Brasserie Bar Co, the operator of White Brasserie Company pubs and French high street group, Brasserie Blanc, saw annual turnover rise to £54m for the year ending 1 July 2018. This was 15.8% up on the prior year, with restaurant EBITDA reaching £7.3m.
Despite well documented industry uncertainties this was in line with the previous year reflecting the strength of the brands and the management team. Between Brasserie Blanc and the White Brasserie Co the company served nearly 1.9 million meals - up by over 250,000 on 2017 - a result built on a robust, quality-led and stable business.
The business strategy to focus on White Brasserie pubs and Brasserie Blanc hotel locations has taken shape and represents a move away from the congested high street and a focus on more captive audiences within local communities. This approach has been key in enabling the business to buck current market trends.
Two new pubs were added to the White Brasserie portfolio in December 2017 and February 2018 in Thame and Histon. With renewed emphasis placed on site design, results have been outstanding with both sites operating in the top quartile of the company’s sales from the outset.
Towards the end of the year, the group disposed of the Brasserie Blanc in St Albans for a premium to assist with the re-shaping of the business away from crowded high streets.
Management have embarked on a number of efficiency projects over the past twelve months embracing purchasing, food production and margin control, people on-boarding, training and retention. In order to give these projects the best opportunity for success, there has been a senior team reshuffle. Richard Ferrier, in his new role of Chief Commercial Officer, is responsible for driving these projects to a successful conclusion.
Chris Guy, with a wealth of industry experience, has joined as Finance Director to strengthen the senior team. Helen Melvin the long term Finance Director has taken on a newly created role of People Director in a business that now employs in excess of 1,300 individuals. Paul Van Zijl, group Operations Director, has streamlined the operational team as the pub business has grown to represent nearly half of the estate and approaching 60% of group EBITDA.
Further developments are under way including a new White Brasserie pub opening in Horsham in the spring.
Clive Fretwell, the group's Executive Chef, Creative Director, Raymond Blanc, and Executive Chairman, Mark Derry are pictured.