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The Inn Collection Group (ICG) is celebrating being officially named as one of the UK's best places to work after the Newcastle-based pubco was named on the 2023 list compiled by The Sunday Times. [ABSTRACT FROM AUTHOR]

The article focuses on the preparations and strategies of butchers in Great Britain for the Christmas season. It mentions the turkey-drive through plan of John Mettrick & Sons in Glossop, Derbyshire. Also, Douglas Scott of the Scottish Federation of Meat Traders Association states that it is important to refine the system. In addition, it is suggested to have advance payments of customers and the need to expand the range of premium beef and lamb roasting cuts to appeal a wide range of customers.

The article considers available options for butchers when it comes to choosing serve-over counters in Great Britain. These options include the introduction of a range of new materials that keep serve-overs looking new and clean longer, and new fittings that are smaller, more efficient and create more space. It tracks the latest trends in selecting serve-over counters by butchers, emphasizing the colour, shape, variety.

The article shares ideas on how to increase profits in restaurants this summer of 2011 in Great Britain. It suggests to invest in the development of outdoor eating space to make summer food sales increase. It proposes a small building with drop-down hatches for a perfect solution to a flexible, permanent outdoor service area.

The article focuses on growth opportunities in Great Britain's burger market in 2011. Studies reveal that fresh is best when it comes to the category with 207 million pound-worth of fresh burgers being sold in the 52 weeks to February 2011. Critical factors such as customer engagement and promotional strategies are discussed.

The article discusses the rise of competitive sports in pubs and bars in Great Britain in 2016 which has forced businesses to innovate to attract customers and to lead the rise of creative sporting concepts. Topics discussed the success of ping pong and a typical bar set-up in Bounce, the opening of crazy golf hybrid venue in the Swingers and the bowling alley offering of the Beaufort Arms.

The article focuses on the profitability opportunities offered by bagged snacks to pubs in Great Britain. It notes that bagged snacks encourage pubs to make their products attractive and unique in the eyes and taste of their customers. Pubs are suggested to only provide great-tasting snacks, use drink sale as cross-selling opportunity for their snacks, and use same snack as part of food offering.

The article offers ideas from several pubs licensees in Great Britain on the best business practices to boost business and its impact on pubs trade. Heidi Lenderyou cites the book-swap and library service at the London Inn. The free-meals promotion was launched by licensees Chris and Christine Pollard at the Rose & Crown. Graham Rowson mentions the generation of her pub of equestrianism.

The article focuses on the holidays in April 2011 in which pubs in Great Britain may capitalize on for sales. It notes the potential of holidays over the Easter weekend from April 22-26, the St. George's Day on April 24, and the royal wedding on April 29. The author further highlights various strategies for boosting sales during the special events which include event marketing such as indoor posters, and local newspaper advertising.

The article offers tips from the author on making a marketing plan for pub operators in Great Britain which include considering changes on target market, looking for fresh opportunities, and asking ideas from the team or loyal customers.

The article information on promotional ideas and events for pubs in Great Britain. It discusses the concept, marketing, preparation, and best outcome of events including Pig week, spring flower workshop, and Joker Poker. It also mentions the key benefits of events including increase footfall, attraction of customers, and wider range of customers.

The article offers information on how pubs can sell more wines in Great Britain. When selling new and extraordinary wines, the author suggests that pubs should place it inside the glass and offer clients free taste of it. Moreover, the attributes of the different types of new and unique wines are also stated.

An interview with Andrew Nelson, group operations director at Nelson Hotels in Great Britain, is presented. He recounts the kick-off of the family business named B&B 45 years ago. Nelson talks about the transformation the business. He also discusses the success of the company's marketing strategies and the teamwork at the Fishpool Inn in Cheshire.

The article offers tips for making or preparing burgers in pubs in Great Britain. Pub EBLEX suggests publicans to ensure that they only use quality ingredients for their burger. Benson Blakes Bar & Grill founder Tim Blake notes the value of complimenting burger with the exact sauces and toppings. Foodservice manager Ed Robinson suggests publicans to offer burger and a pint meal and its varieties.

The article focuses on the promotional and event ideas of pubs in Great Britain in 2014. The Common Room uses its pledge privilege card promotion for students. The Tavern pub conducts its Tavern Social, Social Feast through its family-friendly sharing of menus to customers. The Red Lion offers 50% food trade on Thursday evenings.

The article focuses on the strategic move of several pubs in Great Britain to provide special offerings to customers in celebration of Father's Day. It highlights the move of Diageo to promote Johnnie Walker Red Label with a marketing campaign including the first television advertisement in Great Britain for the brand in 50 years. The White Hart Pub & Carvery S t e a k house in Eltham and Robinsons Brewery of Stockport are featured.

The article talks about haunted pubs in Great Britain to which licensees are using to attract customers and increase revenue. Among the haunted pubs featured in the article are the Grenadier in Belgravia, Mermaid Inn in East Sussex, and the Viaduct in London. It also offers the suggestion of Phil Carney, founder of Ghost Pubs, on how licensees can further make hauntings work for them. INSET: Pub ghosts attract visitors to the dark side.

