News
The latest industry news from the business journalists at Catering Today. We bring you the latest on what’s happening in the restaurants, bars and catering industry, with exclusive stories, analysis, best practice and industry comment.
-
Jun- 2025 -12 June
Pret A Manger to trial new store format aimed at hybrid workers
Pret A Manger is set to trial a new shop format designed for hybrid workers, with made-to-order food and expanded seating. Launching this month in Broughty Ferry and Maidenhead, the new stores are part of Pret’s ongoing expansion beyond London and its efforts to adapt to shifting work and lifestyle…
Read More » -
12 June
Contract caterers see Q1 sales rise 9.5% year-on-year
Contract caterers’ sales rose 9.5% year-on-year in the first quarter of 2025, according to the latest Contract Catering Tracker from CGA by NIQ, Bidfood and UKHospitality. The increase marks the 15th consecutive quarter of growth for the sector, with sales expanding in every quarter since mid-2021. Growth in 2024 ranged…
Read More » -
12 June
SushiDog secures £1.3m investment for five-year expansion plan
SushiDog has secured a £1.3m investment from Middleton Enterprises to support the restaurant chain’s plans to grow to 40 sites across the UK over the next five years. News of the funding marks Middleton Enterprises’ third round of backing of SushiDog’s 10-store portfolio, including its largest site in Warren Street,…
Read More » -
11 June
Fullers hails ‘excellent performance’ across estate as profits jump 32%
Fullers has revealed that its adjusted profit-before-tax has risen 32% to £27m for the year ended 29 March 2025, up from £20.5m in the previous year. The increase in profits comes alongside a 4.8% revenue increase to £376.3m, up from £359.1m in the previous year, driven by “excellent performance” across…
Read More » -
11 June
The Revel Collective appoints new CFO
The Revel Collective, an operator of premium bars and gastro pubs, trading mainly under the Revolution, Revolución de Cuba and Peach Pubs brands, has appointed Matthew Fowler as chief financial officer, effective 16 June. Fowler is an experienced public markets chief financial officer, having most recently held the same position…
Read More » -
11 June
UKH calls for NIC rethink as 100,000 jobs lost in May
UKHospitality has called for the increase in employer National Insurance Contributions (NICs) to be reconsidered, as new figures from the Office for National Statistics (ONS) indicate that more than 100,000 jobs were lost in May as a direct result. The Labour Market Overview, which was published today (11 June), estimates…
Read More » -
11 June
Hospitality confidence remains low amid rising costs, CGA finds
Rising costs and cautious consumer spending are continuing to erode confidence among hospitality leaders, as just 34% feel confident about their business prospects over the next 12 months, according to new survey data from CGA by NIQ. The Business Confidence Survey also found that confidence in the sector overall is…
Read More » -
10 June
‘Negative press’ caused collapse of Gino D’Acampo chain
Negative press around celebrity chef Gino D’Acampo has been named as a reason for the collapse of his restaurant chain, according to a filing on Companies House from administrators Begbies Traynor. The filing stated that in early February of 2025, “there was a swathe of negative national and local press…
Read More » -
10 June
Thai Leisure FY revenues fall 3.9% to £31.3m
Thai Leisure Group, the operator behind Chaophraya and fast-casual chain Thaikhun, has reported revenues of £31.3m for the year ended 30 January, down 3.9% from the previous year’s £32.5m. According to the group’s filing at Companies House, its performance reflects the challenging consumer environment that has impacted the wider hospitality…
Read More » -
10 June
Aqua Shard appoints new executive chef
Aqua Shard has announced the appointment of Mark Abbott as its new executive chef, bringing a wealth of experience and a passion for British cuisine to the London dining destination. Originally from Northern Ireland, Abbott’s culinary journey began with a formative work experience at a local hotel, which ignited his…
Read More »
