Think global, act local: The latest pub trends
For a long time pubs weren't expected to offer more than scampi fries and burgers, but the gastropub boom has brought in world flavours, plant-based dishes and more adventurous diners. John Porter reports
On the stats alone, the pub's position as the nation's favourite place to eat out seems secure. Mintel research shows that 71% of all consumers who dine out do so in a pub, while a consumer survey for the Meerkat Meals dining out promotion puts the pub as the top choice when deciding where to eat.
Even so, as with all eating out sectors, there's no room for complacency as changing demographics and squeezed consumer budgets shift the ground. The growth in demand for meat-free options, expectations that healthier menu choices will be available, and consumers in cautious spending mode are all factors prompting both pub operators and food suppliers to re-evaluate their approach.
David King, marketing manager for Bidfood, believes that, "consumers are now looking for better quality food, even in the most standard of venues. We've seen this premiumisation trend emerge since the boom in gastropubs, which has caused a shift in people's expectations. Customers now expect a lot more than they did five years ago."
Nina Walker, catering development executive at Admiral Taverns, agrees that the pub food market is now "incredibly competitive". She says: "Consumers are eating out less often, but will spend more as the experience becomes a special occasion, which highlights the importance of delivering on expectations."
s a first step, Adrian Greaves, foodservice director at Young's Foodservice, urges pub chefs "to bring classic dishes up to date if they want to drive sales and stand out from the crowd." Citing the ever-popular burger, he says: "They are simple to produce yet incredibly versatile. They can be easily adapted to suit a range of dietary requirements and lifestyles as well as meeting current trends."
He suggests alternatives, such as Young's batter-coated, crispy fish fillet burger, served "with lettuce, onion slices and fresh jalapeños, or mix things up and add a quick kimchi slaw and lashings of sticky chilli sauce for a Korean-inspired twist."
Small is beautiful
New products!Aviko Potato Skins with Curried-Chickpea-Spinach](https://cdn.filestackcontent.com/p6AHBpPvTjiFfa4qQFzC)Aviko offers British-grown potato skins, which can be paired with a variety of plant-based ingredients to help pubs satisfy the demand for meat-free options. The skins can be fried or oven-cooked and stay crisp even when loaded. Aviko has created recipe ideas for toppings at www.aviko.co.uk. McCain has responded to operator interest in menu upgrade options with the launch of Menu Signatures Crispers, a ridged edge, skin-on chip, and Sweet Potato Rustics, which satisfy the trend for 'healthy indulgence'.  Mars Foodservice has recently added katsu curry to its Uncle Ben's ready-to-use foodservice sauce range. Made with carrots, red peppers, coconut and aromatic spices, the sauce allows pub operators to tap into the Japanese food trend for panko-fried chicken on a bed of rice. Brioche Pasquier's Macarons Notes Fruitées range comes in pineapple, mango, mandarin, green apple, blackcurrant and strawberry flavours. The macarons are supplied frozen in boxes of 36, and can be served as part of an afternoon tea, as a mini dessert or offered with an after-dinner coffee. 
