Creative challenges

BII's chief executive John McNamara on food, the smoking ban and the BII's new food qualification

Describe the BII's new Essentials in Catering (ECA) Award

This is a practical qualification, aimed at licensees. There are many qualifications out there for the hotel and restaurant sector and we thought the pub sector needed one.

The award has three levels. Level One is basic: it is aimed at people starting a food offering and focuses on issues such as personal hygiene, basic food presentation skills and food storage. Level Two, launching in October, will be more in-depth, covering topics such as food preparation and presentation of more complicated food offerings. The third level, which we will launch early in 2008, will focus more on managing a food operation.

How does it compare to other food qualifications?

Our new award complements Basic Food Hygiene (BFH) in that BFH is a legal requirement; the new ECA concentrates more on practical food guidance.

How long does it take?

It can take a few days or a few weeks - it's very flexible and the work-book and competence diary are designed to be completed at the pub. The final assessment is carried out at one of our test centres.

Did the smoke ban encourage you to develop the new award?

About 18 months ago, we had a meeting to discuss how to help members introduce a food offering and plan for the ban. We worked with top chefs to get this qualification right. We have also organised road shows with foodservice company Brakes to offer licensees tips on how to start a food offering.

So do you think all pubs should develop a food offering?

Pubs should try to offer some kind of food, even if it's just a hot dog or a panini toasted on the back of the bar. The smoking ban presents a massive opportunity and the key for licensees is to work out what type of food offering suits their pub and their customers. That way, you will make a profit.

Is there a danger that pubs will end up doing food badly?

Not if they make sure they have a plan and stick to it. It's important to realise what you can achieve realistically within your budget and resources.

Do you think pubcos are doing enough to help tenants prepare for the ban?

We haven't encountered any members asking us for help because they are failing to receive support from their pubcos. We have heard about pubcos that have arranged meetings with tenants to discuss ways they can help.

It's important to remember that if your pubco wants to invest in a kitchen or an outside area, it will probably increase your rent to get a return.

What are your tips for licensees considering a food offering?

1. Know your resources.

2. Ask customers what they want.

3. Plan ahead, in terms of your budget and type of offering. Don't rush out and spend thousands on a kitchen if your customers are only interested in sandwiches.

4. Whatever you do, make sure it is good

quality. That doesn't necessarily mean gastropub grub - you could simply offer the best- quality jacket potatoes on the high street.