Tags:

JD Wetherspoon feels smoking ban pinch

Christopher Walton
Friday 07 March 2008 15:13
no smoking sign

Profits at high-street pub chain JD Wetherspoon have dive-bombed in the past six months due to the smoking ban.

JD Wetherspoon saw its average sales per pub, per week, fall for the first time in a decade from £30,700 to £29,000.

Pre-tax profit in the six months to 27 January plunged by 13% year-on-year to £28.5m, with turnover almost flat, up 0.4% to £440.2m.

Wetherspoon chief executive John Hutson said that the smoking ban, which was introduced in the England on 1 July, had put traditional bar sales “under pressure” and the company was looking to diversify to mitigate further losses.

Hutson said the operator was planning to evolve the business in three ways to temper declining bar sales in the “non-smoking world”.

“First we want to improve the range and quality of products we are selling to our customers. Second we want to develop niche parts of the business like coffee, breakfast, wines and cask ales,” he said.

“Third, and most importantly, we want to improve the quality and the standards of our service in pubs.”

Hutson reiterated his belief that the now UK-wide smoking ban would be advantageous for the licensed trade in the long term, with Wetherspoon already seeing new customers coming through its doors off the back of its developing food business.

The company also claims to now be the biggest seller of Pimm’s in the world and serves up 350,000 breakfasts per week.

Customer spending falls at JD Wetherspoon >>

Smoking ban fails to dent JD Wetherspoon's profits >>

inance director quits JD Wetherspoon >>

Pub closure rate rises in 2007 >>

Government looks to new rules on alcohol promotions >>

By Christopher Walton

E-mail your comments to Christopher Walton here.

 

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

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