106. Inapub Spring magazine 2024

inapub

Shape up for Summer

Make the most of the Summer of Sport

Promote the summer of sports in your pub with our great digital package.

Includes social media images for the Euros, Olympics and Wimbledon, also available to edit in Canva. All available to add to your website through our website plugin.

Hot this summer

by ARCHIE MILLS

As England and Scotland

gear up to take on Europe in June and with Sunak and Starmer bracing for a snap election in July, pubs and bars need to draft a sizzling summer strategy to make the most of the excitement. Here’s a look at some hot trends that will keep punters coming back for more.

Pick and mix

By providing variety, pubs can offer something to keep customers coming back and attract new ones.

The sport-packed summer offers an opportunity to sell some serious beer

Lucy Farrell, category manager at Kopparberg, says: “Prioritise meeting diverse customer needs before duplicating products. Exercise caution when duplicating offerings, ensuring a comprehensive assortment that includes mainstream lager, value lager, with a preference for draught apple cider, and

primarily packaged fruit cider. Failing to satisfy one in a group may reduce dwell time and lead to losing the entire round. While not every dissatisfied customer leaves, their likelihood of returning diminishes.”

And remember, it’s not just about offering a range of drinks. Jennie Higgins, licensee at The Fox & Hounds in Riseley, Bedfordshire. says: “You have to offer different reasons to visit the pub. Getting people here is key to getting them to come back. That’s why we pride ourselves on friendly service, an amazing food menu, being dog-friendly, and having a large garden. We provide a variety of entertainment with a weekly rhythm that includes anything from afternoon tea to quiz nights to music festivals.”

Exciting taste experiences

Bold flavour trends in alcoholic drinks are continually evolving, driven by customer demand for new taste experiences.

“Embracing flavours is integral to what we do,” says Dan Berger, owner of Blinker Bar in Manchester. “We give a nod to The Martini and Old Fashioned, but the rest of our menu, that we change monthly, is influenced by British seasonality. Customers are definitely on the lookout for new taste experiences and are really up for trying new things.”

Make a fuss of four-footed customers, and the humans will follow

Emily Richards, owner of Caru Spirits, says: “Just have a good time with different flavours. I’ve learned not to worry too much about playing safe. I’ve been truly blown away with how much customers love my (at the time random) creation Caru in the Dark.”

Moderation does not compromise

With an increasing number of drinkers looking to moderate their alcohol intake, it’s crucial for venues to offer unique and appealing options. By providing sophisticated alcohol-free options, pubs can cater to all customers without compromising on quality or taste.

Jennifer Runciman, head of category development for the on-trade at Diageo GB, suggests stocking alcohol-free versions of popular spirits to help customers navigate the category.“It is important to treat these options not as soft drinks but as a category in its own right,”she says.

She recommends serving Gordon’s 0.0% with tonic and in appropriate glassware to offer an experience to those who are not consuming alcohol.

Summer sports to fuel beer boom

This summer’s packed sporting calendar presents a golden opportunity for publicans to pack in the punters, particularly with England the favourites at UEFA Euro 2024.

Sunny Mirpuri, on-trade sales director at Budweiser Brewing Group, predicts a surge

in overall beer sales, saying “41% of pubgoers choose to buy beer when watching England matches”. Sports fans also spend an average of 36% more when eating and drinking out, compared to those who don’t watch sports when visiting on-trade outlets.

“In previous international football tournaments, the premium and world lager categories were the biggest winners,” adds Sunny.

Don’t forget the dog!

Pubs and bars that welcome dogs but don’t cater to them are missing out on the “hound pound”. Nick Marsh, a hospitality expert and co-founder of The Canine Menu, says. “One in three people owns a dog and a Kennel Club study found 55% of owners would stay longer at a place if they had their dog with them, and 52% would spend more,” says Nick. “Dogs enjoying treats is something owners love to share on social media. This builds a buzz around your venue. When you cater to dogs, their human companions follow.”

Providing a menu for dogs keeps them occupied, settled, and better behaved, meaning their owners stay longer and spend more.

As we gear up for summer, pubs and bars have the opportunity to shine by embracing the trends of variety, flavour, and moderation. By offering a range of drinks, entertainment, and food, venues can create an inviting atmosphere that caters to all (and their dog).

So, get ready to ride the wave of sporting triumphs and political drama, and make your venue the ultimate hotspot for summer fun!

Splashes of summer

by ARCHIE MILLS

The busy summer season is a pivotal one for UK pubs and drinks suppliers alike. As the warmer weather stirs punters from their sofas and outdoor areas spring back into life, innovation, seasonal flavours and special drinks menus will help make your pub a summer hotspot.

