Archive for February, 2008

Shrinking Laurel?

Monday, February 25th, 2008

Laurel is reported to be closing 22 pubs and to be disposing of up to a hundred; it’s still tough out there.

M&B – Going Going………..

Monday, February 18th, 2008

‘Private equity groups Blackstone and CVC Capital Partners are reportedly circling pub chain Mitchells & Butlers. Punch Taverns has already confirmed its intention to merge with M&B in an all-share deal, but the offer being planned by Blackstone and CVC would probably buy M&B with a new company and offer shareholders the chance to own around 50 per cent of the business

No surprise to see Punch with their hat in the ring, but I expect Punch to start suffering soon; they have too many pubs boarded up.

Nando’s on The March

Monday, February 18th, 2008

‘Gourmet Burger Kitchen owner Clapham House is considering selling off some of its other restaurant chains to fend off a possible takeover from Nando’s owner Capricorn Ventures. Capricorn has built up a near 30 percent stake in the firm, according to recent filings.’

I like Nando’s, they have a great concept; sophisticated simplicity and a quality product. I’m not sure what growth there is out there for them, there’s only so much chicken you can punt, so buying a new brand is an obvious and smart move while they are cleaning up and cash rich. Good luck to them.

French Take On Drink Drivers

Monday, February 18th, 2008

France has announced plans to ban the sale of alcohol at petrol stations across the country, as part of a clampdown on drink drivers.
I love the French approach to many things, but allowing the sale of alcohol at service stations seems to be asking for trouble.

I seem to recall that some years ago they noticed an abundance of accidents involving car / tree collisions. In a bid to cut down such accidents, they set about cutting a lot of trees down, a very Gallic solution methinks :)

No More Mr. Pie Guy?

Tuesday, February 12th, 2008

Legislators in Mississippi want to ban restaurants from serving fat people. Health inspectors would be able to revoke the licence of any establishment that repeatedly fed “extremely overweight people

Sounds a bit like bolting the stable door after the horse is long gone. I don’t think this is one that will come onto the radar for us, I just can’t picture the ‘Fat Police’ hassling restaurant owners for letting people eat, what are they going to do, weigh and measure people at the table?

Tough Times on The High Street?

Saturday, February 2nd, 2008

Yes and no really. The high street is a tough trading environment certainly, but the merchants of doom want us to believe that the economy is on the brink of collapse and that the high street is in terminal decline; it’s not that cut and dried.

There is no doubt that some of the big players of the last few years are suffering; Chicagos are giving away many units to anyone who will take on the lease, Sports Cafe have ended up in administration and another high street collossus is in dire straits.

I do see places thriving though, and I have one client in particular who has broken records through January and looking to expand aggressively throughout 2008. It might be tough out there, but smart operators are doing very well.

So who will survive the carnage about to be wreaked on our industry? Mitchell and Butlers have done something silly so are all but out of the equation as an acquirer. Whilst this may not have been so significant last year with other big players buying up struggling smaller ones, the trading conditions this year have made the major names far more conservative in their expansion plans.

My prediction is for some very well known high street names that would have been added to a big portfolio last year will not survive. I can’t name names but I believe that we will see some big operations boarded up; watch this space.

On the positive side, I see some of the smaller, more nimble, operators with a funky food offer and a strong late night vision doing extremely well. There is some money out there, you are just going to have to be good at what you do to get it into your tills.