Pubs and Bars - Getting Into Food

You don't need me to tell you that the pub and bar trade is suffering. What, with the smoking ban, recession and cuts to public spending, many businesses are suffering. It's no surprise that many traditional pubs and drinks only bars are beginning to diversify.

Serving food is one way many pubs and bars are able to generate extra revenue and prevent them from being one of the pubs that closes down every single day in the UK.

But getting into food can be fraught with pitfalls and challenges, which for the experienced can be daunting. Not only do you have to find a chef, buy kitchen equipment for bars and get the food in, there are a myriad of certificates and approvals needed from local authorities.

However, while I can't assist you in selecting a chef, or dealing with the local council - I can provide you with some tips for buying kitchen equipment for bars and pubs:

The best thing to do is to split the process into three:

The Customer

There are few pieces of bar equipment required when the customer first enters. The first is the menu. To avoid printing costs and regular amendments the simplest solution is to use a blackboard. These menu boards can either be used for the entire menu of to place specials on.

Cutlery for bars is another item that will be needed before the customer can start their meal. Make sure all cutlery is stainless steel as it is easy to clean and more hygienic. Only but good quality cutlery otherwise it will have to be regularly replaced; condiment holders likewise.

The Kitchen

To establish the equipment required it is best to speak to the chef, after-all they will be using it and know exactly what is needed. But there are basics for the pub kitchen; knives, chopping boards and other utensils.

As for cooking equipment, a good over, hob and deep fat fryer are a must for most traditional pub menus. Chef wear is also important to ensure hygiene in the kitchen

The Service

Service trays or even trolleys should be used if you haven't got experienced waiting staff, otherwise accidents will be inevitable. Food warmers are also a good idea, especially for when it is busy as it prevents dishes and meals getting cold.