“Beyond just drinks, summer signifies shared experiences and moments to mix, where being out together isn’t solely about the drink but the connection and memories created in vibrant social gathering,” says James Stimson, senior brand manager for Franklin & Sons.

“This refreshing spritz idea is a lighter version of everyone’s favourite Pina Colada. Rich with moreish flavours of coconut and pineapple, it will leave you smiling – even if you’re caught in the rain.”

Bold new flavours

With demand for bold and innovative flavours on the rise according to Nielsen and CGA market data, this summer may be the right time to think about adding new drinks to your range.

Ben Griffiths, Britvic’s commercial director in Great Britain, says: “Consumer appetites for bold new flavours have demonstrated the importance of continuing to evolve the fruit-flavoured carbonates category. We have seen the demand for mango-flavoured drinks rise for some time, and Tango Mango will satisfy this consumer demand as well as operator need – standing out in chillers and increasing sales and

footfall by aiming to attract a broad audience including Gen Z and families.”

Show off your spirits

Emily Richards, owner of Caru Spirits, agrees that venturing from the norm can capture customers’ imagination. Caru is a

Franklins’ Pina Colada spritz offers a lighter take on a classic cocktail

brandy base liqueur, distilled from English Chardonnay, blended with oranges, cinnamon, vanilla and ginger, and sweetened with local honey. “Summer is as important to us as the Christmas season, there are just as many people out at bars, events and festivals – they are just drinking different things,” says Emily.

“Summer gives us the opportunity to show the versatility of our spirit – brandy is not just for Christmas and can be used as a base in countless summer cocktails and spritzes that hold their own next to some of the other summer classics and current trends. For example, our Caru Ruby Royale is a

London’s best hotels and bars before moving back to his hometown to launch his own concept, Blinker.

Blinker opened in May 2022 and has quickly gone on to be named No.6 in the UK’s Top 50 Cocktail Bars list 2024. Blinker is a classic cocktail bar, but the drinks champion British seasonality and change on the first of every month. There is always a selection of four seasonal flavours that make up the cocktail menu, with two cocktails for each seasonal flavour offered. There is also a dedicated Martini and Old Fashioned section to the menu for those wanting a slightly more serious cocktail.

“The great thing about summer drinking is the fruit available, especially berries that lend themselves well to cocktails,” says Dan, “as long as you know how to best extract the flavour. Strawberries work exceptionally well with press juicing as you get a great yield. You can then weigh the juice, add the same weight in caster sugar and whisk cold so you get fresh strawberry flavour, which will shine in the finished product. Blackberries and raspberries work better in maceration with equal sugar to extract the juice and then strain. These syrups, that you can make easily in any pub or bar, will go great in a spritz style drink with gin and prosecco.”

With summer just round the corner, pubs should be reviewing stocking policies and aiming to find room for versatility. By stocking innovative and bold flavours, you can show off a point of difference to win over the hearts and minds of the more adventurous summer drinkers.

Unlock seasonal flavour sensations by using summer berries in your cocktails

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Get set forcider season

by ARCHIE MILLS

“

Cider has two very distinct consumers. Apple drinkers have higher frequency and consume more. There are more fruit drinkers, but they are much ‘lighter’

Cider is synonymous with summer, offering a taste of tradition, refreshment and conviviality during the sunniest months of the year. But with challenges facing producers and drinkers alike, where are the cider opportunities this summer?

With the cost-of-living crisis set to bite beyond summer, it’s perhaps surprising to read that premium and crafted apple ciders will continue to set the pace of growth in the UK’s £1.93 billion on-trade cider market this year. “The move from mainstream cider into more premium brands is continuing to accelerate, up 5.8 percentage points from last year, while mainstream cider is down by 6.3,” explains Sally McKinnon, head of marketing at Westons Cider.

“We’re also seeing that crafted ciders, with their emphasis on authenticity and heritage, are playing a pivotal role in driving category growth. Their ability to command a higher price point resonates with

consumers seeking genuine and distinctive cider experiences, further propelling growth in the market.”

Westons’ new Cider Report warns of a mixed outlook for the on-trade in 2024. Publicans should feel a slight upturn in economic conditions but will need to balance financial targets with rising labour costs. But opportunities are there, especially as a busy summer of sport pulls in groups of punters.

The cider drinkers’ split

Packaged cider growth is led by fruit variants, with apple contributing to gains. Fruit cider is set to excel again in 2024 with

Westons new Cider Report warns of a mixed outlook for the on-trade in 2024

“

If you have locals, you need to be talking about local cider –there is real immediacy there

a remarkable five per cent volume increase.

