Pub and Bar Network

More Pubs and Bars Showing Six Nations Rugby

2014-01-23T15:16:00.000+00:00

Pubs and Bars Showing 6 Nations Rugby

2014-01-20T20:15:00.004+00:00

In 2013, England had just one very poor second half performance against an extremely inspired Welsh team - and a lopsided ref, and got slated for it.
That second half performance lost them the 6 Nations Grand Slam and the Championship.

Despite the loss of Toby Flood, 3 away matches and a team packed with young players and new caps, 2014 will be a different story as they prepare for the Rugby 2015 World Cup on home soil.

My prediction is that they will steam roller over Ireland, Scotland, France, Italy and get their revenge against a Welsh team who have to come to the home of rugby - Twickenham.

PS I thought the 2014 Six Nations video could have been much better...

Anyway, that's my 2 cents.

The schedule and links to pubs and bars showing the

2014 Six Nations Rugby Championship are below.

Saturday 1st February 2014
Wales v Italy 2:30pm

France v England 5:00pm

Sunday 2nd February 2014
Ireland v Scotland 3:pm

Saturday 8th February 2014
Ireland v Wales 2:30pm

Scotland v England 5:00pm

Sunday 9th February 2014
France v Italy 4:00pm

Friday 21st Feb
Wales v France 8:00pm

Saturday 22nd February 2014
Italy v Scotland 1:30pm

England v Ireland 4:00pm

Saturday 8th March 2014
Ireland v Italy 2:30pm

Scotland v France 5:00pm

Sunday 9th March 2014
England v Wales 3:00pm

Saturday 15th March 2014
Italy v England 12:30pm

Wales v Scotland 2:45pm

France v Ireland 5:00pm

Sneak Preview at Network 2.0 Improvements

2014-01-10T15:19:00.001+00:00

The What's On page for the Pub and Bar Network is almost complete - 90% functional. Here's a sneak preview, click on the image and enlarge to read what each area is for. Any feedback or ideas more than welcome.

Plan Now to Have Record Sales this January (we're not kidding)

2013-11-26T16:08:00.001+00:00

I received this golden tip recently from a newsletter I subscribe to and thought it would be useful to share:

Plan Now to Have Record Sales this January (we're not kidding)

Many restaurants slowest month used to be January, but not anymore. That's because they've learned an inexpensive and proven way to get a whole lot more of their December customers to come back again in January.

Here's what they do. In December, they give their guests a sealed envelope. Each envelope contains a secret prize. The prize could be anything from a free appetizer, desert or entrée to various discounts. Some restaurants also include one or more big prizes worth several hundred dollars to create even more interest.

When guests are presented with the envelope, the server tells them about the secret prize inside. Guests are invited to come back to the restaurant in January with the UNOPENED envelope. The prize is kept a secret until the server opens it and reveals their prize.

We have members who do this promotion every year and report that since doing the envelope promotion, January has become one of their busiest and most profitable months of the year. It's not uncommon for members to report redemption rates of 30% to 40% and see their January sales up 15% to 30% because of this promotion.

If you're wondering how to hand them out, one member told us he gives one envelope per couple or family and when they come back in January he redeems them one per couple or family.

This promotion could be done anytime during the year. They key, however, is to hand out the envelopes during a busy month and have them redeemed the next month when it's typically slow.

You now have a proven way to have your best January ever. We weren't kidding.
This tip came from: Restaurantowner.com

www.pubandbar-network.co.uk

England's World Cup Preparations and the Lord Mayor's Show London - Copy of Today's Licensee Daily

2013-11-05T12:28:00.000+00:00

Below is an internal bulletin sent to subscribing licensees. These go out 2 or 3 times a week: This one was to encourage licensees to add details for sports and the Lord Mayor's procession this week so that they could promote their details on the Network, Social Media and Newsletters.

Major Newsletter going out later today for "Pubs Showing Champions League." If you're showing any of the matches, click the relevant upload links below.

Man Utd is on ITV if you don't have SKY.

I've added some more sporting events, including Englands 2 World Cup Preparation matches against Chile and Germany. Both on ITV and both could well be worth showing. Click the links or tick the boxes on the follow up page.

No login required.

You have further opportunities to drive traffic with the UEFA League on Thursday, a triple header of football on Sunday, the USA Grand Prix. There's some fantastic rugby coming up, the Froch v Groves Title Fight on Sky Sports Box Office and lot's more.

You're just One-Click away from getting all of this in front of at least 40,000 people. It's a no brainer - click it.

Lord Mayor's Show

Around half a million visitors will pack the streets of London for the Lord Mayor's show between 11am and about 6pm this Saturday. Possibly even earlier.

I'm sure you would like to get a few of those bums on seats for lunch.

The Fireworks are on at 5pm on the river between Waterloo and Blackfriars bridges so there'll be a few looking for an early dinner too.

If I can get enough interest by Friday I will put out a newsletter and do all the Social Media stuff to ensure that you get seen.

Login to your CMS (your login details are below just above the sports table) and go to the ONE-OFF Events section and add a good meaty description as to why these people should spend their money with you and not somebody else.

Just writing "Open for the Lord Mayor's Show" ain't going to do you any favours.

Might want to add if you have an event on during the evening, a drink or food offer, even mention disabled facilities if you have them. Put your phone number on there too.

In the new events pages we are currently building ALL of your contact and Social Media details will be included. So, look out for that coming this month.

The Lord Mayor's Flotilla sets off at 8.30am from close to Westminster Bridge and travels downriver to pass through Tower Bridge at 9.25. If you're on or close to the river and open early, push the breakfast too.

Here's a handy map:
http://www.lordmayorsshow.org/dl/visitors/2013_lordmayorshow_map.pdf

Here's a list of the main areas affected by road closures:

The 'secure area', in which the roads will be closed, corresponds roughly to the whole of postcodes EC2 and EC4. It also takes in a bit of WC2 - east of but not including Kingsway, the eastern side of Aldwych and Lancaster Place - that covers WC2R, WC2A and a bit of WC2B.

And, here's the link to the Lord Mayor's Show website: http://www.lordmayorsshow.org/

Thank you to the guys at Young's for reminding me to promote this event. :)

If you need any help with anything call me on 07951 776 435 or email me direct at info@pubandbar-network.co.uk

Have a busy night of football tonight and don't forget to login and update, menus, other events, ales etc. or send to me and I'll do it.

Perry

“If you cannot do great things, do small things in a great way.” Napolean Hill

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I’ll drink to that: How to Embrace the Resurgence of British Real Ale

2013-10-23T15:15:00.000+01:00

For the first time since the early 90s, UK sales of real ale grew in 2011 by 1.6%. Since then, around 2.2 million barrels - circa 633 million pints - of the stuff have been sold every year in the UK alone, to over eight million self-confessed ale devotees.

'Real’, or 'cask-conditioned' ale, is brewed from traditional natural ingredients, including hops, yeast, water and malted barley. Real ale’s appeal in part comes from the wide-ranging variables in the brewing process (time, temperature, ingredients, etc.) that gives scope to a vast variety of beverages.

Whilst lager remains Britain’s most popular alcoholic beverage, cask ale is fast becoming a real contender, with its distinct flavours setting it apart from the competition.

