Mark Bevan

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Good Morning ladies and gentlemen, and thank you Annette. From the generalities of the role of ‘Tourism in Local Food’ I have been asked to come along and briefly detail the more specific involvement Hoburne has in promoting local food and to explain the development of that involvement.

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Mark Bevan - Presentation Transcript

Local Food @ Hoburne
Hoburne Holidays
- A family operated business established in 1912
- Seven Holiday Parks in the South and South-West of England, a building company, a residential park, three golf courses
- Holiday parks carry 3,870 caravan pitches, five clubs with restaurants and fast food bars
The How
- MSc at Seale Hayne
- Personal epiphany
and The Why
- Local
- Sustainable
- Provenance
The Business Case: the case for
- Fuel costs
- Local distinctiveness
- Product quality
The Business Case: the arguments against
- Costs
- Item Standard Cost Local Cost
- Logistics
- Standard Menu Local Menu
.14p .30p Mash potato (portion) .25p .11p Burger bun .54p .20p Sausage 3 1 Number of Menus ≤ 20% 0% Price increases 15 13 Number of Suppliers 27 46 Number of Menu Items
What
- NOT
- Organic (necessarily)
- Fairtrade
- NOT
- Niche
Our Local Food Menu
The Future
- Dark and difficult times lie ahead. Soon we must all face the choice between what is right and what is easy.
- Albus Dumbledore Harry Potter and the Goblet of Fire