American restaurant, The Smoke Haus, is celebrating 12 months of trading since opening the doors to its second venue in Cardiff city centre.
Opened in August 2014 on Mary Ann Street, The Smoke Haus, has exceeded its sales forecast by 30% and contributed to more than half of the business’ total turnover which has increased by 160% in the past year.
Since opening, the restaurant has created a total 45 jobs ranging from chefs, waiting staff to managers and front of house.
Owner Mark Power estimates almost 160,000 people have gone through the doors and sampled the American-style food. Mark launched the first Smoke Haus in Swansea three years ago he decided to expand and bring the restaurant to the Capital city.
Mark said: “Historically it was seen as a challenging unit but we’ve proved everyone wrong. We’re hoping to increase turnover by 25% in the next five years, with the intention of expanding and opening two further restaurants by the end of 2016.
“At the start it was hard work managing two restaurants at the same time, but it has worked out really well and the Swansea restaurant is still going from strength to strength.
“The feedback we’ve had on our social media platforms, Tripadvisor and in the restaurant has been really great. On a typical Saturday night can seat up to 400 customers and even have queues waiting at the door.”
The menu in both restaurants has been updated over the past year adding more traditional southern American dishes such as corn dogs, grazers dirty Haus rice and creamed corn – bringing more traditional flavours from the USA to Cardiff. These changes were influenced by Mark’s recent trip across America visiting Chicago, New Orleans, San Francisco and Las Vegas.
Mark continued: “Our success has also allowed us to make improvements to the Swansea restaurant. We spent £200,000 investing in the Cardiff venue and wanted to bring the other restaurant up to the same standard.
“A key focus this year is to continue working with our employees to support their career progression. We host with regular training sessions and will continue to involve the staff in the business for example ideas on menu updates and new and exciting Smoke Haus locations.”