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The business

Experienced pub operators Paul Gabbutt and David Morse are advisers to Winwick Taverns, which has a seven-strong pub portfolio in and around Wales and the North West, three of which are with NewRiver.

The pair, who have a reputation for turning around challenging sites, are helping Winwick Taverns achieve its modest ambition to grow the estate to a maximum 10 pubs. Paul and David work closely with the managers who run the pubs, which include NewRiver’s The Corner Pin, in Flintshire, Wales; The Black Horse, Chesterton, in Staffordshire; and, most recently, The Armchair, in Moreton, on the Wirral peninsula.

A specialist leisure and retail property company, NewRiver is one of the UK’s largest owner/managers of convenience-led shopping centres, with assets under management of £1.3 billion, principally comprising 33 UK-wide shopping centres and 340 pubs, together with further nationwide retail and leisure assets.

Paul said of NewRiver: “They’ve backed Winwick Taverns, and the Corner Pin is a good example of them investing to refurbish what was a run-down pub. It’s the same at the Black Horse, where the company has spent money to resolve a number of issues after we took it on.”

The challenge

Paul, who began his pub career as a Carlsberg area manager in 1993, describes Vianet’s iDraught bar and cellar management system as a ‘crucial’ and ‘invaluable’ tool to the day-today running of their portfolio. He says it comes into its own the moment he takes on a new pub: “What people say a pub turns over in sales is often very different from the reality, and we want to know as soon as possible what it’s doing in a week.

“Having analysed the data, we’re then able to establish what it should be doing every week, which enables to plan marketing and promotions accordingly, and to order the right levels of stock, so it’s absolutely crucial when we take on a new pub.”

How iDraught helped

“It removes any grey areas by providing us with exact figures for what’s going through the draught lines. It’s invaluable,” says Paul.

But that kind of control, along with keeping on top of line cleaning and till and pouring yields, is what Paul considers iDraught’s valuable role: “From our point of view, it’s a management tool that helps us identify trends, monitor ‘hot spot’ times’, and see if there’s been any early or late drinking.”

Winwick Taverns introduces iDraught to its pubs as soon as possible, because, Paul says: “When it’s not there it means we’re operating blind. When we have it, we look at everything, and we keep looking.”

The results

Indeed, regular and careful scrutiny of iDraught data revealed one pub experiencing surprisingly quiet Saturday night periods, when Paul would have expected it to be buzzing and sales high.

Without iDraught, they’d have been none the wiser, but with it they quickly put in place a drinks promotion to boost sales, something which had an immediate effect, with the pub in question now taking an extra £1,000-per-week in sales.

David Shipton, asset development director for NewRiver’s pub portfolio, said: “It’s hugely encouraging to see that embracing iDraught technology has enabled Winwick Taverns to turn around the fortunes of two of our pubs. The data it provides certainly appears to give Paul and David the control and foresight they require to be able to implement promotions at short notice, and to plan longer-term marketing strategies.”

The business

Heavitree Brewery PLC is a tenanted and leased pub company concentrated in the Exeter, Devon area. Ran similarly to a family-owned pub operator, the estate has a wide cross section of pubs from community locals to award winning, destination food pubs.

Terry Wheatley, Trade Director at Heavitree Brewery, says that the key to the businesses success is a focus on sustainable quality across their operation. Heavitree Brewery is dedicated to investing in its properties through recruiting motivated, experienced tenants and by using Vianet’s iDraught technology to help steer the business in the right direction.

The challenge

The Heavitree Brewery team has high ambitions for its estate of 61 pubs and is determined to provide the same high-quality consumer experience in its tenanted pubs that customers would receive in managed and freehold outlets. One of the big challenges is maintaining high standards of beer quality throughout the business.

How iDraught helped

Terry says iDraught delivers direct savings to the bottom line by reducing beer wastage through over-pouring and improving the beer quality by monitoring line cleaning performance. He says: “We’ve used iDraught for eight years now. At first it was just a policeman in the cellar but now we use the system to gauge the quality and standards of outlets. iDraught supports both us and the tenants.”

He adds: “The ultimate goal is for all of our customers to receive a pint served to exactly the same quality as if you were purchasing a coffee from somewhere like Costa; wherever you are in the country a Costa always tastes the same, so why can’t we achieve that with our beer?”

“iDraught constantly helps promote and maintain high standards throughout our business, from ensuring the cellar equipment is performing correctly to the best possible training available and the outcome of this combined effort is invaluable.”

