Turtle Bay

Apr- 2025 -

9 April

Yard Sale Pizza secures growth investment from Piper

Yard Sale Pizza has secured an investment from private equity firm Piper to fund growth across the capital and into new UK cities. Piper will also support investment in technology to enhance Yard Sale’s customer experience and its innovation in collaborations and partnerships. Founded in 2013 by Johnnie Tate and…

Jul- 2024 -

31 July

News

Today’s news in brief – 31/07/24

UKH has called the changes to the LPC remit for 2025 “disruptive and unhelpful”, claiming that wages rates must strike an “affordable balance to help deliver growth for both businesses and staff”. The Low Pay Commission has also been ordered to narrow the gap between the minimum wage rate for…

31 July

Restaurants

Turtle Bay FY sales hit ‘record’ £93.7m

Caribbean-themed restaurant chain, Turtle Bay, has reported a sales rise of 6.1% to a record high of £93.7m for the 52-week period to 31 March. According to the group, it managed to bounce back “quicker and stronger” following the pandemic and experienced “industry-leading” like-for-like growth in its estates with further…

Jun- 2023 -

9 June

Restaurants

Market Place London launches in Peckham

London’s street food restaurant and bar brand, Market Place London, has announced it will be opening the doors to a new venue in Peckham’s high street later this summer. The news follows the closure of the team’s previous Peckham venue, located at the same site. Located at Unit 10, The…

Sep- 2022 -

5 September

Pubs and Bars

Wagamama and Turtle Bay sign 15-year leases at The Brewery

Restaurant brands Wagamama and Turtle Bay have secured lettings at The Brewery in Romford, Essex, through a recently-acquired prime supermarket anchored, retail warehouse and leisure scheme by Schroders Capital UK Real Estate Fund (SCREF). Wagamama will move into a 3,478 sq ft unit in the shopping centre on a 15-year…

Nov- 2018 -

14 November

Advice

Customer at the heart: product and pricing strategies

With increasing financial pressures and a tough climate, casual dining brands strive to balance winning custom with achieving margins. Certainly not easy to achieve simultaneously. We ask how operators can both grow their margins, and entice new (and often price-sensitive) customers, all while maintaining their current customer base and staying…