Carvery comeback keeps this customer's cravings satisfied
You just can't beat a traditional Sunday roast. But if, like me, you don't always have the time or energy to spare on Sundays bonding with your family like the Waltons over roast beef
or being an un-domestic goddess at home incinerating bits of lamb and giving your smoke alarms their regular test, the pub carvery can be a godsend.
I am a true carvery convert, shamelessly piling my plate at my local Mitchells & Butlers (M&B) Pub & Carvery with enough roasted goodies to feed a family of four comfortably for a week. As I return to my table I am often tempted to give my derrière an Asda-style money-saving pat, such is the incredible value for money the carvery offers.
Consumers just don't seem to be able to get enough of this self-assembly style of dining, relishing the excellent value, speed and ability to "have it your way" that the format offers.
Another great asset of the carvery is its broad social appeal, with plenty of Porsche Boxsters happily sitting next to Fiat Puntos in the car park and gurglers and greys coming together to take advantage of the marvels of the rapid roast.
Of course, the carvery format presents several challenges to operators, particularly concerning the risk of food drying out, but increasing numbers of operators are taking advantage of the multi-covers, low staffing levels and the profit opportunities the carvery offers.
The carvery is nothing new to companies such as M&B, which serves an average 2,400 carvery covers a week. But many other pub companies are becoming keen to have a slice of the carvery action.
Marstons has just announced that it plans to double the number of its Taverners' Carveries by next year, while Orchid Pub Company is continuing its roll-out of its contemporary carveries, where the focus is on a more modern carvery offer both in terms of décor and the food offered.
The carvery is definitely back in vogue in a big way - and I for one will be cheering it on.
See you next month.
Jo Bruce, PubChef editor
Leave a message: 01293 610487 or email jo.bruce@william-reed.co.uk
Lucy Britner: 01293 610365 or email lucy.britner@william-reed.co.uk
