Tags:

Pub industry caught up in wave of UK redundancies

Chris Druce
Thursday 15 January 2009 12:56

The pub industry has been swept up in the latest wave of redundancies hitting UK employers.

With news of cuts at Barclays, Jaguar, drug company Pfizer and home shopping firm Grattan yesterday, Punch Taverns, the UK’s largest pub operator, today launched a 90-day consultation with head office staff in Burton upon Trent.

The company, which directly employees some 18,500 people, said up to 100 jobs could be risk amongst its 950 head office staff as it looks to manage costs in a deteriorating market.

Nigel Turpin, corporate affairs director at Punch Taverns, told Caterersearch: “We’ve written to our central teams today to let them know that as of tomorrow we’ll be kicking off with a 90-day consultation.

“We’ve done this because up to 100 jobs could be affected – this includes job changes and redundancies – and the time frame gives us time to review the situation properly.

Turpin added that the potential redundancies would not affect the company’s managed house team [Spirit] as changes had been made there last year.

Punch Taverns sees profits fall at its leased estate >>

Thwaites pub profits increase after restructuring of business >>

London restaurant Aaya goes into administration >>

New government proposals for training will costs pubs more than £150m >>

Diners are eating out less, but spending more >>

By Chris Druce

E-mail your comments to Chris Druce 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