Fuller’s kitchens cook up £16m worth of Sunday roasts a year

Fuller’s Admiralty kitchen

Kitchens operated by pub chain Fuller’s generated an astonishing £16m in revenue from the sale of Sunday roasts alone last year, it has been revealed.

The company confirmed that Sunday is still the busiest week day for food sales, with the traditional British favourite continuing to go down a storm with customers.

Like-for-like food sales at Fuller’s, which runs nearly 400 pubs in the UK, have increased by 1.6% in the past six months, the company said this morning as it posted its half-year results.

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Food has become an important aspect of Fuller’s offering thanks to a massive investment in the culinary side of its business. More than £20m has been spent on kitchens in the past five years while dedicated training programmes have been put in place to empower its 1,200-strong brigade of chefs.

Fuller’s made reference to food developments in its interim report, with chief executive Simon Emeny highlighting some of the achievements of the past six months.

He said: “Our chefs have met the rising trend for healthy eating by doubling the number of vegetarian and vegan dishes in their repertoires. During the period, we also ran a month-long Fuller’s Veggie Kitchen at The Fence in Farringdon, which was a huge success with its immersive veggie experience, while The Stable continues to deliver an excellent vegan offer, which has proved popular with customers.”

Mr Emeney said Fuller’s has also now fully implemented an integrated recipe and stock system across the business, which is paying dividends. “[It] gives us improved visibility of food stocks and margins and has helped minimise food waste without impacting creativity and innovation,” he said.

Revenue at the firm increased 6% year-on-year for the six months to the end of September 29, while EBITDA rose 2% to £38.2m.

Mr Emeny said it was impossible to look towards the second half of the year without reference to Brexit, which is due to happen on the penultimate day of its financial year.

He is adamant the business is well-placed to deal with whatever comes its way. “Facing uncertainty is never easy, but Fuller’s is an exceptionally well-established operation and benefits from a balanced business model which is designed to be flexible enough to adapt to changing trends and markets yet resilient enough to weather any storm. With a first-class team of people, a well-invested pub estate and a portfolio of outstanding brands, we are ready and able to face the future,” he said.

Tags : Fuller'skitchensSunday roast
Andrew Seymour

The author Andrew Seymour

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