Operating Costs
Focused reporting on the rising pressures and cost variables affecting foodservice businesses across the UK. This section explores key factors such as energy bills, rent, labour, insurance, business rates, and supplier pricing, alongside F&B margin management and cost-control strategies. Built for operators, chefs, and hospitality executives, it delivers insight into navigating inflation, protecting profitability, and adapting business models to withstand ongoing economic volatility.
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Mar- 2021 -3 MarchGovernment
Welsh Gov grants £30m for hospitality, leisure, and tourism
The Welsh Government has announced a £30m support package for hospitality, leisure, and tourism businesses impacted by the ongoing Covid-19 measures. The funding is aimed at businesses employing ten staff or over, recognising the higher level of operating costs that they face. Ken Skates, minister for the economy, transport and…
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Jul- 2020 -10 JulyCoronavirus
Oakman Inns appoints new CEO and chair as sales slide 17%
Oakman Inns has announced a series of board changes including the appointment of Dermot King as chief executive, also revealing that FY sales fell by 17% due to Covid-19. Prior to the impact of the coronavirus pandemic, Oakman revealed it was “trading well” with LFL sales up 4.3% year to…
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Apr- 2020 -16 AprilCoronavirus
Mitchells and Butlers furloughs 99% of staff
Mitchells and Butlers announced it has furloughed 99% of its workforce in light of the ongoing coronavirus pandemic. The announcement came as the leading operator of managed restaurants and pubs, including Harvester, Toby Carvery, All Bar One and Miller and Carter, announced a series of measures to reduce its cost…
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Mar- 2020 -12 MarchComment
Coronavirus: How to mitigate revenue and footfall declines
This week, UK trade body UKHospitality called on the government to support the hospitality industry as it deals with the ongoing and wide-spread threat of the coronavirus. Latest figures released by the trade body state that eating and drinking out has declined by 7%, while forward bookings across hotels, restaurants,…
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Oct- 2019 -1 OctoberAdvice
Understanding restaurant CVAs and closures
As recently reported by Catering Today, the number of restaurant insolvencies has risen by 25% in the past 12 months. This news came within weeks of 23-site restaurant chain Abokado announcing it was entering into a Company Voluntary Arrangement (CVA) and follows a general trend of high-profile closures throughout the…
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Jun- 2019 -14 JuneAdvice
How to minimise energy waste to maximise efficiency in the commercial kitchen
Those in the catering industry should take a sustainably focused view at optimising commercial kitchens in order to reduce the impact on the environment through energy efficient operations. This can be from using equipment that is energy efficient as well as implementing working practices that reduce waste and increase output.…
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May- 2019 -31 MayRestaurants
Deliveroo announce restaurant makeover project
Food delivery company Deliveroo, has launched a restaurant makeover competition, which will see three restaurants receive a £25,000 makeover. The Restaurant Makeover project launched after its research revealed that 88% of Brits find ambience and service just as important as the food. After the shortlist of finalists is selected, it…
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Jan- 2019 -14 JanuaryPubs and Bars
Revolution Bars sees 6.4% revenue increase in latest update
Revolution Bars Group, operator of 79 premium bars trading across the UK under the Revolution and Revolucion de Cuba brands, has seen a 6.4% like-for-like increase in the 26 weeks to 29 December 2018. Total revenue for the period was £78.5m and its like-for-like sales in the four week trading…
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Jun- 2018 -25 JuneCafes and Coffee Shops
UKHospitality ‘wary’ as UK plans listing calories on restaurant menus
Jeremy Hunt has announced that the government is considering forcing restaurants to publish calorie information on their menus. During the announcement Hunt said that the government would consider exemplifying smaller businesses from the changes, however he said “all the big chains that we go to, they must give people that…
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