Younger diners don’t want to eat in ‘stuffy’ restaurants
There is definite growth for pubs serving good quality food, but operators should have a clear identity to tap into the new generation of eaters, he told The Morning Advertiser (MA) in this exclusive video interview.
When asked if pub food was sustainable or if it would grow further in the months ahead, Kemp said: “It will definitely grow further, but pubs have got to decide what they are and what kind of marketplace they are serving."
'Stuffy' restaurants rejected
Kemp continued: “The second thing is looking at the younger trend that’s coming in to the pub market and I would say that certainly most of the younger generation don’t want to be going to a stuffy restaurant.
“They want to be in an environment where they can enjoy craft beers, they can share their food, they can eat when they want to eat and at a fixed cost.”
Watch the rest of this video interview to hear what Kemp has to say about future pub trends and what he believes will be challenging for food pubs in the year ahead.
Meanwhile, the foodservice supplier recently announced a name change from Bidvest Foodservice to Bidfood, which it will officially begin trading under from April this year.
The brand, which has also traded under the name of Bidvest 3663, will undergo a brief transition period this spring and roll out its new name and branding across its website, fleet livery and depot signage.
‘New mission vision’
Bidvest chief executive Andrew Selley said: “When we made the move from Bidvest 3663 to Bidvest Foodservice, we also launched a new mission vision and employee values, all centring on service excellence and offering the best customer experience in the market.
“Although our name is changing, these principles and our wider business priorities remain firmly in our focus, and I believe this is a stronger brand for us and for our Bidfood business globally.”
Read about the name change, Bidfood’s Brexit strategy and focus for the future in an upcoming Big Interview with Selley and Kemp in MA.
