News

Fail to plan: 10 tips to five-star hygiene

10 ways to fail a food hygiene inspection

By Nicholas Robinson

Attaining a five-star food hygiene rating not only instils trust in your diners, but it can also help operators with best practice in the kitchen.

Cost rises: a plethora of food categories have seen an increase in prices

Ingredients prices continue to soar

By Nikkie Thatcher

Food prices saw month-on-month rises in May, according to the latest edition of the CGA Prestige Foodservice Price Index.

Sweet like: chocolate was a very popular ingredient on MasterChef

Are you cooking like a MasterChef?

By Nikkie Thatcher

The most popular ingredients used on MasterChef have been revealed meaning pub operators can find out if they are cooking like the contestants.

Street life: set out your stall correctly and your business could be making money through food inspired by the streets

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How to make street food work for your pub

By Nikkie Thatcher

As the stigma of unsafe street food is replaced with the notion of amazing flavours and unexplored eating possibilities, operators can look into how to make the most of what is on offer.

Saucy request: operators have their say on charging customers for additional gravy (image credit: Griffin24/gettyimages.co.uk)

Should you charge diners for extra gravy?

By Nikkie Thatcher

Following a Twitter debate about a Merseyside restaurant charging £1 for gravy, The Morning Advertiser spoke with operators to find out if they had a policy on making diners pay for extras.

Safety warning: top tips on avoiding listeria in food at your premises (image: Getty images)

How not to kill your customers with listeria

By Nikkie Thatcher

Experts have given advice on how pub kitchens can avoid becoming a haven for listeria following an outbreak where hospital patients died after eating sandwiches.

Time to relax? Cannabis is said to have many health benefits

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The rising trend of cannabis-infused food and drink

By Nikkie Thatcher

With attitudes towards cannabis softening in some parts of the world in recent years, there are many new ideas about how to use the plant – including adding it to drinks.

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