Chocolate

Boost sales with winter warming hot drinks

Hot drinks

Hotting up: winter alternatives to coffee

By Noli Dinkovski

The temperature is dipping, collars are being turned up and customers are looking for something to warm the cockles of the hearts. The answer, says Noli Dinkovski, is a diverse coffee offer that is adaptable to the seasons.

New pub food and drink picture gallery

In pictures: new food and drink

By Nicholas Robinson

Salted caramel-flavoured peanut butter and cherry bakewell-flavoured peanut butter feature in this week’s new product gallery, along with a range of ‘home-cooked’ curry sauces.

Young's Spring Grove reopens

Operator news

Young's Spring Grove reopens

By Daniel Woolfson

Young’s site the Spring Grove, Kingston-Upon-Thames, has reopened after a period of refurbishment with a new food offer.

Chocolate and beer evening at the Head of Steam in Durham

Business Booster

Money Makers

By Alison Baker

Ideas for driving food and drink sales at your pub

Valentines day can make your customers spend more to impress

GP Generator: Valentine's Day

By Phil Mellows

Valentine’s Day is a great opportunity for savvy operators to go over the top for customers who are willing to spend extra in the name of romance. The Publican's Morning Advertiser turns the lights down low and brings out the candles

Thorntons is for females looking for an everyday treat

Brighter new look for Thorntons Chocolate liqueur

By Robyn Black

Thorntons Chocolate liqueur has been given a new “brighter” look to make it more noticeable on back bars and to boost sales outside of the key Valentines, Mother’s Day and Christmas selling periods.

Baileys Chocolat Luxe

Diageo launches Baileys Chocolat Luxe

By Jessica Mason

Diageo has invested £5.5 million in a TV advertising and sampling campaign to support the launch of a new premium sub-brand for its cream liqueur brand Baileys.

Wensleydale Heifer: chocolate themed bedrooms

Opportunity of confectionery in pubs

By Sheila McWattie

Sheila McWattie looks at how to make the most of confectionery in your pub including beer and chocolate matching and themed bedrooms.