The results

Terry says: “Line cleaning is our most helpful report, along with reports on pouring and yield. It is another piece of the jigsaw that helps to improve quality throughout the estate.” However, Terry explains that tenants must firstly be persuaded as to the value of a weekly line clean.

“Earlier this year, we kick started an incentive campaign to raise weekly line cleaning standards above the 80% which they currently operate at. The results were extremely successful, and we plan on rolling this out again next year.

“Part of the success is down to iDraught, which efficiently monitors these improvements. We can’t speak highly enough of the system and how it helps to support our team.”

“The managers absolutely feel that it’s made a difference to their businesses, and they’re using it in the right way!”

“The iDraught system in our pubs has become very important since we installed it. Any business needs access to data and critical management information that enables you to improve your operation.

I’m keen to ensure that every pint poured across our estate is at its optimum – iDraught allows us to do that and provides visibility on quality, throughput, what’s selling and when. It gives us the opportunity to benchmark our progress and a clear line of sight on exactly how good our draught dispense is.

There is no doubt the system is helping us grow the business.”

When Wadworth sought to improve the quality of the beer sold in its managed pubs, it turned to quality and data insight experts Vianet.

Not only has iDraught seen beer quality get better; the beer quality and waste system has also revealed the competitive nature of the managers running the Wiltshire-based brewer’s 54 managed outlets. 

The business

Wadworth trade beer quality manager Su Stafford conducts beer quality audits of the company’s managed pub portfolio through regular site visits. At each outlet, the quality check reviews cellar temperature, glassware and glasswasher standards, beer quality and line cleaning using iDraught data and quality tabs.

“In our managed pubs, it’s all about quality,” Su explains, “and whenever I visit them I pull up iDraught data to review.”

The system shows Su, and Wadworth’s team of regional development managers (RDMs), exactly where managers are hitting – or not – their quality objectives. At those pubs where issues are identified, managers will be given training to help get them back on track via a plan that can be monitored.

She says: “It’s their tool, and they can use it to look at their business, analyse it, and improve it. Implementing iDraught has proved to be straightforward, and managers have embraced it. They’re all very enthusiastic and competitive in terms of their performance.”

How iDraught helped

Hannah Coates, manager at The Humble Plum, Southampton, was initially sceptical about iDraught, and did indeed worry that she was ‘being watched’.

A year on, and Hannah is now a convert: “I’m definitely a fan. Once it was explained, I was quite excited about what it could help us achieve, particularly concerning line cleaning and improving beer quality. It pre-empts you having to check dates and flags up when the lines should be done. I like the system very much, and it’s very user-friendly. I’m constantly in and out of it – at least once-a-day – as I like to keep track of pouring yields.”

The pub has seen an improvement in yields of 1% to date and Hannah continues to use the system as a training tool for her team at the pub.

In Wiltshire, Becca and John Chipping are equally enthusiastic about iDraught at the busy Lansdowne Arms, in Derry Hill, near Chippenham. Just a month after its introduction at the pub the couple were on board: “One of its big benefits is being able to show our 10 front-of-house staff that what they think are tiny amounts of wastage all add up, and can contribute to significant losses.

“Using iDraught to show them the numbers has really brought home to them that good pouring practise is important if we’re to run a profitable business.”

Like Hannah at The Humble Plum, Becca is also impressed with iDraught’s ease of use, and she checks it every day to stay on top of line cleaning: “I really enjoy having the line cleaning chart, which means I’m always up-to-date with what is one of our most important jobs”.

Becca’s assistant manager and three other staff have also been trained to use the system. As a result, unclean dispense has improved by 13% at the site.

At Reading’s Wheelwrights Arms, manager Daryl Cooper says iDraught has ‘helped massively with our margins’.

Daryl, who has run the pub with wife Katie for two years, says: “It’s great technology that does a lot of the work for you, taking away a lot of stress. We’ve a healthy surplus on our draught lines once the allowance for wastage is taken into account, and iDraught has obviously helped reduce that wastage.

The pub has enjoyed a 1% improvement in pouring yield and 3% improvement in cash in till – the amount of money banked for each pint poured.

“There’s also what I’d call a circle effect:  iDraught helps you look after your beers correctly, ensuring that they’re at the correct temperature, that they’re pouring correctly, that they’re not being over-poured, and that the lines are clean. Miss one of those crucial elements and you’ll end up with poor quality beer, and you’ll therefore be wasting a lot. In the time we’ve had it, iDraught has been a massive help in preventing that.”

