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Purpose
The article aims to provide a practitioner perspective and case study of the challenges involved in sustaining a successful food operation in a UK public house.
Design/methodology/approach
The article uses a case study and the personal and professional reflections of an experienced publican to provide a practitioner viewpoint.
Findings
The paper uses a case study to illustrate the ways in which external and often uncontrollable factors affect the stability of pub food operations.
Practical implications
The article provides an array of practical insights on the challenges faced by publicans in creating and sustaining successful food operations.
Originality/value
The article draws on the personal and professional reflections of an experienced publican.
© Emerald Group Publishing Limited
2012
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