Running your pub

Out of pocket: Britain's bar staff are tipped less often than hairdressers and takeaway delivery drivers

Only 29% of Brits tip bar staff

By Stuart Stone

According to research conducted by online marketplace, Britain’s bar staff are tipped less often than hairdressers, taxi drivers, waiters and takeaway delivery drivers.

Protection plea: CAMRA welcomes news that five more pub buildings, built after WW2, have been saved

CAMRA calls to protect more post-war pubs

By Stuart Stone

The Campaign for Real Ale (CAMRA) has welcomed Historic England’s decision to list five new post-war pubs, and is calling for more post-war pubs to be given similar treatment.

Alfresco trading: Making the most of outside areas now the weather's warming up

Alfresco trading: get inside out

By Michelle Perrett

At the first signs of summer, the thoughts of many consumers and operators alike turn to that classic image of drinks and food in an attractive alfresco setting. But bear in mind, expectations are constantly rising, with punters looking for all the mod...

Nice little earner: don't leave your assets gathering dust, subcontract out your rooms

Breathing space: subcontracting your pub rooms for profit

By Emma Eversham

For licensees looking to make extra cash to keep the business rates wolves from the door, subcontracting your space to groups can be a low-maintenance way of bringing in extra revenue while creating goodwill.

Drinks menu: Less than half of fans state that lager is their go to drink when watching sport

A pub's guide to: the world cup

From Russia with booze

By Nicholas Robinson

Vodka is an obvious choice when looking to alcohol from Russia, but there's also rich pickings to be had in the lucrative categories of beer and wine, and don't forget the multitude of cocktails you can boost profits with too.