Press Releases

Essential Cuisine

07 Oct 2010

GRAB THE GRAVY BOAT THIS SUNDAY

Over half of consumers visit a pub for a meal at least once every three months1, according to new research. What is not so uplifting, however, is that only 12 percent of the population do so once a week or more2. With the rise and fall of recessionary pressures, it’s no easy task persuading customers to come in and pull up a pew, but there are a few pearls of wisdom to draw on, for example, how to maximise the appeal of your Sunday roast and make it a point of difference, according to stock and gravy specialist Essential Cuisine…

Re-engage with a classic
According to Mintel new report on pub catering, 20 percent of consumers eat in pubs less than once per month, while 28 percent never do3. Without sounding too much of a harbinger of doom, this is exacerbated by the fact consumption of pub food has fallen in keeping with a general decline seen across the eating out market4.

Nigel Crane, Dorchester-trained chef and managing director of Essential Cuisine, expert stock and gravy maker for the professional chef, said: “As the traditional heart of villages and hamlets, then urban communities, for centuries, pubs have always been considered a place of respite for a few jars, old fashioned banter and good, honest food.

“One major challenge, however, is that only 17 percent of people today say pubs are a regular part of their life5. Question is, how do operators re-engage customers without relying on price promotions? Mintel suggests that, in part, this comes down to capitalising on interest in traditional classics, an interest expressed by 48 percent of adults6.”

“This reversion to traditional British dishes en masse, is partly attributed to the reassurance they get from these dishes, the guarantee of a good meal7.”

“They don’t come more classic than the glorious Sunday roast, which dates back to when a squire would treat his serfs to a meal of roast oxen to reward them for the week's work,” said Nigel. “This national treasure is particularly relished in pubs as demonstrated by the new top 10 pub meals8, which has roast beef sitting in second place just behind steak and chips.

“There is, however, potential for operators to go further, reaffirming the value of their proposition by promoting this signature dish or ‘ritual’ and thereby emphasising their brand identity9. Signature dishes such as the Sunday roast should have more menu space, with more evocative and emotive descriptions eg ‘nostalgia’ and ‘sensory’ labels10. For example, ‘gravy as it should be, made with real ingredients for that coveted taste of mum’s kitchen’.”

Quality counts
One concern today’s consumers have is that, although some pub food can be cheap, it can also be of questionable quality11, an attitude pubs simply cannot afford to reinforce.

“When it comes to a Sunday roast, gravy may make or break the overall meal experience. With pub operators scratching their heads to find ways to bring the cost of dishes down, however, the gravy can, sadly, find itself on the brunt,” said Nigel.

“What you have to remember is that ‘experience’ continues to be a major consumer demand and pubs need to ensure they enjoy the ‘experience’ of eating out12. This doesn’t have to be a grand gesture, it could just mean ensuring the meal is a multisensory experience13.”

“Think about it. You offer a thoroughly indulgent Sunday lunch with tender roast meat, fluffy roast potatoes, homemade Yorkshire pudding, stuffing and seasonal veg. Along you come with the gravy boat and cover the roast in an artificial tasting, congealed or, perhaps, salty gravy. You have ruined the roast in one foul swoop.

“What is madness is that gravy typically represents just two percent of the ingredient cost of a meal14, so there really is no reason to scrimp on this instrumental part of the dish. The key is to always use the best tasting gravy and add it to your meat juices. It really will pay.”

Make your Sunday roasts No1
Essential Cuisine’s range of No 1 gravies, a particular hit across the UK pub industry, was introduced to fill the gap in the competitive gravy market for a premium gravy base, made with roasted stock and the finest ingredients for the perfect pour every time.

First No 1 Beef, then No 1 Chicken and now, new No 1 Savoury Gravy, each is a balanced, rich tasting gravy which doesn’t thin during service and is so versatile, chefs can add their own touches to it. Costing around £11.50, it comes in 1.5kg pots, making 20ltrs of gravy.

No1 Savoury Gravy adds breadth to the No 1 range, while answering demand for a premium gravy made to a vegetarian, gluten-free recipe, suitable for coeliac customers. Acknowledging the dietary needs of modern day consumers can increase trade and margins

Gravy as it should be, No1 Beef, Chicken and Savoury Gravies all contain no added MSG or preservatives, have superior bain-marie holding qualities and are freeze-thaw stable.

“There really is nothing else like it on the market,” said Nigel. “There is no point investing time and effort in sourcing great ingredients for your Sunday roast if you are going to scrimp on the gravy. No 1 offers pub chefs the opportunity to complete the experience.”

Nigel’s Sunday roast tips
• Carcass balance is even more critical when every penny counts so use cuts more imaginatively in your Sunday roasts, from the shin and belly to the flank and neck.
• It is often overlooked, but gravy on the carvery can be high-risk, so care should always be taken never to mix freshly made gravy with that standing for some time.

Did you know?
• One-person households are among the least affected by the recession in terms of eating out of home. Entice these customers in by throwing a pub quiz after a Sunday roast and give them free entry, appealing to their need to socialise.
• We have an ageing population. Entice older consumers by making them a part of the pub’s ‘pride and distinction’. A ‘barter at the back door’ scheme allows them to bring their own freshly grown produce and get their Sunday roast half price.

For samples, call 0870 050 1133, email sales@essentialcuisine.com or visit www.essentialcuisine.com
- ends –
Sources
1. Mintel – Pub Catering – September 2010
2. Mintel – Pub Catering – September 2010
3. Mintel – Pub Catering – September 2010
4. Mintel – Pub Catering – September 2010
5. Mintel - Pub Visiting – September 2010
6. Mintel – Pub Catering – September 2010
7. Mintel - Independent Pubs – 2009
8. Crabbies research 2010
9. Mintel – Pub Catering – September 2010
10. Mintel – Pub Catering – September 2010
11. Mintel – Pub Catering – September 2010
12. Mintel – Pub Catering – September 2010
13. Mintel – Pub Catering – September 2010
14. Figures based on £5.95 meal cost at 60 percent gross profit

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