Karl secured his first job at age 16 in 1992 when McDonald’s opened its very first drive-thru in Northern Ireland in Bangor. Working his way up the ranks as a part-time employee through his school and university years, he eventually went into the restaurant full-time, rising to the position of manager, before leaving for Romania in 2005 where he managed an Irish pub for five years.
He would inevitably return home and back into the business where he cut his professional teeth, becoming operations manager over a decade ago for Northern Ireland’s biggest McDonald’s franchise, which boasts 11 restaurants across the region. He left that post at the end of August to pursue FLINK full-time as part of a joint venture with cousin and Michelin starred chef, Michael Deane.
“Running my own business has always been a bit of a dream,” he said. “It’s why I went into McDonald’s in the first place. It’s a brilliant space to learn how to run a business from start to finish, from ordering and recruitment to customer service. It was good grounding for me.”
Reflecting on a successful career in hospitality, the 50-year-old said now was the time to try something new.
“I decided it’s now or never. FLINK started as a nugget of an idea for a burger van pre-covid, but the pandemic laid waste to those plans. Recently, I turned 50 and I realised I had another 20 working years left. I was either going to stay where I was or try something new. I had no desire to work for anyone else, so decided to take the leap before it’s too late.” Karl discussed his ambitions for FLINK with his cousin, who has held a Michelin Star for nearly 30 years and owns three of Belfast’s premier restaurants: Deanes at Queens, Deanes Meatlocker, and mrDeanes.
“The more we talked it over the more Michael became interested. That was a real vote of confidence. As business partners in this venture we’ve got all the experience needed to really raise the standards of fast food and casual dining.”
At FLINK, diners can expect a fast-paced and flavour-packed dining experience built around simplicity and quality.
The restaurant’s pared-back menu features five carefully designed smash burgers, crispy fries with a choice of locally sourced dips, freshly baked cookies, ice cream, soft drinks, and a selection of alcoholic beverages. Located in a recently refurbished unit in Ballyhackamore, on the Upper Newtownards Road, the space offers a high-quality, quick-serve alternative, as well as a kiosk for to-go orders, for people who want something tasty and relaxed without the formality of a sit-down, three-course meal.
Commenting on the investment, Ulster Bank business development manager Neill Boyd said: “Karl’s story is testament to the entrepreneurial spirit and shows it’s never too late. We’re really pleased to have provided the funding to help make FLINK a reality and to add to the city’s vibrant hospitality sector, which continues to be a key employer and economic driver.”
