Philip Wilson, founder of SuperTuffMenus
The owner of a boutique print company has invented a tough, long lasting and washable menu that can save restaurants up to 70% in costs and significantly reduce paper waste.
SuperTuffMenus was launched by Philip Wilson after he came up with the idea for a new waterproof menu style that can be washed in soapy water or in the glasswasher, after experiencing dirty, ripped and stained menus when he ate out.
The company, which uses specialist machinery and materials to produce the menus, now supply around 100 restaurants, cafés and bars across the UK in cities including Glasgow, Manchester, Leeds, Newcastle, Dundee and Birmingham.
With potential to be a global product, SuperTuffMenus help to reduce paper waste, decrease restaurants' carbon footprint and can save owners a significant sum in menu costs, time and effort.
Philip said: “We invested in machinery that would allow us to make our SuperTuffMenus® and so far the response has been fantastic. We’re supplying venues across the country and we’ve had interest from the USA and Spain. A restaurant owner with 100 covers might use 500 laminated card menus every couple of months, but if they came to us we would recommend buying 60-70 of our products that could last over a year. The cost per menu may be higher initially due to the quality, but overall they would be saving a substantial fee.
“Our longstanding clients include Oro, Chaakoo, Viva and Red Onion in Glasgow, Yard and Coop who have multiple locations and Bundobust which is emerging as a top chain in the North West of England. Independent restaurants are enjoying the diversity our menus brings and are steadily getting on board. Working closely with our clients so the design suits their brand and needs, we ensure that every one of their customers are given a classy feeling, clean and high quality menu – after all it’s the only piece of marketing that every customer will have in their hands.”
With the success of its menus, SuperTuffMenus is now adding coasters, placemats, reserved cards and other products to its offering and is focusing on increasing its customer base in 2019.
Philip added: “We believe we can be a global product as we can create a menu for any venue in any country across the world. While we want to particularly target those restaurants and bars that are independently owned but we’ve also had strong interest from large chains, which would be a major coup for us. Our aim for 2019 is to expand our client base and continue to educate people as to why our SuperTuffMenu is not only a great product, but also how we can help your business save money.”
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