M&B chief executive Alistair Darby has hinted that the company is working on a new format within its existing brand portfolio that will feature a pizza offer
TGI Friday’s has been named the UK’s Best Big Company to Work For by the Sunday Times.
Spur Steak & Grill is to trial a new smaller format in the UK, to combat falling revenue, which was impacted by “high levels of competition”
Laine Pub Co has completed the conversion of former nightclub Life on Brighton seafront, which is due to re-open mid-March as the Tempest Inn following an investment in excess of half a million pounds
Friska, the Bristol-based healthy fast food concept, believes there is potential to grow to up to 50 sites across the UK over the next 10 years
Mas Q Menos, the Spanish tapas restaurant group, is opening its third London restaurant at 70 Mark Lane opposite Fenchurch Street Station at the beginning of April, M&C Report has learnt
M&C Report takes five minutes to talk to Oakman Inns chief executive Peter Borg-Neal about his views on Ed Balls, the concept of Oakmanology and what makes him shed a tear.
Mitchells & Butlers (M&B) will open its second site under its Miller & Carter steakhouse brand in Scotland, in Glasgow, this September
Suffolk-based brewer and pub operator Adnams has appointed Guy Heald as non-executive director.
When an unbranded pub-restaurant was at the centre of a food-poisoning outbreak in which 30 customers were taken ill, and one sadly died, the words “there but” and “for the grace of God” would have been front of mind for many pub and restaurant group CEOs, says Mark Stretton.
Fuller’s may be defined by its beers, but it is its food that is increasingly attracting customers to its pubs and spurring the company to set the pace for change in an industry that is currently shaking off the shackles of financial stagnation
Eating out is a real social experience. It’s about being with people, whether they are family, friends or colleagues - you visit a restaurant or pub to be with people you actually want or need to spend time with. The best experience delivers so much more than food. Hopefully, the food is the highpoint of the experience
Rotisseries are the future of the pub sector, according to Michelin-starred chef Tom Kerridge; while leading analyst Simon French suggests larger pub companies could emerge fuelled by the market rent-only option (MRO)
Simon Cope, global marketing and property director at Wagamama, talks to Mark Wingett about how the group has looked back to the brand’s conception to launch its evolved format and again made “the kitchen the hero”
Why I read M&C Report
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Simon Wilkinson, CEO, La Tasca