All MCA Insight articles in March 2025 – Page 3
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NewsWendy’s on track to reach 50 sites this year
The QSR brand is to open five new sites in the coming months, as part of plans to open 150 restaurants across the UK and mainland Europe by 2028
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InterviewsMary Brown’s maps out UK clusters as it builds its international base
The Canadian QSR brand is stepping up its UK rollout and expects to reach 10 sites by the year-end
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NewsStack has 14 sites in the pipeline
The live-music, food and drinks led concept has sites opening in Bishop Auckland, Durham and Whitley Bay, with a venue in Manchester also on the cards, chief executive Neill Winch has said
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NewsCaffè Nero holding off on coffee price hikes
Founder and group CEO Gerry Ford said that while coffee prices are “extremely high right now” it was currently holding off on passing the costs onto the consumer
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NewsAverage cost of pint to rise above £5
The milestone is likely to be reached next month, according to research commissioned by the British Beer and Pub Association, with the average price set to hit £5.01 – up from £4.80
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OpinionHospitality is the economy’s most socially productive sector
The Social Productivity Index takes a more modern view of what our society should value from business, UKHospitality deputy CEO Allen Simpson writes for MCA
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Analysis & InsightChipotle on a two-pronged menu innovation approach
The Mexican-inspired chain will launch limited-time offers as well as more of its existing menu items from the US, Stephanie Perdue, VP of brand marketing, tells MCA
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EventsPICK.YOUR.OWN founder on scaling sustainable food-to-go
The premium salad concept is redefining food-to-go with a focus on sustainability and customer loyalty, rapidly building a following since its December launch
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Event NewsTech in hospitality: Driving engagement, retention and growth
Speaking at HRC 2025, leaders from Hawksmoor and Caravan explored how technology is reshaping recruitment, onboarding, and training
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InterviewsSenza Fondo: ‘Bigger plates, bigger energy’
The new Italian-American concept in Shoreditch is challenging London’s small-plates status quo with a bold focus on value, scale and experience – starting with bottomless beef shin lasagna
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NewsCo-founder of London bakery targeted with graffiti reacts
Vandals accuse the Dusty Knuckle of gentrification in Haringey despite its work with at-risk young people
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NewsWetherspoon boss: Diversity policies have become weaponised
Sir Tim Martin has said that corporate diversity policies have been “politicised and weaponised” and called for common sense on the topic
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NewsNimbys are killing London’s nightlife, says owner of Ronnie Scott’s
John James has said proposals for pubs and clubs in Soho to host more “quiet nights” threatened to “kill an international city”
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Analysis & InsightWhat will the business of coffee look like in 2050?
The World Coffee Portal explores the technology, market forces and consumer trends that will shape coffee in 2050
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Analysis & InsightBooze faces its big tobacco moment
A drop-off in drinking is prompting fears among investors that alcohol is facing its own “tobacco moment”, as health authorities call for cigarette-style warning labels and moderation becomes mainstream
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Analysis & InsightSocial climbers: is non-stop content creation now what it takes for restaurants to survive?
TikTok, Instagram and YouTube have transformed the hospitality industry. The Guardian talks to the restaurants riding the wave of viral-video success
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Analysis & InsightUrban Pubs & Bars: ‘It’s about turning experiences into repeat visits’
The group’s SEO-driven approach has helped it maximise footfall during occasions, but it’s the little touches that help capture customer loyalty, according to sales & marketing director Andre Johnstone
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OpinionUKH’s Kate Nicholls: ‘A crisis of confidence’
As business confidence in hospitality hits a two-year low, UKHospitality CEO Kate Nicholls calls for urgent government action – warning that unchecked cost pressures could derail the sector’s recovery and stifle long-term growth
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OpinionHow Ozempic is pushing eating out towards smaller, healthier portions
Weight-loss drugs have created a business case for introducing smaller portions and healthier menus. MCA explores how operators might respond
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InterviewsCUPP sees ‘huge potential’ in growing bubble tea market
The brand is developing its food offer and cafe experience in response to customer demand, brand director Angharad Jackson told MCA’s Food to Go conference