Punch Taverns has appointed Duncan Garrood, current president of food at international franchise operator MH Alshaya, as its new chief executive.
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
Wagamama has partnered with MasterCard to launch a new payment app
A new burger and grill concept called Smoky Boys is being launched in Watford in early May as the first restaurant that will be the model for the brand to be rolled out across Surrey, Kent, Sussex and Essex
Australian inspired slow cooked meat concept Pull’d has launched a pitch with crowdfunding site CrowdCube to raise £100k to grow the brand and open five London restaurants in the next five years with plans to expand further after that
Bibigo, the Korean fast food concept, owned by CJ Corp, one of South Korea’s largest food manufacturers, plans to open four more sites in London
Leading analyst Douglas Jack, of Numis, has said he is cutting his price target for JD Wetherspoon as there are still no signs of margins stabilising in the current financial year.
The Levant Restaurants Group, the Tony Kitoys-led company, plans to open three sites this year, under its Lebanese restaurant concept Comptoir Libanais
Shares in Punch Taverns rose 5p (5.73%) to close yesterday at 92.25p on the back of the appointment of the company’s new chief executive
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