The Planet Peach Sustainability Summit returns to 30 Euston Square, London on  4 March 2025 - it will bring together leaders and environmental experts from across hospitality and its supply-chain to share best-practice, success stories and the latest thinking - and to set the agenda for the next phase of sustainable action, innovation and collaboration.

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. 

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.

Nominations are now open for the third Be Inclusive Hospitality (BIH) Spotlight Awards. Taking place on 21 October 2024 at M Threadneedle Street, London, the awards will continue to amplify and celebrate the exceptional achievements of individuals and businesses from Black, Asian, and ethnic minority backgrounds working within the hospitality, food, and drink sectors.

Hot weather helped Britain’s managed pub groups achieve 3.6% like-for-like sales growth in March - with drink-led pubs benefiting the most.

Inflation as measured by the CGA Prestige Foodservice Price Index rose again to 22.6% year-on-year in June—close to the record high of 22.9% in December 2022. This is in sharp contrast to supermarkets, where prices increased by just 0.4% during June, month-on-month inflation in the Index was more than five times higher at 2.2%.

New research shows that sustainability is emerging as a critical factor in employee retention, with over three quarters of hospitality staff (76%) – and 88% of those in management positions – saying they are more likely to stay in a job for longer if their employer makes a positive environmental impact.

Last year Nutritics, partnered with CGA by NIQ, highlighted the importance of sustainability to consumers and its impact on their lives. A year on, that awareness has only deepened.

My honest belief is that hospitality is making real progress on sustainability. And with good reason.

Jonathan Davies, MD at Levy, is on a mission - and he’s not alone.
 

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.

New research from CGA by NIQ and Fourth shows three in five hospitality leaders plan to invest in new technology solutions in 2024, with employees their main area of focus.   

 

According to the restaurant legend that is Danny Meyer, CEO of Union Square Hospitality Group: “The next frontier for restaurants is to expand hospitality through technology”.

How is hospitality shaping up as we move towards 2024? The Peach 20/20 Leaders Summit on 14 November revealed a dynamic sector with plenty of challenges but an exciting future. Here are just ten insights from the expert speakers.

‘Big ideas for ambitious brands’, a Peach 20/20 Atlantic Club webinar hosted by Peter Martin, brought together industry experts to explore the future for the On Premise in the US, UK and beyond. Here are ten of the top messages from the event.

A recent ‘No-shows, no more’ webinar from CGA and Zonal tackled the hot issue of guests failing to fulfil reservations, following exposure of the problem in the latest GO Technology report and the new #ShowUpForHospitality campaign.

Peach 20/20 brought together experts from the worlds of casual dining, marketing and research to examine the seismic shifts in consumer behaviour since early 2020 – and what it means for business in 2022. They pulled out 10 big trends

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. 

How well do we use data in hospitality? A session at Peach 20/20’s Peach @ The Beach gave the answer - and it’s not what many people want to hear.

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.

There has been a measurable shift in mindset among hospitality leaders that has seen them embrace the potential of Artificial Intelligence in particular and technology in general. Only a few years ago, when asked about whether it was time to review their tech stacks CEOs were more likely than not to answer: “Do we really need to? Now?”

Jack Gibbons is a restaurant and bar trailblazer. As CEO of Dallas-based FB Society, he has led the successful incubation of original concepts across the US - guiding his company through rapid growth, pushing the boundaries with just about every type of operation, from fine dining to food halls, taco stalls to stylish wine bars, community bars to slider stores. Jack Gibbons has done them all.

In the first Start-up Hub Podcast from Peach 20/20, international brand rollout guru Marcel Khan tells Peter Martin about bringing Italian pasta brand Miscusi to London and beyond. He chats about the concept’s appeal, the importance of sustainability and purpose, the art of growing brands and much more—and here are just five of the messages from the conversation.

The premium burger market will have a new player when Black Tap Craft Burgers & Beer opens in London’s West End this autumn.

Tech continues its onward march. As the news that Aldi has opened its first checkout-free supermarket, Peter Martin argues for a smooth approach.

