THE biggest challenge currently facing leisure and hospitality businesses is keeping costs down, according to research by independent catering equipment suppliers, Stephensons.

Over half of all those surveyed (58.2%) say keeping costs low as the greatest challenge facing them in the current climate, followed by 43% who state finding new customers as their main challenge.

In order to understand how to better meet and exceed the needs and wants of its customers, Stephensons commissioned The Red Door (Insight Consultancy) to undertake the research

However, two of the biggest concerns raised highlighted the need for industry-wide help and support for the establishments that make up Britain’s leisure and hospitality sector.

“This research has been vital, not only for us to understand the needs of our customers, but to provide an insight into the pressures the managers and owners of our pubs and restaurants are under,” said Henry Stephenson (pictured), managing director of Stockport-based Stephensons.

“With over half of those who participated in the survey stating their main worry was keeping costs to a minimum, it is imperative that as an industry, we do what we can to support the leisure and hospitality sector through these difficult economic periods.

“Indeed, this year we intend to offer a range of workshops to venues to help them to manage some of these issues.”

In addition to the statistics, the research also revealed some interesting comments from respondents i ncluding:

“I try to manage cash flow by not ordering in the last week of the month.” (Restaurant)

“Trying to build a strong customer base…we’re on Twitter, Facebook, Trip Advisor, we’re constantly thinking about what else we can do.” (Pub with food)

“We want to look high end/sumptuous but keep costs down.” (Restaurant)

“Customers are getting more savvy, they want good food at bargain prices.” (Pub with food)

For more information on Stephensons, visit www.stephensons.com,