Tags:

Punch Taverns reports a slide in sales

Chris Druce
Wednesday 03 September 2008 13:15
Punch Taverns

The UK’s largest pub company Punch Taverns today reported a slide in sales, adding further weight to claims the sector is in crisis.

Punch, which has more than 7,500 pubs, said like-for-like contribution from its leased estate had tumbled 3.4% in the year to 23 August.

Within its 864-strong managed estate, like for-like sales were 3.3% lower than a year ago.

To help struggling publicans, facing falling consumer spending, higher utility costs and a drop in trade form the smoking ban, Punch has spent £6m on rent concessions for lessees.

Despite the tough trading conditions, the pub company said it remained confident of delivering full year earnings in line with expectations when it reports them on 4 November.

The announcement comes a day after Greene King also reported a slide in sales and follows warnings at the weekend from the British Beer & Pub Association that the industry now faced its worse crisis for seventy years.

Punch also confirmed that HM Revenue & Customs had given it clearance to convert to tax-efficient Real Estate Investment Trust status, although the company confirmed it is still weighing up the pros and cons of such a move.

Punch punishes staff over hygiene exposé >>

Punch Taverns unveils multimillion-pound deal with energy specialists >>

Union attacks Spirit over proposed changes to staff working conditions >>

Punch to convert 50 Spirit properties to leasehold >>

Greene King confident it will meet targets >>

Crisis time for British pubs >>

REIT decision could transform pub sector >>

By Chris Druce

 

E-mail your comments to Gemma Sharkey here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here