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Experienced strategic leader within the retail, leisure and hospitality sectors. Leading…
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The critically acclaimed chef on shaping the venue into a standout Italian dining destination
The critically acclaimed chef on shaping the venue into a standout Italian dining destination
Liked by Joe Teixeira
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🥢❤️🥢Another opportunity to LEAD THE WAY… Where our Chopstix Group Support Centre colleagues supported in fund raising with our Mencap friends. In…
🥢❤️🥢Another opportunity to LEAD THE WAY… Where our Chopstix Group Support Centre colleagues supported in fund raising with our Mencap friends. In…
Liked by Joe Teixeira
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Tom Fender
An excellent panel debate last night at the annual Arena the hospitality networking association #savoy lecture - expertly chaired by Simon Stenning - involving Pano Christou (CEO of Pret) Kate Nicholls OBE (CEO of UK Hospitality), James Brown (CEO of Brew Dog) and Dame Karen Jones (more NED’s and chairs than I can shake a stick at). I’m sure a summary is on the way but one key statement stood out: ‘If people don’t learn to use data effectively, they aren’t going to get very far in hospitality’: Dame Karen Jones. TWC Group was honoured to sponsor and host the round-table discussion ahead of the lecture last night. (Again - summary to follow). But the general consensus from the senior executives who attended the debate scored the foodservice wholesale sector only about 3/10 for data utilisation in the sector. Without wanting to be too dramatic, the group concluded the sector must become (more) data led, quickly - with some dire consequences if not heeded. Hint - just look at how the retail multiples not only use their vast war chests of data to pinpoint new opportunities, but how they give almost any supplier access to their data to empower the supplier to increase their brand sales/brands' category sales. Greater collaboration is one of the most common desires I hear at industry conferences. Maybe let's start with data collaboration? Our sincere thanks to Lorraine Wood Steve Norris and everyone involved in making last night (and yesterday afternoon) such a tremendous success.
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Tom Fender
I have attended lots of hospitality industry events in recent months (Arena the hospitality networking association, Simon Stenning, Chris Sheppardson, Entrepreneur's Partnership, Caterforce Ltd conference) and there is a consistent message of needing to work hard in 2025 to find growth opportunities. But what if many of the growth opportunities are sat right in front of our eyes (or counters, tables, bars)? I dine out a lot and for months I've sat 'in premise' thinking 'if a member of staff was to ask me if I wanted another glass of wine, or something to go with my coffee, or have a mini starter of olives/bread & oil to nibble on while reading the menus' I'd probably have said 'yes'. This got me and Mark Bentley talking last week - am I expecting too much, or do others feel the same as me? So we at TWC Group polled the nation last week and spoke to 752 UK adult consumers (natrep) to find out whether they experience the same when dining out - ie they end up spending less than they were going to, willing to or intending to, not because the outlet was cheaper than expected, but because the service was too slow or for other operational reasons. The answer? Almost 35% of consumers who dine out (which is 87% of the UK population, by the way) say they have spent less than intended on some of their recent meals out. This post is not aimed to be critical - it is aimed to trigger debate about 'customer spend optimisation per visit' (CSOV). We should recognise and applaud those outlets which really succeed in delivering the highest CSOV - those operators which enable customers to spend what they were going to spend (and some). The photo is of a TWC Christmas lunch last week at The Humble Grape (Fleet St). The team working that day were terrific - always enquiring whether we needed or wanted anything else. Talking to my good friend (and ex colleague) Blake Chapman on Monday, he highlighted a local pub to him which appears to have someone working there whose primary role is to walk around each table and ask guests if they'd like another drink/snack/coffee etc. Hope this post provides food for thought.....we will be launching a full research insights programme for 2025 in January. Contact us for more information as we attempt to report 'the what and the why' (what happened and why it happened). #research #insight #wholesale #foodservice Tanya Pepin Richard Barr Sarah Coleman Jayne Webb Kelly Pye Elaine Baker Olly Brown PS Andy Dixon and I met yesterday to scope out a review of the foodservice sector 2024/25 (we'll share it with you in the New Year).
