Marketing

Heart of the village: the Anchor is the linchpin for great food delivered from the pub

My Pub

How the Anchor launched a popular food delivery service

By Gary Lloyd

When pubs were shut down in March, licensees Matthew Crisp and partner Lee Hughes had to act fast, so they set up a food delivery service that is proving hugely popular with locals, who have responded by doing all they can to support the business. Here,...

Sector support: The Drinks Trust is looking to provide financial one-off financial grants of £250 to as many as 2,000 people

#Unitedwestand

The Drinks Trust Covid-19 Relief Fund application deadline extended

By Stuart Stone

The Drinks Trust has announced that it is welcoming applications for financial support from individuals who have been affected by the spread of coronavirus until either 7pm on 14 April or 10,000 applications have been received.

All for one: a community effort brought the Chequer Inn back into existence

My Pub: the Chequer Inn, Ash, Kent

By Gary Lloyd

Since being saved from redevelopment, Janet Payten and her family have cemented the Chequer Inn’s position as the heart of the community.

Attractive offer: pubs are experiencing a healthy growth from smaller demographics

Women drive pub visit growth

By Alice Leader

New insight shows that pub visits by men declined by 0.8% in 2019, but there was a 1.6% increase in female customers, who now account for 48.7% of all pub customers.

Noise issues: Mumbli is bidding to make all venues, including pubs and restaurants, easier on the ears of customers

Loud noise forces 80% of customers to leave a pub

By Alice Leader

A new study shows eight out of 10 people have cut their visit to a pub, restaurant, or café short because of noise, with 75% of people saying they would eat out more often if venues were quieter, according to the charity Action on Hearing Loss.

Team matters: there is a strong focus on training in-house and promotion from within too

My Pub: Moody Cow, Upton Bishop, Herefordshire

By Gary Lloyd

Turning around the fortunes of a failed pub is often more difficult than starting from scratch but that is exactly what licensee Chris Burgess did at the Moody Cow.

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