Why does this matter for your cider range? Lucy Farrell, category manager at Kopparberg, says: “Remember that cider has two very distinct consumers, who behave differently. Apple drinkers have a higher frequency and on average consume more volume.

“There are more fruit drinkers, but they are much ‘lighter’, with lower frequency and volume. These customers are demanding though, with 77 per cent of them asking for their favourite brand, and will reappraise their venue choice based on availability”.

Stocking premium draught apple cider and premium fruit variants in the fridge will help you take advantage of consumer trends.

Experimenting with your offer can capture attention and start conversations.

Experience the difference

immediacy there.”

Thinking about the customer’s experience as a whole can help you sell more cider, and keep your punters coming back for more.

“Publicans should be mindful of providing a premium consumer experience for drinkers,” says Sally from Westons. “Branded point-of-sale materials, such as glassware, play a pivotal role in driving sales.”

Innovative flavours, such as Kopparberg Summer Punch, can create talking points.

£4.31

Steve from Bignose & Beardy adds: “There are loads of exciting ways to present cider, especially those over five per cent ABV. We have found success in offering cider spritzers with elderflower cordial to present a really refreshing summer drink and talking point.

average price of a pint of cider, up 17p from a year ago

With demand for craft and eco-friendly cider predicted to rise until at least 2030, it’s important to consider how smaller brands can capture attention, and what this can do for your customers and for your revenues.

“Local craft cider connects people with the place they are from,” says Steve Rabson Stark (also known as “Beardy”) from Bignose & Beardy Sussex Cider. “The better the story, the better the cider. Cider is a brilliant story to tell. It is engaging, it is real, it’s people, it’s place. The conversations are endless. If you have locals, you need to be talking about local cider – there is real

Bag-in-box is a low-risk way of introducing craft cider at your bar, as you have lots of time to use it. These ciders take sometimes three years to make, have high ABV, and are small-batch, so you can charge a premium for them.”

Be ready to fire the starting gun

The start of summer is often unpredictable so take the time to review your range before things hot up. “A sunny Bank Holiday weekend or key sporting event can spike sales, so preparation is crucial to kickstart the season,” says Lucy at Kopparberg.

With this summer including the Paris Olympics and the Euros, the next few months could see a real boom for cider sales. Make sure you’re stocked up and ready for the moment the mercury rises.

Apple ciders are driving growth in the draught format

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n A Cask Marque plaque – recognised by 77% of beer drinkers as a badge of quality

n Point of Sale material – to help promote this achievement to customers

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What’s trending…

by ARCHIE MILLS

Embracing

new and bold innovative flavours while giving a nod to the classics will

help you offer the variety and balance to keep your punters keen this summer. Keep up on what’s new with these insights from drinks category leaders.

Beer

With 34 per cent of consumers reportedly cutting down their spend on eating and drinking out due to the increased cost of living, providing quality beer at a price perceived to be good value is especially important.

Serena Smith, head of category, on-trade at Heineken UK, predicts world lager to be the standout performer this summer.

Spanish lager in particular has been a big winner in the UK, enjoying huge growth.

“Introducing Cruzcampo on draught could prove a lucrative option for operators to boost summer sales, as it taps into the growing demand for authentic Spanish lagers and will evoke memories from trips to Spain, the UK’s top holiday destination”,

says Serena.

Stephen Groucott, on-trade category controller at Molson Coors Beverage Company, agrees: “For drinkers looking to trade up, world lager will be essential in forming part of a balanced range. The category has increased its volume share of draught lager sales in the UK by 4.4 per cent over the last 12 months. This is evident in the success of Madrí Excepcional, which has quickly risen to become the third-biggest lager brand by value in the on-trade.”

Alex Radcliffe, head of marketing for the craft portfolio at Greene King, adds: “This year we have further expanded our range of craft ales with the launch of two new products, Hazy Day and Prior Life. Hazy Day is a juicy, smooth, and fruity 4.3 per cent ABV

Demand is growing for authentic Spanish lagers

Warmer weather boosts sales of refreshing soft drinks, and there’s a world of flavours out there

IPA while Prior Life, at 3.4 per cent, looks to provide the increasing number of drinkers who are looking to moderate with a unique offering,” says Alex.

“With the low & no category also continuing to grow, venues should offer a range of 0.0% options for consumers to choose from too, including both lagers, such as Staropramen 0.0, and ales, such as Doom Bar Zero,” Stephen from Coors adds.