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CLH News
Hospitality Leaders Stay Cautious But Relief On Inflation Raises Hopes On Sales And Margins Britain’s hospitality leaders are cautious about the future as pressure on the cost of doing business continues, CGA by NIQ’s latest Business Confidence Survey reveals. The exclusive poll indicates just under half (49%) of leaders feel confident about prospects for their business over the next 12 months. This is down by 4 percentage points from May’s figure of 53%, and a third consecutive quarter-on-quarter drop. Meanwhile 36% of leaders feel optimistic about prospects for hospitality in general over the next year—a quarter-on-quarter rise of 2 percentage points but 9 percentage points behind the level of August 2023. Hospitality’s confidence has been sapped by several years of high inflation, and challenges in several key areas continue—especially labour, where nearly three in five (58%) leaders have experienced significant increases in wage costs in the last 12 months. Three quarters (75%) have seen at least some increases in food costs. These pressures, alongside a drop in footfall as some consumers reduce their visits to pubs, bars and restaurants, have led a third (33%) of leaders to reduce trading hours in their estates. While confidence remains guarded, there are signs that optimism may start to build as inflation eases in some costs. Half (50%) of leaders have seen a reduction in their energy bills over the last 12 months, and more than half (56%) have not seen any further increase in renting costs. Only 9% think their business is at risk of failure in the next year, while the number trading at a loss has dropped by 5 percentage points year-on-year, to 9%. Separate research from CGA by NIQ has meanwhile shown solid year-on-year growth in sales for managed hospitality groups, and a modest increase in outlet numbers. The Business Confidence Survey also highlights the need for support for the hospitality industry from the new government—especially on tax. Asked about policy changes to help growth, nearly nine in ten (88%) respondents said reform of business rates was a top-three priority, with a targeted reduction in VAT (67%) and more sustainable increases in the National Living Wage (52%) among other top concerns. The survey confirms widespread support for two of Labour’s manifesto pledges—to revamp the rates system and replace the apprenticeship levy with a broader growth and skills levy. “Karl Chessell, CGA by NIQ’s director – hospitality operators and food, EMEA, said: After more than four years of disruption from COVID and inflation, hospitality’s leaders are understandably circumspect about the future. With pay and food costs still rising and many consumers still feeling the pinch on spending, it’s not surprising that there has been no post-election bounce in optimism. However, long-overdue respite in energy and rents will have loosened the squeeze on operators’ margins, and we can be optimistic that an easing of consumers’ costs will …
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The Staff Canteen
“The Staff Canteen’s restaurant industry knowledge, and relationships with the great and the good of British catering, is second to none, and you can rely on them to deliver fantastic content that chefs want to watch. With our client British Lion Eggs (BLE) The Staff Canteen activity has always exceeded the agreed KPI’s year on year” - Phil Slaney, Account Director at Nexus Communications Group. The Staff Canteen has been working with Nexus PR in partnership with British Lion eggs and egg products for 5 years, each year going above and beyond in our campaign results that we sold to them. Year on year we surpass our previous successes, improving our B2B relationship and extending the lifespan of our loyalty. In 2023, we created a social media package for a campaign consisting of 4 recipe videos and 4 videos of chefs discussing the benefits of using British Lion eggs. Our target: 550K video views Our result: 779.5K video views We delivered a result that was 41% HIGHER than client expectations. How do we consistently improve? We adapt to the ever-changing environment of social media, listening to our audience about what content they consume, what content they seek, what content they want to create and if we can assist them in delivering. Improvements we are making for British Lion eggs 2024 campaign: 🎥 All videos are being filmed at 4K or higher using some of the best filming equipment in the industry. 📲 All videos are filmed and edited to be specific to each social media platform’s aspect ratio (e.g. 9:16 for reels, 16:19 for standard YouTube videos). 🥚 We are making sure that the British Lion egg is a key element of the recipe, and the use differs from previous videos, showing the versatility of the product. 📈 We consistently update and expand our databases and audience segments. Why should you company work with The Staff Canteen? We deliver incredible results at a reasonable cost and create content ourselves; this includes: 🍽 The sourcing of the chefs/locations/restaurants/etc. 🗓 The organizing of schedules pre and post production. 🚉 Travel arrangements and costs where necessary. 🗒 We adapt to your requirements, guidelines and needs. 🧑🍳 We have access to some of the biggest, well-known and inspirational chefs, restaurants and other hospitality professionals in the UK (over 100,000 site members and over 500,000 social media followers). 🎉 We remain the number one platform for chefs 🎉 If you would like to get involved with The Staff Canteen and have us create content for you, email [email protected]
