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Differences in Energy and Nutritional Content of Menu Items Served By
RESEARCH ARTICLE Differences in energy and nutritional content of menu items served by popular UK chain restaurants with versus without voluntary menu labelling: A cross-sectional study ☯ ☯ Dolly R. Z. TheisID *, Jean AdamsID Centre for Diet and Activity Research, MRC Epidemiology Unit, University of Cambridge, Cambridge, United a1111111111 Kingdom a1111111111 ☯ These authors contributed equally to this work. a1111111111 * [email protected] a1111111111 a1111111111 Abstract Background OPEN ACCESS Poor diet is a leading driver of obesity and morbidity. One possible contributor is increased Citation: Theis DRZ, Adams J (2019) Differences consumption of foods from out of home establishments, which tend to be high in energy den- in energy and nutritional content of menu items sity and portion size. A number of out of home establishments voluntarily provide consumers served by popular UK chain restaurants with with nutritional information through menu labelling. The aim of this study was to determine versus without voluntary menu labelling: A cross- whether there are differences in the energy and nutritional content of menu items served by sectional study. PLoS ONE 14(10): e0222773. https://doi.org/10.1371/journal.pone.0222773 popular UK restaurants with versus without voluntary menu labelling. Editor: Zhifeng Gao, University of Florida, UNITED STATES Methods and findings Received: February 8, 2019 We identified the 100 most popular UK restaurant chains by sales and searched their web- sites for energy and nutritional information on items served in March-April 2018. We estab- Accepted: September 6, 2019 lished whether or not restaurants provided voluntary menu labelling by telephoning head Published: October 16, 2019 offices, visiting outlets and sourcing up-to-date copies of menus. -
Annual Report and Accounts
2 0 1 4 Annual Report and Accounts www.mbplc.com Mitchells & Butlers plc Annual Report and Accounts 2014 Mitchells & Butlers plc is Our strategy to achieve this a member of the FTSE 250 vision has five key elements: and runs some of the UK’s •• Focus•the•business•on•the•most• best-loved restaurant and pub attractive•market•spaces•within• brands including All Bar One, eating•and•drinking•out Harvester, Toby Carvery, •• Develop•superior•brand• Browns, Vintage Inns and propositions•with•high•levels•• Sizzling Pubs. Our vision is to of•consumer•relevance run businesses that guests love •• Recruit,•retain•and•develop• to eat and drink in, and as a engaged•people•who•deliver• result grow shareholder value. excellent•service•for•our•guests •• Generate•high•returns•on• investment•through•scale• advantage •• Maintain•a•sound•financial•base Strategic report 2–33 Contents Strategic report 2 2014 Highlights 3 Chairman’s statement 4 Mitchells & Butlers at a glance Chief Executive’s statement Page 6 Governance Governance 35 Chairman’s introduction to Governance 36 Board of Directors 34–66 38 Directors’ report 6 Chief Executive’s statement 42 Directors’ responsibilities statement 8 Our market 43 Corporate governance statement 10 Our business model 48 Audit Committee report 12 Our strategy 50 Report on Directors’ remuneration 14 Our strategy in action 18 Risks and uncertainties 22 Key performance indicators Financial statements 24 Business review 68 Independent auditor’s report to the 26 Corporate social responsibility members of Mitchells & Butlers -
Restaurants, Takeaways and Food Delivery Apps
Restaurants, takeaways and food delivery apps YouGov analysis of British dining habits Contents Introduction 03 Britain’s favourite restaurants (by region) 04 Customer rankings: advocacy, value 06 for money and most improved Profile of takeaway and restaurant 10 regulars The rise of delivery apps 14 Conclusion 16 The tools behind the research 18 +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 2 Introduction The dining sector is big business in Britain. Nine per cent of the nation eat at a restaurant and order a takeaway at least weekly, with around a quarter of Brits doing both at least once a month. Only 2% of the nation say they never order a takeaway or dine out. Takeaway trends How often do you buy food from a takeaway food outlet, and not eat in the outlet itself? For example, you consume the food at home or elsewhere Takeaway Weekly or Monthly or several Frequency more often times per month Less often Never Weekly or more often 9% 6% 4% 1% Monthly or several times per month 6% 24% 12% 4% Eat out Eat Less often 3% 8% 14% 4% Never 0% 1% 1% 2% (Don’t know = 2%) This paper explores British dining habits: which brands are impressing frequent diners, who’s using food delivery apps, and which restaurants are perceived as offering good quality fare and value for money. +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 3 02 I Britain’s favourite restaurants (by region) +44 (0) 20 7012 6000 ◼ yougov.co.uk ◼ [email protected] 4 02 I Britain’s favourite restaurants (by region) This map of Britain is based on Ratings data and shows which brands are significantly more popular in certain regions. -
