The World’s First Batman Themed Restaurant Is Coming To London In The Spring – Sick Chirpse

person

People are gearing up to be obsessed with Batman all over again in preparation for Robert Pattinson’s new movie next year and Wonderland Restaurants have decided to cash in on this by opening up the world’s first Batman themed restaurant in London this spring.

Featured Image VIA

The frankly quite enormous complex will be located inside the Crown Estate’s Grade 2 listed building on Brewer Street in Piccadilly Circus and will feature five different themed restaurants and three different bars, including The Iceberg Lounge – a bar inspired by The Penguin that features cocktails, live entertainment and an international menu – a Harley Quinn inspired restaurant and an Old Gotham City speakeasy that will serve cocktails and sharing platters. Diners can expect to spend about £45 for a meal which isn’t too bad considering it’s in London and one of these hip new immersive experiences that everyone seems to be interested in.

Here’s what Wonderland Restaurants founder James Bulmer had to say about his new venture:

Trends in our sector are moving towards fun, immersive and experiential dining and our aim is to demonstrate this on a grand scale with exceptional food and drink to match.

I am still a child at heart, inspired by the greatest stories and storytellers.

For me, great food experiences are about unlocking guests’ emotions and creating edible memories.

I mean that isn’t really telling us much about the Batman restaurant but I suppose it gives us some idea of his mentality or whatever. Probably gonna have to wait to hear some reviews/see some actual pictures before I decide whether or not I want to check it out. Could see some losers getting addicted to it though because there’s gonna be so many different places to visit there, it would take you like a whole week of going every day to do it properly. That’s a lot of time you could be spending there.

For more of the same, check out Robert Pattinson’s new Batman costume. Looks awesome.

Related posts

Bundobust shares glimpse at new restaurant in one of Manchester’s most majestic buildings – Manchester Evening News

Bundobust has shared a glimpse at its second Manchester restaurant, with the popular Indian street food experts set to take over a space in the St James building.

‘The Cartway’ within the Grade II-listed building on Oxford Street will also be home to the very first Bundobust brewery.

The space was previously an indoor car park, but will soon house a 150-cover restaurant as well as huge brewing tanks for Bundobust’s foray into craft brewing.

In keeping with their first Manchester location, the new restaurant will be topped by a glass ceiling, as well as enhancing the engineering features left behind from the room’s original use as a road for horse-drawn carts.

amazing

Expected to open in May, Bundobust’s new site will be a ‘south of the city Indian street food palace’, serving up their signature vibrant vegetarian menu.

Since opening in Leeds in 2014, Bundobust has earned glowing reviews from both national and local critics – including the M.E.N.

It joins Ditto Coffee and Robert & Victor as the latest independent operator in the remarkable St James Building, which neighbours the Palace Theatre.

The brewery launch – including the head brewer reveal and core list of beers – will be teased over the coming months through collaborations with high-profile international breweries.

Brand

Bundobust recently opened its third site on Bold Street in Liverpool.

Marko Husak, Bundobust co-founder, said: “The Cartway is an amazing space, and it’s the most ambitious and exciting project for Bundobust so far.

“It has so many amazing original features which we’ve retained and restored to incorporate into the new design.

Read More

The latest food and drink news from the M.E.N.

“The similarities to our current Manchester site (the beautiful glazed white brick, and a skylight/atrium) make it feel like it’s a natural sibling – and there will be similar design cues – but this site will have its own unique look and vibe.

“Based on locals’ response to us in the past three years, we feel that Manchester is big enough to warrant two Bundobust sites, and Oxford Street is the perfect place, as a busy link between the student area and the city centre.

“There are plenty of amazing indies already (Gorilla, The Refuge, Leaf, Deaf Institute, Yes), as well as offices, theatres, and hotels in the area.

“We’re excited to be bringing something new to the mix which complements the existing offering, and for this venue to be the birthplace of Bundobust’s brewery.”

Andrea George, director of retail and leisure at Bruntwood, which owns the building, said: “We’re over the moon to be working with Bundobust on this transformation, which will add to the vibrancy of Oxford Road and further enrich the offering at this exciting and constantly evolving quarter of the city.

“We’ve been looking for the right operator for this fantastic space for some time. The character and original features of this building have incredible potential, which we know in Bundobust’s creative hands will be turned into an amazing concept.

“Bundobust’s innovation and imagination will ensure that the transformation is truly magnificent – theirs is a brand that is made for this extraordinary setting.”

