Business Model
Our Business Model coverage explores how UK foodservice operators, from restaurants and pubs to caterers and café groups, are adapting and innovating their commercial strategies in response to shifting consumer habits, economic pressures, and competitive dynamics. We report on emerging revenue streams, franchising, delivery models, subscription dining, tech integrations, cost structures, and diversification strategies that define successful operations across the hospitality landscape.
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Feb- 2021 -8 FebruaryFeatures
How Britain’s top fast food chains coped during Covid
It has been a rough year for the hospitality industry. According to the CCA’s ‘Market Recovery Monitor’ for 2020, almost 10,000 licensed premises – including pubs, clubs and restaurants – closed permanently as a result of its impact and the continuous wave of lockdowns. This represents a net decline of…
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Jan- 2021 -26 JanuaryPubs and Bars
City Pub Group positioned to ‘emerge strongly’
The City Pub Group has announced it is “well positioned to emerge strongly” once restrictions are lifted, having reduced cash burn to a minimum in the full-year ended 27 December 2020. In light of closures and ongoing restrictions, however, revenue plummeted 57% in the period, falling from £60m in 2019…
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22 JanuaryFood and Drink
Papa John to expand into ‘non-traditional franchises’
Papa John’s has announced it will be looking for additional “non-traditional” franchised outlets to join the franchise as the company expands into further venues in 2021. The group suggested that help is provided for businesses wanting to join the franchise from location selection, growth incentives and full turn-key opening of…
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Dec- 2020 -8 DecemberRestaurants
Barburrito secures future with sale to co-founders
Barburrito, the Mexican eatery, has secured its future through an administration sale securing new investment in the business. Barburrito chairman Graham Turner leads a new investment in the business, alongside other private investors, backing the existing management team of Morgan Davies, founder and CEO and Steve Herring, finance director. The…
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Nov- 2020 -13 NovemberComment
How Covid-19 has changed the progression of FoodTech
No industry has escaped the wrath of COVID-19, but the hospitality sector has arguably faced the brunt of the virus’ shockwaves. If we are to focus on the silver lining, however, it is that cafés, bars and restaurants alike have been able to demonstrate their remarkable ingenuity as they…
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Oct- 2020 -26 OctoberRestaurants
Iberica closes two sites in CVA, 135 jobs saved
Iberica, the Spanish tapas restaurant and bar group owned and operated by Iberica Food and Culture Limited, has preserved 135 jobs after a successful CVA restructuring. The Iberica CVA was approved in late September, securing over 99% support from creditors, with every landlord among them voting in favour. Although Iberica’s…
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Sep- 2020 -18 SeptemberComment
Rebooting restaurants: Tech solutions to Covid-19 problems in catering
COVID-19 has been a huge problem for restaurants and catering businesses, with virtually every company in the sector, from bars to cafés, having to re-think their business model. With the industry so strongly dependent on social gatherings and interacting with other people, it has been a sector massively impacted by…
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17 SeptemberRestaurants
Albert’s Schloss co-founders plan new Manchester restaurant
Albert’s Schloss co-founders, Adelaide Winter, Joel Wilkinson and Daniel Mullen, have submitted a licence application for a new café, bar, restaurant and event space to be part of the major “40 Swan Street” development in New Cross. Swan Street Firehouse will be constructed inside an old MOT station on the…
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Jul- 2020 -28 JulyFood and Drink
Greggs swings to £65.2m HY loss
Greggs has reported a pre-tax loss of £65.2m during the 26 weeks to June 27, compared with a £36.7m profit last year. During the six month period, the food-to-go specialist reported a 45% decrease in like-for-like sales to £300.6m, compared with £546.3m in the same period last year. Gross profit…
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Jun- 2020 -17 JuneComment
From the garage to the boardroom
Over the course of the last three months, while stuck in my garage working away in some of the coldest conditions known to man (or a least this man), I have looked for positives where there only seem to be negatives. In doing so, I remembered that, in my career…
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