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Stir it up magazine Jan Feb 2015

HOSPITALITY England’s pubs toast tourism >> VisitEngland, the national tourist board, has announced a new collaboration with The British Beer & Pub Association (BBPA) in advance of English Tourism Week. Pubs represent a significant contribution to the visitor economy and as the lead body representing Britain’s brewers and pubs, the BBPA has pledged to encourage its members to take part in this important week for the tourism industry. Tourism is worth £106billion to the UK economy and employs 2.6million people. English Tourism Week (March 14-22) kick starts the tourism season and provides hundreds of tourism businesses with the opportunity to take part in a national campaign to encourage more visitors through their doors and inspire people to become tourism ambassadors for their local area. British Beer & Pub Association chief executive Brigid Simmonds said: “With great hospitality, accommodation and entertainment, pubs are right at the heart of English Tourism. Pubs now serve around one billion meals every year and offer 50,000 rooms. The British Beer & Pub Association will be encouraging all our members to celebrate English Tourism Week, and offer advice on how they can get involved.” More information on English Tourism Week, including event ideas and an online toolkit including logos, posters and flyers can be found on the official website www.englishtourismweek.co.uk Sunday Roast ...still the nation’s favourite pub grub >> The Sunday roast, a proud part of Britain’s culinary tradition, is still the number one meal for people dining out in pubs, according to research commissioned by Unilever Food Solutions. Of 1,000 consumers surveyed by OnePoll, just over a quarter (27%) said they choose it above any other dish, and almost half (4 out of 10) said they’d like to see it on the menu every day of the week. When asked to name their favourite pub food, respondents chose the following five meals: 1. Roast dinners (27%) 2. Steak (25%) 3. Burgers (18%) 4. Fish and chips (17%) 5. Pies (8%) Respondents were also asked what makes the ultimate roast, describing the ideal combination as: • 3 slices of meat • 3 roast potatoes • 2 Yorkshire puddings And it should be served with carrots, peas and thick gravy poured over the whole plate. Beef is the meat of choice among a third of respondents, and carrots top the poll with 7 out of 10 consumers choosing them as their favourite veg. When it comes to what’s served on the plate, however, traditions are changing. Gone are the days of having Yorkshire pudding only with roast beef – 8 out of 10 consumers said they like to eat them whatever the meat. Chris Brown, channel category manager, Unilever Food Solutions, said: “Pub food has undergone a revolution over the last couple of years. But, despite changing tastes and a trend towards world cuisine, our research shows pubs can’t go wrong with a traditional Sunday roast with all the trimmings. Affectionately known as pub grub, these days the food is nearly as important as the beer menu. Today, pubs serve a variety of excellent freshly cooked meals that rival some of the best restaurants.” “...our research shows pubs can’t go wrong with a traditional Sunday roast...” FOODSERVICE INTELLIGENCE FROM Menu & pricing developments from 2014 Winter Menus By Simon Stenning, executive director, Allegra Foodservice Branded operators are now becoming more confident in increasing menu entry prices (cheapest), however they are slowing down the increase of menu exit prices (most expensive). Allegra’s latest research from the Restaurant Brand Portal shows that there have been significant developments in menu pricing when comparing the 2014 Autumn/Winter menus against those of 2013. Over the past few years, branded operators have been reducing menu entry prices in order to entice customers in with low prices, while exit prices were increased to encourage upsell, deliver a premiumised treat, and of course, improve margins. In the 2014 analysis Allegra have seen strong growth in entry prices, as confidence in the economy increases and operators feel that consumers no longer need value messages in order to choose where to eat out; Main course entry prices have increased on average by 7.9%. This shows us that operators are returning to some normality in pricing. Typical menu item prices are normally kept reasonably flat and so, have only increased by 3.3% in the past year, as operators need to keep their flagship dishes competitively priced. With the menu prices of branded operators returning to normality there is an opportunity for independent operators to have more confidence in increasing their entry prices and improving margins. It will still be important though that value is delivered, however value for consumers is derived from the overall experience and the quality of the food, drink and service, rather than simple being cheap. JAN / FEB 2015 23


Stir it up magazine Jan Feb 2015
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