Bar & Cellar | How To Run A Pub

“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.

“Premiumisation” continues to be a major trend amongst consumers, not least within the spirits category, where premiums are growing +13% and super premium spirits are up +27%. With the continued popularity of premium spirits, it is no surprise that consumers are also considering what their drink is being mixed with, with 1 in 8 consumer preferring a premium mixer.

Of consumers who state premium mixers as a preferred style of serve, over 60% already pay, or are likely in the future to pay, extra for a better quality drink.

While gin is, unsurprisingly, a key category for premium mixers, opportunities remain across further categories. Nearly 1 in 5 vodka drinkers include the quality of mixers available as a factor in their decision to choose vodka, while for both rum and whiskey 14% of drinkers prefer premium mixers as their style of serve.

Source: CGA Strategy Mixed Drinks report

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