UK
Strong sales in concession business boosted TRG’s H1 revenues
Strong sales in concession business boosted TRG’s H1 revenues
Revenues for the first half of the year reached £467.4m
Food inflation eases as retail prices fall
The CGA Prestige Foodservice Price Index fell marginally to 21.7%
Tortilla releases new Yucatan-inspired chicken burrito recipe
The release of the new burrito will be celebrated with a giveaway.
Caprinos Pizza partners with AdSmart from Sky to launch targeted TV ad campaign
The partnership helps the pizza brand identify which audiences to target.
Honest Burgers starts public crowdfunding campaign
The founders plan to open a new brand with fresh funds.
Subway designs new uniforms from recycled plastic bottles
It was launched to augment the national rollout of Subway’s restaurant transformation.
Dessert brand Badiani launches dog-friendly gelatos
The gelatos were created to be safe for customers and their dogs.
Greens Retail owner nabs Pizza Hut franchise
Its first restaurant will open in Kirkcaldy.
Pret A Manger fined £800k after an employee got stuck in a freezer
The worker was stuck inside the walk-in freezer for two and a half hours.
Chart of the Week: Prices increased faster for cheaper menu items
Budget-conscious offerings saw a substantial 21% increase in their prices.
PizzaExpress partners with Too Good To Go to help eliminate food waste
The programme will be employed across the brand’s 360 restaurants in the UK.
Five Guys to build 140 restaurants in the UK
The fast food group said they are only ‘halfway done’ with their expansion in the UK.
How Heavenly Desserts is feeding the UK’s craving for sweets
The brand services a niche market of premium desserts.
Here’s what’s new after Döner Shack’s rebranding
For one thing, it will include a new colour palette and a new logo.
Domino’s announces £70m share buyback
This comes at more than 35 million shares.
Nando’s opens at London landmark
The new restaurant can seat around 120.
Costa Coffee unveils new Autumn menu
The new menu features the return of the Maple Hazel range.
Commentary
Four ways restaurants can innovate and experiment to grow in 2025