Our next speaker Q&A features Brian Trollip, chief operations wallah of Dishoom, who has been overseeing the day-to-day running of Dishoom’s operations since 2010. He’ll be taking part in the show’s first ever Operations Director panel discussion (28 Feb), alongside Baton Berisha from The Ivy Collection, Jo Childs from Yo! Sushi, Dave Lewis from Browns Brasserie & Bar, Gavin Smith from Pizza Pilgrim, and (chair) Mark Stretton, MD of Fleet Street Communications.
What restaurant & pub operators do you particularly admire and why?
Brian and the guys behind Super 8 restaurants do a brilliant job with Brat, Kiln and Smoking Goat. On an entirely different scale, I think that the quality and consistency which Pret A Manger delivers is exceptional. Their training and development is outstanding and their contribution to worthy causes is pretty special too.
What do you feel is the key for operators to successfully compete against their competitors in 2019 and beyond?
It’s going to be important to be prepared for choppy waters and to remain agile as we deal with the uncertainty ahead. The challenges in 2019 are probably less about competitors as such and more about ensuring that the macro environment doesn’t throw anyone too far off course.
What do you see as key trends in the coming year?
We’ll see a lot more great low-alcohol and alcohol-free drinks. Great vegetarian and vegan offerings will continue to become more readily available too. I’m hoping too that lower rents and great starter platforms like London Union mean that we’ll see more small, interesting and independent restaurants starting up.
What’s your bestselling dish / drink at the moment?
The Hoppy Butter Punch, topped up with Dishoom IPA from Mondo Brewery is a knock out. The Chicken Ruby is ace and the Bacon Naan roll is a firm favourite.
What’s the most rewarding aspect of your job?
I get to work with awesome people who I genuinely love. People come to work every day and do everything they possibly can in order to make things better for their guests and their team mates. I just can’t imagine working with a more lovely bunch of people.
And the most challenging?
Trying to combat the reputation that the industry still carries with it from a time where people perhaps weren’t treated as well is tricky. It’s not always easy to get the message out there that there are incredible career opportunities within restaurants. People still worry that they’re going to work 80 hours a week for minimum wage, when the reality is that it’s perfectly possible to maintain a decent work life balance and to earn great money whilst progressing in all sorts of directions within this industry.
How important is the Casual Dining show to the casual dining sector?
It’s tough out there right now, the Casual Dining show provides a great opportunity for us all to get together in one place and think about how best to support each other.
Can you tell us a bit about your much anticipated session at Casual Dining 2019?
The past few years haven’t been the most positive and uplifting if we’re honest. I’d love to start talking about how we might approach the next few. It must be true that there’s an opportunity for our industry to start looking for a positive and uplifting way forward.
Who or what inspires you to be even better?
Top of the list would probably have to be my daughter Grace who turns 5 this month. She’s brave and positive and uncompromising when it comes to right and wrong. She’s never satisfied with a simple answer and has a hunger to learn and to understand, which I think is awesome.
What’s the best advice you’ve ever been given?
Take the time to really understand your values and what’s important to you. Once you’ve done this, most of the big decisions you’ll ever have to make are a lot easier.
Tell us a fun fact about yourself that most people don’t know.
I can eat more Buffalo hot wings than you can!
See Brian at Casual Dining 2019
Casual Dining Ops Director panel: 3.15pm in the Keynote Theatre 2 on Thursday 28 February. The session will feature –
- Brian Trollip, chief operations wallah of Dishoom
- Baton Berisha, director of operations of The Ivy Collection
- Jo Childs, people & operations director of Yo! Sushi
- Dave Lewis, operations director of Browns Brasserie & Bar
- Gavin Smith, operations director of Pizza Pilgrim
- Mark Stretton, MD of Fleet Street Communications
