Fears pubs will not get AWP machine rises
20-Apr-2006
Fears are mounting that the government will not increase the stake and prize money for AWP machines - meaning pubs will continue to lose vital...
Getting it right
13-Apr-2006
In the third instalment of our wine series Adam Withrington takes a look at service and storage and the accessories that are there to help you.The...
Bird flu fails to dent pub poultry sales
13-Apr-2006 By Fiona McLelland
Pubs are keeping poultry on the menu despite the arrival of bid flu to the UK. Tests last week confirmed that the H5N1 avian flu virus was present in...
Proud of Your Staff: Crofters, Cumbria
12-Apr-2006
When the Crofters in Barrow-in-Furness in Cumbria closed for three months last year it could have lost many of its customers for good.But licensee...
Get Switched On! Money to be saved
11-Apr-2006
Jonathan Elliott of Energyhelpline suggests 10 ways by which you can cut energy bills at your pub.With wholesale prices of UK gas and electricity...
California staff shine bright
06-Apr-2006
Customer service, determination and sheer hard work has seen the team at the California Country Inn in Modbury, South Devon, nominated for Proud of...
The Surgery - What can I cook with nettles?
01-Apr-2006 By Mark Taylor
Dear Surgery: I'd like to use stinging nettles on my menu. Do you have any good recipes? The Surgery says: Despite their reputation as a "weed" with...
Pitch Perfect
01-Apr-2006 By Lucy Britner
Playing music for your dining guests can be tricky - get it wrong and you risk spoiling the mood, get it right and you can make it a night to...
Proud of your staff: Huntsman Tavern, Colchester
31-Mar-2006
After a tough 2005, staff at the Huntsmans Tavern in Colchester, Essex, have rallied round to make sure that this year is a different story - much to...
Time to cure those bad habits
30-Mar-2006
Poor stocktaking habits resulting from pressure of work can cost time and money in the long run. Alex McGill, from stocktakers Venners, recommends some simple tips
The top-10 best ideas for... boosting the bottom line
30-Mar-2006
Ali Carter's innovative approach to running the Bay View Inn, Bude, Cornwall, helped her win the BII's coveted Licensee of the Year Award in 2003. Here she shares some of her best profit-making tips
Easter: Start of a new season
30-Mar-2006
Easter weekend, which traditionally kicks off the summer season for pubs, is only a couple of weeks away.The biting wind in recent days might have...
Untrained barstaff can cost pubs dear
30-Mar-2006
Increasing numbers of staff are being issued with £80 on-the-spot fines for serving underage customers.Police and local authorities are continuing...
Wines far from plain in Spain
30-Mar-2006 By Fiona Sims
So much has been happening in Spain in the last 10 years that it's hard to keep up. A flick through John Radford's The New Spain (Mitchell Beazley,...
30-Mar-2006
Most readers will have heard the saying "Ignorance of the law is no defence" without perhaps thinking too much about what it means. Well, in two...
30-Mar-2006
For several months I have urged holders of premises licences to check the small print of their new licence and its summary. The reason for this,...
AV Guide: Question time
23-Mar-2006
Are you having some difficulty telling your LCDs from your DLPs? Brian Pipe answers your questions about buying a big screen system.How big a screen...
Luminar launches foundation degree
17-Mar-2006
Luminar, the country's biggest late-night operator, has launched the first bespoke Foundation Degree programme specifically for bar and club...
Trade faces up to Equality Act
16-Mar-2006
The trade is split over government plans to protect the gay community from discrimination in pubs.The policy, due to come into force in October under...
16-Mar-2006
Q We have a children's activity club which meets on Sunday mornings when the bar is closed. Someone has now suggested that it is illegal for children...
E-pub: Buying more time
09-Mar-2006
When a computer novice was invited by Hall & Woodhouse to trial its Freshnet e-purchasing system, she helped tailor it to meet licensees' needs -...
E-pub: E-ase the burden
09-Mar-2006
It's a people business, so why do you need new technology? Steve Madden, sales director for EPoS supplier Micros-Fidelio, supplies some answers.Why...
E-pub: Keep track
09-Mar-2006
EPoS systems help keep tabs on sales and trends.Today's customer demands a wider choice of food and drink than ever. The challenge to the pub...
New laws pave the way for foreign workers
07-Mar-2006
New immigration rules which make it easier for skilled workers to come into the country are being viewed as an opportunity for pubs. The new...
Becky's diary: week four
03-Mar-2006
As the opening of the Old Queen's Head in Penn, Buckinghamshire, fast approaches, Becky and David Salisbury discover that there's far too much to do...
01-Mar-2006
Available from Kerry Foodservice, Margetts Sprinkles are dessert toppings suitable for everything from ice cream to cheesecakes. There's chocolate...
