Pub Food

Top tips for tips: new research reveals latest consumer dining habits

Southerners tip more than those in the north

By Alice Leader

A survey has revealed how generous diners are across the country and that staff with a friendly demeanour are more likely to convince consumers to bump up a tip.

Counting calories: alcohol drink producers explain why consumers aren’t seeing more low-calorie products in pubs

Don’t miss out on the low-cal alcohol revolution

By Alice Leader

With abstinence to alcohol becoming more ‘mainstream’ among young adults and fuelling the growth of low-and-no alcohol products, some operators may be missing out on an opportunity in the low-calorie sector.

Making waves: the Boat Inn chef-owner Liam Dillon always wanted to open a high-class gastropub

Estrella Damm Top 50 Gastropubs

How to create an award-winning gastropub

By Nicholas Robinson

After just two-and-a-half years, Liam Dillon – chef-owner of Lichfield’s the Boat Inn – has established an admirable reputation for his Staffordshire gastropub.

Not meating standards: the majority of people surveyed think vegan pub food is ‘average’

Pubs must improve vegan game

By Emily Hawkins

Consumers are not impressed with the vegan food offerings at pubs, according to new research, and the industry has been urged to up its game.

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.

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.

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