The idea: The pub now offers its own deli menu featuring make-your-own deli platters, ploughman’s lunches, homemade sausage rolls and Scotch eggs, quiche, homemade breads, fresh salads and smoked fish.
How it works: Items are on display in the pub for customers to see and are also available to buy and take home. The deli bar is closed for the winter but will re-open in March with a full outside kitchen and an extended range.
Marketing: The menu is marketed internally, on chalkboards, and via the pub’s website and social media pages.
Be prepared: The pub invested in a second hand display fridge and commissioned a local carpenter to build some cabinets which complemented the rest of the pub.
Pay-off: Offers a point of difference; encourages customers to try new food concepts; allows the pub to upsell; positive feedback from customers.
Key benefits: Allows the pub to offer food all day without putting extra pressure on the kitchen; increases covers during the summer months without causing delays in service; turns drinkers into diners.
Advice: Lessees of the Hook Norton Brewery site, Mark Higgs and Claire Cooper, advise: “Invest in really good training for your staff – food service is very different to waiting tables.”
Best outcome: During the summer months the deli bar takes between £2,500 and £4,000 per week