Plant-based food options and sustainable choices need to continue to be high on the agenda for operators as we start to navigate our way out of the pandemic, one leading supplier has said.
With the value sales of crisps, snacks and nuts in the UK’s pubs and bars totalling £24m pre-pandemic, The Morning Advertiser sinks its teeth into the art of the upsell.
With food the focus under the new government restrictions for pubs, the Lock In podcast team talk about how you can create a food offer during the crisis, what makes good, and bad, pub food, the practicalities of a food offer and debate what substantial...
Operators including Oakman Inns, Revolution Bars Group, Arc Inspirations and The Lost & Found will all continue to fund of similar discounts to those available under the Government’s Eat Out to Help Out (EOTHO) scheme throughout October.
While demanding consumers can sometimes leave operators taking a ham-fisted approach to bar snacks, the meat of the matter is that traditional nibbles are still leaving drinkers as happy as a pig in the proverbial.
The Morning Advertiser talks to Simon King, sales director at Booker and Makro to understand what trends the wholesaler has been seeing during lockdown and how this will help operators moving forward.
As pub operators prepare for the return of their parched public amid social distancing and heightened hygiene regimes post-lockdown – we ask if crisps, snacks and nuts could be their bag?
As punters adapt to life indoors, pubs are doing their utmost to put food on their regular customers’ tables. And many have found people want classics rather than modish dishes.
While many of your customers have been pushed to reinvent your pub’s classics in their homes, new insight shows toad in the hole is the top dish Brits want to see on menus when the lockdown lifts.
Avoiding meat, consuming farmed fish or cutting out the distance food has to travel are all key aspects in creating a more environmentally friendly future.
Operators need to show genuine commitment to sustainability because more than four in five people expect hospitality businesses to have some eco-friendly qualities, new research reveals.
New insight has revealed the public’s keenness to participate in Veganuary as the percentage of reviews citing the word ‘vegan’ rose by 104% between January 2019 and January 2020.
From activated charcoal croissants and pulled jackfruit to ‘dirty’ vegan food and anything ‘deconstructed’ – which of the food trends tipped to take 2019 by storm have caught on in pubs?
Food experts at Deliveroo have revealed their predictions for the top 10 trends next year, including the continuation of veganism, smoked ingredients and street food.
Having a quick snack with a pint has always been a good way to increase sales at pubs. And, as snacks evolve, you need to keep up with the latest innovations.
The Economist predicted 2019 would be the year veganism went mainstream. And, with ever-growing, free-from options and a new wave of vegan hospitality, it looks like the forecasters are correct.
Wembley Stadium head of culinary Harry Lomas MBE BEM leads more than 250 chefs in feeding 90,000 visitors to the national stadium on a regular basis. We discuss what publicans can learn from this giant operation.
Hospitality industry commentator on talkRADIO and managing director of Remarkable Pubs, Elton Mouna, laments the hypocrisy of pub operators advocating responsible drinking while pushing bottomless brunches.
Trends are almost always customer-led and, although there is a rise in vegetarian and vegan foods, meat still plays a huge role on pub menus with secondary cuts and provenance helping lead the charge.
A publican in south London took mainstay meals such as beefburgers and steak off the menu last week in response to the destructive fires wreaking havoc on the Amazon rainforest.
Diners are hardest to please during the evening, compared to when they eat out of home for lunch or breakfast, according to research from an online reputation company.
Once you’ve mastered operating one food business, what’s to stop you sharing this across the country? We look at how to take your kitchen national without the need to buy a new premises.
As the stigma of unsafe street food is replaced with the notion of amazing flavours and unexplored eating possibilities, here’s how you can make the most of what’s on offer.
While an overall slide means pubs are becoming a slightly less popular option for an evening meal, they have increased their market share at breakfast according to findings from foodservice and hospitality research agency MCA Insight.
The Vegan Society has slammed the actions of animal rights activist group Direct Action Everywhere (DxE) after a spate of explicit demonstrations targeting businesses that sell meat.
Food in pubs across Britain has always been a movable feast, basic in some locations, high-end in others. But one thing is for sure, it has never stood still and it continues to evolve today.
How did pubs come to compete with restaurants in the food stakes, and what makes one deserving of an accolade so often associated with ‘fine-dining’ restaurants?
Punters will eat out on fewer occasions over the next two years, but will spend more money due to menu price increases and by having more dishes delivered.
If Brits cut meat and dairy from their diets by turning vegan then up to 90m tonnes of carbon emissions could be eliminated from the 1bn of CO2 created in Britain every year.
With the trend towards healthier living showing no signs of slowing, more publicans need to adjust their menus accordingly so as not to miss out on the potential opportunities that this presents their businesses.
Cuisines from different pockets within the UK can influence menus across the nation and the same can be said of food from the seas. Here, we look at how operators can add dishes to their menus to make the most of areas far away.
