|
Would You Miss Your Local Pub?
Last month, in the “Telegraph.co.uk” there was a piece posted titled “Would You Miss Your Local Pub?”
The basic premises was that, with four pubs closing every day in the United Kingdome, the survival of that particular institution seems unsure at best and doomed at worst. The responses, over 100 of them, touched on many of the same problems faced by pub, bar, tavern and restaurant owners in the United States. The government ban on smoking tobacco rides to the head of the column of complainers. This is one clarion call that lacks logic. The increase in sales of food at “the bar” has given many restaurants, pubs, bars and taverns a more profitable margin. The following particulars however all play a part in the decline in the enjoyment of what has traditionally been a refuge from the trials and tribulations of the everyday world: lack of individuality, inattention to the quality of food and drink, less perceived value for money spent, and an ambiance that is nowhere near tranquil. I will address each in order. Lack of individuality is the result of the power of the multi-food-unit-food-service-outlets… in other words, “chain stores/restaurants.” This has happened because of two things. The first is consumer demand for perceived value for their money spent. In the UK the shock of the 4 pound pint is felt almost nation-wide. In the United States, most major urban areas can support restaurants, pubs, bars and taverns that ask and get over five dollars for a poured pint. Recent increases in the cost of hops and grains will drive the cost of the finished product even higher. As a result, consumers will shop for their beer at package stores and discount stores. Perceived value beats out all other considerations. Inattention to the quality of food and drink is something that can be blamed on the cookie-cutter mentality of MUFSO (see above) management. The bottom line rules and if half a ton of ground meat can be purchased for $2.00(US)/pound there is absolutely no reason to consider an individual unit request to use premium ground meat if it means a 20% increase in cost. Mass produced food products are easier to order, ship, prepare and profit from. Add to this the high turn-over of kitchen staff and lack of training and the demand for thaw/heat food products increases. Less perceived value for money spent, as noted above, is a deal breaker and maker. Even I will admit that, when asked which my favorite beer is, I will always answer, “Free beer!” Finally I get to ambiance. This is where I find the most friction. In my past I can remember visiting many of the restaurants, pubs, bars and taverns that sat on the “Gold Coast” of Manhattan in the late 1970’s (First and Second Avenues from the low 50’s up to 86th Street.) There were “Old Men” bars, “swinging singles” places, German Bier Gardens, and other permutations. Variety was the essential difference that made for both successful “destination” places and “locals.” Today there is an insistence on “inclusion.” Where there are dart boards (and semi lethal projectiles) there must also be accommodations for women with children. Where there are huge screen televisions showing major (and minor) sporting events watched by beer chugging recently freed college students there are community boards absolutely “Shocked” that these places get noisy during sport tournaments. Where there are places that have been serving lagers by the small glass and shots of brown booze to men of a certain age there are neuvo riche young people demanding single malts and beer brewed in thirty gallon batches and sold for $15.00(US) a pint. It never ceases to amaze me when, as I sit in an obviously French Cuisine themed establishment, customers will seat themselves at the bar and ask for a Margarita and a basket of nachos. There seems to be a sense of obliviousness about many folk these days demanding that things be the way they want them to be or not be at all. I want my way or no way at all. I want it my way and you will have to have it my way too. What has been lost is identity, the chance to be unique, the opportunity to stand alone. To be one of a kind, to stand for quality and value will cost someone something. As noted above, in most situations, if it is going to cost something more than the consumer believes it should there will be no sale. In the end, it seems to me that the major base of consumers who visit restaurants, pubs, bars and taverns care little for unique, special, or quality experiences. They want it cheep. In the end that’s what they will get. Cheers! Peter LaFrance
|