Unlike lagers, real ale is a live substance and needs to be kept properly to allow it to develop. It’s temperamental and if treated badly, will not taste good. However, when well maintained, ale can be something quite spectacular, and independent breweries are creating ever-more challenging and interesting concoctions, bringing a welcome lift to the UK market.

Embrace the Trend

Having undergone somewhat of a renaissance period in recent years, the days of this time-honoured beverage being acceptable only for old men to sip at the local watering hole are gone; if you’re thinking socks with sandals and matted beards, think again. These days, over 1.5m cask ale drinkers are under the age of 35, whilst the number of 18-25 year-olds and female drinkers has doubled since 2008.

With almost 40% of this traditional draught’s disciples having only been introduced to it in the last ten years, it seems the jury’s out: ale is in.

So how can we incorporate this old favourite back into our culinary lives?

Down the Pub

About 18 pubs are closing across the UK each week, according to research by Camra. But the fact that more and more people are now becoming fans of the humble cask ale is good news. According to The Cask Report 2011/12, real ale drinkers are twice as likely to frequent their local, and on average, will spend more money when they’re there.

Cask ales are attracting a younger market all the time, and the ‘try before you buy’ policy increasingly adopted in many of Britain’s establishments to encourage new patrons has been invaluable.

As a beginners guide:

Mild is generally dark brown in shade, low in alcohol and gently hopped. This classic beverage is sweet flavoured and is infused with chocolate, roasted grain and toffee notes. Historically, Mild might have been used to complement the sharper Old Ale, which is a beer matured for months.

Bitter is heavier on the hops than Mild. The clue to this copper-coloured nectar is in the name, but its bitterness is generally nicely balanced by citrus fruitiness from hops and yeast.

Indian Pale Ale (IPA) was originally brewed for export using predominantly pure malt, whilst Pale Ale is a less aggressive version for the domestic market.

The dark and refreshing Porter is a well-hopped beer made from brown malt. The strongest form of this is commonly known as Stout.

The relatively new Golden Ale is a recent introduction to the real ale market. Designed in the 90s, Golden Ale is refreshing with a rich malt character, balanced by fruity hops.

The German speciality Wheat Beer has recently been taken on by British craft brewers. Made from barley and wheat malts, this beer is lightly hopped to bring out the fruity flavours of the wheat.

Cooking

In recent years, cooking with beer has become all too synonymous with cracking a couple of tins whilst tending to the barbecue. But with its rich intensity and vast array of flavours, the humble cask ale is a brilliantly versatile ingredient that can, if used well, enhance the simplest of dishes.

Good pub food trends for 2013 are seeing consumers increasingly plump for wholesome home-cooked fare and high-quality local produce, sending the popularity of a crisp beer-batter, or a proper steak and ale pie soaring.

But another foodie movement that has emerged in recent years has seen favourite tastes incorporated into innovative recipes, fusing classic, wholesome flavours with fresh seasonal dishes. A splash of rich oyster stout can be used to add depth to a simple noodle dish, whilst fresh mussels are given a real kick when cooked in a classic wheat beer with garlic and shallots.

When cooking with beer, standard rules apply: it’s always advisable to use the best beer you can find. If you wouldn’t drink it, it has no place in gastronomy.

Good Beer Guide editor Roger Protz puts Real Ale’s new-found popularity down to Britain’s long-standing love for the underdog, saying, “the British love supporting the underdog and a lot of people would now prefer to support local breweries, rather than big international brewers.”

And whilst a pint of ale from a local brewery has a third of the carbon footprint of a bottle of imported lager, what better time to get excited about this versatile and lasting British beverage?

The Sauce makes hearty walnut beer bread.

Ingredients:

350g white self-raising flour, plus extra to dust

150g wholemeal self-raising flour

2tsp salt

1tbsp caster sugar

1 handful walnuts, roughly chopped

500ml ale (a strong-flavoured Stout or Porter goes best)

Butter to grease

Directions:

· Preheat an oven to 180C

· Sieve the flour into a mixing bowl, add the salt and sugar, and then stir in the walnuts

· Slowly pour the ale into the bowl, mixing as you go

· Use the butter to grease the sides and base of a large 2lb loaf tin. Dust in some white self-raising flour, shaking out the excess

· Pour in the batter and place into the pre-heated oven

· Bake for an hour and a half

· Once cooked remove from the tin and transfer to a wire rack for cooling

This article has been contributed on behalf of Ashleigh Fowler, the communications manager at Admiral Taverns.

Aggregation of Marginal Gains

2013-10-17T13:47:00.003+01:00

There was much speculation in the media about what contributed to the British Cycling team's successes over the past two Olympic games.

Dave Brailsford, the then British coach put it down to the "aggregation of marginal gains." Basically meaning that "everything matters" all the tiny details painstakenly taken care of coming together to produce a winning team - and it brought the home gold.

It's a similar thing in the trade. It's the little things that matter, clean toilets, clean tables, clean bar, clean glasses, clean plates, clean windows, polite staff, fresh linen, swept pavement, hot food, fresh food, etiquette, empathy, patience, honesty, integrity, equipment working, plenty of napkins and beermats, non-wobbly tables/chairs, lights that ALL work, paintwork, ambience etc. etc.

All stuff we already know but because it can't be effectively measured by the bean counters in fiscal terms, it tends to get pushed into the "things we take for granted" queue but, it is so often overlooked.

How do you measure the loss of revenue to another venue (or supermarket) by the guy who wasn't happy last time he came into your bar?

Effectively, you can't, but, you can decrease the chances of it happening by adhering to the small things.

Function room and large bookings are big business and, attractively measurable. However, the backbone of a sustainable and successful business is both new and repeat daily and weekly customers.

That's why Dave Brailsford's example of "Aggregation of Marginal Gains" theory for the British Cycling Team is so important for many businesses to follow.

Those who have studied popular business writers such as Deming, Peters, Crosby etc. will see similarities to "Total Quality Management" (TQM) theories, tools and techniques, so it's nothing new.

You can even relate it to the well worn saying "look after your pennies and the pounds will look after themselves."

So, why am I making a big deal out of this?

Well, below (newsletter sent to subscring licensees) are some big sporting events coming up that you will want to promote and you'll tick the relevant boxes for those big events.

However, how many bother to tick the check box for the smaller events? Horse racing, world cup play-offs draw? The Currie Cup Final or the Indian Grand Prix Qualifying round?

You might be showing one or more of them but didn't bother to tick the box because it's not going to draw the masses.

Yet, the one guy and a couple of his friends who are looking for it will not see that you are showing it and therefore goes and gives his money to one of your competitors.

Result, customer lost, maybe forever, yet, he could have spent £10 today and become a regular £10 per week contributer to your success.

Not a big deal for those taking £50,000 a week in a Central London pub but it's still a "marginal gain." Add up all of those marginal gains over a year and you just may generate another month's revenue to your takings and, that's the real mark of a winning team.

Whether it's on the Network, on your own website, your toilet wall or your A board, keep everything you do visible and up to date. For the most part, you can't physically see it working for you, but it does.

People are so much more sophisticated today than ever before and most, will want to know what you are offering before they walk-in and give you their money and, if you don't advertise what you do "everywhere you reasonably can," I almost guarantee it is costing you more than the advertising is costing. Just harder to measure.

You don't always see it, it isn't always measurable but, it's always important. I only see some of it because of the dozens of emails I receive asking "do you know where I can find...?"

