Pub Food Takes Off

There's little doubt that pubs are feeling the pressure of changes which many licensees feel are being 'forced' on the trade by regulation.

However, the newly published Pub Catering report from research company Mintel argues that customer demand will drive changes, to the pub food market in particular, far more effectively over the next few years than anything imposed on pubs by legislators.

The report, based on a survey of 2,000 consumers, has a broadly positive message for the trade. The pub is consumers favourite place to eat out.

For pubs to take advantage of this trend, Mintel believes:

* Sourcing of ingredients is key. Whether or not pubs make a feature of organic or local/regional products, dishes should be able to stand out on the flavour of the ingredients

* Pubs need to keep up to date with new or emerging flavour trends. Chilli is already well established on menus, while other ingredients beginning to emerge include purple sprouted broccoli, beetroot and broad, runner and French beans

* Adding homemade items such as house-baked breads, or specialist sauces and chutneys will help pubs make their offer stand out

* All-day light menus including Welsh rarebit, fruit platters, small cheese boards or sandwiches will improve on the limited range of bar snacks currently available in many pubs.

Tell us about how you are developing your pub's food offering. Email us at: marketing@nnlva.co.uk

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