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Morning Briefing for pub, restaurant and food wervice operators

Mon 19th Aug 2013 - Breaking News - Alan Yau to open Chinese gastro-pub
Alan Yau to open Chinese gastro-pub: Wagamama founder Alan Yau has bought The Endurance Pub on Berwick Street to open a new pub concept. Agent Davis Coffer Lyons was appointed by Hope & Glory to manage the sale of the venue. The 4,500 sq ft pub will close and undergo a complete refurbishment reopening in early 2014 as a Chinese gastro-pub. The Endurance has become somewhat of an institution on Berwick Street, which is now an established dining destination. A series of major improvement works are planned for both its famous market and the western side of the street. Alan Yau launched Wagamama in 1992 and has opened a number of other well-known restaurants including Hakkasan and Yauatcha . He is now well-established as one of the country’s finest restaurateurs. Josh Leon, associate director at DCL, said: “Alan Yau is highly successful in the restaurant industry, but few details have yet been released about this, his first foray into Soho pubs. Exactly what he is going to do remains to be see but I am sure it will be new and interesting with his trademark attention to detail and high standards.” Last September, Yau told delegates at the European Foodservice Summit in Zurich that a “fast food concept or a hotel” would be a “nice way” to finish his career. Yau, who has been working on a new prototype for Rosinter’s Planet Sushi chain in Russia, provided delegates with insights on the incredibly detailed way in which he puts together a new concept. He described and gave specifics on how he has very strong views on angle and power of lighting, table sizes, rectangular design, kinesthetics, the need for two rounds of feng shui, plus the perfection of olfactory and auditory elements of the restaurant experience – and praised his early career training at McDonald’s for teaching him a systemised approach to foodservice delivery. Asked about how he considered risk in opening new brands, he said: “For me, risk is not risk once I have all the facets within the idea. And I can’t bring a concept alive until I have the full picture.” He also criticised the introduction of sushi at Wagamama because it goes against something sacrosanct – “the total focus on and commitment to ramen noodles”.

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