Tags:

Carluccio’s profit down as economy and cost pressure takes its toll

Chris Druce
Tuesday 19 May 2009 15:42
Carluccio's Dubai outlet opened in March

Carluccio’s has seen a 12% fall in half-year profits, as pressure on costs and falling consumer spending hit margins.

Announcing results for the six-months to 29 March, Carluccio’s revealed that pre-tax profit had slipped to £2.5m compared with £2.8m a year before.

The company, which operates 42 stores in the UK and aboard, said it has been hit hard by Sterling’s weakness against the Euro, as many of its products are imported directly from Italy.

The group also cited higher utility costs, partly due to end of a fixed-term energy contract, and higher staff costs down to the Government’s new law preventing businesses including bank holidays within annual holiday allowance.

Carluccio’s opened three new stores in Leicester, Bristol and Earlsfield in south-west London in the first half of the year, while its first Middle Eastern outlet opened in March.

Turnover was up more than 13% at £34.5m (2007: £30.4m). Chairman Stephen Gee said with approximately 100,000 customers visiting Carluccio’s each day its prospects remained good despite the recession.

“This loyalty coupled with our unique all day trading model, our experienced management team supported by loyal and enthusiastic staff, give me confidence in the long term prospects of this business,” he added.


Mystery suitor for Carluccio’s revealed as private equity firm >>

Mystery suitor makes approach for Carluccio’s >>

Caring eyes up Carluccio’s >>

Promotions help keep Carluccio's buoyant >>


By Chris Druce


E-mail your comments to Chris Druce here.


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