Venues looking for franchise opportunities with the Godfather of Modern cooking can do so following a deal between a new hospitality development company and Marco Pierre White.
With Marco Pierre White as a stakeholder, Black and White Franchising, which is the trading name of New York Italian Limited, will now oversee the roll out of the Marco Pierre White Steakhouse Bar & Grill and Marco’s New York Italian concepts across the UK, with plans to open 50 new franchised restaurants within five years.
Heading this new venture is Nick Taplin, who has been instrumental in establishing the already successful and popular Steakhouse and Italian concepts at a number of destinations including Doubletree by Hilton Cadbury House in North Somerset, The Cube in Birmingham and Hampton by Hilton Sheffield.
Two new restaurants are to open in August including venues in Stratford and Glasgow.
Nick and his team are now looking to establish partnership agreements with other quality hotel and independent venues that want to drive footfall and custom to their business, utilising UK buying power while benefitting from the association with Marco Pierre White and the exposure it brings.
Nick Taplin said: “We have had great success with our own ten restaurants and are looking forward to expanding both franchises. Some of the Steakhouses have been in operation for a number of years and have proved extremely successful while the New York Italian concept is a slightly newer idea.
“The move has been made following extensive market research and analysis to create both concepts to ensure we deliver the food, service and experience that people want.
“What we found is that generally, people who stay in hotels do not necessarily eat in the hotel restaurant. A key focus is to therefore open restaurants in city centre locations within hotels with existing restaurants that do not trade well or profitably.
“Marco Pierre White is one of the most globally recognised brands in the catering industry. As a franchisee you will benefit from the great brand recognition and publicity it brings.
“A venue that has the provenance of Marco Pierre White will not only attract residents to dine in-house but also attract non-resident customers to visit.
“The Marco Pierre White name gives us a great platform for launch as it is synonymous across the world for good quality food. We know that with the current establishments the name alone pulls people through the door.
“Marco will ensure the food is top class and the team will ensure the rest of the experience works for diners. We believe the package will raise awareness and deliver footfall.
“Operationally, each venue has also needed to perform, attaining and maintaining the exacting standards of Marco while building its own reputation for meals that are good quality and excellent value for money. All of the restaurants stand behind Marco’s philosophy of ‘affordable glamour’.”
“We are now ready to roll out this model to those who want to drive custom to their venue and make their restaurant the destination of choice.”