Fuller’s chief exec confident pub sector can prevail in turbulent times ahead

As 2017 comes to a close, chief executive of independent brewery company Fuller’s has shared his optimistic outlook for the coming months.

Chief executive of Fuller’s, Simon Emeny, told the Morning Advertiser that despite the tough times that lie ahead for the pub sector, he expects that “the great British pub will outlive us all.”

The forecast for the coming months comes after a challenging year for the independent company.

Fuller’s has battled through what it said were ‘strong headwinds’ in the first half of its financial year, turning over £209m in the 26 weeks ended 30 September 2017, up from £198m in the previous period.

Emeny, noted a tough period of trading and “unprecedented influences” on the business, especially for Fullers’ managed pubs which have been bitten by a 26% rise in business rates.

“I cannot remember a time when we have faced such an array of additional cost pressures. The pub sector is now responsible for 2.8% of the total business rates bill, despite only generating 0.5% of total turnover,” he said.

The news comes off the back of the news that the Fuller’s chief executive has become BBPA chairman. The appointment was announced at the Association’s annual general meeting at Brewers’ Hall in London.

Emeny commented: “I am delighted to be taking on this role. Industry-wide issues have never been more important in our sector as we face the pressures of high taxation and the upcoming challenges of Brexit.

“Our work on all these issues supports a hugely positive agenda – as an industry, we are investing in and opening new pubs, alongside major investment in the brewing industry. Overall, we support around 900,000 UK jobs. There are so many issues where the BBPA plays a vital role, and I look forward to working with Brigid and the team.”

Authors

One Comment;

  1. Justin Cadbury said:

    I agree – the future is bright. People will want to go to pubs, but increasingly with tighter margins coming, where food is quality driven and savings such as energy and cleanliness can be made to give the diner fair value. Justin Cadbury

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