These days it is a rare pub that can survive on sales of drink alone, particularly in more rural areas. The wet-led pub is becoming scarce and the food-led pub is pretty much the industry standard.
To compete and succeed in a highly value-sensitive market you’ve got to turn out good food that wins and retains customers but that maximises profit. One option is to take the “foodservice” route and buy it all in ready for regeneration. Another is to become a gastro-pub – a restaurant by another name – and employ highly skilled and costly staff.
But there is another option. You can produce great pub food, in your own kitchen, within budget and from top class ingredients. Not fine dining perhaps but not ready-meals either. High quality home cooking; ideal for the pub environment and easy for you to deliver.
This course will take you through the steps of defining your offer, planning your menus, developing your dishes and executing service. Using a mixture of cooking and planning sessions you will be able to use the time to create an approach to food in your pub that will maximise your all-important food trade and win you the reputation you deserve.
