Recent weeks have seen many Liverpool venues close
Merseyside's hospitality industry is in "survival mode" and will remain so for at least a year, according to brewery owner.
"The directors and the staff have done everything possible with various initiatives and events to keep things going but we have been working against post-COVID conditions and a major downturn in the economy which has become increasingly worse as time has gone by." "That's now cause a ripple effect across not just our industry but it goes all the way back to fuel. We are at almost the last chain of defence when it comes to hospitality because we are the ones who buy in the raw materials and process them and then pack those into a product that then gets sold into a pub.
He added: "Last July, CO2 went from £200 a tonne to £2,000 a tonne, if you could get the supply. We went through about 5 tonnes a week."Craig explained: "I think the entire drinks industry is going to be in hunkered down in survival mode for the next 12 to 18 months." "One of the reasons that we're staying afloat is our bar . If we didn't have this, we would be screwed."
"But at the same time, I know we're sort of not because I'm aware of the community value and the human value of the local, which can't be lost."People who know each other incredibly well but only because of the pub. Whether that's sitting down to watch the football together on a Saturday afternoon and that's what you do with that group and that's how you know them.
"You're left with no choice but to pass that price increase onto the consumer. We're quite proud of the fact we pay our staff well - way above minimum wage regardless of their age bracket. You can't scrimp on things like that.
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