Darwinian forces at work across the UK casual dining sector

It is not the strongest of the species that survives, nor the most intelligent that survives. It is the one that is most adaptable’ to change.’

This wisdom attributed to Charles Darwin feels highly relevant as we live through a period of rapid market evolution. In the next 2 years, we will witness the emergence of strong new concepts and the demise of some weaker brands. How do brand leaders successfully identify and respond to the market challenges and opportunities ahead?

There are some immediate challenges of consumer demand uncertainty and multiple cost challenges that the market is already responding to. There is an emerging new political landscape to monitor, both in Brexit UK and overseas. And beyond this, what are some of the key market themes that require brand evolution?

Frequent brand updates and change is becoming a consumer habit. Look at their behaviour in other sectors. On average consumers change their mobile phones in the UK every 2 years. PCP finance means that car purchases are often on a 2-3-year replacement cycle. Affordable clothing brands have long enabled consumers to purchase ‘disposable’ fashion wear. How do restaurant and bar brands satisfy the demands for change and evolution of such a change expectant modern consumer?

Recently the supply of new concepts has out-performed consumer growth – so brand growth is dependent on share steal from other operations.

One of the strongest examples of share steal is with the emergence of the fast-casual market. The brands in this segment are providing their guests with a faster service experience (with a focus on enabling technology) and a menu emphasis on freshness and quality. These are important development priorities for all sectors of our market – and the fast-casual brands are additionally offering their guests comparatively low prices and a modern invested brand image and ambience.

Disruptive technology is changing consumer’s behaviour. The impact on the retail shopping sector by Amazon and on line shopping is clearly established. The hotel sector is now responding to the impact of Air BNB. The taxi market is responding to the emergence of Uber. In our sector, we are currently dealing with the disruption of Deliveroo and other delivery aggregators. Whilst low margin, some brands are now achieving over 10% of store sales to delivery. Setting the offer up to be incremental to the core offer is a current industry challenge, then what is the next technology disruption to respond to? And this is beyond current guest expectations that a brands technology platform will provide the level of service speed, responsiveness and engagement that they seek.

New location opportunities are creating excess capacity in the market. Retail landlords are investing in the regeneration of the high street and the development of new shopping malls. Their rightful emphasis is on the introduction of strong casual dining brands to both generate new footfall and to enhance the retail experience of a diminishing need for ‘bricks and mortar’ shopping. But the landlords hunger to maximise the % of sites allocated to food and beverage brands is creating instances of excess expansion of new dining locations – compromising the sales and returns for both the new brand entrants – as well as the inevitable share steal from existing established operations.

Fresh cooking is becoming increasingly important, especially to younger adults. Upgrading ingredient quality and traceability, responding to the needs and pressures for healthier recipes, enhancing the visibility of fresh cooked to order preparation. These trends are now shifting from the niche to the mainstream.

To quote philosophy, change is the only constant in life. Brands need to develop the ability for day to day evolution.

Panera Bread in the US is a great example of successful market adaption – it has been an analyst pick in recent years and is now being purchased for $7.5bn (equivalent to c$3.75m per store). The themes of their recent business strategy – a focus on digital, loyalty, wellness and new growth formats. Their recent investment of over $42m in technology to speed up the order process seems to be generating a strong return!

But the challenge of many established scale brands is their diseconomies of scale when it comes to nimble evolution.  Larger organisations can inhibit the ability to evolve. Investment decisions become so much more expensive with scale. Organisation structures of large brands naturally evolve from a more entrepreneurial style to a more considered and risk adverse approach. Brand investors want to see a strong business case and trial evidence before supporting major change. And it’s simply harder to achieve transformation in larger brands where the layers of structure and long established practices and behaviours of the teams are harder to effectively change.

The ever-increasing need is for all brands to have clear and bold stand out. Good brands are relevant, distinctive and differentiated – it’s clear in their brand promise what they stand for. Too many casual dining brands struggle to be that single minded – and appear compromised in comparison to the more single minded clarity of their emerging fast casual competitors. A single-minded brand promise helps a brand to continually evolve the customer experience – the product offer, service personality, ambience and design, and brand communication.

Some brands therefore rely too readily on price promotion discount (or RPI inflation) to influence consumer behaviour and generate short term sales growth. Well considered price and promotional offers should be applauded if effective in growing market share and store economics. But it’s not an alternative to resolving the more challenging need to enhance the guest experience in respond to the evolving market needs and competition.

