CELEBRITY CHEF PICKS AUSTRALIA
Why top restaurateur Marco Pierre White is bringing his franchise here.
Master Chef celebrity Marco Pierre White and his business partner Nick Taplin have signed a deal with UAE-based RMAL Hospitality to form Black and White International. The Black and White Hospitality business launched in 2013 and has since rolled out 50 restaurants in the UK.
The new business will focus on building the celebrity chef’s restaurant brands across the Asia-Pacific region. Hotel chains are likely partners.
Seven brands sit within the portfolio: Marco Pierre White Steakhouse Bar & Grill
New York Italian
Bardolino Pizzeria Bellini & Espresso Bar
Wheelers of St James Oyster Bar & Grill Room
Marconi Coffee & Juice Bar Mr White’s English Chophouse Koffmann and Mr White’s English French Brasserie
White expects to see Koffmann and Mr White’s, Mr White’s English Chophouse and the Marco Pierre
White Steakhouse taking up residence in Australia, although he won’t reveal where the first venue will be, or when.
Speaking to Inside Franchise Business from London, White was full of praise for Australia’s dining scene.
“Aussies love their food. I’ve watched the standard rise over the last 10 to 15 years. Every year restaurants raise the bar, getting better and better,” he said
“What Australians are really clever about, they do middle-market really well. The concept of food is very technical and serious, very understated, very casual. It’s really good food without the pretence.”
WHAT DOES IT TAKE TO GET A FOOD
FRANCHISE RIGHT?
While individual franchisees won’t be getting a chance at investing into the brands, there are some top-level tips that can help any franchisee choose the right hospitality brand.
Whatever the market, there are crucial ingredients to serving up a highly reputable and successful food retail business.
White insists there are five steps to success:
1. An understanding of the market and
demographics
2. A business with good infrastructure 3. A franchisor who invests in the
business and staff
4. The ability to provide customers with
a good experience
5. The right people leading the business
White says a good meal is all about the experience.
“I travel the world a lot, I notice we’re all the same. We go out to have fun with the people we love. We’re selling a night out, not just a plate of food. When we ask for the bill, we quietly say to ourselves, does that represent value?”
A restaurant has to be fun, deliver not just service with a smile but kindness, and of course food at a good price, he suggests.
And so that’s what Australians expect from a Marco Pierre White dining experience.
“We don’t want to dictate to people – it’s their evening out. It’s about the customer. If you want to go out tonight and have something very simple, you can drop in and have something like a steak. Next time you might buy a bottle of champagne. You can make it as inexpensive or expensive as you like.
“It’s always affordable glamor without the intimidation. That’s what I like, that’s what people want – we don’t always want three courses. It’s about the customer. And they dictate their evening,” he says.