The Drinks Trust calls on the trade for its annual industry survey
The Drinks Trust has launched its fourth annual industry survey aimed at better understanding the drinks and hospitality industry.
Which brand is a bright spot for Cognac in the US on-premise?
On-trade consumers in bars and restaurants across the US are spending less on Cognac, according to the latest on-premise ordering data from Union, but one brand is bucking the trend.
Pubs are the real Six Nations winners
Star Pubs, the on-trade arm of Heineken UK, reported that its total sales across the opening weekend of the Six Nations were up a staggering 42% as rugby fans flocked to their locals.
Guinness for girls: the stout shakes off its ‘rugby lad’ image
Get Kim Kardashian to drink it and you’re on to a winner; celebrity endorsements and the expansion into alcohol-free are driving demand for Diageo-owned Guinness among young women, says chief executive.
How to get Gen Z to care about wine
Berkmann Wine Cellars is on a mission to get this generation of on-trade staff buzzing about wine, enlisting the help of a behavioural scientist to do so. But how can we change our educational approach to fit the Gen Z mindset?
Latest train strikes to cost hospitality £350 million
Hospitality businesses have already lost more than £4 billion in sales from rail strikes, according to UKHospitality, with planned industrial action beginning on 30 January set to make traditionally quiet months for the on-trade “even more painful”.
Do robot bartenders put human jobs at risk?
Robot bartenders are a tale as old as, well, robots. But with new technological advancements being made every day, do we run the risk of making ourselves obsolete behind the bar?
Scottish Budget a ‘squandered’ opportunity to save hospitality
Hospitality bodies have lamented the lack of business support measures in yesterday’s Scottish Budget, as pubs close at double the rate of those in England.
WLC Meets: Nathan Green
The executive chef of Hong Kong’s Rex Wine & Grill talks about working in the best of British kitchens, his love of combat sports, and the shortcomings of this generation of chefs.
Could session wine take off?
Session beer may have been around for centuries, but as demand for low- and no-alcohol drinks continues to climb, could session wine be the next big thing?