Moy Park Foodservice

Entry deadline extended for £21,000 Moy Park bar snack competition

24-Oct-2014 By Noli Dinkovski

Pub chefs have been given more time to enter a bar snack competition that is offering £21,000 worth of prizes to the winner.

Pub chefs urged to capitalise on Britain's appetite for burgers

02-Nov-2012 By Lesley Foottit

Pub chefs are being urged to put added-value burgers on the menu to cash in on the growing success of the favourite.

Festive spend stretcher

26-Oct-2011 By Lesley Foottit

The economic headlines may be gloomy, but if there is one time of year people will spend it is Christmas. The difference is that they choose their venues more wisely and rely heavily on venues’ online presence to decide, claims The Mystery Dining Company.

Desserts trial: A sweet idea

20-Jul-2009

With a strong community feel, regulars and staff think of the Bell & Bear Inn in Rowley Regis, West Midlands, as a "country pub in the town"....

Menu planning: A firm favourite

26-May-2009

Like many licensees, the move to running his own pub marked a significant career change for Gregor Stevenson. Having worked as a professional...

Share tactics work at the Boot

20-Mar-2009

Roger Clarke and his partner Diane took on the Boot, a 17th-century country pub in Chipperfield, Hertfordshire, four years ago.The pub is a listed...

Family focus: Just kidding

03-Mar-2008

FAMILY OCCASIONS make up nearly one third of the eating-out market and almost half of all youngsters admit to being fussy about the food they eat....

Dessert Focus: Keep customers sweet

17-Oct-2007

Longer trading hours and a more diverse range of customers mean pubs are having to keep their offer flexible - and desserts are no exception.With a...

Making it special

26-Sep-2007

IT COULD be you. Although winning a competition in The Publican may not be quite as life changing as seeing your lottery numbers come up, it can...

Win a menu makeover with our Food Champion

15-Mar-2007

Anyone working in a pub kitchen will be all-too-familar with the concept of 'menu fatigue', but it's easy for customers to get just as fed up with...

Tips for hands that do dishes

01-Mar-2007

Check out our comprehensive round up of ideas, equipment and new products to make sure your food offer is a money-spinning winner from concept to...

Peggy's Pick of The Products

01-Nov-2006

I'll be honest, it was all tricks and no treats around here this year. This lovely man came to our Hallowe'en party, dressed as James Bond - very...