Introducing Food into Pubs

Abstract

The pub industry has undergone several changes to its focus and thus transformed itself from a beverage operation to a food and beverage operation. The article seeks to examine these changes in terms of food quality, management skills, service and customers. The article outlines the factors for success and also includes factors of failure or negative aspects of pub catering. It aims to prove that such changes have made pubs an acceptable part of everyday family life, more profitable, and viewed as a place of fun, relaxation, good food and not only as a drinking tradition. It seeks to analyse the new great English Tradition of pub catering.

Citation

Christos, E. (1995), "Introducing Food into Pubs", International Journal of Wine Marketing, Vol. 7 No. 1, pp. 46-52. https://doi.org/10.1108/eb008640