Pubs articles

Young’s admits costs pressures are easing as trading picks up

Young’s admits costs pressures are easing as trading picks up

Young & Co said this morning that trading in the current year had “started well”, with managed house sales for the first 13 weeks up 9% in total and 5% on a like-for-like basis. Chairman Stephen Goodyear described the performance as “very pleasing” given the tough comparatives delivered this time last year when business was

SA Brain invests in skilling up its kitchen teams

SA Brain & Co has formed a partnership with Cardiff and Vale College that will see the next generation of chefs offered apprenticeships in food production. The tie-up follows a two-year “top-to-bottom” training strategy review by the Welsh brewing and hospitality company. Brains chefs will also benefit from additional specialist workshops at the college’s city

Star Pubs’ kitchens boosted by major ‘free-from’ menu investment

Star Pubs & Bars is launching a ‘free-from’ menu for licensees to help them cater for increased customer demand. The menu features 16 dishes and includes meat-free, dairy-free, gluten-free and vegan options for starters, mains and desserts. Mark Teed, head of food at Star Pubs & Bars, said: “Putting together a ‘free-from’ menu is daunting

Ei Group’s head of food Paul Farr says latest kit offers pubs a route to abandon ‘undesirable’ frozen pizza

Ei Group’s head of food, Paul Farr, believes the chain’s recent investment in a new pizza concept for its sites reflects a growing need for the pub industry in general to move away from fully-prepared frozen pizza and embrace equipment such as stone base deck ovens that are driving current trends. As revealed by FEJ

Fuller’s overcomes ‘unprecedented influences’ as sales skip by 6%

Fuller’s has battled through what it said were ‘strong headwinds’ in the first half of its financial year, turning over £209m in the 26 weeks ended 30 September 2017, up from £198m in the previous period. The group’s chief executive, Simon Emeny, noted a tough period of trading and “unprecedented influences” on the business, especially

Pub chain Marston’s drives down utility costs by securing self-supply water licence

Pub chain Marston’s, which operates more than 1,600 sites across the UK, has been granted a self-supply licence to supply its own water and wastewater services. It is the third company in England to be granted a self-supply licence by regulator Ofwat. Whitbread and Greene King are the other two companies with the same privilege.

Young’s becomes a conveyor belt for budding chefs after securing coveted training provider status

Young’s has been awarded ‘employer provider status’, allowing the premium pub group to be an official ‘training provider’ for apprentices. The move will allow Young’s to deliver all its training in-house, opening the doors of its Chef Academies to over 75 apprentices this year. The status means Young’s can also leverage funds paid to the

Top