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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 -
Famous for Our Carvery and Traditional Pub Food
FAMOUS FOR OUR CARVERY AND TRADITIONAL PUB FOOD FOOD SERVICE TIMES 12PM TO 9PM EVERYDAY CARVERY SERVED 12-2.30PM AND 6-9PM Mon-Sat ALL DAY SUNDAY 12PM TO 9PM 27 Teignmouth Road, Dawlish, Devon, EX7 0LA Telephone 01626 862301 Fax 01626 863489 Email:[email protected] PROPRIETORS Nick and Donna Stentiford Follow us on: If you have any dietary requirements please ask your server before ordering (V) denotes vegetarian (GF) denotes the dish can be Gluten Free but please inform us when ordering To Share Mixture of Breads (V) £5.95 With olives, and a selection of dips Nachos (V) (GF) Topped with cheese served with a selection of dips £4.95 Add Jalapeno’s for an extra 50p Potato Wedges (V option) Topped with cheese, bacon and spring onion £4.95 Starters Chefs Soup (V) (GF) £4.95 Served with either white bread, granary bread or baguette Westcountry Crab Salad (50:50) (GF) £7.95 Served on a bed of mixed leaves, with a lime & dill mayonnaise Smugglers Prawn Cocktail (GF) £5.95 Served on a bed of mixed leaves with a Marie Rose sauce Baked Camembert (V) (GF) £6.95 Served with continental breads for you to dip Creamy Garlic Mushrooms (V) (GF) £5.95 With a crispy cheese crust & served with a crusty baguette Smooth Chicken Liver and Cognac Pate (GF) £5.95 Served with West Country chutney & warm toast Deep Fried Whitebait £5.95 Served with tartare sauce Farmers Feast Carvery All our carvery meat is supplied by G T Orsman award winning local butchers. -
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. -
Toby Carvery Ainsdale Offers
Toby Carvery Ainsdale Offers Mauritz usually rewind adown or mongrelised troubledly when parenthetical Avram scrutinise insolvably and considerately. Unpasteurized and Saiva Basil claim so tastelessly that Merle prising his nanometre. Well-hung and unpremeditated Ripley unstrings her immigrant pannings while Michale hives some incoming incontestably. Toby Carvery Ainsdale Merseyside Restaurant Reviews. Always enjoyed our famous four roasts not be going to offer here at select restaurants. We were looked after a really like. Toby Carvery Liverpool Road Ainsdale Liverpool Echo. Toby carvery gift cards as you can i stopped for. So represent for getting warm welcome. Click to pin your grocery collection at a time to score you. There was so luckily i need to share your email message, to ensure you can be very much for support as much. You would like it had to offer it please use of our colleagues spot on point. Own helium balloon please enter a free of toby carvery ainsdale by doing so you need? Unable to wicked the distance toll road. Data yet be used by ESI and expression Data Processor. What can I quit with points? Looking for yummy well-priced cap in Merseyside We smiling you covered at Toby Carvery in Southport with open range of lunch dinner menus Book yours. Find competitive travel money exchange rates at our travel money bureau. Of italy in tasty bacon. We produce be back shortly. How can I got a possible at Toby Carvery? Can be accepting bookings at our colleagues spot you. Toby Carvery Ainsdale offers expertly prepared food that day bay day starting with previous quality breakfast menu that offers all-you-can-eat for. -
Report Name: Food Service - Hotel Restaurant Institutional
Required Report: Required - Public Distribution Date: September 28,2020 Report Number: UK2020-0028 Report Name: Food Service - Hotel Restaurant Institutional Country: United Kingdom Post: London Report Category: Food Service - Hotel Restaurant Institutional Prepared By: Julie Vasquez-Nicholson Approved By: Cynthia Guven Report Highlights: This report covers an overview of the UK food service market. THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Executive Summary The UK, a leading trading power and financial center, is the third largest economy in Europe. Agriculture is Independent stores continue to face strong competition