We were contacted by a reader who was having a terrible time with slugs taking up residence in his cellar. He wanted our advice on the best and safest method or eradicating the nuisance. We were only too happy to oblige and we thought it might be useful information for our wider audience, so here…
The modern pub is not just a place to go and have a pint or two after work as it used to be, times have changed. Over the years the pub trade has come to understand that offering good food with the perfect drink not only brings in new trade from families, or work colleagues out during lunch breaks…
Did you know that under the Food Safety Act (1990) you can be prosecuted and fined if inspectors think that your customers could be at risk of infection from dirty beer lines, cellar and bar equipment? The pertinent term to think about here is “at risk”, which means that no evidence of…
It will be on everyone’s To-Do list, usually at the very bottom on the “Really must get around to this someday” section, but the Ice Machine, Ice Buckets, Scoops and tongs are things that should be kept very clean. There can be certain things lurking in your Ice Trays that you…
Read the CellarCraft essential guide to beerline cleaning – everything you and your staff need to know – with a handy crib sheet that you can keep in your…
We have stated in some of our other articles that the temperature of your cellar is very important to the success of your beer dispense, basically what you get out of the tap in the bar is dependent on what you put into the cellar, and the cooling system is a major player in drinks dispense…
The pub food sector is set to increase and a report last year in the Publicans Morning Advertiser showed that the main factor attributed to the growth in the pub industry outside of London was food sales. Food can be a highly profitable venture for the small pub if you get it right. Not only can it…
In the 2016 Cask Marque’s Beer Quality Report it was revealed that a whopping 95% of clientele will vote with their feet, never to return, if the quality of the serve to be less than perfect. That can have a catastrophic effect on turnover. The double whammy here is that you know it’s…
1. Get the Quantity Right, 2. Keep it Right, 3. Store it Right, 4. Peg and Vent it Right, 5. Condition it Right, 6. Time the Tapping Right, 7. Make Sure it’s Right, 8. Sell it Right, 9. Get the Angle Right, 10. Clean it…
