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.

 

What can establishments do to limit damage?

Well for pubs and restaurants in lockdown, there’s very little that can be done. The delivery angle has been interesting but for many the return doesn’t match the investment. For those biding their time, they have got to hit the ground running when they reopen – they’ve got to make it irrefusable for people, and as comfortable and normal as possible.

The whole ‘pub experience’ has been ripped to pieces and establishments need to find new and innovative ways of engaging punters again. Certainly, in most countries, they are not going to be helped by the climate either – outside space isn’t that appealing for drinkers and diners right now.

 

Have you ever known a challenge like it?

No, but as an industry we are famously resilient. Communities are constructed on the places we eat and drink, and that won’t be washed away entirely by a period of dormancy.