The deteriorating consumer climate led consumers to put off discretionary events ND choose to cater events themselves or spend less at a restaurant rather than use the industry’s services. Similar to the textiles and fashion industry, the catering industry is interesting in the sense that it is part leisure, part necessity. Countries within the UK, and even cities and towns within those countries, are painted strongly in character by their decided method of foddering and how they have attempted to either follow on the waves of change, or stubbornly resist it.
There are places within Britain even – Alveolar, for instance – which are still extremely traditional in heir foddering and have scarcely changed at all with the times. Pubs, cafes and small bakeries being just about the only type of eating establishment one might find. Turning dining into a leisure activity is much the sign of a matured, metropolitan capitalist-model society. Independent, “commercial” business rise to seize or exploit potential niches in the market and make themselves a profit.
With the rise of such a profit and free-enterprise-oriented society as ours, many regulations and legislature have come into place in attempt to standardize and/ or control the employing methods of such companies. A few of which WOUld be the “Sex Discrimination Act” of 1975, stating that discrimination of an individual on the grounds of their gender or marital status, leading to them being denied opportunities or training for promotion would be unlawful.
Similarly, the “Race Relations Act” of 1976 and the “Asylum and Immigration Act” of 1996 seek to allow legal immigrants into the UK work force, requiring that they have the right paperwork – proof of right to work in the KICK, and recognized bank account. (http://www. hospitalityandcateringnews. Com/2013/06/UK-branded-restaurant market-to-grow-by-5-6-billion/) The Auk’s Branded Restaurant Market is set for encouraging growth as branded chains continue to win market share from independents. This authoritative report covers all sub-sectors of the branded restaurant market including Fast Food, Pub Restaurants and Casual Dining Restaurants.
With an expected turnover of EYE. Ban in 2013, this market is set for accelerated growth through physical expansion and positive like-for-like performance, including modest underlying volume growth. Eating out habits are changing Consumers’ eating out habits are, however, becoming less structured and more informal, and a defining core capability that will influence the changing dynamic of the market is the capacity for restaurants to trade all day. New entrants, new owners Consumers passionate about food, demanding higher quality, better value and more diversity, will shape the future branded restaurant marketplace.
The street food revolution is bringing exciting new authentic cuisines, and this low-cost market entry model is gathering momentum, encouraging fast growth and is poised to directly influence strong operators and challenge weaker small brands and independents. Allegro’s forecast of 5 year 6. % CARR in the value of the branded restaurant market will comfortably out-perform the wider hospitality and retail markets, and will attract growing interest from a wide spectrum of parties including food retailers, private equity, large corporate and contract caterers, all looking to invest in a robust, growing market (http://www. Droplets. Com/catering/PC/extra. PDF) Hospitality and catering, like all leisure markets, benefits from improving economic conditions. For many people, real disposable income has grown over the last 20 years, and the forecasts are that it will continue to grow. In wealthy markets, the leisure and pleasure sectors outperform the economy in general. It is usually the case that, as people become wealthier, their extra income is not spent on upgrading the essentials but on pleasure and luxury items. However, whenever there is a downturn in the economy, the leisure sectors suffer more than others.
Differences between the commercial and non-commercial sector In relation to hospitality and catering, the non-commercial or “public” sector exists in the form of hospitals and institutes of education. Organizations in the commercial sector re privately owned and exist solely to find a niche to exploit to make money. While money-making is still a factor in the private sector, it is not the main goal. With the primary goal, demographic and expectations of the target audience, along with location and budget, all taken into account, different areas of the hospitality and catering industry begin to differ widely.
Public sector Controlled and funded usually by tax, and an important part of an individual city’s economic and social infrastructure, the public sector has seen additional attention paid to it by legislation attempting to standardize or control the insistence and content of their meals. (http://en. Wisped. Org/wick/Free_school _meal) -mime 1944 Education Act made it an entitlement for pupils to receive a free school meal. This entitlement was scaled back in 1949 when a flat charge of 2. 5 pence was introduced.
Over the next thirty years this flat fee was gradually increased, until in 1980, legislation was introduced to remove the requirement for Local Education Authorities to provide a meal for every pupil. Since that date, authorities have been obliged only to provide a meal to those pupils who are eligible for a free meal” Hospital – Catering exists in hospitals second to its primary function. People do not go to hospitals specifically to eat. Having a “captive” audience of usually the infirmed or immobile, hospitals in the UK are usually held to a standard for the nutritional content and consistency of the meals which are served to its patients.
Similarly, in both schools and prisons – institutes which are funded by the state and taxes, people do not attend prison specifically to eat, but as it has been deigned a basic human right to receive food, the government has an obligation to provide food for the inmates. More so, legislation such as the “Pure Food and Drug Act of 1906″and further amendments to it, coincided to dictate that providers of food and care – even those for prisoners – have an obligated to ensure a sufficient standard of nutrition is met and that the consumers of the food are made aware of what goes inside it.
Commercial Sector While having considerably more leeway in what they are able to get away with, companies in the public sector are by no means free from legislation which would seek to control their business practices and profit margins, forcing renaissance for those who require to see how much a company makes annually and how this compares to their competitors. More so recently than ever – a sign of matured capitalism – public, leisurely formal and informal eating has skyrocketed in metropolitan London, flourishing and soon-to-die businesses alike.
Among these, seeing some of the most drastic growth is the branded coffeepot. (http://www. hospitalityandcateringnews. Com/2014/01/UK-coffee-shop-trends-for -market-now-6-2-billion-and-growing/) “After 15 years of considerable growth, the coffee shop sector continues to be one of the most successful in the UK economy. Costa Coffee (1 ,670 outlets), Struck Coffee Company (790) and Cafe© Nero (560) remain the Auk’s leading brands with 54% branded chain market outlet share.
Physical expansion by leading chains remains the core driver of market growth. In particular, Costa added 1 18 UK outlets and 18% sales growth in calendar 2013. The UK coffee shop market is robust with established and predictable coffee consumption patterns. The report shows that the UK is now a nation of great coffee drinkers. 1 in 5 coffee shop visitors visit coffee shops every day compared with 1 in 9 in 2009, drinking an estimated 1. Billion cups of coffee per year in coffee shops. A continually rising market, coffee shops are also shown to increase “footfall” and “dwelling time” within the local area – meaning that patrons of the coffee shop are more likely to stay and shop around and boost the other business in the area. “express” outlets, such as the aforementioned coffee shops as well as fast/ready- made food outlets are an increasing trend in metropolitan areas, and have adapted their models and followed market research very well in order to carve a niche for themselves. Catering-wise, they have their own unique set of standards hey are held to.
In some areas of the commercial sector, such as hotels and fine dining – which is marketed more as “an experience” – greater attention is paid to building an atmosphere of luxuriance for the clientele and employees are specifically sought out to have the kind of qualities they believe will help compliment this business models. With fast food, quite differently, where speed and inexpensiveness are the top of the agenda for the customers, employees are held to lesser standards when being scouted and are seen as more “disposable”. They are paid less and require lesser qualifications to suit this.
Employees in the fast food industry are seen as far more disposable and inter-changeable. A chef in a fine dining restaurant would usually be seen as a terrible loss by their employers were they to quit, since scouting out someone with the sufficient talent, personality and ability to fit into the kitchen dynamic could be a very lengthy process. (book – Professional Chef level 2 Diploma, 2nd edition) Professional associations A non-profit making organization seeking to further a particular profession, the interests of the individuals engaged in that profession, and the overall public interest.