Nov. 19, 2012, United Kingdom – New research from Stephensons, an
independent catering equipment supplier, reveals the biggest challenge
currently facing pubs and
restaurants is keeping costs down.
Nov. 19, 2012, United Kingdom – New research from Stephensons, an independent catering equipment supplier, reveals the biggest challenge currently facing pubs and
restaurants is keeping costs down.
Stephensons commissioned The Red Door (Insight
Consultancy) to undertake the research. Two of the biggest
concerns raised highlighted the need for industry-wide help and support
for the establishments that make up the UK's restaurants, bars and hotel hospitality sector.
More than 60 per cent of pubs and restaurants surveyed site keeping costs manageable as the greatest challenge facing
them in the current climate, followed by almost 40 per cent who state finding
new customers as their main challenge.
In addition to the statistics, the research also revealed some interesting comments from respondents:“I try to manage cash flow by not ordering in the last week of the month.” (Restaurant)
- “Trying to build a strong customer base…we’re on Twitter,
Facebook, Trip Advisor, we’re constantly thinking about what else we can
do.” (Pub with food) - “We want to look high end/sumptuous but keep costs down.” (Restaurant)
- “Customers are getting more savvy, they want good food at bargain prices.” (Pub with food)
The survey of pubs and restaurants revealed the following results
to the question: “What is the greatest challenge facing your business?”
% Challenge
61.5 Keeping costs down/manageable
38.5 Attracting new customers
30.8 Staffing issues
26.9 Predicting busy vs quiet periods
26.9 Marketing
23.1 Managing cash flow
19.2 Encouraging current customers to return again
11.5 Finding good suppliers
11.5 Being inventive and staying current/up to date
3.8 Sourcing the best products
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