All the pubs’ managers – part of a 20-plus front and back-of-house team – have access to iDraught. And Daryl confirms that the system brings out the competitive nature of Wadworth’s managers.

“It lets me see what everyone else is doing, and they can see how I’m performing, so there’s plenty of healthy competition between us. There’s an unofficial league table, with all of us keen to be the best.”

All three managers have been impressed with the technical support offered by Vianet: “They’ve been really good, and have helped me understand the system and get the most out of it,” says Hannah; while Daryl describes it as ‘very efficient’.

The results

Since its introduction to Wadworth’s managed pub estate, iDraught has “helped massively” to improve beer quality, according to Su Stafford.

“The managers absolutely feel that it’s made a difference to their businesses, and they’re using it in the right way – as a tool to help them manage those businesses. It’s also provided them with the knowledge they need in order to serve quality beer.”

With their regular quality audits, Wadworth’s managed pubs are target-driven operations, and iDraught has undoubtedly helped managers hit their targets, whether for line cleaning, cellar temperature or yield.

Steve Alton is out to lead a cause, but he doesn’t want to go it alone. He’d rather everyone involved in the beer industry – brewers, wholesalers and operators alike – mobilise together to stamp out one of the biggest threats to a pub’s bottom line. Bad beer.

Through his role as managing director at technology company Vianet, he has access to significant amounts of data about businesses, which he would like to see operators use to their advantage.

It’s been a few months since Alton hosted a panel debate about beer quality at The Morning Advertiser’s Future Trends: Beer and Cider event in London on 26 June. But he feels a lot of good came from it, not least the panellists’ agreement that action must be taken now to solve the issue of poor beer quality in pubs.

However, the systems and data business has other strings to its bow, and Alton is insistent Vianet is not just a company that harps on about cellar management and how clean beer lines are. To get this message out, Alton is spearheading a repositioning of Vianet’s offering.

“It’s a repositioning to get our customers to understand we’ve been in other markets for some time and it’s getting that across,” he explains. “Big data being one example of what we can offer, which we’ve been doing for 20-plus years.

Not only does Vianet offer insight on cellar management, it has methods of gathering data on all aspects of a pub business, including refrigeration, staffing and stock management.

He adds: “We’re very keen to share that message because, as pubs start to think about ‘how do I get some proper insight that is rich?’, hopefully they’ll come to us to help with that.”

To put it into perspective, Vianet has access to data from 250,000 devices – whether multiple tills in single venues or independent operators – across various countries, and therefore offers unrivalled insight.

Smart zones

In short, Vianet will rephrase what it offers as ‘smart machines’, covering single devices that monitor stand-alone outlets; and ‘smart zones’ that are multiple devices in one outlet.

He explains: “Smart machines are more about autonomous stand-alone devices that are in retail, whether that’s a coffee shop or traditional and non-traditional vending.

“So, we’re going to have smart machines and smart zones as two new areas of focus. Smart zones is where we have multiple devices in one environment. A lot of those traditionally have been around beer management systems, but we do take in other points of difference, such as gaming machines, EPoS, environment systems and back bar refrigeration,” he explains. “But the point is, you bring them all together in an intelligent way.”

The purpose of looking at data from all parts of the pub is to help operators run more efficient businesses and spot issues before they become detrimental, he explains.

Data comes in two ways, real time, actionable data, which is in the hand of the operator on their phone or computer. Such data is provided through an app or web-based log-in, and shows the publican vital information, like the temperature of a cellar, in a succinct format. “Then it’s about strategic insight that will aim to answer the bigger questions,” he explains.

Avoid lost opportunities

Strategic insight goes into more detail about the operation. For example, if a pub is sports-led, then how can the most be made from big events. “It’s not the revelation that you should be busier when there’s a sporting event, but how do you ensure you gain the best from that?” he says.

Opportunities could have been lost through operators having poor business standards – bad customer service, under-stocked bars or the wrong number of staff working at the wrong times, adds Alton.

“It’s more about moving into predictable analytics, because you want to say for that venue to have a really good performance, you have to manage the opportunity.”

One trap operators can easily fall into, especially with the current amount of investment in venues, is believing the issues won’t occur because equipment is new or the staff have been trained in the most up-to-date ways. However, the same issues are just as likely to occur with a new piece of equipment as with an older one if it’s not monitored and maintained properly.

