Food Sourcing: A taste of Autumn

Meat sourced from local suppliers will often work out to be a more expensive option for pubs than going with the best available price from the wholesaler.

When times are tough, offering locally sourced seasonal fruit and vegetables can be cost effective, and is an easy way to differentiate a pub from the competition.

Lora Simons, 3663 marketing manager, says: "When it comes to autumn vegetables we are spoilt for choice. You can stick to traditional products like swede and turnips to create classic autumn stews or be a bit more daring and look at some vegetarian options."

Seasonal fruit such as English apples, pears and plums can be used to update the autumn dessert menu. Traditional puddings such as pies or crumbles and more upmarket dishes such as poached pears in chocolate sauce offer a warming alternative as the nights draw in.

Roasts and carvery options also come into their own during the autumn. "Simons says: "If your pub lends itself to it and can offer a value alternative for families, a carvery allows you the opportunity to produce small or large portions to accommodate younger and older family members and is the perfect platform to include Red Tractor certified meat and locally sourced vegetables to create a traditional English lunch.

"By adding accompaniments like Yorkshire puddings, stuffing and bowls of crackling you will add value to the meal and create opportunities for additional revenue."

Events like Halloween and bonfire night can also be used effectively to draw in regulars this Autumn, "Use the local press to alert customers of themed evenings and ensure that you include event information in your outlet. Word of mouth advertising is powerful and by making sure that your bar staff also convey the messages to customers, you are more likely to have a successful event."

3663 tips for marketing an Autumn menu

• Use direct mail to attract new target customers with specific messages and special offers.
• Menus, table talkers, posters and staff are all opportunities to upsell high margin dishes. Brief staff to push your Autumn specials.
• Identify, plan and advertise key events and theme nights through the season they can add up to a lot of incremental sales.
• Update your website regularly, adding information about the Autumn menu and details of any special events such as Halloween and Bonfire night. Be aware of the feedback you are receiving on Internet sites.
• Launch a menu competition that allows customers to nominate favourite dishes to add to the Autumn menu.