Owner of family-run business Barr & Barr Hospitality, Rob Barr, told The Morning Advertiser (The MA) there are “always opportunities out there, no matter how dark the day is.”
Barr - who operates three pubs across West Sussex and Dorset: the award-winning Onslow Arms in Loxwood, the Red Lion in Winfrith, and the newly acquired White Hart in Henfield – has built a reputation for creating destination venues that offer memorable experiences.
Despite market pressures from energy costs, rising taxes and national insurance contributions to name a few, Barr said his outlook remained optimistic.
“We’re trading above expectations, around 5% up year-on-year, which is always a good place to be.
“There’s always opportunity out there, no matter how dark the day is. In our industry, unfortunately, some opportunity comes from other people’s misfortune, but it’s about finding the right opportunity for you, your business and what you want to offer.”
Sharing culture
Barr added the company has planned to take on additional sites once every 18 months to two years. But focusing on venues that align with the brand’s ethos has stood the business in good stead so far, he explained: “I’ll never look at a city centre pub, it doesn’t quite fit what we’re about.
“Our tick boxes are: Does it have a car park? Does it have additional revenue streams? Does it have a dense populus around it?”
Tapping into changing consumer behaviour has also been crucial. Barr noted there had been a growing appetite for shared experiences in hospitality, something the group has harnessed by adding tapas-style small plates to the menu with an offer of four for £20.
“We’d love people to go for the starter, main and dessert, but if you can maximise that sharing experience then you’re increasing dwell time and spend,” the multiple operator added.
This sharing culture has also translated into increased alcohol sales. While lager remains the group’s top seller, Prosecco has seen a notable rise, with around 10% of customers upgrading from a glass to a bottle to share.
Barr continued: “People want to be sociable, no matter how miserable it is weather wise or economically. People want to have that shared experience with somebody else.”
The award-winning publican also encouraged operators to seek opportunities beyond the pub, citing a recent experience working with the Loxwood Joust, a medieval festival near the Onslow Arms, as a chance to bring the pub experience to new settings.
To encourage repeat visits, the group runs a regular schedule of events across its pubs, including live music and quizzes, and has recently introduced a loyalty card valid across all sites.
“Hospitality and retail are the places that get us through the toughest economic times because of, not just the financial factor, but the social factor.”
Barr & Barr Hospitality owner Rob Barr
Another revenue stream has come from the launch of its own sauce brand, Saucy Cow, which is now stocked in around 20 other venues and showcase recipes the kitchen team were already making.
Though looking ahead, Barr predicted the winter months could bring further strain for hospitality, resulting in many rural pubs reducing opening hours.
He said: “I do, unfortunately, think times will get rougher before they get better, but hopefully we’re either on the outside of the eye of the storm or we’re about to sail through it.
“If people can just keep those core reasons of why people visit hospitality venues and hammer that home to people... offer great value, great service and a great atmosphere that will help you navigate through.”
Though Barr added the sector has always had to adapt and innovate during hard times, stating many businesses become more successful through the hardships.
“We’ve started looking at adopting AI to be more efficient without losing that hospitality charm. For example, when the phone is ringing during busy service, you don’t want to miss out on a booking or inquiry, so we have used AI to filter those calls out and take those bookings”, he explained.
Hospitality charm
With the Autumn Budget looming, Barr expressed little optimism for meaningful support, imploring the Chancellor to leave the sector alone if nothing else.
He continued: “The Employer National Insurance contribution is bonkers, [I don’t know] why they are taxing employers more on what they’re doing. We’re paying into the pot in six or seven different ways as business owners so to increase that and to almost discourage us from employing people is nuts.
“Hospitality and retail are the places that get us through the toughest economic times – it’s not just the financial factor but the social factor too. If we can get a bit of [the support we need] that would be fantastic. Otherwise, just leave us alone.”
