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Food for thought

Food for thought

Publicans should develop an offer that meets all the reasons why customers visit their outlet - the 'occasions'.It's not a simple as "we're going...

Taste test: Curry

Taste test: Curry

According to consultant chef Tony O'Reilly, the most important quality for a ready-made curry is an authentic taste - so we put some of the biggest...

Menu marketing

Menu marketing

You don't have to spend a fortune to promote the food you serve. Fiona Pavely offers some practical advice to help licensees increase their food...

Ready, steady, cook

Ready, steady, cook

In search of a free lunch Phil Mellows headed off to S&N's Food Training Centre in Northampton but had he bitten off more than he could chew?It's...

GM food

GM food

If a customer or an environmental health officer asks about any genetically modified ingredients in the food and drink you serve you, and your staff,...

Menu planning

Menu planning

A successful pub food business involves balancing the wishes of your customers against your skills and resources. Fiona Pavely looks at the help and...

Children's menus

Children's menus

With the forthcoming reform of licensing laws aimed at making it easier for families to use pubs, licensees need to seriously consider this market as...

Planning a kitchen

Planning a kitchen

Safety comes first when setting up any sort of catering operation. Find out how licensees should adhere to the food safety laws when planning a pub...

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