Following the Christmas festivities, January is often quiet for pubs. How can you attract customers who are trying to recover from the over-indulgence?
Sophie Atherton suggests that giving customers wholesome, well-cooked food is the way to go. January is the perfect time for a menu audit with a focus on locally sourced, seasonal produce and lots of fresh fruit and vegetables.
Pubs can play an influential role in well-being, being the favoured endpoint for country walks and a hub of social interactions.