Case Study: Golant Hall Youth Hostel
Golant ran a British Food Fortnight Menu sourcing directly from the producer in many cases - the sourcing was a continuous process of always looking for new and interesting produce, making contacts and becoming familiar with what is available locally.
A great deal of effort was put into promotion of the menu; guests were told about the food when they made their reservations, menus include descriptions identifying local produce where used, a ‘biography board’ with a photo and information about all the local producers and their products was made, and menus hi lighted the British products.
The menus had the following positive effects:
- The more you tell customers about the origins of the food, the more likely they are to buy it.
- Spend per head increased by 17%, profitabilty rose by 3%.
- YHA Golant receives bookings where the deciding factor on choosing where to stay is the quality of food.
- New business development: the hostel now offerscateringforspecial functions such as parties and receptions.
A valuable lesson learnt was when negotiating with suppliers, form groups with other customers in order to get better deals.