Oakman Inns ups menu autonomy for chefs

Chief executive Peter Borg-Neal wants to achieve better cost control, improved consistency and enhanced bottom line ROIs with the new menu set up.

Borg-Neal cited great ingredients, high-quality suppliers, skilled personnel and allowing chefs autonomy as the most important factors in producing good food. Oakman Inns finds staff retention and recruitment “tricky” and endeavours to provide job satisfaction in order to minimise turnover.

Revised infrastructure​

Following feedback from chefs and managers, a revised infrastructure has been created that gives individual head chefs total responsibility for 35% of their menus.

The new menus retain Oakman Inns’ Mediterranean feel with an emphasis on charcoal grilled meats and fresh fish. New dishes include sharing Sunday roasts to encourage family dining, including a whole Dorchester rib of beef and Aylesbury duck. A gluten-free Yorkshire pudding recipe is also being developed for coeliacs.

Unique menus​

“Our head chefs have always had a free hand with their specials but now they are able to create a large chunk of the printed menu,” said Borg-Neal. “This, of course, means that each of our Oakman Inns now has a unique menu that their individual kitchen teams feel passionate about.

“If we are to retain highly skilled personnel we have to ensure they are getting job satisfaction. A big part of that is the need to feel they are respected; that they are creative; and that they have the power to solve problems."

The company estate covers market town centre sites and rural locations. Under the new regime the portfolio has been split into two divisions, which each has its own area manager and area chef. Four employees have been promoted to fill positions of area manager for the pubs with rooms; area chef; and two to look after the rest of the estate.