Bar Holdings – the company behind the Sports Bar & Grill chain – rejected an acquisition bid from Wetherspoons earlier this month
Mitchells & Butlers (M&B) will open its second site under its Miller & Carter steakhouse brand in Scotland, in Glasgow, this September
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”
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
Suffolk-based brewer and pub operator Adnams has appointed Guy Heald as non-executive director.
Tim Foster, co-founder of Yummy Pub Group, has said the company is repairing a strained relationship with Shepherd Neame and is keen to work with more landlords that want to invest.
Fuller’s has celebrated success for its Cornish Orchards brand in three different awards categories in February.
There are more people working on zero hour contracts in the hospitality sector than any other industry with 53% of companies making use of transitional and seasonal staff working on no guaranteed hour contracts
On the back of this morning’s full-year update, M&C Report talks to The Restaurant Group’s chief executive Danny Briethaupt
When a Harvester 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
"An invaluable source of information for the hospitality industry"
Simon Wilkinson, CEO, La Tasca