On the contrary, we've done business and financial plans andprojections, we both have experience, me as a lowly barman, her as a dep manager for 'spoons and Boddies, we are both doing a cellar management course, and our accountant reckons it's a goer. So

(DBT became a fruitarian on, Mon 28 Jul 2014, 17:00, 3 replies, latest was 11 years ago)

NERRRRRRRRR UP YOUR FRENCH BUMFACE
is I think how that sentence was meant to end.
(Bonzodog29 is an unemployed sponge of the worst kind, Mon 28 Jul 2014, 17:02, Reply)

Merci.

(DBT became a fruitarian on, Mon 28 Jul 2014, 17:02, Reply)

Cellar management courses are Bollocks.

( Windy Pig I'm naturally quite suspicious about the moon., Mon 28 Jul 2014, 17:02, Reply)

'Change stuff when it's empty, put the empty stuff in a different corner'.
'start using the unused parts of the cellar as a skip'.
( Slippery Mick ‏, Mon 28 Jul 2014, 17:04, Reply)

It's just that beer is so unpredictable, and no one I've met who has done a cellar course,
Has the faintest idea how beer can and does act.
( Windy Pig I'm naturally quite suspicious about the moon., Mon 28 Jul 2014, 17:05, Reply)

I found out why my local shut down the other day.
The new landlord apparently cut a deal with Punch so he could get the place rent free on a rolling contract. He then got all his orders from the wholesalers and never placed a beer order with Punch, so they kicked him out.
( Slippery Mick ‏, Mon 28 Jul 2014, 17:08, Reply)

They will do that. Punch are scum.

( Windy Pig I'm naturally quite suspicious about the moon., Mon 28 Jul 2014, 17:15, Reply)

Yeah, I'd heard the previous landlady call them all the cunts under the sun for years.
However I don't think they were at fault this time.
( Slippery Mick ‏, Mon 28 Jul 2014, 17:19, Reply)

Well, depends on the contract he signed.
They usually have a minimum order from them, then whatever you want from elsewhere. Or all keg stock and get your wine and spirits where you want. It's almost certainly his own fault
( Windy Pig I'm naturally quite suspicious about the moon., Mon 28 Jul 2014, 17:21, Reply)

It was the latter.
Apparently he was an opportunist hoping that punch would go tits up and he could get a deal on the pub.

Whereas, by the look of the way they ramped up the asking price of the building the minute it reopened they just wanted him to keep it warm until they could flog it.
( Slippery Mick ‏, Mon 28 Jul 2014, 17:26, Reply)

We're getting it free, so thought might as well.

(DBT became a fruitarian on, Mon 28 Jul 2014, 17:06, Reply)

I highly doubt it'll help.
They'll teach you how it should work. But because of the way beer is moved, and stored and knocked about and warmed up, and chilled too much, it never does what it should. And also, serve by dates on kegs are Bollocks. Once it's hit the air, get rid of it as soon as possible. If you vent it and leave it a week like they will probably tell you, you'll be selling vinegar. And as a tenant, they'll be very very reluctant to take back any bad stock.
( Windy Pig I'm naturally quite suspicious about the moon., Mon 28 Jul 2014, 17:10, Reply)

Stay away from that gastro pub crap, m8.
That's been proven unsuccessful time and again.
( Kroney, Mon 28 Jul 2014, 17:02, Reply)

People don't want 'nice food' in a 'nice setting'
Anyone in Cov'll tell you that.
( tangledupinblue hairy badge with moving eyes, Mon 28 Jul 2014, 17:04, Reply)

I've always preferred shit food in a dive, myself.

( Kroney, Mon 28 Jul 2014, 17:06, Reply)

I quite liked being able to have 6 pints then nom a biriyani from across the road straight out the foil tray.

( Slippery Mick ‏, Mon 28 Jul 2014, 17:09, Reply)

Every single pub I got involved in, the only way to make it more profitable was to expand and improve on the food offer.

( Windy Pig I'm naturally quite suspicious about the moon., Mon 28 Jul 2014, 17:04, Reply)

We've thought agout your idea re guestchefs, have a few lined up.

(DBT became a fruitarian on, Mon 28 Jul 2014, 17:07, Reply)

Just get a good deal. Serving food means a significantly higher staff cost as you need to do floor service and run the bar.
I think we figured out to pay a member of staff (at minimum wage) for an 8 hour shift, with the margins we were working at we had to take 200 odd quid in food.
( Windy Pig I'm naturally quite suspicious about the moon., Mon 28 Jul 2014, 17:13, Reply)

Which will be difficult if you're only serving ham, egg and chips.

( Kroney, Mon 28 Jul 2014, 17:19, Reply)

The reverse of restaurants, then.
Who seem to only survive by raping you on the vino.
( Kroney, Mon 28 Jul 2014, 17:08, Reply)

Probably because the successful pubs have stolen their trade

( tangledupinblue hairy badge with moving eyes, Mon 28 Jul 2014, 17:11, Reply)

Cheap wine near DBT's boozer, then!

( Kroney, Mon 28 Jul 2014, 17:17, Reply)

It's because of staff costs for a proper chef team,
Vs a few decent cooks in a pub kitchen. And you can mark up wine pretty well when you buy the sort of bulk restaurants do.
( Windy Pig I'm naturally quite suspicious about the moon., Mon 28 Jul 2014, 17:15, Reply)

Generally about 3x cost, in my experience.
(that was about 8 years ago though)
( Slippery Mick ‏, Mon 28 Jul 2014, 17:20, Reply)

Yeah, depends on the amount of covers, but I'd say 3 to 4 yeah.

( Windy Pig I'm naturally quite suspicious about the moon., Mon 28 Jul 2014, 17:22, Reply)

There's one by me I eat in occasionally
Thinking about it, it's because I can always get a table, which may not be a solid recommendation.
( The Light in Chains don't touch the Pope's boner, Mon 28 Jul 2014, 17:15, Reply)