Avoiding last orders: How wine can rescue Britain's pubs

Abstract

Purpose

The aims of this paper is to review the latest management developments across the globe and pinpoint practical implications from cutting‐edge research and case studies.

Design/methodology/approach

This briefing is prepared by an independent writer who adds their own impartial comments and places the articles in context.

Findings

The public house has long been an established part of UK culture, deservedly taking its place alongside such as fish and chips, royalty and afternoon tea. Recent years have not been kind, however. And as proprietors continue to shut their doors permanently at an alarming rate, it illustrates that even the greatest of British institutions are not immune to the ravages of time. For most of the last century, such an outcome would have been unthinkable. Community life invariably revolved around the local pub and business generally thrived as a result. Such establishments were mainly frequented by working‐class males, with beer being the staple drink for the vast majority. But nothing lasts forever and certain developments served to take publicans out of this comfort zone.

Practical implications

The paper provides strategic insights and practical thinking that have influenced some of the world's leading organizations.

Social implications

The paper provides strategic insights and practical thinking that can have a broader social impact.

Originality/value

The briefing saves busy executives and researchers hours of reading time by selecting only the very best, most pertinent information and presenting it in a condensed and easy‐to digest format.

Citation

(2010), "Avoiding last orders: How wine can rescue Britain's pubs", Strategic Direction, Vol. 26 No. 9, pp. 26-28. https://doi.org/10.1108/02580541011069378