Reform will give boost to pub grub, say experts

Licensing reform is good news for pub food, according to industry experts.

Longer hours and more family-friendly pubs will mean more opportunity to increase food sales, delegates at the Publican's Pub Food Network​ agreed.

The Pub Food Network​, which took place last week, brought together pub food experts from every side of the trade including Anthony Robinson, licensee of the Inn at Farnborough (pictured)​, The Publican​'s Catering Pub of the Year. Other delegates included Jason Danciger from Spirit Group and Darren Massey from Fuller's as well as Rebecca Stewart from Brakes, Miranda French from Portfolio International and Chris Cannon from UBF Foodsolutions.

"We would definitely welcome the chance to open later, when licensing laws change," said Anthony Robinson. "Although we would probably change our menu according to demand."

The issue of children in pubs, which has stirred up controversy throughout the trade, was also welcomed.

Many licensees are worried that scrapping children's certificates will mean parents and children will assume they are welcome in every pub. Allowing unaccompanied children into pubs is also a concern.

But, many delegates thought pubs that were unsuitable for children would not appeal and there would be a natural censorship.

Instead they said they saw family dining as a huge growth area for pubs in the future.

"There's a big market for catering for families in the early evening then adults later on," said Anthony Robinson.

The grey pound was also seen to have big potential for growth.

"Older people are very price sensitive and very size sensitive," Rebecca Stewart pointed out. "They don't want huge portions they can't finish because they don't like waste."

Anthony Robinson said he had success offering half portions, which sold well to older people. "They're very important to us," he said. "Older people are the mainstay of our lunchtime trade during the week so it's vital we serve them what they want."

Other trends identified by the experts were the potential for pubs diversifying into other areas such as takeaway sandwiches or fish and chips.

Catering for consumers on every occasion was also identified as important with Jason Danciger pointing out the rise in demand for salads and lighter dishes.

Poor cousins​

Pubs are seen as the "poor cousins of the hospitality industry" according to licensee and chef Anthony Robinson.

Speaking at last week's Pub Food Network​, Anthony, whose pub the Inn at Farnborough is The Publican​'s Catering Pub of the Year, said pubs were suffering from a training and recruitment crisis.

All the delegates agreed that more has to be done to tempt students into the pub trade - perhaps by pub companies and individual licensees becoming involved with catering college courses and with school careers fairs or by offering effective work experience to students.

The Pub Food Network​

The Pub Food Network​ brings together people with an interest in pub food, from every side of the trade.

Suppliers, licensees, pub companies and others are welcome to join the discussions, which are held three times a year in London.

If you are interested in taking part in the next Pub Food Network​ or want to find out more, contact Johnny Loizides on 020 8565 4424.