News

Moody's Investors Service changed the outlook on the ratings of Mabel Mezzco Limited (Wagamama) to positive from stable. Moody's has also affirmed the company's B2 corporate family rating (CFR), B2-PD probability of default rating (PDR) and the B2 rating of GBP150 million Senior Secured Notes due 2020 issued by Wagamama Finance plc.

Dirty Bones will open the doors to its latest site housed in the heart of Shoreditch on September 7.

The coffee company will be continuing its United Kingdom expansion, opening new café locations in Cardiff and Swindon.

Here's what the QSRs were up to on social media last week.

The ‘Naturally Fast Food’ chain and department store chain John Lewis are unveiling an exclusive cookware collaboration.

According to data from CV-Library, companies across the UK should be ready for a job hunter surge in September, as over half (57.1%) of workers reveal that they are more likely to consider a new job as the summer comes to an end.

The UK restaurant group announced its plan to source 100% free range eggs by 2025 across all brands in a move which supports the company's commitment to responsible sourcing.

According to a story by the Standard, Thomasina Miers, founder of Wahaca said the new Night Tube could be a “huge step” in revolutionising Londoners’ late-night eating habits.

New research released by McDonald’s UK showed that a multigenerational workforce can make employees and customers happier.

According to new research, the recent surge in single offering and specific concept sites in the UK is putting operators at risk of alienating their guests. 40% of diners feel the availability of suitable dishes is the biggest concern when eating out. The trend for a specific offering has resulted in success for Pret a Manger and its veggie pop-up site, however not for County Durham pub, The Victoria, which recently advertised “it’s all about meat”. With a recent survey by HospitalityGEM revealing 23% of diners described themselves as having special food requirements, it is more important than ever to have a food offering that appeals to multiple markets. However, 30% of diners’ felt staff were not well trained when it came to catering for special dietary requirements. Steven Pike, Managing Director, HospitalityGEM commented: “All brands need to stand out for something in a crowded marketplace or they will be forgotten. But some subjects are more emotive than others and alienating any particular group can be a risky strategy. While these examples focus on advertising campaigns, the same can be true of interactions with guests in-house. “There’s no easy answer (apart from playing safe, which may not always gain commercial recognition) but it can help to involve guests in your decision-making process, either in terms of research into what you stand out for (which may be different to what you expect) or by testing the impact of a given message on their perception of you.”

The chain launched a new chocolate-themed weekend brunch at their Chocolate House in Islington.

They're gluten free, and don't have additives or preservatives.

The chain will donate 10p from every coffee sold.

4 in 10 want to pick out their own bread, meat, and toppings.

6 in 10 have visited a burger bar in the past 3 months.

Meat suppliers have pushed bacon prices by up to 38%.