Reflections: what are the ingredients for success in bar food operations?

Abstract

Purpose

The article aims to reflect on the various contributions made to the theme issue “What are the ingredients for success in bar food operations?” and to summarize the outcomes.

Design/methodology/approach

This article adopts a viewpoint approach to reflect on the papers in the special issue and to summarize the key issues affecting bar food operations in the UK.

Findings

Trends in the provision of food on licensed premises have undergone dramatic changes in the last 20 years and in the UK, public houses now rely to a much greater extent on food sales to augment turnover.

Practical implications

The article summarizes the key issues affecting bar food operations in the UK and draws on some of changes occurring elsewhere to identify implications for the future.

Originality/value

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

Citation

Pratten, J.D. and Marechal, F. (2012), "Reflections: what are the ingredients for success in bar food operations?", Worldwide Hospitality and Tourism Themes, Vol. 4 No. 3, pp. 293-294. https://doi.org/10.1108/17554211211232436