UK Pub Catering market report
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Providing the most comprehensive and up-to-date information and analysis of the Pub Catering market, and the behaviours, preferences and habits of the consumer.
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What are the key challenges facing the industry and how fast are its rates of growth? Who is the consumer and what do they want? Where are the opportunities, where are the risks and what lies ahead?
Products covered in this report
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). 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. Some important terms connected with the pub business are:
- Tenanted or leased pubs are run as businesses by independent publicans who pay rent to the owner of the property and also contract to take supplies from the property owner’s company. The supplies mainly only involve beer, this system dating back to the origin of most pubs as ‘tied’ houses controlled by brewers. The modern multiple pub-owning company (a ‘pubco’) usually has no formal connection to a brewer.
- Managed houses are pubs that are owned and managed by the same company; not leased out to an independent publican. Most pub restaurants that operate as part of a group of such pubs are managed houses, often still owned by brewers or by ex-brewing companies (eg Whitbread, one of the many brewers that sold its breweries in 2001).
- A free house has no contract to a specific pubco or brewer, and is run as an entirely independent business.
- Gastropub is an unofficial term for a pub that employs a chef and aims to compete directly with restaurants on innovative cuisine.
- Wet sales refers to the proportion of a pub’s turnover from drinks (sometimes confined to alcohol), while the term dry sales refers to food turnover.
Expert analysis from a specialist in the field
Written by Trish Caddy , a leading analyst in the Foodservice sector, her extensive knowledge delivers in-depth commentary and analysis to highlight current trends and add expert context to the numbers.
Eating at pubs is an affordable treat which should not be badly impacted in a consumer downturn, providing pub operators continue delivering excellent service as well as high quality yet affordable meals. In addition, pubs that make the most of non-traditional meal times can maximise profits coming from younger consumers who are fuelling demand for all-day grazing.
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* This is a sample representation of the report layout and does not reflect the research included in this report.
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