Britain's pub and restaurant groups have reported better Christmas and New Year trading than a year ago - though not by much. Collective like-for-like sales for the six weeks up to January 6 were up 2.1% on the same period 12 months ago, according to latest data from the Coffer Peach Business Tracker, the industry's sales barometer. Total sales for the festive period, which … [Read more...]
Restaurants produce half a kilo of waste per diner
Restaurants waste almost five times more food than the average UK household, according to the Sustainable Restaurant Association (SRA), which has called on the industry to act now. Hundreds of restaurants have taken steps to reduce food waste, but the SRA says that an industry average of almost half a kilo per diner is unacceptable. SRA research shows that the average … [Read more...]
EAT lands top man from Costa as new Chief Executive
EAT. the fast-growing fresh food, soup and coffee company, has announced the appointment of Adrian Johnson as the new Chief Executive of the business. Adrian joins EAT. from Costa Coffee, the Whitbread subsidiary, where he was most recently Managing Director of Costa Retail overseeing a trebling of store numbers and driving consistent like-for-like growth. This appointment … [Read more...]
Restaurants and diners must help to reduce food waste
The Sustainable Restaurant Association (SRA) has responded to the report published on 10 january 2013 by the Institution of Mechanical Engineers – Global Food Waste Not, Want Not – and is calling on restaurants to play their part in reducing the shocking amount of food waste they throw away every year. UK restaurants throw away 21 tonnes of food every year The report … [Read more...]
Printers Help keep Regular Menu Changes “on the Menu”
Modern restaurant and hotels have to make constant menu changes to keep pace with the changing tastes of diners. The same applies to catering firms, who have to make constant tweaks with what they offer in order to stay on target price wise and to keep up with customer demand. Gone are the days when menus could be changed seasonally or even in some cases … [Read more...]