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THE EMERGENCE OF THE
GASTRO-PUB AS AN ADDED-
 VALUE DINING CONCEPT
THE EMERGENCE OF THE
GASTRO-PUB AS AN ADDED-
 VALUE DINING CONCEPT
  by Rachael Geldeard, Tom Garlick and Max Smith
DEFINITION
The British term for a public house which specializes in high
quality food a step above the basic “pub grub”.
DEFINITION
The British term for a public house which specializes in high
quality food a step above the basic “pub grub”.

...
THE EAGLE
The first “Gastro-Pub”
THE ETHOS

• Thefirst Gastro-Pub is born offering an added value dining
 experience.

• David   Eyre and Michael Belben ope...
THE DIFFERENCE BETWEEN A
   “PUB” AND “GASTRO-PUB”

• The main difference is that a pub focuses on mainly wet lead
 sales ...
THE DIFFERENCE BETWEEN A “GASTRO-PUB”
           AND A“BRASSERIE”


•A  brasserie has a greater emphasis on style and serv...
EXAMPLES OF
GASTRO-PUBS
BREWERS FAYRE

• Owned     by Whitbread inns

• “Toserve our guests with the nations favorite pub food at
 great value for...
RVI:- THE THREE FISHES

• Owner    and operated by Craig Bancroft and Nigel Haworth.

• Although we don’t have a mission s...
THE HINDS HEAD, BRAY

• Owned     by Heston Bluementhal.

• His   ethos is good hearty food that pleases the customer.

• ...
WHAT DO ALL THESE HAVE
       IN COMMON?

• All
    of these venues provide an added value dining concept for
 the custome...
WHAT DO ALL THESE HAVE
       IN COMMON?
• All
    of these provide an added value dining concept for the
 buisness becaus...
WHY A GASTRO-PUB?

The concept of the Gastro-Pub has taken off in recent years
as most importantly the model works.

Owner...
WHY A GASTRO-PUB?

• In
   times of recession, like the present, the model is relatively
 resilient.

• TV chefs like Hugh...
CONCLUSION

• The results are clear! Good quality food in a relaxed and
 friendly venue is a safe recipe for good profits.
...
Gastro Pubs
Gastro Pubs
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Gastro Pubs

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Gastro Pubs

  1. 1. THE EMERGENCE OF THE GASTRO-PUB AS AN ADDED- VALUE DINING CONCEPT
  2. 2. THE EMERGENCE OF THE GASTRO-PUB AS AN ADDED- VALUE DINING CONCEPT by Rachael Geldeard, Tom Garlick and Max Smith
  3. 3. DEFINITION The British term for a public house which specializes in high quality food a step above the basic “pub grub”.
  4. 4. DEFINITION The British term for a public house which specializes in high quality food a step above the basic “pub grub”. The term was coined by a london critic looking for a way to describe “The Eagle”. Widely considered the first pub to focus more on food than drink.
  5. 5. THE EAGLE The first “Gastro-Pub”
  6. 6. THE ETHOS • Thefirst Gastro-Pub is born offering an added value dining experience. • David Eyre and Michael Belben opened the eagle in london in 1991. • The idea being they cut out superfluous items such as tablecloths and butter on the tables, reducing costs. • Enabledmore money to be spent on food so good food could be offered for the same price offering value for money.
  7. 7. THE DIFFERENCE BETWEEN A “PUB” AND “GASTRO-PUB” • The main difference is that a pub focuses on mainly wet lead sales with food as an extra, whereas a gastro-pub focuses on the provision of food with drink as an extra. • Gastro-pubs generally have a better quality of food, often being locally sourced, seasonal, home prepared and unpretentious.
  8. 8. THE DIFFERENCE BETWEEN A “GASTRO-PUB” AND A“BRASSERIE” •A brasserie has a greater emphasis on style and service as well as the food. • Brasseriesare often more refined yet still simple. Offering table service. • TheGastro-Pub tends to be a more casual affair, often with an order at the bar style service.
  9. 9. EXAMPLES OF GASTRO-PUBS
  10. 10. BREWERS FAYRE • Owned by Whitbread inns • “Toserve our guests with the nations favorite pub food at great value for money, in a family friendly environment.” • Offers cheap food e.g £3.50 carvery. • Although they class themselves as a gastro-pub, our opinion would suggest otherwise as they do not follow the gastro pub definition.
  11. 11. RVI:- THE THREE FISHES • Owner and operated by Craig Bancroft and Nigel Haworth. • Although we don’t have a mission statement our ethos is to use regional produce freshly cooked to produce flavoursome food at good value in a warm friendly atmosphere. • Offer informal service in a relaxed atmosphere. • We serve local beers, and an extensive wine list. • Our belief is we are a perfect definition of a gastro pub.
  12. 12. THE HINDS HEAD, BRAY • Owned by Heston Bluementhal. • His ethos is good hearty food that pleases the customer. • Heston shows he can bring his maestro skills to the commercial market. • The Hinds Head however, does use tablecloths, an regards attentive service highly, thus, many would say is more like a brasserie.
  13. 13. WHAT DO ALL THESE HAVE IN COMMON? • All of these venues provide an added value dining concept for the customer because:- • They all meet the quality standards of the establishment. • They all offer value for money • Theyall offer a standard of service to suit the guest perception of the establishment.
  14. 14. WHAT DO ALL THESE HAVE IN COMMON? • All of these provide an added value dining concept for the buisness because:- • The business does not have to spend as much money on aesthetically pleasing items allowing for greater profit margins. • Dependingon the level of service, less staff are generally needed compared to a brasserie, allowing for greater profit margins. • Staff training costs may be reduced as the skill level of the staff may be lower than that demanded of an employee in a brasserie.
  15. 15. WHY A GASTRO-PUB? The concept of the Gastro-Pub has taken off in recent years as most importantly the model works. Owners have found they can maximise revenue with relativly low costs inflating profits, it is likely this is why many michelin starred chefs open a pub alongside their restaurant. Guests enjoy the relaxed atmosphere and good food without having to worry to much about the price.
  16. 16. WHY A GASTRO-PUB? • In times of recession, like the present, the model is relatively resilient. • TV chefs like Hugh Fernley-Wittingstall and Jamie Oliver have educated the public on the importance of free range/ regional produce, and this has fitted nicely with the definition of the gastro pub thus promoting the idea of the gastro-pub. • Gastro-pubs are family friendly with good food appealing to a wider customer base than your normal pub, which may actually deter families.
  17. 17. CONCLUSION • The results are clear! Good quality food in a relaxed and friendly venue is a safe recipe for good profits. • We hope to see the gastro-pub expand and develop in the next decade into an even more successful concept to meet the needs of customers of all ages. • Any questions.....no? ok....thanks for coming!!

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