As a result, menus are growing, with the average size up 10.2% year-on-year. They are also becoming more tailored to satisfy the demand of a wide cross-section of customers. In addition to core pub grub dishes, menus must extend to cater for free-from diets, from meat free to allergen free, and those who are looking for healthier, low-calorie options.
Vegetarian dishes increased by the highest number of dishes last year, up 23% on spring/summer 2018. The number of vegan dishes, however, grew by a greater proportion (42%). Gluten-free and low-calorie dish counts both increased following a decline from spring/summer 2017 to spring/summer 2018, growing at 49% and 59% respectively.
The key to driving profits is to invest in multi-functional ingredients designed to help deliver diverse menus. Pubs need to serve food quickly, with no compromise on taste and quality. They need convenient ingredients that are ready-made and easy to use, so food can be served with speed.
Our Original Whirl and Garlic & Herb Whirl are the ideal partners for pubs, as they can be used right across the menu to shallow fry, bake, grill, create delicious sauces, glaze or as a recipe ingredient.
TAKE SOME INSPIRATION…
Share and share alike
Social dining experiences are on the rise, so up your game with sharing boards and platters. Load up cold meats and cheese, alongside pots of houmous, with warm dough balls glazed with Garlic & Herb Whirl. For diners following a plant-based diet, top crostinis with mushrooms pan-fried in Garlic & Herb Whirl, or tomatoes brushed with Garlic & Herb Whirl and grilled.
Up the steaks
A key driver in the pub market is the premiumisation across drinks and food, leading to increased spend per head. Steak is the second most common dish type, so make sure you have a strong offer with plenty of options. Use Original Whirl to whip up a tasty Blue Cheese Sauce
For more inspiration, check out our recipes on our Whirl website.
Sources: MCA Pub Market Report 2019