Staffing

Pub Mentors: The elephant in the room

17-Oct-2011 By Alastair Scott

Pub mentor Alastair Scott gives licensees Ben Bartrip and Sarah Eskins, at the Elephant in Bristol, the benefit of his industry expertise.

Three cheers to Karen Murphy

17-Oct-2011 By David Elliott

The announcement recently that Karen Murphy had won the latest round of her ongoing battle with the Premier League and Sky really was music to my eyes!

We are in the hospitality business, and service is our game. So it is no surprise that people are our biggest opportunity. In this article I want to deal with exactly how many staff you have, and when they work. Why? Here are a couple of reasons.

Plan your Xmas presence early…

14-Oct-2011 By Noli Dinkovski

Barely a week or so ago, most of us were basking in the glory of near 30°C heat. Hard to believe, then, that Christmas Day is just a little over 10 weeks away.

Fright club: ideas for boosting profits at Halloween

12-Oct-2011 By Noli Dinkovski

Halloween is very much a social occasion, one that involves drinking, eating, dressing up, ghoulish antics and lots and lots of decoration. In other words, it’s an event that’s made for pubs.

Hot beverages: Boosting your profits

11-Oct-2011 By Lesley Foottit

Most folk love nothing better than a nice cup of tea or coffee at some point during the day and pubs have the opportunity to boost their top line by improving their hot drinks offer.

French connection: The Paris House

10-Oct-2011

Sheila McWattie talks to licensee David Carrick, of the Paris House in Hove, East Sussex, about platters, coffee and French wine

Rick Bailey: Maintaining Family Values

10-Oct-2011 By Phil Mellows

For a while yet the edifice of Daniel Thwaites’s brewery will continue to dominate the centre of Blackburn. If all goes to plan, though, in a few years it will be replaced by a giant Sainsbury’s and relocated to a site, still to be determined, on the...

Doorstaff face crackdown

07-Oct-2011

Door supervisors are being targeted in unannounced test operations as part of a clampdown on criminal activity and licence breaches across the UK.

Food Business Boosters

03-Oct-2011 By Lesley Foottit

Lesley Foottit looks at ideas for driving food and drinks sales at your pub, including asparagus festivals, garden tours and a summer party and hog roast.

The frontline operator

03-Oct-2011 By Phil Mellows

You might be the son and heir of the 5th Baron Parmoor of Frieth (motto: Fronti nulla fides — do not trust in appearances) and great nephew of Sir Stafford Cripps, Chancellor in the post-war Labour government. You might have married actor and designer...

Blackpool hosts get defibrillator training

22-Sep-2011 By Gurjit Degun

Licensees and staff at four Blackpool pubs are being trained by North West Ambulance Service to use defibrillators in case of emergencies.

Celebrate with a banger

20-Sep-2011 By Lesley Foottit

The countdown to British Sausage Week 2011 has begun and as one of the nation’s favourite dishes, pub caterers would be mad not to use the occasion to drive sales. From 31 October to 6 November bangers will be big news. As the week falls over Halloween...

Tom Palmer: hard fought victory and bungee jumps

20-Sep-2011 By Tom Palmer

After a week in which we were subjected to all kinds of unwanted publicity from the media there was no doubting the resolve in the England camp in preparation for the game against Georgia — a side not unlike Argentina in the way they demand you to match...

Realising the potential of pubs

19-Sep-2011 By Phil Mellows

Whether it’s on the property or the operations side of the industry, Scottish & Newcastle Pub Company trading director Chris Moore has dedicated his career to unlocking the value in pubs. He can also pull a good pint, as he tells Phil Mellows.

Premium pubs: a fine balance

07-Sep-2011 By Mark Stretton

The rise and fall of a west London pub is indicative of the perennial struggle of managed-house groups to win in the premium market, says Mark Stretton.

The trying game

02-Sep-2011 By Noli Dinkovski

Noli Dinkovski looks at the opportunities presented by the Rugby World Cup, which kicks off in Auckland, New Zealand on 9 September.

Luke Johnson's tips on running a successful business

02-Sep-2011 By Becky Paskin

Businesses must be tech-savy, improve their service standards, and ensure their menus and designs are innovative if they are to succeed in the future.

Still getting his kicks (from pubs)

25-Aug-2011 By Jessica Harvey

Feargal Sharkey, CEO of UK Music, gives Jessica Harvey his views on the pub industry's role in the live-music scene. Describe the importance of pubs...

Cygneture dish

24-Aug-2011 By Alison Baker

From working with the Roux brothers to becoming chef/patron of Norfolk's Ingham Swan, Daniel Smith tells Alison Baker about his successful journey.

Marching to an indie tune

17-Aug-2011 By Pete Brown

The hipsters are starting to look backwards and mix and match their taste cues to assume an independent air and give off vibes of counter-culture, writes Pete Brown.

