Analyst corner: Irvine-Fortescue on Greene King

10 Feb 2017

Mark Irvine-Fortescue, analyst at Panmure Gordon, looks at this morning’s Q3 trading update from Greene King

Jason Cotta

Costa confirms price rises

03 Feb 2017

Whitbread has confirmed price rises in its Costa estate.

Panmure – TRG: Kitchen-sinking or sinking kitchens?

31 Jan 2017

Leading analyst Mark Irvine-Fortescue at Panmure Gordon has said additional pressure is being placed on the ‘transformation programme’ at TRG

Panmure: Expect estate rationalisation at TRG to feature highly

26 Jan 2017

Analyst Mark Irvine-Fortescue at Panmure expects estate rationalisation to feature highly for TRG over the coming year

French: Remain confident TRG has skillset to take stabilise

25 Jan 2017

Leading analyst Simon French at Cenkos remains confident that TRG has the skillset to make the necessary remedial action to stabilise profitability

Analyst corner: Starbucks set to outgrow McDonald’s

06 Jan 2017

Nomura’s Mark Kalinowski has predicted that Starbucks will overtake McDonald’s as the sector’s most valuable company globally.

Stonegate

​French: Stonegate could play key role in sector consolidation

06 Jan 2017

Leading analyst Simon French says Stonegate could play a key role in the consolidation of the UK’s pub sector

French: Initial feedback suggests robust Xmas trading period

03 Jan 2017

Simon French at Cenkos has said that initial feedback from pub and restaurant operators suggests a robust Xmas trading period

Analyst corner: Brumby on overexpansion

23 Nov 2016

Leading analyst Mark Brumby at Langton Capital looks at how “cheap cash & crowd-funding have ‘supply-pushed’ capacity”

Analysts corner: Brumby on Punch

28 Oct 2016

Jack Brumby, of Langton Capital, gives his view on why the market has consistently mispriced Punch. He explains that the UK’s second biggest pub operator has made great strides operationally, strategically and financially, which have yet to be fully recognised.

Nuno Mendes

Safety in numbers?

04 Mar 2016 | By Carina Simon

Crowdfunding has become a popular way for cash-strapped chefs to launch their own restaurants. But is it the source of easy money many people think it is?

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