A Sunday roast offering is being rolled out by managed operator TCG to more of its pubs and bars after a successful trial.
The lunch, presented in a way to deliver the “wow factor”, generated an average uplift in food sales of 20% at five sites earlier this summer and is now being introduced at six more.
The Sunday lunch offering revolves around freshly-cooked, top-quality ingredients, supported by training for the kitchen and front-of-house teams.
Customers choose from one of four roast meats – beef, chicken, pork or lamb – served with fresh seasonal vegetables, Yorkshire pudding and unlimited gravy.
The roast can be enjoyed on its own or turned into a two or three-course lunch with a range of starters and desserts. A children’s meal offers smaller portions.
Most of the meal is brought to the table in sharing-size platters and bowls, including a whole roast chicken to serve two diners. Gravy and other accompanying sauces are also presented separately to enhance the meal’s quality credentials.
The new offering has created a new Sunday food business at several sites, including Bar 38 in Portsmouth, which is now selling an average of 85 roast lunches – despite being primarily a cocktail bar.
TCG chief operating officer Nigel Wright said: “We’re delighted with the results from this trial, especially as they relate to sales during July and August, which isn’t the prime season for roast lunches. We’ll hope to achieve even better uplifts as we move into the autumn and winter.
“Key to the success has been our focus on quality, freshly-cooked food, backed with intensive training to ensure that we exceed customers’ expectations.
“The teams in all trial sites have quickly adapted to the new cooking and presentation styles required and are now serving Sunday roasts that look and taste great, while still delivering excellent value to our customers.”
Pictured: TCG director of operations Ben Levick (left) and chief operating officer Nigel Wright (right) are served a Sunday roast at the Hop Poles in Hammersmith, west London, by team member Simona Pane.