The House of Lords has recommended tighter regulation on the consumption of alcohol, including introducing minimum unit pricing, a variable tax rate in line with alcoholic strength and mandatory rules on alcohol labelling.
Leon has strengthened its management team with the appointment of former Wagamama executive Anthony Perring as its first chief financial officer
McDonald’s has said it expects to launch a smartphone app this summer as part of an effort to catch up with competitors on the digital front
Valentina, the Italian delicatessen, restaurant and shop concept, has secured investment to accelerate its opening rate over the next five years, founder Bruno Zoccola told M&C Report
A Government watchdog has launched a review into the impact of online review websites such as TripAdvisor.
The Association of Licensed Multiple Retailer has partnered with Westminster City Council to provide advice on food policy to its members.
The Premier League has commenced legal action against a number of Scottish pubs which have made unauthorised foreign broadcasts of its matches.
Nightclub operator Luminar has signed partnerships with two comedy clubs.
Soba Bar & Kitchen, the Glasgow-based pan-Asian street food-influenced concept, is set to make its debut in England later this month in Leeds
St Austell, the Cornish brewer and pub operator, has produced 100,000 brewers’ barrels – 28.8m pints – of its own brand beers in a single year for the first time.
With final clarity on the market rent only option in the pubs code still to be achieved, Punch Taverns is trialling formats as it looks to become more involved in the running of its c4,000 sites. Mark Wingett takes a look at what is already being achieved via its wet-led community pub concept Mighty Local.
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
Why I read M&C Report
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Simon Wilkinson, CEO, La Tasca