The Dublin-based Jo’Burger restaurant group has announced plans to open three or four restaurants next year with the creation of 120 jobs.
Company director John Roberts yesterday confirmed the expansion after stating that revenues increased by 230% last year, with a similar increase projected for this year.
The company operates five restaurants in Dublin, with Irish rugby international and Lions No 8 Jamie Heaslip having a share in the group’s Bear restaurant.
Mr Roberts said yesterday: “Jamie is very much involved. We meet up every week to discuss the business and he is chomping at the bit to be involved more.”
Employee numbers have soared from 15 in Jan 2011 to 115 now.
The group has two branches of Jo’Burger — one in Rathmines, the other in Castle Market in Dublin city centre — as well as the Skinflint pizza restaurant in Temple Bar, the chicken restaurant Crackbird on Dame St, and its modern grill, Bear, on South William St.
Mr Roberts said the business would record a profit this year, “although this will be diluted by costs of establishing Bear, housing Crackbird permanently, and setting up Jo’Burger in town”.
Commenting on recent filings to the Companies Registration Office — which show accumulated losses at Jo Burger Ltd rose by 120% from €76,229 to €168,439 in the 12 months to the end of December — Mr Roberts said the increase in losses was “down to investment costs in our brands and are once-off in nature. We also paid ourselves a little more than a pittance. We are still very much in investment mode.”
He said: “The business performed very well in 2011 with an increase in turnover of 230%.”
The costs involved last year include he funding of pop-up restaurants. Mr Roberts said: “Crackbird popped up in Crane Lane and South William St.”
He said the pop-up restaurants “were a phenomenal success” and that social media was fundamental to the restaurant group’s growth. “We have a well-established brand now. The business is going very well and we have a very distinct product.”
He confirmed the goal for next year was to open three or four restaurants, creating 120 jobs.
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