Page 71 - Hospitality Horizon - February-March 2021

FOOD & BEVERAGE

THE WHOLE

‘PUB EXPERIENCE’

HAS BEEN RIPPED

TO PIECES

TOM KERRIDGE

Your focus has always been on the pub
side of the industry, and some would
say these establishments have been
hardest hit.
I think Covid has made an already
challenging situation considerably worse.
Such is the tax on alcohol in many
countries, it’s difficult enough to make
money. Food has really been the salvation
for many pubs and bars, and has brought
about a whole new culture where families
can enjoy somewhere that was previously
a very male environment.
My worry is that Covid will see us
regress 20 years if we can’t quickly go
back to the way we were – you will have
fine dining, top restaurants, you will have
gastro pubs and you will have ‘bloke’
pubs. My worry is that the whole middle
level of family and food pubs will be the
portion that is hit hardest, and that would
be a great shame. helped by the climate either – outside
space isn’t that appealing for drinkers
What can establishments do to limit and diners right now.
damage?
Well for pubs and restaurants in Have you ever known a challenge like
lockdown, there’s very little that can be it?
done. The delivery angle has been No, but as an industry we are famously
interesting but for many the return resilient. Communities are constructed
doesn’t match the investment. For those on the places we eat and drink, and that
biding their time, they have got to hit the won’t be washed away entirely by a period
ground running when they reopen – of dormancy.
they’ve got to make it irrefusable for
people, and as comfortable and normal as
possible. My worry is that Covid will
The whole ‘pub experience’ has been
ripped to pieces and establishments need see us regress 20 years if we
to find new and innovative ways of can’t quickly go back to the
engaging punters again. Certainly, in way we were.
most countries, they are not going to be

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hospitality horizon FEBRUARY-MARCH 2021