JD Wetherspoon has more than 800 pubs across the UK and one thing that always brings customers back is their cheap drinks.
Pints can cost as low as £1.50 depending on where you are in the country and, even in expensive London, they should be less than £4.
But how can they afford to sell at such cheap prices and continue to make huge profits?
In new Channel 5 documentary Wetherspoons: How do they Do It?, cameras went behind the scenes of the “British institution” to unearth the secrets.
And, as well as how they get their booze, the price also comes down to what those behind the bar are doing.
Being a free house
Most pubs across the country are owned by brewers, which charge their landlords cheap rent on the condition they use booze from them – at high prices.
But Wetherspoons are free houses – meaning they own the buildings themselves and so can shop around for the cheapest alcohol bargains.
“That means they can buy from anyone they want to and as you can imagine, the quantity that they sell, everyone wants to supply them,” retail expert Kate Hardcastle explained.
Like what you see? Then fill your boots…
Want to bring a little glamour to your life every day with all the most exciting real-life stories, fashion and even sex tips HOT off the press?
Well, we've got you covered with our great new Hot Topics newsletter – it'll drop straight into your inbox around 7pm and you can unsubscribe whenever you like.
And signing up now means you'll get a front row seat for our great new series inside the lives of the next generation of Daily Star Page 3 girls.
You can sign up here – you won't regret it…
Easy set-up of bars
While how Wetherspoons gets their booze is vitally important, their profit also relies on the speediness of staff to deliver drinks to customers.
Ex-bartender Sophia Nasif revealed one trick to achieve this is the “speed rail” – a compartment that hangs off the front of the bar.
“The speed rail is for you most popular alcohols for busy nights so that you have quick and easy access so you can make the drink at the bar rather than having to go to the back or going from side to side to find the drinks that you need,” she said.
Precise pouring of drinks
Staff are also told to never give customers more alcohol than necessary and to have minimal wastage to maximize profit.
Every pint of beer is required to have a certain amount of head on it – 5%.
And Sophia claimed managers are actually able to test this by weighing a beer.
“They weigh a glass first and then I think they’re told by head office what the weight should be with a 5% head,” she added.
At the end of the night, staff empty the drip trays to get an “accurate account” of what exact wastage has gone from each line.
“The minimum amount of wastage equals best profit.”
Source: Read Full Article