I know that this is a fairly generic complaint, but why is British pub food, generally so poor?  So many times, I go into a pub, and find a expensive, poor quality food, with small portions.  I think pubs should realize that there should be a balance in food.  The balance must be between:  quantity, quality  and price.  For simplicity sake lets think about this as the PQQ rule.  This is going to state simple that price, quantity, and quality should be in balance.  If one element is unbalance, the others must make up for it.

Let us give an example:  If food is of average quality, average quantity and average price, then this food is of average overall satisfaction level.  Then, lets cut the quantity of that food.  Now, the balance has been upset.  There is a need to reset the balance, in order to create a satisfactory food experience.  Thus, either the food must become cheaper, or the quality must become better.

To maintain the PQQ equilibrium is the real key to  pub good satisfaction.  Weatherspoons are the kings of this equilibrium.   In general, their food offers a good price, good quantity and satisfactory quality.  This allowed their food to hit a good level of satisfaction without actually having to maintain an overly high quality level.

It would occur to me, that price is something that is dictated partly by the cost of ingredients and labor.  But that it can be reduced or increased to a certain extent.  But, the key variables here are quality or quantity.  It is, I would argue, very hard to maintain high price, low quantity food.  Simply because quality must be maintained at extremely high levels.  To maintain food at such high levels requires a good chef, and a consistent chef.  If the chef leaves then the effect is removes, as is the case of the other kitchen staff are not up to standard.  Thus quality is the hardest of the equilibrium to maintain at high. 

To maintain satisfaction then, in the PQQ model demands that we maximize quantity, and minimize price.  This then is the lesson for improving poor pub food standards and price.  Keep prices down, keep quantity up and aim for an attainable standard.