The best business lessons learnt by multiple operators this year

Martin Hilton, managing director, Purecraft Bars​

We are a pretty positive bunch at Purecraft but at times you have doubts about whether you can do it all-finding the sites, the people, getting the legals and delivering the projects. We remind ourselves that it’s all doable-and it is, but at the start of the year I probably should have been reminding myself a bit more of that.

Harry Kodagoda, food director, Anglican Country Inns​

For us, more permanent chefs would have been good. This year we have had significant food sales growth, which has meant having to supplement chefs with agency staff. This has been very costly and, together with a national shortage of chefs, it’s been a challenge.

Anthony Pender, owner and managing director, Yummy Pub Company​

I’d like to be able to say we’ve learnt to predict the weather and really be prepared for the surprise sunny days! Although we haven’t cracked that yet, we have focused on how we can make life easier for our teams to deliver on these key days. We’ve spent a lot of focus looking at where time is spent in the business, up-skilling individuals and taking away any non-essential items. This has meant some careful forecasting and a new app introduced that lets our teams see their rota live on smartphones. Now, we can react to an upturn in trade quickly without a slack in labour costs and stay true to our values.

Heath Ball, head of pubs, Darkstar Brewing Company​

I didn’t know a year ago how litlle the pubcos would be able to offer due to the uncertainty surrounding the market-rent only option. It’s a shame, because it’s meant we’ve wasted time looking at sites and deals that that don’t reflect the investment we’re looking to put in place. But ultimately, it has meant we’ve started converting some great high street sites.

Toby Brett, managing director, Banwell House Pub Company​

I wish I’d known how much harder it was to buy a leasehold property rather than a freehold — handling issues like getting the landlord’s consent and complications with lease terms and restrictions. Finding suitable sites has got harder, with fewer on the market and higher prices. On a positive note, the increased use of technology has really helped our business by improving efficiency, increasing sales and allowing staff to make better use of their time. Certain technology and apps out there are a big change for the sleepy West Country where an Apple iPad was something used in making cider!

Martin Hayes, founder and managing director of Craft Beer Co​

I wish I’d known how uncertainty surrounding the market rent only option would cause pubcos to hold fire on deals. We may have concentrated on talks with private landlords or non-traditional pub sites.

Simon Bailey, co-founder and director, Authentic Pub Company​
I probably wouldn’t have spent all the money on the different gardens this year because we have had nothing but rain! 

Tim Bird, owner and operator, Cheshire Cat Pub Company​

At the beginning of the year, fuel prices were at a seven-year low but, nevertheless, all the big brewers came to us and put their beer prices up again. When prices were at an all-time high a few years ago all the brewers cited fuel prices as a reason to put beer prices up — so why didn’t they drop their prices at the start of 2015? It’s about time we put pressure on all brewers to lower their prices and give pubs a helping hand. I will not be tolerating any brewers’ increases in the new year, and we should name and shame them if they do increase prices.