Julian Russell, Chief Executive of HQ Theatres & Hospitality is driving positive change in theatreland. Before his days of getting the show on the road he worked across the hospitality sector and was at the very beginning of the rise of Food & Beverage in sporting stadia.
Julian describes his journey as one where he encounters fascinating people from many different sectors. From early morning rises and lighting the gas boilers to stuffing free cigarettes in his pockets, Julian shares his time from Henley to Israel and from stadia to theatreland.Julian's first regular job was in a restaurant in Henley called Mama Mias. "I would watch two chefs in the kitchen just working off memory. Waiters on the pass would shout orders to them and they would just register it and remember. I didn’t think anything of it at the time but looking back it was amazing what was achieved without tills and technology.” Shortly after Julian was soon working from dawn to dusk at the local Henley Regatta.
Julian went on to work at Ed’s Easy Diner, then the premium place to be seen for the ‘It girls’ in the 1990s. “This was quality fast food at its very early beginnings and a real insight into how to utilise only 21 covers but make a turnover of £21k on a Saturday night. It was the new flashy thing and people wanted to be seen there and behind the scenes it had phenomenal machinery which delivered speed and this achieved commercial astuteness.”
“We had a meeting to pitch for the contract for a revamped stadium, which considering we had the original contract, we were quite confident we would win.”
Julian took his approach and experience when he entered theatreland with HQ Theatres. He saw the potential for greater success by ensuring more frequent use of the spaces. “We are one of the only regional theatre groups that is purely commercial. The customers are interested in the hospitality offered and its no longer considered a secondary offer, it influences success”
When looking back at his time in sport, Julian remembers how Arsenal held a strong family connection where they placed great value on their people. “This isn’t always the case in hospitality. The culture at Arsenal was cross-departmental and their behaviours have stayed with me. Today I make sure I still work on the floor and experience all the hiccups and successes that every service naturally has. This helps me understand how we can create strong cultures. I love having the sense of achievement at the end of a night. As leaders we must always be personally in touch with our teams.” It may be quite some time since Julian would have to wake up early to light the gas boilers for the coffee stations during events in tents by the river Thames but his dedication to hard work has clearly never faltered.