The purpose of this article is to examine the food provision in the public houses of a small town.
This research has been undertaken using a survey of customers and a series of structured interviews with pub licensees and their staff.
The findings suggest that there are several areas essential to effective food provision. These include the location of the pub, its atmosphere, the quality of the service, the menu choice, the price, the ambience of the outlet and its marketing.
The article is limited to one small town. Results may be different elsewhere, particularly in larger towns and cities.
The article provides some evidence of the factors favoured by customers and the failure of some pubs to address these preferences.
This article offers some knowledge and understanding in relation to the provision of pub food.
