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Home
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Restaurants
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From grab-and-go to dwell and design: how the old café model is running out of steam
Cooplands Bakery sold back to local investors
Finance
TRG grows revenue as core brands outperform market
Margin improves but losses widen as Pasta Evangelists opens more sites
Pub sales offset brewing decline at Shepherd Neame
Greggs posts 6.1% Q3 sales growth
Opinion
Deeper risks in the food system
Byron: What’s next for the embattled burger brand?
How hospitality should prepare for business rates changes in the November Budget
Inflation and inventing new rules on margin
Analysis & Insight
Young people planning to reduce festive drinking
Restaurant customers willing to pay more for quality ingredients
QSR: The brands to beat in 2026
Restaurant sector on course for modest growth over the next three years
Interviews
Poolhouse: ‘Pitching to investors was easy – they could see the potential’
Nightcap: ‘Tastes change – people want to see something new’
Caravan: ‘Our ‘All Welcome’ approach was in place from day one’
BOX Piccadilly is an ‘Everest’ moment for Arc Inspirations
Innovation
Can McDonald’s successfully pull off an international flavour heist?
Party dining: ‘Customers are looking for something new and original’
A breakfast banquet before Christmas
Azzurri Group’s Steve Holmes: ‘We can change prices five times a day if we want to’
People
Kate Nicholls promoted to chair of UKHospitality
Boardwalk increases cohort to 22, reveals full line-up of mentees
Pub People appoints Julie Centracchio as CFO
Amber Taverns appoints Mark Brooke as CEO
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The MCA Hospitality Awards
Pub Conference
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Hostech
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Food to Go Conference 2026
MCA Hospitality Awards 2026
How pub operators are adapting in a tough trading climate
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Pubs, Bars & Clubs
Greene King makes £70m Loch Fyne approach
By
M&C Report team
2007-07-16T09:35:00
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