Beyond the Pour: How Bars Can Boost Profits Through Smarter Stock Control
Why better stock management is one of the fastest ways to improve margins without sacrificing customer satisfaction. Running a bar in today’s climate is no small feat. With rising costs, staff shortages, and shifting consumer behaviour, profitability can feel like a moving target. But one area remains consistently within your control – stock. More specifically, […]
Guest Experience on a Budget: Five High-Impact Touchpoints for Small Hotels
When it comes to creating standout guest experiences, size and budget don’t always determine success. In fact, smaller hotels and independent properties are often better positioned to deliver truly personal service and thoughtful detail – the kind of touches that guests remember long after they’ve checked out. With operating costs under pressure and travellers expecting […]
Leading Beyond the Room: Elevating Guest Experience Through Exceptional Ancillary Services Leadership
When guests recall a memorable hotel stay, it’s rarely just about the room. It’s the freshly brewed coffee with breakfast, the relaxing massage after a long journey, the concierge who secured the impossible theatre tickets, or the tech that just worked without fuss. These are the moments created by Ancillary Services – and behind each […]
Is Your Cider Offering Summer-Ready?
With long summer evenings, sports screenings and a packed events calendar driving footfall, now’s the time to get your cider range into peak condition. Cider continues to outperform beer and lager at the bar – particularly with younger drinkers – and with the warmer months encouraging longer stays and increased rounds, the right cider line-up […]
From Sunday Roasts to Lion Roars: Capitalising on Major Sporting Events
The British & Irish Lions Tour is in full swing and Wimbledon is captivating audiences across the UK, offering pubs a prime opportunity to harness the power of sport to drive revenue. With fans craving shared experiences, good food, and cold drinks, sporting events present the perfect backdrop for boosting footfall, increasing dwell time, and […]
Pubs in Peak Season: Margin Wins & Operational Sins
For pubs across the UK, July is a critical trading period. With school holidays, summer tourists, major sporting fixtures, and cultural celebrations in full swing, it’s one of the most profitable months on the calendar – but also one of the riskiest. At Capcon, we’ve spent decades supporting hospitality operators during high-pressure periods. Our stock […]
Right to Work Checks: Don’t Let Summer Staffing Leave You Exposed
As the sun shines brighter and the summer brings an influx of guests, pubs and small hotels across the UK are ramping up operations to meet seasonal demand. To cope with the surge, many venues rely on temporary and agency staff to keep up with increased footfall and ensure quality service. But amid the rush […]
Summer Service: Small Hotels, Big Expectations
The UK summer holiday season brings with it a surge in domestic travel. With many families, couples, and solo adventurers opting for staycations over foreign getaways, small hotels across the country find themselves in high demand. While this is undoubtedly a lucrative opportunity, it also comes with considerable pressure. Guests expect exceptional service, spotless facilities, […]
UK Hospitality in July: Managing Risk and Maximising Profit During Peak Season
July is one of the busiest months in the UK hospitality calendar. With a packed programme of cultural events, major sporting fixtures and seasonal promotions, operators have a unique opportunity to drive revenue. But increased footfall also brings increased risk – from compliance failures and staffing pressures to inventory loss and margin erosion. Here’s a […]
The Leaner Menu: How UK Pubs Are Slimming Down to Boost Efficiency
In response to rising operating costs and labour pressures, many UK pubs are streamlining their menus – focusing on fewer dishes, faster service, reduced waste, and improved margins. Findings from the Lumina Menu Tracker show that pubs which cut menu items gain operational efficiency and protect profitability. Why Lean Menus Work Speeding Up Kitchen Operations […]