Soft drinks

As temperatures rise, so too does the demand for refreshing beverages. Like the beer category, the softs landscape is always evolving, but traditional offerings have an enduring appeal for customers.

revealing an opportunity to offer premium alternatives. With the ‘drink less but better’ trend still prevalent, operators would benefit from stocking a range of premium drinks”.

Lauren Edwards, brand manager at Franklin & Sons, explains that in the realm of premium adult soft drinks, where sophistication meets refreshment, “there’s a wealth of new developments and enduring traditions to explore. From vibrant mocktails inspired by classic cocktails, to seasonal fruit-infused concoctions, the summer menu is full of potential. “An example of a timeless classic that delivers year after year is ginger beer, holding almost half of the Franklin & Sons softs volume and value within its range.”

Spirits

As we approach the warmer months, operators who plan their spirits stocking and think about ways to drive visibility of their range, will be able to provide customers with high-quality serves that keep them coming back. Jennifer Runciman, head of category development, on-trade at Diageo GB, explains: “Spending on eating out has increased by 5.9 per cent on average over the last 12 months, and while the frequency of visits has decreased, consumers are spending more when they eat and drink out,

“Cîroc vodka, for example, has a wide portfolio of flavours that tap into trending taste profiles. The portfolio includes Cîroc Summer Citrus (35% ABV) which can be used to create a great-tasting serve in a few simple steps,” adds Jennifer.

“We know that people are becoming more explorative when it comes to food, drink and flavours. This provides operators with an opportunity to offer customers exciting twists on classic serves that people know and love. Smirnoff, the number one vodka brand in the UK, recently launched Smirnoff Spicy Tamarind spirit drink, which has been crafted with juicy tamarind fruit, notes of zingy lime, spice from a mix of chillies and the smooth taste of Smirnoff vodka to create a bold and sweet-meets-spicy flavour,” Jennifer explains.

‘Variety is the very spice of life, that gives it all its flavour’

The three key themes for this summer are:

variety

flavour

moderation

Now is the time to review your stocking policy and get ready for peak trading this summer!

YOU HAD ME AT PIÑA

Stories for the summer menu

by ARCHIE MILLS

The Fox & Hounds team find using locally sourced produce on the menu helps them build relationships in the community and gives them stories to tell customers

“Pub grub” used to be perceived by many as little more than stodge to soak up the booze. But thanks to publicans’ efforts to attract custom by offering something a bit special, these days our sector has earned a reputation for contemporary, high-quality dishes served in a laid-back setting.

And despite the cost-of-living crisis, punters; desire to eat out remains strong. Industry statistics show 77 per cent of customers would describe themselves as “very valueled”, but they prioritise quality over quantity.

One big happy family

Jennie Higgins and her team at the Fox & Hounds in Riseley believe running a destination food house is all about personal touches. “We see customers and staff as an extension of our family. Nothing makes us happier than seeing customers leave with full stomachs and smiles on their faces. It’s all about offering a complete experience, not just about a meal or getting a drink – we want customers to get the most out of the time they spend with us”.

Assistant manager Ray Drummond adds: “Being family and dog-friendly and having a large garden helps to attract people and it is the personal touches that brings them back.”

Local stories

For summer menus, consider the provenance and sustainability of ingredients and feature the story of a dish on your menu. Bidfood’s latest trends report highlights that “sustainable thinking has become ingrained into customer choices” and that 76 per cent find dishes and ingredients that have provenance within the UK appealing.

Jennie says “Using locally sourced food, that we get from our local butcher and chilli sauce supplier, is great. Not only do you get fantastic quality produce, but we build relationships with other local businesses and create a point of interest for customers. We highlight these relationships by having QR codes on our menus that link to our partners’ information”.

Recent years have seen growing public awareness of the plight of the world’s oceans, with customers thinking more than ever about the impact of what they order

for dinner. The Marine Stewardship Council (msc.org/uk) publishes a guide to its certified sustainable seafood, which can help you offer your customers ethical choices. Sourcing from small-scale fishing operations can also make an evocative story for your menu.

Ben English, operations director at seafood supplier Marrfish, says: “The company feels a great sense of responsibility for the ocean and does its part to help sustainability and to improve ocean quality. As we enter the summer we go into the ‘Hook & Line’ caught season. Our mackerel, from Peterhead, are caught in the most sustainable manner, using long lines loaded with shiny hooks, in boats operated by just one or two fishermen.”

