Adrian Patrick is an Independent Creative Consultant providing pub chalkboards, design expertise, promotional services and friendly business development advice to the Licensed Trade across the NorthWest of England.

Thursday, 22 October 2009

Punch Taverns Roadshow

Just fininshed a day as an exhibitor at the Punch Taverns Roadshow held at the Reebok Stadium in Bolton. I wasn't sure what to expect initially but it became a constructive day. I think most guests found the visit a positive experience and worthwhile. Certainly many seemed really pleased to have had a chance to see my Chalkboard work. Hopefully it will inspire some creative ideas for their venues.



Feedback about the event from visitors was generally positive - some guests stated it was worth coming along just to finally get my number having seen my work around the North West - Cool!. There were a couple of remarks by attendees that there wasn't enough new products or suppliers on show; that it was mostly just suppliers or products that they already use or were aware of. For their part at least, the organisers and staff from Punch came across as very enthusiastic and were trying their best to make the show a success. Some of them were really trying to convince me to come out from my stand and drag customers over - which really isn't my thing...

From my perspective it was a great day spent talking pubs with others in the trade - always a good day! And I managed to make new contacts with several companies offering services that I know some of my customers will be interested in.

Actually, to be honest - I just loved having people browse photos of my creative artworks all day!

Thursday, 15 October 2009

More Pubco H&S nonsense

So I'm helping out a house within one of the (biggest) pubco's managed divisions and I overhear the manager explaining to the cleaning staff that they have additional responsibilities with regards to any contractors that might need to be admitted outside of opening hours.

Firstly, that they should ask for I.D (fair enough, though I fail to see how they might verify such identification), and secondly - get this - that they must make sure all visiting contractors are aware of all the fire exits in case of an emergency.

As representatives of the pub company, cleaning staff now have a duty of care towards outside workers, apparently.

After the manager and the visiting auditor talked briefly about the difficulty in ensuring the hired help adhere to company policies, and how it counts against the manager if they fail to meet health and safety requirements, I couldn't hold it in a moment longer!

"WTF? When a customer approaches the bar to request a pint of your mighty beverage, do you say 'woooaaah, just hold on there feller! ...Not before we talk Fire exits'!? - No - cos there's bloody great illuminated signs everywhere for them to see!"



Its surprising how few managers question requirements that come down from headquarters. All this is about is somebody somewhere wanting to justify their importance to the company. Somebody needs to compile evidence of the impact they've made within the company at their year-end appraisal.

If your Ops Director tries to pass down this latest guff simply send them to me and I'll be happy to explain how the pub trade works (just fine without them)!

Halloween Ideas!

Spooktacular ideas for pubs this Halloween.

I'll add some more links shortly:






THEMED DISHES

Here are a few links to recipe ideas hosted at thepublican.com
http://www.thepublican.com/story.asp?sectioncode=6&storycode=57111
http://www.thepublican.com/story.asp?sectioncode=6&storycode=57112
http://www.thepublican.com/story.asp?sectioncode=6&storycode=65240


HALLOWEEN PUB QUIZ

More than 30 FREE spooky pub quizes can be found at the following link:
http://halloweenquiztime.multiply.com/

More links will be added soon.

Thursday, 24 September 2009

Christmas Pub Projects



Check out a range of Christmas projects to see if there is something similar you can do for your pub. If you are interested in having me produce bespoke Christmas displays or murals simply email me at adrian@adrianpatrick.co.uk to discuss. A friendly response guaranteed!



Make an impact - and get ahead of the competition - in this climate that's what counts!


Wednesday, 23 September 2009

Bookings for Christmas

While bookings for Christmas should be well underway by now, I'm still coming across an ocassional pub that has yet to start advertising! I have been pushing Christmas since mid August. You simply have to.

"The customers don't like it!" I hear as an excuse. Well that isn't a reason to lose your business. And it depends on how you go about it. And these customers who aren't ready to face the coming season are generally the same customers who phone in December wanting to book a table for 8!



To put it as simply as I can: If you don't start advertising in August, the office parties will have already booked elsewhere that did start in August. So how late you start depends on how much trade you are happy to lose.

And certainly, customers might get wearisome when they see you installing a 16 foot banner promoting Christmas Fayre while they are enjoying a BBQ in your beer garden... but their groans more reflect the retailish nature of the promotion tools handed out by head-office. Although it has been known for independents to go down the awful banner route.

I can't stress it enough - you are far better simply writing a chalkboard as neatly as you can simply stating that bookings for Christmas are underway. If you can find an artist willing to help then this would indeed help. Customers never moan about having Christmas forced upon them when the message is handpainted and creative. Make it quirky. I have sometimes drawn a snowman, wearing Burmuda shorts and sun glasses on a palm beach, looking at his watch, with the message "It will be here before you know it - book early to avoid disappointment!"

