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Mon 6th Apr 2020 - The Restaurant Group unveils increased bank facility flexibility and pay cuts
The Restaurant Group unveils increased bank facility flexibility and pay cuts: The Restaurant Group has announced increased flexibility in its banking facilities, executive pay cuts and changes to its board composition. The company stated: “TRG is pleased to confirm that the TRG Lending Group have agreed that there will be no covenant test at the half year. In addition, Santander have increased their super senior revolving credit facility to Wagamama from £20m to £35m, thereby adding an extra £15m to the group’s overall debt facilities. The executive directors have decided to reduce their base salaries for a period of three months from 1 April. Andy Hornby, chief executive, has volunteered to take a 40% pay cut, which reflects the core policy for senior members of the TRG team who are not being furloughed. Kirk Davis, chief financial officer, volunteered a pay cut and will see a 20% reduction for the same period. The smaller pay reduction for the chief financial officer reflects the exceptional workload for the finance function. These arrangements will be reviewed again on 1 July 2020. Both executive directors have also volunteered to forego their bonuses for the 2019 financial year, which were due to be paid on 31 March 2020. The chief executive was due to receive 37.5% of his salary (prorated to reflect his joining date of 1 August 2019) and the chief financial officer was due to receive 30% of salary, which equates to £98,000 for the chief executive and £109,000 for the chief financial officer. In light of the very significant number of colleagues in TRG sites that have been furloughed and the significant pay cuts taken by the executive directors, the non-executive directors have also proposed to reduce their fees with effect from 1 April 2020 by 40%. This arrangement will also be reviewed again on 1 July 2020. The board is mindful of the rightsizing of the business that is currently taking place and has therefore also considered the size and composition of the board, as well as the tenure of its members, concluding that it is timely to reduce the overall number of non-executives from six to five. As a result, Mike Tye has offered to step down as a non-executive director and chairman of the remuneration committee with effect from today. This will also allow him to concentrate on his other business and charity interests. The board would like to thank Mike for the strong input he has provided since he joined the board in April 2016 and wish him well. Zoe Morgan, who is an experienced chair of plc remuneration committees, will take over the chair of this committee with immediate effect.” Andy Hornby, chief executive, said: “These are unprecedented times for our business and our sector. Against this backdrop we have taken decisive action to improve our liquidity, reduce our cost base and downsize our operations. I would like to wholeheartedly thank all of my TRG colleagues for their extraordinary understanding and commitment during this period.”

Mark Wingett talks to Jack Stein in latest 'navigating the coronavirus’ video interview: Propel insights editor Mark Wingett will talk to Jack Stein, chef director of the Rick Stein Group, in the latest of Propel's video interviews with leading operators on how they are navigating the coronavirus crisis. Stein talks about how without the government’s furlough scheme the seasonal business was set to go bust next month; having pandemic cover on its insurance policy but fighting to get it activated; and working with other chefs to feed local communities, schools and hospitals. The video will be released on Monday (6 April).

Mark Hix appoints administrators: Celebrity chef Mark Hix has appointed administrators. The chef and restaurateur, who was awarded an MBE in 2017 for services to hospitality and catering, filed an application to appoint administrators across three of his businesses late last week. The companies affected were Mr Hix’s parent organisation WSH & Mark Hix Restaurants along with Restaurants etc and Hix Townhouse. Hix made a name for himself as chef director at parent company of the Caprice, a group owned by Richard Caring which also includes the Ivy and Sexy Fish.

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