Tags:

Greene King shakes up tenanted and leased pub operation

Chris Druce
Monday 17 November 2008 07:00
Greene King

Greene King has split its leased and tenanted business into two divisions, mirroring changes made to its managed pub operation last year.

The brewer and pub operator has placed 400 mainly leased pubs into the newly-created Independence Pub Company, with the remaining 1,060 tenanted pubs retained under the existing Pub Partners division.

Greene King said the changes had been introduced to better support its tenants after it realised that managed sites were responding much more quickly to cultural changes.

As part of the overhaul, each regional manager within Pub Partners will now look after 44 pubs rather than 60, to allow them to provide greater support to tenants.

Within Independence, the ratio will remain at 60 as the pubs within the division are typically run by more experienced publicans requiring less support.

David Elliott, managing director of Pub Partners, said: “It’s all about the evolution of the pubco model. Pubs have changed massively over the last five years and for any pub company to stand still would be ridiculous and damaging.”

Greene King has also introduced a new three year tenancy and 10-year lease agreement and will offer some free of tie, right to buy and fixed rent deals to prospective licensees.

Last year, Greene King split its managed pub operation into Destination and Local divisions.


Pubs close at a rate of five a day, says research >>

Greene King appoints new executive to head up Scottish division >>

Greene King confident it will meet targets >>

Greene King to reduce beer and wine prices >>

Mark Angela to leave Greene King in reorganisation >>


By Chris Druce


E-mail your comments to Chris Druce here.


Caterersearch.com jobs

Looking for a new job? Find your next pub job here with Caterersearch.com jobs


 

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here