05 December 2025
05 December 2025
The restaurant chain is updating its operations and digital infrastructure to shorten service times.
The 175-seat space has been designed by UK studio North End, led by Samuel Hosker.
The new location will serve a menu including smoked brisket, fall-off-the-bone ribs and smoked chicken.
Each restaurant involved in the transition will be reviewed individually, in consultation with existing licence holders.
Schultz has been tasked with steering the company’s next stage of growth, with an emphasis on operations and innovation.
The move comes as it reassesses businesses considered non-core as part of an ongoing restructuring exercise.
Venues that use both systems can now route calls made through their OpenTable-listed restaurants to Loman’s voice assistant.
Merging industry-leading business intelligence & award-winning journalism, this is an unrivalled opportunity for engagement with B2B professionals across a network of 40+ leading media websites.
Steer your business strategy with key data and insights from our latest market research reports and company profiles. Not ready to buy? Start small by downloading a sample report first.
Give your business an edge with our leading industry insights.
