Strategy
This section highlights the strategic moves shaping the UK hospitality and foodservice industry. From brand repositioning and pricing models to diversification plans, leadership changes, and multi-site rollout strategies, our coverage provides valuable insight into how restaurant groups, pub chains, caterers, and bar operators are adapting to shifting market conditions. Whether you’re refining your business model, assessing competitor strategies, or making key investment decisions, this archive offers sharp editorial designed to support strategic thinking at every level of the foodservice sector.
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Aug- 2018 -29 AugustBusiness
Yo Sushi defies high street woes with 4% sales increase
Yo Sushi has announced it has seen a 4% rise in like-for-like sales for the year ending 27 November 2017. The group’s EBITDA also saw a 21% rise, while overall sales increased marginally from £88.4m to £89.9m. Yo Sushi Holdings was dissolved in 2017 leading to intercompany debt owed to…
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13 AugustAdvice
Equity funding: Getting your F&B business investor ready
Private equity firms are continuing to invest heavily in the F&B sector as consumer passion for health and wellness helps fuel the drive. With competition high among investors, there’s an increasing appetite for earlier stage F&B businesses; the sector’s shift towards outsourcing has also helped to de-risk F&B business in…
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13 AugustBeverages
Star Pubs & Bars hires Greene King’s Paul Hunter as soft drinks buyer
Star Pubs and Bars has appointed Paul Hunter as its first dedicated soft drinks buyer as the group works to boost its soft drinks category support. To take advantage of the growing popularity of soft drinks, the group is also making Coca-Cola European Partners (CCEP) its official category partner, installing…
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9 AugustFood and Drink
AccorHotels reports ‘success’ with UK urban gardens initiative
AccorHotels has reported successful growth in its sustainable food initiative, with 26 of the group’s UK properties now containing an urban vegetable garden. According to the brand the garden at Novotel London Waterloo produced enough pesticide-free salad last year to supply the green salad bar for 28 days in total,…
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Jul- 2018 -27 JulyBeverages
Diageo sees 22% sales boost thanks to gin trend
Gin has been the most popular category for drinks company Diageo, with its Gordons and Tanqueray brands seeing a sales boost of 22% across Europe. Vodka sales at the firm were down by 2% in its latest financial results to the year ending June 2018, while its Guinness business saw…
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27 JulyBusiness
Chipotle releases financial results, beating analysts’ predictions
Mexican chain Chipotle has announced its figures for the second quarter ending 30 June, with expert’s predictions beaten on sales. Sales at the chain’s restaurants which were open for at least 13 months in the second quarter, saw a rise of 3.3%, a significant improvement on analyst predictions of around…
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24 JulyAdvice
Creating a print direct mail campaign for the hospitality and catering industry
Marketing in a sector like hospitality and catering is essential when competition is so fierce. But, how can you ensure you do this in an effective and efficient manner that doesn’t deplete your budget? This guide to direct mail marketing for entrepreneurs in the hospitality and catering sector is designed…
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17 JulyAdvice
Why now is a good time to start your career in hospitality
With Brexit looming, the hospitality industry is right to feel jittery. According to a KPMG report on labour migration in the hospitality sector, compiled for the British Hospitality Association (BHA), the industry is highly reliant on EU nationals. Between 12.3% and 23.7% of the hospitality sector workforce is made up…
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17 JulyAdvice
How to engage your employees with a digital workplace
The need for frontline workers to be part of a wider organisational community and company culture has been found to be increasingly important. But how do you navigate internal communication and employee engagement challenges when your workforce is separated by location, time, and role? Cristian Grossmann, CEO of Beekeeper, looks…
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Jun- 2018 -29 JuneFeatures
The rise of the delivery-only kitchen
In today’s increasingly competitive restaurant market, delivery presents potential for growth. The lure of increased brand awareness and extended the customer base, while utilising surplus kitchen capacity, logically translates into opportunity to drive sales. As delivery becomes an expected part of the offer, operators need to understand how to effectively bring…
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