Eatphoria, the pioneering multi-brand quick-service restaurant group that owns Wraps & Wings, has developed a new compact kitchen format that reduces its operational footprint by approximately 65%, as it looks to unlock growth opportunities across forecourts, travel locations and other non-traditional foodservice environments. The new format enables Wraps & Wings, Eatphoria's flagship premium chicken-focused brand, to operate from a kitchen as small as 19 square metres, compared to approximately 60 square metres for its full dine-in restaurant model. The significant reduction in space is expected to create new commercial opportunities for Eatphoria and its franchisees, enabling the brand to enter smaller locations while benefiting from lower fit-out costs, reduced energy consumption and smaller operational teams. Developed collaboratively by Eatphoria's design and operations teams, the kitchen has been re-engineered to deliver the same high-quality food and consistent customer experience in a substantially smaller footprint, with a focus on speed of service and operational efficiency. Central to the redesign is a streamlined Wraps & Wings menu and equipment configuration, including replacing traditional free-standing fryers with more energy-efficient tabletop alternatives. The new format also incorporates hot-holding facilities to enable faster service during peak trading periods, while optimised storage and more frequent supplier deliveries will support efficient operations. The customer-facing proposition will remain consistent with Eatphoria's flagship Wraps & Wings restaurants, incorporating its evolved brand identity, packaging and uniforms to deliver a recognisable customer experience across different formats. The development forms part of Eatphoria's broader UK expansion strategy, which includes franchised and company-operated restaurants, cloud kitchens and brand licensing partnerships. With its more compact model, the Group sees opportunities to expand Wraps & Wings into new locations where traditional QSR formats may not be commercially or operationally viable. Mohammad Shaikh, CEO and Co-Founder of Eatphoria, said: "We see significant opportunities for Wraps & Wings in the forecourt and convenience sector, but to capitalise on them, we need a model that works commercially for our partners and delivers the high-quality experience our customers expect. "By reducing our kitchen footprint by around 65%, we have created a more flexible and cost-efficient format that can operate in significantly smaller spaces, with lower fit-out costs, energy requirements and staffing needs. Crucially, we've achieved this without compromising on the quality of our food. "This is another important step in our growth strategy, enabling us to explore new locations, reach more customers and create additional opportunities for partners to grow with Eatphoria." -END– Media contacts Eatphoria@hudsonsandler.com 020 7796 4133 Andy Richards, Henry Mathieu About Eatphoria Founded in 2025 but operational since 2014, Eatphoria is a quick-service restaurant group that has pioneered the use of virtual multi-brands for more than a decade. Today, it operates a diverse and differentiated portfolio of brands that empower franchisees to trade through all dayparts and drive profitability. This includes flagship brand Wraps & Wings, a premium quick-service restaurant brand specialising in wraps, wings, burgers and chicken that today operates five stores and dozens of cloud kitchens, serving more than one million customers per year. Across its Wraps & Wings hybrid restaurant sites, Eatphoria serves consumers via its other brands: Eggsquisite, offering a unique breakfast experience with vibrant flavours and creative all-day brunch dishes; Holy Bagel, serving toasted bagels with bold and decadent flavour combinations; Mad about Doner, premium and delicious Halal meats cooked low and slow for late-night bites; Dim Dum, a Korean street food-inspired proposition, offering a true taste of the Eat. Alongside this, Eatphoria has license agreements with international brands, including Baskin Robbins – the global ice cream and dessert brand – to further differentiate its proposition. A focus on leveraging data and insights and harnessing technology is critical to Eatphoria’s success. In collaboration with its data analysts and new product development chefs, the Group works with industry-leading suppliers to create and launch innovative and exclusive dishes across its brands on a quarterly basis that are anchored by proprietary insights. The Group, which has a management team with more than 30 years of experience in hospitality, is backed by TAN Food, part of TAN Holdings, a leading Italian venture capitalist, and is executing an ambitious expansion strategy. Over the next two years, it is aiming to open at least 20 Wraps & Wings restaurants and strengthen its position as a leading premium quick-service restaurant brand operator. Find out more about Eatphoria: https://eatphoria.co.uk/