Digital Features Calendar 2025-2026

A wave of star pub chefs is proving exceptional food and traditional pub values can go hand in hand – and drive serious profit.

By championing seasonal, locally sourced ingredients and crafting menus that blend innovation with comfort, these chefs are turning pubs into culinary destinations.

Crucially, they’re doing it without alienating regulars or losing the pub’s soul.

From elevated Sunday roasts to refined bar snacks, the focus is on quality, not pretension. The result? Increased footfall, higher spend per head and a loyal customer base hungry for more.

Here, The Morning Advertiser talks to a few select pub chefs to get their take on their offer and some advice for pubs wishing to emulate some of the headline acts the sector has among its ranks.

Send editorial submissions to Emma Eversham and Gary Lloyd.

For commercial options, please use this link.

Pubs that offer accommodation are tapping into a lucrative dual-income model, blending hospitality with overnight stays.

Whether catering to tourists, business travellers, or event-goers, rooms provide a steady revenue stream beyond food and drink sales.

This diversification helps offset seasonal dips in trade and increases dwell time and spend per customer.

With the rise of staycations and experiential travel, pubs with rooms are uniquely positioned to offer authentic, local charm with convenience.

From boutique-style stays to cosy countryside retreats, accommodation can transform a pub into a destination – boosting profitability and long-term sustainability.

Here, The Morning Advertiser talks to some of the best operators in this sphere about taking advantage of the hybrid model and we also get some top advice on how any operator can improve their takings by adding rooms to their business arsenal.

Send editorial submissions to Michelle Perrett and Gary Lloyd.

For commercial options, please use this link.

As consumer habits shift towards wellness and moderation, pubs offering low and no-alcohol drinks are tapping into a fast-growing market.

These options attract a broader customer base including drivers, health-conscious patrons and younger drinkers – without compromising on spend per head.

Premium pricing, brand innovation and the rise of alcohol-free cocktails mean margins can rival traditional drinks.

By embracing this trend, pubs not only diversify their offering but also extend dwell time and appeal during daytime and midweek trade.

It’s a smart, inclusive move that turns mindful drinking into meaningful profit.

Here, we look at how operators can tailor their low & no options in a number of drink varieties especially with a view to the first month of the new year when such drinks have been traditionally key to boosting trade.

Send editorial submissions to Laura Willoughby and Gary Lloyd.

For commercial options, please use this link.

The Morning Advertiser, with statistical information from insight expert CGA by NIQ, look at the top 10 brands in terms of volume and value sales across a multitude of categories.

Volume sales decreased somewhat last year for many in the on-trade sector while plenty saw improvements in value sales.

The categories to be covered will include: cask ale, cider, craft beer, gin, lager, liqueurs & specialities, low & no alcohol beer, mixers, RTDs, rum, soft drinks, spirits, tequila, vodka, whisky and wine.

Every year, the tastebuds of your customers change to whatever the latest trends are – and it can often be your chefs putting those in place to start with.

As food evolution gets stronger at pubs all the time, The MA looks at what is trending now and what is likely to be throughout 2026.

We’ll hear from experts in the field and some of the best in the pub game when it comes to dining to uncover what to put on your menus.

Send editorial submissions to Michelle Perrett and Gary Lloyd.

Tech is transforming the pub and bar industry, offering smarter ways to boost productivity and streamline operations.

With labour costs rising, tech could provide many solutions to a host of issues across any pub or bar and you need to make sure your site is not missing out.

Whether it’s table booking, smarter kitchens or rotas that work for you and your employees, technology has the answers to plenty of conundrums.

By embracing innovations, pubs and bars can cut costs, improve margins and deliver faster, more reliable service in an increasingly competitive market.

Send editorial submissions to Fiona Griffiths and Gary Lloyd.

The cider market in pubs is evolving rapidly, driven by changing consumer preferences and a surge in premium and craft offerings.

But the mainstay cider brands will always have a place at the bar so how should you populate your offer?

Here, we look at the demand for traditional apple ciders, flavoured variants, low-alcohol options and locally sourced brands.

Is cider for an ageing crowd or is a younger clientele being targeted – we have advice that will help fulfil all aspects and categories across the board.

OK, spring isn’t quite here yet but it will be soon enough and even if you can’t get your garden open quite yet, there’s always time for a cider and the feature will help unpick how to market it the best way possible.

Send editorial submissions to Phil Mellows and Gary Lloyd.

Pub operators are reliant on having great staff to make their sites run flawlessly and to help increase sales.

Well-trained staff, whether they be front or back-of-house teams, are essential to the cause and in this report we look at the possible roles that need filling at any pub or bar and the skills they require.

Minimum wage laws mean the hospitality sector has to weigh up the demand for great service alongside how they need to cut their cloth to keep the operation running.

We’ll also be looking at the methods needed when recruiting and how to make sure you get the right candidates on board.

Plus, we’ll delve into how technology can help in recruiting and training, and its vital use in scheduling working rotas and its use within all job roles needed in a pub or bar.

Send editorial submissions to Gary Lloyd, Nikkie Thatcher, Rebecca Weller, Phobe Fraser.