“Discovering an issue after it’s happened when you could have been alerted to it prior to things getting really messy is frustrating, so avoidance should always be a priority for operators,” adds Alton.

Discovering an issue after it’s happened is frustrating so avoidance must be a priority

Treat other operations like food

More publicans need to think about their overall operations in the same way they do with food, he claims. With food, there are many checks and balances in place that any decent operator would not dare to miss out on at any time. “If you go to any operator and talk about their food systems, they are probably very articulate and would be able to tell you about waste and recipe management systems and that the tills will tell you what you have sold,” he says. “It is the methodology for running a clean and efficient kitchen.”

One area in particular need of a mindset change is how pubs deal with their beer. Vianet’s beer management system, which is used to compile the data for the annual Beer Quality Report, looks at how often beer lines have been cleaned, the temperature of the cellar and even how much is left in the keg or cask, among other areas.

“We’ve invested heavily in the Beer Quality Report for the second year in a row and one of the reasons is because we’re passionate about the industry and there is an ever-growing number of people looking to get into the category – whether consumers or operators looking to sell new brands,” Alton explains.

Whether a pub is getting the quality of its beer right is a barometer of the business. “If the beer is not right, then what else is happening in the business?” he questions.

“We’re now at a tipping point between two areas when it comes to beer. We’ve got this fantastic opportunity created by craft. It offers variety and is almost customised beer. But getting the quality wrong ruins that buzz.

“I don’t think there’s a silver bullet to getting the quality thing right. It’s a mix of using insight and technology to its full advantage and raising quality on the bar around training. It’s also about where you start or finish what you ask people to do because you’re employing them to do a job and you define what they do when they come to work.

“And we know training is a hard task that all of the guys on the panel talked about, but training is a continuing thing, it’s not something you can do once.”

App to avoid so much wastage

The risk of unclean beer lines is serious to a pub’s bottom line, as explained in the Beer Quality Report earlier this year. Profits of £709m are lost each year via sub-standard quality; £73m of that is wasted through taps, £182m as a result of missed quality uplifts, £206m due to pouring losses and £248m because money is not reaching the till.

To save on beer wastage, Vianet launched its new and improved iDraught app last month, which is aimed at driving direct and measurable improvements to operators’ revenue and gross profits by reducing beer wastage. The app shows publicans, in real time, how much beer is being poured and whether the correct money is being taken for each drink sold.

Alton, however, is extremely optimistic when it comes to the future of beer quality. “We’re better equipped to deal with it now than we ever were. We’re beginning to see some fantastic initiatives coming from the brands and brewers around quality.

“And there are new bits of tech and support that some of the brands have got, with the likes of Heineken starting to bring a new way of working to how they line clean and bring better tech to provide a better pint.”

Ultimately, though, it all boils down to the operator, because all of the support to serve better quality beer is there,” maintains Alton. There are some outstanding operators in the sector who are doing things right, he points out.

Things, however, are starting to change. Comparing last year’s Beer Quality Report with this year’s shows improvements have been made within the space of a year. Overtapping is down, with fewer operators having too many beer taps on their bars and, therefore, able to sell-through their beer properly.

Craft offers variety and almost customised beer. But getting the quality wrong ruins the buzz

Boost to quality

But what about providing consumers with that all important choice? Alton adds: “It’s a really interesting point because I see data on the other side of the argument that says consumers actually want quality.

“We see it ourselves in some of the big cities compared to the traditional country pubs where they’ve only got three cask beers on but they have great throughput because everybody knows every pint is great and it doesn’t rotate because it’s one solid offer that the locals love.”

The next steps to boosting beer quality and helping operators to become more efficient and savvy is changing the narrative, believes Alton. “In simple terms, we should be talking about quality as cash because, ultimately, that’s what business is about.

“It’s about recognising the operator and the fact it’s a tough and demanding job. I have huge respect for great operators because there’s a huge amount of effort that goes into their businesses. The entire sector needs to come together to make beer quality better and the industry more profitable.”

This article first appeared in the 9 October issue of the Morning Advertiser magazine

Big Data has swept into every industry and business function and is now recognised as essential in unlocking significant organisational value by making information more transparent and usable.

Companies are using this data to make better management decisions, boost performance and productivity allied to improving operational efficiency. Big data can be used to develop the next generation of products and services; beyond monitoring what is currently happening to predicting what might happen in the future – and any necessary preventative measures.

