In this week’s WBR, I continue with learning the lessons from 1978. Tony Hughes shares the strategic imperative for pubs to grow topline sales by expanding into food. This meant building on what was known to work – steak. It meant developing new ways of serving it; repurposing existing resources – pubs – into a new and relevant format – pub restaurants; and using extensive brand building to grow customer acceptance and sales.
In my insight (in brief), I consider the noise level in restaurants, as reported by The Times, and its impact on the ever-important customer experience.
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