UFS Caddies
Toast to the roast

A Toast to the Roast

The humble roast dinner is still the number one menu choice in most pubs. Serving the nation’s favourite will put your business on the map, bring in the bookings and ultimately help cook up even tastier profits.

With British Roast Dinner Week on 28 September to 4 October, Take Stock shows you how to get the most out of your roast – and you don’t even have to wait until Sunday to serve it!

Stand out from the crowd
· Share the story of the meat you serve. Is it local, free range or Red Tractor?
· Celebrate the game season (see our feature on page 10) by offering partridge or pheasant as an alternative, or some local venison
· Bring the roast with sides to the table to make it more of a sharing experience; let them carve and serve themselves
· Make veg a hero too with delicious side dishes of braised red cabbage, cauliflower cheese, gratinated leeks or baked fennel
· Brits love gravy! Not only does it have to be as tasty as the roast, you need to serve plenty of it!

Spread the word
· Keep your website current with regular menu updates
· Take good quality pictures of your roasts and upload to your website
· Social media is a must. Use Twitter and Facebook to post menu ideas, promotions and pictures
· Capture your customers’ contact details and if they are happy to receive emails, send regular updates and even a ‘host a roast’ voucher for their birthday

What makes the perfect roast?
Three slices of meat, three roast potatoes and two Yorkshire puddings.

Get involved
· Enter the British Roast Dinner Week competition to be crowned the
UK’s best roast dinner. Visit www.ufs.com/pubs
· Andrew Fishwick, owner of London gastropub the Truscott Arms,
Maida Vale won in 2014. The title helped increase food sales by 50%;
it now serves 400 covers every Sunday

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