Trendy choices that pubs, restaurants and bars are using to keep up

Going back 20 years, there was 60,800 pubs in the UK alone. Now, the number is closer to 48,350. With supermarkets offering alcohol for keep, and more than enough takeaway apps and entertainment at home, it’s an increasingly difficult game to try and coax people out of their homes.

Let’s explore the new, trendy methods the food and drinks industry are using to catch the eyes and taste buds of customers. 

Money well spent

The cheaper option is naturally an appealing factor to people.  So, it’s a difficult pitch for bars and restaurants really — travel somewhere else, pay for a meal you could cook at home for less, then travel home. Pros? You get your food cooked for you, you don’t have to do the washing up, and it’s cooked by a professional.

So, lets discuss the downsides. Whether it’s for a taxi or fuel, eating out acquires travel expenses. You have to pay more for the food than buying the ingredients yourself. You can’t always tell what’s in the food, and for now at least, you can’t really tell how healthy the meal is. In a world that is becoming more conscious of health and wellbeing, that last point can be a real put-off for eating out.

The good thing about restaurants is usually the professionally cooked food that compensates for the additional costs involved. For bars and pubs, the game is even harder; there aren’t many brands of drink on offer at a pub or bar that you can’t buy more of, cheaper, at a supermarket. You need to offer something different, for example a dog friendly pub has the added value of being able to bring your furry friend with you. Then, you can have them at home, with your friends, away from other people, doing your own thing. Why sit in a pub trying to chat with your friends over the sound of a band you don’t particularly like when you can sit at home, chat to your friends with the same drinks, more money in your pocket, and Spotify on with band you do like?

The problem is that bars and pubs easily become deemed outdated due to the increasing use of technology. Without change and renovation, pubs in particular have felt the sharp sting of decline.

A memorable experience

Any sectors that has suffered these troubles can be used to compare with this. For many years, outlets were mourning the decline of the cinema industry — between piracy and prices, cinema attendance had fallen considerably from its post-war heydays. But despite this, and even with the advent of legitimate streaming services from the comfort of our own homes, the cinema industry has experienced a resurgence of attendance, hitting 177 million UK admissions in 2018, the highest it’s been since 1971.

In summary, cinemas have used and adapted their strengths which has ultimately led to their success. The quality of film has certainly helped, with the popularity of huge-scale cinematic universes tying multiple movies together like never before. But beyond that, cinemas have something streaming services simply can’t match — a real sense of escapism, which is certainly a treasure in difficult times. Plus, cinemas don’t just offer movies now. Instead, they offer screenings of live theatre, opera, and ballet that viewers may not otherwise be able to view. Vintage films are often given a limited-time re-release, offering retro-loving younger generations a chance to see their favourite old films in a cinema setting they may have otherwise missed out on. In short, cinemas offered an experience.

Consider this in light of the issues facing food and drinks businesses. Can this tactic be applied to our bars, pubs, and restaurants in order to appeal once more to the public that going out is still a worthwhile expenditure of their time?

Constructive criticism 

Serving just food and drink is too basic, there needs to be more on offer. We’ve established it’s no longer enough to simply offer food and drink though, nor are the public very swayed by uninspired steak-night specials. So, how else are companies adapting?

Creating an atmosphere

By using the surroundings as part of the experience can prove an effective way to create a good atmosphere. It might be difficult to persuade someone to leave the comfort of their home sofa for another sofa in a bar, but what about sitting in a post-war bunker concept bar? Now that sounds interesting. That’s exactly what Cahoots in London did. This bar embraces British history and quirky vibes with a ‘hidden’ bar underground. Complete with a train guard at the door, the bar is set in an old Tube carriage and filled with stories of its previous life as a shelter. The theme runs through the whole bar too, with menus presented as old newspapers and themed cocktails that stand out from the usual fare.

People will make the effort to go out if it’s easier than doing it yourself at home. This bar isn’t pulling crowds just to try the drinks (though that is no doubt one selling point) — it’s offering a full package experience with your friends.

Improving the quality of food

Just because not every place is quirky or unusual or has a fascinating historical background to it, doesn’t mean you can’t provide customers an interesting experience.

Take into account what your establishment has to offer. People aren’t just out to eat, they’re out to photograph their food too. #FoodPhotography has around 30 million photos under its tag, and #Foodgasm has over 40 million photos. Increasing food offerings from standard fare is vital for bars, pubs, and restaurants to survive and draw in customers. That means improving not only the quality, but the range available too. For example, clean eating, health-conscious, and vegan options are all buzzwords in the modern day. Without offering these, establishments are potentially missing out on huge pools of customers.

Choosing the correct food for the menu can really draw in customers. According to one study of 1,485 adults, over 50 per cent said more tempting food would encourage them to visit pubs and restaurants more often compared to cheaper drinks. Home-made, locally-sourced food will quickly travel by word of mouth in the area.

Distinguishing your strengths from weaknesses

A logical strategy is to use your current strengths. For example, while cinemas can’t always compete with the on-demand range of movies streaming services offer, they can more than compete with the desire for escapism and comfort without distractions. In the same way, restaurants and bars can’t always compete with supermarket pricing when it comes to their drinks. But they can more than compete with the drinks trends and offerings that simply aren’t as accessible from the supermarket shelf. For example, the growing trend for slushy machine cocktails caters to experience-seeking and a touch of quirkiness, while also being something different from what you can get at home. They can also be mixed to suit mainstream trends, like the love for gin or none-alcoholic options. 

There are plenty of new trends emerging over the past few years – the Gin trend for a start. Now, bars and restaurants are benefiting from the wellness and low-and-no trend creeping into 2019. Catering to non-drinkers will certainly appeal to those in a friend group who may otherwise duck out of a night out or make a night in sound easier to cater to all. Adapt by making the bar more flexible in its offerings and it’s an easy display of catering to the customer. Plus, the offering of non-alcoholic spirit-style or wine-style drinks is rather lacking in supermarkets right now — a perfect niche for restaurants and bars to tap into. As consumer demands for food and drink are constantly changing, there’s a persistent need for businesses within this sector to innovate their products. With the right variety, flexibility, and quality, going out can certainly reclaim its crown over staying in!

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