S&N Pub Company is launching a carvery training programme to enable its lessees to launch carveries at their pubs.
The pub company said the move was in a bid to help its lessees capitalise on the growing popularity of roasts in pubs, with serving sales up more than 20% in 2009 over 2008, according to market research firm NPD Crest.
S&NPC food development manager Ben Bartlett indicated that lessees starting up an average 100-cover Sunday carvery at £10 per head including coffee could add £700 to their weekly profit, net of food costs.
Gross profit on food within the carveries is expected to by 60%-80%.
“A carvery can be produced in a standard kitchen without any special equipment. And for lessees wanting to display their carvery in a counter top light display unit, we have negotiated a 30% discount with a leading supplier,” Bartlett said.
"Carveries are especially popular with customers in tough economic times when people are looking for a good plateful of food at an affordable price. A carvery also gives a pub a real point of difference from other local competition and makes its whole food offer stand out from the crowd," he added.
The day-long course saw master butcher Viv Harvey demonstrate butchery techniques, how to get the best yield and value for money, alternative accompanying vegetable dishes, carving practice and a cook off to show how to put any leftovers to best use.
Bartlett has scheduled a further series of courses in 2010.
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