So back to the principals of Darwin. Who are the brands most at risk of natural de-selection? The Morar BRS survey is a fabulous barometer of key market metrics. Within their analysis is a ranking of brand desirability versus experience affordability. It shows that many brands are positively rated by their guests as being worth their price (in both the budget market with brands like Wetherspoon and the premium market with brands like Miller & Carter). It shows that modern casual brands like Wagamama, Nando’s and Franca Manco also appear strongly positioned. But there are several longer established brands that do not so easily justify the price charged for the experience they offer – with many of them already deep into strategic review and transformation by new management teams.

With confidence though we can assume that despite short term economic challenges, the demand for eating out will remain strong and create outstanding opportunity for the successful brands. The challenge for each brand is to effectively engineer ongoing brand evolution and relevance into their ongoing evolution – and use their brand advantage to ensure long term Darwinian survival.


Preparing the landscape of hospitality, are you an actor or victim of the restructuring of the hotel industry?

At the recent Global Lodging Forum, in Paris, Harrison were invited to sit on a panel of design experts to discuss our thoughts on some of the latest design challenges, innovations and trends that are emerging across the hotel sector.

Mathilde Le Villain, one of our senior interior designers, and helpfully, French speaking, presented several ideas which included how today’s hoteliers are embracing opportunities created by technological innovation, sustainability and retail experiential theatre.

For 20 years, the Global Lodging Forum has been the only international platform staged in France to facilitate a close encounter between the various business areas involved in the development of the hospitality industry: operators, banking institutions, real estate companies and developers. More than 600 decisions makers of the largest hotel groups, financial corporations, investors, developers gather to update their knowledge on the French, European and international hotel brands.

Harrison have developed a specialist brochure titled Creating Compelling Brand Experiences for the Hotel and Hospitality Sector, if you would like to receive a copy then please contact Richard Samarasinghe on 07799 871819 or email

Harrison makes senior designer appointment

Harrison has boosted its top-level team in the UK with the appointment of senior designer Nathan Stevenson.

Stevenson brings with him over a decade of full-spectrum design experience, consulting in both the retail and hospitality sectors.  Recent projects have included high-end, bespoke schemes for leading US fashion retailer Urban Outfitters, as well as designs for high profile hospitality brands such as Big Easy Bar-B-Q & Crabshack, Wagamama and Foxlow.

At Harrison, he will be a key member of the senior design team working with hospitality clients such as Living Ventures and Nando’s, both in the UK and the Middle East. 

Commenting on his appointment, Harrison’s design director, Dean Concannon, said: Nathan’s extensive design skills and experience are a perfect fit for our consultancy.  He brings with him fresh ideas and dynamic, workable creativity to continue to excite both our thriving client base and their customers.”

 Stevenson’s appointment follows significant growth by Harrison in recent months, with a strengthening pipeline of one-off and multi-site projects from clients such as Whitbread, Young’s and The Restaurant Group. 


Harrison’s work features in Royal visit

Harrison’s work featured prominently in the recent Royal visit to Poundbury in Dorset, when The Prince of Wales and The Duchess of Cornwall officially opened The Duchess of Cornwall Inn.

Senior architectural technician Graham Wood and designer John Hennessy, who spearheaded the design for the Inn, were introduced to the Royal couple and congratulated on their work, which forms part of a joint venture between The Duchy of Cornwall and well-established Dorset brewer Hall & Woodhouse.
John was also introduced to Her Majesty The Queen, who visited Poundbury earlier in the day with her husband, The Duke Of Edinburgh, to unveil a statue on Queen Mother Square, where the Inn is located.

“This was a momentous day for me and a highlight of a hospitality design career which spans over three decades”, said John.  “I first became involved with this project in February 2014 and Graham and I have relished the opportunity to create such a bold public house in this high profile, premium urban setting.”

The Duchess of Cornwall Inn, which takes inspiration from Hall & Woodhouse’s flagship site in Bath, sits at the heart of the Prince of Wales’ visionary Poundbury development and boasts twenty bedrooms and restaurant facilities as well as the traditional public house offerings.

Poundbury, which began as a project in 1993, has been carefully developed to become an urban quarter of Dorchester which gives priority to people, rather than cars.  Commercial buildings mix with residential areas, shops and leisure facilities to create a ‘walkable’ community.

Harrison brings daytime and evening appeal to new Radisson restaurant

The four star Radisson Blu Hotel in Marseille has been given the five star treatment by Harrison, with the recent opening of the newly-designed in-house restaurant, Le Quai du 7ème.

