Won't be bothering with pubs from now on.
Discussion
okgo said:
Well that depends if you value quantity over quality right?
I'd be sending that scotch egg back where it came from.
This will make you laugh, I went out for a lunch the other week where a scotch egg was £10!!!
It was bloody amazing.
I discovered the fusion cuisine delight that is the Mac 'n' Cheese scotch egg at the weekend in a pub in Cambridge. I'd be sending that scotch egg back where it came from.
This will make you laugh, I went out for a lunch the other week where a scotch egg was £10!!!
It was bloody amazing.
markcoznottz said:
battered said:
Cotty said:
They could just provide the meals in a fridge and a microwave. Cuts out the server, cook, washer up etc. If they are going to be s
t might as well go the whole hog.
Trust me, I could take a meal out of our despatch store, ping it for 3 minutes and chuck it on a warmed plate, it would be better than the crap that Holiday Inn dishes up. I'm not exaggerating. It's true.t might as well go the whole hog. In sharp contrast a lot of the catering stuff is price engineered to death and it tastes like it. Serve it up with chips, half the punters are p*ssed anyway and wouldn't know a decent dinner if it bit them.
A challenge, to anyone here. Go out and buy an upmarket ready meal. I'm talking (say) a JS My Goodness or Taste The Difference item, or Waitrose equivalent, not a crap one. Buy 2 packs. Warm one up as per instructions, taste it. Work out a recipe (easy enough) and buy the raw materials in the supermarket. Take your time. Get it all back home and start the clock. Start cooking. You have 1 hour. No, sod it, 2 hours. In 2 hours your version is going up against the other pack that you bought earlier. I'll put money on your facsimile not being as good as the manufactured item. Seriously, the upmarket stuff is bloody good and very difficult to replicate. I didn't want it to be true either, and I like cooking, but when I look at the efforts we go to here and the time available in the home kitchen, I can see why fewer and fewer people bother cooking.
HOGEPH said:
On a related note, for those in the trade, do you charge the same for a pint of shandy as for a pint of beer, and if so, why?
Yes we do and it's because of the factors that dictate the price we charge, the cost of the beer is relatively insignificant. The majority is made up of costs that are the same irrespective of what's in the glass. For example:- Rent/mortgage
- VAT
- Insurance
- Staff - FoH, Bar, Cleaners
- Utilities - gas, electricity, water
- Phone/wifi
- Business rates & council tax
- Refuse collection
- Wastage (broken/stolen glassware)
- Building maintenance
- Equipment purchase and maintenance
- Licencing (TV, music)
- Advertising/marketing
- Accountancy, banking costs
Edited by Landlord on Tuesday 21st March 10:39
JKRolling said:
I totally understand those costs are necessary and I guess it comes down to scale of business as the more customers the less you need to make.
I'm currently in another pub enjoying a pint of beer for £1.99
To be fair, you can guess the kind of place you're in if you're having a pint at 9.52am. I'm currently in another pub enjoying a pint of beer for £1.99
Condi said:
They buy it in bulk and will take the 'older' stock which is still in date but not the latest brew. They know they will sell so much volume they dont have to worry about it going out of date.
As much as I do like the local pub, if you spend 2 or 3 nights a week in there you're looking at £60 a week!
A friend who worked in the industry assures me the best before date bit is a bit of a myth, however the cheap beer comes from the sheer buying power they have. As much as I do like the local pub, if you spend 2 or 3 nights a week in there you're looking at £60 a week!
With regards to the taste, I think the beer isn't as good as it is generally kept without much care by poorly trained and indifferent staff.
I'd be surprised if they are terribly studious about cellar temperature, settle the beer over 24 hours, spiling a barrel and letting it sit before tapping it and all those things the gaffer of your local will do.
Just bang em in and serve away
JKRolling said:
I drink in a craft type of place ... You don't get any idiots in as they don't sell Carling / stella / strongbow and the like and it's fully refurbished with very attractive bar staff.
And yet they seem to sell lager by Guinness, that ordinarily you wouldn't even clean your bog with.Vocal Minority said:
Condi said:
They buy it in bulk and will take the 'older' stock which is still in date but not the latest brew. They know they will sell so much volume they dont have to worry about it going out of date.
As much as I do like the local pub, if you spend 2 or 3 nights a week in there you're looking at £60 a week!
A friend who worked in the industry assures me the best before date bit is a bit of a myth, however the cheap beer comes from the sheer buying power they have. As much as I do like the local pub, if you spend 2 or 3 nights a week in there you're looking at £60 a week!
With regards to the taste, I think the beer isn't as good as it is generally kept without much care by poorly trained and indifferent staff.
I'd be surprised if they are terribly studious about cellar temperature, settle the beer over 24 hours, spiling a barrel and letting it sit before tapping it and all those things the gaffer of your local will do.
Just bang em in and serve away
bigandclever said:
JKRolling said:
I drink in a craft type of place ... You don't get any idiots in as they don't sell Carling / stella / strongbow and the like and it's fully refurbished with very attractive bar staff.
And yet they seem to sell lager by Guinness, that ordinarily you wouldn't even clean your bog with.I'm in this pub
Edited by JKRolling on Tuesday 21st March 11:21
Zod said:
Vocal Minority said:
Condi said:
They buy it in bulk and will take the 'older' stock which is still in date but not the latest brew. They know they will sell so much volume they dont have to worry about it going out of date.
As much as I do like the local pub, if you spend 2 or 3 nights a week in there you're looking at £60 a week!
A friend who worked in the industry assures me the best before date bit is a bit of a myth, however the cheap beer comes from the sheer buying power they have. As much as I do like the local pub, if you spend 2 or 3 nights a week in there you're looking at £60 a week!
With regards to the taste, I think the beer isn't as good as it is generally kept without much care by poorly trained and indifferent staff.
I'd be surprised if they are terribly studious about cellar temperature, settle the beer over 24 hours, spiling a barrel and letting it sit before tapping it and all those things the gaffer of your local will do.
Just bang em in and serve away
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff