Star Pubs & Bars’ drive to provide licensees with the right kitchen equipment and support will now be led by a new face with extensive experience of the pub sector, it has emerged.
Pub sector expert Mark Teed has joined the 1,000-strong group as its new food strategy and implementation manager, which will involve leading the company’s food strategy and devising a plan to ensure Star pubs are fully equipped to deliver on their menu goals.
Teed joins the business with 20 years of experience within the pub and casual dining sector, most recently as food development manager at Greene King.
His career also includes three years as area manager for Ask Italian and four years as a leased pub operator, successfully turning around an under-performing Dorset pub.
Teed takes over from Luke Davies, who previously held the post but recently took a Star lease at the Cowick Barton in Exeter.
Last year, Mr Davies revealed in an interview with FEJ that the chain has a very clear approach to kitchen design and fit-out.
“We have six templates that we work from based on volume and style of food, and we have a minimum kit list for each of those kitchens,” he explained. “We sit down at the brief stage and work through which segment it is going to be in and what the volume is, which enables us to establish the kit and equipment that is needed, and we stick to that very rigidly.
Mr Teed said he was delighted to take on the new role.“Star provides extensive food support to its licensees. I’m looking forward to building on this, helping licensees keep their offers fresh, capitalising on the latest food trends,” he stated.
“With food inflation a major factor for pubs, a key focus will be helping Star licensees adapt their offers to maintain profitability and leveraging Star Pubs & Bars’ scale to get them further great deals from suppliers.”
Lawson Mountstevens, managing director of Star Pubs & Bars, added: “At the end of 2016, 70% of our pubs were shown to serve food, the highest percentage of any national leased pub operator. Mark is able to provide a strategic overview of the food challenges and opportunities facing leased pubs and as a former licensee and area manager he understands the support that both need.”