Just Eat trials dynamic pricing in three UK cities: Just Eat, the market place for takeaway food delivery, been trialling dynamic pricing in three UK cities as it looks to better to understand the relationship between delivery fee pricing and order volume at a hyper-local level. Speaking after the company reported its half-year results, Peter Duffy, interim chief executive, said: “Dynamic pricing means we can change the delivery fee based on what we call lived-demand signals, these are the volumes of orders made by our customers, the weather, events, delivery distances and so forth. Over the past few weeks we have been trialling this in Denmark, where we have rolled out to 400 restaurants nationally and in the UK, where we have rolled out to 40 restaurants across three cities. The system allows us to understand the relationship between delivery fee pricing and order volume at a hyper-local level. The objective is for us to be able to flex delivery fees in real time based on live-demand signals, so we not only optimise the delivery revenue but also optimise overall order volume as well. The platform is being developed so we can offer it to our market place restaurants as well as a managed service, which in turn will be able to help them optimise their own delivery economics. This sort of thinking can be extended into other areas, such as dynamic minimum order values, time-based vouchering and flexible delivery zones. It’s very exciting.” Over the past six months, Duffy said the company had also scaled its delivery footprint from 94 to 166 cities, which is now in line with its two main delivery competitors in the UK. He said: “We have also grown our ‘Skip’ delivery service from three cities in the UK at the start of the year to 64 by the end of the second quarter. We now have 5,200 delivery restaurants on the platform, which we are aiming to grow to more than 8,000 by the end of this year. We have double the amount of KFC, Subway and Burger King restaurants on the platform since the start of the year. With market place this takes us to more than 34,000 restaurants, way ahead of any other competitor.” In the past three months, Just Eat has also launched its CRM toolkit, which means it is able to deliver personalised messages and campaigns “both in and outside its app into multiple markets at very limited cost”. Duffy said: “We are rolling out the capability of very seamless customer journeys, so you will be able to target a customer with a voucher, they are going to be able to click on that voucher, go through in on the app to that restaurant, making that one journey all the way through. Although that isn’t radical for a number of industries, that was something Just Eat wasn’t doing previously. So personalised one-to-one communication has been rolled out across all our markets from the start of May. We are optimistic about the results we are starting to see.” The company also said that its search for a new chief executive had been put on hold due to its circa £9bn proposed merger with Takeaway.com.

 

Charlie McVeigh to reveal why he believes St Ives is setting an example for other seaside resorts to follow in latest Premium column: Draft House founder and My Million Pound Menu judge Charlie McVeigh will reveal why he believes the Cornish town of St Ives is setting an example for other seaside resorts to follow in the latest opinion piece, which will be sent to Propel Premium subscribers on Friday (2 August) at 5pm. Subscribers can also read about the latest industry whispers in Premium Diary. Propel Premium subscribers also receive their morning newsletter 11 hours early, at 7pm the evening before our 6am send-out, discounts to attend Propel conferences and events, regular video recordings of key speakers from Propel events and conferences, and regular columns from insights editor Mark Wingett. They also receive access to our database of multi-site companies, which has now grown to 1,400 businesses. An annual premium subscription costs £345 plus VAT for operators and £445 plus VAT for suppliers – plus £50 each for additional team members. Email anne.steele@propelinfo.com.

