29.10.2021 [5mins 2secs]
Steven talks about the welcome recognition of pubs in the budget, but stipulates that more support is needed to help full business recovery.
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Factor value into menu planning. Following some basic buying rules will help pubs get best value out of their food budget, says Martin Eshelby, development support chef with Oliver Kay Produce.
For many, January is a time for good intentions and new goals. For those drinkers wishing to cut down in 2022, the boom in alcohol-free and lower strength drinks may help them achieve their resolutions.
With on-trade operators also keen to maintain custom in January after a challenging festive period, what advice can you give to customers looking to the emerging category to help them cut back?