The Butcher

About The Butcher

The Butcher is a premium burger bar created in Amsterdam in 2012 by Yossi Eliyahoo of The Entourage Group. Combining the speed of fast-casual dining with a stylish, metropolitan setting, the brand specialises in gourmet burgers made with Aberdeen Angus beef, freshly prepared ingredients, signature sauces and brioche buns.

Following its Amsterdam debut, The Butcher expanded to other European destinations and began international franchising in 2016. Its first UK restaurant opened at Manchester Arndale in 2022, followed by a London location within The Cube experience at Canary Wharf in 2024. The concept operates in both compact food hall settings and larger restaurants, serving shoppers, workers, residents and leisure visitors.

Franchise partners benefit from the hospitality experience of The Entourage Group, with assistance covering restaurant design, equipment, training, menus, supply arrangements and marketing.

Why franchise with The Butcher

• ✓Bring an established Amsterdam-born premium burger concept to high-footfall UK locations.
• ✓Choose between compact food hall outlets and larger fast-casual restaurant formats.
• ✓Serve gourmet Aberdeen Angus burgers with distinctive recipes and signature ingredients.
• ✓Access design, equipment, packaging and operational training within the franchise package.
• ✓Benefit from marketing, advertising and public relations expertise across The Entourage Group.
• ✓Explore single-site, multi-unit and international development opportunities with the brand.

Investment breakdown

Minimum investment	£150,000
Maximum investment	£300,000
Franchise fee	£25,000
Management service fee	On request
Marketing contribution	25000
Agreement term	25000

What's expected of a franchisee

Property requirements

The Butcher offers two premises formats. Compact food court or food hall outlets typically require 300–500 sq ft, while full restaurant sites need approximately 1,000-2,000 sq ft. The brand seeks prominent metropolitan locations with strong footfall from shoppers, workers, residents and visitors. Premises must accommodate burger preparation, kitchen equipment, storage, service and collection areas. The official franchise page also states a 50 sq m minimum for dine-in locations.

Training and support

The Butcher franchise package includes operational training alongside guidance on restaurant design, equipment, furniture, packaging and ingredients. The Entourage Group also assists with menus, pricing and supply arrangements, with post-launch support available to franchise partners. Marketing, advertising and public relations expertise form part of the wider group offering. The duration of initial training and the schedule of ongoing operational visits are not specified.

Operational requirements

The Butcher franchisees manage premium fast-casual burger outlets, overseeing food preparation, staff, customer service, stock control and financial performance. Operators must maintain consistent recipes, ingredient quality, food hygiene and brand presentation. Restaurants and compact food hall units serve customers in busy urban locations, with service and kitchen layouts suited to their format. Franchisees also coordinate purchasing, local marketing and compliance with operating standards.

Experience required

The Butcher seeks driven entrepreneurs, experienced hospitality operators and established multi-unit franchise groups. Applicants should demonstrate business judgement, leadership, financial competence and the ability to manage restaurant teams and busy trading environments. The brand also welcomes corporate operators and international partners interested in wider development. Suitable candidates need investment capital, an understanding of commercial property and commitment to brand standards.

Territory availability