All news articles – Page 280
-
NewsInflation fears hit business confidence
Record-high inflation expectations have dealt a blow to business confidence, the latest Accenture/HIS Markit UK Business Outlook has revealed.
-
NewsNightcap ‘really pleased’ with post lockdown performance
Nightcap has seen record trading in recent weeks, with the bar group looking to accelerate its pipeline despite deepening pre-tax losses.
-
NewsUptick in companies paying ‘real’ living wage
More than half of the companies in the FTSE 100 have now committed to pay the rate – which has just increased to £11.05 per hour in London and £9.90 in the rest of the UK.
-
NewsBars were standout sales performers in October
Bar groups saw sales up 13% on 2019 levels last month as the recovery of the late-night sector continued, according to the latest Coffer CGA Business Tracker.
-
NewsWaiting staff accuse restaurants of cutting their tips to pay chefs
Restaurant owners in the UK are being accused by waiting staff of unfairly distributing tips to boost the salaries of chefs and managers as the industry battles severe shortages of skilled labour.
-
NewsClaridge’s chef Daniel Humm to leave role over his demand for ‘fully plant-based menu’
The five-star London hotel says Daniel Humm’s desire to ditch meat from the menu of its restaurant Davies and Brook “is not the path we wish to follow at the moment”
-
News‘You can’t run a team on empty’: how the restaurant staff meal is changing
Naturally, you would assume chefs eat well at work. These are food lovers surrounded by great produce doing long hours at weird times. Surely rustling up tasty staff meals is an established perk of the job? And in that assumption you would be wrong.
-
NewsAdvisors appointed for Burger King UK float
Burger King UK’s backer Bridgepoint has appointed Bank of America and Investec to advise on the floatation of the fast-food giant, during the first half of 2022
-
NewsSales lower due to staff shortages and higher costs
Sales across hospitality remain 10% below 2019 figures despite an increase in customer spending.
-
NewsPizza Pilgrims to open ‘green’ restaurant in Selfridges
It will be the pizza chain’s ‘first major step’ towards a more sustainable restaurant concept.
-
NewsPedalling for pubs: fundraising for Cycle Jordan reaches £100,000
The Pedalling for Pubs cycle ride is aiming to raise £140,000 for two industry charities by cycling 350km across Jordan in 2022.
-
NewsM&B expands Uber Eats partnership
Toby Carvery, Miller & Carter, Harvester and Browns will be available for home delivery on the app
-
NewsDigitalisation of delivery creates 'lack of loyalty and profitability’
Aggregators and convenience remain key drivers of delivery growth but there are challenges around loyalty and profitability
-
NewsTim Martin: Wetherspoon still a broad church
The Wetherspoon chairman has shrugged off a disappointing trading update, telling MCA he hopes the legacy of the pandemic will be “temporary, not permanent”
-
NewsYoung’s: ‘Well positioned for long-term growth’
Pub operator Young’s has reported ‘strong trading’ as a result of last year’s capex programme and consumer demand.
-
NewsCaprice Holdings plans second Manchester opening
Richard Caring’s Caprice Holdings will open its second restaurant in Manchester, a Sexy Fish restaurant in a former Armani store.
-
NewsWendy’s ’extremely excited about the response to UK expansion’
Wendy’s has reported “extremely strong sales” across its UK estate and is aiming for ten restaurants by the end of 2021
-
NewsShaftesbury commits to net zero by 2030
West End property landlord Shaftesbury has committed to becoming a net zero carbon business by 2030 and will be carbon neutral for its own corporate emissions by 2025.
-
NewsFranchising on the cards for Marugame
Japanese udon noodle concept Marugame Udon is hopeful of signing its first franchise partners next year, as the brand looks to build its pipeline in the UK
-
NewsA good wage is great, but great culture is better
While a fair wage is important, a great culture and development opportunities are more important when it comes to retaining and recruiting staff, MCA’s Restaurant Conference heard.