What we eat has a major impact on our health and also the health of the planet. They are two vital issues, and hospitality has an important role in helping to address both of them.

How’s the economy shaping up for 2024? The Peach 20/20 Leaders Summit cut through the noise to get expert insights into the outlook for businesses and consumers from Ross Walker, chief UK economist and co-head of global economics at NatWest Markets. Here are seven takeaways.

With nearly half of social media users (48%) already using the channels to search for hospitality venues, the latest GO Tech report highlights the opportunity for businesses in the sector to drive bookings and footfall through social media.

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.

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.

New consumer research by Zonal and CGA by Niq looks at guest loyalty towards hospitality brands, and how this has been affected by the rising cost of living.

Where are hospitality and the economy headed in 2025? The 20th edition of the Peach 20/20 Leaders Summit on 18 November pointed to ways forward – with costs, consumers, teams and tech the big talking points. Here are ten insights from the expert speakers.

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. 

Serial US entrepreneur Jack Gibbons was one of the star guests at Peach 20/20’s Leaders Summit. These are seven of the insights that he shared with host 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. 

At this year’s CEDA conference, Peach 20/20 co-founder Peter Martin delivered a clear-eyed and pragmatic analysis of the hospitality sector’s current state. Despite continuing headwinds - spiralling costs, fragile consumer confidence and persistent labour challenges - the message was unmistakable: profitable growth is not only possible, it’s essential.

Peach 20/20 brought together more than 300 industry leaders to discuss the crucial issues facing the out-of-home eating and drinking sector – with diversity, sustainability, and the new consumer high on the agenda.

We asked our good friend, globetrotter and hospitality strategist, Myles Doran, to give us a taste of what’s hot and happening in Miami ahead of the Atlantic Club Tour in May. From cafecitos and croquetas to ultra-cool roof top bars and a booming cosmopolitan art, design and restaurant scene..it does not disappoint.  

What does it really mean to live your brand values in hospitality? Wahaca co-founder and sustainability pioneer Thomasina Miers shares how sustainability can be a powerful driver of menu innovation, customer loyalty, and long-term success.

Asking customers if they enjoyed their meal is standard practice for any restaurant hoping to understand what guests thought of their dining experience, but the question is a lot less effective than it seems. Infact, it’s the perfect question to ask if you want to be lied to, says Yumpingo founder Gary Goodman

The Tim Bacon Foundation is a Registered Charity (No. 1173108) and was established in Tim’s name to recognise his achievements, continue his legacy and to echo his legendary spirit of generosity. 

Peach 20/20 Founder Peter Martin opened the Casual Dining Show last week with a bold and optimistic vision of the future for eating and drinking out brands. 

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.

Miami has one of the most vibrant food and drink cultures in the world—and Atlantic Club is heading there on May 11-13.

In the US, 96% of restaurant and foodservice leaders are eyeing unit expansion. That's a huge number. Further, brands with 250+ locations plan to open an average of 38 locations in the next 1.5 years.

On a sunny Midsummer’s Day in Brighton, Peach @ The Beach brought together top leaders to talk through hospitality’s big opportunities and challenges. Here are some of the top insights.

Jack Gibbons is one of the most creative, charismatic and successful bar and restaurant entrepreneurs in the United States - and the good news is he’ll be in the UK this November as headline speaker at this year’s Peach 20/20 conference.

In a survey conducted just before the introduction of Plan B restrictions in England, optimism among hospitality leaders had already fallen by four percentage points.

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.

New insight from Zonal and CGA by NIQ, reveals the main reasons guests do not turn up for a reservation.

Year-on-year inflation in foodservice prices rose to 21.4% in April 2023, according to the new edition of the CGA Prestige Foodservice Price Index.

New research shows how much the public want personalisation when they go out – and that they are prepared to pay for it in personal data

There’s a lot for hospitality to grapple with as it looks forward to 2025. As a panel of CEOs and MDs told the Peach 20/20 Leaders Summit, businesses will have to rise to some big challenges on people, productivity, technology, sustainability, data and more. Here’s what they had to say.

