Athletic Brewing Co.’s Post

Did you know 40% of total annual beer sales are sold from May - August? With tonnes of major sporting events this year, we know how crucial it is to get your drinks to the right place at the right time. ⚽️🏴󠁧󠁢󠁥󠁮󠁧󠁿 And with England winning the group stage last night it looks like we're set for a busy summer! So with summer finally here, pubs and venues need reliable drink deliveries from their favourite brands. Which is where we come in! At Tap'in, we're here to ensure your beverages are delivered smoothly and efficiently, so you can focus on what you do best – crafting amazing drinks. 🚚 Our team of drivers are not only experts in logistics but also have years of experience navigating the bustling streets of London. Their local knowledge is unmatched, ensuring your deliveries are on time. Navigating London's busy roads can be a challenge, but our street-smart drivers know the best routes and can handle even the trickiest delivery locations with ease. We take the headache out of logistics, providing a seamless delivery experience for you from start to finish. So if you're ready for reliable deliveries, let's make this summer your best yet! Get in touch with Tap'in and let us handle your deliveries, so you can keep creating incredible drinks. 🌞🍻 sales@tapin3pl.co.uk

Oklahoma legislature alcohol billa for the new session worth watching: first SB809 by Coleman and McEntire. The bill would amend the earlier cocktails-to-go legislation by letting a customer carry the sealed container to their car, as opposed to a restaurant/bar employee taking it to the car. Covers drive-thru as well. Here's the relevant language. 6. In the case of a customer purchasing a cocktail, mixed drink, or single-serve wine from inside the licensed premises as part of a carry out or to-go sale, a customer may carry the sealed container from the licensed premises; and 7. In the case of a customer purchasing a cocktail, mixed drink, or single-serve wine from a drive-through sale, the licensed premises shall inform the customer that the sealed container shall be stored out of reach of the driver’s compartment. #hospitality #restaurantoperations

Would you leave? If a bar installed “surge pricing” in their drinks, whereby during peak time periods the price of a beer increased $0.25, would you leave? While Surge Pricing was a topic we covered in depth in our “Power of Pricing” webinar, the difficult consumer issue here is that typically pub patrons are not made aware of the price of a beer until after their check arrives. Depending on the quantity of beers consumed, this may not be an issue until… Until consumers realize what happened and choose to do business elsewhere in the future! So your surge pricing may not cause customers to leave, but they very well may not return (and certainly will not advocate!) #pricestrategy #pricingstrategy #sales #marketing #salesstrategy #marketingstrategy https://lnkd.in/g4t4F-hq

Help us to keep much loved pubs, bars and venues as the heartbeat of High Streets and communities! As we celebrate the official start of the EUROs tournament (despite last nights result….!), which will bring a very welcome boost to our industry, we mustn’t lose sight of the continued pressures the hospitality industry, and Great British Pub, faces. Our sector is among the highest taxed sectors in the economy and Pubs pay up to four times more in business rates – the current 75% relief in England is a short-term lifeline and without an urgent and radical reform to business rates, many more pubs will be at risk of closure. With the support of the British Beer & Pub Association, Stonegate Group have joined forces with over 80 industry leaders in a request to leading political parties for fair recognition of the value our industry adds to the economy and the support we desperately need to continue to do what we do best - invest in our fantastic pubs, bars and venues, invest in our teams, Publicans and Operators, improve and innovate to meet changing consumer taste and demands, and provide the community hubs that are the crucial and often invisible glue that bring people together. We ask that you share this open letter, signed by over 80 leading pub and brewing companies, with your local Member of Parliament and contribute to our collective voice, asking for the recognition and support that will ensure our sector thrives in years to come. https://lnkd.in/eCP9FZiE

🍽️ Planning an unforgettable event with an unlimited buffet and liquor package at our restaurant? Watch this reel to know about the thing that you have to keep in mind for the same. (Finx) (Accounts) (liquorpacket) (Sales) (Timelimit)

