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In the past, the popular pizza chain was the favorite for parents and children to feast on its all-you-can-eat buffet, unlimited salad bar, and ice cream with toppings.

But fewer customers are visiting the restaurant currently, and it is shutting down a significant portion of its UK restaurants after being rescued from insolvency for the second occasion this calendar year.

“We used to go Pizza Hut when I was a child,” explains Prudence. “It was a regular outing, you'd go on a Sunday – spend the whole day there.” But now, in her mid-twenties, she comments “it's fallen out of favor.”

According to young customer Martina, certain features Pizza Hut has been famous for since it opened in the UK in the 1970s are now not-so-hot.

“The way they do their buffet and their salad bar, it appears that they are cutting corners and have lower standards... They offer so much food and you're like ‘How?’”

Since ingredient expenses have soared, Pizza Hut's all-you-can-eat model has become quite costly to operate. Similarly, its outlets, which are being cut from 132 to a smaller figure.

The business, similar to other firms, has also faced its operating costs rise. In April this year, staffing costs rose due to rises in minimum wages and an increase in employer social security payments.

Chris, 36, and Joanne, 29 mention they frequently dined at Pizza Hut for a date “occasionally”, but now they order in Domino's and think Pizza Hut is “very overpriced”.

According to your order, Pizza Hut and Domino's costs are close, explains an industry analyst.

Although Pizza Hut does offer off-premise options through external services, it is falling behind to larger chains which solely cater to the delivery sector.

“Domino's has managed to dominate the off-premise pizza industry thanks to aggressive marketing and ongoing discounts that make consumers feel like they're saving money, when in reality the standard rates are quite high,” explains the expert.

However for Chris and Joanne it is justified to get their special meal delivered to their door.

“We predominantly have meals at home now instead of we eat out,” explains one of the diners, matching current figures that show a decrease in people going to quick-service eateries.

During the summer months, informal dining venues saw a notable decrease in customers compared to last summer.

Additionally, a further alternative to ordered-in pies: the cook-at-home oven pizza.

An industry leader, global lead for leisure at a leading firm, explains that not only have grocery stores been selling good-standard oven-ready pizzas for years – some are even selling pizza-making appliances.

“Shifts in habits are also playing a factor in the performance of casual eateries,” comments the analyst.

The rising popularity of protein-rich eating plans has driven sales at grilled chicken brands, while affecting sales of carb-heavy pizza, he continues.

Because people visit restaurants more rarely, they may seek out a more upscale outing, and Pizza Hut's classic look with vinyl benches and traditional décor can feel more old-fashioned than upmarket.

The rise of high-quality pizzerias” over the last decade and a half, for example new entrants, has “fundamentally changed the consumer view of what quality pizza is,” explains the industry commentator.

“A crisp, airy, digestible pizza with a select ingredients, not the excessively rich, thick and crowded pizzas of the past. That, I think, is what's resulted in Pizza Hut's downfall,” she states.

“What person would spend a high price on a modest, low-quality, underwhelming pizza from a franchise when you can get a beautiful, masterfully-made Margherita for under a tenner at one of the many traditional pizzerias around the country?

“It's a no-brainer.”

Dan Puddle, who operates a small business based in Suffolk says: “People haven’t fallen out of love with pizza – they just want better pizza for their money.”

Dan says his flexible operation can offer high-quality pie at reasonable rates, and that Pizza Hut had difficulty because it could not keep up with new customer habits.

According to Pizzarova in a UK location, owner Jack Lander says the industry is diversifying but Pizza Hut has neglected to introduce anything fresh.

“You now have individual slices, artisanal styles, new haven, sourdough, traditional Italian, rectangular – it's a heavenly minefield for a pie fan to try.”

He says Pizza Hut “must rebrand” as younger people don't have any emotional connection or loyalty to the chain.

Over time, Pizza Hut's share has been sliced up and allocated to its fresher, faster alternatives. To keep up its costly operations, it would have to increase costs – which industry analysts say is challenging at a time when family finances are shrinking.

The managing director of Pizza Hut's overseas branches said the acquisition aimed “to safeguard our customer service and retain staff where possible”.

The executive stated its key goal was to continue operating at the open outlets and off-premise points and to assist staff through the change.

However with significant funds going into operating its locations, it likely can't afford to invest too much in its off-premise division because the market is “complex and partnering with existing third-party platforms comes at a price”, experts say.

However, it's noted, cutting its costs by withdrawing from crowded locations could be a good way to adapt.