Pizza Pilgrims Chairman, Rupert Clevely
Lizzie Ryan recently had a glass of red with leisure industry legend and Pizza Pilgrims Chairman, Rupert Clevely, to chat wine, pizza & life.
1. What is the best site you’ve ever had?
- It has to be The Duke of Sussex, Waterloo in terms of sheer return on investment. When I acquired it, it was generating approximately £4,000 in revenue per week. After investing £350,000 into renovations and management improvements, we were able to significantly boost its performance, achieving £1.2 million in EBITDA.
- A close second is The Northcote on Northcote Road, which holds special place in my heart and must be up there in terms of capital returns.
2. Worst site you’ve ever had:
- I think this may well be The Victoria opposite the Excel Centre. Unfortunately, this venture turned out to be a total disaster. Despite efforts to revitalise the location, challenges arose outside of our control and when it became clear that continuing was untenable, we decided to call it a day.
3. No 1 characteristic of a great CEO:
- For me, the absolute key quality of a CEO is the ability to listen actively to others on the board, valuing diverse perspectives and seeking advice. What truly sets exceptional CEOs apart is not just hearing input but taking decisive action and diligently following up on the advice received.
4. No 1 characteristic of a bad CEO:
- In a way, it is almost the opposite of the positives I mentioned, I think the worst trait in a CEO is a lack of receptiveness to input. Worse still is soliciting advice but disregarding it entirely! Effective leadership requires openness to different viewpoints and a willingness to incorporate valuable feedback into decision-making processes.
5. Bordeaux or Burgundy:
- Now we’re getting to the real questions, Lizzie! While Bordeaux and Burgundy are both giants in the realm of wine, if pressed to choose, I would lean towards Bordeaux.
6. Best business decision:
- Opting to leave Veuve Clicquot to start the journey of founding Geronimo Inns with my wife stands out as a real inflexion point for me. Despite scepticism from others (some said I was mad!) and leaving behind a fulfilling role, this was by far the best decision of my career.
7. What was your first job?
- Picking apples!
8. What was your first car?
- A Volkswagen Beetle; still a classic.
9. What is your desert island dinner?
- A tough one but it would have to be Dover Sole accompanied by creamy mashed potatoes and spinach. Ideally, it would be complemented by a fine bottle of Dom Perignon Plenitude P2 (which Rupert says as we sit down to a lunch of Dover sole and spinach…!)
10. What would you tell your 30-year-old self?
- Three words: “Go for it”. I would encourage myself to be bold and seize opportunities.
11. Which early-stage hospitality brand would you invest in today and why?
- Pizza Pilgrims! Regardless of my personal connection to the business, it is the epitome of consistent excellence, delivery a quality offering time and time again.
12. Where would you love to see a new Pizza Pilgrims site open and do you think there are any untapped regions/locations that would benefit from a top-class pizza restaurant (you can’t say Chelsea now that it’s already open…!)?
I'd love to see Pizza Pilgrims continue to grow in vibrant and food-centric communities; Bristol, with its thriving food scene and strong sense of local culture, would be a fantastic spot for a new location. There are lots of untapped locations, just think of the likes of Manchester and Birmingham - both have shown they have a real appetite for quality food, so building a presence there could be great.
13. How do you manage to maintain the authenticity of the Pizza Pilgrims brand while still exploring and incorporating new ideas and trends?
The core of Pizza Pilgrims is about authenticity – keeping true to the traditional Neapolitan pizza roots. That’s something we’ll never lose sight of, no matter what trends come and go. However, staying relevant means being open to new ideas and experimenting, whether it’s with innovative toppings, seasonal specials, or collaborations with other local producers. We always make sure any new concept aligns with our brand’s core values – quality, community, and a love for great pizza.
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