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.
