Greene King has said a programme launched to “smarter, simpler and sustainable ways of operating” has resulted in the completion of 53 operational trials designed to improve ways of working and customer experience, and strengthen long-term business resilience and growth.

The business-wide innovation and efficiency programme, which was launched one year ago, has resulted in the testing of range of ideas in real-life pub environments.

These include self-cleaning fryers, automated bun toasters, backpack vacuum cleaners and the introduction of a task management system to digitise paperwork.

Other projects include team member headsets to enhance communication between front and back of house, and AI technology to monitor kitchen and cellar equipment.

The programme focusses on identifying practical innovations that can improve efficiency, enhance team experience and help Greene King continue to meet evolving customer expectations in the face of rising cost challenges.

Over the year more than 300 products and ideas have been triaged before being put to the test in a working pub environment.

Greene King’s chief commercial and digital officer, Clair Preston-Beer said: “It is brilliant to see how we can continue to run traditional pubs with people at the heart and harness the benefits of modern technology at the same time.

“A more efficient, innovative and future-ready Greene King means we can reinvest in areas that make a real difference for our people, our pubs and our customers.

“It is exciting to see how this programme is bringing together teams from across the business to test, learn and scale ideas that support our strategic ambition to be stronger and more agile.

“It is about unlocking better ways of working, simplifying processes and enabling our teams to focus on what matters most – enhancing customers’ experiences.”