Pub Survey Summary Report

Summary Report of Pub Survey Responses

This report summarizes the survey responses collected from March 25 to March 27, 2025, regarding preferences and recommendations for a local pub. The data reflects input from 77 respondents, offering actionable insights into how the pub can enhance its offerings, atmosphere, and community appeal. Below, we’ve organized the findings into key categories with practical suggestions, followed by a clear graphical representation of recommended Sunday roast pricing.

1. Primary Uses of the Pub

  • Top Uses: 88% (68/77) use it for drinks and socializing, 74% (57/77) for evening meals, 44% (34/77) for lunch (when open), and 43% (33/77) for hosting friends/family. 8% (6/77) haven’t visited yet.
  • Insight: The pub is a social and dining hub, with strong potential for lunch service revival and private events.
  • Recommendation: Prioritize consistent opening hours for drinks and meals, and promote the space for gatherings (e.g., birthdays, meetings).

2. Key Attractions

  • Popular Features: 95% (73/77) value “good quality, well-priced food,” 64% (49/77) enjoy local ales and drinks, and 61% (47/77) appreciate events (quiz nights, live music). Summer BBQs (25%), coffee and cake (23%), and family-friendly spaces (19%) also stand out.
  • Insight: Quality food and local drinks are the backbone, with events and family appeal as strong draws.
  • Recommendation: Maintain a focus on affordable, high-quality food and local beverages while scheduling regular events and enhancing family-friendly elements.

3. Food Preferences

  • Top Choices: Pub classics (fish & chips, burgers) - 53% (41/77), something fresh & seasonal - 47% (36/77), Sunday roasts - 40% (31/77), good veggie/vegan options - 29% (22/77), bar snacks/light bites - 29% (22/77).
  • Niche Requests: Child-friendly menus (9%), fine dining (6%), adventurous dishes (12%).
  • Insight: A balanced menu with traditional and fresh options, plus veggie/vegan choices, will cater to most. Kids’ and specialty options have a smaller but vocal audience.
  • Recommendation: Offer a core menu of pub classics and seasonal dishes, with 2-3 veggie/vegan options and a kids’ menu. Test adventurous specials periodically.

4. Drink Suggestions

  • Common Themes: Local ales (e.g., Wye Valley, Butty Bach) and ciders dominate, with calls for guest ales, craft beers, and quality non-alcoholic options (zero% lagers, gin). Wine lists need variety, and some want cocktails or specific brands (Guinness, Stowfords).
  • Insight: Local sourcing and variety are key, with growing interest in non-alcoholic drinks.
  • Recommendation: Stock 3-4 local ales/ciders, rotate a guest ale, offer 2-3 quality non-alcoholic options, and curate a concise but diverse wine list (e.g., £20-£30 range).

5. Garden Improvements

  • Popular Ideas: Comfortable seating (e.g., cushions, wicker chairs), kids’ play areas (swings, climbing), tidy maintenance (mowed grass, shade), and fire pits or heaters.
  • Insight: The garden is a valued asset but needs comfort and family appeal.
  • Recommendation: Invest in durable, comfy seating with shade options (umbrellas, pergolas), add a small play area (e.g., slide or games), and maintain regularly. A fire pit could extend evening use.

6. Entertainment Preferences

  • Favorites: Live music (bands, folk, open mic) - 44 mentions, quiz nights - 13 mentions, themed events (comedy, tastings) - occasional mentions.
  • Insight: Music and quizzes are crowd-pleasers, but volume and frequency matter (not too loud or late).
  • Recommendation: Schedule monthly live music (local acts, acoustic or small bands) and weekly/biweekly quizzes. Test occasional themed nights (e.g., comedy, food pairings).

7. Decor and Ambiance

  • Critiques: Dining room feels “soulless” or “stark” (20+ mentions), bar acoustics are noisy, overall vibe lacks warmth.
  • Suggestions: Softer lighting, candles, log burners, rustic or cosy touches (plants, local art), soundproofing (curtains, fabrics).
  • Insight: Atmosphere is a weak spot, especially in the dining area.
  • Recommendation: Redesign the dining room with warm lighting, rustic decor, and soft furnishings. Add sound-absorbing elements (rugs, curtains) to the bar. Keep the pub’s country charm intact.

8. Accessibility

  • Needs: Wheelchair ramps (garden, rear entrance), accessible toilets, handrails on steps.
  • Insight: Basic accessibility upgrades are overdue.
  • Recommendation: Install a ramp at the rear entrance, ensure toilets are disability-friendly, and add handrails where steps remain.

9. Community and Surprise Elements

  • Ideas: Friendly staff (15+ mentions), village shop (bread, milk, local goods), loyalty discounts, freebies (beer, dessert), or a warm welcome (knowing names).
  • Insight: People crave a community hub with personal touches.
  • Recommendation: Train staff to be welcoming and attentive, explore a small shop corner with essentials, and offer occasional perks (e.g., locals’ discount night).

10. Sunday Roast Pricing

Respondents were asked how much they’d pay for a “really good Sunday roast.” Prices ranged from £12 to £40, with a clear concentration around £18-£20. Here’s the breakdown:

  • Insight: The sweet spot is £18-£22 (30% of responses), balancing value and quality. Higher (£25+) and lower (£15 or less) prices have niche appeal.
  • Recommendation: Price Sunday roasts at £20, with a veggie option at £18 and a premium meat option at £25 to cater to different budgets.

Final Recommendations

  1. Core Offerings: Focus on quality pub classics, seasonal dishes, and local drinks (ales, ciders, non-alcoholic options). Price Sunday roasts at £19.
  2. Atmosphere: Revamp the dining room for cosiness, soften bar acoustics, and keep a rustic vibe.
  3. Community Hub: Host regular events (music, quizzes), improve the garden (seating, play area), and foster friendliness with staff training and locals’ perks.
  4. Practical Upgrades: Fix accessibility (ramps, toilets) and maintain consistent hours.
  5. Test and Learn: Introduce a village shop corner and occasional specials (adventurous dishes, tastings) to gauge interest.

This approach balances broad appeal with targeted enhancements, making the pub a thriving spot for villagers and visitors alike.