The new menus mark development in the Hive Pubs concept because the offer is tailored for the nuances of the customers and communities each Hive Pubs site serves.
The majority of Hive Pubs will now offer a ‘core’ menu of pub classics and favourites alongside new dishes including small plates, tacos, flatbreads and a Katsu curry.
Hive Pubs with a smaller food focus will provide a more simplified menu centred on pub classics while franchisees seeking to provide a more significant food offer will have an extended menu that includes premium dishes such as risotto, lamb shank and an Eton Mess Sundae.
In addition to the revised menus, seasonal specials will also be incorporated into the Hive Pubs food offer for the first time, whereby franchisees will be enabled to select their own specials enabling them to add their individual flair to their menus.
One common feature across all the new Hive Pubs menus is the introduction of a signature ‘Hot Honey’ used in a range of dishes such as a ‘Hot Honey’ burger. Synonymous with Hive Pubs, customers are signposted to dishes that include ‘Hot Honey’ via a little bumble bee sign.
As part of the new menus and product range, new deals and promotions have been incorporated into the Hive Pubs offer including two-for-one burgers on Tuesdays, Pizza & Beer Moretti Wednesdays and a steak dinner for two offer on Thursdays.
Drive revenue growth
Curated by the Hive Pubs operations and marketing teams in conjunction with the Greene King food team, the new Hive Pub menus have been designed to increase customer satisfaction and drive revenue growth for franchisees and their pub businesses.
Greene King Pub Partners managing director Dan Robinson said: “These new menus are an exciting and important step in the development of Hive Pubs and our franchise offer as a whole.
“The menus and enticing promotions will appeal to customers, enabling our franchisees to grow their revenues. Seasonal specials also mean franchisees can showcase their creativity and get innovative with their menus.
“Already our franchisees are seeing the impact of the new menus, with like-for-like sales and spend per head all increasing since their introduction.”