The BII’s (British Institute of Innkeeping’s) Licensee of the Year Mahdis Neghabian will share some of her award-winning tips with delegates at the next Freehouse Business Club.
The BII is to hold a series of roadshows for members and non-members across England and Wales which will give licensees access to business advice from a range of pub trade experts.
Licensees should plan ahead and research their options when considering adding accommodation to their pubs — that’s the advice from Dan Trotter, of Lewinnick Lodge in Newquay, Cornwall, who has added 10 boutique rooms to his venue.
Pub property agent Fleurets has reported that certain areas are being targeted by rogue business rates agents, causing problems for the company when putting forward genuine claims.
Looking to grow your pub empire? Think there’s a shortage of money around? Well, think again. There are plenty of potential investors out there — it’s just that the organisations who have got it, are afraid to use it.
A new deal between Sky and brewer Molson Coors offers independent outlets up to one-third off the price of their Sky subscription, a freeze on the price of Carling until December 2013 and free WiFi.
The Society of Independent Brewers (SIBA) has signed a deal with new drinks distribution company, Ooberstock, which will allow freehold pubs, bars and restaurants access to a range of beers from participating local brewers around the UK.
Twenty-one freehold pubco and private sites are set to go under the hammer at a Sidney Phillips auction next month, with sale guide prices ranging from £80,000 to £295,000.
Four out of five freehold pubs were sold at a property auction held by Allsop in London last week, with sale guide prices ranging from £325,000 to £1.5m.
Hall & Woodhouse, the Dorset-based brewer and pub operator, has bought four substantial freehold sites in the past four months, which will be added to its managed estate.
More and more operators are seeking new income streams. So, if accommodation is going to be the next big thing then what do you need to consider before going ahead?
It can often be the first thing diners drop in hard times, but there are ways to put the last course at the forefront of people’s thinking. Fiona McLelland finds out how to increase profit through desserts