If you can find a chalkboard artist in your area this is a great opportunity to use one to change the emphasis of your advertising from Summer to Autumn. Halloween is nearly here and Guy Fawkes. Children in Need also come November. All should be planned by now. Just bear in mind that its a busy time of year for chalkboard artists so do book in advance. After all these years I still find it incredible that managers phone up expecting you can get to them within a week!

In short - do what you can but do it quickly. And by October at the latest, try and arrange a Christmas display by the entrance. Even a small table arranged with crackers, champagne glasses, holly and tinsel with your menus fanned across can help sell the concept and get those customers booking.




Click here for loads more creative Christmas Ideas

The Ever-Changing Wine Menu - Solution

Whether part of a pub chain or independent, your wine menu is subject to change throughout the year. And while nothing beats hiring a chanlkboard artist when communicating your offerings, it can be difficult to call them back out just to change a couple of prices or a wine or two. One solution is to incorporate the printed menus within a stylish surround hand illustrated by an artist, or chalkboard illustrator.

wine chalkboard,pubs

The benefits to this solution are that the customer is still drawn towards the board due to its hand-illustrated nature, and the wine list itself can be changed each time a new one is printed.

adrian patrick,chalkboards

Pubs vs Supermarkets - The Pub Delusion!

I've reduced this posting down to just concentrate on what managers can do to differentiate the pub and supermarket sectors in the publics' eyes. My main article on WHY I CAN'T SUPPORT MINIMUM PRICING can now be found here: http://minimumpricing.blogspot.com

WHY MANY PUBCOS ARE GETTING IT WRONG:

While managers in the trade are distracted by the battle with the supermarkets many pubcos themselves start 'buying into' the same delusion. Retail style banners are everywhere. Big Red Bold letters shouting out "SALE" or "ALL OUR PRICES SLASHED!". Huge red and white corex signs wih retail style "cut price offers". You'd think that some pub chains have been bought out by Asda!

And so the delusion spreads. Do we really want customers to start seeing Pubs and Supermarkets as offering the same, but at widely different prices. Its time this whole game stopped.

If you are part of a chain please leave the retail style posters in the box. Paint all of the insides of your poster frames black and find a member of staff with neat handwriting and see if they can better advertise your key messages and help project an image better associated with the brand that is "English Pubs". Or ask amongst your customers if there are any art students willing to have a go at chalkboard writing in return for a few drinks!

And lest we forget, there are several professional chalkboard artists across the country. But even if you can't spare the budget, writing the messages yourself on chalkboards will be FAR more effective at getting customers' attention, and will help delineate the differences between the sectors.

CASE IN POINT:



The Dog and Partridge, ironically situated RIGHT NEXT DOOR to a Tesco Express store! Now of course the pub has handily been supplied with Big Red Marketing Materials from head-office, almost identical to the ones in the huge window spaces of Tesco.


pub chalkboard

Fortunately, since the manager is an asset to the company (read: knows better that head-office's marketing dept) he employed a chalkboard artist (that would be me) to black-out some exterior panels and turn them into prime spaces for chalkboard illustrations.

Pub chalkboards

These pictoral signs re-inforce the selling points of the venue. Sure, price of beer is an issue these days, but only in terms of competition with neighbouring pubs. And even then, while you might offer the exact same kinds of attractions as your competitors, as in this case, those attractions can be communicated more effectively - thereby drawing customers away from your competition! And, you know, it didn't cost all that much. In fact it costs less than simply hiring a professional painter to paint the exterior! And you end up with something far more striking than any amount or external refurb could achieve by itself.

Dog and Partridge

My main point is for our balmy Pubcos. Pubs and Spermarkets are not the same. And customers really don't need to be pursueded otherwise by Pubco marketing departments!


The Country Pub - Creating Character Through Chalkboards

I had the wonderful opportunity recently to visit a lovely traditional pub within an idyllic English village setting. Serving cask ales traditional pub food and with letting rooms it was one of only two pubs in the village. It had recently been taken over by an enthusiastic couple looking to re-establish the venue as a warm and inviting village inn, providing for both the local village and those all-important weekend visitors.



The pub they had aquired was well kept, and the interior, while replete with wooden beams and real fires, just felt clean. The exterior was a little stark, with modern signage, not really in keeping with the surroundings, and it'll be a job to restore the beer garden to its former glory. But all the ingredients are there. An opportunity to show the pubcos just what an English pub can be once more.

