With the closure rate of pubs around the country continuing at a worrying level and younger people using pubs less than their older counterparts, it is vital that pubs embrace any way possible to get people through the door. One way to do this is by introducing and embracing new technology. Millennials are now not only wanting to have a good time in pubs but the expectations of the pre-venue experience are putting extra pressure on the trade to up its game.“Everything online is to do with the pre-venue experience such as looking at photos of the venue, getting access to the menus and making a booking, which doesn't have anything to do with being in the pub itself,” says City Pub Co digital marketing manager, Kyle Gibson.
Additionally, pubs need to address the demands for more inclusive eating options. According to the MCA UK Pub Market Report improving food was noted as a key factor in driving turnover with 23% of licensees saying that food was making up more than 50% of sales. Future growth in this area is expected to continue with quality, choice, and value for money rated as the most important factors influencing consumers when deciding which pubs to visit. This is ahead of beer prices and range.Managed pub and restaurant groups were back in growth in June compared with the same month last year, with collective like-for-like sales up 0.6%, according to the latest Coffer Peach Tracker. Following a 0.4% decline in May it appears that any fears of consumers cutting back spending may have been premature with vice-president of CGA Peach, Peter Marttin, commenting that “The good weather in June will have helped pubs rather than restaurants, but a positive return across the market, even if modest, is good news.”Alongside improving consumer choices pubs are also seeing a demand for menus that cater for special dietary requirements such as gluten-free. Those that fail to offer suitable choices to the free-from market are missing out on approximately £100 million worth of business from gluten-free diners and their friends each year. With the choice of where to eat often made by the person with dietary restrictions, it is in the best interest of pubs and restaurants to cater for their needs, so make sure that you have some gluten-free sausages, buns and beers on your summer menu.
An Allergy UK survey has found that 67% of people with an allergy eat out less due to a lack of choice, with 50% of coeliacs having given up completely on trying to eat out. Not only is this bad for business but also impacting the lives of a huge portion of the population. With coeliac disease affecting 1 in 100 people in the UK and Ireland and over 2 million people in the UK having a food allergy or intolerance it’s time to make a change. You can find out more about coeliac disease here. At Kafoodle we can help. You may already have gluten-free recipes on your menu without even knowing it, our intuitive cloud-based software can help you to unlock your recipes and cater for the ever-increasing free-from market. Additionally, our software allows diners to have allergen information at their fingertips, compatible with smart phones and tablets we can help you bring your menu information into the 21st century. You can find out more about what Kafoodle can do for you here or by contacting us directly at: info@kafoodle.com or on 02033710450We'd love to hear from you!
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