Places & perspectives
The UK-India Trade Agreement: What It Changes for Hospitality and Food
The India-UK trade agreement has been in force since July 2026. Here is what it changes for drinks, ingredients, chefs and staff on assignment.
Posts about beverage
4 posts.
Menu, food & drink
Bar Profit: Pour Costs, Par Levels and a Beverage Program That Pays
A bar's profit margin is set by three numbers: pour cost, par levels and variance. Here are the formulas, a worked example and a weekly routine that finds the leaks.
Menu, food & drink
Wine Lists That Sell: Curating for Margin and Memory
A good wine list earns on cheap bottles and wins loyalty on memorable ones. Here is how to price the ladder, what the research supports and how to build a list guests remember.
Menu, food & drink
Zero-Proof Hospitality: Building a Non-Alcoholic Menu Guests Respect
Venues now commonly offer something alcohol-free. Few offer something worth ordering. Here is how to build a non-alcoholic drinks menu with the same care as the wine list.