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Morning Briefing for pub, restaurant and food wervice operators

Thu 17th Jul 2025 - Update: Wasabi CEO's warning to government, Bone Daddies
Wasabi CEO – ‘nanny state policies risk killing Britain’s restaurants’: Henry Birts, chief executive of Wasabi, the sushi and bento brand backed by Capdesia, has warned “nanny state policies risk killing Britain’s restaurant trade”. Birts said the growing burden of red tape is stifling Britain’s hospitality sector and making it harder for companies to survive amid soaring taxes. He told The Telegraph: “We’re at risk of sort of really killing the industry if we continue to regulate and regulate and put the costs up. All of this together is having a collective effect that is just not helpful.” Criticism of government regulation comes after prime minister Sir Keir Starmer unveiled plans to compel large restaurants and fast food brands to cut diners’ calories in an attempt to drive down obesity rates. Businesses have warned that such a move could lumber them with a mountain of bureaucracy and extra costs at a time when margins are already under strain. Birts said: “I’m a big believer that our industry needs to continue to be responsible around health. But I think if the government continues to tax and regulate their way through all of this, there’s a line where it becomes very unhelpful, and we end up shooting ourselves in the foot.” The exact details of what will be asked of restaurants are yet to be revealed. But measures are expected to be similar to those recently announced plans for supermarkets, which will require them to reduce the calories in shoppers’ baskets. Birts said the increase in national insurance rates for employers would amount to a bill reaching “seven figures” for Wasabi. Birts said the 50-strong business – which is opening its first franchise site this month, at Luton airport – was seeing a “healthy” trade despite customers cutting back. He added: “We used to be a five-day-a-week restaurant; now we’re more reliant on the three days in the middle. So we have to be very, very careful. We’re still trading very, very well in some of these restaurants, but I wouldn’t say office workers are flocking back year-on-year.” A government spokesman said: “Our ten year health plan will tackle the obesity crisis and ease pressure on the NHS, working with the largest businesses like supermarkets and restaurants to set a new food standard.”

Premium Club subscribers to receive Next Who’s Who of UK Hospitality tomorrow, videos from Operational Excellence Conference on Friday, 1 August: The next Who’s Who of UK Hospitality will feature 81 updated entries and 23 new companies when it is released to Premium Club subscribers tomorrow (Friday, 18 July), at midday. The database now features 954 companies, and this month’s edition includes more than 255,000 words of content. The companies, listed in alphabetical order, will have their most recent results reported as well as broader information around Ebitda, plans and trading style available. The database merges Companies House information, interviews and other public information to provide an easy to reference and exhaustive guide to the sector. Premium Club subscribers will also receive all the videos from the Operational Excellence Conference on Friday, 1 August at 9am. They include Claire Robertson, operations director of premium pubs and bars within Marston’s, who talks about getting the best out of multiple teams.  Premium Club subscribers also receive access to five other databases: the Turnover & Profits Blue Book, the Multi-Site Database, the New Openings Database, the UK Food and Beverage Franchisor Database and the UK Food and Beverage Franchisee Database. All Premium Club subscribers will be offered a 20% discount on tickets to Propel paid-for events and discounts on specialist sector reports. Operators that are Premium Club subscribers are also able to send up to four members of staff to each of our four Multi-Club Conferences for free. Premium Club subscribers receive their daily Propel Info newsletter 11 hours earlier than standard subscribers, at 7pm the evening before. They also receive videos of presentations at eight Propel conference events two weeks after they are held. This represents around 100 videos of industry insight over the course of the year. Premium Club subscribers will be sent a dedicated monthly newsletter that will highlight key updates in the sector and direct subscribers to all the vital content their membership offers. Premium Club subscribers also receive exclusive opinion columns every Friday at 5pm, which include the thoughts of Propel group editor Mark Wingett and a host of industry leaders from across the sector. A Premium Club subscription costs an annual sum of £495 plus VAT for operators and £595 plus VAT for suppliers. Companies can now have an unlimited number of people receive access to Premium Club for a year for £995 plus VAT – whether they are an operator or supplier. Email kai.kirkman@propelinfo.com today to sign up.

Bone Daddies reports record turnover of £18.8m but falls to loss: Bone Daddies Group – which comprises the eponymous ramen restaurants as well as Shack-Fuyu and Flesh & Buns – has reported turnover increased 4.3% to £18,794,863 for the year ending 29 September 2024 compared with £18,794,863 the previous year. The group, which employs around 400 staff, posted a pre-tax loss of £299,298 compared with a profit of £26,884 the year before. Gross margin was maintained at 78%. In their report accompanying the accounts, the directors stated: “We are pleased to report Ebitda of £849,396 (2023: £950,327), representing a strong year of trading achieved despite the significant challenges faced by the hospitality industry throughout the year.” No dividend was paid (2023: nil). Last year, Bone Daddies introduced South African bagel concept Kleinsky’s into the UK, with a debut site opening in London’s Mayfair. Opened in 2014 in Cape Town by brothers Adam and Joel Klein, Kleinsky’s “blends traditional recipes with the best local ingredients to bring a slice of New York to Cape Town”. The first UK site for the concept has launched at 39 North Audley Street, with a second site lined up in the City.

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