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Spirit launches Great British Sports Menu for leased pubs

By James Russell: Spirit launches Great British Sports Menu for leased pubs

July 9, 2013

Spirit Leased is rolling out a food menu package to its leased pubs which operate under the category Great British Sports Locals.  The menu has been trialled in 17 pubs over the last four months and has shown significant increases in food and drinks sales.

Licensees benefit from a circa 60% margin on food due to Spirit’s purchasing and free waste collection on food, cardboard, tin and cooking oil, reducing licensee’s waste costs of up to 50%.  They pay £1,000 for the start up package, saving £1,500 on the actual cost price for everything that’s included.

Speaking about the initiative, Chris Welham, managing director for Spirit Leased and Managed Local pubs said, “This menu has been developed using our managed pub expertise to create a fantastic food offer for local community pubs.  We’ve included all the usual favourites like burgers, fish and chips plus a whole selection of new dishes and sharers.  The food package is purchased through Spirit to take advantage of our scale and most importantly includes the right training and kitchen specification to ensure the food is delivered to exact retail specifications so sales can be maximised.”

Quadrupled turnover

Licensee, Shaun Fountain launched the new food menu at the Three Horses, Keighley, and says, “It has literally quadrupled my turnover on food since I introduced the menu.  The training was first class and it has really ensured we were able to deliver the menu straight away.  I’m now going to introduce the Spirit Leased food package into at least two more of my pubs.  Even if you are experienced with running pubs as I am with 9 pubs with Spirit, this just takes the hard work out of the development and delivery of a food menu and it provides you with something that has been proven to work; you don’t even have to order your own crockery!”

Included in the Food package is:

  • Full crockery package
  • Pre-designed and printed menus and placemats
  • External corex in various sizes
  • Menu and corex holders
  • In pub team kitchen training
  • Menu change and updates

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