Bar & Cellar 

“Not all chemicals are bad. Without chemicals such as hydrogen and oxygen, for example, there would be no way to make water, a vital ingredient in beer.”  – Dave Barry

And without beer, which has been an integral part of life for thousands of years there would be no bars or pubs. The bar in a public house was for many years considered to be the landlord or landlady’s front room. Whilst this is partly true today, the bar in any public house is the engine room for most public houses. It provides not only the place where you serve beer but has now also become the place where you provide food, entertainment, meeting place and “home from home”. This section explores all the elements that make a good bar and thus a good pub for both customers and staff. It has to cater for a wide range of clientele from those who want to party to those who want a quiet drink away from all the stresses that modern life causes us. Here you will find practical help and advice on the critical areas, both behind the bar and outside. Stocks, pricing, equipment, products and promotions, pub entertainment ideas – all the things you need to know about running a successful bar operation. Simply click on the links below to take you to a specific article:

Drinks

A Bluffer’s Guide To Brewing

A Bluffer’s Guide To Cider Making   ♦ NEW Article

Cocktails & Pitchers For Sharing   ♦ UPDATED Monthly

Beer Festivals  ♦ UPDATED – Top Tips From InAPub

Beer & Food Pairing   ♦ UPDATED for Cider

Wine In Pubs

Blog piece on Premium Bottled Ales

Business Building Ideas for Pubs

20 Ways to Build Your Business

Pubs & Children

Pubs & Students

Running Responsible Pub Drinks Promotions

Big Screen Sports    ♦ UPDATED

And love him or loathe him Jamie Oliver’s Drinks Tube is well worth subscribing to for news on all things drink… or you can dip in and out of my Flipboard magazine:

The Compendium

Pub School 2015

A-Safe-Site

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Latest Market Intelligence Reports: Gluten-Free Survey 2015 - Click Here

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