For my small part, I have made updating your events, ales, offers and sports as easy as I possibly can.
I'm still looking for ways to make it even easier because, I strongly believe that if you take care of the little things that matter, you will be successful over a longer term.

On the Network, updating is all done pretty much automatically for those who add their events, offers, sports, ales, menus etc. and it's all FREE. Don't neglect these update emails I send, I guarantee you they work, even moreso for those who have uploaded their databases.

My message today is understand and internalise the term "Aggregation of Marginal Gains."

PS Quick Story in my small bar in the holiday resort of Benidorm, Spanish holidaymakers will send a lone "walker" down our street checking all of the bar's on "la Calle" and their toilets. They will then walk back to the top of the street and always bring their family and friends into our bar. It's not a lot of money but it's money in our till and not someone elses.

Have a fantastic weekend

Perry

"Not everything that counts can be counted, and not everything that can be counted counts." Albert Einsen

Press Release - Pub and Bar Network

2013-09-21T13:30:00.003+01:00

DEDICATED PUB SEARCH ENGINE GIVES FREE SUPPORT TO PUBS ON VAT: TAX PARITY DAY

Long –time pub and bar advocate and, dedicated hospitality search engine Pub and Bar Network has offered its free support to pubs participating in VAT: Tax Parity Day on Wednesday 25th September.

To help pubs and bars supporting VAT: Tax Parity Day, all pub operators across the UK can list their venues FREE on the Network's new “Pubs Supporting VAT: Tax Parity Day” page allowing potential customers to find those pubs supporting the cause and offering cheaper food and drink for the day.

In addition, both as a bonus and an introduction, the Network is giving non-subscribers who support VAT: Tax parity Day, 60 Days FREE access and full promotion across all of its new range of services – Network 2.0.

Tax Parity Day is a campaign being organised by members of the VAT Club Jaques Borel, a cross-section of 40 high profile companies from the pub, restaurant, hotel and food service segments who are keen to promote the employment benefits of a lower VAT rate for the sector.

The VAT Club Jaques Borel want to highlight the discrepancy and unfairness levied on pubs and restaurants that are forced to pay 20% VAT on food whilst Supermarkets pay 0%. This is an imbalance that allows Supermarkets to sell food disproportionally lower than pubs and also gives them an unfair advantage of using those savings to subsidise cheap booze. The knock on effect is hurting the hospitality industry and increases unemployment in the sector.

Perry Mayer, Managing Director of the Pub and Bar Network said: “It’s a great cause and a triple win for pubs, customers and government.

Many of our existing subscribing pub operators are supporting it. The campaign – thanks to publications like the Publican Morning Advertiser, the Paul Charity, Propel Newsletter among others - seems to have gathered a very positive and - for once - collaborative momentum. We just need to find a way of getting people into those pubs that are supporting it. That’s where we can hopefully do our bit."

Mayer is also offering other website owners and even his competitors links on all Network search pages, including the home page if they agree to return just a single link from their home page to the Pubs Supporting VAT: Tax Parity Day page until Thursday.

Supporters of VAT: Tax Parity Day includes household names such as Fullers, Young’s, Wetherspoons, Punch Taverns, Shepherd Neame and many more with over 15,000 venues expected to take part.

To claim your free listing on the VAT: Tax Parity Day page or add a link to your website, call Perry direct on 07951 776 435 or complete the easy form at www.pubandbar-network.co.uk/addmyvenuefree.htm

Pubs Supporting VAT: Tax Parity Day September 25th 2013

2013-09-20T14:44:00.000+01:00

You will by now know that on Wednesday 25th September 2013 many pubs are joining together in a day of action to support VAT: Tax Parity Day by cutting food and drink VAT to 5%. An effective reduction of 7.5%.

If you are supporting this day of action and cutting your food and drink prices by 7.5% on Wednesday 25th of September. You can promote your venue on the Pub and Bar Network FREE for that event. Email me or call me direct on 07951 776 435 and I'll set this up for you.

Further, as a thank you for supporting the day the Network will sponsor your listing for a further 60 Days* FREE allowing you to promote your events, sports, function rooms, real ales and much more..

We will support your campaign and promote your venue for this cause with all resources at our disposal between now and Wednesday.

The following text will be added to your website automatically and will drop off on Thursday.

"We are cutting our prices by 7.5%. We support:- VAT: Tax Parity Day.

Join us today and enjoy food and drink prices for less. Support us in telling Government that you would use pubs more if prices were cheaper."

You can login and change this text to what you want.

I will help you by:

adding a huge image on the Network's home page with a link to all pubs supporting the action.

the I Love VAT (yeah right) logo on all search pages and your website for your specific venue.

Send out up to 40,000 messages via newsletters and Social Media to potential customers with links to the "pubs supporting VAT: Tax Parity Day" page.

Where possible ask other websites and even competitors to share the "pubs supporting VAT: Tax Parity Day" link only up to Wednesday in return for me promoting their websites and blogs on the Network.

This is a big opportunity for us all to change government policy and give you parity with supermarkets.

If you're undecided. Here's why you should join Tax Parity Day.

Lower VAT will mean lower prices – and more customers through your door

Lower VAT will mean more money to invest in your venue

Lower VAT will mean more money to invest in training

Lower VAT will mean you can pay your staff better

Lower VAT will mean you can compete better with supermarket food and drink

Perry Mayer
Managing Director
Pub and Bar Network

07951 776 435

* new subscribers to the Network.

Another FREE Feature for Network Subscribers

2013-09-18T15:01:00.001+01:00

If your pub, bar or restaurant hold events, show sports, serves real ales or shares food/drink offers and you're not telling your database - then what's the point of having a database and collecting customer details?

Here is another FREE feature for Network subscribers.

As part of the new and continuous Network 2.0 development, the new weekly alerts will automatically keep your database informed about everything you do in your venue.

Furthermore, with the new One-Click updating feature you don't even need to login to your website to update anything. And, if that's not enough, our API will - at the same time - automatically update any other website with your events and sports.

It takes less than the blink of an eye - in fact a click of a link - to keep your website up to date once every 6 weeks.

Everything else is done for you saving you time and money whilst increasing your exposure, footfall and cash behind the bar. Your own Digital Marketing Team without the cost.

Your customers have the choice to receive these Alerts either Daily or Weekly and they can easily safe unsubscribe too.

Example of a Weekly Alert below.

For more information and to claim a 30 Day no obligation FREE TRIAL on the Network call 07951 776 435 or email me direct.

From My Own Personal Experience - Why our next Network update can be very valuable for licensees

2013-08-28T12:14:00.001+01:00

My internal memo to subscribing licensees 28th August 2013.
Following on from the successful Sports upgrade on the Network, Ritu, our developer and our Indusnet designers are now working on an area in your CMS where you will be able to add your Trip Advisor "marketing material" which will appear on the Network and on your website.

This is not something that you have to do, 100% personal choice by you, however, I guarantee that, depending somewhat on your location, if you are good at what you do, it will be fantastic for tourist business in addition to local food and function bookings if you're a city/town venue.

The marketing codes can be found in the Trip Advisor Business Account section. Once pasted into the area we provide for you, reviews will be kept up to date by Trip Advisor - you won't have to do anything else.

