Greene King has completed 53 operational trials during the first year of its business-wide innovation and efficiency programme, with further projects planned as the initiative enters its second year.
More than 300 products and ideas have been assessed since the programme was introduced to identify ways of improving operational efficiency, working practices and customer experience across the pub company’s estate.
Trials have included self-cleaning fryers, automated bun toasters, cordless backpack vacuum cleaners and a task management system designed to replace elements of paper-based administration.
Greene King has also tested communication headsets for pub teams alongside artificial intelligence technology designed to monitor kitchen and cellar equipment.
The work builds on its existing “innovation pub” scheme, which has involved testing new equipment in live trading environments before considering wider implementation across the estate. Earlier trials at the Charnwood Arms and Two Steeples in Leicestershire included energy-efficient cooking equipment, intelligent beer dispense systems, AI food-waste technology and digital monitoring tools.
Greene King said the programme is intended to identify practical changes capable of helping pub teams work more efficiently while maintaining customer service and responding to rising operating costs.
Successful projects can subsequently be considered for wider rollout across the business.
Clair Preston-Beer, Chief Digital and Commercial Officer at Greene King, said: “It is brilliant to see how we can continue to run traditional pubs with people at the heart and harness the benefits of modern technology at the same time.
“A more efficient, innovative and future-ready Greene King means we can reinvest in areas that make a real difference for our people, our pubs and our customers.
“It is exciting to see how this programme is bringing together teams from across the business to test, learn and scale ideas that support our strategic ambition to be stronger and more agile.
“It is about unlocking better ways of working, simplifying processes and enabling our teams to focus on what matters most – enhancing customers’ experiences.”
Greene King’s current innovation programme covers several areas, including customer experience, efficiency, sustainability and new food and drink products. The business also invites suppliers and technology companies to submit products and services for consideration.
Its wider objectives include using data to identify opportunities for greater efficiency, simplifying operating models for pub teams and encouraging employees across the business to contribute ideas.
The company is also examining how technology can support customer experience without reducing the role of pub teams in delivering hospitality.
Previous trials have identified potential savings through lower energy consumption, longer cooking-oil life and reduced travel through the use of digital information and remote-monitoring technology.
The initiative forms part of Greene King’s wider investment in digital and emerging technologies.
Previous projects have included investment in its digital booking experience and high-speed internet connectivity across its managed pub estate and support centres.
As the innovation and efficiency programme enters its second year, Greene King plans to expand successful trials while continuing to assess new technology, equipment and operating processes across its pubs.
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