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News & Insights

Business leaders networking at the Peach 20/20 Conference  

News & Insights

  • Every day is a school day when you’re on tour with the Atlantic Club - as we found when we landed in Austin, Texas, a few weeks back with a group of 40 or so senior executives from both the UK and US.

  • The inaugural PubTrack survey reveals that Brunning & Price is currently the top pub operator based on a combination of revisit, recommend and satisfaction scores. It is followed by McMullen & Sons, Brakspear, Daniel Thwaites and Everards in the top five.

  • Group reservations for pubs, bars and restaurants are growing fast as the post-COVID trend for planning nights out continues—and it’s opening up some big opportunities for venues that can host them.
  • Britain’s leading managed restaurant, pub and bar groups achieved like-for-like and year-on-year sales growth of 6.9% in April 2023, the latest Coffer CGA Business Tracker shows.
  • Ever since royal party animal George IV fell in love with Brighton back in the 18th Century, the city has been a magnet for visitors in search of fun, frolics and fresh sea air. One of the most vibrant bar and restaurant cities in the UK, Brighton consistently outperforms the market – making it the perfect place to host our summer meet up for top operators looking to stay ahead of the curve.

  • The rise of tequila and a growing taste for no-and-low alcohol alternatives were just two of the developing trends in the US drinks scene picked out on the Atlantic Club’s tour of Austin, Texas
  • A new initiative to explore ways for agriculture and hospitality to work more closely together was launched this week with the inaugural Food, Farming & Hospitality round table chaired by the National Farmers Union president Minette Batters.
  • With 61% of British consumers being influenced by others about whether and where to go out when visiting pubs, bars and restaurants, identifying who these influential guests are will be key for operators looking to increase footfall, drive revenue and boost exposure to new groups of guests this year, as rising costs continue to squeeze consumer spending.

  • Register to join us 21st June 2023 at Brighton i360 for unrivalled, board-level insight. Our summer meet up brings together experts and innovators who are leading the pack, to give you the inside track on how to leverage tech and data to grow your brand and your ‘profitable dollars’. 

  • Food software (SaaS) company, Nutritics, has launched a brand new sustainability consultancy arm, Knowledge Labs from Nutritics.

  • Our summer meet up shines a light on how you can grow your brand by leveraging tech, data and a laser focus on your ‘profitable dollars’. 
  • AI is all over the news headlines – for good and bad reasons. But what does it mean for hospitality?
  • The cost of living crisis is changing businesses and changing consumer priorities. As a result, tapping into the right trends has never been more important for food and beverage brands.

  • Noise in the closure numbers

    03 May 2023 Peter Martin
    Hospitality may have suffered a net decline of 4,593 licensed premises in the year to March, but behind the headlines lies a more nuanced picture, writes Peter Martin.
  • March like-for-like sales across managed pub, bar and restaurant groups were up 1.4% on March last year, according to the latest Coffer CGA Business Tracker - and if you strip out the negative numbers from bars (the late night market is having it‘s own particular challenges), the core restaurant and pub cohort is up 2.4%. 

  • Year-on-year food inflation fell slightly to 20.6% in February 2023, the new CGA Prestige Foodservice Price Index reveals.
  • The cost-of-living crisis and supply chain disruptions are driving innovative ingredient replacements. The move to affordable, accessible and local ingredients is one growing trend – expedited by current conditions, according to a new report from WGSN.

  • In 2023 hospitality leaders will need to dig deep and reinvent their business models. Yes. Again. 

    But fear not. Help is at hand. Our summer meet up Peach @ The Beach – will shine a light on how you can grow your brand by leveraging tech, data and a laser focus on your ‘profitable dollars’.  

  • Consumers increasingly view the brands and products they engage with as a reflection of their identity. Food brands have an opportunity to connect with consumers eager to support makers that align with their values.
  • How Nando’s is keeping its cool

    30 Mar 2023 Peter Martin

    Nando’s has always prided itself on its powers of re-invention - over the years keeping itself relevant for every new generation of consumers going out to eat.

