Types Of Pub Food Operations
Mark S. Elliott has spent 25 years working in various management roles within the tenanted and leased divisions of the UK's largest breweries and pub companies. His extensive knowledge and day-to-day involvement with pubs and publicans make him well qualified to know what is required to run a successful pub. He shares his knowledge and many 'insider tips' with you in this book. Mark is based in Cockermouth, Cumbria.
TYPES OF PUB FOOD OPERATIONS
Here are some examples of pub food operations ranging from cold back-bar catering (which requires little or no experience and a small amount of equipment to set up) to restaurant-quality premium dining (requiring high levels of expertise, kitchen facilities and equipment).
Style of food operation |
Food offered |
Essential equipment/facilities |
Cold back-bar catering: |
Cold sandwiches. |
Chilled bar display; fridge/freezer. |
Hot back-bar catering: |
Pies, ready prepared–burgers, wraps and hot sandwiches. |
Pie warmer or halogen oven or microwave; fridge/freezer. |
Simple catering: |
Hot sandwiches, wraps, burgers, chips, soup, tapas. |
Kitchen area; cooker/grill; microwave; fridge/freezer; deep fat fryers. |
‘Pub grub’: |
Traditional, value-for-money meals. |
As per ‘Simple catering’ plus bain marie; soup kettle; grill; contact grill; dishwasher; also extraction units and grease traps. |
Family dining: |
Value-for-money menu attracting families. |
Well-planned, well–equipped kitchen. |
Premium dining: |
Upmarket restaurant quality food. |
Well-planned, well-equipped kitchen. |
