Tags:

Confidence remains relatively high among hospitality operators

Kerstin  Kühn
Friday 05 March 2010 17:27

Hospitality operators in the UK are optimistic about business prospects in the first half of 2010 despite a tough trading environment in the last six months of 2009, a survey has found.

According to the Santander Corporate Banking Business Confidence Index, which questioned nearly 875 businesses, more than two thirds (71%) of hospitality and leisure company owners are confident about their business prospects in the first half of this year.

However, confidence among operators has dropped from 89% six months ago and is slightly below the national average of 75%.

The survey found that while overall half of companies in the UK saw profits slide in the second half of 2009, hospitality and leisure businesses ranked above that average with 52% reporting a drop in profits. The average drop in profits for the last six months of 2009 was 12.7%. More than a quarter (27%) reported an increase in profits, with the average rise at 12.3%.

Steve Pateman, head of Santander Corporate Banking, said: “Confidence remains relatively high among hospitality and leisure firms although it has certainly been knocked in the past four months by the continuing squeeze on profits.”

London restaurateurs optimistic about 2010 >>

UK hotel revpar forecast to grow by 3% in 2010 >>

Cold snap drives down sales in pubs and restaurant sales >>


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 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