WHETHER it’s consuming fewer calories, less alcohol – or both – many pub, bar and restaurant customers are becoming more mindful of what they are drinking.
STAYING ‘local’ for over a year as a result of the pandemic may have had plenty of people climbing the walls but it also led to many getting better acquainted with the area in which they live – and the producers within it.
AS a country with a famously sweet tooth, it’s probably no surprise that there seems to be a growing demand for flavoured spirits in the UK.
EMPLOYMENT law is complex, with a raft of policies and procedures to be implemented and adhered to.
Quality over quantity and an adventurous by the glass selection – those should be among the top considerations when it comes to a wine offer for the weeks ahead
Neil Forbes, chef director at Café St Honoré in Edinburgh, answers questions on sustainability in the hospitality sector
In the drinks industry, the need to become more environmentally-friendly has led to a number of major investments and initiatives in recent years as producers look to reduce their carbon footprint
The ‘premiumisation’ of the on-trade – with customers willing to trade up to more ‘top-shelf’ products – had been a well-established trend by the beginning of last year
Even as customers flock back into premises to enjoy a cold pint, brewers have warned against complacency in product and service
Operators should ensure offer taps in to current trends