The Challenge

Specialising in ‘proper hamburgers’, Byron was founded by Tom Byng in 2007, with the first restaurant opening on Kensington High Street in 2007. Originally part of Gondola Holdings (Pizza Express, ASK and Zizzi), Byron was sold to private equity firm Hutton Collins Partners in October 2013 and by June 2014 had grown to 44 restaurants, 37 of which were in London.

Procure4 was engaged by Byron in August 2014 with the key objectives of (1) developing a supply chain that would support Byron’s planned growth to 100 restaurants, 50% of which were to be outside London, over a 3 year period; (2) delivering savings to Byron; and (3) enhancing product quality and consistency and supplier/contractor service levels.

The Approach

Following an initial 10 week scoping phase, during which Procure4 reviewed all of Byron’s Food & Beverage (F&B), Property and Indirect category supply arrangements and proposed approaches to meet the objectives detailed above, the delivery phase of the project commenced in November 2014.

Working as ‘one team’ with key stakeholders including Byron’s Commercial Director, Head of Food, Property Director, Finance Director and Founder Tom Byng, Procure4 deployed a team of eight (comprising six Category Leaders, an Analyst and a Project Manager) to deliver 17 F&B, Indirect and Property categories over the following 12 months.

Through a combination of tendering, negotiation, product specification development and service level refinement allied to our market insight, energy and supplier relationships, Procure4 was able to deliver the supply chain required to underpin Byron’s future growth plans as well as delivering cost base reduction (CBR) well beyond initial expectations.

The Results

Key project successes included:

  • Consolidation of the number of suppliers delivering to Byron’s restaurants and the total number of deliveries received by each site per week, hence improving operational efficiency and reducing Byron’s total ‘delivery miles’
  • Re-negotiation of Byron’s Linen Rental contract to co-terminus, thereby reducing liability upon exit
  • Introduction of enhanced and consistent specifications for contract cleaning across the Byron estate
  • Retention of over 70% of the original incumbent supply base

Furthermore, the project delivered an average CBR of 16% across the 17 categories in scope.

As of August 2016, Byron has 65 restaurants across England and Scotland, 40 of which are in London

Key Facts

16% Average CBR Delivered
17 Number of Categories in Scope
10 Number of Weeks Spent Scoping

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