‘Disrespectful and dangerous’: Pubs hit by rise in BYOB trend

Dianne Irving, who operates Drouth sites the Crown Inn at Stanwix and the Milbourne Arms in Carlisle, told The Morning Advertiser (MA) she has seen a growing number of customers trying to bring their own bottled beer and prosecco into her sites - a trend she said is becoming increasingly common.

“It’s not something I’ve experienced previously during my time running the business.

“More recently, I witnessed a couple buying glasses of cola and then topping them up with spirits from a hip flask. I’ve also had a younger customer come in, sit down in front of the TVs showing sport, and open a packet of crisps and an energy drink he’d brought in with him”, Irving added.

To tackle the issue, the multiple operator said staff are being extra vigilant and customers caught brining in their own food and drink they are politely asked to leave.

“It’s not a confrontation any of us want, but it’s necessary to protect the business”, she added.

Irving attributed the growing problem the cost-of-living-crisis alongside a lack of respect and understanding of how pubs operate, particularly from younger customers.

“When you speak to them about it, many believe because pub prices are higher than supermarket prices, pubs must be making huge profits, so they think it doesn’t matter if they eat into that a little here and there. The reality is very different”, she explained.

Tight margins

“Margins are already extremely tight, and every bit of profit that’s effectively stolen away can be the straw that breaks the camel’s back. For small independent pubs in particular, losses like this are simply unsustainable.

“Pubs aren’t just places to drink; they’re community spaces that are already under enormous pressure from rising costs. If customers value having pubs in their communities, they need to understand that bringing their own drinks or food inside directly threatens their survival.”

The Squirrell in Dunston, Northampton, has also seen an increase in the number of customers trying to smuggle their own drinks into the premises, particularly younger drinkers.

Taking to social media after a notably serious incident on Wednesday 8 April, the pub described the act as “disrespectful”.

A post on the Squirrell’s Instagram page said: “Last night was busy. Really busy. And with that comes a responsibility - one we take seriously every single day. “Bringing your own alcohol into a pub is not just disrespectful - it’s dangerous.“

When my team serve you, we’re not just pulling pints. We are actively managing a safe environment. We check ID. We monitor how much people are drinking.

“We make judgement calls - sometimes that’s a pint of water instead of another drink, sometimes it’s switching someone onto soft drinks, sometimes it’s a firm ‘no’.

“That’s part of our licence. That’s part of our duty of care. That’s what keeps everyone safe.”

Echoing these concerns, Poppleston Allen legal executive Nick Landells told The MA customers bringing their own alcohol into licensed premises presents challenges far beyond lost sales and can have serious consequences for operators.

Vigilance is key

“As customers come to the bar to purchase drinks, this presents staff with opportunities to continually assess both age and sobriety”, he continued.

“It is a chance to see who is drinking what drinks, how quickly they are drinking them and how they are behaving. If people are slipping their own vodka into pub bought mixers back at the table then the staff’s job becomes significantly more difficult.”

Landells added while consuming alcohol brought into a licensed premises is not itself illegal, there are offences within the Licensing Act that may still apply to operators.

“For instance, it is an offence to knowingly allow under 18’s to consume alcohol in our pub. That would include any instance where you should have reason to suspect they’re drinking alcohol and do nothing to prevent it”, he explained.

“Similarly, the offence of allowing disorderly conduct on licensed premises would apply to landlords if troublemakers in their pubs are drunk regardless of whether the pubs have sold them the alcohol that they’ve consumed.”

The legal executive warned operators could face a licensing review if nuisance or crime and disorder arise from customers consuming their own alcohol on the premises, a costly, time-consuming process that could result in restrictive operating conditions.

Landells urged vigilance was the “best weapon” available to publicans.

“Security staff (if used) should risk assess every person wanting entry and consider searching any high risk customer groups.

“Staff should watch for customers buying rounds of soft-drinks and pay closer attention to groups sitting in quieter corners of the pubs and beer gardens”, Landells continued.

“Finally staff must be empowered to respectfully challenge customers where they suspect they’re showing signs of drunkenness after five diet lemonades.”