Pub food: surveys of customer demand and pub provision

Fabien Maréchal (Peugeot Citroen, Sausheim, France)

Worldwide Hospitality and Tourism Themes

ISSN: 1755-4217

Publication date: 8 June 2012

Abstract

Purpose

The purpose of this article is to examine the food provision in the public houses of a small town.

Design/methodology/approach

This research has been undertaken using a survey of customers and a series of structured interviews with pub licensees and their staff.

Findings

The findings suggest that there are several areas essential to effective food provision. These include the location of the pub, its atmosphere, the quality of the service, the menu choice, the price, the ambience of the outlet and its marketing.

Research limitations/implications

The article is limited to one small town. Results may be different elsewhere, particularly in larger towns and cities.

Practical implications

The article provides some evidence of the factors favoured by customers and the failure of some pubs to address these preferences.

Originality/value

This article offers some knowledge and understanding in relation to the provision of pub food.

Keywords

Citation

Maréchal, F. (2012), "Pub food: surveys of customer demand and pub provision", Worldwide Hospitality and Tourism Themes, Vol. 4 No. 3, pp. 243-254. https://doi.org/10.1108/17554211211232364

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Publisher

:

Emerald Group Publishing Limited

Copyright © 2012, Emerald Group Publishing Limited

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