Tapping into heritage:

Aldbourne pub chalkboard

The village and its pubs are steeped in a sense of history, as it had been the location of a US Air Force base during WWII. The Landlord had the idea of using motifs from the era to dress their daily specials board. So for this I made a quick painting using some reference photographs to provide a header for the specials. Throughout the day, both locals and visitors would do a 'double-take' as they were drawn to the specials board, and, as is the point, went on to order food! As for the rest, we worked together to find ways to communicate a sense of what was on offer both to locals, and to visitors to the area.

My task was to champion the message of the pub. The service style and quality was already being taken care of by the new owners. We did talk a little about providing offers which would maximise opportunities especially with lunchtime business customers, while not cutting into profits already provided by the small but regular local trade. And there are I feel still more opportunities to be had in pushing mid-week evening dining trade. Initially at least, the job at hand was to find a way for the pub to make a statement, communicate its selling points, and in such a way as to improve 'brand identity'. The brand being the 'branded-free' traditional English pub... a brand in itself!

The Brand(less) Identity:

The main effort was to add character to the exterior through hand-illustrated chalkboards. There was already a single board in place, written by the landlord, covering the basics such as Sky Sports. Although chalkboards far exceed printed signage in terms of drawing attention, we have to be careful what that message says about the quality of a venue. Always try to employ a local artist if possible.



The new owners also wanted to dress some of their signs with an ocassional fox or hound, though I was sure to provide them with 'friendly' illustrations. No bloodsports for this pub! We used a traditional 'chipped away' font, with serifs. Though obviously hand illustrated, the chalkboards needed to deliver a sense of that traditional establishment identity; An English pub, proud of its heritage, and inspiring confidence in passing punters. 'This pub cares about providing quality.'

Chalkboard art

A couple of the A-boards that had come with the pub had seen better days. I had brought a few boards with me however as this is often the case. The older boards were able to be placed on the roadside away from the pub - great for passing traffic - and no-one needs get too close. The new A-board would stand by the entrance. I can't stress enough how important an A-board positioned near to a pub's doorway is in establishing an inviting 'open for business' image.

Pub A-boards

Changing A-board solutions

As I had travelled some distance, and this was a one-off visit, there was some concern about having seasonal messages presented on the A-board, which, once re-painted and re-written by the staff, would no longer be in keeping with the rest of the chalkboard signage. The solution, which I often employ, was to have pre-made inserts. These panels fit snugly withing the frame, held in place with hooks of a couple of screws. Once the advertised event or offer expires, the panel can be either reversed, or removed completely revealing the next message you wish to display.

pub a-boards

So while initially advertising homecooked food and cask ales in order to establish its identity, the panels would soon be switched to advertise seasonal messages such as Christmas bookings. As soon as the A-board was in place it was doing its work. In fact, I even noticed the other pub's landlady, while driving past in the car, stop to take a look at the newly installed feature. A-boards are simple, but effective. I am still amazed that some pubs give them so little thought.

The same chalboard styles were carried throughout the exterior. Two large boards were illustrated with fox/hound images to be installed in place on some of the large bare walls covering the outside of the building. I believe these will really draw attention to the pub.

pub signs

As an artist I was proud of the work I had done, in reinforcing the character of the venue. And as a marketeer, I know that the pub is taking its uniquely English brand a step further; The 'modern-day' Traditional Country Pub.

Specials header

Thursday, 9 July 2009

Pub Menu Writing

Writing a pub menu - in traditional black and white, yet friendly style. Keep to the point when laying out your entire menu on one board. For descriptions, people can refer to the menu on the tables. For a menu like this, its meant to be seen from the tables, to give customers an overview of the range of options available.

chalkboard writing

Specifically, this type of menu board serves to compliment the table menus. Try to break it down into meal types... seperating your menu into sections just makes it a lot easier to read.


Friday, 19 June 2009

Offer a 'Manageable' menu!

Sometimes I find myself writing out Specials onto small slats, which are then hung by the pub onto hooks on a plain board. I've introduced many pubs and companies to the concept and it is a great way of maintaining consistency. And its certainly preferable to illegible scrawl on smudged blackboard surfaces!

If Specials are a pubs main focus for driving the menu then I usually recommend no more than a dozen. For venues with a larger fixed menu, I'd suggest less than half a dozen specials.

From an operational stand-point there are obvious advantages in keeping a tightly focused range of offerings, both in terms of stock control, and in staff training.

But far more importantly is the stand point of the customer. It benefits the customer to see a compacted menu, which while covering all the main meal groups, provides enough variety that they will want to return to try other dishes in the future. Also, your menu should say something about your venue that sets you apart from the competition. Dishes unique to yourselves, either through ingredients, cooking method or presentation, are a sure way to boost the 'good-will' value of your pub. But keep it focused!

A customer faced with much more than 30 main course options will find themselves unable to make a decision quickly. Also, they will not come away with any lasting impression of your pubs identity as too broad a menu provides confusion.