Butt Foods Vegan Snapshot UPDATED 11 05 18
SNAPSHOT OF THE GROWING VEGAN SCENE IN THE UK The rise of veganism in the UK and what it may mean for foodservice opportunities From being seen as niche and ‘quirky’ even just ten years ago, veganism is now more popular than ever across the UK. Driven primarily by younger people responding to growing fears over personal health, animal welfare and climate change – and fuelled by campaigns such as the annual Veganuary – the growing interest and participation in veganism looks set to continue. As ever, for foodservice operators, the vegan movement represents both a challenge and an opportunity. Either way, it can’t be ignored. Veganism is Most trend forecasters and market analysts agree that the era of mainstream becoming more veganism has arrived. Growing out of its perceived eccentric origins, and latterly its mainstream and trendy, ‘metropolitan hipster' cache, the increasingly wide interest in the vegan way less niche. of eating is fuelled by a variety of powerful – and highly topical – consumer motives and supported by a burgeoning industry of crowd-funded new business start-ups, cookbooks, Youtube channels, social media and events. But to properly understand the growth it’s important to recognise that it’s largely a ground-up movement, driven mainly by under-35s, and their motivations suggest that this is sustainable growth. "1 of "15 What’s a vegan? Like vegetarians, vegans have cut all meat and fish from their diet, but they go a step further and also exclude any products of animal origin, such as milk, cheese, eggs and honey. More than 860,000 of all vegetarians and vegans also avoid all non- dietary animal products such as leather and wool.! ! The vegan ‘halo effect’ Demand is being It’s interesting to note that, beyond the core of declared vegans, there seems to be a driven not only by growing ‘halo’ of consumers who are not actually vegans themselves, but exhibit declared vegans, but by non-vegans vegan buying behaviour from time to time. -
Annual Report and Accounts 2017 | Mitchells & Butlers Plc | 1 All Bar One, Leicester Square, Reopened Late in 2016
ANNUAL REPORT AND ACCOUNTS 2 0 1 7 Contents Financial highlights Strategic report Revenue £m 1 Welcome to Mitchells & Butlers 10 Chairman’s statement £2,180m 12 Mitchells & Butlers at a glance 2017** 2,180 14 Chief Executive’s business review 18 Our markets 2016 2,086 20 Our business model 2015 2,101 22 Our strategy 2014 1,970 24 Our strategy in action 28 Key performance indicators 2013 1,895 30 Corporate social responsibility 36 Risks and uncertainties 41 Financial review Adjusted* operating profit £m Governance 45 Chairman’s introduction to Governance £314m 46 Board of Directors 2017** 314 48 Directors’ report 54 Directors’ responsibilities statement 2016 318 55 Corporate governance statement 2015 328 62 Audit Committee report 2014 313 66 Report on Directors’ remuneration Financial statements 2013 310 89 Independent auditor’s report to the members of Mitchells & Butlers plc 96 Group income statement Adjusted* earnings per share pence 97 Group statement of comprehensive income 98 Group balance sheet 3 4 . 9 p 99 Group statement of changes in equity 100 Group cash flow statement 2017** 34.9 101 Notes to the financial statements 2016 34.9 134 Five year review 2015 35.7 135 Company financial statements 137 Notes to the Company financial statements 2014 32.6 Other information 2013 32.2 140 Alternative performance measures 143 Shareholder information * The Directors use a number of alternative performance measures (APMs) that are considered critical to aid understanding of the Group’s performance. Key measures are explained on pages 140 to 142 of this report. ** FY 2017 was a 53 week year. -
Excursion Calendar! All of Our Minibuses Have Tail Lifts and Facilities for Wheelchairs
BBoo llttoonn CCoommmmuunniittyy TTrraannssppoorrtt aanndd FFuurrnniittuurree SSeerrvviicceess Registered charity number 1101339 2017 Excursion Calendar 01204 393777 Welcome to Bolton Community Transport and ACCESSIBILITY Furniture Services’ 2017 Excursion Calendar! All of our minibuses have tail lifts and facilities for wheelchairs. We can also carry walking frames and will do our best to help Please read through the following information and with any other requirements you may have. To ensure that then browse the calendar, get your marker pen out, everyone can travel legally and safely, you must let us know the correct details (type and numbers) of any wheelchairs, walking and start booking! We can’t wait to see you aids or other equipment when you book, and contact us as soon onboard. as possible if anything changes. If our driver arrives to collect you and finds that your requirements are different to those BOOKING INFORMATION you booked, unfortunately they may be unable to accommodate you on the minibus. HOW DO I CONTACT YOU? Our office is at Unit A1, Lecturers Close, Bolton BL3 6DG GROUPS (registered charity number 1101339). The transport telephone If you are a nursing home, a care home, a community group, or, number is 01204 393777. Our office is open Monday to Friday, indeed, a group of any kind, and can assemble at least 10 8:30am to 5.00pm. If you need to contact us outside office hours, people, we can provide you with a bus of your own for one of our please leave a message on our answerphone and we will get excursions – provided you book and pay in advance and we have back to you at the earliest opportunity. -
