“Little details help our bar stand out”
What makes Lincoln’s No.Thirty8, The Tower special, by Billy Frost, Head Chef and Finn Dillon, Operations Manager…
Why are more venues outsourcing their kitchens?
Rising costs, recruitment challenges and changing customer tastes are perfect reasons to try a new catering approach at your venue
this summer
To ease the pressure of high customer demands and huge food, energy and staff costs, more on-trade venues are switching up their kitchen operations. Instead of worrying about finding the right team members and covering big bills, they’re outsourcing their catering to guest chefs. This takes a load off operational costs and gives customers a more exciting experience. Plus, with the caterers changing regularly they can try new menu options each week. Jack Brabant, Director of the Digbeth Dining Club, says the financial and social benefits of the guest caterer model are behind its success in venues. “People want to try high-quality global cuisines in a relaxed environment where everyone is equal,” he explains. “Speed of service, flexibility and innovative new ways of cooking for the caterer and venue mean venues can grow a diverse community with potential for collaborating on events. It also means lower overheads.”
““Get a product, nail it and people will come. It’s not about who has the sexiest van. It’s about how you showcase yourself and your food to become a rock star.””
- Jack Brabant, Director, Digbeth Dining Club
THE VENUE HOST: Nicol Dwyer, Operations Director at Digbeth Social Club
How popular is the model?
It’s a growing trend for pubs wanting to breathe life into their food offering. Landlords no longer need to recruit a team who aren’t that interested or skilled. Now they can partner with a team passionate about its product.
What advice would you give to on-trade first-timers
Choose a food provider with a growing reputation, try them out one night a week, publicise their presence and work with them as if they were your own kitchen staff. Expensive menus don’t work but small punchy ones
can keep the orders ticking over.
Should on-trade venues mix it up?
If it works, then extend the invitation to other caterers on other nights. Your only outlay is the energy, so you’ll save on staff wages and get a good proportion of the income as long as you attract high volume through good prices and a great product. Pop-ups also attract a younger crowd, so think about bands and other add-ons.
THE MOBILE CATERER: Jamie Reidy, founder of Greidy’s Wings and Strips
What’s the secret of your success?
A consistent, fresh product cooked to order and ‘to eye’ concept. All our sauces, from jerk to honey soy, are made in small batches and we never cut corners.
What are the pitfalls?
Go into it thinking you are going to be the busiest you’re ever going to be. If you go in half-hearted and can’t hit the 200 covers because your gas cookers fail, you won’t be invited back. Don’t be scared to spend extra on kit and canopies.
How important is the brand?
After your food, it’s the next biggest thing. My social posts show me on good and bad days. Once you get the brand and the food right, you’ll be invited back and it’s so rewarding.
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