Propel launches ground-breaking Operations Directors’ Conference: Propel has launched the Operations Directors’ Conference in which some of the sector’s leading operators will share expertise, ideas and insights into all areas of operations. The full-day event takes place on Wednesday, 25 September at One Moorgate Place in London and is open for bookings. The event, in partnership with Elliotts chief executive Ann Elliott, will see company leaders from across the industry talk about all parts of the operating model, from building and leading an effective operations team to maximising profitability. Speakers will include Soho Coffee Co managing director Penny Manuel, who will talk about the importance of operators in leading a business. Bill’s managing director Sarah Hills will discuss “getting the best out of absolutely everyone”, while Casper & Cole managing director Sam Lee will explain “why the detail matters”. Oakman Inns and Restaurants chief operating officer Dermot King will reveal how to lead an effective operations team in a dynamic world, while Vagabond managing director Stephen Finch will talk about how great operators maximise profitability. Tortilla managing director Richard Morris will look at what makes a great operator, while ETM Group owner Ed Martin will explain the importance of keeping operations at the heart of a business. Pret A Manger’s new chief executive Pano Christou will talk about operating in a fast-paced world, while former Fuller’s managing director Jonathon Swaine will look at the need to keep operations simple, focused and effective. There will also be two panel sessions. Miller & Carter retail operations director Sue Walsh, Pizza Pilgrims operations manager Charlie Warren, Caffe Nero managing director Glyn House, and Frankie & Benny’s managing director Ollie Humphries will discuss building the right operations team while protecting the brand and delivering consistency for guests. Meanwhile Ian Edward, co-founder of Hippo Inns; Peter Kemp-Welch, partner at Piper; and Paul Campbell, founder of Hill Capital Partners, will discuss investing in great operators. Ann Elliott said: “It is wonderful to partner with Propel on this event. We have put together a great line-up of speakers covering all areas of operations.” Propel managing director Paul Charity added: “I am delighted to launch the Operations Directors’ Conference. Effective operations and operators are so important to get the most out of your business and this is an opportunity to learn from some of the best in the sector.” Tickets are £295 plus VAT for Propel Premium subscribers and £345 plus VAT for all others. To book, email anne.steele@propelinfo.com or call 01444 817691.

UK iced beverage market forecast to grow to £449m this year on back of 14.3% increase in 2018: The UK’s iced beverage segment is expected to build on its strong market momentum with sales growing to £449m in 2019, according to new research from Allegra World Coffee Portal. Project Iced UK 2019, World Coffee Portal’s annual analysis of the iced beverages segment, revealed iced beverage sales grew 14.3% in 2018 to £395m, representing 5.8% of the UK specialist coffee shop segment’s £6.8bn sales revenue. Allegra estimated more than 170 million iced beverages are served in UK cafes every year, but trade is still overwhelmingly dominated by summer sales. The research showed under-30s hold the key to the iced beverage boom. A total of 45% of the age group that drink iced beverages indicated they make a purchase on average every week. They are also more likely to purchase iced beverages outside the core June to August sales window, with winter consumption 6% higher than the average across other age ranges. Seasonal consumption remains entrenched among UK consumers, with 66% of those surveyed exclusively purchasing iced beverages during hot weather and just 10% willing to buy during the winter months. Value perception also presents a challenge for operators with just 24% of UK consumers surveyed agreeing iced beverages represent good value-for-money. Half of those surveyed said they would purchase iced beverages more often if they were healthier. Meanwhile, 45% of industry leaders surveyed identified cold brew as the most significant product opportunity in the iced beverage segment, ahead of handmade iced drinks (42%). Two-thirds expected cold brew to become a high-street staple within three years. Nitro cold brew is, however, perceived to have far less commercial potential, with just 10% of industry leaders forecasting its widespread availability. Allegra founder and chief executive Jeffrey Young said: “Iced beverages continue to represent a growing opportunity for the UK coffee market to innovate, access younger consumers and broaden the appeal of coffee venues. While more work is needed to widen seasonal demand, a robust and diverse iced beverage offer is essential for operators wishing to remain firmly on the pulse of UK coffee market development.”

Intu identifies hotel opportunities as part of new five-year strategy: Intu is looking at opportunities to introduce hotels at some of its shopping centres as it looks to diversify on the back of a “challenging first half of the year”. As part of a new five-year strategy, Intu has identified potential for about 6,000 residential units across eight sites, seven possible hotel sites for about 800 bedrooms and eight office opportunities. It comes as Intu revealed losses of £830m in a trading update as rental values continued to fall across its outlets after a higher number of administrations and company voluntary arrangements. Chief executive Matthew Roberts said: “We know radical transformation is required and have developed a new, ambitious five-year strategy to reshape our business and address the challenges we face, with a priority to fix our balance sheet. Regardless of current sentiment, one thing is clear – the physical store is not dying, it is evolving. The right store in the right location still plays a vital role in retailers’ multi-channel strategies and we are starting to work with them as partners sharing the risks and rewards. Our centres will also transform as we turn them into thriving communities – places where people want to live, work and have fun, as well as shop. Change will not happen overnight, but I am confident we have the right plan in place and an energised, dynamic team to deliver it.”

