A leading cooked and peeled cold water prawn supplier has warned pub chefs and caterers of an imminent global shortage.
Source:Global cold water prawn supply at all-time low, leading supplier warns
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Customer service skills are not up to the standard desired by employers in the hospitality industry, according to new research. Source:Customer service in hospitality not up to scratch The overall winners of the Great British Pub of the Year have insisted you get out what you put in when it comes to working with pubcos. Source:Great British Pub Award winners says tenants should not be afraid of working with pubcos Southampton is one step closer to implementing a late-night levy, after the council’s licensing committee today voted in favour of adopting the fee. Source:Southampton licensing committee recommends late-night levy Pieminister has agreed to install its ‘open kitchen’ franchise into 30 wet-led Enterprise Inns sites. Source:Pieminister signs deal to install pie concept in 30 Enterprise pubs On first glance, poutine resembles little more than a pile of food leftovers ready for the bin. But for many Canadians at least, the chips, gravy and cheese curd combination is, in fact, a culinary treat. Source:Poutine: No dog’s dinner Michelin-starred chef Josh Eggleton has claimed that the pub environment “provides chefs with opportunities that restaurants cannot offer” following his win at the Great British Pub Awards 2014. Source:Great British Pub Awards 2014: Food winner says hospitality ‘centre’ of pub experience Source:PHOTOS: Twitter 'selfies' from the Great British Pub Awards Daryl Haldane, global brand advocate for Highland Park Single Malt Whisky – associate partner of the Budvar Budweiser Top 50 Gastropub Awards 2015 – offers his expert opinion on what it takes to sell whisky successfully in pubs. Source:Expert advice: How to make a success of whisky The Grafton in Kentish Town, London has been crowned the Sky Great British Pub of the Year 2014. Source:Great British Pub Awards 2014: Winners revealed |
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