WHAT MAKES A SUCCESSFUL FOOD AND DRINK BRAND?
At this October’s BITES Live conference, attendees will hear from the leaders of some of the most successful hospitality brands on the high street on how to attract customers through a well-executed brand. Whether you’re running an out of home business, a small restaurant company, or are thinking about creating a sub-brand within your catering estate, if you work in a food and drink business the speakers at BITES Live are ready to offer you some fresh perspective on strategy.
MORE BURRITOS FOR YOUR BUCK
Benito’s Hat has secured £1m of investment to fund a three-year growth plan in London and throughout the UK as it marks its 10th birthday. The investment has come entirely from existing investors, with the majority from Calculus Capital. The move follows managing director Michael Pearson’s work with the team on developing the new smaller format Benito’s Hat stores and bolstering the central support team.
CAFFÉ NERO UP 2.5%
Caffé Nero Group has reported 2.5% like-for-like sales growth for the 12 months ending 31st May 2018, with group sales increasing by 10%. The results mark 82 consecutive quarters of positive like-for-like sales and earnings before interest, taxes, depreciation and amortisation growth for the Group. Over the period the business opened 75 new outlets worldwide, including 35 in the UK, bringing total stores to 885 with 690 in the UK.
The average social media user in a restaurant takes just 65 seconds to snap their first picture after their meal is served, according to new research by OpenTable. Photo opportunities influence restaurant choice, as 48% claim that it plays a crucial factor, while Instagram is more influential than critics for double the number of users when choosing where to dine. Instagram’s influence in the restaurant industry is greater now than 12 months ago, according to 44% of respondents.
DEMAND FOR MORE MEAT-FREE
Restaurants are being encouraged to increase vegetarian options if they want to appeal to the 28% of Brits who are actively removing meat from their diet, with 51% of these doing so in the last six months. According to a study by More Than Carrots of 2,000 UK adults, seven in 10 meat-reducers avoid restaurants due to a lack of options and 26% outside of London don’t believe that restaurants make it easy to eat less of it.