Cellar

How much could staff training save pubs during second lockdown?

Sponsored by Heineken

How much could upskilling bar staff during lockdown boost pub profits?

By The Morning Advertiser

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.

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.

Cost cutting: a recent study by Beer Piper found the average pub wastes 20 pints a week with inefficient line cleaning

Opinion

What cellar management tips can help reopened pubs save money?

By Jeff Singer, Beer Piper

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.

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

When it rains, it pours: what pubs need to think about if they are flooded

What to do if your pub gets flooded

By Claire Churchard

As heavy thunderstorms hit the UK this week, flooding many homes and businesses, The Morning Advertiser finds out what you should do if your pub gets flooded.

Knowledge gap: Make sure you hop on the right line when it comes to improving cellar skills

Cellar skills: banish common mistakes many staff still make

By Georgina Townshend

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

What lies beneath: Mastering the cellar is key to a successful pub

Becoming a master of cellars

By David Blakelock

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...

Cellar temperature: important

Cellar tips: cool runnings

By Sonya Hook

Sonya Hook reports on how keeping your cellar and equipment in good working order can make a major difference to your pub's profits. The last thing...