Bundobust’s new restaurant in the St James Building on Oxford Road is due to open this May.

Related posts

Hotel Owners Look To Bring In Local Restaurateurs To Boost Revenue

Want to get a jump-start on upcoming deals? Meet the major D.C. players at !

Hotels in D.C. have struggled to increase revenue from rooms as a surge of incoming supply adds competition to the market, and hoteliers are increasingly focusing on opening quality restaurants that appeal to locals as a way to bring in more money. 

GKA’s Sarah Vining Crisafulli, Dream Hotel Group’s Judy Chen, Chef Robert Wiedmaier and Streetsense’s Jay Coldren

“Our food and beverage in most of our properties contributes a bulk of total revenue,” Dream Hotel Group Development Director Judy Chen said Wednesday at Bisnow’s Hotel Leadership Investment & Management Summit in D.C. 

Dream’s Hollywood Hotel, for example, brings in about 75% of its revenue from its restaurants and nightlife offerings, she said. The company does not own a hotel in D.C., but Chen said Dream has been touring the city and is actively seeking to open one.

Chen has spent time visiting D.C. hotels with strong food and beverage components to find out what type of demand exists in the market. She said she was impressed with the crowded food and drink offerings at Adams Morgan’s Line Hotel, and thinks there is room for more similar concepts in the District. 

“There is clearly a demand for something of a certain caliber, and clearly the demand is under-met,” she said. “We love the [D.C.] market, and I think there is a lot of room for opportunities.” 

CSI DMC’s Amberlee Huggins, EDSA’s Ryan Clifton, Forrest Perkins’ Deborah Lloyd Forrest, Trump Hotels’ Kathleen Flores and Papadopoulos Properties’ Tom Papadopoulos

While it has come under scrutiny since its founder became president, The Trump Organization’s Trump International Hotel on Pennsylvania Avenue has also brought in significant revenues from its food and beverage offerings, Trump Hotels Executive Vice President Kathleen Flores said. 

The hotel, a redevelopment of the Old Post Office Building, features a BLT Prime by David Burke, Sushi Nakazawa, Benjamin Bar & Lounge and a Starbucks, all of which Flores said have been successful. 

“Most of what we do maximizes guests experiences and revenues from locals,” Flores said. “The lobby programming is robust, and there is something going on in the lobby every afternoon and every night.”

Flores confirmed last week’s reports that the company is exploring a sale of the hotel, but she did not discuss it in detail. 

Dream Hotel Group’s Judy Chen and Chef Robert Wiedmaier

RW Restaurant Partners Executive Chef Robert Wiedmaier said the D.C. restaurant scene has shifted in recent years to have more high-quality dining options in hotels that bring in customers that are not staying at the property. 

“Now you’re seeing a change that a lot of the good restaurants are in hotels,” Wiedmaier said. “Hotels have spent the money to bring in talent to give their guests, and the outside guests more importantly, a good dining experience.”

Wiedmaier, who has opened several restaurants in D.C.-area hotels, said attracting locals is critical to making them successful. 

“The key is to open restaurants that aren’t considered hotel restaurants and are going to drive people into the hotel,” he said. “If you have to rely on people staying in the hotel to make a restaurant successful, you’re going to lose.” 

Big-name celebrity chefs can add a level of cachet to a hotel, but Wiedmaier said he is seeing a shift toward more local operators. 

“What happens is a lot of times you bring in a celebrity chef and then see them four times; I think that’s going to die out a bit,” he said. “Local chefs from the area that are in hotels will drive more business than bringing somebody from across the water.”

Forrest Perkins’ Deborah Lloyd Forrest, Trump Hotels’ Kathleen Flores and Papadopoulos Properties’ Tom Papadopoulos

Papadopoulos Properties principal Tom Papadopoulos, a broker who has worked on restaurant deals in hotels, also sees the trend toward more local chefs.

“The celebrity chef thing may be coming to an end in some respect,” he said. “Just because somebody puts his name on the door and you don’t see him again, it doesn’t really work out. Here in town some of the hotels with the most successful F&B have well-known local guys.”

Streetsense Managing Director Jay Coldren said hotels are increasingly searching for restaurants that create buzz throughout the city that will keep them crowded. 

“The way to think about it is ‘how do I create a local base of business first, and make amenities for travel guests second,'” Coldren said. 

The retail amenities that can bring money into hotels are not just limited to bars and restaurants, Forrest Perkins founder Deborah Lloyd Forrest said. Retailers like bookstores, such as the one that opened at a Dallas hotel her company designed, can also bring people in and create activity throughout the day. She said hotels are increasingly looking for concepts that can bring in revenue outside of the rooms. 

