All news articles for October 2019

Peach of a plan: Hamish Stoddart wants to keep a healthy work-life balance for staff

Maintaining price point key for gastropubs’ future

By Emily Hawkins

Peach Pubs managing director Hamish Stoddart said maintaining accessible prices and competing against the lure of the stay-at-home economy are the biggest challenges for gastropubs.

Tip tackle: new bill enforces employers to share gratuities equally

Tip sharing 'another tax' for the sector to foot

By Alice Leader

Mixed feelings have been expressed after the Queen announced that employers must hand over all tips to their staff as part of a new bill unveiled in the Queen’s speech.

Prices sprout: Christmas dinner essentials to be in the inflation firing line

Costly Christmas warning for hospitality businesses

By Alice Leader

An expensive Christmas awaits catering and hospitality operators, according to Lynx Purchasing, as price rises kick in for many festive menu staples, including turkey and Brussels sprouts.

More than pulling pints: recruiting and retaining staff in the hospitality sector is an ongoing problem but pub companies are going above and beyond to help

Spotlight

Busting the myths around jobs in hospitality

By Nikkie Thatcher

Guest editor Simon Longbottom sets the brief for this issue’s Spotlight feature, which looks at debunking the myths surrounding jobs in the hospitality sector.

Planted-based patty: pubs are exploring a variety of avenues to satisfy vegan trends

The vegan wave: how has it affected the pub trade?

By Alice Leader

The Economist predicted 2019 would be the year veganism went mainstream. And, with ever-growing, free-from options and a new wave of vegan hospitality, it looks like the forecasters are correct.

Local news round-up: pubs including sites in York and London made headlines this week

In local news: pizza challenge and development battles

By Emily Hawkins

Local newspapers writing about their community’s pubs this week reported on sites including a pizza-eating challenge and several campaigns to save pubs from the brink of plans to convert them into homes.

Feeding the 90,000: From hand-held grub to chic meals, many mouths need to be fed

Create a fan-friendly food offer

By Stuart Stone

Wembley Stadium head of culinary Harry Lomas MBE BEM leads more than 250 chefs in feeding 90,000 visitors to the national stadium on a regular basis. We discuss what publicans can learn from this giant operation.

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