Hot drinks focus: Tea and coffee confidence
For pubs, competing with the high-street coffee chains isn't a matter of quality. The fact is, the product range available to pubs through cash & carry outlets and wholesalers enables the trade to take on the specialists. In most cases, it's mainly a matter of having the confidence to put together a compelling offer.
Andrea Stopher, senior trade marketing manager with Twinings, says: "Licensees must offer a comprehensive choice - for example, putting a 'tea' on the menu simply won't do. Nobody would dream of offering just black or white coffee anymore and the same goes for tea."
One way to drive sales is to play to the strengths pubs can bring into play. Most pubs will be ready to offer a hot drink after a meal, and many will already try to persuade customers to trade up to a snack, cake or sandwich with morning coffee or afternoon tea.
Equally, the joys of a cup of strong tea with a full English breakfast are well known. But with a good range of speciality teas, it's possible to match to the full pub menu - and try something different.
Beer and wine expert Oz Clarke recently got together with Stephen Twining, the 10th generation of the family to work in the business, and came up with the following suggested matches:
- traditional English tea: serve with an all-day fry-up or crumpets in the afternoon
- assam: serve with a selection of muffins or cakes, Irish stew or beef stroganoff
- Earl Grey: serve with Welsh rarebit or a selection of mild English cheeses
- darjeeling: serve with a spicy curry or fish dishes
- lapsang souchong: serve with smoked fish such as haddock or salmon
- peppermint infusion: serve with chocolate desserts
- lemon & ginger infusion: serve with spicy vegetable dishes.
