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Pages 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | Previous | Next Licensing act start date revealedLicensing minister James Purnell has revealed that the start date for the new licensing act in England and Wales is to be 24 November.
Pubs to ditch happy hour
Fashionable winesKerner. You heard it here first. This is the grape variety currently being touted by a top San Francisco restaurant wine buyer. Be awareGraeme Cushion, solicitor at licensing solicitors Poppleston Allen, looks at the pitfalls in bars of poor lighting and cleaning that can result in licensees falling foul of random ABV testing The Other Side of the FenceAs brands strive to become more individual, designer Philip Watts takes a look at what chains can learn from the independents New licensing rules contributed to missed targets, says UltimateBar, hotel and nightclub operator Ultimate Leisure has warned it will not meet market expectations for the year to 30 June 2005. Court will review licensing policiesA full judicial review of the licensing policies of Gloucester and Canterbury city councils has been given the go-ahead by the High Court. The List: The Pig's EarWith its zinc-topped bar, high-quality snacks (oysters, charcuterie) and good selection of wines by the glass, the Pig's Ear - which opened quietly this summer on Old Church Street in Chelsea - is many people's idea of the perfect pub.
Drugs and alcohol abuseAlcohol and other drug-related abuse has traditionally been ignored by employers in all but the most extreme of circumstances. This raises a variety of legal issues for employers, and points that need to be considered by all include whether drug abuse is an illness or misconduct; what exactly is a dismissable offence; and how can staff be tested and screened for drink and drugs? Creating a basic wine listWhether you’ve got eight wines on your wine list or 800, your wine list is a hugely important part of your business, not to mention the overall image of your establishment.
Matching food and wineThere are two schools of thought when it comes to matching food and wine: those who believe in it, and those who don’t.
Tasting wine and finding faultsYou may think that all that slurping the wine buffs do on the TV looks rather silly, but it does have a purpose. The more you taste, the more you’ll learn. It’s that simple.
Wine mark-upsNobody expects to pay shop prices for a bottle of wine in a restaurant, just as nobody expects to be ripped off. With the public becoming increasingly wine savvy, it pays to evaluate your pricing structure.
Selling winesOnce you’ve got your desired list in place, you need to sell it, and the key to selling wine is training - if your staff know the list, they’ll get behind it. Nothing sells a wine more easily than an enthusiastic recommendation from the staff.
Glossary of grape varieties
Setting up a wine supplier networkToday's consumers are increasingly wine-savvy, therefore it is important that you get your wine list right and that you have the right suppliers. Analyst predicts UK women will top European drinkers' leagueYoung women will consume a third more booze over the next four years, according to business analyst Datamonitor. High SpiritsOne way to boost your profits is to come up with creative ways to increase spirits sales - but note that customers want quality, not quantity. Martyn Cornell reports Thomas Lowndes breaks into foodserviceOur regular supplier slot looks at the people, companies and campaigns behind the product news Cutting ItWith Cocktails. The consensus is, unless you want to be a specialist, it is best to stick to a basic range of cocktails that won't need much training of staff nor any big investment in strange ingredients and rarely-used equipment.
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