If you have trouble finding it, doing it or you're not listed on Trip Advisor yet, let me know and I'll help you.

This is your choice. You don't have to add it and you can remove it whenever you want, you have all the control. I am going to provide you with the tool should you want to use it.

I can tell you from personal experience, if you are getting good reviews, it will be helping your business.

My Own Personal Experience

Although I have a great family managing it for me now, I no longer physically run my own small Amigos Bar & Bistro in Benidorm.

We get a good deal of business via Trip Advisor and the family works hard to create a good atmosphere, give a great service, a clean environment and fresh food. They deserve it.

We are small so it doesn't take much to fill the venue but if we were 3 times the size we would still be fully booked every night, much of it thanks to Trip Advisor.

I'm really not bragging I am just making a valid point based on my own experience and not on hearsay.

Of course it's not perfect.

In April 2012 I wrote a blog post about how you might limit the damage given by fake and vindictive reviews on Trip Advisor.

A couple of years ago we dropped from number 1 to number 5 overnight because some guy - who I couldn't get booked into the restaurant - decided to write a bad review. It happens. It wasn't a false review, it was harsh but I accepted it, answered the criticism, learned a valuable lesson and moved on.

Another time I fired somebody and I was hit with 6 bad reviews in a week. I managed the issue, pretty much proved most of my case with Trip Advisor. Didn't moan or cry woh! is me I just moved on and concentrated on the positives that Trip Advisor was doing for my business.

I know many of you personally, I know most of you are extremely proud of the trade and your venue.

Trip Advisor gives you the marketing tools to help you capitalise on your good work and allows people to share their experiences with others which can help you.

Admittedly, It is a double edged sword. If you over promise and under deliver, customers will share that information and it will hurt you.

I found that we were much more diligent than maybe we would have been had we not been on Trip Advisor, therefore it improved our service and forced us to strive to be better.

If you upset a customer, competitor or employee, they can also hurt you. It's unfair and it's happened to me a few times. But, I can show you how you can handle some of those "false bad reviews".

You don't have to do this, it's just another tool for those who want to. I'll keep you up to date on our progress.

As always, your thoughts and opinions are welcome.

Have a Wonderful Wednesday.

Perry

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To Clarify the Network's Stance on Promoting 3pm Matches for Pubs 2013/14 Season

2013-07-31T15:15:00.000+01:00

I've updated the sports listing and jumped ahead to add the first premier league matches.

BT are kicking off the new Premier League season with Liverpool v Stoke at 12:45 on Saturday 17th August.

Obviously we will be promoting all subscribing pubs and bars showing BT, ESPN and SKY matches throughout season - in addition to terrestrial games.

If you want to drive extra traffic into your venue:

Log in and choose the upcoming sporting events you're showing on TV
Upload your database and let the Network automatically deliver the sports you're showing to all of your potential customers for the first time this season. *

My Stance on Promoting 3pm Premier League Matches

Every year since we started promoting pubs showing sports on TV (2003) I am asked if I would allow 3pm Premier League matches to be promoted on the Pub and Bar Network. This year I am posting our current stance on the issue.

Pub landlady Karen Murphy wins Sky TV football legal fight

Here's how I understand the situation to be. I am quite happy to be contradicted if you know more:

What the European Court Judges said in 2011:

The ECJ stated that national laws that prohibit the import, sale or use of foreign decoder cards were contrary to the freedom to provide services.

The European judges also said the Premier League could not claim copyright over Premier League matches as they could not be considered to be an author's own "intellectual creation" and, therefore, to be "works" for the purposes of EU copyright law.

All great stuff until you read the next part.

The European court said that while live matches were not protected by copyright, any surrounding media, such as any opening video sequence, the Premier League anthem, pre-recorded films showing highlights of recent Premier League matches and various graphics, were "works" protected by copyright.

And that's the bit we all have a problem with. If that issue gets sorted "properly" then I don't have a problem allowing 3pm Kick-Offs on the Network.

If I allow it now I would be upsetting those who are paying full price and showing it legally. If someone else can show it cheaper but can prove that it's also legal then I'm all for it.

I can guarantee you that SKY are looking at this site and others to find out who is showing illegal matches, I don't want to be remotely responsible for a licensee getting fined.

Hope this clarifies my current position.

Kind regards

Perry
Managing Director
Pub and Bar Network
07951 776 435

* In addition to sports on TV the Network will automatically deliver your events, offers, real ale and food changes to your potential customers.

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Thought of the day: I cannot give you the formula for success, but I can give you the formula for failure - which is: Try to please everybody. Herbert Bayard Swope

Barbeque Food Sales Increase By 30% In Pubs In The Summer

2013-05-30T22:20:00.001+01:00

Insights firm CGA Strategy has reported that revenue from barbeque foods – burgers, steaks and ribs – leap 30% in spring/summer compared to autumn/winter.

This equates to at least 6% more sales per week in summer versus the rest of the year, based on CGA’s performance tracker Trading Index.
Rural and suburban areas see a greater uplift for BBQ style items than their high street counterparts.

In fact, sales of burgers and steaks are higher in the autumn/winter on the high street, than they are in the summer.... more

What a Plonker!!

2013-05-28T11:16:00.000+01:00

Hotel executive found to be very busy on TripAdvisor: A senior executive at one of the world’s largest hotel groups has admitted breaching TripAdvisor’s rules by posting dozens of glowing reviews about the firm’s properties.

Peter Hook, who describes himself on Twitter as “director of propaganda” for Accor hotels in Asia and the Pacific, also published a number of critical reviews about the company’s rivals. The communications manager was caught out by the online reputation management firm Kwikchex following the introduction of TripAdvisor’s new Facebook app.

Unlike the TripAdvisor website, where reviewers are identified only by their username, the app displays a name, photograph and location, taken from each user’s Facebook account. The picture of the Accor executive, which sits alongside the review, is identical to the one found on his LinkedIn profile.

Story taken from Propel News

Beware of Dodgy Developers and Long Contracts

2013-04-12T10:28:00.001+01:00

A subscriber who has been with the Network for many many years also has his own website, which most licensees do and a practice I actively encourage.

I don't do design or development work, I'm really just a project manager and general dogsbody. I have nothing to gain by telling the following story and apart from the company who has been doing my own work for many years and a close personal friend, I don't normally recommend anyone in case it goes wrong.

I never normally get involved in these disputes, however this case is close to home and has actually got my blood boiling, because it just feels so wrong, therefore, I've suggested he approach a solicitor or at least CAB - although he signed the contract, I'm not sure what recourse he has, but I'm passing the information on in case you ever find yourself in a similar situation.

If you are thinking of getting a developer/designer at some point you will at least have an idea of a couple of future potential pitfalls if you're not careful.

Anyway, our subscriber has not been happy with these particular developers for some time and is now trying to cancel their service and go with another developer.

It seems that the company built his initial website for £1500 and then he was paying £175 pm for them to basically host and maintain his site, plus they sent one or two sporadic newsletters per year for him.

This is far too much and today, if you're paying more than £50 pm for a website you need to ask what you're getting for it and what measurable returns. There are plenty of low cost options and although limited, there are even free ones.

Facebook is ok for people who know you but it falls short in so many areas.

It's not that great if someone who doesn't know you is searching for something that you are offering. A quiz night on Wednesday maybe or, somewhere suitable for St Georges Day, Pubs showing football tonight, function rooms for hire in London etc. etc.