The article offers updates related to cocktails and premium spirits in Great Britain. Topics being discussed include the rise of premium spirits' volume and the decline of on-trade brands' volume as well as the concept of brand extensions. Top spirit brands such as Smirnoff Red, Jack Daniel's, and Gordon's are presented.

The article presents the author's views on being the chef and pub licensee of New Conway, the only Michelin-listed pub in Pontcanna, Cardiff, Wales. He provides a historical account of his career which include working as a dish washer in a restaurant. He discusses their strategy to grow New Conway which include investing in conducting market research and redesigning the pub. He explores the pub's marketing strategies and reflects on the importance of understanding one's craft.

The article looks at ways for pubs in Great Britain to bring in customers and boost business during St. George's Day every April 23, providing examples of the strategies of several pubs to drive trade. Hare & Hounds plans to put English whiskey made at the St. George's Distillery. Yummy Pub Co. has commissioned the Bombardier double-decker bus to rally the public behind the celebrations. Willoughby Brewing Co. Arms hosts an April beer festival in the courtyard to celebrate the event.

The article offers information on the market strategies applied by the pubs for the upcoming RBS Six Nations rugby tournament to be held in Great Britain in 2013. It informs that the tournament will provide opportunities for pubs for increasing sales and popularity of their products. It mentions Sports Bar & Gril pub which will be operating at four venues in London, England and informs that the pub will display its 55-inch Sony Light Emitting Diode (LED) screens for broadcasting the tournament.

The article focuses on the necessity for struggling licensees or pub operators to transform their approach to increase their revenue in Great Britain. This is accounted to new figures which predicting that sales for take-home alcohol will represent 70% of the overall market in 10 years. It also notes the significant of recognizing two divisions of available products including those marketed in supermarkets and those not marketed in these centers, but marketed in the bars.

The article offers ideas for driving food and drink sales at the pub in Great Britain. ETM Group offers Christmas cards to every pre-booked diner in December containing one of 10 treats such as complementary main course, plus the chance to win one of 10 Willy Wonka-style golden tickets. Botanist runs floral-themed cocktails to coincide with Chelsea Flower Show. Crown Inn install a webcam to offer customers an insight into its kitchens.

The article offers news briefs related pubs in Great Britain. The Office of Fair Trading (OFT) will conduct a business-to-business (B2B) transaction between the pubcos and tentants. The chief executive officer (CEO) of Molson Corrs desires to add beer menus in drinking establishments in the country. Also, it mentions the need of brewers and pub operators to educate their licenses on marketing strategy to successfully promote themselves.

The article discusses the author's view on sexist marketing or advertising carried out by beer and pub industry in Great Britain to attract consumers. She suggests that brewers should market beer at people regardless of gender, rather than sexist campaigns. The author also urges bars to refrain from stocking beers with sexist marketing to preserve the priceless institution of the drinking establishment.

The article discusses a 2015 report by MatchPint which showed that the Super Bowl 50 was the biggest ever for the British on-trade with a huge rise in the number of pubs showing the event.

The article discusses the implication of recession on new product development in Great Britain. According to Ed Garner at market research TNS, some great products have been launched in the middle of a recession. David Jago at market researcher Mintel, there is always the temptation to play it safe, so he is not necessarily expecting to see fewer launches.

The article focuses on the need for suppliers of heart-health ingredients for the food industry in Great Britain need to pursue new market strategies. Topics discussed include the strategy of following international guidelines for reducing heart disease risk and the suggestion that heart-health ingredients must be used only as an adjunct to a healthy, balanced diet. The use of these ingredients as a complementary solution to pharmaceuticals is then mentioned.

The article reports that can food manufacturers are designing new shape cans with convenient openings, and even alternative packaging to meet the interests of the consumers in Great Britain. Crown Ltd., a can industry, informs specifically the equipment used in the shaping of the cans, and discusses the beneficial effect of small can products to the industries' fuels. Moreover, it mentions that the consumers' interests on single portion containers are one of the reasons of this initiative.

The article reports on the views of several businesspeople concerning sustainability issues where cod and haddock quotas are being cut dramatically in Great Britain. Guy Miller of Young's Seafood, believes that consumers will have a more advanced understanding of provenance and will use it as a tool to choose their favorite ingredients. Seafood sector is making real advances in terms of both products and packaging and it certainly seems to be coping with demands for sustainable sourcing.

The article focuses on the issue concerning Polish food revolution, the fastest growing ethnic food categories in Great Britain. It infers that the logical move for the food manufacturers in the country would be to develop Polish-influenced foods to tempt adventurous British. It predicts that more British manufacturers will expand their Polish offerings, which will create an opportunity for Polish food processors to coach British companies in preparing traditional Polish dishes.

The article focuses on a product premium positioning in Great Britain. It infers that a more ethnically diverse population and the greater availability of many more premium lines are playing an important role in driving growth within the industries. However, it notes that the most effective way to sell a premium product is by communicating its benefits, either in terms of ingredients or by informing consumers how easily it can fit in their lifestyles.

