Food trends

11 ways not to serve pub food #WeWantPlates

14-Aug-2017 By James Beeson

Gastropubs and hipster bars have stolen our plates, and people aren't at all happy about it.

Avoiding jargon can increase interest in beer and food pairings

10-Aug-2017 By James Beeson

Using less specialist vocabulary can help pubs and restaurants sell beer and food pairings to customers, according to the US Brewers Association (BA).

Cornish pub serves up community allotments

18-Jul-2017 By Fred A'Court

High-end restaurants often boast of serving produce grown in their own kitchen garden but now a Cornish pub is going one better.

One in five diners consider alcohol in deciding where to eat

18-Jul-2017 By James Beeson

Alcoholic drink options are becoming increasingly important in diners choice of restaurants, according to new research by William Grant & Sons.

Menus

How menu hacking can help your pub

27-Jun-2017 By Andrew Don

Menu hacking, a trend acquired from the US and Australia, is catching on in the UK. But why? Andrew Don reports

A breath of fresh air: how the smoking ban has changed the pub trade

19-Jun-2017 By Claire Churchard & Georgina Townshend

The smoking ban became a fact in England on 1 July 2007 with an unprecedented impact for pubs. But how has the trade changed in the past 10 years since it came into force?

In association with Alaska Seafood

Why frozen fish could be the new 'fresh'

19-Jun-2017 By Nicholas Robinson

Working with frozen fish and seafood could help pub chefs meet growing consumer demand for a greater variety of fish dishes, be more creative and cut wastage, they just need to cast aside preconceptions first, finds The Morning Advertiser.

The future of food in the on-trade revealed

14-Jun-2017 By Nikkie Sutton

Meat-free options, inspiration from food festivals and experience-led occasions are the future of food, according to creative think-tank The Innovation Group.

Open all hours: how to capitalise on the demand for breakfast

09-Jun-2017 By Georgina Townshend

Brexit may have dented consumer confidence in the UK, but eating out is still booming, and with breakfast becoming an increasingly important part of the mix, more and more pubs have been dipping their toes into the early morning market

Brewers team up with F&B producers for Manchester Beer Week

07-Jun-2017 By James Beeson

Six of Manchester’s independent food and beverage producers are to join local breweries to create a series of drinks for this year’s Manchester Beer Week.

The history of breakfast

31-May-2017 By Jo Bruce

Breakfast hasn’t always been the British institution it is now. The Morning Advertiser takes a look at the evolution of breakfast since the 1300s and how the ‘full English’ has managed to embed itself into the British psyche.

Pub brunch and breakfast trends revealed

31-May-2017 By Nikkie Sutton

Eggs, Millennials and food-to-go are the latest trends operators need to look out for in their brunch and breakfast offer, according to foodservice bakery company Kara.

Optimising menus is key to combat rising food costs

24-May-2017 By Nikkie Sutton

Customer analytics can help pubs make more money in an environment of rising food costs, according to private equity firm Livingbridge.

Premiumisation of Mitchells & Butlers sites results in sales boost

17-May-2017 By Helen Gilbert

Mitchells & Butlers has credited an "innovative agenda" including vegan meals, low-calorie Prosecco and its Miller & Carter steakhouse format for the rise in food and drink sales across the group.