A half-day, hands-on programme for the realities of running a pub. AI won't pull the pints, but it will handle the marketing, the menus, the bookings and the paperwork — so you can spend more time front of house.
Running a pub means wearing every hat at once — landlord, marketer, chef, accountant and event organiser. AI becomes the extra pair of hands behind the scenes, taking the marketing, menus, bookings and admin off your plate. Built around the real daily pressures of running a pub in Oxfordshire and across the UK.
All sector programme prices exclude VAT at 20% · Virtual or in-person across Oxfordshire and the UK
Pubs are an unusual case. Most of the job is physical and social — pulling pints, running a kitchen, reading a room on a wet Tuesday — and none of that is going anywhere. What AI takes off a publican is the second job: the marketing, the admin and the writing that happens after close or before open, usually badly, usually by someone who has already done a twelve-hour day.
That is where the hours are. A month of social posts for Facebook, Instagram and your Google Business Profile in one sitting rather than a scramble each week. Specials boards and menu descriptions that make the kitchen's work sound like what it actually is. Replies to reviews — including the unfair ones — written calmly instead of at eleven at night. Rota cover messages, supplier emails, staff briefing notes, the licensing paperwork that has been on the pile since March.
What it does not do is run your pub. It will not tell you whether to book the covers band again, and it cannot taste the pie. Treat it as the back-office assistant you could never justify employing, and it earns its keep in the first week.
This matters enough to say plainly, because a lot of AI-for-hospitality advice skates past it. Never let an AI tool be the source of truth for allergen information. A model will produce a confident, well-formatted allergen table that looks entirely correct and contains an error, and in this one area an error is not an inconvenience — it is somebody in hospital and you in court.
Used properly it is still genuinely useful. Have it format and tidy information you have already verified against your suppliers' specifications. Have it turn your verified data into a clear staff crib sheet, or a customer-facing summary, or the wording for prepacked-for-direct-sale labelling. What it must never do is infer what is in a dish from the name of the dish, or fill a gap in your records with a plausible guess.
The same discipline applies anywhere a mistake is expensive rather than embarrassing: licensing conditions, food safety records, anything you would have to defend to an environmental health officer. Draft with AI, verify with a human, and keep the verification step written down so you can show it happened.
The teams that get value from this do the same three things. They pick the recurring job that eats the most time — usually the weekly social content or the specials copy — and get that reliably good before adding anything else. They save the prompts that worked somewhere the whole team can reach, so it is not locked in one person's head. And they agree what never goes into a public tool: staff personal details, anything from an employment matter, and any allergen data that has not been checked.
Everything else follows from those three. We spend the session working on your pub's real material rather than a generic example, so what you leave with is a set of habits and a folder of prompts built around your own week.
Yes, and it is one of the quickest wins. Give it the dish, the main ingredients and the style you want and it will produce copy that sells the kitchen's work rather than just listing it. Two rules: check every factual detail about provenance or preparation before it goes on a board, and never let it generate allergen information from the dish name.
Only to format and present information you have already verified yourself. A model will produce a confident allergen table containing an error, and in this area an error can seriously harm someone and leave you legally exposed. Verify against your suppliers' specifications, use AI to turn that verified data into clear staff and customer summaries, and keep a record that a person checked it.
Most publicans leave the session able to plan and draft a month of posts across Facebook, Instagram and Google Business in a single sitting, including quiz nights, live music, Sunday roasts and seasonal pushes. The trick is not the writing but the setup — giving the tool your pub's voice, your events calendar and your regulars' preferences once, so you are not starting from scratch each week.
It is one of the most useful things it does, particularly for the reviews that wind you up. A model will draft a measured, professional reply to a harsh or unfair review in seconds, which you then adjust and send. You keep the judgement about what to concede and what to correct; you skip the part where you draft it four times at eleven at night.
Staff personal details, anything relating to an employment or disciplinary matter, customer payment information, and any allergen or food safety data you have not independently verified. If you would not put it on a noticeboard in the bar, it should not go into a consumer AI tool.
The half-day session for up to 8 people is £2,299 +VAT delivered live online or in person at your pub. Takeaway materials and 30 days of follow-up support are included. In-person delivery is priced as a small difference rather than a travel surcharge.
10 minutes. No commitment. We'll talk through your pub and tailor the session to where you need the most help.