The restaurant business is a rollercoaster, and every day brings a new challenge. But here's a dilemma that could shake the very foundation of my establishment: Veganuary.
As a proud owner of the White Hart, I've embraced countless new routines, and one of my favorites is checking the night's takings via WhatsApp messages from my trusted barman, George. It's a thrilling way to wind down after a busy day at my pub, restaurant, and hotel in Wiveliscombe, West Somerset.
New Year's Eve was a blast, with a bustling bar and a unique offering of fries and pasties to soak up those espresso martinis. We made £2,256, which seemed like a decent haul. But as the initial excitement faded, I realized it wasn't a fortune, especially when considering the costs.
The expenses are relentless: wages, supplies, utility bills, and even an unexpected leak from the roof that the landlord promised to fix. These overheads are the silent killers of the hospitality industry, constantly looming over us like a dark cloud.
And then there's Veganuary. A controversial topic, I know. But hear me out. As a critic-turned-restaurateur, I've witnessed the challenges of catering to vegan preferences. It's not about morals; it's about margins. Creating a separate vegan menu takes time and effort, and charging a premium for a 'cauliflower steak' is often met with outrage. But the reality is, it takes more time and skill to prepare than a regular steak!
Don't get me wrong, I respect personal choices. But when a customer orders a lime and soda instead of a G&T, it doesn't help cover my costs. Kudos to brands like Guinness for creating alcohol-free versions with great taste and margins.
So, as you embark on your Veganuary journey, remember the struggles of the hospitality industry. If you're planning a visit to the White Hart, bring along some meat-eaters and thirsty alcoholics. It's a plea for support in these challenging times. And who knows, maybe we can spark an interesting debate in the comments about the impact of dietary trends on the restaurant business.
