MOSAIC PUB & DINING
Matt Robinson, head of food
Number of sites and employees:
22 sites; approx. 300 employees
Major trends this year and implementation:
We implemented vegan menus in each site; craft beers and sprits continued to grow with increased customer demand for local and regional products. We have just opened our own brewery and bar in the Battersea Power Station.
Biggest selling menu item(s) this year:
Classic items – steaks, burgers and Sunday roasts; a big jump in vegetarian and brunch items.
Aside from looking at the seasons, you need to know your market and your site; be confident and consistent. We certainly don’t push our food margins to the limit and try to offer the best value menus we can. Good staff will chat to customers and understand their wants and needs and, in turn, be able to give constructive opinions on the menus. The more your staff can engage with customers the better. We have an allergens matrix in every bar and kitchen on each site and have regular training sessions. Our biggest Brexit issue will be staffing; we’re probably already seeing the effects. We’re trying to put a lot of resource into better retention and employee incentives.
We are going paperless on our invoicing and using online ordering which is all linked to our EPOS systems, allowing us instant performance reports from anywhere in the UK.
Takeaways and deliveries:
Available in some locations but it’s not a big part of our business.
With no World Cup security blanket, we will have to be creative, that’s for sure. We saw a massive demand for outdoor dining so we will push that next year, with some exciting outdoor kitchens in the pipeline. Some of our new venues will tap into the late-night dining market. Breakfast and brunch will still be strong but we will have to keep evolving the offering.
Next year’s trends:
We are planning a lot of in-house dry ageing, smoking and curing. Vegan/vegetarian will continue, January being a focus month for us. Nutritional information will become just as important as allergens soon but I can see a move away from overworked food and food that looks better than it tastes.
Hear from all of the industry leaders we spoke to for 2019 Menu Development Initiatives in the December issue of Pub & Bar.