Our next Speaker Q&A features Mark Wogan, co-founder and creative director of Homeslice. He was instrumental in designing and conceptualising the transformation of the original street food business (founded in 2011) into a restaurant offering, and will be taking part in our ‘Next Big Thing panel’ (on 25 March), alongside Andrew Macleod, founder of Emilia’s Crafted Pasta, and Laura Morris, co-founder of Yard & Coop.
What restaurant & pub operators do you particularly admire and why?
Corbyn & King because at their level they set the standard and essentially reinvented London restaurants in the 80s and 90s. In the casual dining sector, it would be Flat Iron for the simplicity and consistent execution of their product.
What do you think is the key for operators to successfully compete against their competitors?
The main thing is to find your standard and make sure you stick to it and make that your focus.
Focusing specifically on food and drink trends, what products/ingredients do you think will be big (or even bigger) in 2020?
Anyone ignoring the plant-based revolution that is going on is mad! Customers, especially in major cities, are much more aware of what they’re eating and are making conscious choices.
What do you see as the key casual dining industry trends for 2020?Â
The opportunities, whatever they may be, are only available to operators who put people first – customers and staff.
The rise of food delivery: What do you think are the pros and cons for your business the casual dining sector as a whole? Â
The pros are that more people get to experience what you do. The downside is less people are experiencing it properly in the restaurant. Delivery will always provide the customer with a lesser version of what you do.
What’s your bestselling dish / drink at the moment?
Of our new pizzas, it’s the Bademjan which is a new Persian-inspired vegan pizza. Of our classics, it’s the Salami, Rocket & Parmesan because of the quality of the ingredients.
We always sell more beer than anything else. Camden Town Brewery have been our partner for many years and we actually brew our own “Homebrew” with them.
What’s the most rewarding aspect of your job?
Happy customers and happy staff.
And the most challenging?
Making customers happy and making staff happy.
What does the next 12 months have in store for your business?
Continuing to try and do things to the standard that we set in the beginning whilst opening at least two more restaurants.
Can you give us an example of what your business is doing to be even more sustainable?
From the outset, we’ve always tried to manage our footprint. By removing cutlery and crockery, we use less detergents and what we do use to serve our food is compostable with our food waste. Our food waste is minimal due to everything being made fresh on site every day, which controls our wastage.
Describe the Casual Dining trade show in 3 words:
Informative, collaborative and inclusive.
How important is the Casual Dining show to the casual dining sector?Â
Any forum that encourages people in our industry is important. The sharing of information allows people to make better decisions in an industry where one bad decision can cost you your business.
Can you tell us a bit about your much-anticipated session at Casual Dining 2020?Â
Whatever I say is my opinion. Although my opinion is based on a certain amount of experience, I don’t know everything and hopefully never will.
Who or what inspires you to be even better?
My customers and my team.
What’s the best advice you’ve ever been given?
There’s no such thing as a mistake unless you make it twice, and the second you think you know what you’re doing you’re screwed.
Tell us a fun fact about yourself that most people don’t know:
I’ve got 18 tattoos.
See Mark at Casual Dining 2020
The Next Big Thing Panel: 2.15pm in Keynote Theatre 1 on Wednesday 25 March
Featuring:
- Andrew Macleod, Founder, Emilia’s Crafted Pasta
- Laura Morris, Co-Founder, Yard & Coop
- Mark Wogan, Creative Director/Co-Founder, Homeslice