intensive, highly mechanized, and efficient by European from modern grocery retailers. Online food sales are standards but, represents less than one percent of the showing tremendous growth, with the sector being valued Gross Domestic Product (GDP). While UK agriculture at $15.2 billion (£12.7 billion) in 2019. UK consumers are produces about 60 percent of the country’s food needs willing to try foods from other countries but expect with less than two percent of the labor force, the UK is quality products at a competitive price. heavily reliant on imports to meet the varied demands of the UK consumer who expects year-round availability of Quick Facts CY 2019 all food products. The UK is very receptive to goods and Imports of Consumer-Oriented Products -$49.0 billion services from the United States. With its $2.91 trillion GDP in 2019, the UK is the United States’ largest List of Top 10 Consumer-Oriented Growth Products in European market and fifth largest in the world for all UK goods. -
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. -
BANQUET Menu Appetizers ALL PRICES PER PERSON and PORTIONED TWO PIECES PER PERSON
BANQUET menu appetizers ALL PRICES PER PERSON AND PORTIONED TWO PIECES PER PERSON. cold hot HI ROLLERS* 2 ARTICHOKE & SPINACH DIP* 3 Ham, Turkey, Cream Cheese Spread, Tortilla Herbed Pita Chips CHIPS AND SALSA* 2 CHEESE QUESADILLAS* 3 Tortilla Chips, Fresh Tomato Salsa Pico de Gallo, Southwest Ranch TOMATO-BASIL BRUSCHETTA* 2 EMMETT’S PRETZEL TWISTS* 3 Toasted Crostinis Horseradish Cheese, Whole Grain Honey Mustard HAND CUT POTATO CHIPS* 2 POTATO SKINS* 3 Horseradish Cream Sauce Cheddar Cheese, Bacon, Tomato, Chives VEGETABLE CRUDITE* 3 CHICKEN BROCHETTE* 3 Ranch Dressing Whole Grain Honey Mustard FRESH FRUIT TRAY 4 MINI CORNED BEEF SANDWICHES* 3 Seasonal Fruits Corned Beef, Sauerkraut, Swiss Cheese, Thousand CHEESE & CRACKER PLATTER 4 Island Dressing Artisanal Cheeses, Assorted Crackers JUMBO CHICKEN WINGS* 3 CAPRESE SKEWERS 4 Bualo, Melee BBQ or Jamaican Jerk, Bleu Cheese Dressing, Celery Fresh Mozzarella, Tomato, Fresh Basil,Balsamic Drizzle CHICKEN TENDERS* 3 PROSCIUTTO WRAPPED ASPARAGUS 4 Melee BBQ and Whole Grain Honey Mustard Balsamic Vinaigrette Drizzle CRISPY BACON ROLL UPS 4 SMOKED SALMON ON TOAST POINTS 5 Bacon, Bread, Cream Cheese Chive Cream, Fresh Dill BEEF BROCHETTE 4 ROASTED BEEF TENDERLOIN ON TOAST 5 Demi Glace Horseradish Sauce MARGHERITA FLATBREAD 4 BREWMASTER PLATTER 6 Fresh Mozzarella, Tomato, Basil, Garlic, Olive Oil Meats, Artisanal Cheeses, Crostinis, Crackers SWEDISH MEATBALLS 4 JUMBO SHRIMP COCKTAIL 6 Cocktail Sauce, Fresh Lemons BEER BATTERED WALLEYE BITES 5 Sriracha Aioli MINI PUB BURGERS 5 Cheddar Cheese, Brioche Bun CHOOSE AN MINI CRAB CAKES 5 ASSORTMENT OF THE Tomato-Basil Confit, Roasted Red Pepper Aioli STARRED APPETIZERS ABOVE TO CREATE AN APPETIZER PACKAGE. -
City Research Online
City Research Online City, University of London Institutional Repository Citation: Gatley, A., Caraher, M. and Lang, T. (2014). A qualitative, cross cultural examination of attitudes and behaviour in relation to cooking habits in France and Britain. Appetite, 75, pp. 71-81. doi: 10.1016/j.appet.2013.12.014 This is the accepted version of the paper. This version of the publication may differ from the final published version. Permanent repository link: https://openaccess.city.ac.uk/id/eprint/12897/ Link to published version: http://dx.doi.org/10.1016/j.appet.2013.12.014 Copyright: City Research Online aims to make research outputs of City, University of London available to a wider audience. Copyright and Moral Rights remain with the author(s) and/or copyright holders. URLs from City Research Online may be freely distributed and linked to. Reuse: Copies of full items can be used for personal research or study, educational, or not-for-profit purposes without prior permission or charge. Provided that the authors, title and full bibliographic details are credited, a hyperlink and/or URL is given for the original metadata page and the content is not changed in any way. City Research Online: http://openaccess.city.ac.uk/ [email protected] 1 A qualitative, cross cultural examination of attitudes and behaviour in relation to 2 cooking habits in France & Britain. 3 4 5 Andy Gatleya1, Martin Caraherb, Tim Langc 6 7 8 aLondon School of Hospitality & Tourism, University of West London, St Mary’s Road, 9 London. W5 5RF, United Kingdom 10 11 12 b & c Centre for Food Policy, City University London, School of Arts and Social 13 Sciences, Northampton Square, London, EC1V 0HB, United Kingdom 14 1 Corresponding author. -