You, as a pub operator/licensee also have to be continually active which brings it's own problems because information the person might want drops down the page and becomes unseen, and, if you're not active, you may as well not be on there at all because it makes you look like you don't care or can't be bothered.

The big ones also for me are, Facebook own your content - and contacts, can kick you off facebook at any time for any transgression you may not be aware of, change strategy and functionality without notice which can render all of your hard work and customer engagement null and void.

So, for me Facebook, isn't the answer, quite yet, besides, I don't trust them either, but that's another story.

Our subscriber, is in a contract which binds him to the company with a 12 month notice period.

I've never heard of such a wrotten clause in 15 years of being involved in this business. If he hadn't paid for the initial website build, I could understand them wanting to make sure they received compensation for it but not only did he pay up front, he's been paying an extortionate monthly amount for almost 10 years.

Check your contract and if you're looking for a developer who tries to give you such a contract - walk away.

The domain name that he owns and he paid for will not be given back to him until his contract has ended and fully paid, regardless of how unfair it is.

Granted, after a lot of to and fro'ing, he's actually got the notice period down to 5 months now but unless he creates a completely new domain name, he's still being made to pay up.

I've seen the contract and 90% of it is full of legal jargon telling the client what the company will not do and about 10% of what they will do.

So, watch out for this stuff. I don't know everything but I do know when someones getting the shaft.

Hopefully, this will help some of my subscribers think twice.

How to Keep a Napkin From Sticking to a Drinking Glass!

2013-04-01T04:58:00.000+01:00

Slowly pour out salt onto the napkin in the area where your glass bottom will touch. (Be generous, but no need to go overboard).

Now set your glass on the napkin and the next time you pick it up, BOOM... No sticking!

See it in pictures:

Tip from: Mark Batangan - Texas

5 Gloriously Different Hot Cross Buns Recipes for Easter

2013-03-27T07:38:00.002+00:00

Below are 5 very different ways to make hot cross buns for Easter.

First a short video to get you in the mood.

Whole Wheat Hot Cross Buns:

Courtesy Melissa from Bless this Mess
Found this one when looking for a healthy options if there is such a thing for these. Really liked her website too.

Ingredients: Serves 24
1 cup raisins, dried cherries, or currants, softened in warm water or orange juice
2/3 cup lukewarm water
1/3 cup orange juice
2 large eggs
1/2 cup butter, softened
1/3 cup brown sugar
1/4 cup nonfat dry milk
1 1/2 tsp. salt
2 tsp. vanilla
1/4 tsp ground nutmeg
1/2 tsp. cinnamon
2 tsp. baking powder
2 1/4 tsp. yeast
2 1/4 cups whole wheat flout
2 1/2 cups all-purpose flour

For the icing:
1 1/2 cups powdered sugar
1 tsp. vanilla
pinch of salt
4 to 5 tsp. milk or cream

Directions:

Traditional spiced, sticky glazed fruit buns with pastry crosses:

Courtesy BBC

Served as a classic Easter treat, the buns can also be enjoyed at any time of year. This one is chosen because it has been shared over 600 times and it claime to be a traditional recipe.

Ingredients: Serves 12

For the buns

625g/1.3lb strong white flour, plus extra for dusting
1 tsp salt
2 tsp ground mixed spice
45g/ 1.5 oz unsalted butter, cut into cubes, plus extra for greasing
85g/3oz sugar
1 lemon, zest only
1½ tsp fast-action yeast
1 free-range egg
275ml/10fl oz tepid milk
125g/4oz mixed dried fruit

For the topping

2 tbsp plain flour
vegetable oil, for greasing
1 tbsp golden syrup, gently heated, for glazing

Directions:

Chocolate Chip Hot Cross Buns:

Courtesy allrecipes.co.uk

A popular twist on the traditional Hot Cross Bun.

Ingredients Serves: 12

    1 (7g sachet) fast action bread yeast
    180ml warm milk
    500g plain flour
    80g butter or Stork margarine
    pinch of salt
    60g caster sugar
    2 teaspoons mixed spice
    1 teaspoon cinnamon
    4 tablespoons candied mixed peel
    1 egg, beaten
    1(100g bar) dark chocolate, broken up
    extra flour for dusting
    For the crosses:
    75g plain flour
    75ml water
    few drops of almond extract
    For the sugar glaze:
    80g caster sugar
    3 tablespoons water

Directions:

Cranberry white chocolate orange hot cross buns:

Courtesy Emma

Emma posted this on her blog just 3 days ago and she received a lot of good feedback. makes it into the top five because it's different.

Ingredients: Serves 8

2 cups plain flour
1 tspn mixed spice
1 tspn orange zest (optional)
1/4 cup raw caster sugar
1 tspn dried yeast
120mls milk
40g unsalted butter, softened at room temperature
1 large egg (59g weight), whisked lightly
1/2 cup white chocolate chips
1/2 cup dried cranberries

Glaze:
60mls water
1/2 tspn orange zest (finely grated)
2 x 15ml tblspns raw caster sugar
1/2 tspn vanilla bean paste

Crosses:
Scant 1/4 cup icing sugar
Sprinkling finely grated orange zest
1 tspn milk

Directions:

Apple and Cinnamon hot cross buns

Courtesy gourmettraveller.com

This mix of candied apple and dried apple combined with a sticky cinnamon glaze provides a new twist on an old favourite. These buns are equally good served warm on the day of baking, or several days later, toasted, with lashings of butter.

Ingredients: Serves 20

325 gm raw caster sugar
1           lemon
1½        Granny Smith apples, unpeeled, cored, diced
1           cinnamon quill
750 gm (5 cups) plain flour
150 gm sultanas or golden raisins
50 gm    dried apple, diced
30 gm    candied orange, diced
14 gm    (2 sachets) dried yeast
3½ tsp   ground cinnamon
½ tsp     allspice
380 ml   milk
100 gm butter, coarsely chopped
1           egg
Finely grated rind of 1 orange and 1 lemon

Directions:

5 Fabulous Meat Recipes for Easter:

2013-03-26T07:34:00.003+00:00

Easter Lamb courtesy Jamie

I didn’t include any of his stuff for St Patrick’s Day so I couldn’t miss out my favourite chef and great cockney character again. Didn’t get into reviews and social media voting but, if Jamie said it’s good, that’s enough for me.

Ingredients:

1 quality leg of lamb, about 2kg
sea salt
freshly ground black pepper
1 large bunch fresh mint, leaves picked
1 clove garlic, peeled
125 ml olive oil
250 ml organic chicken stock
600 g new potatoes, sliced thickly
100 g baby fennel, trimmed and cut in half lengthways
225 g baby carrots, tops trimmed
100 g baby leeks, trimmed
200 g courgettes, sliced lengthways
250 g fine or yellow beans, trimmed
150 g asparagus, trimmed to 6cm lengths

Directions

Print the Recipe

Garlic Prime Rib Courtesy Mike

So easy, I could do this one. It received over 1,100 likes on Facebook, was pinned over 3,000 times on Pinterest, it had to be included in my top 5.
"Quick and easy marinade and so tasty, I was trusted with this recipe but I can't keep it to myself!" — Chef Mike

Ingredients:

10lb Prime Rib Roast
10 cloves of garlic, minced
2 Tablespoons of Olive Oil
2 Teaspoons of Salt
2 teaspoons of ground black pepper
2 Teaspoons of dried Thyme or 2 Tablespoons of fresh

Directions and Video

Print the Recipe

Lamb Hotpot Courtesy Nigel

Included this recipe simply because it’s so bloody cold in the UK right now and doesn’t seem to be getting much warmer for Easter.
Straight from the BBCs website courtesy of Glenfiddich Award winner Nigel Slater.