The article discusses events and promotional activities at various pubs in Essex, England. Topics covered include the profitability of cabaret dinner specials held at the Bull bar at Great Totham, which are themed around a specific entertainer or music era, the annual children's drawing competition at the Griffin pub in Halstead, and the car enthusiasts breakfast club at the Hare pub in Roswell, where free coffee, orange and pastries are offered to customers.

The article offers insights from Roy Boulter, chairman of the Licensed Trade Charity (LTC), on the charity. Topics discussed include the number of closing pubs in Great Britain, his aim for the charity which is to tackle perceptions that LTC is only focused on fundraising, and the charity's new marketing strategy which include approaching human resource (HR) directors of pub companies to advertise the charity's services.

The article reports on the decision of brewery Shepherd Neame Ltd. for shareholder structure simplification to become more appealing to its visitors in Great Britain.

The article discusses the move of Inglenook Inns & Taverns, a pub group in Lancashire, England, to continue its expansion by adding five punch leaseholds to its estate.

The article offers information on various event and promotional ideas for pubs in Great Britain. Topics discussed include the lighter dessert sales at Cherubs Kitchen @The Regency Tavern in Brighton, England, the a discount offering at the Shibden Mill Inn in Halifax every Friday evening, and adopting the Nordic theme at Copenhagen, Denmark-based Noma restaurant.

The author discusses the results of the annual "Pub Market Report" from the journal "Publican's Morning Advertiser" which show positive signs of turnover for pubs in Great Britain. Topics include the expected growth of the pub's turnover throughout 2014, the increasing cost pressure that affects the profit margin of pub companies, and the factors contributing to the pub's recovery such as the increased pub investments, improved food offerings, and well-marketed events.

The article reports on the efforts of pig levy payers organisation BPEX to encourage consumers in Great Britain to support the "Trust the Tractor" campaign through innovative and engaging social media activity.

The article offers information on the "Trust the Tractor" campaign of food assurance scheme Red Tractor Assurance in Great Britain, which encourages the public to seek out the Red Tractor logo on the food they purchase. It highlights the objective of the campaign to erect banners near prime locations in the hopes to inspire British farming. It is inferred that the banners set up for the campaign are part of a wider trust the Tractor marketing campaign.

The article offers information on how pubs and bars can boost the sales of its beverages and foods in Great Britain. The topics discussed include the introduction of beer and cheese evening by Eagle & Child, holding pop-up opera at the Bull, and unveiling the music and real ale festival at the Gurnards.

This section offers news briefs on the pub industry in Great Britain. The "Statistics on Alcohol--England" report reveals that despite the majority of people drinking responsibly, there is still a rise in alcohol-related deaths. Members of the Real Ale Trail Licensees (RATL) have defended their decision to stop serving lager. Punch Taverns plans to focus on helping its pubs improve their marketing.

The article presents the author's views regarding the need for bar owners in Great Britain to neglect the price gap between themselves and supermarkets and focus on a marketing strategy that could attract customers back to their establishments.

The author discusses issues when running a pub in Great Britain. He highlights the increasing costs and regulations as well as a tougher job in attracting customers. He notes that pub companies are exerting efforts to address such challenges by launching raft of initiatives made to increase support for their tenants and lessees.

The article reports that Jordans & Ryvita Co. Ltd. plans to raise the profile of its conservation grade ingredient credentials to compete with the market share of Nestle SA and Kellogg Co. in Great Britain. It notes the statement of the company chief executive Paul Murphy which comments on the point of differentiation that the plan provides. According to the author, the company aims to double its claim of 3 percent share in the cereals market of the region.

The article offers tips on how to drive food and dink sales at the pubs in Great Britain. It highlights the organization of bi-monthly wine and dinner evenings by Heather Tarling to capture a niche audience and bring more customs while adding a different string to the bow. Also noted is the concept of having a wine prize quiz to boost revenue and interest and the sense of community.

The author discusses the marketing strategy offering limited edition products that is used by alcoholic drinks firms in Great Britain.

The author provides an outlook on the brewing industry in Great Britain. He highlights the announcement by Carlsberg Group about the closure of the Tetley's Brewery in Leeds, England on November 5, 2008. He emphasizes the importance of developing effective marketing strategies for the growth of small breweries.

The article reports on the failure of new product launches in Great Britain. It notes that amid the economic recession, manufacturers found it difficult in marketing their new products. Emilie Coles, director of TNS Magasin, remarks that discounts overkill the competition in supermarkets making it hard for the new product to excel.

The article reports on the assertion made by Marc Sorrel-Dejerine, international director for gastronomy and wine at Grand Marnier, that the trend of using alcohol in desserts will be back in 2008 in Great Britain. He stated that chefs are beginning to rediscover the strength of alcohol as a flavor enhancer. In addition, the firm's pastry chef, Nicolas Boussin has demonstrated the use of 4 50 5% of alcohol content on chocolates and cakes.