Sector’s gender pay gap narrowing: The second year of a report into the gender pay gap in the hospitality sector has found a marginal improvement overall. In collaboration with PwC and UKHospitality, WiH2020 (Women in Hospitality, Travel and Leisure 2020) conducted a survey of hospitality, travel and leisure (HTL) businesses with a total workforce of 120,000 and in-depth analysis of the second round of gender pay gap reporting within the industry. The study found the mean pay gap was 7.6% compared with 8% last time round. This was below the 13.1% in the economy as a whole, though travel is much higher at 21.3%. The study found 52% of companies in the HTL sector reduced their mean pay gap, and 76% of businesses had a change in mean pay gap of less than 5%. A number of companies also reported how the reporting exercise had helped them to identify the key areas they needed to measure as they looked to promote gender parity. An executive from a leisure company said: “It has really helped us analyse our demographic and identify where we need to focus our strategy.” The WiH2020 survey found HR, payroll, reward, internal communications and legal teams were largely responsible for preparing the reports. In most cases, results were discussed in the executive committee or the board, with chairpersons and remuneration committees directly involved in or approving the report. Tea Colaianni, founder and chair of WiH2020, said: “Many organisations recognise closing the gap isn’t just about promotion and pay, but also creating an environment where women feel able to be themselves, speak out on issues that affect them and access the support they need to fulfil their potential. As the WiH2020 survey highlights, HTL businesses are making efforts across a number of fronts to close the gender pay gap. But to really move the dial, experience in both HTL and other sectors underlines the need to embed the drive for pay parity and underlying equality of opportunity into the strategic fundamentals of the business.” The report also highlighted in practice, companies should focus on five key pillars for accelerating progress – align diversity with your business strategy; set realistic objectives and a plan to achieve them; be honest; drive accountability from the top; and use data – what gets measured gets done.

London Craft Beer Festival returns next week, dedicated trade session on first day: The London Craft Beer Festival, run by craft beer events company We Are Beer, will return for its seventh year next week. The festival, founded by Dan Sylvester and Greg Wells, will take place from Friday, 9 August to Sunday, 11 August at Tobacco Dock, east London, with more than 80 brewers from home and abroad in attendance, These include London-based Czech brewer Bohem; Broaden & Build, the new brewery from the eponymous Copenhagen restaurant; and all-female brewery Mothership. The dedicated trade session will be held on Friday, 9 August between 11.30am and 4.30pm. We Are Beer co-founder Greg Walls said: “This will certainly be the place for the trade to mingle and experience some unique brewing skills and beer innovation. It's the place to be inspired or to find the next exciting new beer style or brewer that could grace your bar and entice your own guests to experience what makes the modern brewing scene so exciting.” For details and tickets, click here.

National Waiters’ Day returns for seventh year: National Waiters’ Day, the campaign led by hospitality industry charity Springboard and Galvin at Windows general manager and My Million Pound Menu presenter Fred Sirieix, will return for its seventh year, on Sunday, 8 September. This year, they are collaborating for the first time on the event with the London Hospitality Festival, which takes place at Kings House Sports Grounds in Chiswick. The festival is free to attend for all hospitality staff as well as friends and family, and aims to become the industry’s “biggest staff summer party”. Waiters and front-of-house professionals will race at the festival and around the country as part of a celebration and promotion of front-of-house roles. The aim of National Waiters’ Day is to change perceptions regarding front-of-house roles and to highlight the rewarding career progression routes hospitality offers. Sirieix said: “Since launching National Waiters’ Day in 2012, we’ve been able to engage so many people from all areas of hospitality to join up and celebrate the fantastic work being achieved. I am so proud to be a part of such a diverse and important industry and I hope National Waiters’ Day will continue to grow and allow more people to choose careers in hospitality.”

Caring eyes regional debut for Harry’s: Sector investor Richard Caring is planning the first regional launch for his fledgling premium casual concept Harry’s, in Cardiff. Troia (UK) Restaurants, the parent company of Harry’s and the Ivy Collection, has applied for a licence in the name of Harry’s for the former Jamie’s Italian site in The Hayes, and part of the city’s St David's shopping centre, reports Wales Online. Caring acquired the closed site earlier this year, along with two in London – the Jamie’s Italian in Victoria and the Barbecoa site in St Paul’s, with the latter set to become the second Ivy Asia restaurant and bar. The Ivy Collection applied earlier this year to open a site in Cardiff, in the former Moss Bros unit at 18 The Hayes. Last October, Caring opened the second Harry’s – Harry’s Bar – at the St Christopher’s Place development in James Street, central London. The 150-cover venue become a sister site to Harry’s Dolce Vita, which opened in Knightsbridge at the end of 2017.