Our fresh, earthy scheme expands the daytime and evening appeal of this port-side culinary venue, creating vibrancy with a palette of coastal colours inspired by the breath-taking local geography of Les Calanques – the narrow, steep-walled inlets found along the Mediterranean coast.
Stand-out features include an internally-illuminated amber artwork outlining the silhouette of the Les Calanques coastline, as well as a timber raft made from reclaimed wooden planks, hinting of boats shipwrecked at sea.

Clever lighting design is used to create an atmosphere to suit the time of the day, physically zoning areas and giving each an independent identity.  Sparkling glass lights at the windows increase outside visibility and draw in passers-by.

Structural changes include the relocation of the bar to the lounge area to create a mealtime buzz, while numerous large circular pillars have been used to the restaurant’s advantage, defining the restaurant and bar areas and balancing the design symmetrically.

The overall result is a rich, welcoming and hugely comfortable space for hotel guests and locals to enjoy.  The magnificent views over the adjacent Vieux Port and a few sips of a local vintage serve as the perfect complement to an outstanding redesign which is as popular after sunrise as it is after sunset.

Pizza Hut Restaurants appoints Harrison to design its largest ever UK refurb

Harrison is the hospitality design name at the helm of Pizza Hut Restaurants’ largest ever UK refurbishment, on the Eureka Leisure Park at Ashford in Kent.

The £785,000 restaurant renovation is part of a £60m nationwide refurbishment and restructuring programme by owner Rutland Partners, with Harrison already having rebranded over 100 Pizza Hut Restaurants across the UK since the end of 2013.

Our lead designer on the project, Aoife Kenny Fallon, explains that the new designs embrace the strong American heritage of the Pizza Hut Restaurants brand and create excitement for a broader customer base. She said: “A key part of our brief was to allow the Pizza Hut Restaurants brand to transcend from day to night, therefore much of our design focus has been on promoting the venue not just as a buffet, but also as a restaurant and cocktail destination for evening custom.”

She added: “The whole refurbishment has really got people talking.  Frankly, if they weren’t, then we wouldn’t have succeeded in the job we set out to do.  Right from the start, Rutland Partners supported a complete design review, enabling us to create a contemporary and vibrant restaurant environment with broader customer appeal.
“Their faith in our abilities is enormously gratifying but, more importantly, we know it will pay off for them.  Pizza Hut Restaurants in Ashford will be a hugely positive game-changer for the future direction of the brand.”

Top industry award for The Restaurant Group with help from Harrison

The best and most innovative projects in travel-related food and beverage have been recognised at the prestigious 2016 FAB Awards – and our design for The Restaurant Group’s latest opening at Gatwick Airport helped win a top prize!

Receiving the award for ‘Outstanding Originality in Airport Food & Beverage’, TRG’s Nicholas Culpeper – the world’s first airport gin distillery, bar and restaurant – was praised by the judges for its unique design and one-of-a-kind approach to its food and beverage offer.

Take a look at this stand-out concept here, and see how we helped create an innovative airport venue which not only capitalises on the growth of the premium gin market, but also gives customers one of the world’s most enthralling airport hospitality experiences.

Harrison makes key architect appointment in Dubai

Business is booming for us in the Middle East and with it comes the remarkable success story of our Dubai office, which continues to go from strength to strength.

Spurred on by a growing pipeline of one-off and multi-site projects from clients such as Meraas Holding, Al Tayer Group, Gastronomica and Food Fund International, our latest UAE openings include Cocoa Kitchen in City Walk, Eat Greek in Dubai Mall and The Brass in JBR.

With success comes expansion, and this month Harrison is fortunate to welcome experienced licensed architect Joran Lacsao as the newest member of its UAE team.

Joran has consulted on Middle East architectural design projects for over a decade and has worked with multinational hotel brands such as Sheraton, Hilton, Hyatt Regency, Le Meridien and Marriott.  He joins us from the National Engineering Bureau in Dubai.

Welcome to Harrison, Joran!

Harrison Projects Shortlisted for Top Design Awards

Fantastic news for us this week as we hear that, once again, our design skills and innovation have been recognised by the movers and shakers in our industry.