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Normative.io
How can a major hospitality group understand and report on its carbon footprint? 🍽️ The Restaurant Group (TRG) - a UK hospitality giant with approximately 300 sites, including the popular Wagamama chain, a network of pubs, and a variety of concessions in airports and train stations - embarked on a groundbreaking sustainability journey. By leveraging Normative's carbon accounting platform, TRG gained unprecedented insights into its emissions. Our platform enabled TRG to pinpoint their top 100 emission-heavy suppliers and prioritize impactful sustainability initiatives. From modifying menus to engaging its suppliers in, TRG is on a robust sustainability path. Read more about TRG's inspiring transformation and commitment: https://lnkd.in/dsSQQN4k #Sustainability #CarbonReduction #NetZero #HospitalityInnovation
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Stelios Theocharous
🍽️💸 The UK hospitality industry could be facing a staggering £914 million hike in business rates this April. What does this mean for restaurants, pubs, and local businesses? Explore the potential impact and what’s at stake ➡️ https://lnkd.in/eEVJ-NwG #HospitalityIndustry #BusinessRates #RestaurantBusiness #UKEconomy #SmallBusiness
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C-BURN MUSIC
It’s fantastic to see Simon Dodd, CEO of Young's Pubs, featured in The Times discussing the enduring importance of pubs during the festive season. With a 30% increase in Christmas bookings, it’s clear the tradition of gathering at the local is alive and well. But behind the festive celebrations, the hospitality industry is navigating significant challenges. From rising operational costs to tax increases in the recent budget, pubs are being squeezed tighter than ever. As Simon noted, it’s a balancing act of finding efficiencies and evolving the customer experience without passing the full burden onto patrons. For many, pubs aren’t just businesses; they’re community anchors, especially in challenging times. But the sector is at risk if government policies don’t reflect its value. Securing long-term sustainability is going to require a collaborative effort: operators innovating on the ground, customers showing support, and policymakers recognising the vital role hospitality plays in our communities. A huge congratulations to Simon and the entire team at Young’s for setting the bar high. Here’s to the resilience of pubs and the incredible teams that keep them thriving, and cheers to a successful festive season and an even brighter 2025! #Hospitality #Pubs #Christmas2024 #SupportLocal #BusinessLeadership
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Paul Watson
Over the past few weeks week, articles have highlighted several challenges that are continuing to impact the UK hospitality sector: 1. **Business Rates Concerns**: The potential end of business rates relief in March 2025 is looming, with UKHospitality warning that the sector could face an additional £928 million in costs. This could result in many businesses being forced to close or shelve investment plans. Industry leaders are calling for reforms to avoid this "tax bombshell" (https://lnkd.in/eAB5uK_R). 2. **Growth Amid Challenges**: August saw modest growth of 1.3% in year-on-year sales for hospitality groups, with managed pubs outperforming restaurants and bars. However, this growth remains below inflation, signaling ongoing pressure on businesses due to rising costs and a challenging economic climate (https://lnkd.in/eT5fytB2). 3. **Pub Closures**: The rate of pub closures remains a concern, with over 50 pubs shutting each month in the first half of 2024. The industry is calling for government reforms, particularly in business rates, to prevent further losses. (https://lnkd.in/eEPv6PmA). 4. **Pressure on Night-Time Economy**: Rising operational costs, energy prices, and reduced consumer spending have hit the night-time economy hard. Industry leaders are advocating for extended relief measures in the upcoming Autumn Budget, fearing that without support, many independent businesses could close by 2025 (https://lnkd.in/ezy4TcY7). The sector is facing a difficult period, and much depends on forthcoming government action, especially in the Autumn Budget. At Sona we are working hard with our Customers to enable them to tackle the headwinds, using their resources to realise more revenue whilst improving #EmployeeSatisfaction to retain their talent and #gainthecompetitiveadvantage Come and speak with us at the upcoming Hospitality Tech Expo where we will be demonstrating why Operators are moving to Sona (getsona.com)
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William Gorol
How confident are you that every member of your F&B team is following food safety checks each and every day? Logit.co.uk's food safety module ensures checks are done in full and on time, protecting your brand and reinforcing best practices. #FoodSafety #Logit #BrandProtection triSaaS
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Grace Harding
