The hospitality industry feels it has been cast adrift by No 10, with takings plunging as a result of a counterproductive curfew
There are few industries in which the chasm between the front-of-house experience and life behind the scenes is wider than in hospitality.
To create the mouthwatering meals savoured by carefree epicureans, restaurateurs, chefs and cleaners have to put in back-breaking 12-hour shifts in sweltering kitchens. Every convivial evening among friends in the pub is fuelled by sweat, bleach and elbow grease. Costs are high and profit margins wafer-thin, which means even a slight downturn in trade can have devastating effects.
