Building his Little & Large Pub Company, Manu Bhatt MBII has achieved success with The Queen’s Head, Dorking, and more recently with The Running Horses, Mickleham. Eleanor Golding MBII reports.
Manu is a great believer in forging strong industry connections, which he sees as being fundamental to growing his business and success. Stunning creations orchestrate immersive worlds that are the bedrock of Manu’s pub. These installations and effects are the result of collaborations with local businesses, suppliers and customers, who pitch in to help maintain the garden, and are proven to grab the attention of passers-by and lure people inside.
“My plan last year was to do a Christmas market in the teepees we have at the Queen’s Head; we had everything planned and all the suppliers lined up, but with the distancing measures in place last year, it became too tricky. The teepees have since opened and we also built an outside kitchen over lockdown, so the plan [for 2021] is for Christmas style Winter barbecues and things like that.
“When you go to a Christmas market, what do you notice? It’s that smell of the mulled wine, a hog roast, German sausages and that kind of thing.”
Manu recognises that when people feel inspired by their experience and find it visually appealing, they’re likely to take more photos and shout louder about where they have been.
It’s the attention to detail that is all-important in creating something truly spectacular, and which is “photogenic, clear, fresh, glamorous and different” – the ingredients for success.
He advises: “Go outside and see what your pub looks like to people walking past. Around Christmas time last year [2020], even when we were closed, I left all the Christmas lights on and it encouraged people to come and take selfies.”
With a love for interior design, Manu says he draws inspiration from the places he visits: from boutique hideaways in the Cotswolds, to the luxury of the Pig Hotels found in the New Forest, Bath and by the coast.
“I always look to the bar as the starting point, when it comes to the interior, as this has got to be your focal point, and then I carry on the journey throughout. There was a carpet running throughout The Running Horse, so I took that up to reveal the beautiful wooden flooring beneath: it brought things to life immediately. Also, there were curtains hanging at the window, which were obscuring the view of a beautiful church opposite, so we got rid of them. Now customers can enjoy the beautiful surroundings.”
Giving customers an excuse to return, as well as to pose for a photo opportunity (and in turn create more exposure for the venue on social media platforms) Manu regularly freshens up the decor in the pub, working with the team at the Kingfisher Farmhouse in Abinger Hammer to curate a seasonal floral archway for the entrance, as well as giant wreaths and table settings too.
Once customers are enticed indoors, the dishes on the menu are a mixture between classic comfort food and items with an exciting twist.
“Our most popular dishes are duck, a chicken kiev dish and our seafood risotto which has been recently replaced with a fish pie. We work at a GP of 70% on food and drink, and we achieve that consistently. Spend per head is at £40, we want to offer good value, but with the prices of everything going up, especially our electricity which is rising by 50% at least, we will have to make a decision on whether to take a hit on our GP or pass it onto customers.”
A pragmatic strategy as financial changes are coming into effect, Little & Large draws from the wealth of Manu’s life experience. Having worked around the world from an early age, he started working as an intern in an Australian hotel at the age of 16. Manu was drawn to running pubs because of how quickly he can action his ideas and adapt the business, a definite bonus as circumstances remain challenging for pubs at the moment.
Manu’s Tips for Creating Atmosphere with Your Interiors
- Keep things feeling novel by changing decorations and floral arrangements seasonally. Many companies now specialise in floral doorway arches and also paying attention to seasonal menus can be great for your bottom line and for the environment.
- Think about your customers’ touch points. View your venue from their perspective, step outside, take time to notice what you’ve got on your walls. Is the lighting cosy? What other venues surround your pub? Is your seating suited to the ambience you’re trying to create?
- Use the skills of local suppliers, such as florists and lifestyle shops, to inject a point of difference into your venue. You could print little cards noting where customers can buy the pieces from, or even create a social media series with them to help subsidise the cost of your décor.