  • We get it. You have never been busier. Running a hospitality business has never been more challenging. Now is not the time to hop on a plane for a 3 day Atlantic Club trip to Texas. OR is it?

  • More than half (64%) of global consumers now prefer snacking as a regular eating behaviour over traditional mealtime - a number that’s climbed 5% since 2019, according to WGSN’s Food & Drink trend report.

  • Expansion is firmly on the agenda for ambitious UK bar and restaurant brands, despite the costs crisis facing businesses and consumers alike. As Peach 20/20 co-founder Peter Martin found when he met up with leaders in Glasgow, that growth is now as much about securing international destinations as the right locations in Britain.

  • February sales at Britain’s leading managed restaurant, pub and bar groups were 3.9% ahead of last year on a like-for-like basis, the latest Coffer CGA Business Tracker reveals.
  • Labour shortages at Britain’s top managed hospitality groups may be starting to ease, the 2023 Business Leaders’ Survey from CGA by NIQ and Fourth shows—but rising wage bills are piling more pressure on some fragile businesses.

  • The latest GO Technology report from hospitality tech provider Zonal and CGA by NielsenIQ, reveals that the majority of consumers (81%) are planning to stay in a UK hotel in 2023, as cost-of-living pressures deter them from taking trips abroad.
  • Foodservice price inflation fell slightly to 22.0% in January, the new edition of the CGA Prestige Foodservice Price Index (FPI) reveals. While only a small change from the Index’s record high of 22.9% in December, it marks the first drop in inflation since September 2021.
  • The challenge for hospitality is not so much the cost-of-living crisis, but the cost of doing business crisis, says Peter Martin.
  • Britain’s leading managed pub, bar and restaurant groups achieved like-for-like sales growth of 10.9% in January 2023, the new edition of the Coffer CGA Business Tracker reveals.
  • How do you benchmark customer loyalty – and the effectiveness of your marketing? A new report from Peach 20/20 partner Wireless Social is designed to help restaurant, pub and bar operators do both, simply and swiftly.
  • Registration is now open for Hospitality Kicks, the charity football tournament for hospitality brands. The event takes place in Manchester on Tuesday 27th June 2023, with the goal of raising £50,000 for three industry charities. The final amount raised will be distributed evenly between Only A Pavement Away, The Tim Bacon Foundation and the Licensed Trade Charity.
  • Leaders of Britain’s top managed hospitality groups remain cautiously optimistic about the future despite spiralling costs, the 2023 Business Leaders’ Survey from CGA by NielsenIQ and Fourth reveals.
  • That’s why they are still going out to eat and drink - and booking foreign getaways too.
  • The 2023 Inside Hospitality Survey has launched for a third year. Findings aim to build upon past years findings, examining the current state of affairs regarding Equality, Diversity and Inclusion within the hospitality sector.
  • What makes Austin one of the most vibrant eating and drinking out destinations in the US? Let’s look at the data.
  • Pubs, restaurants and bars in Britain’s top cities enjoyed a positive end to 2022 as consumers returned for the first ‘normal’ Christmas for three years, the new ‘Top Cities’ report from Peach 20/20 partners CGA by NielsenIQ and Wireless Social reveals.
  • The CGA Prestige Foodservice Price Index (FPI) ended 2022 at record highs, with the Food basket 24% higher than December 2021.

  • The Atlantic Club intends to find out..

    The live music. The sunshine. The great outdoors. The barbecue. The breakfast tacos. The craft breweries. The eclectic mix of cultures, food, drink and art. With affordable housing and a vibrant (tech-driven) economy, “ATX” boasts a growing young professional demographic and a regular slot in the ‘best places to live in the US’ charts. 

  • The British public threw off their cost-of-living worries in December and went out to eat and drink - with spending in pubs and restaurants well up on the last festive season and just above pre-pandemic levels.

