“ I ’ M A BIG fan of a medium-rare small cheeseburger with Red Leicester , and I might just add a slice of bacon onto that ,” reveals Alasdair Murdoch , CEO of Gourmet Burger Kitchen . “ It ’ s a close call between the Red Leicester and Smoked Applewood at the moment .”
PROFILE
“ I ’ M A BIG fan of a medium-rare small cheeseburger with Red Leicester , and I might just add a slice of bacon onto that ,” reveals Alasdair Murdoch , CEO of Gourmet Burger Kitchen . “ It ’ s a close call between the Red Leicester and Smoked Applewood at the moment .”
Having just completed a run on a glorious morning on the UK ’ s south coast , Murdoch ’ s appetite to talk about all things burgers is gluttonous . The boss ’ s flavour of the month , he is keen to stress , changes periodically , but for now he is championing simplicity .
And it is a rather simple upwards trajectory that tells GBK ’ s story since 2010 when Murdoch and new leadership arrived . From what was still a successful business turning over up to £ 40 million , the casual dining chain now generates revenues closer to £ 100 million , a milestone in reach thanks to 23 consecutive quarters of sales growth .
The journey has been based on three major principles , the first being the food and the quality of GBK ’ s burgers . Murdoch describes how in his first year quite a few elements were changed , with food and drink offerings continually evaluated and tweaked
90
APPROX . NUMBER OF GBK OUTLETS IN THE UK
10 July 2017