HUNGRY. The £100,000-a-Week Restaurant Built From the Ingredient Every Chef Throws Away
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May 4, 2026 Phil, co-founder of Poor Boys and creator of their Southern-style fried chicken and brisket donuts, and Abs, product developer behind the chicken skin cracklings, share how bold design and oddball ideas built a cult brand. They riff on turning discarded chicken skin into a bestselling product, three revenue streams from one bird, delivery heatmaps, playful packaging, and hospitality-driven menu and service choices.
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Use Delivery Platforms As Site Research
- Use delivery platforms as discovery tools and heatmaps, not just order channels; they reveal new neighbourhood demand and item popularity.
- Poor Boys kept tight delivery slots and their own drivers initially to protect kitchen flow then scaled with Uber Eats when ready.
Plate That Transforms Solved Takeaway Friction
- Pandemic-driven takeaway packaging forced a faster service model that became a feature: a fold-flat box that doubles as a plate and re-closes for leftovers.
- That transformer packaging preserved hospitality at home and solved end-of-meal friction for British guests.
Solve Doggy Bag Awkwardness Before It Happens
- Anticipate leftovers and remove the awkward ask by proactively offering branded greaseproof sheets, boxes and bags at the table.
- Poor Boys pre-loads boxes and hands them with the bill so customers repack effortlessly and take food home.
