Pubs offering pizza and a pint? Time to think bigger

Elevate the classics

In terms of broader menu trends, Imogen Hassard, customer marketing manager for pubs and hotels at Bidfood, cites Lumina data showing that pub operators are reducing the number of main dishes on their menus, focusing on the classics, with burgers, chicken dishes and pizza taking the top spots.

“However, that doesn’t mean the same three dishes should be coming out of the kitchen every day,” she says. “Think high-quality ingredients, innovative flavour combinations and fusion concepts. Take your burger to the next level with elevated toppings like zesty chimichurri, transform your pizzas with a sourdough crust and switch out your usual chicken wings with rustic sharing platters from Greece and Turkey.”

Louise Wagstaffe, senior culinary advisor at Premier Foods, says: “With consumers being open to exploring international flavours, there’s an opportunity to easily refresh dishes and create staples with a twist. Simple additions such as marinades and spice blends can be a cost-effective way for pubs to enhance their food offerings.

“Whether it’s adding smoky barbecue notes to a mayo to elevate a dish, or fragrant Middle Eastern spices to fish and meat, these subtle changes can enhance dishes and appeal to a broader customer base.”

Tiny treats

Upscaling side dishes is a way to bridge the gap between bar snacks and mains, as well as offer a broader range of flavours. Mohammed Essa, commercial director at Aviko UK and Ireland, says: “Add value to your dishes by supersizing favourites, such as loaded fries, making them a sharing dish or the main event. There’s plenty of opportunity to experiment with toppings too, such as world flavour fusions, which are increasingly popular.”

Howard Edwards, senior national account manager of foodservice at the Compleat Food Group, says: “With tighter budgets, consumers are moving away from large meals and instead opting for small plates and indulgent bar snacks that offer variety and value.”

While fish and chips remain a pub menu staple, expected cuts to the cod quota are likely to push up costs further this year. Ben English, operations director of seafood supplier Marrfish, suggests pubs “introduce customers to alternative fish species. Underused species like coley, gurnard, megrim and grey mullet are often overlooked, but they’re versatile, flavoursome, and also lend themselves to styles of cooking such as Mediterranean, Asian or barbecue.”

Predicting levels of dessert sales is a perennial challenge for operators. Matt Grenter, sales manager for pâtisserie supplier Symphonie Pasquier, recommends frozen products as a practical solution. “Pastry items freeze beautifully and can help manage stocks and minimise preparation time. The pub benefits from a high-quality product that cuts both expenditure on ingredients and high levels of waste.”

For pubs looking to appeal to remote workers, he adds: “Offered as a stand-alone option or as a deal with a coffee or tea, a tempting array of sweet treats could bring in customers from morning to evening.”

Promoting pints

For many customers, of course, a pint is the most important consideration when planning a pub visit. Cask beer is a unique selling point for pubs, but has seen sales decline over recent years – particularly since the Covid-imposed lockdown. However, the Society of Independent Brewers and Suppliers (SIBA) reports that smaller brewers are growing cask sales, suggesting that  beer drinkers are switching to brands with a clear provenance. 

Chris Mitchell, marketing manager at Vocation Brewery, says: “Cask ale allows pub operators to offer distinctive beers from independent breweries, appealing to consumers who appreciate authenticity, unique discoveries and the stories behind their drinks, all of which adds to the beer experience.”

Will Rice, on-trade director of Heineken UK, says: “Pairing food and drink can enhance the dining experience, provide an easy upsell for staff and is a great way to deliver better customer experiences. While wine pairings are common, don’t forget about the full drink range. Excluding options like beer and cider could alienate some customers. Pairing drinks with meals, especially during special occasions, can also help boost sales.”

Beer can help drive sales when promoted as part of an occasion too. Peter Gowans, UK country manager of German brewer Erdinger Weissbräu, says: “We’ve seen a significant rise in pubs celebrating the Oktoberfest season. There aren’t many events that naturally combine beer, food, music, decoration and traditional dress, which is why it’s such a great opportunity for pubs to bring their community together.”

Whether anyone will be inclined to raise a glass to the prime minister and chancellor, however, remains to be seen.

Suppliers

Aviko www.aviko.co.uk

Beyond Meat www.beyondmeat.com/en-GB

Bidfood www.bidfood.co.uk

Erdinger Weissbräu www.carlsbergmarstons.co.uk/products/erdinger/erdinger-weissbier

Heineken UK www.heineken.co.uk

Marrfish www.marrfish.co.uk

Premier Foods www.premierfoodservice.co.uk

Redefine Meat www.redefinemeat.com

Symphonie Pasquier www.symphoniepasquier.com/en

The Compleat Food Group www.compleatfood.com

Vocation Brewery www.vocationbrewery.com