"The bitter taste of poor quality remains long after low price is forgotten"

Foreword:

'The Food Profit Formula for Pubs' consists of 7 chapters. Specifically designed this way, it allows you to choose whether to cover all 7 chapters, or pick individual ones that you feel to be the most important right now and move on to another chapter later.


As a reminder, the 7 chapters are listed below:

Course Chapters:

Chapter 1 [Food Proposition] – Shows you how to build a compelling and profitable food proposition

Chapter 2 [Commercials] – Shows you how to effectively control food costs and optimise menu prices for maximum gross profit

Chapter 3 [Quality] – Shows you how to deliver quality food presentation to a standard that will exceed expectation

Chapter 4 [Menu] – Shows you how to design a profitable menu that appeals to your specific customer audience

Chapter 5 [Pub Standards] – Shows you how to set appropriate pub standards that will exceed customer expectations

Chapter 6 [Teamwork] – Shows you how to develop highly productive employees who will deliver your goals

Chapter 7 [Marketing & Sales] – Shows you how to effectively market your pub at low cost to drive more sales


Which chapters are best for me?

Here's what we recommend...

New publican (you're taking on your first pub) - Completing all 7 chapters provides you with the full suite of what we call 'Pre-entry food training' to ensure that you have your compelling and profitable food offer up and running correctly and in the fastest possible time. You can work through the chapters at your own pace and at times that are most convenient for you. This training has been proven to help new publicans avoid making mistakes that lead to many pubs struggling to survive. This course guides you through the whole process and makes your future success much more certain.

Experienced Publican (you have experience of running your own pub but there are problems that need fixing) - Choose a single chapter that will help you deal with the problem of most concern to you.

NOTE: You have arrived on this page because you've clicked on Chapter 3 - Quality, so below we have provided some more detail to help you decide if this Chapter is what you need. If you wish to go back and look at ALL chapters (1 to 7) CLICK HERE

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Chapter 3 - Quality

This chapter focuses on the importance of consistently delivering food that will meet or exceed your customers’ expectations. It is critical that when your food is delivered to the table and customers stop talking and crane their necks to see the food they have ordered, they are over the moon with what they see.


So in this chapter we talk you through:

  • How presentation of a dish will alter depending on which customer groups you are targeting
  • How dish build changes depending on your target customer groups
  • How dish ingredients need to fit with your target customer groups expectations
  • How ingredient costs need to change depending on your target customer groups and their required price range
  • How to produce and use simple tools to ensure you consistently deliver agreed dish content and presentation time and time again to avoid customer disappointment
  • How to maximise menu range to meet your customer needs without the need for an extensive stock list


In this chapter in a very practical way we use video and some back up notes to make it easy for you to understand what needs to be done and how to do it.



So why is it so critical to consistently deliver great looking food the same way time and time again?

It’s vitally important to ensure your income is secured by providing your target customers with great food when spending their hard earned income in your pub. If you don’t deliver great food time and time again, don’t be surprised if you customers wander off to your competition!


We all know the best way to grow your business is by word of mouth, wow your customers and they will tell their friends and family about you and your business will grow.

By using the guidance and tools we provide you are far more likely to convert potential customers into buying customers.

If not Now, when?

Avoid leaving it to chance, avoid getting it wrong.

Learning by "trial and error" is by far, much more expensive in terms of your time, money and sleepless nights than the small investment in this course.

Ever heard the saying..."It's our decisions, good or bad that determines our future"? When you invest in yourself, you invest in your future.

Join us today and get everything you need to follow in the steps of the industry's most highly profitable pubs and make the future bright, profitable and enjoyable for both yourself, and your family.

CLICK the button below where you see 'Enrol in course' and get immediate access to all of the know-how, tools and resources listed in the curriculum below. We look forward to welcoming you inside the course...

The Food Profit Formula for Pubs

Your Tutors:

Tony Aram - Independent Pub Food Development Trainer & Adviser. (former: Catering Director for Hungry Horse, Catering Strategy Manager for Whitbread, Food Strategy Manager for Ei Group, and Food Operations Manager for Tom Cobleigh)

Marcus Kilvington - Food Profitability, Sales & Marketing Specialist. (former: National Account Manager, Senior Sales trainer & Trade Sector Manager for Global & British brands; Knorr, Hellmann’s, Tetley, Twinings, Hall & Woodhouse, Rubicon Drinks)

We're gifting you £50 towards this course...


The normal price for this course is £130.00 + Vat.

However, from over 30 years of experience each in the food and beverage industry, we know how important this training can be to the success, profitability and the sustainability of a pub. We don't want price to be a concern to you.

Publicans who've used the know-how, tools and resources provided here have saved themselves... time, money, unnecessary stress, sleepless nights and even marriages!

So as our gift to you, we're giving you £50 towards this course. *Please note that this is a limited time offer

The investment when you buy today, is just £80 + vat

Don't delay - CLICK where you see 'enrol in course' to join us and get immediate access today.

Enrol in this course and get started TODAY (before your competitors do!)

£80

+Vat

Chapter 3 (of 7) – Quality

Chapter 3 [Quality] – Shows you how to deliver quality food presentation to a standard that will exceed expectation

Appealing to all your customers senses

Quality

Appealing to all your customer's senses

Food presentation

Quality

Changing dish content, cost and presentation to suit your target customer

Using suppliers to develop menu content and ensure quality of supply

Quality

Using suppliers to develop menu content and ensure quality of supply