Speaker Q&A (2020): Jessica Parrish, restaurant & property expert

What restaurant & pub operators do you particularly admire and why?

I’m particularly impressed by the Dishoom group. Not just because of the incredible environment, food quality and brand identity that they’ve created but in the way the business looks after and celebrates its people. It seems that people are at the heart of the brand and it will be this that sets them apart and up for longevity.

What do you think is the key for operators to successfully compete against their competitors?

A USP and reason to exist. For an operator to succeed, they need great food, great people, and a great reason for guests to want to spend their time and money in the business. Being true to the brand and honest in the approach drives real loyalty. There are so many drivers these days, whether the food is vegan, the concept is green, the initiative all recyclable… it can all work as long as the message is honest, true and consistent.

The rise of food delivery: What do you think are the pros and cons for the casual dining sector as a whole?  

We are becoming lazier and lazier as a society and want everything to be delivered to us with minimal disruption. Food quality is improving significantly as a result of familiar brands being brought into the mix. Whilst we need to embrace growth and the future, I do encourage dining out. It is an experience, touching all of the senses and it brings people together. The delivery business aids to the solitary state that the Internet has driven and, sadly, this also means that the foods we eat can be heavier, richer and less healthy than we perhaps need.

What’s the most rewarding aspect of your job?

Setting up your own business is exciting. Every day offers a new challenge and a new way of thinking differently. I’m spending days in front of spreadsheets and others out meeting restaurateurs, developers and service providers and it’s interesting to be learning about so many different aspects of the business and the wider landscape.

And the most challenging?

I’ve spent a great deal of time over the last few years largely focussing on the US food market. As such, I haven’t had the opportunity to spend time in the UK scene so it’s exciting to be doing this again. It is equally challenging, as there is a fair amount to learn in this ever changing industry.

How important is the Casual Dining show to the casual dining sector? 

It’s a great opportunity to meet so many people from within the sector. There are so many opportunities to learn with fresh ideas coming from all channels.

Who or what inspires you to be even better?

I take inspiration from many channels. From my parents, and the values instilled from an early age, to the people I meet and wise words that they often impart. I find I am inspired when least expected and by those who I would least expect.

Tell us a fun fact about yourself that most people don’t know:

I took a group of school children up Mt Kilimanjaro… although altitude sickness didn’t like me much!