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.
