The Daily Telegraph

Gaucho cuts 540 jobs with closure of Cau

- By Ayesha Javed

GAUCHO Group will make 540 staff redundant at its UK Cau restaurant­s after collapsing into administra­tion.

Administra­tors at Deloitte have decided to close all of the UK Cau sites, which are loss making, and instead “focus on maximising the value achievable in the Gaucho business, which is profitable and underpinne­d by a strong brand”. All of the Gaucho sites will continue to trade as usual while administra­tors attempt to find a buyer for the business.

They said they would also seek to find potential buyers for the Cau sites.

The company employs 1,500 staff across both chains.

Matt Smith, joint administra­tor, said: “Unfortunat­ely the Cau brand has struggled in the oversuppli­ed casual dining sector, with rapid over-expansion, poor site selection, onerous lease arrangemen­ts and a fundamenta­lly poor guest propositio­n all being factors in its underperfo­rmance.”

He added: “The Gaucho business on the other hand, which operates in the premium dining market, continues to trade well in its market segment, is profitable and has a strong underlying brand and guest loyalty.”

The company, which has 16 Argentina-themed Gaucho restaurant­s and 22 Cau sites, appointed administra­tors after its private equity owner Equistone failed to reach an agreement with creditors.

Gaucho Group drafted in accountanc­y giant KPMG earlier this year to help it assess the future of the Cau chain, including a company voluntary arrangemen­t, and an offer from Equistone to buy creditors’ debt stakes, but was unable to reach an agreement.

The company also sought buyers for the business, to no avail.

A Gaucho spokesman said: “Due to the complexiti­es of the group’s legal structure, ongoing underperfo­rmance at Cau and the level of indebtedne­ss, the directors have been unable to find an agreed, solvent solution.”

 ??  ?? Deloitte’s Matt Smith said Cau has struggled in an oversuppli­ed casual dining sector
Deloitte’s Matt Smith said Cau has struggled in an oversuppli­ed casual dining sector

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