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relationship interested me and after I had come back from a stint in New Zealand my dad and my uncle James purchased what was the public conveniences in Slaithwaite which we converted into our first Rumpus burger bar . James is our head of design .’
‘ I now make most of the decisions about the livestock and have a local lad Charles Watson who helps me on the farm . My dad trades in cattle at livestock markets throughout Yorkshire .’
‘ Some customers now ordertakeaways on our app religiously every week , some prefer to come and experience the burger bars themselves ’ |
Harry is also responsible for the Rumpus burger bars which he says has helped him learn so much about teamwork in the past four years .
‘ It soon became a crash course in managing people ,’ says Harry . ‘ We started off with two members of staff and now we have 45 . It ’ s a lot of people to keep happy with a number doing maybe two or three shifts a week .’
‘ We now have three chefs at Slaithwaite and four at Saltaire . What we are offering isn ’ t Michelin star restaurants but we are committed to providing quality in food and the experience . Burgers are a simple dish that need to be done well , they need to keep to our high standards and there are a lot of variables that can affect that not least the quality of the team .’
‘ We ’ re not completely where I want to be yet but we are getting there . It ’ s about a culture within the company , not just of how our cattle live , not just how well we make our burgers , but also how we come across to our customers as an experience , as good food and as people
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who care about our animals . That ’ s the culture we need to imbue in all our team and express that story throughout however many Rumpus burger bars we open .’
The Saltaire premises were where butcher Paul Binns was once using . Tim was supplying Paul with beef and found that Paul was looking to expand by moving to larger premises .
‘ We had been looking for a new place to add to Slaithwaite and Saltaire fitted the bill . It ’ s an up and coming town .’
Harry says Rumpus ’ online ordering and takeaway was a success during lockdown and is continuing to be popular now .
‘ Some customers now order takeaways on our app religiously every week ,
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some prefer to come and experience the burger bars themselves .’
In January 2021 Harry decided to change roles with a friend who was a vegetarian . His vegetarian friend took his diet in return .
‘ I ’ m conscious of trying to get things across to customers on social media and to understand the vegetarian aspect . We serve vegetarian burgers . I went vegetarian for two weeks . I have to say I was surprised how much processed food goes into vegetarians ’ diet and how many food miles it covers . It was a good thing to do . The person who switched with me went back to vegetarian . For me it made me understand more and how to connect with customers . It put me in the right place .’
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