Wet led or food led? Why the industry can’t agree - and why it matters

The other day, a newcomer to the UK market asked me a simple question: “What’s the difference between a wet pub and a dry pub?” It turns out, the answer isn’t simple at all.

In My Insight, I look at why terms like ‘wet led’ and ‘food led’ still lack consistent definitions – and how that ambiguity affects operators, investors, and policymakers alike. When everyone’s using the same words to mean different things, performance comparisons and strategic decisions become much harder than they should be.

Then, in The Numbers, I turn to another defining issue: food insecurity. With 7.5 million Britons living in food-insecure households, the economics of eating are reshaping demand across every segment of hospitality. From fast food’s growth to the polarisation between value-seeking and experience-driven diners, the implications reach from kitchens to balance sheets.

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