Real progress on sustainability will only be achieved with collaboration across hospitality, business leaders at the Peach 20/20 conference stressed. Significant change will also require buy-in from those at the top of companies.

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.

Recent years have been tough going for casual dining groups, but there are signs that ambition is returning to the market.

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.

By analyzing over 180,000 out-of-home reviews, Yumpingo determined that digital customers are three times more likely to score an experience poorly if an item is missing from their order. Do you know how your out-of-home or off-prem business is performing?

Nashville may be the music capital of the US, but it’s also a booming business centre with one of the hottest eating and drinking out scenes in the country. And that’s exactly why Atlantic Club is heading there this May 1-3. 

So what do we have in store for the 30 senior execs and entrepreneurs from the UK and US who’ll be making the trip - and why you should be one of them?

 

It’s not exactly news that drink/‘wet’ sales are highly profitable (hospitality finance 101 anyone?), but our recent trip to Nashville was a stark reminder of the central role of beverage sales for restaurant, bar and hotel brands in US hospitality. 

Having the CEDA conference in Harrogate this year gave Peter Martin the opportunity to add a northern flavour as conference chair. 

A Labour victory in the coming General Election will mark a major shift in British politics - and in a way that many people have perhaps yet to anticipate.

Hospitality leaders can get up close to one of the most dynamic food, drink and entertainment scenes in the US on an exclusive Atlantic Club tour to Nashville in Tennessee in May.

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.

Philip Eeles didn’t get that memo, that’s for certain. Along with fellow Honest Burgers founder Dorian Waite, Eeles is backing Sebastian Vince, the creator of South London street-food stalwart Breadstall Pizza, in evolving his brand with a bricks’n’mortar site in Berwick Street in London’s Soho - and with plans for two or three more London sites in the offing.

What makes Austin one of the most vibrant eating and drinking out destinations in the US? Let’s look at the data.

New research reveals attitudes to technology and hospitality among the next generation – and life is not all about the digital world

Peach 20/20 have teamed up with WiHTL- Diversity in Hospitality Travel & Leisure to find out and gauge industry sentiment around these vital issues ahead of the flagship conference next week. 

If the pub, bar and restaurant market wants to be an attractive career proposition, both at boardroom level and on the front-line, it needs to do more to embrace diversity. Peach 20/20 brought together experts to discuss the issues – from data gathering to reverse mentoring. Here are their thoughts.

Back in 2011 just 9.5% of board places at FTSE 350 companies were held by women. Today that figure is up to 42%. That’s a pretty significant shift in just over a decade, you would have thought.

Nashville may be Music City, but there’s much more to the town than live bands and Dolly Parton. It’s a thriving hub for innovative food and drink businesses, as the Atlantic Club tour discovered when it touched down in the Tennessee capital at the start of May.

First it was sales, then consumers, now it’s front-line teams. I’m talking about key industry metrics - the numbers that the best hospitality companies know they need to understand and compete on.

Lack of staff is probably the biggest issue facing UK hospitality today. Operators that survived the pandemic are struggling to trade their way out and rebuild balance sheets because of diminished operating capacity - directly brought on by the lack of available talent, writes Megan Ong, senior lead marketing partnerships at Mr Yum.

Sustainability considerations should be ingrained in the culture of any ethical hospitality business, but there is nonetheless an ongoing need for companies to review and update operating processes if they are to achieve specific ESG targets and goals, writes Bird & Bird partner Graeme Payne.

Acclaimed US operator 50 Eggs Hospitality Group is resurrecting plans to bring its award-winning concepts to London.

With sustainability an increasing concern for many consumers, an exclusive new report from CGA by NIQ reveals how wine suppliers and venues can prove their commitment and win the eco-conscious spend.

News of a major office investment in central London doesn’t mean an end to working from home, says Peter Martin. It’s more like the start of a hybrid experiment.

Year-on-year inflation in foodservice eased to 2.8% in August 2024 the latest Foodservice Price Index (FPI) report from Prestige Purchasing and CGA by NIQ shows. It is the 14th straight month of decline, as prices continue to stabilise after a prolonged period of aggressive inflation.