Business rate cut not enough, says Michelin-star chef
For Michelin-starred chef Alex Claridge, running an independent restaurant has become a difficult task. Despite the acclaim his Birmingham restaurant The Wilderness commands, Claridge says
For Michelin-starred chef Alex Claridge, running an independent restaurant has become a difficult task. Despite the acclaim his Birmingham restaurant The Wilderness commands, Claridge says the reality behind the kitchen doors is one of soaring costs, shrinking margins and constant uncertainty. It's a picture he believes is shared by independent hospitality businesses across the country.
And, while he welcomes the government's announcement of a 20% reduction in business rates for pubs, social clubs and live music venues from next April, he says it would do little to tackle the financial pressures restaurants like his are facing. "This could represent a couple of thousand [pounds], it could represent a couple of hundred thousand.
The issue remains that for many businesses, it's still not going to be enough to move the needle." Claridge said many independent restaurants are operating on little more than hope, with some barely breaking even despite full dining rooms and industry recognition. "The entire industry is on a precipice...
I don't know any independent hospitality businesses that are making any money," he explains. "Really, it's statistically almost impossible to make a living."
The BriefWire