What general areas have you been advising the pubs on?
"Dispense, energy saving and cellar safety."
What key changes have you advised the licensees to make in your category?
"Mostly energy saving, such as:
i) Keeping cellar doors closed,
ii) Keeping refrigeration units free of stock stacked against cooling grills
iii) Keeping vents clean
iv) Keeping bottled stock out of cellars
v) Keeping food out of cellars."
As a category champion, what key messages did you look to tell the four pubs involved?
"Cellars and dispense cost on average £4,000 per annum to operate in terms of electricity. Most of the sites could easily reduce this cost by 10 per cent by taking action on the above list."
As a company, are there any learnings from working with our pubs that you can take forward to other customers?
"Energy saving is relatively easy in pubs but few are considering it as the equipment is provided by the brewers as part of the beer pricing."
Looking forward, what key messages do you offer pubs as they look to trade their way out of the recession?
"Consider energy-saving ideas."
