Click here to visit the Foodservice Update website Click here to go to the Eat Out Maagazine Twitter feed

Register

To receive our newsletter, click below…

People Moves

Got a people move story for Eat Out Magazine? Email clarer
@dewberryredpoint
.co.uk

Breakfasts boost sales at Town & City Pub Company

17th November 2009, 8:54am

Business is booming at the Town & City Pub Company with breakfast sales soaring by 479%.

This comes as the company has just launched its winter menu across its two trading formats; Yates's the high street bar operation and its traditional estate which includes Litten Tree's, Hogshead's and a number of unbranded pubs.

For the Yates's pubs, the focus has been to retain and improve on the quality of the food. Customers can now expect to get a hot beverage of their choice for just 99p, a bacon buttie and a hot drink will set them back just £1.49.

Starting from £4.95, those who like a little spice in their life can expect a drink of choice along with a curry, poppadum, a yoghurt and mint dip, mango chutney and naan bread.

In the traditional estate, the focus has been on developing the best pie offer. For just £4.95 all of the sites now offer a minimum of four pies including fish pie, cottage pie, chicken, ham and leek and steak and ale.  Larger sites will offer up to eight pies and all come with a drink from a diverse range.

Meanwhile across the whole of the Town & City Pub Company estate, customers can choose from a two or three course set Christmas menu (from £5.95) or the party buffet options from just £3.95 per person. 

George Wright, head of marketing at Town & City Pub Company said: "Year on year we've outperformed our targets on our food side. The breakfast offer has really caught on with our customers who realise that we are beating the sandwich bar or deli hands down in terms of quality delivery and price. We are constantly reviewing our menus, introducing better deals and improved quality dishes, and our customers appear to be loving it."


Related Articles:

Words Maria Bracken 0 comments

Have your say!

To comment on this article, simply enter your name and email and send us your views. Please note that your comment will appear publicly below this article once it has been processed. For enquiries please email info@eatoutmagazine.co.uk.

Name



Leave blank

Email



Comment (max 800 characters)



Latest News

La Tasca launches healthier choice menu

La Tasca, the Spanish Tapas Restaurant a… More…

12th March 2010, 7:09am

Caffrey’s unveils plans to support customers with profitable ale

Caffrey’s Irish Ale has unveiled a new b… More…

12th March 2010, 7:06am

Royal visit to Westminster Kingsway College marks centenary celebrations

HRH The Prince of Wales has launched the… More…

11th March 2010, 3:38pm

McDonald’s offers national qualification for work experience

Young people who complete work experienc… More…

11th March 2010, 3:32pm

Click here to subscribe to the Eat Out Magazine RSS Feed

RSS Feed Subscribe

In this current issue…
In this current issue…

March 2010

  • THE VIEW: Simon Chaplin - Christie & Co’s head of restaurants on why the industry’s mood remains cautious
  • ISSUE: Pub saviours- Les Leonard explores the growing trend of communities clubbing together to save their local pubs
  • AT THE TABLE WITH...: Tim Martin - In a rare interview, the Wetherspoon boss talks  usiness, government policy, supermarket booze and why his staff should ‘Tell Tim’
  • TOP STORY: Restaurants vs. Recession - As the industry continues to battle through, we look at methods being used to increase footfall and spend per head
  • IN BUSINESS: From fi eld to fork - How The Field Kitchen is proving a hit with its unusual restaurant concept among the green fi elds of rural Devon

View The Archive

Carte Dor Button Cherry Valley - Farm Fresh Duck Bunzl Double button Bakehouse Skyscraper Foodservice Update skyscraper SUBSCRIBE NOW