Strong trading and fourth site puts Red’s on target for number one barbecue chain
THE aggressive expansion of fast-growing smokehouse concept Red’s True Barbecue continues its momentum with the acquisition of a fourth site, on top of recent impressive trading results.
The Yorkshire business’s next restaurant will open in autumn in Nottingham, in the former FOPP Records site. The 5,500 sq ft building is set to benefit from a £1.1m refit and will feature 160 covers.
The news follows the company’s full-year trading figures, which sees turnover up 70% compared to 2012-13. Restaurant-level operating profit increased 102% during the same period.
The last 12 months have seen Red’s open a flagship 185 cover restaurant on Albert Square in Manchester, whilst its 107 cover Leeds site continues to perform strongly. Its third site, based in Headingley, Leeds, opens in mid-July.
Red’s, which is well-known for its authentic low and slow form of cooking, where huge cuts of pork, beef, chicken and sausage are dry rubbed in spices, and smoked in customised Oklahoman smokers for up to 21 hours, is largely regarded as pioneering the recent barbecue trend in the UK.
The business, which is owned and run by first time restaurateurs, Scott Munro and James Douglas, has recently made a key appointment to the board as it eyes rapid growth. Brandon Stephens, who joins as non-executive director was responsible for setting up successful Mexican restaurant chain Tortilla, which has 15 sites across the UK. Together, the savvy entrepreneurs will look to further enhance operations whilst supporting the drive for UK expansion.
Munro said: “The gospel of true barbecue continues to convert UK food lovers.
“In under two years, and with just two restaurants, the Red’s experience has captured the imagination of almost 500,000 believers, introducing them to US style low-and-slow smokehouse cooking. Our casual dining offer, a relentless obsession for an outstanding, authentic product at an accessible price point and complimentary progressive drinks’ matching, all served up with a cool interior design in an atmosphere we’d like to party in, is what’s driving our continued success.
“We’re stoked about Brandon joining the team; his experience, knowledge and expertise comes at an incredibly exciting time for the business, and his valuable input will help expedite our drive to roll out Red’s across the UK.”
Stephens added: “The barbecue space is exploding, with 2014 widely heralded as the year of barbecue and Red’s positioned as the clear sector leaders. I’m thrilled to be working with James and Scott – two incredibly driven and talented individuals – and the great team they have put together as we look to grow Red’s into the national brand that consumers associate with barbecue.”
Douglas said the team are “readying” the business for a step change in growth and are putting in place all the necessary structures and appointments needed.
“We’ve already identified six exciting sites which are perfect for the Red’s offering, and are confident we’re well on our way to becoming the UK’s number one barbecue chain,” he said.
