Productivity levels in hospitality are healthy and improving, but businesses continue to be held back by red tape, according to a report published this week by UKHospitality and out-of-home food & drink market data specialist CGA. The UKHospitality & CGA Future Shock Report examines productivity in the UK’s hospitality sector and the support needed to improve its levels.
There are currently 2.3 million Brits employed in the hospitality sector, and it’s well known for its high-pressured environment and long hours. As well as this, hospitality workers deal with 2 – 3 complaints from customers per week who are less than happy.
So, when things go wrong, they can go really wrong
New CGA data has shown that removing John Smith’s from the bar not only loses your John Smith’s volume, but also loses another 136 pints per week of total draught, a potential loss of up to £25k a year. In response to this, John Smith’s has surveyed the UK’s publicans and punters to reveal the staples of the Great British Pub which, much like John Smith’s, drive significant value, so should never be removed.