Cellar to Glass: Four steps to a perfect pint
Step 1: cellar cooling • Cellar storage will cool kegs and casks down to 11 to 13 degrees C. This can take up to 48 hours so always allow...
Archives for June 5, 2008
Pubs 'n' Bars facing up to smoking ban
Pubs 'n' Bars more than doubled profits in the year to the end of December 2007, with its community-focused pub offer appealing to cash-strapped...
Cellar to Glass: High speed dispense
The three-second pint of lager is here. Drinks Dispense Group has launched ExacTap - which it claims to be the world's fastest beer dispense system....
Speciality spirits: Success for sambuca
"Sambuca is an Italian aniseed-flavoured, usually colourless liqueur. Its most common variety is often referred to as white sambuca in order to...
Profits double at Pubs 'n' Bars
But operator warns that that the smoking ban has taken its toll across its 106-strong estate
Cleaning up their act?
FOR PUBS there is a certain grim inevitability to the news that the Food Standards Agency (FSA) believes a nationwide 'Scores on the Doors' scheme is...
Close-up with the menu at the Cross Keys
Since taking over the reins in 2006, Mark White has worked tirelessly with his team to restore the Cross Keys in Henley, Suffolk to its former glory....
News update: Sell More pubs make progress
* Sometimes businesses have to take one step back in order to take two steps forward. The White Hart, Hull, is planning a relaunch as a rebranded...
It's not easy being green
Tim Robinson and Vanessa Grove from the Rose and Crown near Faversham in Kent have one goal in 2008: to go green. The traditional grade two listed...
Q and A: Gross misconduct
QuestionI've just dismissed a long-standing employee for gross misconduct. He just doesn't seem to get on with his younger colleagues. Now he's...
Legal advice: age discrimination
When you're faced with the choice of appointing a young woman with a cheery disposition to your youthful team, or an older woman who has, on the face...
Revamp for wine profit with ViVAS
The Priory Arms in Stockwell, South London is working with the ViVAS team to create a wine offering that will attract a broad range of customers and...
McManus Pub Co sails off with Estuary Pub Company
McManus Pub Company, the Northampton-based operator has acquired full control of the six-site Estuary Pub Company after buying the outstanding 50 per...
The genuine article
If you were looking for Aylesbury Duck, the town of Aylesbury in Buckinghamshire would seem to be a good place to start. In fact, that would a...
Coming year likely to be "toughest ever", predicts Fuller's boss
The coming year will be the toughest the pub and brewing industries have seen in living memory, according to Fuller, Smith & Turner chairman...
Fuller's positive despite "challenging circumstances
Fuller Smith & Turner chairman Michael Turner said that despite challenging circumstances the group had delivered another good set of results in...
Cellar to Glass: Counting on quality
Everybody knows what stock controllers do. They count things. So what is Ian Wylde, stock controller for Nottingham-based pubco Pub People, up to,...
Cellar to Glass: Keeping it extra cold
Extra cold beer has been an incredibly effective development over the past few years. It has given pub beer volumes a boost and with pub customers...
Cellar to Glass: Staying cool in the sun
In the lead-up to summer, publicans should be prepared and have sound cellar management procedures in place. Here are some tips to help ensure your...
Fuller's reports strong results
London brewer and operator reports 4% jump in adjusted profit before tax