In many respects 2007 was a rollercoaster ride for the pub food industry. The summer in particular hailed the start of a very interesting trade period - extreme weather conditions made the record books, leaving in their wake smaller crops and higher commodity prices.
Cigarettes became persona non grata in outlets throughout the UK and pubs and bars turned to food as a possible route to attracting more customers.
Despite the problems, we've seen numerous pubs trading up to a better offer or offering food for the first time. Simultaneously, pubs have seen their own customer profiles change to include a number of new customers who now view their local pub as an eating destination.
Consumers and businesses embraced the concept of sustainability. Where recycling was once regarded as a task left only to overly environmentally conscious pressure groups, it reached the wider public agenda and sustainability credentials matched with a dedication to acting in an environmentally responsible manner is now essential to the future of businesses.
Food pricing
Adverse weather conditions drove prices up as many growers were left to harvest by hand because machinery simply could not get onto the land. Pick rates were slower and overheads increased, leaving those affected with no alternative but to raise prices.
Increases in the demand for wheat, grain and soya from emerging markets such as China and India placed further pressure on pricing.
It remains a sensitive issue and the industry continues to do everything possible to mitigate the circumstances.
Smoking ban
Early indications show that the ban on smoking in UK pubs and bars did not lead to the predicted massive upturn in food sales. While we've seen some upturn, whether it is sustained is a different matter.
It is difficult to make any form of prediction of what lies ahead. The summer was wet and miserable, leaving us with very little opportunity to see whether outside areas generated more food and drink sales, and we'll need to wait until next season to see what potential can be unlocked from al fresco dining options.
Sustainability
The road to a greener business is not an easy one to follow. Greater demands are being placed on pubs and bars to step up their commitment to acting environmentally responsibly but in some cases this has proven easier said than done.
Our own anecdotal research has highlighted waste management as particularly problematic for some outlets - it is costly and independents are forced to turn to creative solutions to perform simple tasks such as recycling.
During 2008 we will be working with the industry to create better understanding and practical examples and advice on how sustainability can become part of every pub's and bar's routine - from how to shorten road miles to using local sourcing of products to support the community and create a USP for outlets.
Des Bell is director of marketing at food supplier 3663