![]() Mexican chains such as Manchester-based Barburrito and US brand Chipotle, which entered the London market last year, offer a limited menu of typically just four mains, with a choice of chicken, beef, pork or vegetable fillings. The fast casual dining arena in particular, which often has a strong lunchtime trade, has been a particular exponent of the move. ![]() ![]() “The menu is simple and it’s also great value for money with our portions starting at £3.95 for three balls.”īrands with a more focused offer have grown in popularity in recent years as increasingly busy consumers shy away from long, dish-heavy menus. “Times are changing and so are people’s eating habits, with consumers still wanting to eat out but on a restricted budget,” says Fowler. The concept offers a small, value-for-money menu, to encourage lunch and evening diners who want a more simple bite to eat. Meatballs is run by Hugh Fowler, managing director of Covent Garden Restaurants, who opened it last month with his wife as an independent venture. Recent additions in London include Spud, a luxury baked potato café in Covent Garden, and Meatballs, which has opened on the site of the former Quality Chop House in Farringdon.Īs their names suggest, both concepts serve just one style of food with a tight menu – Meatballs sells around five different styles along with a selection of salads while Spud serves just nine different varieties of jacket potatoes and filling.ĭiners can then mix and match ingredients and build their own meals based on the ingredients available. Combined with owners more willing to take on smaller outlets with limited kitchen space, the restrictions on consumers is leading to a breed of ultra-specialist restaurant brands and concepts with a more restricted offer.
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