News

Customers must be honest: chefs share views on the increase in negative reviews

How has a spike in negative reviews impacted pubs?

By Alice Leader

A customer ‘walking in with a balaclava on’, is no different to an anonymous source leaving a negative review online, says a Great British Pub Awards Chef of the Year finalist.

New owners: Margriet Vandezande-Crump and Daniel Crump

Service is key for couple opening gastropub

By Nicholas Robinson

Following an illustrious career in some of the UK’s most decorated restaurants and gastropubs, husband and wife team Daniel Crump and Margriet Vandezande-Crump are soon to launch their own pub venture.

Top tips for tips: new research reveals latest consumer dining habits

Southerners tip more than those in the north

By Alice Leader

A survey has revealed how generous diners are across the country and that staff with a friendly demeanour are more likely to convince consumers to bump up a tip.

Not meating standards: the majority of people surveyed think vegan pub food is ‘average’

Pubs must improve vegan game

By Emily Hawkins

Consumers are not impressed with the vegan food offerings at pubs, according to new research, and the industry has been urged to up its game.

Prices sprout: Christmas dinner essentials to be in the inflation firing line

Costly Christmas warning for hospitality businesses

By Alice Leader

An expensive Christmas awaits catering and hospitality operators, according to Lynx Purchasing, as price rises kick in for many festive menu staples, including turkey and Brussels sprouts.

Popular choice: chocolate appeared on more than three quarters of selected Michelin-starred venues’ menus

How to create a Michelin-starred menu

By Nikkie Thatcher

Chocolate, potato and onion are three of the 12 most used ingredients on Michelin-starred menus, new research has found.

Online reputation: pubs need to manage their reviews right

Operators must respond to every review

By Nikkie Thatcher

Pubs should ensure they reply to all reviews they receive, regardless of whether they are positive or negative, one expert has told The Morning Advertiser.

Perfect pairing: beer and snacking on the rise

Sponsored by McCain

The rise of Beermunch – an A-Z of snacks

By Nicholas Robinson

Demand for snacking out of home, especially when paired with certain beer styles, is on the rise... it’s often referred to as Beermunch.

Vegans targeted: JDW has included new meat-free dishes on its menu

JDW launches new vegan dishes

By Nikkie Thatcher

Pub behemoth JD Wetherspoon (JDW) has announced a selection of new vegan dishes have been added to its menu.

Alternative choice: a vegan burger is one of the options being added to Punch menus (credit: Kim Burrows)

Punch teams up with vegan fast-food operator

By Nikkie Thatcher

Punch and meat-free food business Biff’s Kitchen has joined forces to put vegan fast food on the menu at a selection of pubs in cities across the country.

Fraudulent content: TripAdvisor has released a report that looks into fake reviews

TripAdvisor ‘stopped 1m fake reviews’

By Nikkie Thatcher

Review site TripAdvisor has claimed it stopped more than 1m fake review from reaching the platform in 2018 and said it is “far from complacent” dealing with fraud detection.

Looking forward: UKHospitality chief executive Kate Nicholls offers her opinion on the future

On-trade future will have more diverse food offers

By Nikkie Thatcher

The future for pubs will include operators diversifying their food offer, using technology in their businesses and increasing sustainability, according to UKHospitality (UKH) boss Kate Nicholls.

Bugs challenge: the Eagle hosts charity event where participants ate creepy crawlies

Pub hosts bush tucker trial for charity

By Nicholas Robinson

A spin-off of the I’m a Celebrity... Get Me Out of Here! bush tucker trial was hosted by a north-east pub to raise money for the Princess Ellie charity.

Hot treats: the new snacking range aims to pair food with craft beer

£8.1m snacking opportunity for pubs

By Nikkie Thatcher

A new brand of hot bar snacks has claimed it will provide pub and bar operators with an £8.1m incremental opportunity in a bid to help operators build on craft beer and snacking occasions.

Price pressures: meat fraud is on the rise

Food fraud on the rise, claims research

By Nicholas Robinson

Meat fraud is on the rise, driven by the increase in the number of pubs and restaurants going bust, recent research from food procurement firm Regency Purchasing Group has claimed.

Very important: food safety should be a high priority for operators

Top food storage tips

By Nikkie Thatcher

How to store food properly can avoid issues with food poisoning and experts have revealed their advice on how best to do this.

Roast off: do you have a winning roast dinner?

Sponsored by Knorr

Top chefs dish the tips on best roasts

By Lucy Britner

When sourced, cooked and served correctly, the great British Sunday roast is one of the finest meals to behold – and is something your pub can really capitalise on.

What's the beef?: it seems everyone is talking about the future of meat

Spotlight

Does meat have a future in the pub?

By Nikkie Thatcher

Meat is on everyone’s lips at the moment whether it’s the vegan/vegetarian movement or at present, the impact eating meat has on the environment.

Celebration occasion: consumers spend the most when they are out on a date

Brits spend most in on-trade on date night

By Nikkie Thatcher

Consumers spend the most on food and drink when they are on a date and nearly one third of those who go out for food on a date, do so on a weekly basis, new research has revealed.

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.

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