Food Profits Formula Day 3


An industry experts view on the top 5 things you need to be thinking about, when looking to re-start your food sales in your pub.

You may recall my top 5 recommended actions that you can do now, to ensure you give yourself and your pub the best possible re-start to your pub food business. If not, click here to have a read and refresh your memory.

In yesterday’s blog post, Food Profits Formula Day 2, we covered check point number 2 – Revise the layout of your pub’s inside and outside space, to ensure social distancing (SD) when customers are allowed back.

As promised, here is the first checklist for point 3.

Adapt your service practices, to minimise any contamination concerns, and train staff accordingly to ensure you build customer confidence.

Consider all the options available to you in your pub, to reduce staff to customer, and customer to customer cross contamination. See below suggested key operational areas to review.

  • Crockery v disposable: Consider using one-use disposable products such as; pizza, burger and fish and chip boxes. Especially if you have been doing a take away service.
  • Clear the tables: Don’t have any crockery, cutlery or condiments pre-laid on tables. Instead, use disposable crockery and condiment sachets etc. where possible.
  • Gloves/Sanitiser/Bins: Set up cleansing stations with all necessary items, hand sanitiser pumps and antibacterial wipes etc, inside and outside your pub.
  • Train staff on new safety processes: Also check that they are following established guidelines.
  • Operate table service: Do not do counter service, so as to prevent close contact at the bar.


As previously mentioned, I would strongly recommend you view the re-start of your food offer as an opportunity to relaunch your food offer to both previous regular customers and potential new customers. We know big brands will have well thought out strategies in place to get customers into their pubs. Make sure you give yourself a fair chance to get your best share of the market! CUSTOMER CONFIDENCE IS CRUCIAL. You have one chance to get this right.

Tony (Pub Food Consultant).

Look out for tomorrow’s blog.

For more on independent help and training from food specialists, click here.

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