Ingredients:

4 thick lamb neck chops
Plain flour, for dredging
good glug fruity olive oil
3 onions, peeled and cut into wedges
2-3 large parsnips, peeled and cut into sixths
6 large, juicy garlic cloves, peeled, cut in half
Salt and freshly ground black pepper
6-8 fresh rosemary sprigs
6-8 small potatoes cut in half

Directions

Print the Recipe

Shepherds Pie Courtesy Delia

I decided to add this recipe because leeks are still in season so should be a little cheaper than normal, I need to include a pie, Delia Smith is a traditional English cook and bestselling author and obviously, lamb is the traditional meat of Easter. Voila, Shepherds Pie.

Ingredients:

1lb (450g (minced lamb
1 tablspoon olive oil
2 medium onions, peeled and chopped
3 oz (75g) carrot, peeled and chopped very small
3 oz (75g) Swede, peeled and chopped very small
½ level teaspoon ground cinnamon
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 level tablespoon plain flour
10fl oz (275ml) fresh lamb stock
1 level tablespoon tomato puree
Salt and freshly milled black pepper

For the topping:

2 oz (50g) mature cheddar, coarsely grated
2 medium leeks, cleaned and cut into ½ inch (1cm) slices
1lb (900g) Desiree or king Edward potatoes
2 ox (50g) butter
Salt and freshly milled black pepper

Directions

Print the Recipe

Tangerine-Glazed Easter Ham with Baby Carrots courtesy Tyler

Ok, ham isn't the traditional Easter dinner but I had to include this recipe because it received 161 reviews and was rated 5 star as an Easter dish on the food network. American? So what, it looks great – and I’m a veggie.

Ingredients:

1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil
1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juice
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeled

Directions

Print the Recipe

The Spirit of Ireland - 5 Great Sporting Heroes for St Patrick's Day

2013-03-16T01:34:00.003+00:00

George Best

George Best, once compared to the great Pele is perhaps the greatest soccer player in British history.
As a young teenager George’s exceptional talent came to the notice of Glentoran – the local football team in East Belfast. But concerned about his small frame they passed him by. Bob Bishop, the Manchester United Scout in Belfast, did not. On seeing George play he knew he had discovered something special and immediately sent a telegram to Manchester United’s manager Matt Busby. The telegram simply read:

“I think I’ve found you a genius”

George was subsequently given a trial and signed up by chief scout Joe Armstrong in 1961.

Mary Peters

Won the gold medal for Britain in the 1972 Olympics in the penthatlon with an incredible performance and 4801 points was a world record number of points at the time.

In the summer of 2000, Mary, one of British sport’s greatest ambassadors, was made a Dame in the Queen’s Birthday Honours. For a woman renowned for her warmth and sincerity, never mind her brilliant athletics ability, here was a fitting tribute to a career where she has bridged the age gap of so many.

Peters received this honour in recognition for her work for athletics and the community in Northern Ireland. She was seen as a woman who brought together the sectarian divide in Ireland in 1972 when she achieved her greatest moment on the track when she won the Olympic Pentathlon gold medal in Munich, becoming a heroine to so many.

Fred Daly

Was born on 11 October 1911 in Portrush, Co Antrim and learnt to play golf from an early age on the famous links.

He became the first Irish player to ever win a major when he won the British Open in 1947 by a single stroke. (It was to be 60 years before another, Padraig Harrington, repeated the feat.)

In 1948 as defending champion he finished second behind Henry Cotton, tied for second in 1950, was fourth in 1951 and third in 1953.

He was a member of the Ryder Cup team in 1947, 1949, 1951 and 1953, then competed for by the USA and a team from Great Britain and Northern Ireland. In 1953 Daly won both of his singles, including one by 9 and 7, one of the highest winning margins ever.

He was three times British Matchplay Champion, and in the twentieth century one of only two men to win it and the Open in the same year. In all he won 21 professional titles

The great American golfer Sam Snead said of him that he was 'one of the finest long iron players in the game, he could knock your hat off with a one iron at 220 yards.'

Brian O'Driscoll

O’Driscoll is arguably the greatest rugby player ever to have emerged from the northern hemisphere. Blessed with every technical attribute needed to play the game in addition to incredible mental strength and courage, he is widely regarded as one of the world's best ever centres.

O’Driscoll has broken many records for his national team. He holds the record as the all-time try top scorer in the 6 Nations, having scored twenty five tries in the tournaments. He has also won the 6 Nations Player of the Year three times, while he was the top try scorer in the 2009 6 Nations.

The list for his try achievements is endless including the European Cup try top scorer in 2009. he is the current top try scorer for Ireland. To add to this, no other player has captained Ireland more than O’Driscoll.

Rumour has it that he may retire after this weekends(16th March 2013) 6 Nations match in Rome against Italy. Whether he does or not, it's sure to be his last 6 Nations encounter.

The Spirit of Ireland - 5 Great Irish Legends for St Patrick's Day

2013-03-15T08:04:00.002+00:00

St Patrick

During his years in slavery he converted to Christianity and once freed he did spend the rest of his life teaching the Irish about the Christian religion, but he was soon forgotten after his death. It wasn’t until many years later that monks began telling the tale of St. Patrick forcing all the snakes out of Ireland. Something he never could have done as there never were any snakes in Ireland.

The Blarney Stone

It is claimed that the synonymy of "blarney" with "empty flattery" or "beguiling talk" derives from one of two sources. One story involves the goddess Clíodhna and Cormac Laidir MacCarthy (see "Origins" above). Another suggests that Queen Elizabeth I, while requesting an oath of loyalty to retain occupancy of land, received responses from Cormac Teige McCarthy, the Lord of Blarney, which amounted to subtle diplomacy, and promised loyalty to the Queen without "giving in." Elizabeth proclaimed that McCarthy was giving her "(a lot of) blarney," thus apparently giving rise to the legend.

The Shamrock

...St. Patrick reflected a moment and then, stooping down, he plucked a leaf from the shamrock and held it before them, bidding them to behold the living example of the "Three-in-One." St. Patrick used the shamrock to explain the concept of the Holy Trinity of the Father, the Son, and the Holy Spirit. The simple beauty of this explanation convinced these skeptics, and from that day the shamrock has been revered throughout Ireland.

A four-leaf clover has always been considered a symbol of good luck in Irish culture. According to legend, the leaves of a four-leaf clover represent hope, faith, and love, and God added another leaf for luck.

Leprechaun

The Leprechaun is a well-known mischief-making figure. Traditionally, he is small in size, standing no more than around three feet high. His manner of dress changes a bit, but more often than not, he is dressed in a little, red jacket with red breeches, buckled at the knees, grey or black stockings and a hat perched above a little, old, wrinkled face. And we all thought Leprechauns wore green... Somewhere along the way, over the course of history, the figure of the Leprechaun was considered to be wearing green garb instead, which is more often associated with Ireland and St. Patrick's Day. Why this happened is unclear.

