Piper Sandler’s Post

My latest Substack, questioning what 'best' means in terms of The World's 50 Best Restaurants, how Pete Wells of NY Times and I are in agreement, celebrating the produce led and French restaurants, dinner with Raymond Blanc at Brasserie Blanc Champagne MUMM and new books by Carolyn Boyd Amuse Bouche & Ceri Jones It Starts with Veg. It is all free to read and subscribe presently.

Cocktails on tap aren't new... But could this be the summer they become a must-have for bars and pubs? Seeing great drinks and beloved brands served on tap is more than just a trend—it’s a show of support for our industry. It also highlights the versatility of cocktails, alternative beverages and spirits, offering a refreshing option beyond another beer. The benefits are clear: Convenience for the operator Quick service Consistent quality Perfect serve opportunity When you combine that with the fact that 74% of customers think hospitality venues produce a worrying amount of waste from disposable items (YouGov Research), it’s a no brainer. These Days Drinks Lonkero The Liberation Group Cirrus Inns RedCat Pub Company Urban Pubs and Bars Mitchells & Butlers PLC Stonegate Group Blackrose Pubs Marston's PLC

The Latest Insights in Hospitality 🥂 Hannah O. takes us through the latest trends and insights in the UK hospitality industry this quarter. Did you know Hannah also has her own street-food business? She is constantly staying up to date with the latest in the food and beverage industry, and she wanted to share her findings. Click 👉 to learn more. #idomarketing #marketingagency #marketingagencykent #marketinginkent #strategicmarketing #marketing2024 #hospitalitynews #hospitalityinsights

The best new restaurants, events and things to do this month. Read more on #CSPTimes

New research by VisitScotland reveals growing visitor demand for Scotland’s food and drink experiences. Findings showed that 46% visitors took part in at least one food and drink activity (in addition to eating out) during their trip last year, with 19% of long-haul visitors naming food and drink as the reason for choosing Scotland to visit. Visiting a whisky, gin distillery or brewery (26%) was the most popular type of food and drink activity followed by farm shop or farmers market (22%), fine dining (14%) or other experience such as a cookery class or afternoon tea (9%). Experiencing locally produced food and drink was important to all visitors, especially those from the USA (51%) who make up Scotland’s largest international visitor market. Read more 👇 https://lnkd.in/eKuUUuiE #ForeverEdinburgh #MarketInsights

Manchester’s food scene is thriving, with the city’s F&B space doubling in the last decade and new international names joining the mix. The combination of local independents and global brands is shaping the city into a culinary hotspot. What’s your take on Manchester's F&B boom?

Joshua Hunter had to close down his restaurant unfortunately due to the challenging market conditions. As a financial advisor in the field, it's heartbreaking to witness this. If you are a food and beverage business owner facing similar challenges, comment "Gains" and we will send you a guide to help you navigate this tough period. #restaurant #foodandbeverageindustry #cafe

🎉 Big news in the hospitality industry! It feels for me for the first time, that opening the newspaper brings us good news. It proves that with the right management and streamlined processes, achieving success is within reach, even in challenging times. 🌟 We often blame external factors like the economy or staff shortages, but it's time to look inward. By adjusting and improving our operations, we can overcome these hurdles. 👏 A huge shoutout to the teams and management leading the way. Your success is an inspiration, showing us the power of adaptability and excellence. Well done! 🙌 #HospitalityRevolution #ManagementExcellence #TeamSuccess #AdaptAndOvercome #PositiveNews #CelebratingSuccess 🍾

#3 Nadya's adulting story Since 2022, my life partner Valentin SPOUTIL 李萬龍, and his business partner Simon Habran have been importing Belgian Beer in Taiwan, Brewery Bertinchamps. Getting to witness all of this up close — discussing small or big matters with Valentin (though what about an opinion from a 25 years old right..... 😅), delivering beers from bar to bar, and labeling countless bottles of beer. Now, most of our weekend drinking involves introducing Bertinchamps. (I have never worked in sales before, a significant percentage of the restaurants we approach convert to sales has given me a taste of the exhilarating rush of selling). I wasn't initially a fan of beer, but this whole journey has raised me to become someone that would enjoy a bottle of Legére 12pm on a Sunday, and a Triple on a cold Saturday night. (I'm not sure it's a good thing but well, anything with moderation, let's say?) It was fun and enriching, like enrolling in a business course for free. (Or for my labor in exchange? 🤔) Over the past two years, this Taipei Wine Show is a good indicator on how much they have grown. 2022, they started with a free booth supported by a partner, in exchange, all sales revenue went to the partner. 2023, they shared a small-size booth with the same partner. 2024, they are now confident to take a full booth themselves. Also in 2024, they expanded, bringing more brands of Belgium beer, not only Bertinchamps, like from Omer Vander Ghinste, etc, hence the name beer-square.tw. With this significant exponential growth, they want to continue bringing more selection of good beers in Taiwan. And each time I joined them for this kind of exhibition, it has been incredibly enjoyable. Getting to meet fellow people in the F&B industry and beer enthusiast. It's never just about selling beers, but all the chats and knowledge exchanging. Sometimes when my social battery ran out, I'll be hiding at the back labelling their cups or something, observing the bustling crowd, enjoying the ambience. So if this post reaches those in need of enriching their beer selection in the menu, or those like us who enjoy a good beer after their 9-5, please stop by this weekend. Love, Nadya, Polly Wu, Simon Habran, Valentin SPOUTIL 李萬龍

In just under an hour we created this unforgettable Japanese Burger Bar meal with mackenzieinvestment, involving households from Toronto to Timmins. Led by two chefs, this corporate function ticked off two very important boxes: 1. Connected with the team and clients to say thank you for all you do. 2. Achieved a restaurant worthy meal on the table for the whole family! The event took only 2 or 3 emails to plan, and start to finish was 60 minutes long! What are you doing for your next client event?