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By M&C Report team2011-06-06T10:27:00+01:00
With the hospitality sector gearing up for reopening after a long, hard winter, the last thing it needs is scores of guests not showing up for bookings. While some operators have put in place additional measures to confirm tables, the big unknown is whether people’s desire to escape their houses for a drink or a meal outside is strong enough to counter the discouraging effects of any less than clement weather.
The furlough scheme is a benefit for employees, rather than businesses, and must be understood as such, MCA’s The Conversation has heard.
Sector leaders have criticised the Government for once again “penalising hospitality” with its reopening strategy, forcing pubs and restaurants to wait a further three months before they can operate inside. The proposed reopening timeline has been branded “too little too late,” and “worse than the worst-case scenario” by operators from all corners of the sector, who have warned that without significant support in next week’s Budget, there will be a “devastating” fallout for businesses.
Former Eat director Aunaud Kaziewicz is launching a new concept which he is pitching as the Cote Brasserie of QSR.
Trispan-backed Rosa’s Thai has said it expects to open five to six new sites each year, while also pursuing opportunities to operate delivery-only cloud kitchens as it continues with its expansion plans.
The basic blueprint for Fridays’ expansion has got to change, chief executive Robert Cook told listeners to MCA’s The Conversation this week.
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