Removing biggest serving costs just under 8% in revenues on average, research suggests, but customers might complain
It may cause sour grapes among those halfway through dry January, salivating over the thought of that sauvignon blanc in a fortnight’s time.
But experts at Cambridge University have found that taking the biggest serving of wine off bar menus could benefit the nation’s health without hurting pubs’ profits.
Continue reading…Removing biggest serving costs just under 8% in revenues on average, research suggests, but customers might complainIt may cause sour grapes among those halfway through dry January, salivating over the thought of that sauvignon blanc in a fortnight’s time.But experts at Cambridge University have found that taking the biggest serving of wine off bar menus could benefit the nation’s health without hurting pubs’ profits. Continue reading…