Food & Expo 2010
Cooked Sausages

2011 Reports & Stories from The Big Kitchen

Publication: Publican's Morning Advertiser / Essentials for Success

The Big Kitchen commercial director Jonathan Ashmore says that for a successful pub event, three things are essential - a good concept, great food and lots of punters. "Thinking outside the box to improve profitability also extends to your food offering," he advices. "It's important to consider the event as one package - a great concept can easily be let down by poor catering."

"We'd recommend publicans choose a selection of social dishes, including favourites and more adventurous options, that can be shared within a group."

"Pre-cooked products the bar staff can heat can be fantastic for kitchens needing a snacks menu that can be turned around with minimum effort, as well as for driving impulse food sales that can boost profits."

He recommends burger bites - pre-cooked bite-size portions that take a few minutes to heat. They should be served on slices of baguette with tomota and lettuce. Other Big Kitchen options include the vegetable and chicken satay selections and lamb koftas

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