in Italy. “You’d struggle to spend more than £10, we’re cheaper than a Pret A Manger.” Obviously margins are under pressure because of the economy but customers are still coming in because of the value in the product. He said: “Our maxim at the beginning was that we would be 30pc cheaper than anybody else. Mr Page believes Franco Manca has weathered the storm by undercutting rivals even as the cost of everything from dairy to tomatoes soared. It is a far cry from the casual dining boom of the 2010s, when chain restaurants were expanding rapidly, fuelled by private equity backers and cheap debt. Many former high street staples such as Byron, Prezzo and Le Pain Quotidien have run into trouble and been forced to close sites. At £30 per head and not very good, that’s the problem sector and that’s where they’re all going bust.” You need a skilled kitchen which costs money. They’re trying to do many too many things. Chain restaurants are going out of business because they are overcharging and for “not very good” food, the boss of the pizza specialist Franco Manca has said.Ī swathe of mid-market restaurant chains have collapsed since the pandemic, as margins were eroded by the rising cost of wages, energy and ingredients, and the cost of living crisis caused diners to cut back.īut David Page, chairman of Franco Manca’s recently sold parent company, The Fulham Shore, said the pizza chain had prospered by being “cheaper than Pret A Manger” and keeping its menu simple.
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