Chris Stagg, operations director at The Peach Pub Company, calls Casual Dining “relevant, inspiring and fun”. An experienced operator, with a strong people-focus, he boasts over 25 years’ in hospitality (including, prior to joining Peach Pubs in 2015, senior roles at Brunning & Price and Hall & Woodhouse). He’s looking forward to taking part in the ‘Operations for Pubs & Bars’ panel session, with Will Prideaux from Nicholson’s, on the show’s opening day (25 March).
What restaurant & pub operators do you particularly admire and why?
I have always been a fan of Brunning & Price, even before I was with them. I do admire the way they believe in their offer, don’t discount and deliver a great experience for their guests. I also think that the guys from Blanc give a very good pub experience with service and food execution.
What do you think is the key for operators to successfully compete against their competitors?
It is always a fight for managers and chefs, so that means rewards and benefits are key. Execution is critical but without the right people, it ain’t gonna happen!
Focusing specifically on food and drink trends, what products/ingredients do you think will be big (or even bigger) in 2020?
The obvious — plant-based and low/no alcohol will be ever present in the sector. People don’t want to eat plain/boring/basic plant-based, so we need to be creative. We can see a move towards fish too… market fish.
What’s your bestselling dish / drink at the moment?
The Roasts are still right up there, considering we only serve them once a week.
Outside of that, it is probably the same as the rest of the pubs in the country (people visit pubs for pub food and classics, so we have focused on making these dishes the best they can possibly be): Fish & Chips, Pie, Burgers and Chicken!
When it comes to drinks, we are very heavy on Premium lagers but we are also seeing champagne on the move up.
What’s the most rewarding aspect of your job?
Seeing people grow, achieve their potential and contributing to Peach.
And the most challenging?
Controlling the costs!!
What does the next 12 months have in store for your business?
A few more pubs, a couple of refurbishments, some more bedrooms. Food wise, we’ll keep pushing the dishes to be the best they can be.
Can you give us an example of what your business is doing to be even more sustainable?
We have removed all plastics from our hotel rooms and replace with aluminum refillables. We use wonky fruits for chutneys and sauces. We have never used airfreight and always use ethical meats and food waste.
Describe the Casual Dining trade show in 3 words:
Relevant, inspiring and fun.
Can you tell us a bit about your much-anticipated session at Casual Dining 2020?
I’ll be talking about the importance of people within Operations. Without the right people you are going to struggle.
Who or what inspires you to be even better?
Tom Peters. Simon Sinek. Pride. I also joined the Vistage Group last year and that’s been inspirational.
What’s the best advice you’ve ever been given?
Without the right amount of servers, you’ll leave cash on the table. Any idiot can cut wages, but controlling and delivering service is key.
Tell us a fun fact about yourself that most people don’t know:
I am a superstar DJ, you’ll see me in the pubs or at Peach Fest (our yearly Team festival) rocking the Party!!
See Chris at Casual Dining 2020
Operations for Pubs & Bars Panel: 11.30am in the Pub & Bar Keynote Theatre on Wednesday 25 March
Featuring:
- Will Prideaux, Operations Director, Nicholson’s Pubs – Mitchells & Butlers
- Chris Stagg, Operations Director, Peach Pubs
