Pub Catering - UK - May 2019
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Pub catering is defined as covering meals of any kind sold in public houses, with the exclusion of any drinks and also excluding packaged snack products (eg crisps, nuts, pork scratchings). However, whilst not included in the market size, these products are discussed elsewhere in the report where relevant.
All pubs (public houses) and bars have on-trade licences to serve alcoholic drink for consumption on the premises. These licences may also be granted to other outlets, such as hotels or cinemas, but a pub has at least some traditional characteristics that differentiate it from other bars.
Licensed restaurants are excluded from Mintel’s definition of pub restaurants, as are hotels for which drinks form only a part of the overall business. Other premises, which may have full on-licences but are not generally open to the public, including licensed clubs, a variety of leisure venues and college bars, are also excluded.
“A shift to eating locally sourced ingredients will lead to demand for more seasonal varieties of meat, fish and vegetables as well as British-made products on pub menus. However, pubs/bars risk missing vital sales opportunities if they fail to cater to under-45s who choose to stay dry, and still enjoy the experience of consuming high-quality alcohol-free drinks.”
– Trish Caddy, Senior Foodservice Analyst
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What They Want. Why They Want It.
Who’s Winning. How To Stay Ahead.
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What’s Shaping Demand – Today And Tomorrow.