Managed pub and bar operator TCG is rolling out a Sunday roast offer to six more of its pubs after a trial in five sites earlier this summer generated an average uplift in food sales of 20%.
The Sunday lunch offer revolves around freshly-cooked, top quality ingredients, presentation that delivers the ‘wow factor’ and training for the pubs’ kitchen and front of house teams. Customers can choose from one of four roast meats – beef, chicken, pork or lamb – served with fresh seasonal vegetables, Yorkshire pudding and unlimited gravy. The roast can be enjoyed on its own or turned into a two or three-course lunch with a range of starters and desserts, while a children’s meal offers smaller portions.
Matching the quality of the food with its presentation, most of the meal is brought to table in sharing size platters and bowls, including a whole roast chicken to serve two diners. Gravy and other accompanying sauces are also presented separately, to enhance the meal’s quality credentials.
Delighted with results
TCG chief operating offer Nigel Wright said, “We’re delighted with the results from this trial, especially as they relate to sales during July and August, which isn’t the prime season for roast lunches. We’ll hope to achieve even better uplifts as we move into the autumn and winter.
“Key to the success has been our focus on quality, freshly-cooked food, backed with intensive training to ensure that we exceed customers’ expectations. The teams in all trial sites have quickly adapted to the new cooking and presentation styles required and are now serving Sunday roasts that look and taste great, while still delivering excellent value to our customers. “
The roast offer has created a new Sunday food business at several sites, including Bar 38 in Portsmouth, which is now selling an average of 85 roast lunches – despite being primarily a cocktail bar.
At the Black Horse in Skipton, general manager Jenny Gallagher says, “We’re serving around 40 roasts on a Sunday now and customers are spending more per head than they were before. The theatre around the presentation, particularly the whole chicken, really appeals to customers, and we’ve had lots of positive comments about the quality of the meat as well. We’re really proud of our Sunday roasts and expect sales to continue to build.”
Pictured top: TCG director of operations Ben Levick (left) and chief operating officer Nigel Wright (right) are served a Sunday Roast at the Hop Poles in Hammersmith by team member Simona Pane