Sophie Watts, writing for Big Hospitality:
Jones said Carluccio’s had repositioned itself as “premium casual dining” and moved away from a rigidly Italian menu, introducing French wines and more steaks and fish.
The café-style décor has also been swapped for a more “sumptuous” design, and staff have undergone two weeks’ training in a more formal service style.
“Absolutely everything we served had to be Italian, then we went to Italy and spotted people eating avocados. You can actually serve a smashed avocado on toast in an Italian restaurant,” said Jones.
Looks like the key differentiator they’re going for is to be the same as everyone else.