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At one time, Pizza Hut was the favorite for groups and loved ones to feast on its unlimited dining experience, endless salad selection, and make-your-own dessert.

But a declining number of customers are frequenting the chain currently, and it is reducing half of its British restaurants after being bought out of administration for the second occasion this calendar year.

“We used to go Pizza Hut when I was a child,” explains Prudence. “It was a tradition, you'd go on a Sunday – spend the whole day there.” But now, as a young adult, she states “it's not a thing anymore.”

For 23-year-old Martina, the very elements Pizza Hut has been known and loved for since it launched in the UK in the seventies are now not-so-hot.

“The manner in which they do their buffet and their salad station, it seems as if they are cutting corners and have reduced quality... They provide so much food and you're like ‘How?’”

As grocery costs have soared, Pizza Hut's unlimited dining format has become very expensive to operate. Similarly, its locations, which are being sliced from a large number to a smaller figure.

The chain, like many others, has also seen its operating costs go up. This spring, staffing costs increased due to higher minimum pay and an rise in employer taxes.

Two diners explain they would often visit at Pizza Hut for a date “from time to time”, but now they choose another pizza brand and think Pizza Hut is “too expensive”.

According to your choices, Pizza Hut and Domino's costs are similar, says a food expert.

Although Pizza Hut provides off-premise options through external services, it is falling behind to major competitors which focus exclusively to the delivery sector.

“The rival chain has managed to dominate the takeaway pizza sector thanks to aggressive marketing and frequent offers that make customers feel like they're saving money, when in reality the standard rates are quite high,” explains the analyst.

Yet for Chris and Joanne it is justified to get their evening together brought to their home.

“We predominantly have meals at home now instead of we eat out,” explains the female customer, matching recent statistics that show a decrease in people frequenting quick-service eateries.

In the warmer season, casual and fast-food restaurants saw a notable decrease in diners compared to last summer.

Additionally, another rival to restaurant and takeaway pizzas: the supermarket pizza.

A hospitality expert, head of leisure and hospitality at an advisory group, explains that not only have grocery stores been offering high-quality oven-ready pizzas for quite a while – some are even promoting pizza-making appliances.

“Lifestyle changes are also playing a factor in the popularity of quick-service brands,” states the analyst.

The growing trend of high protein diets has boosted sales at grilled chicken brands, while hitting sales of carb-heavy pizza, he adds.

As people dine out more rarely, they may look for a more upscale outing, and Pizza Hut's retro theme with vinyl benches and traditional décor can feel more retro than premium.

The “explosion of premium pizza outlets” over the last several years, for example popular brands, has “fundamentally changed the public's perception of what quality pizza is,” says the industry commentator.

“A crisp, airy, digestible pizza with a select ingredients, not the overly oily, dense and piled-high pizzas of the past. That, arguably, is what's led to Pizza Hut's decline,” she says.

“Why would anyone spend £17.99 on a modest, low-quality, underwhelming pizza from a large brand when you can get a beautiful, masterfully-made classic pizza for less than ten pounds at one of the many authentic Italian pizzerias around the country?

“The decision is simple.”

A mobile pizza vendor, who runs Smokey Deez based in Suffolk comments: “It's not that lost interest in pizza – they just want higher quality at a fair price.”

Dan says his flexible operation can offer gourmet pizza at reasonable rates, and that Pizza Hut struggled because it could not keep up with changing preferences.

According to Pizzarova in a city in southwest England, the founder says the sector is diversifying but Pizza Hut has failed to offer anything innovative.

“There are now individual slices, regional varieties, thin crust, fermented dough, traditional Italian, Detroit – it's a heavenly minefield for a pie fan to explore.”

He says Pizza Hut “needs to reinvent itself” as the youth don't have any fond memories or attachment to the company.

In recent years, Pizza Hut's share has been sliced up and allocated to its trendier, more nimble rivals. To maintain its costly operations, it would have to increase costs – which industry analysts say is difficult at a time when personal spending are decreasing.

A senior executive of Pizza Hut's overseas branches said the rescue aimed “to protect our dining experience and retain staff where possible”.

He said its first focus was to keep running at the remaining 64 restaurants and off-premise points and to support colleagues through the change.

However with significant funds going into maintaining its outlets, it may be unable to spend heavily in its off-premise division because the industry is “complex and using existing third-party platforms comes at a cost”, commentators say.

Still, experts suggest, cutting its costs by withdrawing from crowded locations could be a effective strategy to adjust.