Managing a Pub: The Right Balance Among Costs, Quality and Service
By: Lia Contesso
Submitted: 2010-09-17 03:27:19 | Word Count: 514
The modern production of food containing various kinds of flour (durum, corn, oat, barley flour and more) is able to satisfy the demands of privates as well as those of the pubs, that often get supplies of frozen bread, soft bread and much more, so that they have bread enough and of various kinds, to prepare different genres of sandwiches.
The breakfast food, sweet or salty, and the frozen patisserie as well, can be part of the supply or the pubs: practical and less expensive of the fresh products, the frozen patisserie are often as good as the fresh ones and allow cafés to churn freshly made croissants in the morning in complete autonomy, without having to depend on the arrival of the supplier.
The sweet bakery products, handmade cakes, croissants and brioches or various kinds, remain a big attraction for everyone: don’t you choose your favourite café depending on the specialities they offer? This is why the choice of the products offered in a café or pub is fundamental, and together with the service it concurs to creating the style which characterizes it.
Quality and freshness of the ingredients are fundamental for the good result of a recipe, and this rule is valid both for big and small production: choosing good ingredients means granting a good final product, and the satisfaction of the clients in case you run a business.
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In the same way, managing a café or a pub and relying on a supplier, it’s important to check the quality not only of the final product, but also of the ingredient it is made of: if the producer uses fresh products, the result will no doubt be genuine.
It’s more and more difficult to find food not containing preservatives, food colouring and chemical addictions which change flavour and look, and for cafés and pubs it is necessary to find good products to use as basis for their final products. For example, to make some good sandwiched you don’t need just some good filling, but also some good bread: good filling and good bread make a product able to satisfy your clients, and the main characteristic of a satisfied client, usually, is that they come back.
Managing a café or pub, then, puts together a series of elements that goes from the choice of the products to their presentation, both in an aesthetic and in a practical sense: service is part of the presentation, in fact low quality products served nicely get some points in the hit parade of the clients, but they don’t reach their satisfaction. In the same way, though, high quality products served roughly make the attraction of the clients towards the pub go down.
In the pubs clients look for the right alchemy between quality and service: the lack of one or the other make the clients walk away, while the right balance between the two fills all the tables!
Author Resource:- This article was written by Lia Contesso, with support from baguet.
