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.

Jul- 2018 -

23 July

Government

Deliveroo urges government to back self-employed people

Deliveroo has called for the creation of a new Charter which would allow ‘gig economy’ companies to provide benefits to riders without compromising their self-employment status. This is in response to the government’s consultation on the issue of employment status, which ran from 7 February to 1 June 2018 and…
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20 July

Food and Drink

Frozen food sector warned against listeria outbreak

UK retailers and suppliers have been advised to protect their businesses as a dozen more frozen food products feel the impact of recent listeria outbreak. A European-wide warning issued by the Food Standards Authority (FSA) has already resulted in a major recall of big-name supermarkets selling frozen food, meaning products…
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18 July

Apps & Technology

Artificial hamburgers to hit restaurants by 2021

A Dutch company that has created a lab-produced hamburger, Mosa Meat, has received £6.7m to bring its creation to restaurants from 2021. The majority of the company’s investment fund was from German company M Ventures and Bell Food Group. Mosa Meat said the German company were frontrunners in the production…
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16 July

Awards & Events

World-class chefs to cook for Scotland’s fine dining festival

Seven of UK’s best-known chefs will cook at The Chester Hotel in Aberdeen for Signature, Scotland’s fine dining festival. The 12-day celebration of gastronomy will be held from November 4 to 16 with an afternoon tea from patissier-chocolatier William Curley and tasting menus from Mark Greenaway, Glynn Purnell, Atul Kochhar,…
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11 July

Beverages

Star Pubs and Bars launches rotational craft beer scheme

Star Pubs and Bars has introduced a rotational craft beer scheme to broaden the selection of craft-focused pubs and to introduce regularly changing guest craft beers. The scheme, introduced in partnership with the Society of Independent Brewers (SIBA), allows a selection of 10 draught craft beers from several third party…
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10 July

Features

The demand of non-alcoholic beer and how it’s set to change in 2018

We are entering an age of moderation. Last year, Britain knocked back a record 18.2 million litres of non-alcoholic beer, while the extra strong beer industry lost £8.9m. The stigma that it’s just for pregnant women, those taking antibiotics and distant relatives at Christmas who need to drive home, is…
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5 July

Advice

Simple additions to refresh menus and satisfy the vegetarian market

As the number of vegetarians continues to rise, with 1.14 million Brits following a meat-free diet, so does demand for a varied offering on menus across the country, making it more important than ever for operators to stand out from the crowd. Beacon, purchasing company, offers advice for vegetarian and…
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5 July

Advice

Don’t lose your head; surviving supply shortages

It’s not often that brands are faced with supply shortages, but this summer is already a one-off. Hot weather and the build-up to the World Cup lifted demand for food and beer just as carbon dioxide gas ran into short supply, providing a perfect storm for pubs and food retailers.…
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3 July

Business

Restaurant CVAs rise by 143% over six months

New research has found the number of restaurants entering a company voluntary agreement (CVA) has increased by 143% over the last six months compared with the previous period. Data analysed by law firm Linklaters shows that there were 12 CVAs in the first quarter of this year. This compares to…
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3 July

Features

Avoiding the same old mistakes

The catering world is a turbulent one to say the least. Consumers are changing the way they eat, restaurants are constantly having to evolve to meet the needs of their customers, and app-based giants are slowly but surely taking over the high street as we know it. And we’re not…
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