To produce food for sale into pubs and other similar organisations
is another type of enterprise.
The publican's prime concern
will be portion control. You have to live with that concept at the
front of your mind to succeed. Very often pies and casseroles are
dished up by bar staff. Unless the portions are clearly identifiable,
the public gets an extra-large helping and the publican gets an
extra-low profit. Items such as large apple pies rarely get ordered
more than once — a few slices from the pie one day and the same
the next. By the third day the apples are possibly fermenting, the
pastry has gone soggy and more profit goes into the dustbin. The
aim in all products for this market has to be good presentation
coupled with awareness of the market you are in.
are very happy to explain their needs to you. They will often
persevere to reach an acceptable end-product. This is dependent
on you making quite clear at the outset that you are prepared and
able to be flexible. Meanwhile, of course, you must keep a very
close eye on your own profit margins. To start with you should
work out a minimum order. This is the amount of business you
require on each call to justify the trip.
When supplying fresh food
your deliveries will have to be close together. If you intend to
supply frozen food, you will have to transport it so that it does
not start to thaw in transit. For small orders and small distances a
frozen food box is satisfactory. If you have to carry some of the
delivery around for a whole day it is not.
sales to pubs