Here we take a look at some of the latest news from the catering and hospitality industry.
UK Catering Going Green
New research commissioned by Gram, the low energy refrigeration equipment suppliers, reveals how green the catering industry has become since the last report in 2008.
After the success of the original Green Paper – the first of it’s kind featuring concise summaries and statistical information – Gram instructed market research company Cambridge Direction to carry out an independent poll of 600 caterers across 6 channels.
The report offers a breakdown of the foodservice sectors – education, hotels, pubs, restaurants, workplaces and healthcare – showing which sectors are up to speed with implementing green initiatives and which should be focusing on being more environmentally responsible.
Overall the paper reveals there has been improved take-up of green initiatives within foodservice with a higher number than in 2008 showing heightened awareness of their responsibilities; the commercial benefits that being green has on their business and ways to become greener still.
Fairtrade Sales Hit £800M in the UK
The UK public remains commited to the idea of Fairtrade products, with sales up on 2008 by 12% to an estimated retail value of more than £799 million.
And that comes against a background of just over seven in 10 people told YouGov in a poll commissioned by the Fairtrade Foundation saying they cut back on their personal budgets in some way as a result of the recession, such as eating out less.
Despite that, 71% of people (who don’t already buy everything they can Fairtrade) say they are willing to swap one or more products to Fairtrade over the course of of last months Fairtrade Fortnight.
Rising to Today’s Challenges
The last 10 years have proved to be some of the toughest so far for the catering and hospitality industry. And yet 89% of London restaurant owners intend to either maintain staffing levels or increase them according to the Business Link Restaurant Barometer.
To achieve this, caterers are having to make tough decisions and to approach radical changes with confidence and commitment. For they will undoubtedly continue to face real uncertainty and major challenges in the next few years.
For more catering industry news see April’s edition’s of Eat Out Magazine & Cost Sector Catering.
Wetherspoon Thanks Staff
Tim Martin, chairman of pub chain JD Wetherspoon has thanked his staff for their hard work and support after the business posted record first-half profits.
Pre-tax profits were up 41% to £36.2 million on turnover topping £488 million and during the six-month period the pub chain opened 17 new sites.
Martin said:
Sales and profits in the six months under review were at record levels, notwithstanding the immense pressure on the pub business from government legislation, thanks, above all, to the great efforts of all our staff.”
