The number of consumers choosing to eat breakfast outside the home on a daily basis has dropped by 11% since 2015, according to purchasing company Beacon.
Whether you’re a baking whizz or a beginner, desserts in pubs are an important course for punters and shouldn’t be forgotten. On all accounts, though, keeping it simple is the best way forward. Nikkie Sutton reports.
Pub restaurants offered a wider range of Christmas meal options for consumers and increased prices for the 2016 festive season, new research from The Morning Advertiser’s sister title MCA has revealed.
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.
