Restaurant Brands Collective is a new company offering a range of franchise food brands for delivery or dine-in menus.
Restaurant Brands Collective has been launched by a team of food development, operations and franchising experts. It offers franchises on a range of food brands for multi-site and single-site hospitality and leisure businesses to help them drive sales from their existing kitchen equipment and teams.
The company's launch has been backed by a grant award from Innovate UK, the government-backed UK innovation agency, which is part of UK Research and Innovation.
The business is co-founded by Toph Ford, a former head of food and marketing at Leon Restaurants, as brand director; Brett Boyers, who has worked across restaurant openings, operations and franchising at the Restaurant Group as commercial partnerships director; and Stefan Cosser, who managed the creative team at Heston Blumenthal's Fat Duck Experimental Kitchen for five years, as operations director.
The company's range of brands includes gourmet mac and cheese brand Mac & Co, ‘superior fried chicken' brand the Wingstitute and Californian-style smashed burgers and fries from its Pickled Pink brand.
Ford said: "Unlike many food franchise companies, we offer our virtual delivery brand partners a portfolio of profit-driven restaurant brands to work with. We recommend our partners work with two or three brands to drive incremental sales growth, reduce potential wastage (as ingredients can cross over all brands) and improve day-part penetration with breakfast and lunch-focused brands too."
Cosser added: "Our impactful virtual delivery brands stand out from the crowd and resonate with customers. They offer operators on-trend dishes, which complement their main menu focus, but open them up to a new and wider customer base."
Restaurant Brands Collective also offers dine-in, with white label menus created using dishes from across its brand portfolio. This is aimed at operators, including pubs and entertainment and leisure venues, who want their own bespoke menu but with the ongoing training and menu management support from a franchise.
A branded food menu is also available, targeted at venues where food is not a core business capability, including limited-service hotels, cinemas, sporting venues and casinos.
Boyers added: "With growth in the UK delivery market now accelerating even faster due to the Covid-19 pandemic, our franchise packages offer operators a low-risk, low-stress and quick to activate way to capitalise on this incremental sales opportunity."
Pictured from left: Stefan Cosser, Toph Ford and Brett Boyers