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MARKET TALK: Perfecting pub kitchens, built-to-last equipment and dishes that may never see the light of day

In this week’s episode of Market Talk, Lee Brooks, food development manager at pub chain McMullen & Sons, and Ben Aird key account manager at Charvet, join us to discuss the menu and equipment challenges facing pub kitchens. 

Mr Brooks is responsible for the development of all the menus in McMullen’s pubs and bars, featuring six different food concepts and a variety of operational templates.

Every day brings something different – from creating new menu ideas and supporting an opening or refurbishment to working on food costs and evaluating new equipment. He outlines how the group – which runs pubs across Essex and Hertfordshire – has adapted to the new trading environment and the hurdles that Covid-19 has presented, particularly from a menu development perspective.

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Mr Aird joined cooking equipment manufacturer Charvet last year in a move that signalled an increased focus on national accounts and chains. He describes the work that the company has been carrying out in the pub sector and explains why operators from this segment are more inclined than ever to look for heavy duty catering equipment to support their food plans.

He also discusses the way that Charvet is supporting customers in a post-Covid dining landscape and reveals why he can’t wait to get customers back out to its factory in France when restrictions allow.

For previous episodes please click HERE.

Tags : CharvetMarket TalkMcMullen & Sonsvideo
Andrew Seymour

The author Andrew Seymour

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