When it comes to your business, it can be make or break depending on great-quality suppliers – and few are better than those in the hospitality trade to help you decide who you can trust.
The iconic Great Sausage Roll Off competition is back for the eighth year in a row, held by licensees Claire Morgan and Angus McKean, at Fuller’s pub the Red Lion in Barnes, Greater London.
Operators need to show genuine commitment to sustainability because more than four in five people expect hospitality businesses to have some eco-friendly qualities, new research reveals.
Now the mince pies and pigs in blankets have been put to bed for another year, operators are drawing their eyes to new menus to uphold a brand-new batch of customer dietary trends.
New insight has revealed the public’s keenness to participate in Veganuary as the percentage of reviews citing the word ‘vegan’ rose by 104% between January 2019 and January 2020.
Greene King has said it will be expanding its plant-based food offer after its total sales of vegan dishes saw a year-on-year increase of 265% in the past financial year.
The Campaign for Real Ale (CAMRA) has welcomed the Welsh government’s announcement that it will be extending help for high street businesses but has called for further support to help pubs burdened by business rates.
JW Lees managing director William Lees-Jones gives his view on issues in the pub trade and confirms there are no plans to sell the brewery, following similar sales in the trade this year.
From activated charcoal croissants and pulled jackfruit to ‘dirty’ vegan food and anything ‘deconstructed’ – which of the food trends tipped to take 2019 by storm have caught on in pubs?