2016 Food Service
THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 12/13/2016 GAIN Report Number: United Kingdom Food Service - Hotel Restaurant Institutional 2016 Approved By: Stan Phillips – Agricultural Counselor Prepared By: Julie Vasquez-Nicholson Report Highlights: This report provides an overview of the UK foodservice industry and its various sub-sectors. It describes how the various sectors work and provides contact information for all the main groups within the industry. Healthy food options are the hottest trend in the HRI sector which remains receptive to new American products. Post: London Author Defined: SECTION I – MARKET SUMMARY The hotel, restaurant and institutional (HRI) market is the UK’s fourth largest consumer market following food retail, motoring, and clothing and footwear. The HRI market provides prepared meals and refreshments for consumption, primarily outside the home. State of the market: In 2015 the UK foodservice sector (food and beverage sales to consumers) was estimated to be worth £47.9 billion ($62.2 billion). This was an increase of 2.8 percent on 2014. The food service sector is clearly an enormous market and is one that can provide many opportunities for prepared U.S. exporters. Although eating out is a way of life for many UK consumers, the number of times people eat out and the type of place where they eat are dictated by how much they want to spend. In the past year we have seen consumers wanting to eat out more and spend more. -
Mitchells & Butlers 2016 Annual Report
2016 + Annual Report & Accounts Mitchells & Butlers plc Annual Report and Accounts 2016 Financial highlights Revenue (£m) Strategic report 2 Chairman’s statement 4 Mitchells & Butlers at a glance 2,086m 6 Chief Executive’s statement 2016: 2,086 8 Our markets 10 Our business model 2015: 2,101 12 Our strategy 2014: 1,970 14 Our strategy in action 2013: 1,895 18 Key performance indicators 2012**: 1,855 20 Risks and uncertainties 25 Business review 1,600 1,700 1,800 1,900 2,000 2,100 2,200 28 Corporate social responsibility 32 Financial review Adjusted operating profit* (£m) Governance 318m 37 Chairman’s introduction to Governance 38 Board of Directors 2016: 318 40 Directors’ report 2015: 328 46 Directors’ responsibilities statement 2014: 313 47 Corporate governance statement 54 Audit Committee report 2013: 310 58 Report on Directors’ remuneration 2012**: 297 250 270 290 310 330 Financial statements 83 Independent auditor’s report to the members of Adjusted earnings per share* (pence) Mitchells & Butlers plc 90 Group income statement 91 Group statement of comprehensive income 34.9p 92 Group balance sheet 2016: 34.9 93 Group statement of changes in equity 2015: 35.7 94 Group cash flow statement 95 Notes to the financial statements 2014: 32.6 129 Five year review 2013: 32.2 130 Mitchells & Butlers plc Company financial statements 2012**: 29.8 132 Notes to the Mitchells & Butlers plc Company financial statements 26 28 30 32 34 36 Shareholder information * Adjusted figures refer to results before separately disclosed items as detailed in note 2.2 of the accounts. -
Annual Report and Accounts 2015 Revenue £2,101M +6.6%
www.mbplc.com Annual Report and Accounts 2 0 15 Mitchells & Butlers plc Mitchells & Butlers plc Annual Report and Accounts 2015 Revenue £2,101m +6.6% Contents Strategic report Financial statements 2 Chairman’s statement 71 Independent auditor’s report to the 3 2015 Highlights members of Mitchells & Butlers plc 4 Mitchells & Butlers at a glance 74 Group income statement 6 Chief Executive’s statement 75 Group statement of comprehensive income 8 Our market 76 Group balance sheet 10 Delivering for our customers 77 Group statement of changes 14 Our business model in equity 16 Our strategy 78 Group cash flow statement 18 Risks and uncertainties 79 Notes to the financial statements 22 Key performance indicators 108 Five year review 24 Business review 109 Mitchells & Butlers plc Company 26 Corporate social responsibility financial statements 31 Financial review 110 Notes to the Mitchells & Butlers plc Company financial statements Governance 35 Chairman’s introduction Shareholder information to Governance 116 Shareholder information 36 Board of Directors 116 Glossary 38 Directors’ report 42 Directors’ responsibilities statement 43 Corporate governance statement 49 Audit Committee report 52 Report on Directors’ remuneration Adjusted earnings per share* 35.7p +9.5% Adjusted operating profit* £328m +4.8% * Adjusted figures refer to results before exceptional items as noted in the Group income statement. 1 Mitchells & Butlers plc Annual Report and Accounts 2015 Mitchells & Butlers plc is a member Strategic of the FTSE 250 and runs some of the report 2–33 UK’s best-loved restaurant and pub brands including All Bar One, Harvester, Toby Carvery, Browns, Vintage Inns and Sizzling Pubs. -
