News
The News section on Catering Today delivers the latest updates and developments across the UK hospitality and catering industry. Covering restaurants, pubs, quick service brands, and catering groups, it reports on company announcements, market performance, government policy, and sector-wide trends. With a focus on commercial and operational impact, Catering Today’s news coverage keeps hospitality professionals informed of the events and decisions shaping business conditions and strategic opportunities across the sector.
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Jan- 2025 -21 January
Upstairs appoints new commercial development chef
Upstairs by Tom Shepherd, Staffordshire’s first and only Michelin-starred restaurant, has announced the appointment of Dan Jones as its new commercial development chef. With a wealth of experience at some of the UK’s “most celebrated” Michelin-starred establishments, Jones will play a pivotal role in further enhancing Upstairs’ culinary offerings while…
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21 January
A fifth of hospitality staff to enter new employer NICs threshold
More than 774,000 hospitality workers, representing a fifth of the industry’s workforce, are set to enter into the new employer NICs threshold for the first time, according to new analysis from UKH. The trade body warns that the changes to employer National Insurance Contributions will hit hospitality hardest due to…
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20 January
Today’s news in brief – 20/01/25
The latest Scottish budget will leave more than 2,500 businesses ineligible for support, UKH claims. The new measures outlined in the budget will provide 40% business rates relief for venues with a rateable venue up to £51k. The trade body fears that these measures entrench Scottish hospitality’s lack of competitiveness…
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20 January
UK drinks sales dip 9% in first week of the year
UK drinks sales dipped 9% in the first full week of January as consumers reduced their visits to the On Premise after Christmas and New Year, CGA by NIQ’s Daily Drinks Tracker showed. The “slow” week is in contrast to the final fortnight of last year, when sales jumped by…
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20 January
Scottish budget leaves thousands of venues worse off, UKH claims
UKHospitality Scotland has claimed that the latest Scottish budget will leave more than 2,500 hospitality businesses ineligible for support. The new measures in the budget will provide 40% business rates relief for venues with a rateable value up to £51,000. The trade organisation stated that combined with increases to the…
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20 January
Caffè Nero sales rise ‘record’ 14% over Xmas period
Caffè Nero has reported a sales rise of 14% for the five-week Christmas period in the UK, as the coffee house chain had two “record” sales weeks and its highest ever single day of trading. It comes as Caffè Nero sites across the UK saw like-for-like sales rise 9% compared…
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20 January
Captain D’s to expand in UK with new 20-site deal
US-based fast-casual seafood restaurant Captain D’s has signed a 20- multi-unit franchise agreement for the United Kingdom. The agreement, signed with an experienced team of restaurant operators, will introduce Captain D’s signature seafood offerings to Europe, starting with the first restaurant in the London area in 2025. This development marks…
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17 January
Today’s news in brief – 17/01/25
Deliveroo has achieved the upper end of its earning guidance of between £110m-130m range. It comes as Deliveroo has seen a 7% rise in GTV year-on-year to £1.97bn and reported that revenues rose by 6% to £545m in Q4. In Q4, the group’s orders also increased 3% YoY and its…
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17 January
Deliveroo FY profit guidance bolstered by strong Q4
Deliveroo has reported a 7% increase in gross transaction value (GTV) YoY to £1.97bn and a revenue growth of 6% to £545m in Q4, achieving the upper end of its adjusted EBITDA earnings guidance of between £110m-130m range. As a result, its FY 2024 GTV also saw a 6% rise…
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17 January
Duck and Rice to open second site at Battersea Power Station
Cantonese kitchen and pub brand, Duck and Rice has revealed that it is set to open a second venue at Battersea Power Station. A 4,000 sq ft unit is currently undergoing a transformation into a 185-seat restaurant, including an open kitchen and raised bar area. Interior architecture and design studio…
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