A meat and dairy alternative company that is growing in popularity in UK pubs has launched a ‘joint of lamb’ and ‘chorizo sausages’ specially for eateries, following an uptick in demand for vegan and vegetarian products in pubs.
Food sales among multiple operators of licensed premises are at a 10-year high, according to a comprehensive annual survey by the Association of Licensed Multiple Retailers (ALMR).
UK operators are boosting customers’ average spend by increasing starter and dessert prices as well as focusing on side dishes and snacks, new research claims.
Trends have ruled the hospitality industry’s decade with an iron fist. “Serve more quinoa” and “fish and chips” was so last year, the commentators scribbled.
“We need to educate people to let them know that it is OK to drink beer and cider with your food” said drinks educator and beer sommelier Jane Peyton at Publican’s Morning Advertiser’s (PMA) Future Trends: Beer and Cider event.
There are few dishes that offer operators high GP, the opportunity to create gluten-free, vegetarian and vegan variants while also being tasty, but the risotto appears to tick all of those boxes. Here are 10 things about risotto you should consider when...
Frozen fish and vegetarian foodservice supplier Paramount 21 is preparing to boost its veggie and gluten-free offering following rising demand, the firm's chairman and director Ali Hannaford has said.
A new event dedicated to the bar and pub sector will run alongside this year's Restaurant Show at Olympia bringing together the best suppliers in the business with top operators that are transforming the UK’s on-trade.
Food sales at Yorkshire pub the Yard, Ilkley, have rocketed by more than 50% since the franchise Twisted Burger launched there in early February, the Publican’s Morning Advertiser (PMA) has learnt.
Dishes from the Mediterranean, Mexico, Thailand and Vietnam top a list of foods consumers want to try, while a desire to eat more pulled meats – including chicken cooked in cola – also made the list, according to research from Premier Foods.
More consumers are shunning meat in favour of vegetarian alternatives, with concerns about health as the main reason, new research from a NatCen Social Research survey claims.
Fuller’s has opened its latest new-build pub on the River Thames, the Sail Loft on Greenwich Reach, with room for 300 customers and a nautical-themed menu designed by ex-Duck & Waffle chef Jacek Zywa.
Pizza is quickly becoming a popular dish in pubs as more operators turn to the quick, easy and tasty food to entice new customers into their businesses. Watch this video to see how the masters create delicious pizzas.
More people are considering meat-free dishes when they eat out and want to see more choice on the menu. Here are 10 things to consider when putting vegetarian options on your menu.
Turtle Bay’s planned rollout across the UK will drive demand for Jamaican Jerk in pubs, Spirit Pub Company’s former menu development executive Carl Newey has predicted.
The popularity of flexitarianism is set to reach new heights in 2016, following recent figures from consumer analyst Mintel that showed 35% of Brits now identified as ‘semi-vegetarian’.
Consumers are spending more than ever before in the on-trade, but pubs face a challenge from cafes and restaurants as people look to moderate their drinking, according to the Carlsberg UK Consumer Insights Report.
From cafes serving beer through to niche outlets where standard pubs don't answer the need, The Publican's Morning Advertiser looks at differing business models - the threats as well as the lessons.
Pub chefs should “absolutely” look to street food traders for inspiration when it comes to using different cuts of lamb, the Agriculture and Horticulture Development Board (AHDB) has urged.
More research into the potential allergenic, microbiological and chemical risks of eating insects is needed before they become commonplace on menus across Europe, experts have warned.
Encouraging diners to use more senses than just the taste buds could boost your profits. Nicholas Robinson explains how neurogastronomy can be used to enhance every diner’s experience
Pub chefs must source more British meat and use alternative and more profitable cuts to ensure animal protein does not become an overpriced luxury, a leading supplier has urged.
A top chef has joined forces with royalty and government ministers to urge food businesses to be more supportive of local produce by displaying the provenance of the food on their menus during British Food Fortnight.
Food operators who don’t engage with sustainability issues could be putting their businesses at risk as new research suggests diners have become increasingly likely to pick eating out locations based on their sustainability credentials.
Food is increasingly big business for pubs - but one Norfolk licensee has flown in the face of standard advice and told customers to ‘bring their own food’ when they come in for a pint.
The days when grouse, pheasant, partridge and venison were reserved for fine-dining establishments are well and truly over. In addition to being an enticing prospect for pub diners these days, game bought at the right time of the season can be great for...
Analysis of menus across leading pub and restaurant operators by M&C Allegra Foodservice has shown that healthier eating has yet to become mainstream with only 36% of brands providing full calorie information on menus.
Pubs must up their game to compete with branded restaurants according to leisure analysts Panmure Gordon, whose latest report revealed restaurants are taking business from pubs.
If the experience at one newly-opened east London pub is anything to go by, the lumpy gloop that used to land on our dinner-plates at school has matured into something special.