The PETA Guide to Introducing Vegan Options
© Dreamstime.com | Andreeacraciun | © Dreamstime.com © Dreamstime.com | Shomova © Dreamstime.com Vegan Vegan Options Introducing THE GUIDETO © Harvester 2019 © Dreamstime.com | Irontrybex © Dreamstime.com © Zizzi © Harvester 2019 Introduction CUSTOMERS WANT YOU’LL IMPROVE YOUR HEALTHY CHOICES ETHICAL PROFILE There’s no doubt that interest in vegan food is booming, 3. 6. and a growing number of restaurants – from chains such as Considering that plant-derived foods are often naturally low Consumers are rightly shocked when they PizzaExpress and Vintage Inns to fine-dining establishments such in fat and contain no cholesterol, it’s no wonder that many learn about the grim lives and violent deaths as Gauthier Soho and Liverpool’s The Art School – now offer a people look for healthy vegan meals when they eat out. of animals raised for their flesh, eggs, or milk variety of vegan dishes, including all-important desserts. Accomplished athletes such as tennis star Serena Williams, as well as those hauled from the oceans. One ultramarathon runner Scott Jurek, and cage fighter Mac of the most popular videos on PETA’s website Vegans don’t consume meat, dairy “products”, eggs, honey, Danzig stay in top form by eating vegan. According to the is “Glass Walls”, narrated by Paul McCartney, or any other food derived from animals. A vegan diet can (and British Medical Association, people who eat meat and dairy detailing the suffering of animals raised for should) contain a wide variety of vibrant, nutritious foods, “products” are more likely to suffer from obesity, high blood food. Time and time again, investigations by including vegetables, grains, pulses, nuts, seeds, and fruits. -
Soft Drinks Review 2018 Foodservice & Licensed
FOODSERVICE & LICENSED SOFT DRINKS REVIEW 2018 the Future of 2018 Market Total Channel The Year In Total Drinks Food Service Consumer Definitions Welcome And Licensed Soft Drink & & Glossary Data Sources influences Soft Drinks Performance Numbers Market Sales Soft Drinks Trends Licensed 1 WELCOME to the Britvic Soft Drinks Review It has been an unprecedented year for our category with a series to the people and world around us through our sustainable of impactful events to navigate. A number of opportunities and business programme, ‘A Healthier Everyday’, which challenges arose from changes in the consumer, operator and focuses on three areas where we can make a real regulatory landscape. difference: healthier people, healthier communities and a healthier planet. The Soft Drinks Industry Levy (SDIL) was introduced last April, Paul Graham signalling the start of increasing government focus on initiatives Spearheaded by the Blue Planet II documentary, plastic - and GB Managing Director to help improve the nation’s health through reducing calories particularly single use - came into sharp focus. Many positive from our diets. Manufacturer activity ahead of the levy, includ- steps have been taken in retail, including charging for plastic ing reformulations to reduce sugar or packaging size, removing bags and the introduction of reverse vending machine trials and Preparations for Brexit continued throughout 2018. There will of full sugar lines and/or offering alternatives resulted in just 8.4% as an industry we must continue to prioritise how we can limit course be regulatory changes to adapt to but I believe that the of soft drinks being levy liable. our environmental impact. -
Food Franchise Magazine – Spring 2016
FOOD FRANCHISE Fast food Franchise QSR Franchise Coffee franchise Food-to-go Franchise Pub Franchise Restaurant Franchise HISE NC A R F Be Inspired S WINTERSPRING EDITIONI E Wrapchic founder O I T P N P O RT U Mahesh Raikar tells us why he chose franchising FOOD FRANCHISE FOOD V3 ISSUE 2 SPRING UP & COMING ONE TO WATCH Food FRANCHISES Take a look at the brands with big plans We profile exciting noodle franchise Neds for the next twelve months Noodles who are quickly growing their franchise portfolio Print edition £3.99 NATWEST SURVEY FINANCE SPRING EDITION We go deep into the latest Experts from the KPMG BFA/NatWest survey to find small business team give us out more about the state of some advice about funding a the food franchise industry venture Editor’s message elcome back to Food Franchise magazine. It only seems like a Wfew weeks ago that the last issue came out, yet here we are again. For those of you who already know, and those that don’t this will be my last issue as the Editor of Food Franchise. It is with great sadness that I move on to pastures new and I’d like to take the time to reflect on my time here. The last 18 months have been a fantastic experience and as a team we have seen the publication grow from 36 pages to 96! We Editor have visited many tradeshows and partnered with some exciting companies. The magazine Scott Rumsey has seen a successful launch into retail and I’m sure that it will continue to do so under the [email protected] guidance of the new editor.