It ought to be fairly simple — buy ingredients from suppliers, sell meals to customers, and the difference is profit. However, Gross Profit, or GP, is an area where plenty of operators have come a cropper.
Dining out has come a long way in the past two millennia. None can attest to that more than the British pub, which has seen culinary advancements such as chicken in a basket, pork scratchings, ploughman's lunch and Sunday roast.
The key to success is reinventing yourself, according to licensee Patrick Beaume, and what better way to do so than performing cookery demonstrations at food festivals with a pop-up version of your own pub?