Nearly of half (44%) of adults in England have visited pubs, bars and restaurants since they re-opened for outdoor service on the 12 April, beating last year’s rate of return to hospitality following the easing of restrictions after the first lockdown.
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Making the most of daytime, food-friendly occasions will be key to transferring sales from “highly engaged” yet usually evening-focused spirits consumers as the on-trade reopens, CGA has said.
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It’s when the first question about clone types crops up that I begin to despair; or a query as to the length of time the juice spent macerating on its own skins. Or – kill me now – the wine’s exact pH level.
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The new edition of Harpers, out today, will reach readers hot on the heels of a parliamentary debate on the need for the creation of a minister for hospitality role in UK government. Resulting from the success of the Seat at the Table petition launched by hotelier Robin Hutson, of The Pig group and (formerly) Hotel du Vin fame, the proposal gained “an overwhelmingly positive response from all corners”, as reported by Harpers.
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Taking drinks design into the realm of neuro-marketing and science, Professor Gordy Pleyers of Mind Insights at Université Catholique de Louvain introduces Andrew Catchpole to the non-conscious cues at play in our taste for wines and spirits
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What’s the point of tasting notes? Who are they actually for? Who reaps the benefit, for example, of reading that a wine has notes of “gentian, elderflower, seaweed, mussels, salt spray, chicken stock, sage, fennel, peach kernel, lemon, alkali and wet stone”, as David Schildknecht’s highly attuned nose detected in the 2004 Riesling Steinriesler of Nikolaihof Wachau?
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Andrew Catchpole talks to Mentzendorff boss Andrew Hawes pre and post-lockdown
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A unique set of circumstances created by the coronavirus epidemic has made investment more vital than ever for business, as consumers become ‘hyper aware’ of the activity of brands in times of crisis.
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Consumers were very happy with the levels of hygiene and cleanliness they encountered during the Eat Out to Help Out scheme, according to an extensive survey conducted by CGA, UK Hospitality and Yumpingo.
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Food sales went through the roof in the first three weeks of the government’s The Eat Out to Help Out (EOHO) scheme, helping to normalise going out for Brits and jumpstarting the UK hospitality industry back towards health and prosperity.
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Waitrose had reported a significant boost to its online wine sales as consumers take advantage of a “wider selection” of wine online during lockdown.
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Berkmann Wine Cellars has called time on its Help 4 Hospitality lockdown initiative, which has raised some £75,000 to help businesses in the hospitality sector weather the crisis.
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As consumers attempt to recreate a simplified on-trade experience in the home, which new trends and habits will remain post-lockdown? Lisa Riley reports.
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The generation of youngest drinkers are the most difficult age group to entice back through the bar, restaurant or shop door, Wine Intelligence has suggested, with the fallout from Covid-19 likely to have the most detrimental impact on their buying behaviours.
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The influx of new online shoppers looks set to be sustainable, with alcoholic drinks to the fore of this growth in ecommerce.
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Drinking occasions have "been dealt a hammer blow” a new report into the impact of the Covid-19 crisis on consumer markets has concluded.
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Consumers have come to expect value from Chilean wine, says James Lawrence, so how can they be encouraged to trade up?
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As lockdown continues and consumers settle into new ways of life, will the nolo category get more of a look in? Lisa Riley reports
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‘Order wine online’ has become the newest buzz word for housebound UK consumers looking to get their fix during lockdown.
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With the pandemic putting companies and brands under the microscope, businesses are being warned to pay close attention to how they communicate with consumers – and how vigorously they defend their market share.
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