Meet the challenge
THE COMBINATION of increased consumer interest in local and sustainable foods, as well as the overall prospects for the pub food market, brought together an invited audience of publicans, pubcos and food suppliers at the Pub Catering Trends Forum.
Held at Olympia in London on the opening day of the Publican Live show, the forum was hosted by The Publican, sponsored by Brakes and presented in association with the Association of Licensed Multiple Retailers and Food From Britain.
Introducing the event to VIP guests from companies including Whitbread, Punch Taverns, Enterprise Inns, Orchid Group and Admiral Taverns, pub food editor John Porter highlighted findings from recent Publican reports.
These showed that the economic climate was seen as a threat to trade by 65 per cent of pubs, compared to just 30 per cent for the smoking ban.
"Generally, there is increased competition for consumer spend, and money is tight," said John.
Report data also highlights a need for pubs and food suppliers to work even more closely together to come up with simple snack ideas that offer cash-strapped customers value-for-money.
Putting some context around the UK food market, Food From Britain research executive Mireille Pierrevelcin highlighted the British specialities which are export successes. "In developing economies such as China and India, British food often has a premium image," she said.
Products, often with regional provenance, which are in demand abroad, include tea, biscuits, cheese, whisky, smoked salmon, jams, marmalades and condiments.
Peter Backman, managing director of Horizons for Success, offered forum delegates some insight into the growth of the pub food market over a generation. From just over 500 million meals served in pubs in 1981, to more than 1,100 million in 2006, the market has more than doubled.
While this growth is set to continue, Peter warned pubs that a mid-market position puts them under pressure in a sluggish economy - squeezed by restaurants reducing prices at the top end of the market, and by quick service food outlets competing with value-for-money offers at the other.
Peter argued that many independent pubs will need to be more professional in their approach to food as competition increases. Having added food and seen the benefits in terms of added turnover, the next step is for pubs to improve the GP they are getting on food. Issues such as reducing waste and the efficiency benefits of staff training are all factors.
Overall, Horizons is predicting a return to long term growth, with the pub food market increasing annually by between 1.5 and two per cent until 2012, when the Olympics is expected to deliver benefits in terms of increased trade and stronger pricing.
Rob McFarlane, director of meat and poultry at Prime Meats, rounded off the forum with a look at the issues of local and sustainable food sourcing. There has been a big increase in demand for fresh meat in the pub trade, and consumers are increasingly asking where their food comes from.
However, Rob argued that an issue such as the lack of an agreed industry definition of what constitutes 'local' food has the potential to cause customer confusion - and potentially anger if people feel they are being misled.
Prime Meats' approach has been to work directly with suppliers, producers and industry quality standards such as Red Tractor, BPEX, EBLEX, RSPCA Freedom Foods, Scotch Beef and Welsh Lamb. These allow pubs to highlight provenance. "The transparency is on the label," said Rob, "and customers are reassured."