The power of love These 2 amazing young men are leaders from our Bromley restaurant in the UK. They are more than colleagues, they are family. Today @NirenBista and @DevonteFalconer visited our seafood supplier Direct Seafoods. A note to all execs out there, L&D people, Restaurant owners.... Giving people meaning and providing them with experiences that are life-enriching will pay off 1000X over. Meaning, context and relationships trumps KPI's, scorecards and controls any day. I am not saying that a business does not need checks and balances - AND it is time to assess where we put our attention and money. Is it more on controls, audits and check lists versus creating meaning, engaging and enriching. It's about shifting the focus, not applying an 'either or' mentality. My colleagues have learnt a great deal about seafood while they have been part of our team, and now so many of their questions are answered, their minds opened up. Ocean Basket is committed to just one protein - the underdog of all proteins. What an incredible opportunity. The founders' dreams of creating opportunities for all who engage with our brand is alive and well. #seafoodrestaurants #seafood #employeeengagement #Londonrestaurants #leadership
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Supermarket News Magazine
The Nero Group, the family-owned and operated premium coffee house business behind Caffè Nero, has announced new partnerships with Waitrose & Partners and John Lewis Partnership. Read more: https://lnkd.in/gkMbhKTJ #FMCG #Grocery #Supermarkets #NZSupermarkets #SupermarketsNZ #NZGrocery #GroceryIndustry #GroceryRetail
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CLH News
Hospitality Ready To Invest And Grow, But Rising Costs Remain A Barrier A joint survey by UKHospitality, the British Beer & Pub Association, Hospitality Ulster and the British Institute of Innkeeping showed that pubs and hospitality venues have the appetite to invest in the future of their businesses, despite the wide range of cost pressures they continue to face. The survey revealed the clear desire from businesses to invest, both in development and training of their teams, and in venue refurbishments and improvements, but it also showed the challenges around rising wage bills, food and drink costs and disproportionately high taxation in relation to other sectors. Despite these pressures, 95% of operators are planning to invest in customer service, 92% in staff training, and 71% in venue refurbishments, all up significantly on last quarter. Research from CGA by NIQ revealed venue closures have slowed in recent months and despite the cost-of-living crisis, consumers are prioritising visiting hospitality venues as an “affordable treat” that they “most look forward to”. At a time when people are thinking carefully about spending their money, hospitality remains key to unlocking the growth that is lacking in the UK economy at present. As the UK’s third largest employer, the hospitality sector has the power and agility to act quickly and be part of this much needed growth, but it desperately need confidence that any increased trading will be converted into profit, before they will invest further. When comparing Q1 2024 to Q1 2023: - Despite more than 33% of operators seeing an increase in revenues, 70% of venues have seen a reduction in profit, with nearly 50% of venues operating at a loss or just breaking even. - One-in-four businesses still remain completely exposed, having no cash reserves, with nearly one-in-two having six months or less. - 66% of businesses now have significantly increased wage costs. In a joint statement, the trade bodies said: “Our regular survey of our joint memberships showed the resilience of our sector, as well as an appetite to invest in teams and venues for the future. Consumers choosing to spend their disposable income in pubs, restaurants, hotels, and cafes is no surprise, as we provide a much-needed opportunity for fun, celebration and vital social connection, but in order for our members to survive and thrive, they need to be profitable. “Their profitability has been heavily impacted by high inflation in food and drink, high energy costs, disruption from rail strikes and the impact of increased labour costs, that have had a ripple effect at every level. “The sector is innovative, adaptable and has the potential to provide much needed growth for the economy, creating vital local employment and bolstering local supply chains, all whilst supporting essential social connection in high streets, towns and cities. In order for operators to invest in this potential, however, the sector also needs a fairer, mo…
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Lucy Harper
Ever noticed how a simple switch to fresh, high-quality ingredients can transform a recipe? Whether it's the creaminess of fresh butter in a cake or the vibrant flavour of just-picked berries in a tart, there's something truly magical about using the best nature has to offer. When you start with great ingredients, the end result speaks for itself—no fancy techniques required! Baking isn't just about following recipes; it's about respecting the ingredients and letting them shine. Next time you bake, try swapping out something for a fresher alternative and taste the difference. This is what I do, using high quality ingredients. https://lnkd.in/eXuPERHZ
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CLH News
