How to write and structure a winning menu for pubs
Food may have become the saviour of the British pub, but that doesn't mean that operators can get away with sticking a few classic dishes on a menu and hoping for the best.
Operators at all levels have to up their game to compete in this crowded market while dealing with evermore savvy customers and rising commodity prices.
Restaurant magazine, in partnership with Lamb Weston, brought together a selection of operators at Geronimo Inns' Betjeman Arms at St Pancras last month to talk about how they are writing and structuring their menus at a special event.
BigHospitality caught up with three of them to find out their views on the areas of provenance and seasonality, menu structure and cutting costs without affecting quality.
