Tags:

Carluccio’s reports good festive trading

Angela  Frewin
Friday 05 February 2010 10:31
The Exeter branch is the first new opening of the financial year

Italian restaurant chain Carluccio’s said it expects overall trading conditions to remain challenging in 2010 but added it was set to meet its five store opening target for the year.

The company reported strong trading over the festive period and said that turnover for the 17 weeks to 24 January was up 8% compared with last year.

The turnover growth was achieved despite disruption to footfall and trading during January, as a result of the adverse weather conditions, and without significant discounting.

Carluccio’s said its first new restaurant of the financial year in Exeter, Devon, has traded well, exceeding board expectations. The opening will be followed by two new sites in Wimbledon, south London, in February and Cardiff in March bringing the group’s portfolio to 45 outlets.

Carluccio's added that “good progress” was being made by Landmark, its Middle Eastern franchisee, with two further sites in Dubai scheduled to open in the spring.

Meanwhile its Irish franchisee closed its restaurant in Dublin this week.


Carluccio’s reports fall in profits but says consumer confidence is rising >>

Carluccio’s Oxford branch on the market >>

Carluccio's set to beat expectations after posting 8% rise in turnover >>


By Kerstin Kühn


E-mail your comments to Kerstin Kühn here.

If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk


Caterersearch.com jobs

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



 

Blogs on Caterersearch.com
Catch up with more news and gossip on all Caterer's blogs
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