While skipping keg day and ignoring pour form can leave profits languishing in drip trays, a renewed focus on staff training while venues are closed can help publicans boost their bottom line at a time when it matters most.
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.
With Britain’s pub and bar industry still riding out the Covid-19 pandemic, it’s natural that operators and bar managers will be looking at ways to operate as efficiently as possible when they open again.
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
For some staff, the pub cellar is ‘out of sight out of mind’. But unless you want off ale and ice cream beers, it’s a space that should be treated with respect. The Morning Advertiser (MA) joins a cellar management training course
You might have a great reputation for live sport, you might have a super chef who can knock spots off your opposition and you might have one of the best back bars around, but if your cellar isn’t up to scratch, then at best you’re losing profit from the...