Recession
Essential coverage on how economic downturns and financial pressures are affecting foodservice and hospitality businesses across the UK. This section explores rising costs, shifting consumer behaviour, staff retention challenges, and the operational strategies that restaurants, pubs, bars, and caterers are adopting to protect margins, manage demand, and maintain resilience. From pricing decisions and menu engineering to supplier negotiations and business model adaptation, the insights here support leaders navigating uncertainty in a volatile market.
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Jun- 2018 -7 JunePubs and Bars
Mardi Gras pub in doubt as annual rent doubles
JD Wetherspoon’s Mardi Gras pub in Trafford Centre in Manchester faces an uncertain future as a rent review has shown an annual increase of almost 100%. F&B chains that took sites at inflated rents led to the increase, said Tim Martin, JD Wetherspoon’s chairman and founder. His firm had initially…
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May- 2018 -15 MayRestaurants
Number of restaurants in England up 13% since the recession
The number of restaurants in England has increased by 13% since the recession – from 22,230 in 2009 to 25,070 in 2018, says peer-to-peer lending platform, Lendy. Lendy says the sharp rise highlights just how intense competition in the UK restaurant market has become, as recent years have seen rapid…
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Mar- 2018 -22 MarchTrade Associations
UKHospitality warns of unemployment increase
UKHospitality, new hospitality trade body merger between the Association of Licensed Multiple Retailers (ALMR) and the British Hospitality Association (BHA), has warned the government that it must act to lower costs for businesses or risk further joblessness and loss of vital hospitality businesses. The warning follows data from the Office…
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