Share in sharing spoils
"Social nibbling" is the new buzzword; research by Ha! Ha! Bar & Canteen shows the demand for sharing food - such as tapas, sharing platters and combos - has risen recently by 28%.
And with more than 65% of young professionals dining out at least twice a week, there is a big opportunity for pubs to make the most of after-work and weekend nibblers.
The great thing about this type of food is that it is quick and simple to prepare and you don't need a chef in the kitchen to be able to offer it.
The key to success is speed of service and quality ingredients. Dips, breads, olives, hams, tempura vegetables and cheeses are the types of food you need to be focusing on, and with a little effort you could share in this profit opportunity.
PubChef's quest for best
The search has begun for the best chefs in the industry in the PubChef Awards 2006.
As you will read in our awards coverage, which starts on p26, taking part in the PubChef Awards comes highly recommended by last year's finalists who have reaped rewards in terms of publicity, trade and networking.
Winning accolades is about more than simply a trophy to put in your pub; it's about giving the whole team a boost, having a story to tell the local press and your customers, and sharing ideas, contacts and moans with others you meet in the industry.
So don't delay, fill in the entry form today.
See you next month
Jo Bruce
Editor, PubChef