Read More:

Fairies

While fairies from all over the world have their place in the books of myths and legends, there are none quite as popular as the fairies of Ireland. Irish fairies are mischievous, kind, helpful, a little arrogant, and can be beastly if you get on their wrong side.

A favorite Irish fairy is the Sidhe ("Shee") which has been found in stories all along the British Isles. These are believed to be angels or even humans who fell to earth before humans resided on the land and water. They live well beneath the waves or in the average garden.

They are very small and primarily dress in green tunics. The Irish look for them at Midsummer Eve, or any night of the full moon if you can find a river rock with a hole worn through the center by natural erosion. Cutting a hole in the middle of a stone won't work because the magic is found in the natural hole worn away by water.

The Spirit of Ireland - 5 Great Jokes for St Patrick's Day

2013-03-14T13:48:00.000+00:00

Mad Dog O'Toole

'O'Toole and his wife are in bed one night and they hear the neighbour's dog is barking its head off in the garden. Somewhat disturbed by the noise, O'Toole explodes, 'Botheration and that!' and storms off downstairs.

He comes back upstairs five minutes later and his wife asks, 'What did you do, O'Toole?'

O'Toole replies with a wide grin, 'I've put the dog in our garden so I did, now let's see how they like it.'

The Crossing

Gallagher is in Boston and he is waiting patiently, also, he is watching the traffic cop on a busy street crossing.

The cop stops the flow of traffic and shouts, 'Okay pedestrians'. Then he allows the traffic to pass. He did this several times, and Gallagher is still standing on the sidewalk.

After the cop has shouted 'Pedestrians' for the tenth time, Gallagher approaches him and says, 'Is it not about time ye let the Catholics across?'

The Question

'Why do you Irish always answer a question with a question?' asked President Franklin D. Roosevelt.
'Do we now?' came New York Mayor Al Smith's reply.

Dead Donkey

Finnegan sells Michael a donkey, some weeks later they met in a pub in Killarney and Michael says, 'Hey, Finnegan, that donkey you sold me went and died.'

Finnegan just sips his Guinness slowly and retorts, 'Bejabbers, Michael, it never done that on me.'

Bank Robbery

O'Gara was arrested and sent for trial for armed bank robbery.
After due deliberation, the jury foreman stood up and announced, 'Not guilty.'
'That's grand,' shouted O'Gara, 'Does that mean I get to keep the money?'

All credit for these jokes go to this page.

The Spirit of Ireland - 5 Great Food Recipes for St Patrick's Day

2013-03-13T08:13:00.000+00:00

Corned Beef and Cabbage courtesy Tyler

Tyler treats brisket to a flavor-packed brine before slow-cooking it for hours in a Dutch oven to ensure tender results. Hearty root vegetables, cabbage and herbed butter fill up the rest of a plate worth the wait.

Ingredients

For the brine:

1 cup kosher salt

1 cup brown sugar

1 1/2 tablespoons whole coriander

1 1/2 tablespoons whole mustard seeds

1 1/2 tablespoons whole black peppercorns

1 1/2 tablespoons whole allspice

4 sprigs fresh marjoram

4 sprigs fresh thyme leaves

2 bay leaves

1 (2 1/2 to 3 pound) brisket

3 tablespoons extra-virgin olive oil

1 onion, halved

6 carrots, coarsely chopped

1 head celery including leaves, coarsely chopped

1 head garlic, halved

3 sprigs fresh marjoram

2 bay leaves

1 small cabbage cut into 6 to 8 wedges

Herbed Root Vegetables, recipe follows

Directions

Colcannon potatoes courtesy Delia

Another supremely good version of mashed potato, this is based on the Irish recipe for Colcannon potatoes, which was originally served in a fluffy pile with a sort of well in the centre that was filled with melted butter. The idea was to dip each forkful into the melted butter before eating it! Perhaps our health consciousness and waist-watching would prohibit this today, but even without the melted butter it's extremely good.

1½ lb (700 g) Desirée or King Edward potatoes, peeled and cut into chunks

8 oz (225 g) firm green cabbage, very finely sliced or shredded

12 spring onions, trimmed and very finely sliced including the green parts

3 fl oz (75 ml) single cream or 5 tablespoons top of the milk

3 oz (75 g) butter

a little nutmeg

salt and freshly milled black pepper

Directions

Irish Stew courtesy Jamie

1-1½ kg neck or shoulder of lamb
Bouquet of parsley, thyme and bayleaf (tied together with twine)
3 large onions, finely chopped
Salt and freshly ground black pepper
3-4 carrots, chopped into bite-sized pieces
1 small turnip, chopped into bite-sized pieces
Some small new potatoes, peeled and quartered, or large potatoes, peeled and chopped
75-100g cabbage, shredded
Finely chopped parsley and dash of Worcester Sauce

Directions

Guinness and Onion Soup with Irish Cheddar Crouton courtesy Michael

2 tablespoons extra-virgin olive oil
5 cloves minced garlic
8 cups thinly sliced onions
Gray salt
1 tablespoon fresh thyme leaves, chopped
1/4 cup sherry vinegar
1 1/2 cups dark beer (recommended: Guinness)
6 cups beef stock
6 slices country bread cut 1/2-inch thick, toasted
1/2 pound Irish Cheddar, sliced thin

Directions

Smoked Salmon on Irish Soda Bread with Chive Butter courtesy Dan and Steve

1 loaf Irish Soda Bread, follow link for Soda Bread recipe
1 stick butter, softened
1 tablespoon chopped chives
8 ounces smoked salmon, sliced
Fresh dill, for garnish

Directions

The Spirit of Ireland - 5 Great Cocktails for St Patrick's Day

2013-03-12T08:10:00.000+00:00

Double Chocolate-Chip Irish Cream Liqueur

1½ cups chocolate chips (sweeter the better)

2 cups Irish whiskey (Jamesons or Bushmills)

3 tablespoons cocoa powder

1 cup sweetened condensed milk

1 cup chocolate condensed milk

2 eggs

Chop chocolate chips into small pieces using a blender.

Put about half the chopped up chocolate chips to one side.

Now add whiskey and cocoa to remaining half of chocolate chips and blend in the blender until thoroughly mixed.

Add both condensed and chocolate milks and blend at low speed for 1 minute.

Add the eggs and pulse stir for 1 minute (use the lowest speed on blender and turn on-off about eight times)

Add reserved chocolate chips so they float in liquid.

Note:White chocolate may be substituted for or combined with dark chocolate. Serve in a cocktail glass and enjoy your homemade cream liqueur.

Irish Jack Rose Cocktail

One ounce Michael Collins Blended Irish Whiskey
Half ounce Calvados
Half ounce Fresh lime juice
Half ounce Grenadine

Garnish: Lime wedge

Glass: Cocktail

Add all the ingredients to a shaker and fill with ice. Shake, and strain into a chilled cocktail glass. Garnish with a lime wedge.

Irish Coffee

1 cup freshly brewed hot coffee

1 tablespoon brown sugar
1 jigger Irish whiskey (1 1/2 ounces or 3 tablespoons)
Heavy cream, slightly whipped

Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

Irish Blonde

2 oz Michael Collins Blended Irish Whiskey
0.75 oz Orange Curaçao
0.25 oz La Ina Fino Sherry
1 dash Regans’ Orange Bitters

Garnish: Flamed orange peel

Glass: Martini

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a chilled Martini glass. Garnish with a flamed orange peel.

