Growth on the Menu - fascinating results of our Food Report Survey

Our food report survey asked licensees for information and their views on the food offering in their pubs.

Food will continue to feed the future of pubs according to the findings of our Food Report survey.

The survey asked you questions ranging from the biggest challenges you face in your business, whether you would become a food pub or a smoking pub if a ban is imposed, and your most profitable menu item, to your chef's top culinary inspiration.

The majority predict a 15% increase in food sales in the next year, with licensees saying they plan to invest an average of £11,630 in their food business in 2005.

On average 40% of overall turnover was said to come from food, which represents £165,000 of annual turnover for the average pub.

Licensees view licensing reform as the biggest challenge to their business in the next 12 months - named by more than four in 10 respondents. This was followed by Government red tape.

Overall 50% felt that licensing changes will give their pub less opportunity for food sales, although 31% of pub restaurants said they felt the licensing changes would give them more opportunity for food. A quarter said they plan to serve food for longer periods.

Nearly 60% of pubs said they would choose to become a smoking pub if a ban becomes law.

The biggest influence on a pub's food business in the past year was local sourcing, which was named by four in 10 pubs. This was followed by beer with food.

The average food-pub customer spends £17.61, with £9.68 on food and a further £7.93 on drink.

In terms of gross profit on food, the average a pub aims for is 57%, but 43% aim for 61% or more.

The majority of pub kitchens now have an average of two chefs or kitchen staff.

The average basic salary of a head chef is well below the national average of £22,000 at £17,930.

Our survey also showed that nearly 50% of pub chefs get new ideas for their menus by creating them themselves and menus are changed on average 43 times a year.

The trend for not having a three-course meal continues, with on average only 35% of customers having starters and 33% ordering desserts.