Case Study
Fancy a bit on the side?

Susie Brunswick, owner of The Bull at Barkham, has looked after the pub along with her husband for just over eight years. Although confessing the pub industry is hard work, she readily admits "it is a way of life I would not be without." The pub prides itself on being a traditional English pub, with both wet and dry contributing to sales, and regulars maintaining a large part of their custom. Susie and her team recently trialled the Fancy a bit on the side? menu from Moy Park Foodservice, to find out if they could improve their food sales by offering customers something different to go alongside their main meals.

The Fancy a bit on the side? menu features a selection of delicious products from Moy Park Foodservice, from Battered Natural Onion Rings to Red Pepper and Jalapeno Goujons, perfect to accompany main meals and optimise this great profit opportunity. Although the menu at The Bull did feature side orders prior to the trial, with standard dishes such as salad or chips, the Fancy a bit on the side? menu saw sales of side orders increase by around 25%, with regulars enjoying the variety and broad appeal of the products. Susie explains, "The menu definitely offers something different and a lot of our customers were interested in the concept. Everyone who tried the products liked them and we have only had positive feedback. One regular liked the Cracked Black Pepper and Sea Salt Potato Skins so much he went back and recommended them to his entire staff!"

Over the two week trial period, Susie and her team successfully sold the versatile dishes from the Fancy a bit on the side? menu, not only as side orders but also as individual light bites and as part of sharing platters. "The Battered Natural Onion Rings sold well as a side to steaks, and other products such as the Crunchy Chicken Pops were perfect for customers who came in at lunch for a bar snack. The Cajun Mushroom Boats, Red Pepper and Jalapeno Goujons and Wasabi Tempura Vegetable Mix were the most popular dishes, and we could use these on sharing platters as well, which customers really liked."

"The Fancy a bit on the side? menu was clear and easy to understand, and all of the products were good quality and very easy to cook and present. Having the POS around the pub definitely helped increase sales, as customers would notice the flyers and menus and want to know more."

Susie's top tips to other pubs looking to make more profit from side orders are:
Ensure staff up-sell the menu to customers, so that they are aware there is something new and exciting to try and to maximise your profit opportunity Use eye-catching POS to attract customers' attention and promote the menu Make sure the products suit your customer base and can be easily and readily prepared to a consistent high quality