Irish Buck

One and half ounces whiskey

Quarter ounce Fresh Lime Juice

two ounces Ginger Ale

Lime wheel to garnish

Place the whiskey and the lime juice in a Collins cocktail glass filled with ice. Top the mixture with the ginger ale and then garnish with a lime wheel. Serve immediately.

Do your potential customers really know what they want?

2013-01-22T16:44:00.000+00:00

Steve Jobs famously said "a lot of people don't know what they want until you show it to them."

One of my favourite quotes of all time and so true - some of the time.

In the hospitality trade, it can be very true more often than not - a lot of potential customers really don't know what they want, especially those looking to book a venue or function room.

I'm not saying ignore what they are asking for but try to give them an alternative if you can't exactly match their criteria. If you can also be flexible to get close to what they asked for, that helps too.

Check the wording of booking requests before dismissing them out of hand. Can you persuade them to book your venue even though the request might seem unsuitable at first glance?

Self-Catering Booking Requests

Do you press the No or delete button as soon as you see the words self-catering?

Many of these potential customers can easily be persuaded and turned around to allow you to do the catering if, you at least ask and/or give the customer a reason why they should let you do it.

Below are two booking requests that came direct into me today. However, before applying the filters and forwarding them onto you guys. I wrote back to the customers first.

Sue who wants a venue for a 30th birthday, November in East Sheen or Richmond area asked for self catering. I wrote back:

Unfortunately I cannot find a pub or bar on the Network in that area that will allow self-catering. Insurance issues for most of them. Would you consider allowing the venue to cater the food?

She replied:

If I could have a quote as to the price and sort of catering they have on offer. It all depends of the overall cost.

Not a lost cause.

For those in the West End who received the booking request from Joy today 50-100 people 16th Feb. That was initially a self-catering request until I asked her if she would consider the venue catering for her. She said yes, not a problem.

These two requests came direct to me and I sent them out, however, most requests come direct to you from the customer.

If you can do the booking, reply and say you can accommodate however, unfortunately, due to whatever reason….. “we are unable to permit self-catering, would you consider allowing us to look after the catering for you. Buffet is always a good choice if you're on a budget or we can .....

You get the picture. I promise you it works 80% of the time.

Being Flexible

If they ask for a DJ - they may just want music. If you can't supply the DJ, tell them you have an iPod station and that they can use their own playlist.

If they ask for a dance floor, it could be that they just want a bit of space to dance - maybe you can move some chairs.

If they ask for 2am license possibly tell them that they can have their own room until 11:30 and there's a club nearby which they can use until 4am etc.

If it's an 18th or 21st - possibly you could offer security at an additional cost.

Whenever you get a booking request, don’t take it at face value, offer an alternative, be flexible but always answer the customer.

Are you following up if they don't reply?

In your CMS go to Enquiry Reports and under Status click on Replied. You can reply again from there. To see your original reply click on the icon under View request.

I am in the process of producing one-minute videos to show you how to do this.

If you’re a manager, treat the venue as your own pub, the habits you get into today will come in useful later if you get your own venue.

It's also a good indication of your own selling skills because, whether you agree or not, you are in sales and you're right on the front line.

PS Don't forget to add your Burns Night, Australia Day and Valentines Day information to the One-Off Event and Theme Night sections.

Upload an image to the home page or send it to me and again, I'll do it for you.

If you are a licensee and want to increase booking requests, join the Network on a free trial, if you don't get booking requests, you don't pay. Contact me on 0121 288 5486 or via email here.

To view some of the booking requests coming into the Network visit live Venue Hire page.

Vouchers and Discounting

2013-01-05T10:20:00.001+00:00

Like get rich quick schemes I am always wary of things offering licensees results. Especially if they are free or will cost money on the back-end such as commissions and loss of GP.

Here is one of my biggest issues:

Vouchers or other forms of discounting:

Most of you will know that in 2009 I moved to Sierra Cortina, Spain to work from there, it’s less expensive, meaning I can keep prices down and have a life beyond a cyber existence.

In April 2010 Linda and I found an old greasy spoon in the back-streets of Benidorm which was turning over less than 40 Euros a day and was probably the filthiest bar you’ve ever seen (I’ll post a video of it later).

After purchasing the lease, we completely refurbished the place, knocking all inside walls down, re-wired, added a new kitchen, toilets etc. turning it into a chic Bar & Bistro. (first mistake, arguably, we spent too much on refurbishment – but that’s another story). We opened in the July and named it Amigos Bar & Bistro after our favourite sitcom Friends. It’s been rated the number 1 restaurant out of almost 5,000 restaurants listed based on Trip Advisor reviews in the Valencia Region for the past 18 months. (As of 05/01/13 there are 430 reviews)

However, it didn’t come without some mistakes. The second mistake we made was discounting.

In the beginning, things were really bad and I thought I had made a big mistake. Against my better judgement we began an advertising campaign on the local radio for people to come in and try our special Amigos sandwiches’ and baguettes completely free. (we hadn’t moved into restaurant food at this point).

There was only one waiter plus Linda and I. Costs were low and we felt that we could afford a few giveaways to get us on the map and build a new, solid customer base. Nobody ever came down this street, it had a terrible reputation for British and Spanish crap food and we were on a mission to change that perception.

I swear, we gave dozens of sandwiches’ and baguettes away to people from all over bloody Spain who came out of their hiding places and travelled miles just for free food.

Not one person, that I can remember, ever came back and paid fair price. Although we didn’t lose that much money, it hurt emotionally as much as anything else – we hadn’t been toughened up yet.

After a couple of months I stopped the campaign – lesson learned - but began giving 10% off to our regulars. I soon began feeling bitter and twisted that I was giving away my GP to people who were coming into our bar because of the quality and service we were giving. They weren’t coming in because we were cheap so why was I cutting my salary? I stopped that too. I explained why and most regulars understood and keep coming back.

A licensee friend of mine from London who uses a “popular” 50% discount card found himself hating customers who came in brandishing it. He never ever saw them at times when the card wasn’t valid and the card lured some of his existing “full” paying customers into visiting at off-peak times. Incredibly I think he still offers it because he feels he has to keep up with his competitors.

Over the past year or so we have handed the everyday running of the bar to a Bulgarian family whilst we concentrate on the Network, but they have maintained standards, kept our number 1 position on Trip Advisor and do not discount at all. So much so that even when I go in there, they make me pay full price - and I’m not kidding.

To push the voucher and discounting point further, read this article from Eat Out magazine.

I’m not sure there are any valid reasons for discounting but please give more your views.

A FEW USEFUL LINKS:

http://www.popall.co.uk/

Very important licensee solicitors website

http://www.buyingapub.com/

Lots of useful information.

http://www.charlicharger.co.uk/

I think this is a very useful tool. Might be worth the investment.

http://www.linkedin.com/

A very useful resource of up to date business information, potential employees, suppliers and suitable groups to garner information and industry contacts.

http://publicansam.blogspot.com

I really like this guy. 30+ years experience in the UK pub trade, from pot boy to publican, drayman's mate to area manager… but always learning something new each day.