The term gastropub has been used to describe most food-led pubs for almost two decades, but with the recent rise in the popularity of pub dining, its overuse has led to confusion as to its true definition.
Since the launch of The Eagle in Clerkenwell in the early 1990s (arguably the first gastropub), many a pub chain has latched onto the term to describe any operation featuring home-cooked food and comfy couches.
But while the gastropub descriptor may point consumers in the direction of a pub that serves food, it gives no indication as to the level of service, food on offer or price.
How a pub describes itself is much more than guiding prospective customers. To market your business, recruit and train staff and realise your offer effectively – in everything from décor to the menu – you must define what you’re trying to do.
To this end, BigHospitality’s sister publication Restaurant magazine has redefined the market to better encompass what diners are seeing today. Over the month of august we’ll be looking at several concepts that define a gastropub.