All news articles for June 19, 2017

Hitting the headlines: there are various food safety issues which pubs have made the headlines for food safety issues

Pub food safety failings of 2016/17

By Nikkie Sutton

Poor food hygiene is a sure fire way for your pub to make the headlines for all of the wrong reasons. Here, we look at 10 of the worst food safety failings in pubs from the past 18 months. 

Social stopper: almost half of consumers think a healthy eating plan gets in the way of their social life

Nutritional information on menus demanded by consumers

By Nikkie Sutton

More than two-thirds (67%) of consumers want to know the nutritional information of every dish on a menu when they eat out, according to Fourth, software partner to the hospitality industry.

New variant: the new 50% ABV Southern Comfort joins the original 35% ABV version

Southern Comfort unveils new branding

By James Beeson

Sazerac liqueur brand Southern Comfort has undergone a rebrand and launched a new 50% ABV variant in the UK as the company seeks to improve its whiskey credentials.

Threats from customers: TripAdvisor said it takes allegations of blackmail very seriously

How to deal with blackmail on TripAdvisor

By Nikkie Sutton

TripAdvisor blackmail is an issue many pubs have faced, but handling the situation can get a little sticky. The Morning Advertiser has spoken with pubs and the review site to find out how best to deal with customer blackmail.

Waste commitment: Greene King has set a goal for zero waste to landfill by 2020

Greene King pledges zero waste to landfill by 2020

By Georgina Townshend

Greene King has set a new target of sending zero waste to landfill by 2020, as the pubco predicts the issue of waste will become “more and more pressing” for the sector.

Hot dish: fish can be cooked straight from frozen

In association with Alaska Seafood

Why frozen fish could be the new 'fresh'

By Nicholas Robinson

Working with frozen fish and seafood could help pub chefs meet growing consumer demand for a greater variety of fish dishes, be more creative and cut wastage, they just need to cast aside preconceptions first, finds The Morning Advertiser.