Punch looks to help tenants lift food profits

According to CaterCost, the system lets tenants cherry-pick their menus from a costed core menu of pub classic dishes, which are regularly updated with seasonal menus and price fluctuations.

Licensees can add their own data, such as suppliers, recipes and dishes, at the touch of a button, which CaterCost said helps them to maximise the opportunities for ‘local produce’ and individual pub signature dishes. There’s also a facility to help tenants calculate the costs and manage the range of ingredients for home-made dishes.

The system is being used by Punch’s catering development managers over the next 12 months.

Support​

Head of catering development at Punch Taverns, Alan Todd, said: “With food sales driving wet trade for many of our partners (27% cent of licensees revenue is generated from food) this is an area we recognise tenants need extra support - particularly in their crucial first year.

“Our catering development managers are equipped to give really meaningful support, helping every licensee drill down to the detail of their food offer and fine-tuning this valuable profit stream.

“With an estimated 750,000 meals a week being served by Punch partners - an uplift in profitability of just 5p could put nearly £2,000,000 a year in the pockets of our hard working tenants and lessees.

“So far, the system has been well-received by the catering team and feedback highlights significant potential to offer our tenants an innovative tool to maximise profit and the success of their pub business.”

Individuality​

Managing director of CaterCost, Ali Carter, said: “We estimate that 98% of pub operators don’t have an accurate dish specification or menu costing system in place, resulting in food profit literally disappearing into thin air.

“Previously this sort of support has been the domain of managed house sectors, with standardised menus, but CaterCost makes it possible for tenanted pubs to enjoy better cost control whist retaining individuality.