Pubs think of Innovative Ways to Make Money

Since the announcement on 20th March that all pubs must close for an extended period of time, it is difficult for landlords and owners to stay optimistic. Fortunately with the government funding available to the hospitality and leisure industry this should cover the wages for their full time employees.

Some quick thinking pubs have taken it upon themselves to reinvent how they carry out their service in order to stay relevant in these current difficult times. The most popular being food takeaway and delivery services to households within the local area. For several pubs, this has been a successful revenue stream with many people taking advantage of great British pub grub being delivered straight to their door.

Whilst this is a temporary business venture, it has allowed pubs to profit on food and alcohol, which would have otherwise been wasted. The Pheasant at Highclere has been offering ready meals and fresh fruit and vegetables hampers. Coined, ‘Essential Boxes’, the local produce hampers have been well received by the general public, with many people rushing to make orders via telephone. The Pheasant keeps their content relevant and up-to-date on Instagram by posting regular updates of their new food delivery endeavours.

The Bull at Ditchling is another example of a pub, which has gone to extra lengths to serve and support the local community. As well as offering food and drink take-away and delivery services, The Bull has been giving away free cask beer to locals in exchange for a small donation to employees. The pub continues to engage with their social media followers by updating them with new menus, such as the ‘Hump Day Takeaway’ as well as creating Spotify playlists for those who want to recreate their very own ‘Bull’ atmosphere. Other pubs have used their premises to sell baked goods and locally sourced meats.

The Old Pound Inn in Somerset has set up a makeshift shop in the pub, which sells a range of tinned, and fresh food items. Items such as homemade pies and meat cuts have been a success in the local community, with customers flocking to the Inn to buy fresh produce that they haven’t been able to buy at their local supermarkets.

Whilst some of these initiatives aren’t achievable for all pubs, it is important to adapt as best as possible to maintain a form of income. Not only are these changes needed to ensure the pub’s survival but also an opportunity to give back to the community who have supported them throughout the years.


Written by Melanie Phipps

PR & Marketing Manager at Stay in a Pub