The year ahead: Top trends for GB’s eating and drinking out sector
On the brink of the new decade, leading out-of-home food and drink experts CGA looks at the trends we’re likely to see in the year ahead in GB’s pubs, bars and restaurants
Keep it local: how neighbourhood knowledge optimises range and price
CGA’s Jonny Jones showed this week’s Drink Tank conference why a hyper-local appreciation of consumers helps pubs, bars, restaurants and suppliers refine their drinks strategies.
Future gazing
What do the next few years have in store for eating and drinking-out businesses? A Peach 2020 panel of leaders from three different sectors—Bartlett Mitchell’s Wendy Bartlett, Revolution Bars Group’s CEO Rob Pitcher and Jane O’Riordan, chair of several big brands—explored some of the big challenges.
Inside the politics of feeding Britain
Where is the food supply chain and hospitality heading after the General Election and Brexit? Three experts at Peach 2020 pointed to some of the likely paths of direction.
Five big drinks trends: Beer
CGA’s Graeme Loudon gave the recent Drink Tank conference an overview of big developments in the beer market. Here are five of the top takeaways.
Five big drinks trends: Cider
How has the cider category performed in 2019? CGA’s Paul Bolton shared a host of insights at the recent Drink Tank conference. Here are five of his messages about the £2bn-a-year market.
Five big drinks trends: Soft drinks
Soft drinks is a vital and fast-changing part of the on-trade, but where will the category go next? CGA’s Dave Lancaster shared some clues at the recent Drink Tank conference.
Five big drinks trends: Spirits
The spirits category of the on-trade is changing fast, so what are the big developments to follow? CGA’s Philip Montgomery served up some of the most significant trends to the Drink Tank conference.
Power to the people: Three approaches to inspiring teams
A panel session at CGA’s recent Peach 2020 conference shared ideas for recruiting, motivating and retaining the best talent in the industry. Here’s what three people-focused leaders had to say about rising to one of hospitality’s biggest challenges.