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, 2 replies, latest was 11 years ago)

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)