Digital Features Calendar 2025

Technology tools, including artificial Intelligence, are becoming more prevalent in the world and hospitality is no exception.

There is plenty that can be done in a pub via technology and all pubs use some form and are almost certainly considering upping their investment as the tech becomes smarter and of even more use in improving productivity and efficiencies.

We want to know from operators who are taking advantage of the labour-saving capabilities of AI whether it be BOH or even front of house via the use of robot or smart beverage dispensers.

This could also act as a great platform for suppliers to show off their wares so long as there is a genuine use in pubs and bars.

Send editorial submissions to Fiona Griffiths and Gary Lloyd.

For commercial options, please use this link.

The top 5 to 10 trends for pubs to keep an eye on this year.

We ask chefs from any types of pubs from the humble community site to slick gastropubs – and food-led managed operators, for example – what they think is on trend and what they expect to see on menus of pubs in the short and medium term and what they will be introducing at their pubs.

Find out from operators the evolution of trends: what was big last year, what is going to be big this year and tell us some must-remain dishes whether that be down to seasonality of ingredients or a reliability on certain offers that always perform well.

Send editorial submissions to Michelle Perrett and Gary Lloyd.

For commercial options, please use this link.

The warmer weather is on the way so it's almost time to get your garden ready and get the ciders in.

Which cider styles can we expect to be perform in the upcoming spring months and which dispense methods are good for a pub to stock – which could be on draught or bag-in-box so turnover can be quick and there's wastage. It also allows a greater variety of choices.

Send editorial submissions to Gabe Cook and Gary Lloyd.

For commercial options, please use this link.

Staffing remains a key pinch-point for all UK companies and none more so than hospitality.

We look at the positions that need to be filled in a pub from back of house through to front of house, considering the skills needed for each role and the wage you should expect to pay – or be paid.

We will also look at what solutions and tactics can be used to recruit correctly and to retain staff plus the training required so they can do the job well and give them the assets they need for life on-site and in their futures.

There is also a need to look at the tech or tools needed to arm your workforce to the best of their ability.

Send editorial submissions to Gary Lloyd.

For commercial options, please use this link.

How has the brewer-operator model evolved?

The model began with traditional family brewers that opened pubs and there are still plenty of these around but how has that model changed with particular emphasis on post-Covid so look at a couple/few of traditional-style brewer/pub operators – maybe split across different geographical areas and maybe different sizes.

Also try some newer style brewers with pubs as a comparison.

Perhaps the traditional style business has had to evolve yet they probably see their strength in being community focused and how have they managed to entrench themselves further this way? Could give a good point of difference.

So ask all to talk about their breweries/pub estates/business ethos/reliance and importance of the community in which they serve/how they are pushing their businesses to become more entrenched in the locales.

Also asking what do they want to see happen in their businesses within the next 12 months and gauge their positivity too.

Send editorial submissions to Phil Mellows and Gary Lloyd.

For commercial options, please use this link.

Plenty of pubs see wine as an essential part of their businesses for expert analysis of what works for them and how they set up for basics and the more experienced wine fan?

However, this report should be about starting a 101 wine offer. So maybe look at where a licensee can go to if independent or maybe their pubco runs training and has good starting bottles for this.

We want to see possibly a small number of wines – by the glass and by the bottle if possible – of white, red, rosé, sparkling and how a pub and its staff can buy, store, serve and, most importantly, talk to customers to get them into the world of wine. I believe some places offer wine flights so customers can sample them in small quantities?

Send editorial submissions to Michelle Perrett and Gary Lloyd.

For commercial options, please use this link.

The spirits category has been beset by an ongoing raft of raids by successive Governments so this feature talks about these issues (refer back to stories written in The MA) but also looks at the potential saviours.

Here, The MA considers spirits, cocktails and liqueurs in a bid to uncover some great drinks with summer in mind.

This feature should include three recipes from a spirit and mixer, cocktail and liqueur as chosen by the writer.

We’re thinking about how serves with great GPs can hit customers right and gain plenty of advocates when looking at licensees with gardens and what works indoors if there are showers perhaps?

Talk to a few pubs who are good with spirits, cocktails and liqueurs to unearth secrets to improving an offer along these lines and why this can be a USP versus local rivals.

Also take into account what customers are ordering and look to offer an entry level of that drink, a middle tier and a top shelf option to encourage quality drive and larger spend.

We can also use statistical info from The Drinks List that The MA published late last year. (If access to The Drinks List does not work, try a different browser).

Send editorial submissions to Nigel Huddleston and Gary Lloyd.

For commercial options, please use this link.

