Just Eat and Deliveroo offer restaurateurs a whole new customer base away from the high street, according to CGA. But is this at the expense of restaurants’ drinks offerings? Jo Gilbert reports
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As summer slides inexorably into autumn, we Brits start ringing the seasonal changes. Light cotton shirts give way to warm sweaters, then the coats come out of seasonal hibernation. Afterwards there’s the annual dither about whether or not to switch the central heating on yet. Before you know it they’ll be playing Band Aid’s Do They Know It’s Christmas on a continuous loop in every shopping mall and supermarket between Land’s End and John O’Groats and offering deals on anything from Play Station consoles to family-sized boxes of Quality Street.
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With Christmas set to deliver yet again for drinks retailers far and wide, Jaq Bayles takes a look at current trends to help merchants prepare for the golden quarter
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Cognac has two faces, neither of which appeal to millennial consumers. James Lawrence finds a spirit trying to revitalise its image
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Fulfilling those “last mile” orders is expensive – especially for small businesses, but there are innovations that could help businesses better reach their local customer base.
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The government has revealed plans to help ensure hospitality workers get all the tips left for them, but reactions to the news were mixed, reports Michelle Perrett.
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As a complementary offering to bricks and mortar wine retailing, online is proving a lucrative option, reports Lisa Riley
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In the last week of August there was more than a little flurry of activity for the emerging markets trading sector of Wall Street as the Argentinian peso collapsed yet again. Those in the UK and global wine trade tuned in to assess how this might affect the price and positioning of Argentina and its punter-pulling flagship Malbec.
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Despite being the second biggest spirits category in the UK, accounting for 21% of sales (Nielsen/CGA, year to June 2018), big opportunities exist for whisk(e)y if it can grow engagement with women and younger adults, who currently shy away from the category.
Speaking to Harpers in our August issue, Berry Bros & Rudd chief executive Dan Jago made a strong case for the trade to better promote the career opportunities that exist within. The trade itself, he argued, had done much to shift from being a lifestyle choice to a more dynamic, professional world, offering exciting and diverse opportunities for those who entered, backed by quality training.
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Thanks to gin’s unwaning popularity, on-trade operators are faced with a challenge when it comes to selecting from the plethora of new products and styles on offer. Clinton Cawood is here to help
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With the likes of an undetermined Brexit and poor 2017 harvest to deal with, how are independents coping? Lisa Riley reports
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Harpers unveiled the result of this year’s 50 Best Indies competition at a prestigious event held last night in the capital, with Vagabond Wines once again claiming the top spot followed by Oxford Wine Company and Berry Bros & Rudd.
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"Online sales are motoring ahead, while bricks and mortar stores struggle to withstand the domino effect taking down traditional retail.”
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Small, but perfectly formed, Austria’s winemaking fraternity continues to innovate, looking increasingly towards natural methods, as Darrel Joseph reports.
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Sicily’s ever more accomplished yet very individual wines are gaining ground. Andrew Catchpole reports
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In the lead-up to next month’s scheduled EU summit, Jo Gilbert sets out to discover what the trade really thinks of Brexit, how it has impacted business so far and what is yet to come
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As emerging players in Chile are shaking up the status quo, pushing its premium offer and reinvigorating the wine scene, Alistair Cooper asks if the UK is on board
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Introducing our 2018 ranking of the drinks wholesale businesses that are doing the most to influence, improve and drive forward the supply of quality wines, beers and spirits in the UK
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With the spiral of financial pressures currently bearing down on the trade, it’s no surprise that some companies are becoming more creative when it comes to sourcing grapes.
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