With food representing 28% of a pub’s turnover (Mintel 2007), Punch Taverns is launching an ‘off-the-shelf’ value food initiative that will help its licensees compete in a price-competitive market.

‘Table Top’ is particularly targeted at those pubs with limited kitchen space and where footfall is affected by local value food pricing offers.

It will cover five of the best selling traditional pub dishes including Scampi and Chips, Sausage and Mash and Fish and Chips, priced at either £1.99, £2.99, £3.99 or £4.99, depending on the pub’s local market and customer base.

Punch’s operations director Kevin Georgel explains: “Table Top is a fantastic initiative for those licensees where a basic but competitive food offer could make a significant difference to their volume and profitability. It has been developed by Punch’s team of catering executives as an off-the-shelf package, meaning licensees can very simply introduce a high quality, low cost food offer. Licensees benefit from fixed wholesale pricing from Punch’s suppliers Brakes and 3663.“ 

“Once a licensee has identified the correct pricing strategy for their pub, with the guidance of their business relationship manager (BRM), they simply place their order with Punch’s Design and Print team for their supporting point of sale material.  The necessary wholesaler accounts are then set up and licensees will receive everything they need to set up the food service within ten working days.”

“And if additional support and advice is needed, Punch is the only pub company to offer a dedicated team of 8 catering executives to help licensees introduce or enhance their food offers.”

Table Top will be offered to around 1000 leased pubs initially and then gradually to the rest of Punch’s estate where the need is identified.

Peter Whitehurst from the Wheatsheaf, Stoke-on-Trent has been trialling the initiative and is currently serving an average of 60 meals per week.

Peter comments: “We’ve definitely seen an increase in trade and Punch has made it very easy for us to set up.  We received all of the necessary marketing materials as well as details on calculating margins and instructions on how to prepare the food, all of which involve straightforward cooking processes – microwaving, grilling, or frying. “

Kevin Georgel concludes: “We do recognise that our licensees are operating in a challenging market place and we continue to work with them to help them develop a competitive edge and drive footfall and sales.”

Ends