Profit from premium products at major Publican event
When the stellar line-up of speakers takes to the stage at the Premium Innovation conference at London's Commonwealth Club on Tuesday, September 30, they will be well aware that premium products are becoming ever more valuable to pubs.
More importantly, they will be equipped with the expertise to help you take advantage of the trend.
The value of premium spirits brands' sales in the on-trade has increased by 4.3 per cent in the past year, according to research group CGA strategy.
Just one example, it argues, of why you should attend the conference.
The event will help you tap into the clearly growing customer demand for premium products in the pub - not just in sprits, but in all drinks categories as well as food. Capitalising on this by giving customers options for trading up is a tactic labelled 'premiumisation'.
A comprehensive list of industry leaders and experts has been confirmed for Premium Innovation, which begins with registration at 8:30 and ends with a networking drinks reception at 17:20.
They include:
09:55
Opening keynote address by Steven Bartlett, Coffee Republic CEO
The coffee maestro will talk about how taking a premium approach has enhanced his business' appeal and profits, even within these tough market conditions. He will pose the question 'can you do the same'?
10:25
Philip Lay, SA Brain retail director
Lay, from Welsh drinks and hospitality company Brains, will instruct on how to gain new business from selecting greater stock variety and imported wines and beers. Brains has identified that cask ale is now increasingly regarded as a premium product.
11:25
Lawrence Mallinson, owner of James White Soft Drinks
James White Soft Drinks, best known for making Big Tom tomato juice, believes in capitalising on demand resulting from increasing health messages and changing consumer taste with superior soft drinks.
11:55
Panel debate
The best ways of analysing product development and running promotions for premium food and drink will be argued by Drew Munro, Beam Global general manager; Simon Thomas, Pernod Ricard commercial director; Ian Smith, Matthew Clark commercial director; and Barry Chevallier Guild, a partner in cider company Aspall.
13:40
Steven Magorrian, Botanic Inns managing director
The Northern Irish pubco chief will address delegates on the practicalities of sourcing quality food locally and making provenance a selling point. He will also argue for the value of selecting and marketing free range, organic and ethically-sourced produce.
14:10
Lucy Knowles, Corney and Barrow Wine Bars managing director
The head of the City chain of wine bars know all about customer values in wine and making your staff ambassadors for profitable products.
