"A PUB man through and through," was how one judge summed up Tony Hughes, winner of the Pub Industry Catey 2001. Another added: "There cannot be many people who know more about operating pubs."
Hughes, also described by the judges as "a man with vision", joined Bass Leisure Retail's restaurant group as managing director in March 1995.
At that time, he had 22 years' experience with Whitbread, where he had been operations director of its Beefeater chain and managing director of its TGI Friday's restaurants.
Bass Leisure Retail manages more than 2,000 pubs, bars and restaurants. Around 600 of these form Bass Leisure Retail's restaurant group, led by Hughes. The chains he is responsible for include Browns and All Bar One.
The judges felt at these chains, in particular, he had demonstrated a vital understanding of customer groups, such as women and young professionals.
They were especially impressed by the popularity of the All Bar One wine bar chain, which has become one of the most successful new ideas in Britain's hospitality industry.
Returns on capital
Hughes's success within the restaurant group is reflected in its financial results. Last year, the company's suburban chains, Vintage Inns, Harvester and Toby Carveries, had a 3.4% like-for-like sales increase, while new sites saw average weekly sales of £24,500. Gross margins on food improved and returns on capital continued to grow.
Hughes's 600 businesses have average annual sales of almost £1m each. Last year's profit for the restaurant group was £86m.
Hughes was also commended for his teamwork skills. As one judge put it: "He is very people-focused. He has not lost sight of the fact that if you want to run a company successfully, you have to be people-orientated."
Each year he visits hundreds of businesses, recognising successful individuals. He delivers presentations to businesses as they reach Millionaire Status (£1m sales in a year), and he ensures the company's accountants send congratulations cards to managers who exceed their previous best performance.
He co-ordinates mystery customer visits to his pubs and restaurants to check that every aspect of customer service has been introduced, ensures that newsletters are sent out to encourage best practice, and organises conferences to build team spirit and recognise individual success.
He considers training to be essential in building successful pubs, bars and restaurants. Vintage Inns, for example, has its own training academy where all new members meet for an induction programme.
Summing up Hughes's success, one judge concluded: "He has achieved an awful lot and he has been part of a good team. He is not doing it for short-term success and he is not doing it on the cheap. "All the brands Tony is looking at have longevity." n