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Food retailing and the single European market In this feature, written specially for Seafood International, PETER BACKMAN describes the retail developments in Europe that are taking place as 1992 approaches, [...]

The themed restaurant sector of the UK leisure market has expanded more rapidly than other restaurant sectors, according to a 1997 report from Marketpower. Economic growth in the middle of the 1980s encouraged people to eat out regularly and to experience different surroundings. Early themed restaurants offered good food as well as a theme, whereas restaurants opening up in the 1990s are finding that a shortage of skilled staff, limited food choice and poor service are hindering their chances of success. Food needs to become the focus of the business in order to succeed.

Sir, The Big 30 listing of wholesalers (24 January, p40) was most useful as usual. However, I think you may be mixing apples and pears in some cases. I'd particularly [...]

Sir, Your article on the opportunities in foodservice for hard-pressed food suppliers (12 December, p12), got it right in part. But I believe you left out the most important question [...]

You report that, based on National Statistics' figures, 'consumers are now spending more money on eating out than on meals at home'. Despite the growth in eating out over the [...]

SIR; According to 'Foodservice is the way to go' (The Grocer, March 11,p14),wholesalers believe it represents the best opportunity for them to grow. That may be true based on current [...]

SIR; I was unable to attend The Grocer's Future for Retail and Foodservice conference but I read the follow-up article (The Grocer, November 19, p9) with some interest. I note [...]

Peter Backman is the chief executive of London-based Foodservice Intelligence Ltd., which analyzes the foodservice market in Europe for manufacturers and operators. He can be contacted at 001 44 181 [...]

The article reports on the performance of the restaurant business in Great Britain from 1980 to 2010. Data shows that 22 percent of the disposable income of consumers were spent on food. By early 1980s, the eating out sector saw growth as food ingredient suppliers had increased their distribution to several restaurants. Also during this period, many food chains, such as McDonald's, KFC and Burger King, emerged in Great Britain. The market of the contract catering and pub sectors also grew during the 1990s.

The article discusses the diversification of marketing by operators in the hospitality industry in England. A year-on-year increase of 2.6 percent has been shown by the total value of the eating out market. Eating habits have changed with an increase in take-away eating and fast food. To widen customer demographics, companies have taken advantage of the breakfast and coffee business. Discount offers are aimed at enhancing brand loyalty and building a stronger customer relationship.

The author reflects on the kinds of food and the nature of restaurants that will be significant in the future. He argues that the growth of an eclectic mix of cuisines, prices and service styles has influenced the eating out market. He comments on the role played by restaurants and pubs in the nation's health. The author believes that the future of fine dining restaurants will be challenged by the continued growth of gastro-pubs and that its numbers will decrease by 2017.

The article focuses on how far did the food service companies and industry in Great Britain grew from the time it started. It states that the stores of McDonald Corp are only fewer than 50 in 1983, and that Pret A Manger and Starbucks Corp. are not yet known. However, in 2008, these three chains combined a total of 2,200 stores which span across the country. It presents the top 10 store branches that emerged in the country back in 1983 with Little Chef leading them for having 314 stores.

Several letters to the editor are presented in response to articles in previous issues including "Greedy operators slammed..." in the October 18, 2007 issue, report on management recruitment in the October 25, 2007 issue, and "If you can't stand the heat..." in the October 11, 2007 issue.

Presents letters to the editor referencing articles discussed in previous issues. Cancellation of the 2004 British Meat Chef of the Year competition; Missed opportunity for regional food at the launch of the Regio Food Project; Comments from Oliver Peyton on catering training.

In the article, the author discusses the trends in the restaurant industry worldwide as of late May 2014. He focuses on the trends he saw at the National Restaurant Association (NRA) show, including the reduction of featured factory-produced food, food customisation and a focus on the millennial customers. He cites the launching by Outback Steakhouse founder Chris Sullivan of his Carmel Café and Wine Bar in Tampa, Florida.

A letter to the editor is presented in response to the article "The Americans Are Coming Again" in the August 30, 2013 issue.

The author comments on the impact of food-price inflation on food service operators' chances of profitability in Great Britain. He cites the rising food costs for the sector. He says that the natural inclination of any business owner is to pass these rises to the customer by increasing menu prices. He says that successful operators need to reduce costs and sell more to maintain profitability.

A letter to the editor is presented in response to the article "Golden Age May be Mere Gift," in the August 23, 2007 issue.

Several letters to the editor are presented in response to articles in previous issues including an article on the impact of the human resources on the growth of the hotel industry in the March 16, 2006 issue, "Britons Are Top of Dining-Out League," in the March 23, 2006 issue and an article about hotels missing out on the benefits of corporate social responsibility.