Focus Outdoor: Extending your food offer

Summer's here and the barbecues are sizzling - although whether it's the sausages or the rain hitting hot metal is anyone's guess.

Extending your food offer, though, is one good way to make the most of your outdoor area. Since the smoking ban, licensees have invested heavily in their outdoor areas, but getting your garden to really work for the business involves more than just putting up a smoking shelter.

"The smoking ban has prompted many outlets to think about their outdoor space for the first time and licensees have quickly learned that keeping customers comfortable encourages them to stay longer and increase their average spend," says Sabrina Jackson, commercial market manager for Calor, which supplies the fuel for gas barbecues and patio heaters.

"As well as providing seating and shelter, publicans can also consider increasing their food offering, and barbecues and hog roasts offer an element of chef theatre that can help an outlet differentiate itself from its competitors.

"These kind of events are already popular at conferences, weddings and parties, and pubs, too, can make a success of regular outdoor cooking."

You need to think carefully about the space you have, the resources available and the market you are targeting before making your investment, though.

"Above all, licensees should find a solution that is right for them - one size doesn't fit all," Sabrina adds. "For example, pubs with limited space and resources can offer a barbecue night once a month when the chef takes to the garden.

"Other outlets may find a barbecue works every weekend and can employ a dedicated al fresco team including waiting staff, chefs and barstaff."

The equipment you use should be of commercial catering standard. The average domestic barbecue won't last long in a busy pub garden and a professional piece of kit offers a number of advantages.

Calor's range, for instance, includes the Cinders Cavalier, a barbecue with high-grade flame carriers to spread the heat evenly, stainless steel integral fat incinerators and full-length drain pans. It's easy to clean, virtually maintenance free and folds flat.

Also, as has become obvious in recent weeks, you need to prepare for the British weather and make sure customers are kept dry and comfortable.

Calor has created a new all-in-one solution called the Ferado Terrace, a shelter with an integrated, roof-mounted heater. Pubs with less outdoor space may find mobile patio heaters or fixed radiant and tube heaters more suitable, however.

Patio heaters have become a controversial subject in these days of climate change awareness, of course, and Calor has compiled a range of simple hints and tips in a leaflet snappily titled Responsible & Safe Usage of LPG Alfresco Appliances. You can get a free copy by calling 0800 216659. You can also find more advice on making your outdoors profitable at www.lpg-catering. co.uk/alfresco