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Thursday, September 23, 2021
Operators should consider reviewing the layout of their back-bar at regular intervals.

An organised bar area makes for an easy life

Giving some thought to layout and efficiency can help decrease waiting times and increase profits, say experts CUSTOMERS don’t like to be kept waiting for...
• Specialists contacted by SLTN saw cellar management as a key component in ensuring a quality serve that would boost customer retention.

Quality should be routine in the cellar

Low waste, quality serve and excellent hygiene top priorities for trade THE impact of good cellar management on delivering a quality pint has been well-documented. But...

Happy to pay the Piper

HAVING recently launched its microbrewery, it’s no surprise to hear that steps are taken to maintain beer quality at SLTN’s reigning Independent Pub of...

Why a little investment goes a long way in the cellar

Splashing out on new technology may seem risky in the current climate but, says business consultant Robert Morrall, some modest changes in key areas...

Brighter times

AN Edinburgh pub that’s said to enjoy a great reputation for its draught beer is reaping the benefits after installing a new automated line...

Lovat underlines eco credentials

Revamp at Highland hotel includes new wood chip boiler FORT Augustus hotel The Lovat ramped up its commitment to sustainable tourism earlier this month as...

Outlets responding to the quality challenge

Technology is helping operators deliver more consistent pints, but there is still room for improvement AS consumers continue to monitor their spending, it has arguably...

Award inspires operator

A DUNDEE licensee says winning an award for cellar management has inspired him and his staff to new heights over the last year. The...

Look out for safety signs, gas firm says

PUBS should be cautious when dealing with dispense gases, says supplier BOC Sureserve. According to the company, operators risk putting staff in danger or,...