By Kevin Marsh, director of licensed leisure at Savills
A dilapidations bill can be a crippling expense at the end of a tenancy. Can that expense be avoided by something as simple as keeping the pub in a good state of repair?
Music festivals, YouTube videos, Snapchat clips and celebrity endorsements could all be weapons in the pub sector’s armoury as it fights the war for talent.
There’s water, water everywhere in the pub, used for nigh on everything. At the same time, it’s something that’s not usually much thought about. It’s taken for granted that H2O is just there, on tap when needed.
It’s never easy to admit you’ve made a mistake, but while people do feel stigmatised, fear of failure can often lead deeper ramifications. Here is some advice on why mistakes can often be a blessing in disguise.
As a pub owner, you want to get on with what you do best... running your pub. You don’t want to worry about paperwork and licensing laws, or struggling to keep on top of the books. We take a look at how professional service providers can help take the...
After winning Licensee of the Year at the 2016 British Institute of Innkeeping Awards, Rob and Lucy Brewer discuss the secret to their success and how far they’ve come since they first entered the site 10 years ago
The lengthy shadows of global financial meltdown and austerity seem to fly in the face of prevailing trends in hospitality, where the products and service on offer have steadily improved with consumers seemingly happy to pay more to go out.
After students received their A level results last Thursday (18 Aug), 424,000 university places have been offered to those who achieved the right grades. But for those who wish to enter the hospitality industry there are alternatives to university.
She’s been in post since 2009, but for BBPA boss Brigid Simmonds there is no seven-year itch and still plenty of enthusiasm for a job which, at times, has seen her subjected to levels of abuse that would see most people ducking for cover. Mike Berry reports
Improving your pub’s profitability is the holy grail for operators, so what can you do to get more return from the effort you put in? Four experts give their top tips here
The first craft lager to come from Sheffield has been revealed by producer Stancill Brewery, following the success of its 5% ABV pilsner and the opening of its first pub.
The design of a pub is a method in which the business can draw customers in: its location, indoor and outdoor space, as well as décor, can all contribute to that important first impression.
In yesterday’s article, I looked at the staffing shortfall facing hospitality businesses, and how improving staff retention and productivity is going to be vital for profitability in the coming decade.
Ask any publican or casual dining professional about the biggest people challenge that their business faces and the answer will almost always be the same – finding skilled staff.
Outdated bar and catering equipment can leave a pub behind the times. Here, some of the trade’s leading suppliers give us the lowdown on the latest must-have kit.
Recruiting new staff is never easy but if you are to attract the top talent to your business it's vital to create an impressive employer brand to draw them in.
With the Disability Discrimination Act 1995 and the Equality Act 2010 coming to the fore, attracting disabled customers can give bars a competitive edge in the growing market estimated by the Department of Work & Pensions to be worth £212bn a year...
The pub may be at the heart of the community, but there are times when that causes more harm than good. Stephen Smith from Hush Soundproofing takes us through the five stages that he follows when soundproofing a pub to keep the noise as quiet as possible.
Operating costs for tenanted and leased pubs are highest in town and country food-led pubs, according to the British Beer & Pub Association’s (BBPA) latest Running a Pub benchmarking survey.
Energy costs are a growing concern for pub operators. According to Punch chief executive Duncan Garrood, one of the questions the pubco is most regularly asked is how tenants can cut their energy costs and the British Beer and Pub Association (BBPA) says...
SABMiller-owned Meantime Brewing Company is set to reveal the first small-batch beers from its new pilot brewery and will develop its future ranges based on how quickly the new brews sell out.
You may have the best selection of drinks in your area, but if your glassware has seen better days and your staff aren’t trained to serve them in the best possible manner, then the chances are customers will look elsewhere. Fiona McLelland reports
International drinks distributor and retailer Interbev Limited has launched a new UK arm of its business – Interbev Brands – aimed at providing the on-trade with exclusive access to overseas brands.
Prosecco, English whites and light reds are three types of wine that operators should consider when putting together the perfect summer wine list, according to advice from a leading expert.
Cider makers are set to launch new products during the coming weeks in a bid to make a successful play of the, hopefully, warm and dry weather this summer. In the meantime, we look back on seven of the top cider trends that snatched our attention over...
Fiona McLelland warms to the idea of enjoying a drink and a meal in a pub garden in the coming months and investigates how your pub’s outside area could do more to attract customers.
Food-serving pubs should push assured meat and produce on their menus, following the recently revealed record global haul of illegal food and drink by the European police agency Europol last month.
Booker's group sales for the fourth quarter (Q4) rose by 10.6% for the 12 weeks to 25 March 2016, with its foodservice arms putting in a strong performance, resulting in high praise from City analysts.
Carlsberg will expand the Somersby cider portfolio with the addition of a new draft Strawberry & Rhubarb flavour, the beer and cider giant has revealed.
SABMiller has appointed Laura Edwards from Miller Brands as general manager for Meantime Brewing Company, who will continue to run the firm as a stand-alone business, following outgoing CEO Nick Miller's move to step down later this month.
Consumer confidence remains fragile with 34% of people feeling worse about their financial situation than five years ago, compared to 29% who feel better.
Pension auto-enrolment is a term that strikes dread into the many uninitiated licensees who are fast approaching the deadline for setting up a scheme. Ben Winstanley finds out what you really need to know.
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.
Bidvest Foodservice has acquired the south-west-based distributor Caterfood in a bid to strengthen its reach, after the Publican’s Morning Advertiser (PMA) revealed the company's plans to continue its expansion.
Frozen food should not be shunned by pub chefs who fear using non-fresh produce will taint their offer, but should embrace its nutritious and money-saving qualities.
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.
Bidvest Foodservice will continue to acquire businesses and launch new sites to grow its customer reach, chief executive officer Andrew Selley has told the Publican’s Morning Advertiser (PMA).
