Is the traditional pub meal enough to keep the modern pub alive?

We all know the feeling, it’s the end of the weekend, it’s been a busy one and you get home and realise there is no food in the fridge. There is the option of takeout, going to the supermarket, eating some questionable cheese in the back of the fridge or heading down to the local pub for an old time favourite pub tradition, the traditional schnitzel, chips and gravy. It may not be the Sunday night thing for you, but in many Australian households going to the pub one night in the week or the month when the fridge is running low is a practice that many partake in.
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As much as it is an Australian institution to head down to the pub for some local fare, the question needs to be asked. Is the standard pub meal a dying Aussie tradition?
Are modern diners and millennials bucking the trend of the traditional pub meals for more health conscious options or are they just bored of the norm?
 
The industry has seen a decline in the popularity of fast food outlets, causing venues to adapt to a changing market, and in turn offer options such as salads and healthy burgers to get customers through the doors. We’ve also seen an increase of healthier burgers and takeaway joints pop up around the place, so it stands to reason that pubs should be following suit and adapting to the change in the food trends that modern, discerning diners are demanding.
 
It seems that many venues are still going with the same style of pub meals, with only some gastro-style pubs branching out. We often work with clients who are hesitant to try something different on their menus. Trying to steer them away from the traditional norm is hard, and trying to get them to see the change in what the customer wants is even harder. With marketing shifts to social media, and Instagram feeds that are filled with healthy food options and green juices, doesn’t the industry need to adapt to stay current with their target market? 
 
Personally I don’t think that pubs need to move too far away from the traditions of old (If they do it well), but I do think they need to adapt,  be more brazen about menu choices, more conscious about the variety they offer, and try doing something different. It only needs to start with a special, or one dish on the menu, but moving away from the traditional Schnitzel, Steak and Burger menus can be a great thing in providing a point of difference. Something to think about.
 
Let us know your thoughts. We’d love to hear from you.
 
 
KB