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
The new La Tasca at the Barclaycard Arena (previously the NIA Birmingham) will be holding a fund raising event for Team Margot on 16 April.
Community Pubs Minister Kris Hopkins has launched a national day of celebration for all pubs listed as assets of community value.
Tossed is to further strengthen its link up with service station operator Welcome Break, with the opening of two further roadside sites
Government research has shown licensed hospitality businesses in the UK are driving growth and are more optimistic about future prospects than the wider business community.
Shepherd Neame, the Kent-based brewer and pub operator, has recorded managed house like-for-like sales up 6.8% for the 26 weeks to 27 December 2014.
Greggs saw like-for-like sales in its own shops rise 4.5% for the year to 3 January 2015, compared to a 0.8% decline in 2013, and increase 6.3% for the eight weeks to 28 February.
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.
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