There is no question that Danny Breithaupt has made his mark on The Restaurant Group during his first full year as CEO of the business. Sales growth, new store openings and improved profit margins have been a feature of his tenure so far, and it certainly hasn’t gone unnoticed by those involved in his appointment.

“I am delighted with the progress that has been made under his leadership both financially and culturally within the business,” stated TRG chairman Alan Jackson recently, as the firm revealed that first-half revenues were up 8% to £334m, while pre-tax profits soared 10% to nearly £37m.

TRG remains one of the largest restaurant chain operators in the UK, overseeing some 480 units as it currently stands and rapidly closing in on the magic 500 mark. Its principal trading brands are Frankie & Benny’s, which accounts for 250 of those sites, Chiquito and Coast to Coast, while it also operates a pub restaurant division and a concessions business that trades principally at UK airports. Danny leads a senior management team that has been, in the company’s own words, “significantly strengthened and re-energised” over the last 12 months, and their long-term brief is clear: to double TRG’s size and achieve a more balanced portfolio over the next eight to 10 years.

Under Danny, the company is certainly proving a prolific investor in commercial kitchens. During the first six months of 2015 it opened 12 new restaurants, while a further nine projects were completed in July and August. It expects to open a total of between 43 and 48 for the year, equating to almost one a week. Danny himself admits that everything is in place to continue that momentum. “The strengthening UK economy, increasing wages and disposable incomes, combined with the secular trends driving ongoing expansion of the eating out market, give me great confidence that TRG is well set for continued strong growth this year and beyond,” he says.

The Restaurant Group

 

“I am delighted with the progress that has been made under his leadership both financially and culturally within the business”

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