food pub manager
John Taylor
Punch Tavern, Fleet Street, London 0207 353 6658
punchtavern.com
Covers: 100
Average covers a week: 500
Average food spend per head: £10
Wet:dry split: 63:37
Background: John has worked in hospitality for nine years and as manager of the Punch Tavern for four. Since he started at the pub, weekly turnover has risen from £5k to £14k. John has also developed an outside catering business at the pub that is turning over £50k a year.
Initiatives and achievements: Wine tasting, quiz and team-building events for corporate groups. John has also introduced a vintage burlesque night, alcohol-free cocktails for city lunches, and snuff boxes and chocolate cigarettes to help customers get over the ban. New initiatives include hiring a marketing and sales person to help grow business, delivering home-cooked meals in the City, and creating a customer database.
The menu: To suit City slickers and keep up with the coffee-shop culture, the menu features sharing dishes like mezze platters and Asian platters, as well as a mangia buffet table that features food from around the world. There's a casserole of the day and an 18-item salad bar. Breakfast is also on the menu. The selection includes the classic fry-up (£7), plus healthy options like natural yoghurt with nuts, oats and honey (£2.75). Canapés range from snacks for £4 a head to the equivalent of a full meal for £10 a head.
Bridget Croft
The Gun, Docklands, London
0207 515 5222
thegundocklands.com
Covers: 60
Average covers a week: 700-800
Average food spend per head: £30
Wet:dry split: 50:50
Background: Bridget has been in the hospitality industry for 13 years and manager of the Gun for nearly 18 months. She describes the style of service at the Gun as relaxed fine dining. Bridget motivates the team by promoting within the company. Waiters, bar staff and cleaners have moved up the ranks to join the company's management team. The Gun is one of Tom and Ed Martin's seven London gastropubs.
Initiatives and achievements: Bridget has worked with the events and marketing team to re-assess the layout of the building and increase private dining and events potential. She is also a great believer in supplier training and weekly sessions often feature wine, spirits or cheese, for example. Since Bridget has been at the Gun, turnover has increased by almost 20%.
The menu: Dishes include: Jerusalem artichoke and truffle soup (£5.50); pint o' prawns with aioli (£8.50); roast fillet of sea bass, clam and pancetta vinaigrette (£16); butternut squash gnocchi, cavalo nero, trompette de la mort (£11.95); chocolate and orange torte, raspberry sorbet (£5.50); sticky toffee pudding, camomile tea ice cream (£5.50).
Justine Stevens
5 Degrees West, Falmouth, Cornwall 01326 311288
staustellbrewery.co.uk
Covers: 160 inside, 140 outside
Covers per week: 600
Average food spend per head: £9.95
Wet:dry split: 45:55
Background: Justine has worked in hospitality for 10 years and at 5 Degrees West since it opened in 2003. She says the hardest thing to get right about her business is trying to please all customers as they all have different expectations. She says: "I love it that my clientele is so varied, from 18 to 80. That's the biggest buzz, to see all ages - you have to be different for every customer."
Initiatives and achievements: Turning a run-down nightclub into an award-winning bar. Justine ups sales by improving staff knowledge. Initiatives include student nights, wine nights, food and drink tasting events, and music nights. The business is growing at around 11% year on year. Justine has completed 10 qualifications, ranging from food hygiene to the National Certificate for Door Supervisors, at the St Austell Brewery training centre.
The menu: The menu features small and large nibbles like Cajun-spiced local Brie and smoked cheddar fritters with salad (£5.95), and pan-fried calamari with fresh chilli, ginger and lemon grass served with soft egg noodles and sweet chilli sauce (£7.95). Toasted ciabattas are available between 12noon and 6pm and main courses features the 5 Degrees West double burger - two 6oz Cornish beef burgers layered with bacon and Mozzarella cheese, and topped with a local organic egg, served with baby leaves and skinny fries (£8.95).