Innovation
We cover the ideas, technologies, and operational changes driving innovation across the UK foodservice sector. From kitchen automation and AI-driven ordering to new menu formats, digital loyalty schemes, sustainable packaging, and service model evolution, this brings together the developments transforming how restaurants, pubs, bars, cafés, and catering firms do business. Whether you’re looking to boost efficiency, improve guest experience, or stay competitive, we report on practical innovations with real-world application, curated for chefs, operators, F&B executives, and hospitality leaders shaping the future of service.
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May- 2018 -21 MayApps & Technology
Deliveroo announces £5m ‘innovation fund’ to support UK restaurants
Deliveroo has announced it will invest £5m in UK restaurants to bring in new menus and measures that will be more compatible with the delivery app. The delivery app is also looking into ways to fund more ‘dark kitchens’ that allow chefs and restaurant brands to mass-cook meals for delivery…
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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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16 MayPubs and Bars
Mitchells and Butlers see profits slip amid cold weather and rising costs
Pub group Mitchells and Butlers has reported a profit drop of 5.4% to £141m compared with the same period last year. The company behind Harvester, Toby Carvery and All Bar One said that it was “adversely impacted” by an estimated £8m due to weather as well as disposals made last…
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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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4 MayFeatures
What’s so special about specialty coffee?
Take a walk along your nearest high street and alongside the usual suspects, the ubiquitous major coffee chains, you will almost certainly also find a ‘specialty coffee’ shop. Go back to the turn of the millenium and, outside of London, specialty coffee shops were few and far between. Specialty roasters…
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Apr- 2018 -19 AprilAdvice
How to retain personality as your brand grows
Despite the volatility in the F&B market, casual dining brands are still on the rise. The UK diner has become well accustomed to chain concepts, as operators have effectively ‘cut and pasted’ proven formulas all over the UK. The consumer knows just what to expect on every visit. But how…
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6 AprilAdvice
Getting to grips with the ‘sugar tax’: now is the time to act
With the implementation of the Soft Drinks Industry Levy, now is the time for operators to be prepared, and put new ideas and solutions in place. This is a huge period of change for the industry, but it should be considered as an opportunity for innovation in your soft drink…
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Mar- 2018 -27 MarchFood and Drink
Easter chocolate launches rise by 23%
There has been a 23% rise in Easter chocolate product launches between March 2017 and February 2018. According to Mintel Global New Products Database (GNPD), Brazil accounted for 11% of global Easter chocolate product launches in 2017. Germany is also host to plenty of Easter chocolate innovation, sharing second place…
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26 MarchBeverages
Craft beers fail to impress consumers
Consumers feel bombarded by multiple craft launches and unusual flavours, claims new research. According to GlobalData, alcoholic beverage consumers feel that they are overloaded with choice. The news that more than half (57%) of beer and cider consumers in Asia-Pacific (APAC) find new experiences more exciting than new products also…
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22 MarchFood and Drink
One fifth of European food and drink launches featured a texture descriptor
Texture has risen to become a central feature in food and drink manufacturing with 20% of food and drink launched in Europe in 2017 having a description. New research from Mintel Global New Products Database (GNPD) shows that texture descriptions have increased from 17% the previous year. Europe featured the…
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