Great craic!
01-Mar-2006
St Patrick's Day falls on a Friday this year, so why not make a full weekend of it?St Patrick's Day 2006 is set for craic like no other. Not only...
Proud of your Staff: Greyhound Inn, Coventry
23-Feb-2006
The team at the Greyhound Inn in Longford, Coventry, are the latest to be nominated for The Publican's Proud of your Staff initiative. Since taking...
Service: it's only so-so in Soho
16-Feb-2006
The Morning Advertiser teamed up with Diageo last month to put pub service to the test. Using the supplier's esp training principles as a guide, we...
New Chip and PIN law in place
15-Feb-2006
Licensees who fail to use Chip and PIN technology are now liable for any credit card fraud on their premises.The new regulations, which came into...
Searching questions
10-Feb-2006
A strict policy to only carry the most up to date info is the secret of the success of London pubs website Citypublife.It's a powerful marketing...
A touch of genius
10-Feb-2006
A touchscreen EPoS system installed throughout the Le Bar Group is helping the pub chain to reduce its costs.A new EPoS (electronic point-of-sale)...
Proud of Your Staff: The Crossways Inn, Devon
03-Feb-2006
The team at the Crossways Inn in the village of Folly Gate, near Okehampton, Devon, is the latest to be nominated for The Publican's Proud of Your...
MPs call for action on AWPs
02-Feb-2006
MPs are calling for urgent government action to help community pubs by increasing the stake and prizes for AWP machines.As part of the 2005 Gambling...
Loan firm hits back at 'failure to deliver'
02-Feb-2006
Finance company Funds4business has hit back at a claim that it had failed to deliver on a loan. Licensee Jamie Stewart, at the Malt Shovel, near...
Peter Coulson believes Westminster is abusing new laws
02-Feb-2006 By Peter Coulson - legal column
I am genuinely beginning to believe that the licensing administrators at Westminster City Council are not of this world. Last week I received the...
What a way to run a business
02-Feb-2006 By PHIL DIXON
Licensed trade writer PHIL DIXON is fearful that other pubcos will feel compelled to follow the lead set by Provence and take the no-tie-high-rent...
Pub Breakfasts - New paninis, healthier beans and tomato ketchup offer
01-Feb-2006
New breakfsat offers
Equipment - Just Launched
01-Feb-2006
Pubchef's round-up of the latest launches Glassware and tabletop products distributor John Artis is introducing a range of porcelain tableware from...
Equipment - Cream of the Crop
01-Feb-2006
PubChef's focus on equipment gets a new look this month as leading suppliers help you choose the right kit. Highly recommended... microwaves Ray...
Tried and Tested - A Question of Taste
01-Feb-2006
In the first of a new series, three licensees and their customers give their views on a range of products designed to make life easier in pub...
Battle of the Chefs - Sauce Material
01-Feb-2006 By Alison Baker
Battle of the Chefs is sponsored by Knorr Garde D'Or - a ange of high quality and convenient ready-to-use sauces from Unilever Foodsolutions. Created...
The Surgery - Ways to give your sharing platters a wider appeal
01-Feb-2006 By Ben Woodhouse
Dear Surgery: Platters are popular but some people steer away from them because they are perceived as fried food. What can I do to make them appeal...
The Surgery - Get Ready for new Hygiene Regulations
01-Feb-2006 By Mark Taylor
Dear Surgery: How will the Food Standards Agency's proposed food hygiene laws affect pubs serving food? The Surgery says: The controversial new...
Proud of Your Staff: Wateredge Inn, Cumbria
26-Jan-2006
The team at the family-run Wateredge Inn in Ambleside, Cumbria, are the latest to be nominated for The Publican's Proud of Your Staff...
Hold your Horses
25-Jan-2006
The new licensee at Soho's renowned Coach & Horses has retained the pub's unique character rather than going for a gastropub make-over, achieving...
Chip and PIN deadline looms
24-Jan-2006
Licensees are preparing for the full rollout of the Chip and PIN programme with the deadline just over two weeks away. From February 14 anyone paying...
National Pubs Week: Party on
20-Jan-2006
As winter drags on, now is the time to promote your pub. And that's where National Pubs Week can help, says Daniel Pearce.April may have been the...
How to put the fizz back into New Year
19-Jan-2006 By Iain O'Neil
New Year conjures up visions of late-night drinking, Auld Lang Syne, fireworks and bottles of bubbly. But has the fizz and bang disappeared from the biggest night of the year and, if so, why? Iain O'Neil reports
Be bold: push up prices
19-Jan-2006
customers are likely to be as receptive to a price rise now as they'll ever be
