We've spent time at Zempler Bank over recent weeks speaking with operators and business experts in the Food and Drink sector, seeking to better understand the many challenges they are facing. What came across was the incredible passion and commitment in the face of daunting headwinds, including national living wage increases, escalating costs of ingredients and energy the the impacts of business rates and VAT on cashflow. 👉 Link to full report in comments below. 🙌 Nowhere was this more visible than on Sunday in north London at the fantastic Trullo restaurant, where Head Chef Ed and the team were working in temperatures of 41 degrees to deliver amazing pasta dishes to their customers. 💯 Oh yes and for those of the "red" persuasion - they even went the extra mile by repainting the restaurant red to delight the local community! https://lnkd.in/evPq25Ey
Sounds like some great on the ground research Nick Biggam 😋
41 degrees in a kitchen and still delivering... that's a level of commitment most office workers couldn't fathom 😂
The dedication to the community that restauranteurs have can inspire all of us!
Interested in viewing the full report please visit https://www.zemplerbank.com/media/gx2ckyyb/zempler_cashflowgap-final.pdf Thanks to inputs from sector experts at BII Rouse Partners 365 Finance CreatePay OrderE Grateful HOSPA The Nationwide Caterers Association (NCASS) Eposability