In addition to its informative and useful content, the Editors of this year’s Guide have expressed their views on the ‘Bad Pubs’ that – so far – have survived: they reckon up to 4,000 will go out of business, and are remarkably short of sympathy (see below). However, they expect up to 1,000 new pubs will open for business and, if they follow the Top Publicans’ Recipe for Success (see below), stand a good chance of flourishing in the pages of the Guide…
‘Bad Pubs’ forced out of business – it’s high time they closed their doors
Extracted from the editors’ introduction: In the next 12 months between 2,500 and 4,000 pubs will go out of business. This sounds dire, and of course it’s bad news for their staff and regular customers. But these are the pubs at the bottom of the pecking order, the Bad Pubs, which still behave as if we are stuck in the 1980s, happy with indifferent food, drink, service and surroundings.
It’s high time they closed their doors. As one eminently successful landlord told us: “There are probably still far too many pubs in the wrong place and often chasing the wrong market. The bad pubs are still being culled, just like lions pick off the slowest of the herd. It makes the pub industry more robust and far better placed for the future. I do not know of one single good pub that has got into trouble in recent years despite our harsh economy, unsupportive banks and horrible weather.”
But the editors are also quick to point out, “In this same coming year, we expect well over 1,000 new pubs to open – often visionary and energetic new licensees bringing fresh life to former pubs that had been shuttered for months or years.” Many of these will join the Good Pubs – the 4,700 or so excellent places which fuel The Good Pub Guide with its raw material.
Poor service is the number one reason for writing off a pub
“This year, as so often before, we have found that poor service is the Number One reason for writing off a pub,” say the editors. Landlords and landladies who motivate and inspire young staff are the driving force behind improving pub service standards in the UK.
The editors cite a surge in real professionalism in the industry with increasing vocational training and qualifications, and recently launched schemes for work placements and apprenticeships. The editors call for pubs to name their chefs on menus and websites and help take action to close the absurd status gap between the growing horde of TV superstar chefs and talented pub chefs.
“You can’t beat a meal out at a great food pub,” says Fiona Stapley. “Increasingly we are seeing imaginative meals from creative chefs produced at prices customers feel are fair for the quality.”
Over one in three Good Pubs now qualify for a Good Pub Guide Food Award showing outstanding quality. This reflects real dedication in the kitchen, with chefs often building networks of local farmers, growers and gamekeepers to ensure top-quality seasonal produce, and more and more growing their own fruit and vegetables or keeping chickens and even livestock.
Top Publicans’ Recipe for Success
This year, The Good Pub Guide carried out an interview survey of a small sample of top publicans, to find out just how they lift their pubs so far about the average. The most interesting finding was that these publicans were unanimous in their optimism about the future of British Pubs.
Based on top landlords’ frank answers, here is The Good Pub Guide’s recipe for success:
- Realise that today’s pub-goers know more and expect more – so guarantee consistently high standards.
- Don’t just run the pub to your own satisfaction: take time to identify your market, then match its needs relentlessly.
- Don’t be distracted – you can’t be everything to everyone, and if you try you’ll fail.
- Always be ready to adapt to changing pressures – there is no point trying to compete against cheap supermarket deals or the lure of home cinema, so tempt customers in with something quite distinct.
- Good food is virtually essential and at least brings a chance of success; mediocre food means no chance.
- Don’t be greedy with your pricing, as over-high prices lead to a vicious spiral of falling trade.
- The key word is hospitality, demanding real warmth and service quality: ‘Anyone can do food and drink, but it’s what comes with that, that makes the difference.’
- Getting the right staff is paramount.
The Good Pub Guide (Ebury Press, £15.99) features over 4,700 pubs with friendly and informative descriptions. Organised county by county, Main Entries that have been fully inspected and carefully selected to warrant their place. These are followed by a number of shorter Worth a Visit descriptions where outstanding pubs are clearly starred. This year The Good Pub Guide welcomes 163 new Main Entries – about one in five – which cater to all pub tastes but all of which share the stamp of real quality.