Making money or taking the Michael?

If recent history has taught the pub community anything it is the need to keep a tight rein on costs. It's a key way to protect margins in this day and age.

Managed pub operator Mitchells & Butlers and Manchester brewer Hydes are the latest to show that addressing costs can help improve profits, some of which can then be re-invested in the business. This can only be a good thing.

But the mechanics of bolstering margins can sometimes send a shudder down the spine of the paying public.

I met a friend in a freehouse pub near The Publican's offices last week and when I asked him what he was having, he said a pint of orange juice. I ordered my friend's drink, along with a pint of beer for myself. I watched as the barman poured my pint of Cornish-brewed ale into a glass. Cost? £3.25.

I then watched as he poured concentrated orange juice out of an already opened carton into a pint glass. Cost? £4.10. Yep, £4.10. For a pint of concentrated orange juice. Not even freshly squeezed stuff.

The chap even warned me it would cost this much before ringing up the till. He even apologised, which suggests something's amiss.

I fail to see how this price was justifiable. Plus this was a freehouse, so there was no chance it was compensating for the beer tie.

One could argue that in a Central London pub I should expect to pay higher prices, and I accept that £3.25 is what such a venue can legitimately charge for a pint of real ale.

But margins schmargins, north of four quid for a bloomin' orange juice?

Regardless of the business case for such a price, as a consumer I felt that I was being ripped off. Pure and simple.