Hive Pubs Receives Sustainability Champion Status From BII Hive Pubs, the pub franchise concept from Greene King Pub Partners, has received Sustainability Champion status from the British Institute of Innkeeping (BII). Greene King Pub Partner’s first franchise concept, Hive Pubs was launched in 2021 and has grown to 51 pubs in under three years. In order to achieve Sustainability Champion status, pubs and brands need to be able to evidence active commitments to projects within energy reduction, waste reduction and sustainable procurement. As a franchise pub model, all Hive Pubs franchisees benefit from Greene King’s support and expertise to run more sustainable pub businesses. As such, each new Hive Pub when opened has LED Lighting, Timers and Fridge Manager installed as standard to reduce energy usage and carbon emissions. Likewise, all Hive Pubs benefit from being part of Greene King’s wider electricity contract, which balances electricity usage with equivalent amounts generated renewably. This means that when a franchisee gets the keys to their pub, they have a strong foundation for operating their pub in a sustainable way. Franchisees can then build on this foundation with additional support from Greene King Pub Partners by working with their Business Development Manager and the wider Greene King team. To help franchisees identify areas where they can take further action to make their Hive pub business more sustainable, Greene King Pub Partners also provides all Hive Pub franchisees with access to the Zero Carbon Forum’s carbon calculator, which enables them to measure and evaluate their emissions. A Hive Pubs franchise agreement offers licensees a ready-to-trade pub within a proven branded concept for just £5,000 ingoing cost. Franchisees can expect a minimum guaranteed income of £20,000 and they also get a percentage of food and drink sales. On top of this, they get a share of the profits in their pub and can earn a bonus as well. Dan Robinson, Managing Director of Greene King Pub Partners, said: “We’re very pleased to see Hive Pubs receive Sustainability Champion status from the BII. This achievement would not be possible without our exceptional franchisees who play such an important role in the communities they serve. “Our franchise offer is proving very popular with those who want to step up from management to run their own pub business. By helping our franchisees run pubs more sustainably at the heart of their communities, we’re enabling them to run a better pub business.” Steve Alton, Chief Executive of the British Institute of Innkeeping, said: “When we launched our Sustainability Champion Awards in 2023, we wanted to showcase the brilliant ways in which pubs are adapting their businesses to ensure they are sustainable for the future. “Customers and teams in pubs across the UK are placing more and more importance on businesses that care about local communities and the environmental impacts they have, so I am delighted…
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Michael Butler
At the Casual Dining Show, listening to Tom James it’s refreshing to see a restaurant company committed to building strong foundations rather than chasing relentless growth. Bills are reducing administrative burdens for managers, allowing them to focus more on their teams and guests. They’ve implemented a comprehensive training and development programme for managers and team members, blending online and in-person training. Their focus is on retaining and developing staff, supported by the right technology to streamline operations and enhance the guest booking experience. By leveraging data, they’re learning how to reengineer their business, while identifying and delivering what their customers truly want, all with a clear eye on the financials. Sounds good to me.
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Newmark Hotels & Reserves
Women’s Day is a significant time to honour the achievements of female leaders and team members, particularly in the hospitality industry, which has traditionally been male-dominated. Today, we shine the spotlight on Walda Lloyd, General Manager at the iconic Winchester Hotel in Sea Point. We discuss what inspired Walda to join the hospitality industry, cover her career path, and speak to her about the benefits of employing female leaders. Walda also shares tips on how hospitality businesses can help empower and retain more female leaders. Click below to read the full article: https://lnkd.in/dhdeH5sS #WomensDay #FemaleLeaders #HospitalityLeaders
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Jonathan Game MBA
Many memories of eating at Little Chefs back in the day. The gradual decline seems to have been spotted too late to save it. Was there too much focus on profit and not enough focus on 'how' they were working? It looks like it was seen as a cash cow that would never decline, leading to a lack of innovation and change. What are the aspects of your business or charity that you think couldn't possibly fail? Are you sure they won't? Take some time to see if there is slow decline that you're missing. DM me if you want help to think through how your business or charity is really doing.
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Morplan
In 2024, the market size of the takeaway and fast-food restaurant industry in the UK is £22.4 billion, with 78% of UK restaurant operators expecting their restaurant sales to grow year over year This is why it is an excellent time to invest in your restaurant's takeaway food or drink capabilities and join the 40% of restaurateurs in the UK that feel "very likely" to expand their business this year Discover our new food and drink packaging range here https://lnkd.in/euN-DA_7
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