For the fifth year running, Harrison projects have been shortlisted for the prestigious Restaurant and Bar Design Awards, beating off competition from over 950 entries worldwide.  Our 2016 finalists are:

  • Poco Loco, The Walk at Jumeirah Beach Residence, Dubai:  a Latin American-inspired restaurant with a creative and delicious menu devised by the renowned chef Neil Witney (La Bodega Negra, Soho
  • The Sail Loft, for Fuller’s: a unique premium pub venue within a glass box unit as part of a new-build waterfront development in Greenwich, London. Serving fresh food and fabulous drinks with stunning views at the water’s edge.

The final results of the judges’ scrutiny will be announced at a high profile ceremony in London on 29th September.  Good luck to all of you in the running for an award – just being on the shortlist is definitely cause enough for celebration! 

Harrison unveils the new kid on the Block for Whitbread

Time travel may be a sci-fi dream for many, but for the UK’s largest hospitality company, it has become reality.  Earlier this year, Harrison successfully evolved Whitbread’s Beefeater brand and transported it seamlessly to the competitive high street of the 21st century.

The recent launch of the 3000 sq ft, 173-cover Beefeater Bar + Block in Birmingham city centre has been met with rave reviews and offers a younger demographic a far edgier Beefeater experience with huge on-trend appeal. 

The new, modern design lends centre stage to the theatre of food and drink, with a dramatic open kitchen and stand-out central bar complemented by the warmth and conviviality of wood, leather and copper finishes.  The scheme is cleverly punctuated with the eponymous butcher’s block, contemporary artwork and atmospheric lighting.

Beefeater Bar + Block’s journey is a supreme example of Harrison’s skill at extracting and successfully reinterpreting the very best of a brand.  The restaurant is a perfect answer to Whitbread’s desire to attract a younger customer to Beefeater in a busy and highly competitive city centre location.


Harrison Expands Middle East Business

Harrison is off to a flying start in 2016 with the expansion of its UAE business, the addition of two new senior designers and a strengthening pipeline of local projects.

Joining the company’s Middle East operation, located in the heart of Dubai’s leisure hospitality district, are Harrison UK bar and restaurant senior designer Kerrie Gray and hotel hospitality designer Jim Rankin, who arrives as Head of Design (UAE).

The duo will be working alongside technical director Warwick Snelling and Harrison design director and UAE head Jon Bentley – both of whom have worked in the UAE for a number of years. They will spearhead new projects from clients such as Meraas Holdings, Al Tayer Group, Meraki, Jumeirah Group and Food Fund International.

Latest Dubai openings for Harrison’s UAE design team include the uniquely quirky Bikes ‘n’ Bites at Boxpark, renowned head chef Neil Witney’s South American-themed restaurant Poco Loco at The Beach on JBR, Food Fund International’s second Eat Greek at the Mall of the Emirates and Jumeirah’s Italian-themed Trattoria Toscana and modern Chinese restaurant Zheng He’s at Souk Madinat and Mina A’Salam respectively.

Projects currently underway include the design and rollout of one of New York City’s most iconic restaurants, Serendipity 3, at Dubai Festival City and City Walk for Al Tayer Group and a third Eat Greek at The Dubai Mall.

Commenting on Harrison’s UAE success and ongoing design investment, Jon Bentley said: “This is a tremendously exciting time for us here in the Middle East as local operators focus increasingly on our international experience with large, multi-unit projects.

“Since establishing a business and a full design team here in Dubai, our workload has more than tripled and is growing well. This is why we are continuing to invest in our talent and our infrastructure.

“Our new team members, Kerrie and Jim, have vast international experience in both multiple and one-off concepts covering late night venues, restaurants and hotel projects.

They will provide our clients with fresh, creative, on-trend designs which will work effectively on an operational level and inspire the ever-maturing Dubai market.”

Harrison Designs Aztec-Inspired Interiors For Poco Loco Restaurant In Dubai

Latin American restaurant Poco Loco by chef Neil Witney is one of the latest additions to the sea-facing strip of The Beach opposite JBR. The two-storey 880m2 venture, including a terraced area with sea view, has playful and vibrant interiors designed by UK hospitality design consultancy Harrison. The firm has recently established an office in Dubai with several food and beverage projects already under its belt.

Inspired by ancient Aztec and Incan art, bold prints and graffiti artworks exclusively designed for Poco Loco reflect both fun and modern Latin sensibility. With rustic wooden tables and benches, comfortable booths and chairs and brightly coloured ceramic tiles that cover the walls, the interior combines traditional crafts with a contemporary industrial aesthetic.

Jon Bentley, director at Harrison, explains that the client’s brief was to create a concept that would complement the broad range of offers along The Beach.

“The site is split across a ground and first-floor level and the premise was to drive dining on both levels but on the upper level introduce a cigar lounge feel,” says Bentley. “The result of which meant that the ground floor had a more family-friendly personality and the upper-level caters for the more serious, grown-up crowd. Following early collaboration we were asked to pitch the proposal at the mid to higher end of the market and we did this through careful consideration of materials, lighting and layout.”

The venue serves Latin American-inspired dishes and drinks, from its founder and head chef Witney’s travels across South America. Witney has worked on various London concepts including E&O, Eight Over Eight and Bodega Negra.

Read the full story in Design MENA Magazine here.

The Global Restaurant Investment Forum Is A Must Attend For The Industry

The Global Restaurant Investment Forum (GRIF) facilitates investment decision-making within the restaurant space. The forum showcases the hottest restaurant concepts from around the globe and gives attendees a place of focus to connect with investors, owners, franchisors and senior hospitality professionals, assess the state of the hospitality industry and secure deals for the coming year.

The forum programme has now been launched and includes a line-up of distinguished industry leaders. The event starts with a culinary tour of Dubai allowing attendees to truly experience the hottest new additions to the culinary scene, a franchise masterclass and to finish the inaugural Global Restaurant Awards which will give recognition to the businesses behind the world’s leading restaurants and restaurant brands.

The constant hum of networking and introduction of solid business contacts is the true highlight of GRIF. No other forum combines a high level agenda, inspiring debate and discussion with the conversations continuing through the night to the evening receptions. The real experience of new restaurant concepts in the exhibition hall, coupled with bespoke mentoring sessions, energized round table discussions and high calibre participants makes for the perfect mix for this growing forum.

GRIF has become an industry must attend event which Harrison are delighted to be sponsoring this year. Registration is now open so do book your place now and we look forward to seeing you there!


Forge Wins Best Late Night Venue At ALMR Late Night Awards

Huge congrats to the Harrison design team behind The Forge in London and, above all, to our client Novus Leisure for winning best Late Night Venue at this year’s 2015 Late Night Awards.

Organised by the ALMR, the trade body for licensed hospitality retailers, the awards pay tribute to the dynamism and hard work of the UK’s night-time economy and recognise those that stand out in the sector.

Over 300 guests gathered at London’s Café de Paris at the end of October for the awards presentation. 

Harrison Has Designs On New Burger Concept For Young’s

Harrison is to work on a second Burger Shack venue for premium pub operator Young & Co following the success of our design for the new brand’s first permanent site at The Windmill pub in Clapham, which launched in May this year.

Our scheme for The Swan at Walton on Thames, which will open in November, will focus on boosting fast-casual dining options for Young’s in the premium pub market and will follow the thriving Burger Shack blueprint of an innovative beer garden food experience.

“Burger Shack is all about engaging a more urban, modern demographic and wowing them with a bold, attractive dining experience which fits in with their lifestyle”, explains designer Elsa Nugent.

“The brand started life earlier this year in an Airstream travel trailer which visited Young’s pubs serving amazing burgers, but Young’s have extended the concept with resident shacks that are more permanent, but with the same quirky, innovative approach to eating out.”

Designs for The Swan will have roots in our launch work at The Windmill, which transformed an existing outside bar and used an individually designed shepherd hut for seating as well as outdoor reclaimed timber sharing tables.

Elsa continues: “The Burger Shacks take inspiration from existing burger bars, which have a trend of being quite rough around the edges. We put our own twist on things by adding colour, vibrancy and ambience. At The Windmill, for example, we didn’t want to go too urban as it wouldn’t have sat well within the Clapham location, so we opted for ‘Shaker chic’. We will take a similar bespoke approach at The Swan for its Walton on Thames clientele.”

The Shacks are created to be the heroes of their sites, adorned with designer, vintage-style artworks. Each is cleverly adapted to the existing structure of the beer gardens, accommodating anything from decking bases and sloping ground levels through to the restrictions of building in a conservation area, which will be the case at The Swan.

Exposed lighting, and further retro artwork, evident at The Windmill, add to the ‘summer festival meets country village’ vibe.

Debenhams unveil the new Chi Kitchen Concept

Harrison is the hospitality design name behind Chi Kitchen, the newly-opened pan-Asian restaurant located on the third floor of Debenhams at the Bullring Shopping Centre, Birmingham, UK.

