Tackling the crippling cost increases
With sky-rocketing costs across all aspects of the trade, the Lock In team take a look at what's driving those, and any steps operators can take to mitigate and make savings.
Escalating prices are putting increasing pressure on pubs, so the Lock In crew spoke to a number of experts and top operators for their thoughts and advice, from menu engineering with Steven Smith of the Freemasons in Wiswell and Marc Bridgen from the Dog at Wingham, opening hours and managing fixed costs with John Ellis of the Crown in Oakengates, and we talk about the challenges around commodity costs with Shaun Allen of Prestige Purchasing. We also discuss the added costs that calorie labelling is adding to operators with Brewhouse & Kitchen's Kris Gumbrell.
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Music by www.audionautix.com
