Professional Services & Utilities

The Morning Advertiser Lock In Podcast episode 37

The Lock In Podcast

Money trouble: Pub finance challenges

By Ed Bedington

With finances facing an ever-growing squeeze and debts coming home to roost next month, the Lock In team take a look at what pub operators should be thinking about when it comes to managing cash flow, dealing with debt, handling the current utilities...

UKH Benchmarking Survey: Publicans urged to take part in the future shaping survey

UKH survey to help Government shape future of sector

By Rebecca Weller

UKHospitality (UKH) has urged operators, including pubs and nightclubs, to take part in its upcoming annual Benchmarking Survey, following its hiatus last year due to the pandemic.

Consumer spending in pubs was down 13.8% in December 2021: New Year's resolutions show optimism for spending in 2022 (Credit: Getty/ fpphotobank)

Consumer spending in December dropped by 13.8%

By Rebecca Weller

The hospitality sector was among the hardest hit in December 2021 as bars, pubs and clubs saw a growth of 21.2% compared to 35.0% the previous month, new data for Barclaycard has shown.

Almost 90,000 job losses since the start of the pandemic: One in five bouncers have left the security industry (Credit: Getty/ iunderhill)

One in five bouncers leave the industry

By Rebecca Weller

One in five bouncers have left the security industry and staff levels were at 80% compared to pre coronavirus levels, a City Hall report into London’s night-time economy has found.

Best celler: ‘a great pint will always be in demand and will see your customers returning time and time again – especially key at a time when recommendations and repeat business are more important than ever,’ Heineken UK’s Jerry Shedden said.

Sponsored by Heineken

Perfect pints – born in the cellar, raised at the bar

By The Morning Advertiser

Even in the throes of a global pandemic, maintaining a stellar pub cellar is far from small beer, especially with potentially lower product throughput. The Morning Advertiser looks at how Covid-19 has shifted demand downstairs.

Line solutions: Innserve's team worked hard to ensure output

Sponsored content by Innserve

Innserve makes it all flow smoothly on ‘Super Saturday’

By Innserve

As pubs and bars reopened in England on ‘Super Saturday’ and eager patrons enjoyed a pint, little thought was given to the hard work that went on behind the scenes by Innserve technicians and customer services team to ensure everything flowed smoothly.

Assurance you can trust: Red Tractor CEO Jim Moseley says this is ‘an easy way to build in due diligence to your organisation’

promotional feature

Standard bearers of excellence: Red Tractor

By Ed Bedington

The presence of the Red Tractor logo is a mark of quality and of safety – in fact, many people will trade up if they see the hallmark. And, in these times, offering security means a lot to your potential customers.

Helping hand: Norwich-based Bullard's Gin is one of many UK distilleries to say it will produce hand sanitiser (image: Evelyn Simak, Geograph)

coronavirus

Distillery to produce hand sanitiser

By Emily Hawkins

A distillery has explained why it will be producing hand sanitiser for public service providers, joining many others doing the same across the country.

Stocking strategy: pub founder Randy Rampersad only stocks from eco-friendly or charitable suppliers

MA500

Ethical products pay off, says pub founder

By Emily Hawkins

The labour involved in searching for eco-friendly and ethical suppliers pays off, pub founder Randy Rampersad told attendees at The Morning Advertiser’s MA500 conference.

Creating a best cellar: if your cellar runs smoothly, your business will too

How to create a best cellar

By Stuart Stone

Serving the best possible drinks is vital in keeping customers coming back – get it wrong and you can kiss those drinkers goodbye. But if you can keep your cellar in mint condition, you could make a real name for yourself

Perks of the job: in some pubs staff are able to eat in the public dining room

Staff dinners: food as a fringe benefit

By Emma Eversham

With more operators offering staff meals, how do they do it, why do they feel it’s important, and what benefit is there to employees and the business?

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Britain’s greatest pub owner guest edits The Morning Advertiser

By Nicholas Robinson

In celebration of the great British pub, The Morning Advertiser (MA) has commissioned Heath Ball, Pub of the Year winner at the Great British Pub Awards 2018, to edit the current issue of the magazine – which is out this week.

Capital gains: data indicates that the gender pay gap among London’s luxury and fine-dining establishments is below the national average for the sector

UK’s hospitality gender pay gap narrows by 2% in past year

By Stuart Stone

According to figures from luxury hospitality recruitment company The Change Group, the average salary of female hospitality staff has increased at a faster rate than male counterparts to narrow the sector’s gender pay gap.

Mental wellbeing: The Benevolent CEO Chris Porter addresses mental health issues in the industry

Less than half of drinks staff ‘on top of mental health’

By Stuart Stone

According to statistics revealed by Chris Porter, chief executive of drinks industry charity The Benevolent at Craft Beer Rising 2019, only 46% of staff describe themselves as being ‘on top of their mental health’.

Safety: How can you keep your staff and customers secure?

Security in pubs: my camera never lies

By Fred A'Court

Safety issues are not only vital in keeping your customers out of harm’s way, they must be controlled so you retain your licence and stay out of legal trouble. Here, we look at how CCTV is crucial in general, and also at countering drugs and terrorism...

Plastic use and misuse: advice for pubs launched by the Sustainable Restaurant Association

Cut disposable plastics in pubs with new SRA advice

By Claire Churchard

Pubs looking to cut their use of disposable plastics, such as straws, cups and cling film, have a fresh repository of advice to draw on with the launch of ‘Unwrapping Plastics: Use and Misuse in Hospitality’ manual from the Sustainable Restaurant Association...

Bottle banks: reducing waste can help your bottom line

Why reducing pub waste makes sense

By Claire Churchard

As consumer awareness and concerns about waste increases, smart hospitality businesses are already looking at how they can do more to reduce their environmental footprint.

Helping hand: When you are in debt it is important to have someone to offer you help

Debt management: the penny drops

By Jo Bruce

Financial problems are common across the entire sector so it’s no surprise many publicans are feeling the pinch. Here is some advice on coping with debt and finding a way out of it.

Reaching remote parts: pubs offer vital community services that bring local residents together

Pub is the Hub showcases Cornish community pubs to MPs

By Claire Churchard

Pub is the Hub showcased the work of pubs that are diversifying their offer in Cornwall by inviting MPs Mike Wood and Steve Double to see how it supports pubs in providing community services in rural and remote parts of the country.

Reduce, reuse, recycle: images of oceans choked with waste are enough to put anyone off their pint

Waste management: plastic not so fantastic?

By Claire Churchard

Efforts to stop waste plastics polluting the environment are to be commended. But experts have warned that finding a solution to do this can sometimes have unintended consequences.

New standards: as of 1 April low energy ratings could block the letting of pubs

Low energy ratings to block pub lets

By Stuart Stone

Minimum Energy Efficiency Standards (MEES) regulations are coming into force on the 1 April changing the rules on around whether a pub can be let to a tenant or not.

Property of the week

Hawthorne

£ 1,750 - Tenancy

Could you run this Warrington pub? The Hawthorne is a thriving community sports pub in Warrington, showing live sport each day, along with live music every...

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