Jonathan Neame, chief executive of Kent-based brewer and pub operator Shepherd Neame talks to M&C Report about why the company is in good shape to grow its managed estate, how accommodation has become an increasingly important part of its revenue stream and what effect the pubs code could have on the company’s investment strategy.
Tim Bacon has been singled out by his peers as the stand-out individual in the eating-out and drinking-out market
Pita Pit, the North American-based healthy fast food concept, which launched in the UK last year, has secured a further two sites
The pub sector will reach £24.2bn in value by the end of 2018 – up from £21.8bn this year – during which time 2,180 pubs will close, according to figures from Allegra Foodservice.
Three quarters of disabled people and their families have walked away from a UK business due to poor service
Cote has secured a site in Canterbury, as it further strengthens its openings pipeline for this year
Wirral-based Peerless Brewing Company has made a major investment to double production capacity as the five year old brewery eyes further business growth.
EatDrinkSleep, the coaching inn operator, has said turnover for the start of the year at its Cornish sites underlines the dramatic impact of last year’s winter storms and the resulting disruption to train services across the south west.
Mr Pretzels UK has set its eyes on up to 10 more sites by the end of the year, with ambitions to open up in train stations
More than nine out of 10 Brakspear tenants (92%) would renew their agreement with the company, according to the pub operator’s survey of its tenants.
Comptoir Libanais founder Tony Kitous is on a mission to bring Lebanese food to the high street and believes that the shawarma has what it takes to one day oust the burrito and the burger
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
Why I read M&C Report
"An invaluable source of information for the hospitality industry"
Simon Wilkinson, CEO, La Tasca