That British pub pint after work becomes an airline ticket, at least when it comes down to pricing. Not sure how many beer drinkers in U.K. pay attention to variable pricing of airline tickets based on complex play of plane seat occupancy, plane capacity, time of flight, etc. etc. aka yield optimization management. Yet, it may be useful when exchanging pounds for brews. Stonegate Group, the UK's biggest pub chain, says 800 of its 4,000 pubs will introduce "dynamic pricing" during evenings and weekends. This will give a new meaning to the pub crawls! You know those consumers who drive around burning fuel and looking for that best deal on petrol? Walking around the neighbourhood pubs looking for the same kind of savings on brew will actually create a incredible health benefit! Just think of all the exercise that the beer drinkers in U.K. will possibly get from the new "dynamic price searching" activity. Time for a new NHS marketing campaign encouraging drinking to encourage active walking? #health #pricing #optimization #yield #management

Greene King Is Giving Away 100,000 Free Pints… But Only If It Rains Photo credit - Image: Greene King Brits across the nation can grab a free pint at their local Greene King pub as soon as the first drop of rain falls in Manchester from 25th March. As a weather-obsessed nation, research by Greene King to mark the first day of spring revealed that despite over eight in ten Brits (81%) believing rain is quintessentially British, almost three quarters (74%) claim that it puts them off going out and socialising. Those least likely to go out are Gen Z, with 85% citing they’re less likely to go out if it’s wet. To encourage the nation to step outdoors and into the showers and to mark March 2023 being the wettest March on record for 40 years, this year, leading pub company and brewer Greene King is celebrating the rain with its biggest ever free beer giveaway. According to research, Manchester has been crowned the UK’s wettest city, with over 1 in 5 of the nation claiming it’s the place that rains the most in the entire country. So, to launch Greene King’s free pint offer, a nine-foot-tall pint glass shaped rain drop detector will be situated at Great Northern Warehouse in Manchester city centre from Monday 25th March. Once Manchester experiences it first drop of rain onto the pint glass, the detector will light up and the free pints deal will be activated in Greene King pubs up and down the country, so Brits can head to their local participating pub to shield from the rain and quench their thirst. With the nation’s go to topics of conversation over a tipple being sport (56%) and the weather (49%) to chat about down the pub, Greene King has enlisted Former England footballer and avid pub lover, Peter Crouch to launch its free pint offer. He said: “Having experienced playing football at the highest level for England, I know how much the nation loves their sport and hates the weather, so it’s no surprise to see that’s what people chat about at the pub most. “I’ve also had my fair share of playing in wet conditions and seen first-hand how it can impact sport, and with my height, when it rains, I feel it before most people do. “There’s no better place to go on a rainy day than a cosy pub to enjoy a well-earned drink, I’ll be on tenterhooks looking out for the rain on Monday, with 100,000 free pints up for grabs, there’s only one place I’ll be heading when the rain drops start to fall.” Despite the Great British weather being stereotypically wet and miserable, over four in ten (44%) Brits admit they still don’t like the rain and over three quarters of the UK (75%) reveal weather as the most typically ‘British’ topic of conversation. Clair Preston-Beer, Managing Director for Greene King Pubs, said: “Since March 2023 was the wettest March on record, we decided to mark the beginning of spring by offering the nation 100,000 free pints in our Greene King pubs nationwide to celebrate rather than commiserate the first drops of rain, because let’s fa…

