Sheffield set for tier 3 lockdown

What percentage of revenue did the pub historically generate from lunchtime sales?

• 10%

• 5%

• 15%

• 20%

Why is reopening the kitchen not considered viable for the pub?

• The kitchen is under renovation.

• It would not cover the electricity costs.

• There is no demand for food.

• The staff is not trained for kitchen work.

What is the primary concern for the pub's management during uncertain times?

• Expanding the business

• Ensuring staff well-being

• Increasing food sales

• Renovating the premises

What financial challenge is highlighted in the final section?

• High marketing costs

• Increased competition

• Large amounts of rent and debt

• Rising food prices

How have decisions by authorities affected smaller pubs?

• They have reduced competition.

• They have negatively impacted them.

• They have allowed more trading hours.

• They have provided financial support.