The number of people eating dinner at pubs has risen and their average spend during this day part has increased by 10%, according to data from Lumina Intelligence’s Eating & Drinking Out Panel.
Callebaut’s latest Dessert Report provides operators with a comprehensive overview of the ever-changing foodservice landscape, to help pub operators drive their dessert sales.
Take your pizza offering to new heights with meat toppings as pepperoni, donner pizza and meat feast all score a place in Brits’ top five types of pizza.
Almost a quarter (23.15%) of times people ate out at pubs from November 2020 to January 2022 included burgers, data from Lumina Intelligence Eating and Drinking Out Panel has revealed.
By Venners, expert food and beverage stocktakers and compliance auditors
A recent report looking at the often undervalued and neglected topic of product yield within the pub sector has been launched by Venners, the expert food and beverage stocktakers and compliance auditors to the hospitality industry.
Three quarters of hospitality businesses are likely to raise prices for consumers as a result of the supply chain problems and rising costs, the latest Business Confidence Survey from CGA and Fourth has revealed.
Chronic labour shortages, insufficient manufactured stocks and post-Brexit challenges on imports are combining to create disruption and inflation across the foodservice sector, the latest CGA Prestige Foodservice Price Index has revealed.
Pubs are set to face further issues with the supply chain and food and drink deliveries as the crisis over delivery drivers and staffing shortages continues.
Deliveries and takeaways are set to maintain a “significant share” of sales for both pub and restaurant groups despite the relaxation of indoor trading, the latest CGA & Slerp Hospitality at Home Tracker has revealed.
Rachel Dobson, managing director of buying specialist Lynx Purchasing, offers practical advice to licensees on how to deal with the food supply challenges.
Pre-existing recruitment challenges - particularly in the hospitality market - have been worsened by Brexit, new research from the Lumina Intelligence Top of Mind Business Leaders Survey has revealed.
Pubs are continuing to gain market share accounting for 15% of total eating out occasions across the four weeks to week ending 11 July 2021 (v four weeks w/e 13 June 2021).
According to the latest data from Lumina Intelligence Eating & Drinking Out Panel, the proportion of Brits engaging with restaurants and food-led pubs grew to 58%.
Just 39% of respondents to a recent survey believe that calorie labelling on pub and bar food menus would influence their meal choices when eating out.
With indoor reopening now well underway, the Lock In team tackle the subject of pub grub, how the crisis has impacted on offers, the challenges around growing your own chefs, calorie labelling on menus and we ask how sustainable is your pub food offer?...
The Belgian co-owner of the Greyhound in Beaconsfield, Buckinghamshire, which was recently named ‘One to Watch’ at the Estrella Damm Top 50 Gastropubs, spoke to Big Hospitality to reflect on her career to date.
Plant-based food options and sustainable choices need to continue to be high on the agenda for operators as we start to navigate our way out of the pandemic, one leading supplier has said.
With the value sales of crisps, snacks and nuts in the UK’s pubs and bars totalling £24m pre-pandemic, The Morning Advertiser sinks its teeth into the art of the upsell.
With food the focus under the new government restrictions for pubs, the Lock In podcast team talk about how you can create a food offer during the crisis, what makes good, and bad, pub food, the practicalities of a food offer and debate what substantial...
Operators including Oakman Inns, Revolution Bars Group, Arc Inspirations and The Lost & Found will all continue to fund of similar discounts to those available under the Government’s Eat Out to Help Out (EOTHO) scheme throughout October.
While demanding consumers can sometimes leave operators taking a ham-fisted approach to bar snacks, the meat of the matter is that traditional nibbles are still leaving drinkers as happy as a pig in the proverbial.
The Morning Advertiser talks to Simon King, sales director at Booker and Makro to understand what trends the wholesaler has been seeing during lockdown and how this will help operators moving forward.
As pub operators prepare for the return of their parched public amid social distancing and heightened hygiene regimes post-lockdown – we ask if crisps, snacks and nuts could be their bag?
As punters adapt to life indoors, pubs are doing their utmost to put food on their regular customers’ tables. And many have found people want classics rather than modish dishes.
While many of your customers have been pushed to reinvent your pub’s classics in their homes, new insight shows toad in the hole is the top dish Brits want to see on menus when the lockdown lifts.
Avoiding meat, consuming farmed fish or cutting out the distance food has to travel are all key aspects in creating a more environmentally friendly future.
Operators need to show genuine commitment to sustainability because more than four in five people expect hospitality businesses to have some eco-friendly qualities, new research reveals.
New insight has revealed the public’s keenness to participate in Veganuary as the percentage of reviews citing the word ‘vegan’ rose by 104% between January 2019 and January 2020.
From activated charcoal croissants and pulled jackfruit to ‘dirty’ vegan food and anything ‘deconstructed’ – which of the food trends tipped to take 2019 by storm have caught on in pubs?
Food experts at Deliveroo have revealed their predictions for the top 10 trends next year, including the continuation of veganism, smoked ingredients and street food.
Having a quick snack with a pint has always been a good way to increase sales at pubs. And, as snacks evolve, you need to keep up with the latest innovations.
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.
Wembley Stadium head of culinary Harry Lomas MBE BEM leads more than 250 chefs in feeding 90,000 visitors to the national stadium on a regular basis. We discuss what publicans can learn from this giant operation.