  • Be Inclusive Hospitality has released its first Impact Report for 2020-2022, summarising its journey over the past 2.5 years.
  • Some bosses of managed pub and restaurant groups are already privately talking of a bumper festive season. The cost-of-living crisis doesn’t seem to have stopped people going out to spend.
  • We have an exciting opportunity for an experienced marketing executive to join Peach 20/20 due to growth. The purpose of this new role is to support activity to further grow our community of senior executives, founders and entrepreneurs working in hospitality, and support marketing activity around our industry-leading programme of events.
  • A new report from research consultancy CGA by NielsenIQ and live music booking platform GigRealmreveals that 78% of consumers are more likely to visit a pub, bar or similar venue if it offers live music. Nearly as many (73%) say they are likely to stay in a venue longer if there is live music, and 76% are likely to buy more drinks.
  • Like-for-like sales at Britain’s leading managed pub, bar and restaurant groups were collectively up by 3.7% in November compared to the same month in 2021, according to the latest Coffer CGA Business Tracker.
  • If there’s one constant in hospitality, it’s change. But how can businesses adapt and be sure they’re moving in the right directions? Three agile industry leaders joined Peter Martin at the Peach 20/20 Conference to discuss transformation and the lessons they’ve learned in five key areas. 

  • Surveys tell us that business leaders are distinctly downbeat about the prospects for Britain’s restaurant and bar market. But bring together a group of the industry’s brightest and best over dinner and the conversation quickly turns to growth - and more often than not global growth.
  • How dish-level data can influence menu engineering and pricing strategy

    07 Dec 2022 George Wetz, COO and co-founder of Yumpingo

    Hospitality is grappling with the effects of rising food costs, inflation, supply chain instability, and some customers feeling like they’re paying more for less, writes George Wetz, COO and co-founder of Yumpingo.

  • How can hospitality recruit and retain the best people? An ’Ultimate Talent Contest’ panel session at the Peach 20/20 Conference explored ways to create compelling working environments and keep teams motivated and happy. Here are ten of the takeaways for all employers to think about. 

  • COP27, climate protests and extreme weather are all keeping sustainability high in the public conscience—with big consequences for hospitality. Research from CGA by Nielsen IQ shows more than two in five consumers think sustainability is important when eating and drinking out, while a third are more likely to eat or drink at a venue that is transparent about its environmental impact. And as Peter Martin put it at the Peach 20/20 Conference: “If it's front of mind for customers, it’s got to be front of mind for us.”

  • Plan B, the mentoring platform founded five years ago by Emma Causer, Holly Addison and Ann Elliott, to accelerate women’s representation on boards, has announced a major re-brand and restructure, in line with a refreshed, broader purpose.

  • CEO and founder of acclaimed US operator, 50 Eggs Hospitality Group, John Kunkel shares his incredible and hugely inspiring journey to becoming one of the United States’ most creative and successful restaurant and bars entrepreneurs.
  • New surveys from CGA by NielsenIQ and Fourth highlight recruitment problems, high churn and rising payrolls ahead of crucial Christmas trading.

  • The first ever Plan B Conference on 23 November featured around 30 speakers in a dozen different sessions—all focused on creating inclusive cultures where diversity thrives and female leaders flourish. The event culminated in the announcement that Plan B’s work will now expand under the new banner of ‘Balance the Board’.

  • Why Yardbird is hatching a plan for London

    22 Nov 2022 By MCA editor Finn Scott-Delany
    Acclaimed US operator 50 Eggs Hospitality Group is resurrecting plans to bring its award-winning concepts to London.
  • While hospitality has grown much more confident with technology, there’s untapped potential to make it work better for guests and teams. Kim Teo, founder and CEO of Mr Yum—the digital enterprise that provides mobile tools for guests to browse menus, order and pay and support brand engagement—shared her views on a host of tech issues in the latest episode of Peach 20/20’s Top Table Podcast. Here are five of her messages.

  • Soaring costs and economic uncertainty have severely dented confidence in Britain’s hospitality sector. The October Business Confidence Survey shows that just 8% of leaders of multi-site businesses feel confident about the next 12 months for the eating and drinking out market. This is a sharp drop from the figure of 23% in the last survey in June - which in turn was a steep fall from 65% in March.
  • Wahaca is a pioneer of restaurant action on the crucial issue of sustainability - with work to inspire all operators and suppliers. Co-founder of the Mexican street food brand Thomasina Miers knows the issues are real, but solutions are never straightforward. She shared lessons from her and Wahaca’s environmental journey with Peter Martin in a special episode of Peach 20/20’s Top Table Podcast, recorded at the Casual Dining Show—and here are five of her top messages.

