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Increasing drinks margins: Panel discussion at The Restaurant Show

1 commentBy Luke Nicholls , 16-Oct-2012
Last updated the 16-Oct-2012 at 12:32 GMT

Related topics: Business, Venues, People, Trends & Reports, The Restaurant Show, Restaurants, Pubs & Bars

At 22.7bn and in growth, the UK on-trade beer, wine and spirits market remains a star performer. This panel discussion at The Restaurant Show explores some of the current trends and identifies how you should be revising your drinks list over the next 12 months accordingly. 

From beer and food matching to the rise of brewed soft drinks, this panel discussion covers all

From beer and food matching to the rise of brewed soft drinks, this panel discussion covers all

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Money made from drinks in food-led operations should account for 30-50 per cent of your total revenue, but even though consumers are now seeking cheaper options, there are a few tricks you can use to help your drinks offering fight back. As consumers look to cut back on their restaurant and bar bills, this panel discussion takes a look at the ways you can help your drinks offering boost your bottom line.

Ben Taylor and Gemma Pym from national drinks wholesaler Matthew Clark and Alastair Scott from Catton Hospitality discuss how to add value to your drinks offer to increase margins, differentiate your business and improve sales.

"I don't need to tell you that the market's really tough out there, it's pretty tricky," said Taylor. "It's not helped by the supermarkets which are having this price war at the moment, and the on-trade are really struggling to keep up with price."

"This is why we encourage our outlets to avoid trying to compete on price by trying to add additional value to differentiate themselves from the off-trade - so you have to give your customers a reason to use your outlet - give them something they can't get at home."

The panel discussion is broken into the drinks category of beer, spirits, soft drinks and wine - so whether you’re running a bar, restaurant or hotel, this podcast will give you all the tips you need to make sure your drinks offer has plenty of fizz.

1 comment (Comments are now closed)

Wine on TAP improves margins 20% on the bottle price & 5-10% on waste.

I know most in the industry have alot invested in bottles, however, Wine on Tap won't eliminate bottles. Wine on Tap does however improve margins & allow consumers to save as well. Italians have been drinking wine on tap for ages, the restaurants are still filled with bottles but they get the client who might decide he can afford or doesn't want to drink a bottle whereas a glass or a carafe fits his/her budget and drinking style. Read what American restaurant owners are saying about Wine on Tap : http://bit.ly/Sb0ZFQ Wine Spectator: http://bit.ly/OBDJWC Visit Vinicola Roli & Ryan and learn more about why wine on tap is a smart, ecologic, economic choice. BTW, we were at the show, it was a great success! Thanks Everybody!!

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Posted by Jennifer Ryan
16 October 2012 | 14h22

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