The start of the year is a quiet time for many pubs, even in a good year, and 2022, with continued concerns about Covid, as well as uncertainty over the cost of living making many consumers cautious, is likely to see significant challenges for many operators.
While some costs can’t be controlled, there are ways that operators can make a significant difference, and a focus on managing the food budget can deliver benefits to the bottom line quickly.
The new year is also always a good time to review the food offer, and without taking favourites such as fish & chips, bangers and mash, roasts and pies off the menu, by varying the fish species or cuts of meat used, it’s possible to make the most of changing availability and get the best value from the high-quality produce available from specialist suppliers.
Lamb is always a popular dish on menus, but the price of different cuts can vary considerably, and change quickly according to market conditions. A dish such as chump of lamb and harissa crushed potatoes with minted peas & lettuce in a smoked butter, puts distinctive flavours on the menu and makes good use of a sometimes-underrated cut.
For a fish and seafood special that goes beyond some of the most-used varieties, pan fried hake with a crab and prawn croquette, and a saffron and mussel sauce will appeal to customers who want to try less familiar dishes when they eat out.
https://www.directseafoods.co.uk/wp-content/uploads/Hake-recipe-from-Direct-Seafoods.pdf When working with less familiar cuts, it’s always worth talking to suppliers, and to consider making use of the skills of their specialist butchers, fishmongers and fruit and veg prep experts to supplement the work done in the kitchen.
For example, different fish species have varying yields, so buying a whole fish by weight may not be the best indication of how many portions will be available for the menu or specials board. Direct Seafoods, currently the MSC Fresh Fish Food Service Supplier of the Year, can prepare the fish as required and get the best value from every fish caught.
Pan fried sea bass with parsnip puree and honey roasted heritage parsnips puts this popular fish at the heart of the menu, with a dish that will appeal to customers looking for healthier options, as well as working well on Valentine’s menus.
https://www.directseafoods.co.uk/wp-content/uploads/Pan-fried-sea-bass-with-parsnip-puree-and-honey-roasted-Heritage-parsnips.pdf Steaks, chops and ribs, as well as other popular cuts, offer a similar opportunity. The specialist butchers at Cambell Brothers can trim cuts to the exact weight and menu specifications, leaving staff in the pub kitchen free to focus on the sauces and accompaniments, as well as cooking techniques, that add value for customers.
Vegan and vegetarian versions of popular pub classics are also an essential part of the menu, with a range of plant-based options. The seitan burger recipe from Oliver Kay Produce, using a wheat protein as the basis of a great vegetarian burger, has proven very popular with pubs.
There is also an opportunity to make the most of the trim from fish and meat cuts by offering favourites such as burgers, meatballs, fishcakes and fishfingers as snacks, starters and on children’s menus. Suppliers can offer these in a range of varieties, helping pubs to get the best value from food spend right across the menu.