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Burgers increasingly popular in British pubs

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The burger, initially an American favourite, has begun to overtake British classics such as fish and chips when it comes to pub grub, according to a new report from food and drink consultancy CGA Strategy.

Pubs with restaurant equipment now sell in the region of 160 burgers a week, the research found, with roughly one in £12 of food spend going on this kind of product.

Recent demographic changes in the kind of people attending pubs have led to a number of industry analysts suggesting that a more food-led offering is a good way to stand out from competitors in the current market, as this can attract families and a broader base of potential customers.

Furthermore, CGA points out that utilising gourmet ingredients and innovative techniques can help pubs improve their standing and allow them to charge more for their meals.

"Pub operators have capitalised on demand for [quality] burgers by offering innovative ingredients and premium bolt-on options," said CGA Strategy's Tom Lynch, calling the strategy shift a "new gourmet junk food revolution".
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He added that promotions such as the ubiquitous beer and burger deal seen in many UK pubs allow businesses to drive both wet and dry sales, as well as attracting cash-strapped consumers struggling with discretionary spend in the current financial climate.

Mr Lynch posited that one reason for the increasing success of the burger in pubs is that it is easily personalised or adapted to a specific venue, allowing businesses to use their imagination and improve the reputation of their fare.

"It's an opportunity for retailers to inject some real personality to their food offer and our research indicates that burger sales make up 12 per cent of total sales on average," concluded the CGA chief.

Horizons managing director Peter Backman recently suggested innovation is crucial if the leisure business is to excel in the current economic climate.ADNFCR-16001031-ID-801475350-ADNFCR


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