South West-based chain Café Grounded goes into liquidation: Café Grounded, the south west-based, independent group of cafe bars, has gone into insolvent liquidation, closing two sites in the process. The company, which was founded in January 2008 by property developer Tobie Holbrook, has closed its sites in Thornbury and Henleaze. The closures leave the business with eight sites including cafes in Bedminster, Keynsham, Redfield, Horfield and Brislington. Holbrook told the Bristol Post it was currently “business as usual at Grounded”. He said: “We are enjoying the sunshine. Regrettably, we have closed two sites in Bristol, Henleaze and Thornbury, which weren’t working for us, but our other eight sites are thriving.” Over the past few years, the business has been on the expansion trail, opening sites in Bradford-on-Avon and Chippenham. However, it closed the former site earlier this year.

Finnish street food concept to launch in London’s Covent Garden: Fafa, a Finnish street food concept, is to launch his debut London restaurant in Seven Dials in September. Founded in Finland, Fafa is the creation of Doron Karavani, and now has more than 40 locations across Finland, Denmark and Estonia. The London site is due to open in Monmouth Street, Covent Garden. Fafa began in 2011, with dishes including pitas, salads and meze. The London restaurant will be open for breakfast, lunch and dinner, daily. Dan Bennett, operations and openings manager, said: “We are thrilled to be opening Fafa’s in the gastronomic capital of the world. Doron has established a successful street food concept across Scandinavia and we look forward to bringing it to Covent Garden. We’ll be using quality fresh ingredients and cooking techniques more often used in higher-end restaurants to deliver on both taste and presentation. We’re confident this take on accessible street food will be an instant hit with Londoners and tourists alike.” Julia Wilkinson, group restaurant and strategy executive at Shaftesbury, added: “Independent, pioneering operators such as Fafa’s are key to Shaftesbury’s strategy of maintaining a unique offer in the heart of the West End. We’re thrilled to debut this concept and give the brand a permanent home to flourish in London.”

Goodbody – M&B ‘continuing to deliver good performance’: Goodbody leisure analyst Paul Ruddy has said Mitchells & Butlers is “continuing to deliver good performance”. Issuing a ‘Buy’ note on the shares with a target price of 350p following the company's third-quarter trading update, Ruddy said: “Trading in the most recent ten weeks has shown divergent trends as we would have expected given the weather and Fifa World Cup comparatives, with total like-for-like growth of 2.8%, split as food-led up 5.4% and drink-led down 0.3%. This implies in the second half to date, group like-for-likes are up circa 2.7%, with food increasing circa 4.5% and drink up 0.5%. For the year to date (first 43 weeks), like-for-like sales growth is 3.6%, with food up 3.9% and drink 3.1%, broadly in line with our expectations. Total sales growth in the year to date is 4.1%. The group has opened six sites and completed 230 conversions year to date. Overall, this is a good update from Mitchells & Butlers, delivering positive like-for-like growth in the second half to date. We will not move our (top end) Ebit forecast of £314m given some potential macro volatility into the year end. Trading on 7.0 times EV/Ebitda and 8.0 times price-to-earnings ratio, we retain our ‘Buy’ recommendation and 350p target price.”

Chipotle to roll out artificial intelligence voice system ordering to all US restaurants by end of year: Chipotle is to roll out artificial intelligence voice system ordering to all its US restaurants by the end of the year. The company began testing artificial intelligence-powered voice assistants for phone orders in early 2018. That ten-site test has grown to 1,800 locations this year and will be in all 2,500 restaurants by the end of 2019. When customers phone a restaurant to order, they are greeted by a female voice. Her responses extend beyond standard bot programming and makes suggestions when she thinks a customer might have omitted a topping on a bowl or burrito. With each transaction, she learns the idiosyncrasies of how people order. “It’s human-backed machine learning,” Nicole West, vice-president of digital strategy and product at Chipotle, told Nation's Restaurant News. “The more orders that come through the system, the more she learns. This is not a labour reduction move – it’s about convenience for our customers. Automating phone orders also reduce the amount of time managers and employees spend on the phone.” West said while it was too early to reveal the impact on sales, the brand was seeing a lot of repeat use. 

