In our new weekly column, hospitality figures making waves in the industry share their stories, offer advice to those starting out and chat to us about projects to come. First up is Simon Mitchell, CEO of KERB, who reflects on a busy year opening Seven Dials market, KERB’s philosophy and the best thing about working in hospitality.
Can you tell us a bit more about KERB and its philosophy?
KERB began as a membership organisation for street food traders in London, but nowadays we see ourselves as a food business incubator and accelerator. Our InKERBator programme so far has taken 69 businesses under its wing since launch in 2017. We provide opportunities to trade, offer consultation on every aspect of their business, mentor and provide regular feedback and support. 27% of these businesses have gone on to opening fixed sites following completion of the scheme, examples being vegan Vietnamese Eat Chay, who expanded their business to 3 fixed sites.
How did you start out in the hospitality industry, and how did you become involved with KERB?
At 16, I was DJ’ing which led to a career in events and catering. At first, I was brokering corporate clients into nightclubs as the Sales Director of Concerto Group. It was during this time I came to the realisation that corporate life wasn’t the direction I wanted to go in and focusing on creating a workplace that puts its team first was the main aim. My career then took a different route when I met Petra, founder of KERB. I had always been a huge fan of KERB, so it was no surprise that a consultancy project quickly turned into me coming on board full time as MD at KERB.
Sum up your current work life in one sentence.
My current work life can be summed up as busy, varied, yet above all rewarding.
2019 seemed to be the year of the food hall. What puts Seven Dials ahead of the rest?
Seven Dials Market, we believe, is truly a different dining experience to the other food halls across London. The authenticity of the market is somewhere that offers a platform for our traders to take the next step on their journey and is a place accessible to all. Our offering in both food and service is high quality and most importantly fun. I am really proud of what we have created and think it has achieved all of those goals.
What are the food trends we can expect for 2020?
Another thing we believe makes us stand out from other London food halls is that we always try to be ahead of the trend. Without a doubt, sustainability is and will continue to be a key trend in 2020. Food waste and packaging continues to be a huge problem, and one that needs to be minimised. All of our traders follow Sustainable Restaurant Association (SRA) guidelines, and all single-plastic use is banned at Seven Dials Market and our #KERBPACTLUNCH initiative encourages visitors to bring their own reusable containers. I think the promotion of buying local produce will hit an all-time high in 2020.
Which food trader do you visit most regularly?
I honestly wouldn’t be able to answer this – they are all great and is completely dependent on what mood you’re in. The Ramen from Nanban is incredible and I love chicken wings so gravitate towards el Pollote. If I am having a beer, the Rueben from Monty’s is about as good a sandwich as you can get and for me, Club Mexicana is the best vegan option in London.
What advice do you have for people looking to create a successful food business?
I’d say don’t do it just to be successful, do it because you are passionate, and the rest will follow. Test the water first before taking the plunge because it is a hard industry to be successful in.
What’s the best thing about working in the hospitality industry?
The hospitality industry has been through incremental change over the last decade. As a business, you need to be constantly evolving to survive in the industry. At KERB, we’ve created a business model that is designed to withstand these changes and being part of this development has been an exciting challenge and to know that we’re supporting those also passionate about the industry gives the hospitality sector a real community feel.
What are you most excited about for 2020?
So much of 2019 was dedicated to planning and executing Seven Dials Market, and the hard work paid off. 2020 is the year for enjoying what we’ve created and I’m excited to see these traders grow and evolve.
What are you most proud of in your career?
I’m particularly proud of how we have built the people culture at KERB. We now employ over 80 people and I think we have created a great place to work and is something I always strived to achieve.
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