Rising raw material and staffing costs have impacted the chocolatier's bottom line.
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Hotel Chocolat has slipped into a loss following a period of volatile pricing for cocoa and other essential raw materials. The company has struggled to maintain its margins amidst these fluctuating costs.
According to a report by The Grocer, Global CEO Angus Thirlwell stated that employment costs and the price of cocoa have materially affected the business. The brand has absorbed these expenses, leading to the current financial downturn.
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