162 Greene King pubs now ordering through central kitchen

Greene King kitchen

A total of 162 pubs are now ordering food directly through Greene King’s central kitchen following efforts by the group to boost its catering support for licensees.

Greene King launched its ‘food service’ offering last year to make it easier for tenanted and leased pubs to provide a high quality food offering.

The chain has been using its central retail development kitchen to design the products and create menus that can easily be exported to partners.

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Greene King bosses said this week that the increase in the number of using the service demonstrated the value in utilising its expertise and scale to improve licensees’ food offer.

They said the function also improved profitability while generating additional income for Pub Partners.

Greene King Pub Partners launched ‘Pub Partners Food & Supplies’ service in the spring of 2016 in partnership with logistics company Kuehne + Nagel (K&N).

The service provides licensees with a ready-to-go food offer and is designed for operators whose business could benefit from the addition of food.

Operators using the service receive an easy-to-execute menu, free delivery of the necessary products, crockery, all allergen information and marketing support including menus.

Greene King tenants could already opt for either a ‘value’ or ‘mainstream’ package, both with a range of price points and now a ‘premium’ selection of dishes has been added to the mix.

The menus are refreshed in terms of both design and content every six months with the latest version of the ‘mainstream’ offer including a healthy choice section as well as a ‘chef recommends’ area.

Licensees also save money on waste disposal, as K&N takes away food waste and other recyclables at no cost to the operator, while there is also training and marketing support available.

Clive Chesser, managing director of Greene King Pub Partners, said earlier this year: “The response from our pubs to the food supply service has been phenomenal with the numbers taking it up increasing all the time. Using the skills from our retail development kitchen, we have specifically designed the products and menu to be quick and easy to deliver. Many of our licensees using the scheme have already seen a significant margin increase.”

Tags : Greene Kingpub foodpub kitchensPubs
Andrew Seymour

The author Andrew Seymour

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