All PizzaExpress articles – Page 21
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NewsPizzaExpress launches Memorable Moments campaign
PizzaExpress has launched a new campaign called ‘Memorable Moments’ in line with its 50th birthday celebrations, which gives consumers the chance to have a special treat
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Analysis & InsightSector brands make top 100 customer experience list
A number of leading sector operators have been included in this year’s best brands for customer experience list collated by KPMG Nunwood
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NewsSector has no appetite for Gov.t intervention on tipping
On the back of the Government launching an investigation into the issue of tipping across the sector, the majority of leading operators believe that the industry should self-regulate any change
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NewsCDG to remove administration fees on tips
Casual Dining Group is to remove all administration fees for customer tips made by credit card or by cash following an operational review of recent acquisitions
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NewsAzzurri follows PizzaExpress in dropping admin fee on tips
Azzurri Group is to follow PizzaExpress in removing the 8% administration fee on tips made by electronic card payments from November this year
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NewsPizzaExpress to scrap 8% admin fee for card tips
PizzaExpress has announced it will scrap its 8% admin fee for tips paid through cards from next month.
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NewsPizzaExpress to trial chicken concept
PizzaExpress, the Hony Capital-backed chain, is set to trial a chicken concept called Reys
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Analysis & InsightThe lunch crunch
We would appear to be set for a wave of lunchtime sector M&A. However, there are a number of reasons why any M&A glut may be a little less frenzied than was the case with the restaurant sector, argues Sam Fuller of Altium Capital
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News
Government to launch investigation into “tipping abuse”
The Government is to launch an investigation into the issue of tipping across the sector
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NewsLas Iguanas secures Birmingham site
Las Iguanas is set to open four new sites by the end of the year, including a restaurant at the Resorts World scheme in Birmingham
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NewsCote refutes service charge criticism
Cote has strongly refuted criticism that it is retaining the entire service charge it automatically adds to bills rather than giving it to staff as tips
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Analysis & Insight
Tipping point
With staff recruitment and retention at its most challenging and when consumers are demanding more transparency, is it time for sector wide legislation on service charge to be implemented to take out the grey?
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News
Scoffs and ULG set for Paddington
Scoffs and Urban Leisure Group (ULG) have both been confirmed as opening in London’s Paddington
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News
PizzaExpress fined £200k after employee falls from window
PizzaExpress has been fined £200kafter a maintenance worker was seriously injured after falling out of a restaurant window
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NewsUnite campaigns against PE tip charge
More than 5,000 people have signed a petition launched by the Unite union calling on PizzaExpress to drop an 8% administration fee taken from credit card tips.
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NewsPV begins Debenhams link up
Patisserie Valerie has begun its new partnership with Debenhams, with the opening of two sites in the retailer’s stores in Hereford and Redditch
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OpinionBuilding a pub by hand
Ever thought about building a pub by hand? I’m sure Marston’s think about it a lot due to their new build program, but what about a new entrant to the market. Up in Manchester there is a group planning to build a pub using traditional construction crafts and crowd sourced labour. n a month, when newsflow surrounding the pub sector has been mixed, it is good to see that faith in the British pub remains
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Analysis & Insight
Nando’s leads in social media stakes
Nando’s has come out on top in the eating-out sector when it comes to social media,according to a snapshot of by consultancy VON Marketing
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NewsBig Easy close to securing first two regional sites
Big Easy, the barbecue and lobstershack concept, is weeks away from heads of terms at two sites out of London, M&C understands.
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OpinionIn conversation with Luke Johnson
The prolific sector investor behind Risk Capital Partners on what it takes to be an entrepreneur in hospitality, the risks around crowdfunding, the dangers of deep discounting and passing up a certain Portuguese chicken concept