Caprice Holdings to make UAE debut today: Caprice Holdings, the Richard Caring-backed, high-end restaurant business, will make its debut in the UAE today (Wednesday, 4 December) with the opening of Sexy Fish Dubai, located on the rooftop of Dubai International Financial Centre’s (DIFC) Innovation One. Following in the footsteps of its sister sites in Manchester, Miami and Mayfair, the 300-cover Japanese-inspired restaurant and terrace will feature views of Dubai’s skyline and signature artworks by Damien Hirst. The company said Sexy Fish Dubai “draws inspiration from the brand’s glittering heritage in the UK and USA” and “marks the next chapter for this world-famous restaurant and bar concept which first landed in London’s Mayfair in 2015”. Caring added: “We are thrilled to bring Caprice Holdings, our rich heritage, and expert know-how to a region that is bubbling with potential and opportunity. We look forward to bringing our unique approach to the region’s competitive and glamorous F&B landscape with the launch of Sexy Fish Dubai.” Last month, the Caring-backed Bill’s opened its first new site in six years, in Milton Keynes’ Queens Court, having told Propel it was returning to the expansion trial – hiring Raj Manek as its new head of property acquisitions and appointing Savills to advise on its UK expansion plans. It came after the Caring-backed The Ivy Collection opened in Liverpool’s Castle Street for its fourth launch in the space of three months, following openings in Belfast, Canterbury and Bournemouth. Also last month, Caring opened the first international site for his Harry’s bar and restaurant concept, in Doha, Qatar.

A third of consumers willing to pay more for sustainability when eating out: Despite economic uncertainty and pressures on consumer spending, when it comes to eating out, consumers are willing to pay a premium for sustainability, with 37% prepared to spend more than they usually would on a brand or product with strong green credentials, according to new research. The report from foodservice technology provider, Nutritics and CGA by NIQ, Sustainability Matters: What consumers want and how brands can respond, surveyed UK consumers to understand attitudes towards sustainability within the sector and found that a pub or restaurant’s poor environmental practice has a significant impact on their decision to spend time and money in them. Two in five (41%) consumers say they are very or quite likely to choose a pub or restaurant based on its sustainability commitments and performance. This increases to 64% amongst 18-34-year-olds, nearly triple the figure of 22% among those aged 55-plus. When asked whether progress had been made by hospitality on sustainability in the last 12 months, consumers expressed they had seen change, but more is needed, with only 7% stating that they think the pubs and restaurants they use have significantly increased their commitment to sustainability over the past year. Over two-fifths (41%) of consumers said they would like to see more carbon footprint labelling on menus. In addition to identifying consumer attitudes, the report also provides in-depth information around the big changes consumers want to see in venues. The top priorities for action have been revealed as recycling (79%), reduction of food waste (79%), use of local/sustainably sourced ingredients (71%), sustainable packaging (69%) and sustainable suppliers (66%). Stephen Nolan, chief executive of Nutritics, said: “Our research shows that there are some great opportunities for the hospitality industry to capitalise on this demand – especially through transparent communication. Clear messaging and implementing simple eco-friendly initiatives that resonate with consumers will not only help drive eco-conscious guests to visit but will help retain them. Brands that look to invest in understanding what sustainability practices are a priority to their customers will drive loyalty and spend over their competitors, which is key in an ever-competitive market.”

 

Scottish Hospitality Group urges government to ‘do the right thing’ and back sector in Budget: The Scottish Hospitality Group (SHG) has called on the Scottish government to “do the right thing” and support the sector in the Budget today (Wednesday, 4 December). SHG has demanded the government reduces the business rates poundage to 35p for all licensed hospitality premises without a cap. The trade body said such a change would help support the sector and boost economic growth. More than 400 business leaders recently signed SHG’s open letter backing the change. SHG also wants the government to work with it to reform the “unfair” non-domestic rates system ahead of revaluations in 2026. The current system taxes hospitality businesses based on their turnover, rather than square footage, as is the case with retail. SHG director Stephen Montgomery said: “Restaurants, hotels and pubs are the lifeblood of our communities, but the current business rates system unfairly penalises Scotland’s hospitality sector and is not fit for purpose. That is why we need to see the Scottish government do the right thing and deliver urgent rates relief in the Budget today by reducing the poundage to 35p without a cap, which will help all licensed hospitality. By backing the licensed hospitality sector in the budget today, the Scottish government can send a clear signal that it is listening; that it is committed to working with us in reforming the punitive and unfair non-domestic rates policy ahead of the 2026 revaluations, and by helping the industry to deliver more jobs and investment, turbo-charging economic growth and further supporting Scotland’s communities and high streets.”