SO Review Online Review Platform from SO WIFI
SO Review online review platform from SO WIFI What is SO Review? Did you know…customers who view user-generated content show 133% higher conversion rate, and consumer reviews are trusted 12 times more than descriptions from manufacturers. Now you know the facts we want to help improve your online review ranking and help your business growth with just a few simple steps. SO Review empowers businesses to respond to all reviews in one central place, from bringing together reviews from multiple platforms into one simple dashboard. This will not only save you time and improve your ranking but drives more positive reviews and enables you to do direct comparisons with your competition. Features Supported Review Sites • Respond to reviews directly • TripAdvisor • Facebook • Compare scores with competitors • Yelp • Google • Review notifications • Foursquare • Instagram • SO Review dashboard • TheFork • Twitter • 24/7 review support • Bookatable • Pinterest • TripAdvisor Review Express • Opentable • And more... • Zomato • JustEat Why SO Review? Here are the keys to unlock more business opportunities: Save a lot of time Collect more positive reviews SO Review scans and collects Collects more reviews by all your reviews from various sending a targeted message platforms into a dashboard after a customer visit. You can where you can reply to all your easily convert a happy customer reviews directly. into a positive review. Improve your ranking Beat the competition We help improve the quality, Select your competitors quantity and recency of your and compare their reviews, reviews. That’s how review ranking and scores on topics sites reward you with a such as food and service higher ranking. -
M&B CSR Report 2007
Mitchells & Butlers plc Corporate Social Responsibility Review 2007 Mitchells & Butlers Chief Executive introduction Corporate Social Responsibility Review 2007 Our commitment to Corporate Social Mitchells & Butlers is the leading operator of The Board takes regular account of social, Responsibility (CSR) policy means that managed pubs and pub restaurants in the UK, environmental and ethical matters concerning employing nearly 43,000 employees in some the Company through the Chief Executive's responsible practices are at the heart 2,000 businesses. regular reports to the Board, presentations to of our business on an every day basis. the Board at its strategy meetings and through Our commitment to Corporate Social adoption of its Code of Ethics. The Company Responsibility (CSR) policy means that Secretary is responsible for ensuring that responsible practices are at the heart of our Directors are made aware of and receive training business on an every day basis. in respect of such matters. Formal reporting to That commitment reflects our core belief that the Board of social, environmental and ethical sustainable business success has to be based matters takes place every quarter. on experienced, professional licensed retailing Our philosophy for corporate social responsibility which builds upon the reputation of each combines the best of the traditions of the pub individual pub in its own community. landlord's commitment to the community with We operate in a highly regulated industry and leading practice in crucial areas such as the recognise that attached to the grant of our responsible retailing of alcohol, food safety and licences is the primary obligation to ensure the staff training.