Tragus is set to enter a new era under the name the Casual Dining Group (CDG), which will see it open 70 restaurants over the next few years
Square Pie, the gourmet pie shop chain, has appointed former Welcome Break commercial director Nabil Subuh as its new chief executive.
Wetherspoon has been named as one of the Top Employers United Kingdom 2015.
Ca’puccino, the Italian coffee concept, is opening its sixth UK site on London’s Tottenham Court Road on 12 March as part of the company’s 2015 expansion plans
Butcombe Brewery has appointed Stuart Howe as director of brewing – the first appointment since Liberation Group acquired the company at the end of last year
Taiwanese tea brand T4 is opening its first UK tea store in London’s Westfield Stratford City in early May as part of the group’s ambition to grow its UK presence
Vital Ingredient, the London-based tossed salad-to-go concept, has appointed John Moulton as its new finance director
Stephen Hogan has joined Scottish brewer and pub operator BrewDog to head up the search for new sites, M&C Report can reveal.
Mayuri Vachhani, formerly of Ed’s Easy Diner, has joined Corrett Restaurants, operator of the Big Easy brand, as its new finance director
The results of Allegra Foodservice’s Top of Mind survey of senior industry executives has revealed the key challenges for the eating and drinking out sector in 2015, from ensuring breakfast opportunities are maximised to meeting the increasing demands of customers. Simon Stenning, executive director of Allegra Foodservice, reveals some of the key findings from the research.
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)
Why I read M&C Report
"An invaluable source of information for the hospitality industry"
Simon Wilkinson, CEO, La Tasca