Tags:

Reverse takeover deal sees IRC take control of Bank

Chris Druce
Thursday 23 November 2006 09:30

Bank Restaurant Group is expected to complete a £26m reverse takeover of the Individual Restaurant Company (IRC) tomorrow (24 November).

The deal will see IRC take control of the enlarged Bank group. Bank is expected to be renamed as IRC at a later date.

The deal is referred to as a "reverse takeover" because Bank is publicly quoted, while IRC is privately owned.

IRC chief executive Steven Walker will head up the newly enlarged business - which will have more than 20 restaurants throughout the UK - with Vernon Lord, currently IRC's managing director, becoming finance director.

Ian Donald, operations director at IRC, will continue in his role at the enlarged business, as will Bank's executive chairman, Robert Breare.

Future plans for the business are likely to see Bank's Zinc chain assimilated into IRC's The Restaurant Bar & Grill brand.

Bank had planned to refurbish the four-strong Zinc chain to freshen up its image but the plans have been put on ice. The company sold its loss-making Fulham Zinc in September for £350,000 and has pushed back its next new opening, originally earmarked as a Zinc, in Manchester's Trafford centre until March 2007.

Profits shot up at Bank in the first half of the year after a strong performance from established sites and a maiden contribution from Zinc. The group reported a 21% increase in pre-tax profit in the six months to 30 April to £617,000 (up from £509,000 in 2005) after buoyant sales at its Bank Birmingham and Westminster restaurants.

By Chris Druce

E-mail your comments to Chris Druce here.

Get your copy of Caterer and Hotelkeeper every week - click here to subscribe and save 25%.

Sudoku
Join the craze and play Sudoku online!
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here