BII pub apprenticeship call

17-Aug-2011 By Adam Pescod

A new government-funded apprenticeship scheme launched by BII and People 1st yesterday has been lauded as "the answer" to establishing the pub industry as a viable career path for young people.

A sense of lad-venture

16-Aug-2011 By Phil Mellows

Blokes are no longer one-dimensional creatures who stick to the old, tried and tested drinks, Phil Mellows reports.

That's men-tertainment

15-Aug-2011 By Fiona McLelland

Quality beers, a quiz machine and some pork scratchings don't really cut it these days when it comes to luring chaps into the pub, reports Fiona McLelland.

Scrums of comfort

12-Aug-2011 By Noli Dinkovski

Licensees need to plan ahead to capitalise on this up-and-coming tantalising timetable of televised sport in pubs. As Noli Dinkovski discovers, there are plenty of ways to increase footfall and boost business.

Businesses lack creativity, claims Jongleurs founder

12-Aug-2011 By Mark Wingett

Maria Kempinska, the founder of iconic comedy brand Jongleurs, has hit out at UK leisure businesses, claiming that they lack "creativity" and "stifle...

BII to undergo radical shakeup

11-Aug-2011 By Ewan Turney

The BII (British Institute of Innkeeping) is to carry out a radical restructuring to create a more transparent, democratic organisation.

Steak out

11-Aug-2011 By Lesley Foottit

Edward Halls, licensee and head chef at the Rose & Crown in Great Horkesley, Essex, tells Lesley Foottit about building up a successful pub...

Riots: 10% of retail and leisure businesses affected

11-Aug-2011 By Michelle Perrett

More than 10% of UK retail and leisure businesses have already been directly affected by the looting and riots which have hit the country, claims...

Time to break free

10-Aug-2011 By Phil Mellows

Freehouses remain highly desirable purchases in the pub property market and the number being bought and sold is picking up — though funding is still an issue, Phil Mellows reports.

Off the beaten track

09-Aug-2011 By Jessica Harvey

Pasha Honar, lessee at Brighton's Caxton Arms, talks jazz nights, great food and how to make the most of the pub's central but tucked-away location...

Soaring to new heights

08-Aug-2011 By Sheila McWattie

Sisi Ryder, co-licensee at the Phoenix Inn, near Hartley Wintney, Hampshire, tells Sheila McWattie why food and events are all-important. How we got...

A summery summary of the coalition's work

05-Aug-2011 By Greg Mulholland

It is time for ministers to turn warm words into action. The Save the Pub Group will hold them to account if they don't, writes Greg Mulholland.

Proud to be British

05-Aug-2011 By Lesley Foottit

Lesley Foottit explores ways pubs can get involved in British Food Fortnight, running from 17 September to 2 October.

Cooking up a good deal

04-Aug-2011 By Phil Mellows

Licensees thinking of franchising out their kitchen need to take into account a multitude of factors and potential pitfalls, reports Phil Mellows.

Pork of the town

01-Aug-2011 By Jessica Harvey

Jessica Harvey looks at how pub caterers are capitalising on the trend for British charcuterie.

Leading by example is the way forward

28-Jul-2011 By Phil Thorley

Thorley Taverns boss Phil Thorley, who runs 25 pubs in Kent, offered his top tips on how to run a business to delegates at the recent MA250 business...

Fuller's graduate training

27-Jul-2011 By Michelle Perrett

Fuller's has launched a new graduate programme to equip young people with the skills to become managers in the future.

When an inspector calls the shots

26-Jul-2011 By Robyn Black

Ruth Watson, the forthright star of TV shows including The Hotel Inspector, is now firmly focused on the pub trade. Robyn Black met her at the Suffolk pub-restaurant she owns with her husband.

Side kicks: pub condiments

25-Jul-2011 By Lesley Foottit

Lesley Foottit looks at how sauces and oils can help drive a price premium for dishes.

Getting into fighting shape

19-Jul-2011 By Sonya Hook

Chris Maskery, lessee of the Fighting Cocks, Horton Kirby, Kent, talks to Sonya Hook about investing £300,000 in his pub, building a new kitchen and...

Tripling trade turnover

18-Jul-2011 By Sheila McWattie

Licensee Jeff Veal talks to Sheila McWattie about being dog friendly, quiz and curry nights and loyalty cards at the Fox & Hounds in Sevenoaks,...

Dress to impress

11-Jul-2011 By Lesley Foottit

Set the tone It is important that all staff in your pub follow the same rules, so if you have a uniform then every member must stick to it. But...

Plate mates

08-Jul-2011 By Jo Bruce

Jo Bruce headed to the Czech Republic with the MA's Pub Chef of the Year 2011 to discover what makes Budweiser Budvar a perfect match for pub dishes.

Get a grip on gripes

06-Jul-2011 By Phil Mellows

If your staff can deal with complaints as soon as they arise, then you should be able to send your customers away as happy advocates of your business, Phil Mellows reports.