There's been some good thoughts on here recently about the old VFM question, particularly in pubs. I particularly enjoyed reading the Karen Bosher one, as insightful and perceptive as you'd expect. There is no doubt that right now our industry is experiencing a "both ends squeeze" the like of which we haven't seen for many a year. At one end of the equation our costs are rising inexorably with no end in sight, at the other our customers spending power is being squashed the hardest since probably the early 1980's. Where to go and what to do under these unprecedented circumstances will be taking up plenty of discussion time in boardrooms across the land, there is probably much disagreement too. I don't envy the decision makers mulling over the best course of action, the solutions aren't obvious and getting this one wrong could be very costly. It is unsurprising that the value operators are seeing turnovers rise. The challenge for them as always, is whether those increases in footfall translate to more bottom line profit. Not everyone sticks their change in the fruit machine after all. At the other end of the spectrum, the difficulty is of course that providing quality products in a premium environment becomes for the operator evermore prohibitively expensive. The non-Spoons pub companies are left to consider either compromising on the quality, shoving the prices ever higher or trimming the GP expectations. I don't have the answers, I'm a mere publican, but I certainly "get" the trickiness of the call companies are having to make. My opinion for what it's worth is that by and large, you're always best off having a clear strategy and sticking to it. If for example you opt for a premium offer at a premium price, totally commit to it. Don't cut wages to the extent that customers don't get great service, don't start doing frozen fish because it's cheaper (Youngs do neither of those things). Obviously you must buy wisely, look at the procurement and win when you can, but don't fudge the offer. Quick story: We went to the Magdellen Arms in Oxford for Sunday roast yesterday. Me, Sarah & our two "at-uni" kids (one a rugby boy with a mountainous appetite). Bill well over £200 for food & drinks, but superb value. Unhurried table service, superb raw ingredients brilliantly prepared and cooked, a memorable experience. Could they have "managed" with two less waiters? Probably, and could they have squeezed an extra 1% GP with a smaller portion? For sure. But they didn't, they set out to provide a premium experience and they did it properly. I've no idea who owns it, but whoever it was deserves huge credit. That's how you nail it, decide what you're going to do, make a plan, stick to it. Value for money and cheap aren't always the same thing.

So how do we do it? Every brewer in Wales will understand the importance of being Welsh, and the importance of the Welsh sell here in Wales. Last week Food and Drink Wales produced a highly-rated piece of research showing the importance of sourcing Welsh produce to the food, drink, and tourism sector here in Wales. It made for fascinating reading, and here are some of the headlines: 25% of all outlets offer No Welsh Drinks. 8 out of 10 guests think that it's important that the venue has Welsh produce. 77% of Welsh Guests say it is important to have a good range of Welsh Drinks. Is that not enough to make everyone involved in Welsh brewing and hospitality sit up and pay attention? Why are the national Pubco tenants not allowed to be a part of that? Why are the National brewers keeping the small Welsh Brewers out of pubs, here is the real stinger, why is the Welsh Government not stepping in to protect the hospitality sector, and making the Welsh Hospitality sector a level playing field? All we need is the reintroduction of the beer orders, freedom for every tenant to buy Guest ale from a local brewer, and the opportunity for every pub to be part of the importance of being Welsh. They know what to do, but simply because the beer buyers of the larger pub groups don't want small brands to be a part of what is a groundswell of change, they don't get the chance. Whilst they will argue loss of revenue, that may be a better option to having pubs closed and the relet becoming impossible. We need to work as one industry, Coors, Heineken, and the others need to work with us smaller players and allow us all a seat at the big boy's table. They may well learn a trick or two. That way we will reignite the fire in the hospitality sector, with an opportunity to show that deep down Welsh Hospitality does have a future and is a great place to start your career. Wedi Marw, not at all leaderless in Government, yn sicr mae!

I have to imagine you enjoy Happy Hours, right? Well this is how most bars execute on HH’s vs. how they should execute on HH’s. Most places I see do a Happy Hour by putting in a deal on “Domestic Beers”. The strategy is to attempt to undercut the other bars (which you are unlikely to do without a crazy special) in hopes the customers choose your location. Vs. what they should be doing Choose a special that’s too good to be true. Keep in mind, in order to accomplish “too good to be true” you will likely have to lose money on the deal. Combo this with as close to a full proof plan of profiting on that customer once they are through the door. See the special should be so good that they have to choose your bar and then your bartenders and servers are your salespeople. They have to take the wheel and drive home the sale and make it feel organic. For example: “Here are your dollar beers guys, by the way, if you are hungry we just made a fresh batch of the buffalo chicken dip which is absolutely amazing, let me know if you want me to put one in for you guys.” They will inevitably want to pick at something and now you have not only suggested a high margin item, but you have suggested one of our best items to ensure the customer leaves happy and wants to come back. You can do this with almost anything. Too many times I walk in to my own places or places similar and I would have spent more money if the manager demanded this type of quality service. Pro tip: There’s a difference between pushy/salesy and good service. Good service will out sell a pushy salesman every day.