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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Jun- 2018 -19 JuneOpinion
Merging the boundaries between pubs and restaurants
Like most industries, the restaurant sector is subject to trends, dictated by hungry consumers and innovative chefs. Emerging concepts and innovation will always be a talking point, just a quick look at the latest TV hit ‘Million Pound Menu’, where individuals try to establish a new style of food offering…
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18 JuneOpinion
Trust in yourself
“It was never meant to be more than one…” That was the thought I had when I first started in the fish and chip trade in 1980. At school back in Huddersfield, my only dream was to have my name plastered across the streets on signs and in lights but,…
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15 JuneBusiness
Hospitality sector missing out on £6.75bn by not adapting to modern life
The hospitality sector is missing out on £6.75bn by not responding to growing demand from the ‘gig economy’ consumer to operate outside of ‘usual hours’, a study from Barclays has shown. Only a third of British workers (37%) work a typical nine to five day, meaning leisure time has shifted.…
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14 JuneAdvice
How can you ‘cater’ for the health and wellbeing of your staff
The catering sector is synonymous with long and unsociable hours. How can employers ensure the health and wellbeing of their teams are catered for? Earlier this year Unite, the country’s biggest union, conducted a survey of professional chefs in London, and the impact upon them of their working conditions. Almost…
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6 JuneCatering Companies
Hallgarth Manor Hotel appoints new chef
Hallgarth Manor Hotel has appointed Thomas Knott as its new consulting and executive chef. The new appointment comes following the refurbishment of the hotel which saw extensive modernisation of the kitchen and dining facilities as well as a stylish new bridal suite converted from a former meeting room. Knott brings…
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1 JuneBusiness
UKHospitality calls for fairness and transparency for employers and employees
Trade association UKHospitality has called on the government to ensure that employment in the UK is “fair, transparent and flexible for both employers and employees”. Responding to a series of consultations in the wake of the Taylor Review into modern working, UKHospitality has made a series of recommendations to provide…
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May- 2018 -30 MayRestaurants
York’s El Piano becomes world’s first restaurant to be certified palm oil free
The El Piano restaurant in York has become the first restaurant in the world to be certified as palm oil free following the approval of the Palm Oil Free Certification Accreditation Programme (POFCAP). The international body has been approved by the Intellectual Property Office (IPO UK) to officially certify UK…
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18 MayOpinion
Embracing the disruption – the rise of delivery
The rise of delivery is shaking up the restaurant industry. Working closely with key operators in the sector, to understand their response to shifting consumer behaviour and advances in technology, Pragma has weighed up the operational challenges of delivery, and considered what the future holds. Market Dynamics With operators facing…
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17 MayAdvice
What lies beneath: The legalities of waste disposal in catering
Bars, restaurants, pubs and leisure venues serving food will no doubt be aware of their duty to dispose of food waste correctly and responsibly. This is nothing new, but the extent of the damage caused when people do not follow best practice has hit a peak in recent times. So…
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14 MayBusiness
Miller Harris and M Restaurants to launch on-demand perfume
Perfumer Miller Harris and M Restaurants have announced a partnership with Odore, a vending and sampling platform, to bring on-demand fine fragrances to customers. Launched in September 2017, Odore’s platform operates as a vending machine and consumer insights data marketplace. The platform works by giving consumers complimentary samples of their…
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