KIND-HEARTED Brits are happy to pay 10% more for a pint to help the hospitality sector – with Londoners willing to fork out a whopping 22% extra for their beer.

A survey of 2,000 UK adults has revealed almost four in ten (37%) would spend more on food and drinks than they would at the start of the year.

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Overall, they are prepared to pay 11% more for a Sunday roast, and 10% more for a pint.

But city dwellers in London will accept the highest increase per pint (22%), followed by those in the North East (15%).

The research, by Barclaycard Payments, surveyed consumers and hospitality workers on the impact the "new normal" has had on their day-to-day life.

Konrad Kelling, head of small business at Barclaycard Payments, said: “While the hospitality industry is undoubtedly facing a challenging road ahead, it’s heart-warming to see how committed the great British public is to supporting their local pubs and restaurants.


“Whether that’s by accepting higher prices for food and drink or by increasing the amount they tip hardworking staff.

“At Barclaycard, we are working closely with hospitality clients impacted by current circumstances and are offering bespoke payments support packages to help them navigate the challenges ahead.”

Despite measures in some areas of the country preventing customers popping into their local pub for a drink, it is clear the watering holes are valued in their communities.§

A fifth (20%) of Brits think their local pub means more to them than before.

The increased value felt by customers during this time, has been put down to the appreciation of hardworking staff (43%), concerns for the future of pubs within the community (41%) and the opportunity for social interactions where possible (32%).

It has also led to one in four Brits (26%) continuing to visit pubs at least once a week where they can.

Those that are able to are returning after missing their local pub (32%), supporting businesses that have suffered lost revenue (27%) and to help give a boost to the economy (24%).

Restaurant, food chain, and pub job losses

A NUMBER of high-profile restaurant, pub, and food chains have announced job cuts following the coronavirus crisis.

  • Zizzi owner Azzurri Group announced in July 2020 that it would permanently shut 75 branches, putting 1,200 jobs at risk
  • Frankie & Benny's owner The Restaurant Group has proposed closing 125 branches, with 3,000 jobs on the line
  • Byron Burger is shutting 31 restaurants, around half of its UK sites, with 600 jobs at risk
  • Bella Italia and Cafe Rouge have announced the closure of 91 restaurants, with 1,900 jobs to go
  • Carluccio’s is cutting 1,000 jobs with 40 restaurants to shut
  • Costa Coffee is axing 1,650 jobs – it hasn't announced any store closures at this stage
  • GBK is closing 26 restaurants and making 362 workers redundant
  • Greene King has shut 26 sites permanently, while a further 53 will temporarily close with their future remaining in the balance.Around 800 staff across the 79 sites are at risk of losing their jobs.
  • Marston's pub chain says 2,150 staff are at risk of being made redundant or facing significantly fewer hours
  • Pizza Express has confirmed it'll be closing 73 restaurants, putting 1,100 jobs at risk
  • Pret a Manger is cutting 2,800 jobs with 30 stores to close
  • Revolution Bars is planning to close six sites putting 130 jobs at risk
  • Upper Crust plans to make 5,000 out of its 9,000-strong workforce redundant
  • Wetherspoons is planning to cut 450 jobs from six pubs, as well as 130 head office roles.
  • Whitbread (which owns Brewers Fayre, Premier Inn and Beefeater) is planning to cut 6,000 jobs as hotel demand slumps.
  • Young's is making 500 out of 4,200 staff redundant.


The younger generation (those aged 18 to 34), were found to be most eager to support their local pubs and restaurants, with almost half (48%) open to higher prices and over a third (34%) now likely to increase the amount they tip staff.

And the rise of table service is helping bar staff keep fit – with staff averaging 7,442 steps while burning 622 calories per shift.

Matt Tebbutt, chef and broadcaster, says, “The hospitality sector could never have been ready for what has happened over the past six months.

“But, having spent so much time working in the industry and of course visiting many venues regularly as a customer – I never doubted that the staff and customers would do their best to help keep these businesses open.

“Not only is hospitality full of some seriously hardworking people, but they’re resourceful, creative and constantly ready to adapt.

“While we should all keep safety as a priority – it’s important that those of us who can – do our bit to help the locals we love.”

Cetin Guvenli, general manager of Cotswolds pub The Kingham Plough, added: “Like so many other businesses across the UK, nothing could have prepared us for the impact of a global pandemic.

“It’s been an incredibly difficult time having to quickly adapt our business in order to re-open and keep customers and staff safe.

“Implementing social distancing measures and enhancing our cleaning regimes have all come with challenges, but both our regular customers and those coming for the first time have been supportive throughout.

“There will inevitably be challenges ahead, but with the support of our customers and community – we are confident we can get through it.”

Pubs have taken a battering during the coronavirus crisis with bars forced to close in March unless they could operate a takeaway service. They weren't allowed to reopen again until July 4 in England.

Similar measures were put in place in Northern Ireland, Scotland and Wales where coronavirus is a devolved issue.

England now operates a three-tier coronavirus system, which sees pubs and bars located in tier three zones having to close unless they serve food.

At present, Liverpool, Lancashire, Manchester, South Yorkshire, and Warrington are all in Tier 3 with parts of Nottingham joining on Thursday (October 29).

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