Example of utter madness:

One major company insists on its houses maintaining a minimum of twenty-five specials in addition to a permanent menu offering well over thirty main courses! And that's before you count Light bites and sandwhiches etc.

And at one of its venues recently, they were carrying... get this... over 70 main course specials! And that's in addition to its permanent menu. In fact, they had to divide the range of specials over two seperate specials boards, located some forty feet apart! And this, I witnessed over a bank holiday weekend!

My heart goes out to all of the families who had to endure a dining experience at that venue. With each family member having to walk from one end of the pub to the other, each time faced with a 'wall of words' before returning to their table menu, having by then forgotten which dishes were of interest. How on Earth customers are expected to come to a decision when overcome with masses of menu descriptions imparting every item's ingredients and cooking methods! You could eat there every week for over two years before having to order the same dish twice!

This is just stupid! And it certainly does not help the customer. Company bosses who are pushing internal communications to increase the rate of table turnover on busy days, while at the same time working to increase the time it takes for a customer to decide what they will order, really have lost sight of the trade they're in.

So like I said. Try to offer a 'manageable' menu. It helps customers, staff and stock, and cuts down on training. It may even reduce the cost of 'chalkboard writing'!

Pub Carveries!

All Illustrations by myself (copyright Adrian Patrick)

Recent months have seen several major pub companies returning to traditional carvery set-ups. Punch (formerly Spirit) announced recently that they were looking at dispensing with the much immitated 'Two for One' brand in favour of value for money dining, and were considering introducing carveries as part of the re-focus.





While some commentators consider that Carveries are out-dated ("very 1970s" I've heard some say) , there can be no denying the success of recent 'Carvery Brands' in the value market. Besides, most customers taking their families out for meals weren't old enough to be in pubs in the 1970s! So for them, this is new!

One of Punch's troubled spin-off companies is going for the carvery market, though in their case, price-pointed at the higher end of the market, serving only at weekends, rather than selling it as a value dining concept.

And one of the bigger players who borrowed the 'Two for One' concept from Punch seem to be getting in on the act. Some of its higher-turnover venues are losing 241 and are currently having slick new Carvery stations installed. Surely a testament of their confidence when venues, already doing well, are shifting focus in this way!


Surprisingly, the designers of several companies are recognising the value of installing Chalkboards at the rear of the Carvery stations. The above photo illustrates a well-thought out hanging concept.

I did have to question however, this particular company's marketing team's decision to fill the main board with dessert offerings!


Who are these marketing people companies send to set-up new menu concepts? I see the need for training reps, but so often these marketeers have no experience of pub operations! To her credit, the manager of this particular venue already had her own misgivings. I'm sure that once the company 'bods' move on the manager will regain control of her pub and we'll see this repaired. In the meantime - at least my yummy illustrations should do some good!



Tip: When relaunching your pub's menu with a new 'carvery concept', try not to confuse the customer. Maintain the focus on your carvery ethos, especially around the serving station. In fact, make no mention of other food products within 10 feet of it!

As the crunch bites, companies are fighting to reposition themselves. Individually, I think they are on the right lines and each company is working hard to make 'carveries' work for them. Overall though, since so many companies are each relauching their venues as carvery pubs in order to stand out from their competitors, one has to wonder if these changes will do little to alter their respective market share.

They will each benefit though, if the carvery concept is one that will bring out those families currently staying at home.


UPDATE SEPT 2009: CHRISTMAS

So September rolls along and a menu change. And since a chalkboard artist is required we have the perfect opportunity to sell Christmas to our hungry customers. An opportunity that the so-called 'marketing department' would like to simply discard! It beggars belief. Honestly, upon seeing the brief I was astounded at the lack of Christmas advertising being stipulated during an autumn marketing excercise.

Fortunately, on this ocassion, the manager of the venue is an asset to the company. ie: someone who knows better than 'head-office'. Although the venue would soon be visited by company overlords she took the decision to concentrate less on promoting desserts to people who have yet to even start their main course, and instead go with an attractive and bold Christmas push! Its just a couple of days since and the effect on bookings has been massive.

Here is the result:

Chalkboards

A Christmas Chalkboard hanging behind the Carvery station calling on customers' attention. A call for bookings, and a description of the Christmas Fayre menu, read by customers while queuing for their carvery meal; while hungry and enticed - is the perfect scenario!



Work for a Pubco? Question everything 'head-office' sends you in terms of briefing materials. You almost certainly know your market better!

Pub Chalkboards

Pub Chalkboards
Example of my pub chalkboard art

Pub Chalkboard Art only £10

Pub Chalkboard Art only £10
Pub chalkboards illustrated for just £10 per board

Time to start advertising for Christmas! Be creative with your Chalkboards!

Pub chalkboards