Live music is an integral part of pub life. Whether it be a group sat in the corner playing folk music, karaoke nights, acoustic open mic or busker style nights, vinyl and retro nights or fully plugged in live bands, every pub circuit should include at least one live music venue.
Straight from the school of stating the bleeding obvious, psychologists at London South Bank University have revealed that drinkers are, "much less likely to notice responsible drinking messages on posters displayed in a busy pub environment than in a plain and simple room."
There's no doubt things have improved when it comes to cocktails and mixed drinks in pubs.
I hate to come across as a smug know it all (despite having an unfortunate tendency to do so) but when I said the good old British pub was the original place of hygge I wasn't far wrong.
From scratchy school ties to the glamour of an airline attendant, everyone has an opinion on uniforms.
So, on the back of our recent feature looking at the benefits of staff uniforms, we thought we'd get some fashion advice - you don't want your team to look dated.
As a food and drink writer I visit plenty of bars, but I am just as happy in a cosy pub because to me the pleasure of food and drink is all about variety.
Last week I had pretty much the worst beer I've ever drunk.
I think we can all agree that 2016 was a terrible year. But the fates have been kinder than we might think – along with the losses we were given some of the best British beers ever made to solemnly toast with.
I found myself alone in a room on Sunday giving a standing ovation to a multi-millionaire playing sport on the other side of the world.
What is a pub? It sounds like a daft question bearing in mind that you most likely work in the sector, and we write about them all of the time.
They say first impressions count, and they do, but so do final ones.
There's a point when something goes from being niche and cool to mainstream and everyone wants to start giving it a bit of a kicking.
The moral of this story is that it's not all about the fast lane, especially on a rainy Sunday afternoon...
We’re a nation of snackists, apparently. But is the pub industry tapping into this enough?
Everyone talks about sourcing food locally, but what about getting top quality ingredients from places a little further afield?
Lucy Pedrick is Bidvest Foodservice's business and consumer insights manager
Chris Jay is the executive chairman of disability awareness charity Enable Me, which offers guidance on improving disability awareness and inclusivity in pubs.
Last year, a report from the House of Lords argued that the pubs which are failing to provide access for disabled people should not be granted licenses.
Anna Tolley is legal and corporate affairs director at AB InBev North Europe.
September is always a big month for us.
Choosing an electronic point of sale (EPOS) system for a pub isn't always easy. There are now a huge number of vendors to choose from, all of whom claim to be the best. So, if you're opening a new pub, or need to replace an ageing till system, where do you start?
Funny old year, 2016, isn't it?
The sale of Camden Town Brewery to the world's biggest drinks company, AB InBev, raised more than a few eyebrows in the beer world.
The Inapub Barstool Expert is always ready with an informed opinion on any subject.
Ever wondered why the Queen gets two birthdays or what the heck this year's Patron's Lunch is all about? By Royal Decree* our Barstool Expert is here to explain all...
Is #DryJanuary a disaster for the pub trade?
George Vezza is the managing director at Nestlé Professional.
There has been a huge buzz around the talent shortage recently, and there's no denying that it poses a threat to the future of the pub industry.
Not the most inspiring title I grant you, but if the industry is going to adapt and survive, it needs to happen.
Are you using Twitter Polls to increase your reach and engagement?
Give yourself a tick on your Facebook Page to let people know they've found the official page for your business!
Scottish licensing law continues to change at a dizzying speed.
Ashley McCarthy is the chef and owner of Ye Old Sun Inn in Colton, North Yorkshire, and with his wife Kelly, a former BII Licensee of the Year.
Even chefs with high reputations and Michelin stars are struggling to fill their kitchens with the correct number of skilled individuals who make the place work, putting more demands on the existing teams