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.
