Some operators recently told The MA they felt gravy was a condiment that should be included the price of a roast dinner.
However, others explained tight margins meant pubs can’t afford to give products away.
Owner of the Unruly Pig in Bromeswell, Suffolk, which is number one on the Top 50 Gastropubs list, Brendan Padfield, told The MA the pub charges £1 for extra gravy as it is the second most expensive ingredient for a roast dinner.
He said: “Extraordinary times call for extraordinary measures and proper bone stock gravy takes a lot of love, labour and expense.
“There are customers who order extra gravy before seeing whether the extra is actually needed, we decided the fairest way of dealing with this is to charge when it is ordered rather than increase the price for all customers to cover the cost of those who order extra, which is a reasonable number.
Deeper pockets
“There can be an expectation the extra portion will be delivered free of charge, but if that same customer went to [a supermarket] and asked for an extra pot of sauce, they would reasonably be expected to pay for it – yet their pockets are deeper than mine.”
Recent figures from CGA showed food inflation in the year to February stood at 1.8%, while the Office of National Statistics (ONS) said the rate of consumer prices index inflation eased to 2.6% for the year to March, down from 2.8% in February.
Meanwhile some operators opted not to charge for extra gravy on roast dinners, but implement additional costs for extra menu items, including roast potatoes and cauliflower cheese.
General manager of the Bat & Ball in Wisborough Green, West Sussex, Daniel Webber, explained the cost of extra gravy is absorbed by the pricing of its roast dinners, which cost an average of £21.
Webber added unlike Yorkshire puddings, extra roast potatoes, cauliflower cheese and stuffing, which the pub charges an additional £1 to £4 for, he felt gravy is a condiment rather than an optional extra.
He continued: “It does seem customers often expect to be charged extra nowadays as it is usually included in the order process rather than at the table when the food arrives, but to us, it doesn’t sit well charging extra.
“We quite strongly agree that for a full hospitality business, condiments should be an assumed part of the service rather than a charged extra.
“As far as I can see, if you are going to charge extra for gravy, you should probably charge extra for ketchup or mayonnaise.”
Price points
Whether pubs charge for extra gravy or not, owner of the Dog at Wingham in Canterbury, Marc Bridgen, said price point and customers expectations were the most important things for operators to consider.
He told The MA: “We charge a premium price, between £20 and £30, for a premium product and our guests are welcome to ask for extra gravy and a few more potatoes if they are really hungry.
“But margins are incredibly tight and many simply can’t afford to be giving products away - price point has to be considered though.
“Very high-end restaurants don’t charge for bread service as it is often built into the menu price. We do charge for bread on our a la carte menu but some set price menus include bread.
“It depends on your price point and portion sizes. If you are serving a value roast then it is reasonable to charge for extras, but it depends on your product level and price point.
“Value propositions need to charge for sauce, whereas higher price points typically include sauces and guests’ expectations should align.”
