David Pritchard - Star Pubs

Clients:

HEINEKEN. THEAKSTON. STAR PUBS & BARS. EI GROUP.

PUNCH PUBS & CO. BRAKSPEAR. CASK MARQUE. CBIO.

BLIND TIGER INNS. CARTER JONAS. ATLANTIK INNS GROUP.

As well as many individual pubs.

Small & Boutique Pub Groups.

If you are just offering the same as the large pub groups then you are likely to struggle   Small pub groups will not be able to compete on price. So what is the difference?  We hear most of you say service and standards as well as personal attention from the owner/s. This is more than likely to be true but how do you ensure that this happens all the time, especially when you are elsewhere. How do you measure your performance? ETA can deliver all of this and more. 
 
Retailing Standards
What are they and why is this an issue?  Who delivers and maintains these standards?  These areas seem obvious but they need to be broken down into each constituent part to ensure that there are positive actions that the operating team need to undertake thereby delivering improvements and consistency. 
 
Technical services
Beer dispensing equipment.  Why is it that if you are ever going to have a problem it is always on a busy night?   It probably means that you already have an issue but it only manifests itself when the dispense equipment is put under pressure.  When was the dispense last checked against the brewers presentation specification?  What are the actions required and whose responsibility is it to rectify and maintain? What needs to be done to ensure consistency? 
 
Cost Analysis
How closely are costs monitored and by whom?  In our opinion every penny you spend should come through the till.  How else can the business operate?  What are your costs and where is the waste coming from? 
 
Brand selection
This is not just as simple as buying the cheapest.  If consumers are going out for a drink they will take a number of factors into consideration when selecting their venue.  Brands, presentation, service and environment all play a part of this equation.  One of the key overriding factors is value for money.  How do you select your wines, spirits and beer choice?  Do you change this too regularly or chop and change at the whim of the cost price?   What are you trying to offer your customers?  It doesn’t mean that what you are doing now is wrong but when did you last check what the competition charge for a mixer for example?