catering

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Michael Jordan and Emma Payne are the Director duo behind the three-year-old Crabb Cross site in Redditch. The bar, takeaway and restaurant underwent a significant refurbishment and refit earlier this month, financed through unsecured loan and equipment leasing facilities by Johnson Reed. The new frying range unit by Hewigo is entirely bespoke, with a unique design to suit the shop’s contemporary new interior.

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The Greyhound Inn, situated in Cromford, Matlock, is a venue steeped in history. Built by Richard Arkwright in 1778, the venue was originally designed to encourage visitors, in particular, businessmen, to the nearby cotton mills. 2017 marks a new chapter for the venue, having recently re-opened to the public under new management; Paul and Tina Waddingham. Having contributed a significant investment themselves for all the renovation work, Paul and Tina approached Johnson Reed to explore leasing their catering equipment and appliances, including a state-of-the-art combination oven.

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Theresa May has pulled the trigger on Article 50, marking the start of the two-year period in which we will negotiate the terms of our exit and transpose EU regulation into UK domestic law. Despite the abundance of negative speculation, it’s certainly not all doom and gloom for the catering industry!

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Whether you operate an open cafeteria for visitors, or provide catering on a larger scale for children’s parties, a successful catering operation can be a profitable revenue stream for the business and drive more new and repeat custom. We take a closer look at current industry trends to find out what the paying customers- parents and carers- are really looking for.

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Only a recent addition to the UK market, the application already has 150,000+ products, 250+ manufacturers and generates around £3,000,000+ in quotes each day. Not only does the tool allow you to collate products and work out project costings, but it can also offer you a lease quote from the total cost, provided by Johnson Reed.

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Downey’s was established in 2011, when the family opened their first shop in Seaham. The family-run business has expanded as a result of its success and now occupies more sites along the coastal seafront, with a second shop in Seaham and one in Roker, Sunderland. The original Seaham site recently underwent a significant expansion, and Director, Glen Downey, approached Johnson Reed for assistance with fit-out and frying range costs.

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Pretty Sweet is a high-end patisserie catering service, set up by the invincible pastry partnership Claire Clark (MBE MOGB) and Sarah Crouchman. The duo identified a gap in the market for luxury, high quality and bespoke patisserie, and opened a base in London to host their operation in 2013. The business has since grown to extraordinary lengths, with larger additional premises required to accommodate growing demand.

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“Less is definitely more” on the contemporary restaurant circuit, with single item menus on the rise and more popular than ever. The concept of specialising in one dish and doing it exceptionally well has proved popular for burgers, meatballs and now, steak. Enter Arlo’s…

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Dating back to the 15th century, The White Lodge originally stood as a coaching inn for travellers and their horses on the commute between Norwich and London. The Grade II building was passed through various owners before eventually closing in 2014, in need of some desperate renovation and TLC. Keen to restore the unique building to its prime condition, Enterprise Inns approached Grahame and Victoria MacDonald to become The White Lodge’s new proprietors.

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Although The Round O is a relatively new venture for Stuart and Lindsay, the couple are certainly no strangers to the chippy trade. In 1988, Stuart followed in family footsteps, and purchased the North Street Chip Shop in Forfar. He later became Scottish Regional Director of the NFFF (National Federation of Fish Friers), and runs several of their initiatives in his business. Before the grand re-opening of the Round O in April, the shop underwent a three-week refurbishment and modernisation process.