  • An inspiring new generation of entrepreneurs are shaking up hospitality, creating pubs and restaurants that properly represent and support their diverse communities. Three of the best joined a panel session at the Peach 20/20 Conference—and here are some of the messages they shared.

  • Against the backdrop of a turbulent economy and continuing political uncertainty, hospitality leaders gathered at London’s iconic Roundhouse for the Peach 20/20 conference. Here are some key messages from the day:    

  • Awards honour 14 of the UK’s leading brands and people across the restaurant, pub and bar sectors

  • Entrepreneurial stars of the restaurant, pub and bar world join the roll call of Icon Award recipients

  • The founder of a pioneering charity has been hailed for his crucial contributions to wellbeing.

  • Prestigious prizes celebrate nearly 60 of the UK’s best hospitality brands, businesses, venues and individuals

  • With 89% of consumers now using card or contactless every time, or most times they visit a pub, bar or restaurant, the rising popularity of contactless payment methods and other emerging technologies is leading to a significant and long-lasting behaviour-shift in hospitality.

  • The Peach 20/20 Conference and Awards takes place at The Roundhouse on 18 October 2022. Our theme this year is: Create to Transform. 

  • Plan B, the mentoring platform designed to accelerate women’s representation on boards, has announced the launch of a survey to better understand the sentiment of women working within the hospitality sector.

  • Boxpark founder Roger Wade was a very popular guest speaker at Peach 20/20’s Summer Meet-Up—and you can now listen to his compelling session on the 

    Top Table Podcast. Here are just five top takeaways. 

  • As hospitality pushes back the digital frontiers, how can brands properly engage consumers and make the most of their data? Digital expert Olivia Fitzgerald, chief sales and marketing officer at Zonal, shared some of the secrets with Peter Martin on Peach 20/20’s Top Table Podcast. Here are just five of the top insights.

  • Inflation in the foodservice sector reached 11.5% in June, the latest edition of the CGA Prestige Foodservice Index reveals.
  • Karen Bosher is on a mission to change the British pub - or at least public perceptions, by making her pubs more diverse, inclusive and relevant to all communities.
  • The founder and CEO of the Rockfish, who has just been named Restaurateur of the Year at the Cateys, joins the speakers’ roster at this year’s Peach 20/20 conference. 

  • Plan B, the mentoring platform designed to accelerate women’s representation on boards, has announced two new speakers for its first conference on October 5th at 30 Euston Square, London. 

  • Solid sales growth in restaurants, pubs and bars has helped Britain’s regional city centres recover their vibrancy in the first half of 2022, although London is still struggling, new research shows.
  • Access to capital is tight. The cost of living crisis is hitting consumer and investor confidence so where are the opportunities for ambitious operators?  Ashton Crosby from Capdesia and Alice Keown of British Land shared their take on the market opportunities at the Peach Summer Meet Up.

  • From costs to labour to supply, bars and restaurants face a sea of challenges at the moment. But as Revolution Bars’ commercial director Fiona Hall told Peach 20/20’s Top Table Podcast, agile brands that respond fast to changing conditions will thrive. Here are five insights from her chat with Peter Martin.

  • The Peach 20/20 Summer Meet Up opened with Peter Martin giving his take on the big trends that are shaping the hospitality sector as it looks to scale up – and finds good news amid the gloom. Drawing on data from CGA, here’s his analysis. 

  • Hospitality leaders headed to Boxpark Wembley for the Peach 20/20 Summer Meet Up. Here are some of the top messages from the expert speakers. 

  • Out-of-home food and drink sales are in growth in all of Britain’s 10 biggest city centres, new research from CGA by NielsenIQ shows.
  • Legendary hospitality management guru Jim Sullivan joined the Peach 20/20 Podcast to discuss big issues in staffing and training. He told Peter Martin about the future of leadership in a world altered by COVID, the new rules of engagement with teams and the ways to find and keep top talent. 