“The rooms are not secondary, but they are less important in a way,” she said. “You have to sleep, but we want you downstairs spending money.”

Related posts

Oldham’s infamous nightclub Tokyo is reopening – and giving a new home to Whittles – Manchester Evening News

Thank you for subscribingWe have more newslettersShow meSee our privacy notice

One of Oldham’s most beloved nightclubs is set to reopen later this month.

Tokyo Oldham – known to most simply as ‘Tokes’ – will be relaunching on Roscoe Street with four rooms of music.

The ground level, which was turned into German-style Bierkeller in 2015, will become the new 480-capacity home for live music venue Whittles.

Whittles was forced to close in September this year, after the landlord sold the building to be developed into apartments.

At the time, the venue’s management posted on Facebook: “We are obviously all upset more so because it’s the end of an era for this iconic live music venue.”

There’ll be two rooms of music upstairs in the relaunched nightclub, as well as an outdoor yard area with a live DJ.

Tokyo Project

Known as Tokyo Project when it first opened back in 1997, the club was a fond favourite of locals in its heyday and hit national headlines several times.

Who could forget the time a local teen went for a night out in Tokes and woke up in Paris, posting selfies of himself on Snapchat in front of the Eiffel Tower and Arc de Triomphe?

Or the time a particularly rowdy New Year’s Eve party saw clubbers pull the ceiling down ?  

The venue was integral in the formation of Inspiral Carpets, with late drummer Craig Gill and keyboardist Clint Boon both regular DJs.

It’s also where Oasis played some of their earliest gigs.

Arc de Triomphe

The venue came under fire in 2010 with its all-you-can-drink for £5.99 deal, which sparked parliamentary review after an M.E.N. investigation saw revellers brawling and vomiting outside the club. 

But Tokes closed back in 2016, following what the new operators Element Industries described as ‘a series of unfortunate events’.

Since announcing the news of the reopening on its Facebook page , fond memories from across the decades have been flooding in.

One person wrote: “How many people can say they’ve seen Jason Donovan and Orville the duck in the same club?”

Several have shared memories of Pele, the toilet attendant in the gents’ loos who warranted his own fan account on the platform.

The venue’s treacherous old staircases have apparently been shored up ahead of the relaunch, with many posting memories such as: “ALWAYS falling down the 6391 stairs on the way out that place was hazardous” and “can’t wait to go just to fall down the stairs”.

Tokyo will reopen at 57 Roscoe Street in Oldham on November 29, and will be open Fridays to Sundays until 4.30am.

Follow CityLife

We have a dedicated Facebook page for all the latest on where to drink, eat, shop, go out and events across Greater Manchester.

From the best food and drink deals to exclusive looks at new restaurants and bars, gig reviews and weekend plans – we’ve got you covered.

You can follow the page here for all the latest news.

We also have Facebook groups specialising in eating out around Manchester and going out .

You can also follow us on Twitter and Instagram .

To stay up to speed with everything going on in the city centre, you can follow our new, dedicated Facebook page too , where we’ll be bringing you all the latest news, reviews, transport, music, dining and loads more.

Related posts

8 Reasons How Sage X3 can Spice Up the Food and Beverage Industries in Africa

  • Workflow.
    and Automation Alerts

Sage X3.
improves processes by automating credit holds, purchase orders, support.
contracts, invoices, and demands. It permits you to move data between.
applications and develop custom combinations for resource extensive manual.
processes. Reports can be scheduled and automated in the requested format,.
configure other reports to automobile run according to the service concerns.

Whether you are an organisation.
Considering an upgrade to your existing ERP or planning to install your.
ERP solution, your success will be highly depending on identifying organisation.
management solutions that have a strong structure of food and drink.
processing market and can satisfy your specific requirements with minimum.
personalizations. Sage X3 ERP is a responsive, versatile and nimble solution that.
provides crucial service intelligence and management functionalities supporting.
openness of procedures. Greytrix Africa addresses the obstacles faced by.
the Food and Beverage industries with detailed reports and charts by evaluating.
the market pattern and chalking out a strategy with the unique active ingredient for.
success. The newest technological requirements in Sage X3 easily adjust to the regulative.
norms and service concerns for many years thus, growing with you as your.