Catering for all

The Fox & Hounds has been awarded a five-star hygiene rating and been nominated for Wells & Co’s prestigious best newcomer award already this year. Ellie Bromhall, head chef at the pub, explains there is even more to be excited about. “We launched our new menu about a year ago and have focused on pub classics. Our house special roulade of chicken has sold a remarkable 1,700 servings so far. We find offering the same menu all day every day makes classic dishes like roulade, scampi, burgers, and fish & chips extremely popular”.

“It is crucial to cater for all allergens and have vegetarian and vegan options too. Our gluten-free fish & chips has been flying out the door and demand for vegan options is definitely growing – it’s all about offering variety and I would say you must have four or five vegan and vegetarian options available all of the time,” Nick Smith, executive chef, explains “having super-competitive pricing helps but it’s about finding a good middle ground with a focus on quality and variety.”

Jennie adds: “We are classified as a destination food pub, but we really want to put community at the centre of everything we do to bring people together. We want to bring people to the village as well as our pub and by providing friendly service and outstanding pub classics, we are proud people come back again and again”.

Up in your grill

With summer, and National BBQ Week (3 to 9 June) fast approaching in the UK, it’s the perfect time for venues to maximise their income by incorporating grilling, smoking, and cooking over fire onto menus, or event schedules.

With a whopping 500,000 BBQs sold every year in Australia, where better to get some inspiration than the land that views grilling as a way of life?

Stephen Edwards, trained chef and UK Business Manager for Meat and Livestock Australia here in the UK says, “if you have an outdoor space at your pub or restaurant or the ability to grill over an open flame, then BBQ food is a fantastic way to create a buzz, enticing new diners or attracting those seeking a fun, party atmosphere. BBQing adds a rich depth of flavour to dishes and it’s a style of cooking that’s really gaining traction in the UK market”. Ben from Marrfish provides some useful tips on how to get the best barbecue dishes from your fish. “When barbecuing, concentrate on fish species with a high oil content – these will withstand the high heats of the BBQ. Tuna, trout, salmon, and seabass all lend themselves to being barbecued. Mackerel is an oily fish which we think performs best on the BBQ”.

It’s the personal touches that bring customers back to The Fox & Hounds, says assistant manager Ray

Mackerel lends itself well to barbecuing and has good sustainability credentials too

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stay

Welcome to the family

by ARCHIE MILLS

The accommodation trade at The Prince of Wales benefits from tourism as well as longterm relationships with local companies such as Lockheed Martin

With the rise of the experience economy, pubs with rooms are well placed to offer travellers a memorable stay they can’t find elsewhere. A bed for the night in a pub offers atmosphere, convenient access to food and drink and a taste of local culture. At The Prince of Wales, Dave and Jennie Higgins are focused on providing just that.

“It’s important to know and believe in your own offering,” says Dave. “We don’t compete with the Travelodges of this world or any other discounted hotel. We put our offer and what we stand for out there and stay true to our family values”.

Jennie agrees: “Return bookings are brilliant

and very strong for us. As a family-run business, we feel attention to detail is what gets us repeat trade. We focus on providing a nice and relaxed atmosphere, nothing over the top – simple but done nicely”.

Dave and Jennie took over The Prince of Wales, one of the standout pubs in Ampthill,

Be relaxed about things and get yourself and your staff into a routine. Our message from the start has been: ‘come and stay in our house’ “

Dave and Jennie focus on providing a relaxed atmosphere: “nothing over the top – simple, but done nicely”

Bedfordshire, in January 2022. “We run a family business where everyone and their dog is welcome,” says Dave.

Jennie adds: “We have another pub, The Fox & Hounds in Riseley, and have been in the trade for a long time, but this is our first pub with rooms. It has been a steep learning curve but one we have enjoyed.”

Ampthill combines historical charm with modern amenities, making it an appealing destination for visitors and a popular place to live and work. It’s an affluent town with lots of tourist, business and wedding trade. The town has several traditional pubs that offer a warm, welcoming atmosphere and a taste of local hospitality, so what do the team at The Prince of Wales do to stay ahead of the competition?

Jennie says: “We have never had to advertise, and we just take bookings over the phone.

“Having a presence on Google My Business really helps visitors to the area find us”.

Dave adds: “We have been good at building relationships with Lockheed Martin and other local companies and win long-term stays with their contractors. We also use our reputation to win bookings from the large amount of wedding trade that comes to the town.”

Communication with customers is key, Jennie explains. “Be relaxed about things and get yourself and your staff into a routine. Our key message from the start has been “come stay in our house”.

“Take each day as it comes, work hard. It’s your business, so you get out what you put in. We are lucky to have exceptional staff and the real piece of advice I can offer anyone looking to take on a pub with rooms is to treat your team well, like family, and make sure you have that team behind you.”