How companies utilise big data will become a key basis of competitive advantage. Across most sectors, established firms and new entrants alike are looking to leverage data-driven strategies to innovate and capture value from the business intelligence on offer.

At Vianet we are in constant dialogue with our customers about the transformative power of real time data and insight on their business. This insight is derived from our Smart Zones platform, which links 230,000 data connections across 300+ customers, tracking £2.3 billion of consumer spend out of home.

In the on trade, real time data analytics and reporting, managed by modern IOT platforms and ecosystems, has the potential to deliver a higher quality draught product, better staff performance, greater profitability from waste reduction and happier consumers.

With the wall of costs that operators are facing, specifically around additional employment regulation, as well as well-publicised increases in business rates, profitability is under pressure like never before. While there are justifiable complaints around additional costs placed on the sector by Government and the ensuing pressure on margins, the majority of operators are ignoring thousands of pounds of unrealised profit from their draught beer performance.

Our Big Data solution drives measurable improvements to profitability by focusing on consumer experience and spend, providing a retailer toolset that gives you quality assurance and allows you to benchmark performance. It also provides management controls, ensuring you get paid for every pint dispensed and track wastage.

Big Data helps businesses of all sizes solve almost every problem with an insight-led solution. Are you making the most of the opportunity it offers?

The Cross Keys in Rowde, Wiltshire is one of 162 leased and tenanted pubs owned by regional brewer Wadworth, and had iDraught – Vianet’s beer quality and waste system – installed at the beginning of 2017. As well a raft of other benefits, tenant Kelly Dodsworth said the system had made a huge difference to the business in a short period of time and already saved her £1,000-a-month in avoiding wasted beer.

The business

The Cross Keys is Kelly’s first tenancy, taking on the pub just over a year ago, and she brings to it 16 years’ industry experience. She describes the village pub as “a thriving entertainment business in the heart of a beautiful rural setting”. From food and drink to a sun-trap beer garden and popular function room, the pub is an important social venue for the locals in which to relax and enjoy friendly company.

The challenge

Wadworth’s trade beer quality manager Su Stafford says head office is keen to get across to its tenants that its approach and focus on beer quality can help them improve retail standards and, in turn, increase profitability. Vianet’s iDraught solution reinforces the company’s approach by providing tenants with hard data that proves the theory.

How iDraught helps

After iDraught was installed in January, Kelly received Vianet training via video conference – which she says was “very useful” – to get her up and running. She now logs into the iDraught system regularly – via both the website and her smartphone app – which provides visibility on which products sell well, and identify those that don’t. Indeed, it helped Kelly spot that sales of a particular cider were poor, which enabled her in turn to replace it with one that she says now “flies out the door”.

Kelly says: “It’s good to see at the end of the week what our biggest sellers have been, which helps with stock-taking and re-ordering.” The pub’s stock-taker uses iDraught, too. Push alerts via the app also let Kelly keep tabs on yields, cellar temperatures and line cleaning performance, and she knows exactly when and how her bar staff are pouring pints.

The results

Significantly, Kelly believes iDraught saved her thousands of pounds earlier this year by alerting her to yield issues and the pint-pouring practise of her bar team. This meant she was able to act quickly and put in place measures to avoid wastage. The improvements brought about by iDraught have also had a positive knock-on effect when it comes to cask-loving Kelly’s eagerness to achieve quality accreditations; she has recently completed Cask Marque training.

Kelly adds:

“It’s a great system, and I think it would be particularly useful for those licensees who are new to the industry. They could really get a lot out of it, and it would help them and their businesses get up-to-speed more quickly.”

Steve Hawthorne knew where to turn when he wanted to see improvements to cash-in-till and
a reduction in shrinkage at one of his 10 pubs with Ei Group.

The multiple operator, who has a total of 17 pubs across the North West, contacted Vianet
and, following installation of the data and insight expert’s iDraught bar and cellar monitoring
system, has benefitted from some remarkable results.

Click here to view and download the case study.

“It’s saved me so much money, £1500 a month!”

Hotel and restaurant operators are fast catching up with pubs and bars in recognising the importance of offering a well-considered and interesting beer range to their customers. Consumer curiosity in beer has arguably never been higher and operators must respond to meet those demands or risk losing out.

