Tags:

Thwaites pub profits increase after restructuring of business

Christopher Walton
Friday 29 June 2007 10:50
George & Dragon, Ripon

Lancashire brewer and pub operator Thwaites has seen profits jump after last year’s improvement to its pubs and the restructuring of its business.

In the financial year ending 31 March, the company’s profits rose 9.5% to £12.7m (2006: £11.6m), which Thwaites credited to its programme of pub conversions.

Thwaites has spent the last year converting a number of its managed pubs to tenancy or lease to mitigate utility and staffing costs. The move has helped profitability but reduced turnover at its 420-strong pub estate to £162.7m (2006: £164.5m).

Like-for-like sales, which strip out the affect of new openings, increased 3.8%.

Thwaites has invested £3.5m over the past two years to improve its estate ahead of this Sunday’s implementation of the smoking ban.

Thwaites managing director Brian Hickman said: “The restructuring of our estate allows us to offer a really flexible package of managed, tenanted or leased options to suit both the pub and the potential retailers.”

 “This obviously came at a cost but has proved a real success and the work will be continued with a pub categorisation project that will allow us to further develop the total quality offering at every pub to really suit the customer.”

Thwaites spends £1.93m on five new pubs >>

Smoking ban already shaping pub market >>

Brewer Daniel Thwaites unveils new look ahead of anniversary >>

Thwaites website >>

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