The company has already invested in a handful of pubs under the drinks-orientated format, which is aimed at sites in urban locations, including the Raynes Park Tavern in south west London.
It currently operates approximately 75 of these sites spread across the country and will badge the pubs under the Original Pub Company name.
A new logo will be seen on the menus and other marketing collateral and will also be used to unify the pubs in digital activity.
Original Pub concept
Although drinks-led, the sites will feature a flexible food menu, which will cater for guests’ needs throughout the day, with a price point positioned at £5 for a burger and chips.
The pubs will also screen live sport using up-to-date technology. Punch recently became the first pub company to trial 3D projectors in its pubs, with the Raynes Park Tavern the first to show a live match.
As with the more premium Taylor Walker format, pubs under the Original Pub Company umbrella will keep their individual names and have a consistent drinks and food offer.
Clive Briscoe, marketing director at Punch Pub Company, said: “The Original Pub Company format will play an important role in our ongoing concept strategy. This is a drinks-orientated, value proposition aimed at urban workers, which satisfies a number of different occasions during the day, whether that is linked to drink, food or live sport.”
Punch units
The launch of Original Pub Company brings the number of pub formats in Punch's managed arm to seven. It joins Taylor Walker and John Barras as the group's other drinks orientated brands.
The company also currently has four food-focused formats, Chef & Brewer; Fayre & Square; Flaming Grill; and Roast Inn.
The group is in the process of rebadging 106 pubs with the Taylor Walker name and expects to have over 80 units converted to the Fayre & Square format by the half year.
There are currently six units operating under the Flaming Grill format but the company expects to have around 30 in total by the end of the year.
It currently operates two sites under its carvery format, Roast Inn.
Mark Wingett is associate editor at BigHospitality sister publication M&C Report