Speaker Q&A (2019): Dave Lewis, Browns Brasserie & Bar

Dave Lewis is operations director of Browns Brasserie & Bar. A new speaker for Casual Dining 2019, he’ll be taking part in day two’s must-attend Operations Director panel (28 Feb), alongside Baton Berisha from The Ivy Collection, Brian Trollip from Dishoom, Jo Childs from Yo! Sushi, Gavin Smith from Pizza Pilgrim, and Mark Stretton, MD of Fleet Street Communications.

What restaurant & pub operators do you particularly admire and why?
Over the last few years I have kept a keen interest in Brasserie Blanc, their food and drink proposition has adapted over the years staying true to their heritage. I am particularly impressed by how they have moved their proposition away from town centres and high streets into suburban locations with their ‘White Brasserie Pub’ brand, which has brought them a large amount of success. It’s added another ‘string to their bow’ and allowed them to grow their business.

What do you feel is the key for operators to successfully compete against their competitors in 2019 and beyond?
Continued evolution of their offer, maintaining freshness and seasonality in ingredients used, whilst keeping up with ever changing customer demands and needs. Consistent delivery of the offer, ensuring that each and every customer receives the same experience in every location.

What do you see as key trends in the coming year?
Consumers are looking for that something a little more special, that is a little more experiential. So I can see brands that offer over and above great food and drink doing really well. Low key entertainment – jazz/music, or even just great branding that ties in with their respective local heritage, will meet these trends.

What’s your bestselling dish / drink at the moment?
We have seen a large uplift in the majority of our vegan, vegetarian and gluten free dishes over the last 6-18 months but our classic dishes are still the best sellers: fish and chips and our Browns Fish Pie.

What’s the most rewarding aspect of your job?
Due to Browns’ 45 year heritage it is great to see the response of our people to the changes we have made to our proposition. Whether it is a great piece of customer feedback, or members of our team that have been with us for a long time – appreciating what we are doing with the brand.

And the most challenging?
At this moment in time, external factors have and always will always bring about challenges to my job, not just me but throughout the industry – whether it’s recruitment, retention of our people or increasing costs throughout the business.

How important is the Casual Dining show to the casual dining sector?
I think it is a fantastic opportunity to get together with like-minded individuals and find out what is happening within our industry and share our challenges or successes.

Describe the Casual Dining trade show in 3 words:
Inspiring, creative and educational.

What’s the best advice you’ve ever been given?
A boss of mine once said to me: ‘Go with your gut and trust your instinct but always look for the evidence to support it.’

I have tried to install this ethos with my teams throughout my career.

Tell us a fun fact about yourself that most people don’t know:
On a Saturday morning I secretly enjoy standing out in the freezing cold and rain watching my son play football and rugby!!!