British diners are increasingly choosing to eat alone, with more than a third going a whole week without eating a meal in the company of anyone else, new research reports.
Encouraging diners to use more senses than just the taste buds could boost your profits. Nicholas Robinson explains how neurogastronomy can be used to enhance every diner’s experience
Punch Taverns has confirmed plans to sell 400 pubs in the next few years as part of a long-standing business plan, but has allayed fears of closures which were mistakenly reported in the national press.
Almost two thirds of diners (61%) think technology could play a bigger role in eating out, according to research by online restaurants, according to research by online restaurant booking service OpenTable.
A survey by HospitalityGEM reported that personal recommendations were twice as influential on where consumers chose to eat as previous dining experiences, special offers, vouchers or TripAdvisor reviews.
The eating-out sector has fared enormously well since the end of the recession. In pubs, we’ve seen a food renaissance, with chefs across the industry pushing the boundaries of casual dining and a number of sites gaining coveted Michelin stars.
Easter weekend like-for-like sales across the eating and drinking out sector were up 5.1% year-on-year, according to the latest Coffer Peach Business Tracker, but followed the first monthly drop in like-for-like sales for two year.
Could you run this Warrington pub? The Hawthorne is a thriving community sports pub in Warrington, showing live sport each day, along with live music every...
