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