When I kept pubs in lower lying areas, food and drink supplies were largely determined by storage facilities. I usually had sufficient space for one weeks worth of stock for beer and food.
Good sized cellars, and enough freezer space were the key factors. For food, different suppliers on different days plus local sourcing from farm shops etc.
The dray would deliver weekly, unless you had a run on something. Brewery would always help out with that.
The photo shows snow drifts on the cars and about 1 inch of snow on the road...... the mountain rescue jeep got through to the pub as well. Snowed in my arse!
Thanks for the grey blob Chico. Good to know that your assumptions about me are nearly as accurate as Cyrille’s
Drink more Arak
He's too busy slurping other substances, according to his own posts.
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