Six out of 10 operators currently regard their biggest challenge as keeping costs down, according to a survey commissioned by a catering equipment supplier.
61% of pubs and restaurants contacted by The Red Door consultancy on behalf of Stockport distributor Stephensons admitted that their main concern was maintaining a handle on expenditure.
38%, meanwhile, said that finding new customers was their main challenge.
Staffing issues, predicting periods of peaks and troughs, and marketing were also obstacles that operators said they faced.
Stephensons undertook the study to understand how to better meet and exceed the needs and wants of its customers.
“With over 60% of those pubs and restaurants who participated in the survey stating their main worry was keeping costs to a minimum, it is imperative that as an industry, we do what we can to support them through these difficult economic periods,” said Henry Stephenson, managing director of Stephensons. “Indeed, this year we intend to offer a range of workshops to venues to help them to manage some of these issues.”
Stephensons is an independent, family-run catering equipment supplier based in Stockport. The company was launched in 1868 and has been serving the catering trade for over 140 years. It is now in its fifth generation of family management.