Hospitality industry commentator on talkRADIO and managing director of Remarkable Pubs, Elton Mouna, laments the hypocrisy of pub operators advocating responsible drinking while pushing bottomless brunches.
Trends are almost always customer-led and, although there is a rise in vegetarian and vegan foods, meat still plays a huge role on pub menus with secondary cuts and provenance helping lead the charge.
A publican in south London took mainstay meals such as beefburgers and steak off the menu last week in response to the destructive fires wreaking havoc on the Amazon rainforest.
Diners are hardest to please during the evening, compared to when they eat out of home for lunch or breakfast, according to research from an online reputation company.
Once you’ve mastered operating one food business, what’s to stop you sharing this across the country? We look at how to take your kitchen national without the need to buy a new premises.
As the stigma of unsafe street food is replaced with the notion of amazing flavours and unexplored eating possibilities, here’s how you can make the most of what’s on offer.
While an overall slide means pubs are becoming a slightly less popular option for an evening meal, they have increased their market share at breakfast according to findings from foodservice and hospitality research agency MCA Insight.
The Vegan Society has slammed the actions of animal rights activist group Direct Action Everywhere (DxE) after a spate of explicit demonstrations targeting businesses that sell meat.
Food in pubs across Britain has always been a movable feast, basic in some locations, high-end in others. But one thing is for sure, it has never stood still and it continues to evolve today.
How did pubs come to compete with restaurants in the food stakes, and what makes one deserving of an accolade so often associated with ‘fine-dining’ restaurants?
Punters will eat out on fewer occasions over the next two years, but will spend more money due to menu price increases and by having more dishes delivered.
If Brits cut meat and dairy from their diets by turning vegan then up to 90m tonnes of carbon emissions could be eliminated from the 1bn of CO2 created in Britain every year.
With the trend towards healthier living showing no signs of slowing, more publicans need to adjust their menus accordingly so as not to miss out on the potential opportunities that this presents their businesses.
Cuisines from different pockets within the UK can influence menus across the nation and the same can be said of food from the seas. Here, we look at how operators can add dishes to their menus to make the most of areas far away.
According to research carried out by Waste & Resources Action Programme (WRAP), food waste represents a cost to the pub sector alone of £357m each year – equivalent to £8,000 for the average pub.
They said it would eventually become a big part of our lives, although, for whatever reason, many didn’t believe it. But the fact is free-from food and drink, especially vegan and vegetarian, has ballooned in recent years, and the past 12 months has shown...
UK pubs are failing to take advantage of the opportunities presented by beer and food pairing in fine dining, according to a leading beer sommelier and writer.
While the history of pubs traditionally started in England, some venues have branched into different cuisines to give their sites a twist on the classic boozer.
This summer, operators need to keep their fingers on the pulse with the latest trends including meat-free barbecue, healthy ice cream, snacks and beer pairing, and bold flavoured sparkling water.
People with coeliac disease and those simply wishing to avoid gluten in their diet can often be the leaders when it comes to having a meal out. Make sure you are catering for this influential group.
Brewpub chain Brewhouse & Kitchen is ripping up the pub grub rules and declaring 'the death of pub grub' with the launch of a new vegan menu across its pubs.
Street-food residencies offer the chance to tap into consumer demand for new and exciting experiences when dining out, but how should pubs curate their offer?
Key insights about how consumers search for eating-out options online could help boost the number of visitors to your venue, according to new Google data.
Crisps heavyweight Walkers is set to launch a pub-inspired brand to the on-trade following a successful rollout in retail, in what it is calling a snacking first.