Working alongside renowned restaurateur Eddie Lim, owner of the highly regarded Mango Tree Thai restaurant in Belgravia, Harrison’s Andrew Kirk has ensured that Chi Kitchen’s design is as stylish and tasteful as its menu.

“The overall scheme is relaxed, with a purposefully limited palette of quality finishes”, Andrew explains. “Marble, concrete, copper, oak and leather provide decoration in varying textures and simple forms, spiriting diners away from the hustle and bustle of central Birmingham.”

With 118 covers, Chi Kitchen has a range of seating options, from deep, upholstered window booths offering views of the surrounding city, to high stools at the dining counter and bar allowing customers to participate in the theatre of the restaurant.

Andrew continues: “Flexibility of layout encompasses all dining occasions, while a bespoke and intelligent lighting scheme guides the restaurant through different parts of the day and creates an intimate dining experience for customers.

“There is a sushi bar to deliver freshly-prepared sushi and sashimi, while an open-plan robata grill is a focal point, giving guests a measured glimpse into the excitement of the kitchen’s live cooking. A ‘grab & go’ pop-up counter is provided as a satellite offer in the basement lobby area, offering drinks such as bubble tea, and prepared sushi, pan-Asian wraps and snacks.”

Harrison Works With The City Pub Company (East) On Redesign Of The Georgian Townhouse

Capitalising on the growing popularity of ‘foodie pubs’, Harrison has been working closely with independent pub operator The City Pub Company (East) to refurbish Grade II listed The Georgian Townhouse in Norwich.

Completed within a tight timescale and budget, this one-time steak restaurant has been totally redesigned to create a stylishly upmarket 450 cover pub/restaurant with the character and flexibility of ambience to attract families as well as adult-only custom.

Heading up Harrison’s team was Andrew Kirk, who said: “Harrison has significant experience of redesigning period buildings, which meant we could hit the ground running with this project.

“With careful regard to planning restrictions, we looked at the allocation of floor space between the elements of the building and devised a new layout which would help maximise the profitability of the venue, particularly its operational capacity.”

The ensuing redesign introduces character to the interior of the building, with a scheme that is strikingly classic, but with quirky elements to create interest and energy.

The styling continues within the six bedrooms at The Georgian Townhouse, all created with a strong emphasis on quality and character.

Andrew Kirk added: “The overall feel of The Georgian Townhouse is certainly unique. It stands out with an historic presence, successfully modernised for a complete palette of target customer groups.”

Harrison hits half century with Pizza Hut Restaurants rebrand

Harrison is the name behind the remarketing of one of the UK’s most established casual dining chains, with over 50 Pizza Hut Restaurants across the UK rebranded since the end of 2013 and a further 23 due to be completed by our team in the next eight months.

This high profile project follows our brand repositioning consultation with Pizza Hut Restaurants back in 2013 and our subsequent repositioning of a restaurant name which has operated in the UK for over four decades and in the USA for almost six.  
Trial units showcasing our new designs led to a 40% increase in revenue, and a similar uplift has continued to date.  

Lead designer on the rollout, Aoife Kenny Fallon, said: “Our brief is to reposition Pizza Hut Restaurants for future growth in the UK and to devise a set of schemes which are effective, durable, affordable and excite both current and future customers.
“Right from the start, our client has given us a blank canvas to work with, allowing us to challenge everything from their operations right through to their demographics and locations.  They have confidence in us being able to increase sales by upping their investment in the brand and giving equal emphasis to operations and design.”

The result is a reinvigoration of Pizza Hut Restaurants which is highly distinctive in the casual dining sector.  Its increased levels of ‘American spirit’ are given prominence through the introduction of key elements such as a bar and open kitchen, as well as the celebration of US icons such as the salad bar, ice cream, self-serve drinks and pizza buffet.
Finishes are authentic and vibrant, from the red and blue leather seating through to neon light fittings and stand-out artworks.  All echo the relaxed ethos of the American-born brand, creating the crucial point of difference from the Italian-themed competition. The changes also complement the recent refresh of the iconic red roof logo, delivery boxes, cups, menus and employee uniforms.

Aoife Kenny Fallon continued: “The overall feel of the new branding is one of contemporary evolution which meets, and exceeds, customer expectations, and is standing squarely alongside the market leaders. Pizza Hut Restaurants is no longer in that ‘no man’s land’ between high quality pizza restaurants and cut-price competitors.  The brand now has a strong, exciting and unique identity which is reaping rewards for its owners as well as its customers.”