Our guide to the Six Nations

We’ve spoken to the Tiny Rebel team to get their advice on putting on a brilliant tournament

Get organised

We need to make sure we’re well prepared and have enough stock. Last thing we need is to be re-stocking or changing barrels three hours into a shift.

Pace and Power

We’ll streamline our food by taking nearly half the dishes off and substituting them with burgers and chicken. We might even test some new specials out just to mix things up a bit. We’ll also have a mobile bar and handheld ‘tills’ to keep things moving.

Early Kick Off

We’re going to maximise our licence and open an hour early at 11am so people don’t spend their pre-match elsewhere. We’ll offer bacon rolls to catch the early starters.

Teamwork

Our secret food weapon this tournament will be the Jerry Collins, a beef and cheddar pie named after the late New Zealand flanker. It’s made by Donald’s Pies who we love, along with other local suppliers of great food.

Great Beer

We’ve got beer for all seasons and that guarantees us results. For the Six Nations our winter big guns of Coal Drop – a rich, roasted malt stout with coffee and chocolate aromas – and our session Rebel IPA will be too powerful to compete with.

Right Faces, Right Places

Select the right people and get staffing levels right. We play to the strengths of the individuals in our team – behind the bar or hosting. Give them regular hydration and food breaks and they’ll be our match-winners.