Sage X3 Food and Beverage Industry

Food and drink market is
slowly acquiring strength in the regions of Africa making it among the leading
markets for attractive chances in terms of organisation. Africa has the
most diverse food and cuisine structure on the planet. Its $ 313 billion food
and drink markets are projected to reach $ 1 trillion by 2030 which suggests
an incredible scope for the establishing African economy.

  • Procurement.
    of Raw Materials

The advanced.
planning and control capabilities of Sage X3 supplies real time and historic.
information for the procurement of basic materials to manage stock levels,.
costs, minimize waste and reduce the final product advancement cycle. Sage X3.
allows you to efficiently handle irregularity for continuous circulation or batch.
procedure manufacturing. It helps you to anticipate prepared for yields by the.
comparison of planned inputs to the planned output and filling these.
specs prior to initiating a production event.

A food and drink industry should be well geared up to tackle the challenges of managing industry particular requirements like Orders, stock and production while keeping the total cost of ownership low. Food companies also handle a few of the most unpredictable supply and need in organisation due to the fact that of the struggle to expect need, resulting in squandered stock or lost sales from understocking. Greytrix Africa with a track record of proven success with market leaders, addresses the difficulties of food and process manufacturing markets with Sage X3– an ERP software application suite that includes incorporated functionality for financial management, sales, customer support,

  • =” https://www.greytrix.com/blogs/sagex3/wp-content/uploads/2019/09/Sage-X3-for-Food-and-Beverage-Industry.jpg” target=
    ” _ blank” rel=” noopener noreferrer” >< img class=" size-full "src=" https://www.greytrix.com/blogs/sagex3/wp-content/uploads/2019/09/Sage-X3-for-Food-and-Beverage-Industry.jpg "alt=" Sage X3 Food

and Beverage Industry” > Top 10 reasons Sage X3 can be a boon for your company Lot. traceability and Recall Management Genuine time Lot.
traceability and Recall management is important for industries handling food.
Sage X3 guarantees a sustained. It permits you to allocate and capture Lot numbers at.
the time of getting, connected with the supplier numbers. Auto producing Lot.
numbers for finished products guarantees accurate Lot traceability and Recall.
management. It provides both forward and backward traceability across the.
supply chain with automated recall functions.

circulation, inventory, organisation, and production intelligence.< a href

  • Single.
    and multi-site management

Sage X3 gets rid of.
the complexity of running a company from various areas by unifying.
procedures in one single circumstances. Considering that the food production markets cater.
to different areas and acquire resources from storage facilities at various websites,.
Sage X3- is flexible with multiple entities, numerous websites, multiple.
legislations and currencies efficiently which enables to manage intercompany.
website transfers, inter entity deals and consolidated group accounting.
& & reporting without hassles. It’s multi-tiered, scalable system makes sure a.
single deployment for all areas without the need of extra.
technologies.

A food and beverage industry must be well equipped to take on the difficulties of handling industry specific requirements like Orders, inventory and production while keeping the total expense of ownership low. Real time Lot.
Sage X3 guarantees a continual. It permits you to assign and catch Lot numbers at.
It’s multi-tiered, scalable system makes sure a.
single deployment implementation all locations places the need requirement additional.

Abiding by food.
and security compliance is important for running a successful food and drink.
industry. Failure to comply by the rules can lead to severe monetary and.
functional rundown. Sage X3 gears up users with a detailed overview of the.
enterprise operations to perform educated actions with regulatory protocols and.
allows automated compliance associated tasks for speedy supply chain procedures.

  • Rates.
    and Contract Management

Sage X3 includes.
business specific functionalities such as pricing and contract management. A.
robust service for advanced order fulfillment and stock allotment, Sage.
X3 likewise has provisions for shipping and routing operations. This improves.
exposure and enhances management by standardizing the associated procedures.
It also increases the financial visibility through tracking and managing.
procedures for tracking, forecasting, success and managing customer.
demands.

  • Reporting.
    and Business Analytics

Unlock secret.
organisation insights with the versatile and easy reporting option Sage X3. It.
supplies services with meaningful key service insights by saving time and.
permitting control over service processes to fulfill the demand and supply needs of.
the food and drink industries. The users acquire a comprehensive summary of the.
procedures which provides them with added ability to easily drill down into the.
information therefore, ensuring constant circulation of info.

Among the most.
necessary element of food and drink markets is ensuring the quality of the.
last foodstuff as it can impact the overall status of your service. Sage.
ERP X3 has strong quality control performances that permit separation and.
inspection of items by supplying quality rules by item or group within the.
system. All test results are taped and preserved together with production.
history.

Related posts