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Restaurants 'must make better use of space'

19 | 10 | 12

British restaurants may consider installing carvery equipment or fitting out one part of their site as a takeaway in order to cope with the difficult economic conditions facing UK businesses, according to an industry expert.

Horizons managing director Peter Backman, speaking at a British Frozen Food Federation marketing seminar in Reading, suggested that versatility and making good use of space are two factors that can help leisure firms stand out from the competition.

Appealing to consumers at all times of the day and ensuring that a broad range of diners are interested in their offering are two ways to drive up the number of people interested in an eatery, Mr Backman explained.

He also suggested that single units which can run several different concepts and offer a variety of services - such as quick food, a sit-down meal and items to take away - will be more likely to be a success in the future.

"The fundamentals of the market are likely to remain similar, with eating out continuing to grow, albeit slowly, and consumers eating out on a regular basis," said the Horizons chief.

However, high levels of competition are likely to see canny businesses "making each square foot of their premises contribute to boosting turnover in order to improve profitability".

Mr Backman also posited that major restaurant firms could sell off their smaller sub-brands and focus their efforts on one specific part of their business over the coming years, in a bid to ensure profitability.

He concluded that the future will remain the same as the present in one vital way, pointing out that the quality of the offering will ultimately determine its success.

A report from Horizons recently suggested that UK restaurants are looking to phase out two-for-one deals amid fears that consumers are not buying enough extras to make discounts of this kind profitable.ADNFCR-16001031-ID-801472856-ADNFCR


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