Tags:

JD Wetherspoon benefits from 'Aldi effect' as sales rise

Daniel Thomas
Tuesday 04 November 2008 12:13
pub

JD Wetherspoon has become the latest high-street operator to benefit from the “Aldi effect” as customers trading down helped to boost sales.

The group, which has nearly 700 pubs, today revealed that like-for-like sales increased 1.5% in the 13 weeks to 26 October, an improvement on the 1.1% increase seen in the first five weeks of the period. 

Total sales rose 6%, although operating margins were down 1.3% on a year earlier because of increases in operating costs such as staff, food and marketing.

Food sales now account for 29% of business, compared with 17% a decade ago. Including bar purchases made with table meals, food customers generate around two-thirds of all sales and produce weekly food sales per pub of around £8,800. 

Wetherspoon believes it sells more meals per pub a week than any other major pub company.

Analyst firm Numis Securities said casual diners were trading down to cheaper options such as Wetherspoon, while Blue Oar Securities said the group was “performing exceptionally well”.

In a statement, Wetherspoon said: “Notwithstanding the continued difficult conditions in the wider UK economy, we remain confident of the company’s prospects for the financial year ending July 2009.”

JD Wetherspoon's profits suffer from 'traumatic year' >> 

Wetherspoon feels inflationary pressures >> 

Pub operator JD Wetherspoon introduces gluten-free menu >> 

Greene King to reduce beer and wine prices >> 

By Daniel Thomas

 

E-mail your comments to Daniel Thomas here.

Caterersearch.com jobs
Looking for a new job? Find your next pub job here with Caterersearch.com jobs

 

 

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