BrewDog hunts for bar partners: Scottish brewer and retailer BrewDog is on the hunt for franchise bar partners. The company, which will open its 92nd site this week, in St Andrews, runs the majority of its UK and European bars itself. However, in some European markets and further afield, BrewDog bars are run under a partnership arrangement. Now BrewDog has announced a “hit-list” of potential partners to join it in running new bars. It is looking to work with existing multi-site hospitality or retail operators, existing franchise owners, and bar owners and operators looking to convert their bar to a BrewDog. BrewDog is looking for partners to open sites in Russia, Europe and Asia throughout 2019 and 2020, with plans for the US in the near future. BrewDog co-founder James Watt said: “We are looking for difference-makers to join with us and operate the next BrewDog bar that people come to regard as their second home. Our community is at the heart of everything we do, and bar partnerships are a key part of building this as we open in more cities around the world.”

Shepherd Neame launches apprenticeship programme: Kent brewer and retailer Shepherd Neame has launched an apprenticeship programme for managers and chefs. The company has partnered with hospitality apprenticeship provider Umbrella Training to provide a structured development programme for team members to progress within the business. Shepherd Neame is rolling out the programme in stages, starting this month with a group of 26 apprentices studying for Level 3 hospitality supervisor and Level 4 hospitality manager qualifications. All the apprentices are already employed by Shepherd Neame and chosen for the programme by their managers. Their studies will last at least 13 months, consisting of 70% practical on-the-job training, 20% mentoring and coaching, and 10% workshop training and online support. All general managers and head chefs at Shepherd Neame sites with apprentices will undergo a mentoring course with Umbrella Training to understand their responsibilities. Umbrella Training will also organise one-to-one sessions with every apprentice every month, and provide Shepherd Neame with quarterly updates. Shepherd Neame training manager Angela Barlow said: “One of the most rewarding parts of my job is seeing talented young people join the business and helping them to develop and grow. It is exciting to be able to formalise that process with this new apprenticeship programme.” The course is being funded through Shepherd Neame’s contributions to the government’s Apprenticeship Levy scheme, which has been running since 2017.

Online food delivery business Lean Lunch passes halfway mark in £120,000 crowdfunding campaign for expansion: Online food delivery business Lean Lunch, which aims to “improve well-being for people and the planet”, has passed the halfway mark in its £120,000 fund-raise on crowdfunding platform Crowdcube as it looks to expand. Launched by Sat and Charlotte Mann, Lean Lunch delivers chef-prepared, sustainably packaged food to city centre offices by cargo bike. It now aims to scale up and is offering 11.32% equity in return for the £120,000 investment, giving the company a pre-money valuation of £940,000. So far, 85 investors have pledged £70,040 with 18 days remaining. The pitch states: “Online advance ordering means our food waste is almost zero. Most of our packaging is compostable and our food is delivered by cargo bike, reducing waste and carbon dioxide emissions. Each meal has three of the five-a-day, is chef-prepared and full of fresh, nutritious ingredients. Since launch we’ve produced more than 40,000 meals and we’ve only been trading two years. Business-to-business accounts for the majority of our sales. In the first quarter of 2019, we’ve produced 10,530 meals, doubling the first quarter of 2018. Our vision is to scale the business to become the de-facto provider of nutritious, sustainable food for workplaces in every city we operate in.”

SSP launches new F&B brands in Sweden: SSP Group, the UK-based operator of food and beverage outlets in travel locations worldwide, has partnered with Sweden airport operator Swedavia to open a selection of food and beverage units at Umeå airport and Stockholm Arlanda airport. SSP has launched UME Fika & Bar at Umeå airport, offering passengers a “one-stop shop for all their food, drink and retail needs”. The menu includes Swedish meatballs and hamburgers as well as craft beer, organic wine, espresso and healthy smoothies. The restaurant is divided into different zones while the outlet also encompasses a retail offer selling travel goods, including magazines, snacks and souvenirs. SSP has also launched three food and beverage units at Stockholm Arlanda airport including two new concepts – Uncorked and ÄTA. Uncorked is a lounge-style wine bar located at Terminal 5 Pier F, offering passengers an extensive wine list and a menu serving breakfast and classic Swedish dishes. ÄTA is a cafe and bar located in the Terminal 4 domestic area, with a focus on freshly baked goods including buns, hot sandwiches and pizza as well as salads, lighter dishes and a range of beer and wine. Joakim Klingsell, chief executive of SSP Sweden, said: “We’re excited to be working with Swedavia to strengthen the food and beverage offering at Umeå airport and Stockholm Arlanda airport. These exciting new concepts will present them with outstanding local cuisine that is a ‘true taste of Sweden’.” 