We’ve all drunk in outlets where the beer, for one reason or another, fails to meet expectations. It could be that it’s dispensed too warm or tastes stale and tired because it’s not been looked after well enough. Whatever the reason, it’s an experience that disappoints and makes you think twice about a repeat purchase or visit. Customers expect a perfect pint every time – can you honestly say you are serving them one?

Beer quality has been a hot topic of debate across the industry and as long-standing champions of quality in the on trade, we are pleased there is a renewed focus on this important issue. Despite on-trade volumes remaining under pressure, beer remains of huge importance to hospitality outlets as the craft beer revolution continues apace.

Our Beer Quality Report shows there is significant untapped profit available to operators; an average profit opportunity of over £14,600 per pub per annum. At higher-volume pubs the opportunity is even greater; for a pub trading at 500 barrels per year the profit potential is approximately £28,000 per annum.

Add to this the real risk of reputational damage and losing repeat business by serving a poor-quality pint, why then would you not pay your draught beer offer the attention it deserves?

Any business needs access to data – key management information is absolutely critical in knowing what’s currently going on in your business, and the areas that need attention. When it comes to your draught beer performance, intelligence on key quality measures such as cellar temperature, line cleaning, throughput and yield can help you deliver consistent quality to the consumer.

This kind of real time information can only have a positive outcome. It gives you visibility on what’s happening in your business, the opportunity to benchmark your progress and a clear line of sight on how good your operation actually is. Given the current tough trading environment, there can’t be many hospitality operators that can afford to lose customers or turn down thousands of pounds in extra bottom line profit.

Savvy operators are driving their businesses forward by using technology across a variety of functions that provides them with the real-time actionable insight to make informed decisions. By taking this approach with their draught beer performance, good operators can run better businesses and deliver extra profit from their sites.

With summer now here, are you confident that your customers won’t be disappointed when they order their beer?

Contactless payments, or ‘wave and pay’, have become an ingrained, every-day habit for UK consumers. Just like telephones, televisions, computers, smartphones and the internet, it is an innovation that has – in three years – gone from the relative unknown, greeted by some with suspicion and disdain, to part of our ever-day, modern life. As a consequence, industries that have embraced it are reaping the benefits.

Retail and hospitality are two good examples of this consumer change. Driven by a desire to maximise sales from increased convenience and speed of transactions, they were among the early adoptors – a decision now paying dividends. The latest statistics from Barclaycard’s Contactless Spending Index show that, over the past year, contactless payments have risen 79% in pubs and 69% in fast food outlets. Contactless use in supermarkets and convenient stores have risen 156% and 98%, respectively, over the same period.

But it’s not just shops, pubs and fast food outlets where people are now using contactless payment services. The total number of contactless cards in circulation in the UK has risen by 26.7% in the last year and there are now more than 100 million contactless-enabled cards in our wallets and handbags. This increase has led to the UK consumer spending £4bn via contactless in March 2017 alone. The figures speak for themselves.

The fast rise in contactless cards and increased acceptance in retail outlets will inevitably be accompanied by rising consumer expectations – namely the ability to use the contactless payment process whenever and wherever they go, certainly for low priced items, and everyday convenience purchases. Taking into consideration the growing availability of smartphone payment services, such as Apple Pay and Google Wallet, that enable a single contactless device to provide multiple payment options, this trend should prompt serious debate for every senior executive in the unattended retail community, where cash has been king for the last 30 years.

Today’s consumer is time poor, impatient and compulsive. Businesses that ignore their demands do so at their peril. Conversely, industries that recognise this, cater for their changing needs and provide consumers with a simple, safe and quick way to pay for services, will be the ones that win, especially in turbulent economic times when more than ever the customer is king.

Vianet’s snapshot of the event from 11am to midnight on Monday 20th, shows that for Euro sports pubs the day was a success, with volumes up 80% for pubs versus the same day last year with the average volume on the day being 178.72 pints, (an increase in volume on same day last year of 79.62 pints).

Peak trading time was between 8 & 9pm, with the run rate prior to the match averaging 8.4 pints. The run rate in match averaging 30.71 pints and the run rate post-match averaging 9.65 pints.

The value to the Euro sports pub above normal trade at £3.50 per pint is £278.67 , this would be worth at least £3371 on average* per pub if England get to the final.

*Based on a rolling average of game 1  (£626.08) and game 2 (£540.37) & game 3 (£278.67)= £481.71 x 4 more games.

Snapshot of the third England match