Booker helps pubs tap into key food trends

The majority of popular dishes on pub menus have been taken from casual-dining chains, according to Booker chief operating officer Guy Farrant.

The insight followed Booker's rise in sales of 5% to £5bn (including tobacco)​ for the 52 weeks to 25 March, which was driven by the continued development of the group.

"We're learning a lot of lessons from working with a lot of the casual-dining sector and seeing through those people what's on trend and helping our independent customers by using those learnings to help them select what's best," said Farrant.

Sunday roasts opportunity​

Through working with casual-dining groups, Farrant had spotted a notable trend in them dropping Sunday roasts from their menus, which pubs could cash in on, he added.

"That offers pubs a great opportunity to put on a carvery or a premium Sunday roast offer."

The wholesaler also worked on improving its frozen bread offer and would continue to look at the rest of its range, said non-executive chairman Stewart Gilliland.

"What we're trying to do is learn from what we have got in the Makro business and bring that back into the rest of the estate."

Fresh and frozen​

He added: "We're looking in the areas of fresh and frozen, and some of the other areas we're trying to complement one branch with another [where we have two different brands sitting together]."

Meanwhile, in Booker's annual results, released on 19 May, managing director Stuart Hyslop said: "Catering and small business has made good progress during the past 12 months through both our Booker and Makro branches.

"For our independent caterers, where their demand has been unpredictable, the 'Lock Down' package is now three times bigger and will run for a minimum of 12 weeks, giving our customers confidence and security."

The group also reported like-for-like sales to caterers up 0.6% and operating profit before tax up 11% to £115m for the 52-week period. Internet sales were also up 12% to £979m.