Sustainability

‘It’s everyone’s responsibility’: are 50% plant-based menus the future for restaurants?

This year is the 10th anniversary of Veganuary, I’m curious to know your opinion on it. How has the trend…

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Five AI predictions for the industry in 2024

This time last year, I said that the adoption of AI would accelerate massively in the hospitality sector. Look where…

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Carters unveils pop-up at Birmingham member’s club

The Michelin-starred restaurateurs, Brad and Holly Carter, are relocating Carters to Birmingham’s city centre from 2 February to 31 May…

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Five Guys UK joins Zero Carbon Forum

Five Guys UK is among ten new members to join Zero Carbon Forum, where it will sit alongside more than…

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SSP Group revenues hit £3bn in FY23

SSP Group revenues rose 38% to £3bn for the full year ended 30 September, as EBITDA doubled to £280m compared…

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Today’s news in brief – 05/12/23

Marston’s swung to a £30.7m loss despite revenues rising 9.1% to £872.3m, due to interest rate hikes and property valuations.…

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Relais & Châteaux chefs pledge to stop serving eel

Relais and Châteaux’s World Culinary Council have voted to immediately remove eel from its own menus, as the fish is…

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Today’s news in brief – 04/12/23

The week ending 25 November saw a 5% decline in drinks sales year-on-year, compared to last year’s World Cup period.…

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Greene King launches estate-wide energy-saving initiative

Greene King has launched an initiative to install energy-saving technology in 600 managed pubs by the end of 2023, with…

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Michelin-trained chef opens new Bow Lane restaurant

Michelin-trained chef Edward Boarland along with business partner Dee Reid have launched a new concept restaurant, wine bar and florist…

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