Preston Park Tavern: Quality time
Clockwise from top left: A busy lunchtime the thyme-marinated rump steak is a top seller Andrew Coggings working front of house and the Preston Park Tavern at dusk
Ask an expert
Want to keep staff turnover down? Lee Cash, managing director of the Peach Pub Company, a seven-strong chain of food pubs that employs 150 staff, has some advice:
Think about bonus schemes and performance-related pay, not just for senior managers, but bar staff and waiting staff too. Try to link it to achievement in their job. For instance, we run a scheme for bar staff to collect as many customer e-mail addresses as possible. Customers can win Champagne, and the person who collects the most addresses can win flights or dinner for a group of friends.
Be innovative with the training you offer. We run a junior chefs' competition, which encourages young people new to the industry to learn new skills. We also do training days for managers every month, where we visit drinks suppliers, organise guest speakers or do motivational sessions.
Make the job fun. In pubs, a lot of staff are young and they want to enjoy themselves. We organise an annual summer party for everyone plus partners, and we've taken managers to Spain for a four-day break as a thank-you. Making people feel valued is vital, and staff should feel proud to work in the organisation.
Lastly, it might sound obvious, but pay people a decent salary.
Preston Park Tavern
88 Havelock Road, Brighton BN1 6GF
Opened 21 August 2006
Owners Andrew and Helen Coggings
Seats 50-55
Refurbishment cost £100,000
Lease £130,000 for eight years at £36,000 annual rent
Estimated turnover for 2007 £500,000
