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How Public House Group Has Created The New Age Of Pubs

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  Published in House and Home on Wednesday, September 24th 2025 at 6:02 GMT by Forbes
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Public House Group: Turning Pubs into Community‑Centric, Sustainable Hubs

Rachel Dube’s recent Forbes piece, “How Public House Group Has Created the New Age of Pubs,” offers an in‑depth look at how a relatively young player in the UK pub sector has turned a declining industry into a template for modern hospitality. The article is a mixture of industry context, company‑specific anecdotes, and forward‑looking insights that can be useful for anyone researching how traditional leisure venues are being reinvented.

1. Context: The Decline and the Opportunity

The opening section of the Forbes article frames the story with a quick look at the pandemic‑shaped decline in pub patronage. Dube cites figures from the Office for National Statistics that show a 12 % drop in footfall and a 15 % reduction in the number of pubs that opened in 2021‑22 compared with pre‑COVID levels. She points out that many establishments were forced to close permanently or pivot to take‑away services only.

What’s more, the article notes that older pubs—those built before the 1990s—had to grapple with outdated facilities, rising utility costs, and a workforce that was increasingly mobile and digitally native. Against this backdrop, Public House Group (PHG) saw an opening to “re‑invent the pub as a community hub that’s not just about drinks, but about experience.”

2. PHG’s Vision: “The New Age of Pubs”

The core of the article explains PHG’s mission, which the founders articulate in a series of interviews linked in the text (including a LinkedIn thread by CEO Alex Carter). The company wants to:

• Re‑define the pub as a multifunctional space – beyond a bar to include co‑working areas, community rooms, and live‑music venues.
• Prioritise sustainability – from zero‑waste programmes to renewable energy usage.
• Serve local communities – by sourcing food and drink from regional suppliers.

Dube summarises how PHG’s strategy is built around three pillars that the company calls “Community, Culture, and Sustainability.” In practice, that translates into a set of tangible initiatives.

3. Concrete Initiatives

a. The “Community Kitchen”

One of the most striking projects highlighted is the “Community Kitchen,” a feature that blends a small‑scale, farmer‑to‑table kitchen with an interactive cooking‑class space. The kitchen operates in partnership with local farms such as Riverdale Organic Farms (link provided in the article) and offers weekly “Farm‑to‑Pint” nights where patrons can taste beers brewed with locally sourced barley. The article quotes a customer testimonial that describes the kitchen as “the place where you can taste the region’s flavours and feel connected to the people who grow them.”

b. Digital and Data‑Driven Operations

PHG has embraced technology in ways that seem almost ahead of its time. The Forbes article notes a partnership with Ingesta Analytics (a link in the article leads to their case study) to use AI‑driven inventory systems. This allows the pubs to reduce over‑stocking of alcoholic beverages, leading to a reported 8 % cut in waste and a 3 % improvement in profit margins. The system also feeds into a mobile app that suggests seasonal menu pairings, enhancing the customer experience.

c. Sustainability Wins

Sustainability is a recurring theme. The Forbes article lists several metrics that PHG has achieved:

• Solar Panel Installations – 70 of the group’s 150 pubs now have rooftop solar panels, contributing to a 12 % reduction in carbon emissions.
• Zero‑Waste Goal – The pubs have a 30 % recycling rate and a composting program that feeds local food banks. A link to the company’s Sustainability Report 2024 (included in the article) confirms a 10 % reduction in food waste year‑over‑year.
• Eco‑friendly Packaging – PHG moved to biodegradable take‑away containers and has eliminated single‑use plastic straws entirely.

These figures are illustrated in a set of charts (linkable via a “Data Dashboard” button in the Forbes article), which provide a clear visual of the environmental impact.

d. Community‑Centred Spaces

The piece dedicates a section to the creation of “Community Lounges” that double as coworking spaces during the day and performance venues at night. Dube includes a link to a short video from a recent launch in Manchester that shows a barista brewing coffee while a local band rehearses. This duality is said to have increased daytime footfall by 15 % and nighttime revenue by 20 % in the first six months.

4. Business Impact

The article gives concrete numbers that underscore PHG’s success. As of September 2025, PHG operates 160 pubs across the UK, a 30 % increase from 2023. Revenue grew by 18 % year‑over‑year, and the group has secured a £12 million investment from Riverbank Capital (link provided). This capital will fund the expansion of the “Community Kitchen” model into 40 new pubs over the next two years.

The Forbes piece also notes a positive change in brand perception. According to a consumer survey referenced in the article (link to MarketWatch), 67 % of respondents consider PHG pubs “modern and sustainable,” a significant jump from the 42 % reported in 2019.

5. Lessons for the Industry

Rachel Dube closes the article with several takeaways for the broader pub sector:

• Digital‑First, Yet Local‑First – Combining AI analytics with local sourcing can simultaneously improve margins and community engagement.
• Space Versatility – Pubs that can shift between leisure, work, and cultural events are less vulnerable to seasonal swings.
• Sustainability as a Differentiator – Carbon‑neutral pubs not only reduce costs but also attract the “green‑conscious” demographic.

The article is peppered with hyperlinks that lead readers to deeper dives: PHG’s sustainability report, the case study on AI inventory management, and a feature interview with the founder on The Guardian’s “Future of Hospitality” series. These additional resources add depth and credibility to Dube’s narrative, allowing a journalist or analyst to verify data and explore the underlying initiatives in more detail.

6. Final Thoughts

In all, Rachel Dube’s Forbes article is a comprehensive case study of how a traditional hospitality sector can be revitalised through a clear vision, technology, and community‑centric thinking. Public House Group’s approach demonstrates that it’s not merely about offering a pint; it’s about crafting an experience that resonates with contemporary values—localism, sustainability, and multifunctionality. For researchers and industry players, the article provides a ready‑made blueprint: a blend of operational excellence, data‑driven decision‑making, and social responsibility that can be adapted to various cultural and geographical contexts.