What do On Premise consumers want in 2024, and how can suppliers and venues provide it?
The UK’s 2024 festival season was one of the most anticipated yet. CGA by NIQ reveals consumers’ passion for an evolving festival circuit and the potential size of the prize for brands operating in this space.
Dive headlong into ways that brands and operators can maximize the beverage opportunity in various key On Premise channels.
Suppliers need to overcome some major challenges in Ireland’s lager category to protect sales, new data from CGA by NIQ shows.
Charting the consumer’s journey to purchasing a drink in the On Premise is critical for suppliers and operators to understand the vast number of opportunities and threats they face throughout the decision-making process.
Britain’s leading hospitality groups recorded year-on-year sales growth of 1.7% in September, the latest edition of the CGA RSM Hospitality Business Tracker reveals.
Challenging comparatives mean Britain’s On Premise drinks sales have fallen year-on-year for the third week in a row.
After another year of evolution in out-of-home eating, what does the future hold for food-focused suppliers and operators?
Trade-ups remain a big trend in the worldwide On Premise—but how can suppliers and venues capitalise? Graeme Loudon, CGA by NIQ’s global customer success director, used CGA’s latest data to show the way forward at the recent Bar Convent Berlin event. These are seven of his top insights.
Halloween continues to grow as one of the most popular and high-performing occasions in the GB On Premise market.
As tequila steadily gains share of Britain’s On Premise spirits market, CGA by NIQ’s research delivers the insights suppliers need to win in this increasingly competitive category.
New research from CGA by NIQ highlights some key differences in beer and spirits sales in Alberta and Quebec—and the importance to suppliers of province-level knowledge and strategies across Canada.
Tom Graham, Senior Manager, Customer Success – ANZ, dissects how various age groups are interacting with the On and Off Premise, and how Pub owners and operators can adapt to these new behaviours.
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