Spur Corporation has been well-established in the UK market for some time, but the South African restaurant chain’s growth strategy has gone through something of a makeover during the past 12 months. With its sites typically spanning up to 4,000 square feet and attracting the sort of prohibitive occupancy, labour and service costs you might expect of a footprint that size, the company has conceived a smaller, counter-service concept offering ribs, burgers and wings. The man charged with executing this programme and all that comes with it is David Maich. While he goes by the non-specific title of ‘director’, David effectively oversees every element of the business from the flow of the kitchens and the purchasing of new catering equipment to the development of the menu and the interior design.

The first new-look RBW site opened in Corby, while next on the agenda is Glasgow, along with Edinburgh, Dundee and Manchester, as it targets a critical mass of 35 sites in the coming years. David can take credit for the fully ventless kitchen operation that has been pioneered at the 90-cover Corby branch and which could serve as a blueprint for future openings. Using two precision impingement conveyor ovens from Ovention, the company is able to deliver a comprehensive menu without the noise, odour and extraction issues normally associated with the fast-casual market place.

“The Ovention runs either on conveyor or shuttle mode and guarantees a consistent product,” he explains. “We have inputted all our recipes, belt speeds and temperatures so that our core product will be consistent throughout the estate, and we feel that is the way forward. Innovation in the kitchen assists with labour, it assists with consistency and it ensures we deliver that experience every time.” With past kitchen installations known to have cost it as much as £150,000, the £50,000 bill for the Corby branch is evidence that innovation in the kitchen doesn’t always have to come at a premium.

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“Innovation in the kitchen assists with labour, it assists with consistency — and it ensures we deliver that experience every time”

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