  • Like-for-like sales at Britain’s leading managed restaurant, pub and bar groups in May were just 0.1% ahead of the pre-COVID-19 levels of 2019, the latest Coffer CGA Business Tracker reveals.
  • Peach 20/20’s first ever Summer Meet Up will bring together an exciting panel of industry thought-leaders, at Boxpark Wembley on 28 June, to discuss the theme: ‘Scale it up; Shake it up’.

  • According to Forbes the European Union is planning to impose 40% board gender quotas. Whether that’s a good thing is up for debate but it does bring home how gender equity has moved from a tick box issue to the mainstream business and political agenda. 

  • Supply chain challenges, food security, investment, workforce skills and hospitality’s role in levelling-up were all on the agenda at UK Hospitality’s summer conference in London in May.

  • Our Summer Meet up will now take place on Tuesday 28 June 2022.

  • Miami is rich and expensive, as those on this month‘s Atlantic Club tour discovered. 

  • Unsociable hours, increased workload and pay not matching the job were the top reasons given by employees to explain current staff crisis in hospitality in a recent survey by Peach 20/20 partners Harri and CGA. They were also the key issues addressed in a special webinar with industry leaders hosted by Harri and chaired by Peach 20/20 founder Peter Martin.
  • Peach 20/20’s first ever Summer Meet Up, at Boxpark Wembley on 21 June, will bring together an exciting panel of industry thought-leaders to discuss the theme: ‘Scale it up; Shake it up’.

  • Miami tour takeaways

    18 May 2022

    Miami more than lives up to its reputation as one of the most exciting and innovative cities for eating and drinking out, as the Atlantic Club discovered when it came to town for three days in May.

  • New research highlights the impacts of the war on Ukraine on key food commodities.

  • When the Italian restaurant brand Vapiano launched in 2002 its service style was considered cutting edge and a novelty in the industry. The guest journey was based on customers being given a RFID (Radio-frequency identification) card to order and eventually pay.

  • Peach 20/20’s new Summer Meet Up event at Boxpark Wembley on June 21 is not to be missed by anyone looking to drive growth

  • Finding the balance: prices or quantity?

    05 May 2022 By Gary Goodman, CEO of Yumpingo
    Inflation and rising food and labour costs are top of mind challenges as the industry collectively tries to determine how to best offset losses to margins.
  • The second edition of the Inside Hospitality Report finds worryingly high levels of concern about the impact of racism in the workplace, further cemented by 28% of Asian, 37% of Black and 39% of mixed ethnicity respondents experiencing or witnessing racism in their current place of work.
  • The fall-out from the Russian invasion of Ukraine is affecting business around the globe. Teams from international business advisory firm RSM have produced papers highlighting the risks of both cyber attacks and food shortages in the wake of the conflict, while advising on measures that might be taken to reduce the threats.

  • The inaugural Peach 20/20 Summer Meet Up will take place on 21 June at Boxpark Wembley.

  • New research from Peach 20/20 partners CGA and Fourth highlights widespread job vacancies and increased pressure on labour costs
  • Ahead of the upcoming Atlantic Club Miami tour, the Peach 20/20 team look to uncover what makes key locations across The Magic City desirable and inspirational for hospitality operators. 
  • What are the big consumer trends to track in 2022, and how will the market shake down after COVID? Phil Tate, CEO of top hospitality analysts CGA, shared some crucial clues with Peter Martin on the Top Table Podcast from Peach 20/20. Here are just five of his messages for operators and suppliers.

  • Simon Mitchell of street food pioneer KERB is the latest guest on Peach 20/20’s Start-up Hub Podcast. He joined Peter Martin to talk about incubating new talent, moving beyond food halls, and big issues like delivery and pricing. Here are five of the top takeaways from the chat. 

  • Ajith Jayawickrema hasn’t just launched one big restaurant brand—he’s created two. The Las Iguanas and Turtle Bay founder joined Peach 20/20’s Start-up Hub Podcast to share start-up stories and the ups and downs of entrepreneurialism.