Exclusive – Satnam Leihal steps down as CEO of Boparan Restaurant Group: Satnam Leihal has stepped down as chief executive of Boparan Restaurant Group (BRG), the Slim Chickens UK, Ed’s Easy Diner and Carluccio’s operator, after six years in the role, Propel has learned. At the same time, BRG, which operates circa 170 sites across brands also including Carl’s Jr, Gourmet Burger Kitchen and Fishworks, has promoted Richard Pigott to managing director. Pigott has been with BRG since Slim Chickens opened its first UK franchise in 2018 and has played a pivotal role in shaping and growing the business. As head of operations, he led the launch and expansion of Slim Chickens in the UK. Over the past two years, he has worked across BRG as operations director, supporting performance, strengthening operational capability, and partnering closely with brand and leadership teams to “drive consistency and sustainable growth across the portfolio”. The company said: “Richard's appointment reflects his knowledge of the business, long-standing commitment to BRG, and proven track record of operational leadership. As managing director, he will lead the group into its next phase of development, building on the strong foundations already in place.” Leihal steps down having led the business through a period of significant transformation. The group said it thanked Leihal for “his leadership and contribution during this time”. A spokesperson for BRG said: "Richard's appointment reflects his deep knowledge of the business and the key role he has played since BRG was founded. From launching Slim Chickens to leading operations across the group, Richard has consistently demonstrated strong leadership and a clear focus on performance and people.” Boparan Restaurant Group features in the Who’s Who of UK Hospitality, which is one of six databases exclusive to Premium Club subscribers. The next edition will be released on Monday (26 January) and feature 1,387 companies. The companies, listed in alphabetical order, have their most recent developments reported as well as broader information around Ebitda, plans and trading style available. The database merges Companies House information, interviews and other public information to provide an easy to reference and exhaustive guide to the sector. A Premium Club subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. Companies can now have an unlimited number of people receive access to Premium Club for a year for £995 plus VAT – whether they are an operator or supplier. Email kai.kirkman@propelinfo.com today to sign up.

Gordon Ramsay – ‘Labour’s policies are pushing restaurants over the edge – I’ve never seen it so bad’: Gordon Ramsay has said Labour’s policies are pushing restaurants over the edge – and he has “never seen it so bad”. He warned the changes in business rates will “spell disaster for an industry already on the brink”. Writing in The Standard, he said: “I’ve never seen it so bad. When I look ahead to April, when the Budget measures come in, I think those of us in hospitality are lambs to the slaughter. Restaurants are already closing every other day. It devastates me because it seems no one in power is thinking ahead and considering where we’ll be in five years. We’re being suffocated. What’s happening to pubs is madness: there was already one shutting every day before these proposed rises in business rates and taxes. They’re being crippled. Restaurants aren’t faring much better. The changes in rates should be implemented much more carefully, with a much slower transition from what exists now to what the government wants. The trouble is that the rises are coming in too quickly, at one of the worst possible moments. What the industry needs is more time to regenerate businesses and get into a cash-positive state. We need more oxygen – a reduction in rates of 20% or 25%. That would give businesses a much-needed head start. I don’t think the government has thought out its policy properly; it needs to be redone, revised, and ministers need to come back with a template for a much more supportive system. Ministers are not working closely enough with us to get a proper handle on how things will fare if they insist on implementing these changes. It’s simply bad planning. The bigger problem is that, like us, customers are at their breaking point too. We have to tantalise guests – they vote with their feet – but there’s only so much we can keep adding on, and the rate and tax rises will only make things harder. When we opened Bread Street Kitchen in 2011, we encouraged families to come by saying that kids eat free. It’s something we’ve built our reputation on and we’re standing by it, but the government is making it so much more difficult.”