Loungers lines up Basingstoke Cosy Club opening: Loungers, the operator of neighbourhood cafe-bar restaurants trading under the Lounge and Cosy Club brands, has secured a site for the latter concept in Basingstoke, Hampshire. The Nick Collins-led group will open at the former Giraffe site in the town’s Festival Place scheme in October. It recently opened the 26th site under the Cosy Club brand, in Durham, as part of the new £30m Riverwalk development on the site of the former Gates shopping centre. It plans to open five Cosy Clubs in its current financial year, alongside 20 Lounges. The group is also due to open Cosy Clubs in Nottingham and Plymouth as it expands its geographic footprint nationwide. Earlier this week, Loungers opened a site in King’s Lynn, Norfolk. The company launched Poco Lounge in High Street, creating 30 jobs. Loungers has invested £700,000 to refurbish the site, adding artwork, vintage sofas and new lighting to create a retro-style look. Last month Loungers, which floated on the stock market in April, opened its 150th site – Fosso Lounge – in Wells, Somerset.

Sussex-based wedding venue operator acquires second site: Sussex-based wedding venue operator Stuart Guy has acquired his second site. Gray, who owns The Ravenswood in West Sussex, has bought Crowcombe Court in the Somerset village of Crowcombe from David and Kate Kenyon in a deal brokered by agent Christie & Co. The grade I-listed mansion house is set within ten acres of parkland and landscaped gardens. Guy plans on building on the current levels of trade and further developing the business. He said: “We are really happy to have bought this stunning venue – it truly is a gem!”

Wye Valley Brewery completes major expansion project: Herefordshire-based brewer and retailer Wye Valley Brewery, which was founded by a former Guinness brewer almost 35 years ago, has completed a major expansion project. It comes after the company received a £100,000 Marches Building Investment Grant, part-funded by the European Regional Development Fund. Wye Valley Brewery has extended an existing building at its nine-acre site in Stoke Lacy to provide additional temperature-controlled storage space, as well as multi-level loading bays. Managing director Vernon Amor told Insider Media: “We now deliver more than 12 million pints a year to more than 1,200 pubs, restaurants and bars throughout the West Midlands and South Wales. Having relocated to the former Symonds Cider site in 2001, a decade of investment and expansion followed. As the business continued to grow, a bottling line was included and a new brewhouse in 2013 allowed us to further increase capacity. However, it was clear with double the amount of beer being produced, the brewery would need to create the capacity to both store and deliver more product.” Wye Valley brewery also operates eight pubs.

Severn Cider takes over Gloucester’s oldest pub for debut site: Gloucestershire-based cider and perry-maker Severn Cider has opened its debut pub. The company, which is based at The Old Vicarage in Awre, near Newnham, has taken over Gloucester’s oldest pub, Dick Whittington’s. The 13th century inn had been closed since March but has opened in time to host acts as part of the city’s rhythm and blues festival, Punchline Gloucester reports. The grade I-listed venue was once home to Richard Whittington, who became lord mayor of London. Severn Cider has been operating from the cider mill at its family home since 1956. As well as selling its own cider and perry, the mill hosts weddings and offers self-catering accommodation.

Marston's strikes beer sponsorship deal with Stoke City FC: Marston's has struck a three-year sponsorship and supply deal with Stoke City Football Club. The agreement sees Marston's become the Championship side's official beer partner and will supply all but soft drinks at the club. Marston’s beer and branding will appear throughout the club from this week. Marston’s regional manager Paul Riley said: “We are proud to be a Staffordshire brewer sponsoring Stoke City Football Club in this perfect local marriage of skill and expertise.” Paul Lakin, chief commercial officer at Stoke City Football Club, added: “We are delighted to welcome such a prestigious brand as Marston’s on board. We are looking forward to working alongside it, delivering both a quality range of beer and exciting promotions for our supporters.”