Here are seven key takeaways from an on-stage conversation with Peach 20/20 co-founder Peter Martin at this month’s CEDA conference.

1. Pubs aren’t dying

While the headlines focus on pub closures, Bex is bullish about the opportunity for those doing things well. “It’s not the pubs. It’s the businesses,” she says. The Wildmoor Oak hit £1.3m turnover in its first year, paid off its debts, and is now powering a second opening - proof that with the right offer, pubs can thrive.

Key Point: Quality and consistency still cut through. Decline isn’t inevitable.

2. Location Is non-negotiable

A second site took nearly a year to find. Why? Bex and her partner Sarah Wilkins have a clear checklist: car park, garden, scalable layout, and the ability to hit £30k weekly turnover. "We only found one out of 12 that ticked the boxes." Smaller pubs with sub-£20k weeklies, she says bluntly, “won’t survive.”

Key Point: Property fundamentals remain mission-critical. No shortcuts.

3. Quality trumps price—but you must deliver

From £70 sharing steaks to whole lemon sole at £32, The Wildmoor Oak doesn’t shy away from premium pricing. But quality backs it up—a Michelin-trained head chef, careful dish development and suppliers like Aubrey Allen mean the value is real.

Key Point: Guests will spend - if the quality and experience are worth it.

4. Food and drink must flex with consumer shifts

Non-alcoholic options are booming: Guinness 0.0 is a top seller. Wine lists now feature £70 bottles. And while 60% of sales are food-led at site one, the second site will run a 50/50 food/drink split - maximising wet sales in more urban territory.

Key Point: Agility in product mix is essential. Serve today’s guest, not yesterday’s model.

5. Growth demands systems from day one

The first pub runs with the systems Bex once used to manage 22 at Peach. CRM, photography budgets, branded comms, and CRM-led email marketing are already embedded. “The look and feel of how we show up online is critical,” she says.

Key Point: Small operators with big-operator discipline are best placed to scale.

6. Cost pressures? Tackle productivity head-on

Menu design, prep efficiencies, kitchen kit choices, and labour planning are all under the microscope. Cross-training front-of-house teams, introducing day-long food service, and reducing prep hours without compromising quality - Bex is unafraid to rewire operations for financial sustainability.

Key Point: Margin management isn’t just about GP. It’s a whole-system mindset.

7. Pubcos still matter—if you know how to work with them

Both pubs are tenancies with Star Pubs & Bars, a partnership Bex values - but not without challenges. “They weren’t used to the kit we wanted or our level of offer,” she says. “But they’re learning, and we’ve earned their trust.”

Key Point: Strategic operator-pubco partnerships are still a viable route - if approached on equal terms.