S&NPC offering carvery tips for pubs
Scottish & Newcastle Pub Company (S&NPC) licensees who want to run a carvery at their pub can now take advantage of a new training programme.
A series of day-long courses are to be held after a successful trial.
The course capitalises on the increasing popularity of roasts in pubs - with servings sales up over 20% in 2009 over 2008.
Ben Bartlett, the company's food development manager, said one of the benefits of carveries is there is "virtually no wastage as leftovers can be turned into dishes such as hot baguettes, curries and stews".
Bartlett estimates that lessees starting up an average 100 cover Sunday carvery at £10 per head including coffee and dessert can add £700 to their weekly profit.
He added: "A carvery can be produced in a standard kitchen without any special equipment. And for lessees wanting to display their carvery in a counter top light display unit, we have negotiated a 30 per cent discount with a leading supplier."
