Punch launches food menus for leased and tenanted pubs

The menus, which are currently being trialled in six pubs before a full launch next spring, will be available to all tenanted and leased pubs and Punch’s retail division.

Punch developed the menus following consumer research, operator feedback, wider market information and the latest food trends.

Ingredients for the menus will be selected by Punch from a range of national and regional suppliers and supplied through Punch.

Three new menus​

The three menus have been defined as ‘Village Pub and Kitchen’, designed for destination pubs; ‘Pub Classics’ for more traditional pubs; and ‘Our Local’, which will offer on-trend dishes for pubs with “a more discerning customer base”.

Punch publican Paul McIver said: “As soon as we heard about Punch providing food support to leased and tenanted, we were keen to act as a trial pub.

“We have two tenanted pubs, as well as a pub in the Retail Division, and when we assessed the success of our Retail pub and the turnover it brings in, we thought it was a no-brainer to use a menu developed by the Punch team.”

He added: “The level of support we get from this is of great value; the Punch team has looked at our demographic and guided us to the menu that best suits each pub.

‘More professional feel’​

“The quality of the food sourced gives our tenanted houses a more professional feel and the wide range of food on the menu means we have something to suit all ages. We have really high levels of return custom – so it’s safe to say the new menus are working.”

Punch’s Buying Club has also developed a series of blog posts to inspire operators looking to create or enhance and market their food offer.

Punch head of food Andrew Jobes said: “It is important for us to ensure we are offering not only our managed pubs support with seasonal menus, but also our leased and tenanted publicans.

“Pub food is unique to the British market and we are aware that customers are looking for high-quality food with some innovation. We really hope we have managed to achieve this with these menus.”