The smoking ban became a fact in England on 1 July 2007 with an unprecedented impact for pubs. But how has the trade changed in the past 10 years since it came into force?
Working with frozen fish and seafood could help pub chefs meet growing consumer demand for a greater variety of fish dishes, be more creative and cut wastage, they just need to cast aside preconceptions first, finds The Morning Advertiser.
Meat-free options, inspiration from food festivals and experience-led occasions are the future of food, according to creative think-tank The Innovation Group.
Brexit may have dented consumer confidence in the UK, but eating out is still booming, and with breakfast becoming an increasingly important part of the mix, more and more pubs have been dipping their toes into the early morning market
Six of Manchester’s independent food and beverage producers are to join local breweries to create a series of drinks for this year’s Manchester Beer Week.
Breakfast hasn’t always been the British institution it is now. The Morning Advertiser takes a look at the evolution of breakfast since the 1300s and how the ‘full English’ has managed to embed itself into the British psyche.
Eggs, Millennials and food-to-go are the latest trends operators need to look out for in their brunch and breakfast offer, according to foodservice bakery company Kara.
Mitchells & Butlers has credited an "innovative agenda" including vegan meals, low-calorie Prosecco and its Miller & Carter steakhouse format for the rise in food and drink sales across the group.
The number of consumers choosing to eat breakfast outside the home on a daily basis has dropped by 11% since 2015, according to purchasing company Beacon.
Whether you’re a baking whizz or a beginner, desserts in pubs are an important course for punters and shouldn’t be forgotten. On all accounts, though, keeping it simple is the best way forward. Nikkie Sutton reports.
Pub restaurants offered a wider range of Christmas meal options for consumers and increased prices for the 2016 festive season, new research from The Morning Advertiser’s sister title MCA has revealed.
A meat and dairy alternative company that is growing in popularity in UK pubs has launched a ‘joint of lamb’ and ‘chorizo sausages’ specially for eateries, following an uptick in demand for vegan and vegetarian products in pubs.
Food sales among multiple operators of licensed premises are at a 10-year high, according to a comprehensive annual survey by the Association of Licensed Multiple Retailers (ALMR).
UK operators are boosting customers’ average spend by increasing starter and dessert prices as well as focusing on side dishes and snacks, new research claims.
Trends have ruled the hospitality industry’s decade with an iron fist. “Serve more quinoa” and “fish and chips” was so last year, the commentators scribbled.
“We need to educate people to let them know that it is OK to drink beer and cider with your food” said drinks educator and beer sommelier Jane Peyton at Publican’s Morning Advertiser’s (PMA) Future Trends: Beer and Cider event.
There are few dishes that offer operators high GP, the opportunity to create gluten-free, vegetarian and vegan variants while also being tasty, but the risotto appears to tick all of those boxes. Here are 10 things about risotto you should consider when...
Frozen fish and vegetarian foodservice supplier Paramount 21 is preparing to boost its veggie and gluten-free offering following rising demand, the firm's chairman and director Ali Hannaford has said.
A new event dedicated to the bar and pub sector will run alongside this year's Restaurant Show at Olympia bringing together the best suppliers in the business with top operators that are transforming the UK’s on-trade.
Food sales at Yorkshire pub the Yard, Ilkley, have rocketed by more than 50% since the franchise Twisted Burger launched there in early February, the Publican’s Morning Advertiser (PMA) has learnt.
Dishes from the Mediterranean, Mexico, Thailand and Vietnam top a list of foods consumers want to try, while a desire to eat more pulled meats – including chicken cooked in cola – also made the list, according to research from Premier Foods.
More consumers are shunning meat in favour of vegetarian alternatives, with concerns about health as the main reason, new research from a NatCen Social Research survey claims.
Fuller’s has opened its latest new-build pub on the River Thames, the Sail Loft on Greenwich Reach, with room for 300 customers and a nautical-themed menu designed by ex-Duck & Waffle chef Jacek Zywa.
Pizza is quickly becoming a popular dish in pubs as more operators turn to the quick, easy and tasty food to entice new customers into their businesses. Watch this video to see how the masters create delicious pizzas.
More people are considering meat-free dishes when they eat out and want to see more choice on the menu. Here are 10 things to consider when putting vegetarian options on your menu.
Turtle Bay’s planned rollout across the UK will drive demand for Jamaican Jerk in pubs, Spirit Pub Company’s former menu development executive Carl Newey has predicted.
The popularity of flexitarianism is set to reach new heights in 2016, following recent figures from consumer analyst Mintel that showed 35% of Brits now identified as ‘semi-vegetarian’.
Consumers are spending more than ever before in the on-trade, but pubs face a challenge from cafes and restaurants as people look to moderate their drinking, according to the Carlsberg UK Consumer Insights Report.
From cafes serving beer through to niche outlets where standard pubs don't answer the need, The Publican's Morning Advertiser looks at differing business models - the threats as well as the lessons.
