Any caterers or publicans in?

Lynton

Lynton

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Odd thread title I know.....

However we often eat out at various pubs (not as often as pre-twins) but semi regularly.

I don't mind sauce out of a little sachet - after all more hygenic than a big bowl of it and a bottle on a table in a pub is just too naff.

My bugbear is cheap generic tomato sauce as opposed to Heinz.

SO my question is what's the price differential in a box of say 1000 average cheap tomato sauces to a box of 1000 Heinz tomato ketchups.

Wetherspoon's are known for penny pinching yet serve heinz (not that we eat there - as prefer a chef as opposed to someone who can operate a microwave) - I may have to nip in for a glass of something and rehome some Heinz and keep in case of emergencies.
 
Used to work in catering for years, there is usually a good few quid difference. My old boss used to tell me to get the cheapest, yes he may save money over the year, but customers did notice the poor quality in taste. The staff all said the customers new quality when they tasted it, and we all thought it was worth paying the extra. Besides a happy customer tips better ;)

Don't know the price of Heinz sachets off hand though..
 
I hate those little sachets but i do see the need for them, but i do see the need for them in some places. i used to got to one place really nice pub good chef all local food all cooked at home then you get those cheap sachets.. yuck..... i did ask the landlady why and she said cost and that bottles looked naff ... and like Lynton didn't like the little bowls.. i would prefer the little bowls if they were freshly done.Weathrspoons now use bottles well up here they do but are you not meant to store tomato sauce in the fridge once opened? and the mayo?
 
Been a member of CPL for years an also been a manager of a Restaurant , yes they are cheaper but no one Nicks them, I can guarantee you when they are branded sachets they get put in pockets ,handbags etc,and over the year it can save you a fortune...
 
den said:
yes they are cheaper but no one Nicks them, I can guarantee you when they are branded sachets they get put in pockets ,handbags etc,and over the year it can save you a fortune...
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Very good point, maybe that's the thinking behind it.
 
Heinz Ketchup sachets £10.61 (box of 200)

Cheap and cheerful £3.37 (box of 200)
 
Hmm quite a difference but break it down to a sachet , just over 3.5p, and say a main at £10, mark up is what, 100% - plenty of margin there to absorb that cost and probably more repeat custom?
 
I read sometime ago about an airliner who cut back on 1 olive per portion of salad they served and saved £40,000pa

Not sure if it was a true story but if you look at a cafe who buys 50 boxes per year the cost difference would be massive

£530 vs £168.
 
Spoony said:
I read sometime ago about an airliner who cut back on 1 olive per portion of salad they served and saved £40,000pa

Not sure if it was a true story but if you look at a cafe who buys 50 boxes per year the cost difference would be massive

£530 vs £168.
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And if you factor in the rest of the condiments ,serviettes etc it could very easily pay for a part time waiter\waitress for a year
 
oh indeed.... however, think of the potential repeat extra repeat business for such places that advertise things such as "Roast rolled loin of local Blythburgh pork, served with fresh local produce..." i.e. they pride themselves on the localishness and probably know the pigs name, and the farmer who is sitting at the end of the bar having a pint, has just dropped off the veg, and then they serve crap.

(Oh and it was American Airlines)

The difference is I don't give a flying **** if I have 4 or 3 olives, the 3 olives are nice and juicy and tasty. Generic red slop in a sachet is nasty!
 
Hi,...personally I don't believe serving the branded sachets of the common sauces would bring in repeat customers ,don't get me wrong I know were you are coming from and I fully understand your way of thinking and I agree, I would like to say that on your average weekday ,sat afternoon ,Sunday lunches we would have the non branded sauces out but if you dined on a sat or sun evening with the al a carte menu then that would be a different matter...I suppose it depends on the establishment as well ,if I was eating out at a reputable well known restaurant I wouldn't be impressed with non branded condiments but then I wouldn't be eating anything that would need the brown sauce tomato sauce etc ,hope that makes sense ,got to keep is short at work at moment.
 
Makes complete sense, and yeah I wouldn't really choose whether to return or not based upon a sachet of sauce!
 
All sauces should be kept in the fridge once opened.
 
I actually like some of the cheapy tomatoe sauces,some are down right awful,others are really nice.
 
I wouldn't choose an eatery based on their sauce sachets BUT the food in places where branded sauces are used does generally seem to be better than where generics are. I'm more likely to choose a dish that is unlikely to need sauces when generics are on the table though!
 
Steve Smith said:
I bet you keep eggs in the fridge too!


Steve.
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Not at home.

Unfortunately the EHO told us to at work! I did try and argue the toss but she just said it was 'best practice'

I still disagree!

The sauces I can understand tho, once opened they are at risk to the elements and no longer kept in a safe controlled environment (like a sterilised bottle)

So keeping in a fridge will just reduce the speed of growth from bacteria :)
 
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This is the only reason i said that and i have been told loads of time by EHO's that it should be...
 
Most of the better sauces need to be kept in a fridge once opened these days, the reason being that they have far less nasty additives and much lower salt content than they used to. Salt is a natural food preservative, and some of the other artificial additives are no longer used as we strive for healthier food.

In my opinion the better eateries should bring sufficient sachets of quality sauce sachets with the meals to the table, not leave them in baskets at the end of the bar - people would then be less likely to steal them if they had to ask for them!
 
I've got mayo, tomato sauce and brown sauce been in the fridge for months. 6 weeks? Pah! 6 weeks is to guilt trip us into binning it and going out and buying more.

Probably.
 
So have I keith i am just saying this is what is said.. i keep eggs in a basket on the work top (out of the sun) but i was just saying as as people in the industry may have to adhere to this?
 
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