Simon Potts is MD of The Alchemist, the multi-award winning bar and restaurant brand famed for its cocktail creations and theatrical venues. In this new speaker Q&A, he shares his thoughts on the casual dining trends to watch, the significant influence of social media, and why food delivery is here to stay…
Which restaurant & pub operators have most impressed you this year and why?
It’s been fascinating watching the changes at Yo!. They have really powered up their growth strategy, with some big acquisitions and a push into some very different trading environments – I love Richard’s re-positioning of the brand as a food business, rather than simply a restaurant business. On the pub/bar front, it’s hard to ignore the continued expansion of the Loungers business and the good feeling that Alex and co still bring to the sector. I also admire the energy of Arc Inspirations, they have been very busy this year.
What do you see as the key casual dining trends for 2020?
I think ‘environment’ will continue to be an important word in the operator’s lexicon. Obviously in your approach and message to your consumer in terms of how you are managing your impact on the world around you. And secondly, in terms of how significant the environment you are creating for your guests will become. In a hyper competitive sector – how are you continuing to deliver new experiences and environments against rising cost pressure… I’m looking forward to seeing what innovation is driven out by that pressure.
Brexit 2020: What are the implications for the casual dining sector?
Same as they have been for the last three years and unlikely to become any more clear on 1st Feb I suspect.
The rise of food delivery: What do you think are the pros and cons for 1) your business and 2) the casual dining sector?
The pros for us are that we are in the experience business and as, what I hope is a brand that is succeeding in that business – we feel we are relatively delivery proof. I accept entirely that delivery is here to stay – but I do wonder whether the growth has plateaued. The word around dark kitchens doesn’t feel wholly positive and it might be some time before technology/robotics catches up to make them more viable.
Instagrammable – How has social media influenced the casual dining sector?
From drink and dish development to venue design, it has to be considered in some form by every operator – so that in itself is a pretty significant sphere of influence. I think in the main, users are getting wise to the ‘influencer’ element of it – but I don’t believe you can underestimate the power of trusted sharing, which I guess is what the platform was conceived for in the first place. We manage and monitor it constantly and it is measured as a KPI, as any other tool in our business is, but we try to ensure that tone of voice is local and friendly and defiantly non-corporate.
What does the next 12 months have in store for your business?
We have an exciting pipeline of new sites coming online in 2020, the highlight of which is in Edinburgh – a beautiful and action packed city that we very much look forward to becoming part of.
What advice would you give to someone starting out in the industry?
Regardless of level, make and take time to immerse yourself in the wonderfully proactive and supportive community around you – attend events (like Casual Dining!) soak up stories and connect with people who will be happy to talk about the journeys they have been on. If you want your career to flourish, then there are great managers in every city who will be only too pleased to assist. And if it’s a business that you are looking to grow, then there are plenty of owners and operators who can fill you in on the highs and the lows.
See Simon at Casual Dining 2020
Raising the Bar – The Bar Leaders panel: 2.30pm in The Pub & Bar Keynote Theatre on Wednesday 25 March.
Featuring:
- Chris Hill, CEO, The New World Trading Co
- Simon Potts, MD, The Alchemist
- Martin Wolstencroft, CEO, ARC Inspirations
Don’t miss this exclusive panel of inspirational leaders from leading bars, as they reveal the key challenges and opportunities for their brands and the industry as a whole. Expect lively debate on the importance of food versus drink, innovation, design, staffing and more.