Summer is just about here so what’s better than seeing your pub full – and cider is a great draw for customers of all ages.

Whether you have a lovely garden, smaller outside spaces or even a window that lets the glorious sunlight into the pub, cider is great weapon to have in your armoury.

We look at what trends are going to drive cider sales in 2025. And examine the styles on offer, whether that be sweet, dry, fruit other than apple, bag-in-box (which gives a pub a smaller amount to sell but a vast range to choose from).

Send editorial submissions to Emma Eversham and Gary Lloyd.

For commercial options, please use this link.

How to tap into a premium offer.

People are going out less but when they do, they are spending more and are always on the look out for that stand-out experience.

Here we look at how your pub can offer an elevated offer and ensure your cider offer is at the top of the market.

Send editorial submissions to Matt Eley and Gary Lloyd.

For commercial options, please use this link.

This report looks at the current state of on-trade beer sales in volumes and values and dives into the differences between now and a similar period last year.

This incorporates categories such overall total beer, Low & no alcohol beer, Ale (Cask), Ale (Keg), Ale (Packaged), Stout, World Lager, Standard Lager, Premium Lager, Premium 4% Lager and Craft Beer.

There will be a more in-depth look at stouts with the continued popularity of Guinness during the past year, the resurgence of Murphy’s, and new brews looking to take a slice of the growing market.

We look at the challenges and opportunities faced and how licensees can amend their beer list to tilt towards greater profits.

Expert opinion will give pubs an idea of the trends to expect and possibly some brands to stock.

We will also incorporate some of the new product launches over the past year to highlight the trends there too.

Send editorial submissions to Gary Lloyd.

For commercial options, please use this link.

A survey from The Morning Advertiser in 2023 found 77% of respondents felt the sector was not environmentally friendly enough.

Progress has certainly been made since then with lots of pubcos, suppliers, etc. starting initiatives and customers have also expressed a desire to visit pubs that show they are doing their bit for the environment and provenance of supplies.

Pubs such as the Tollemache Arms, which won Best Country Pub and the overall Great British Pub of the Year award, are using their sustainability aspects to pull in customers and awards.

Plus breweries like Stroud Brewery have built their business with a strong ethos on sustainability as voiced by owner Greg Pilley – who writes a regular opinion column in The MA.

In this feature, we speak to operators and brewers to find 10 different methods of how being eco-friendly can save money and also the planet so others can follow their lead.

Send editorial submissions to Amelie Maurice-Jones and Gary Lloyd

For commercial options, please use this link.

The new EPL season is about to kick off (weekend of 16 August 2025) and The MA is looking at how pub and bar operators can take advantage – and that would lead on finding out what legislation/TV licneces/time allowances etc a pub needs to show matches.

Remember there will be other English football leagues that draw footfall plus European competitions and leagues, plus domestic cup footy too.

Perhaps a boxout or two on which TV channels/streaming platforms will be showing each league/cup and how publicans can access those and what prices would be useful too.

We could provide a rundown of what teams are likely to do well and find a few pubs that have allegiances to certain clubs – the Royal Dyche – a former GBPA Best Pub to Watch Sport winner is Burnley Town mad for example, who at the time of writing this brief, were vying for automatic promotion back top the EPL.

Send editorial submissions to Nigel Huddleston and Gary Lloyd

For commercial options, please use this link.

Christmas planning must be started in earnest now for all pubs. Sure, a lot will have already taken place but now is when the real work has to begin.

This feature is an amalgamation of:

• Ensuring a pub’s licence has the right times and provisions – and how to go about getting those so you don’t miss out on some of the best trading of the year
• Whether any sites are doing something special in their communities – such as hosting free lunches for the elderly, for example
• Is it worth opening on Christmas Day itself or should you give staff the day off? If open, what’s best way to capitalise?

Send editorial submissions to Fiona Griffiths and Gary Lloyd

For commercial options, please use this link.

This is The Morning Advertiser’s rundown of the top 100 pub companies with additional information.

The main list will chart the number of UK sites each pubco operates from the largest to smallest but obviously many will not be listed because the smallest ones to be on the roster in 2024 had 15 sites each.

The MA ran a survey last year and that made up a large section of this project so this is likely to take place again to see the year-on-year differences.

Although other details of what will be included are not finalised, they could range between a breakdown of the market via statistics; how pubcos are changing from 2024 and even farther back to what is happening now meaning this feature has topicality too; potentially an update from the PCA office; and varying models in the market.

Send editorial submissions to Gary Lloyd

For commercial options, please use this link.

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.

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.

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.