Demand
Understand what’s driving, or dampening, customer demand across restaurants, pubs, bars, cafés, and contract catering. Our focused reporting features dining trends, footfall patterns, booking behaviour, menu shifts, delivery and takeaway volumes, and the wider economic factors impacting consumer spend in hospitality. Whether you’re adapting to shifting weekday trade, reacting to seasonal fluctuations, or planning promotional strategies, this archive offers data-driven insights to help operators, chefs, and F&B leaders align operations with real-time market dynamics.
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Jul- 2023 -13 JulyRestaurants
Big Table Group sales hit £206.2m in FY22
Big Table Group revealed that full sales reached £206.2m in the 12 months to 30 October 2022, an increase from £142.1m in the previous year, despite Covid restrictions, energy and food price inflation, and the end of business rates concessions. The group, which operates Las Iguanas, Bella Italia, Café Rouge,…
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12 JulyComment
RTDs in the on-trade: what’s behind the rise in demand?
In recent years, the ready-to-drink (RTD) category has seen monumental growth. In fact, RTD volumes have been increasing faster than any other major drinks category since 2018, and are expected to ‘significantly’ surpass the total alcohol market by 2025. Within this, it’s RTD cocktails which are driving the most growth…
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Jun- 2023 -28 JuneNews
The Portman Estate opens new restaurant in London’s Seymour Place
The Portman Estate is welcoming the new opening of ULI Marylebone to 15 Seymour Place this week. Comprising 2,400 sq ft, the 100-cover restaurant is the largest one from London-based restaurateurs Graham Rebak and Adam Wilkie. Serving healthy Asian food, ULI Marylebone provides selected dishes from China and Southeast Asia.…
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28 JuneRestaurants
Various Eateries sales up 16% to £20m in H1
Various Eateries’ revenues have increased by 16% to £20.6m in the half-year ending 2 April, up from £17.7m in H1 2022, while like-for-like sales marginally increased. Despite this, the group reported a decrease in gross profit to £0.6m, down from £1.5m in the same period last year, and a loss…
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23 JuneNews
Q Catering launches new online ordering system
Independent wholesaler Q Catering has launched a new online ordering system after increased customer demand. The company will be partnering with SwiftCloud on the new app-based system that will allow online shoppers to place orders at any time of day. The platform allows customers to create multiple saved shopping lists…
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23 JuneNews
UK restaurant deliveries stabilise after post-Covid slide
Delivery and takeaway sales at Britain’s top managed restaurant groups in May were just 1% behind the same month last year, CGA by NIQ’s latest Hospitality at Home Tracker shows. Year-on-year sales by value have now fallen for 18 months in a row, after the easing of Covid-19 restrictions brought…
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21 JuneFood and Drink
May bank holidays help boost hospitality sales by 5.6%
Like-for-like sales within hospitality increased by 5.6% in May due to a succession of bank holidays that included an extended weekend for the King’s Coronation, according to the latest Coffer CGA Business Tracker. Its data also shows that pubs benefited from widespread warm weather, with like-for-like sales 8.8% ahead of…
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21 JuneRestaurants
Over a third of people spend more in sustainable venues
Over a third of pub and restaurant goers in the UK are prepared to spend more than usual in venues with strong sustainability credentials, according to a report from CGA strategy. The report also found that nearly half of Gen Z and millennials were more likely to spend more at…
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20 JuneFeatures
Word on the street: The secrets of Street Kitchen Collective
What was the idea behind the new street kitchen collective? So it was driven actually, from a combination of client demand operational feedback. We have a central innovations team here at Elior who scan the market, look at trends, and especially post Covid street food seem to be on the…
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16 JuneAnalysis
Can all restaurants profit from introducing vegan meals?
Many establishments renowned for their non-vegetarian cuisine are cutting down on their meat-based menu as they become more ecologically conscious and look for ways to reduce carbon emissions. Wahaca became one of the first major restaurant chains to remove steak from its menu as part of its sustainability initiative earlier…
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