The founder of restaurant chain Bill’s said the business is refocusing on its green grocers roots as it opens its latest venue in Manchester.
Bill’s will move from its current Manchester city centre location, on John Dalton Street, to its new Spinningfields home this autumn.
Based at 3 Hardman Square, the new 177 sq m dining space, which will open next month, will accommodate up to 113 covers, featuring cosy booths, sociable sharing tables and a bespoke bar area.
There will also be external seating for 30 covers.
Founder Bill Collison started his career as a greengrocers in a shop in Lewes, East Sussex, before a flood forced Bill to start from scratch. So he added a cafe into the mix and the first restaurant was born.
Now there are more than 70 restaurants nationwide including Manchester, Cheshire and Liverpool with plans to open more.
Speaking about the Spinningfields venue, Bill told Business Live: “We are looking forward to moving our Manchester site to the city’s business and financial district.
“The new restaurant will have a stylish, vibrant look and we felt Spinningfields was the right location for us not only in terms of its vibrant location but also footfall.”
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He added: “Among the new things our customers can expect is a new menu with a focus on fresh seasonal produce, a dedicated bar area will have a bigger range of cocktails and wines and we will have two terrace areas so customers can spend hours at the restaurant whether they’re their food or drinks or both.”
The Spinningfields site is the latest in a pipeline of new restaurants.
The group, backed by Richard Caring, The Ivy’s billionaire owner, is set top launch a Bill’s in Cheshire Oaks and Portsmouth.
Bill’s is also refurbishing its current sites.
The Trafford Centre restaurant has recently undergone a stylish makeover. The venues new interior pairs modern décor with vintage finds; there’s luxurious velvet seating, vibrant colours and elegant chandeliers.
Liverpool is also set for a makeover and extension.
Added Bill: “In our sector there is a need to evolve and remain relevant to our customers. We want to provide them with a comfortable dining experience and to do that we need to make changes to our sites.
“Today is all about the customer experience and creating the right environment is part of that experience.”