It’s been another busy month for hospitality. From rising food costs and staffing changes to good news for pubs and a slowdown in takeaway sales, there’s plenty for restaurant and pub owners to keep an eye on.

Here’s our August hospitality news round up, with some of the stories we think are most relevant to restaurants, gastro pubs and hospitality businesses.

Pubs set to receive greater protection

One of the biggest stories for the pub sector this month has been the Government's plans to make it harder for pubs in England to be converted into homes, shops or offices.

Under proposed changes to the National Planning Policy Framework, developers would need to provide evidence that a pub has been marketed for sale for at least a year before a change of use can be considered.

The Government says the changes are designed to protect pubs and music venues that play an important role in local communities.

For independent pubs and gastro pubs, this is positive news. The pub remains an important part of many communities, and protecting viable venues could help support the wider food and hospitality industry.

Food prices continue to rise as heatwave hits supplies

The summer heat hasn't just affected customers and kitchen temperatures. It is also creating challenges further up the supply chain.

According to the latest Foodservice Price Index from NIQ and Prestige Purchasing, food and drink prices in hospitality increased by 0.2% month-on-month in July. The report also warned that climate related disruption could continue to affect prices.

The Caterer has also highlighted concerns around the UK's crops, with some harvests reportedly at their lowest levels for 40 years. Shortages of products including wheat, oats, brassicas, carrots and parsnips are among the concerns being raised.

For restaurant and gastro pub owners, this could mean more menu changes, fluctuating supplier prices and the need to keep a close eye on food margins. Flexibility could become increasingly important in the kitchen too. If ingredient availability changes, your menu may need to change with it.

Proposed zero-hours reforms could add further costs

Staffing remains one of the biggest challenges facing hospitality, and proposed changes to zero-hours contracts have been another major talking point this month.

New Government estimates suggest proposed reforms could cost employers up to £2.9bn a year. UKHospitality has criticised the potential costs, particularly for businesses that rely heavily on flexible staffing.

For restaurants and gastro pubs, flexibility is often essential. Demand can change from one week to the next, with busy weekends, events, holidays and unexpected staff absences all creating different staffing requirements.

This is one reason temporary and freelance chefs are becoming an increasingly useful option for hospitality businesses. Rather than increasing permanent headcount to cover every possible busy period, operators can bring in experienced chefs when they actually need them.

Seasonal hospitality recruitment is picking up

There is some more positive news on the recruitment front. Hospitality and tourism job adverts saw a huge increase over the summer, with UK job postings also increasing year-on-year in July.

That's encouraging for businesses preparing for the remainder of the summer and heading into autumn, but recruitment numbers don't necessarily solve the immediate problem of finding experienced chefs who can step into a kitchen and get straight to work.

For many operators, the challenge isn't simply finding someone to fill a vacancy. It's finding someone with the right experience, skills and availability.

Takeaway growth slows during the summer

The takeaway market has also shown signs of slowing. British restaurant groups recorded just 0.3% growth in delivery and takeaway sales in July, with the hot weather thought to have contributed to changing consumer behaviour.

For restaurants that have invested heavily in takeaway and delivery, it is a reminder that additional sales don't necessarily mean additional profit. Recent hospitality sector analysis puts the average profit margin for fast-food and takeaway restaurants at just 6.9%, with food and beverage purchases accounting for 41.3% of revenue and wages a further 28%.

New pubs and restaurants continue to open

Despite the ongoing challenges, businesses are still investing in hospitality.

The Caterer's August openings have included new restaurants and pubs, while Public House Group is preparing to open its sixth London site, The Horses in Clerkenwell, in September. The new pub will feature a daily changing menu using produce from the group's market garden.

New openings are a good reminder that hospitality isn't standing still. Operators are continuing to experiment with concepts, menus and experiences that give customers a reason to visit. For chefs, that creates opportunities. For owners, it also means competition remains strong.

So, what does it all mean for hospitality?

If you're running a restaurant, pub or gastro pub, August's news probably hasn't changed everything you're doing. But it does highlight one thing: being able to adapt matters.

At Bookachef, we help hospitality businesses find chefs when they need extra kitchen support. Whether that's covering sickness, helping during a busy period or providing support while you're recruiting permanently, temporary chefs can give you a bit more breathing room.

Sometimes you don't need another permanent employee. You just need a chef for next Saturday.

Need a chef? Find your next chef at Bookachef.