Iona innsight autumn by craig grant

EST. 2011

IONA PUB PARTNERSHIP’S BI-MONTHLY TRADE MAGAZINE

AUTUMN 2015

THE CHRISTMAS BOOKLET 2015 / BURNS & VALENTINE’S NIGHT 2015 QUIZ NIGHTS & KARAOKES / REFURBISHMENT TIPS / HOW EFFICIENT IS YOUR CELLAR?

The Campsie, The Hermitage, Redmond’s &

PUB STORIES Each month we take a look at pubs in the estate that have either been recently invested in or have their own good news story.

For those who know their history in Maryhill, the Elephant & Bugle enjoyed over 40 years of popular trading. In recent years, however, its tired décor and declining trading, left it as a pub without a future. In January this year, fully convinced that the area was shouting out for a new venue to be proud of, the Iona team drew up our plans to invest in a full refurbishment of the pub. Inspired by the local Forth & Clyde canal, we changed its name to The Lockhouse along the way.

6 | AUTUMN 2015 INNSIGHT

The venue now offers a delicious food offer with pub classics; steak pie and ﬁsh & chips to exciting newcomers; duck & champagne pate and the cajun bad boy burger! The venue can now cater for over 100 diners and has a dedicated function room for parties up to 80 in size. With swanky new booths, to chic mirrors and a cool new stainless steel bar and gantry, we’re sure that we now have a venue of real quality for the North of the city to enjoy!

WWW.IONAPUB.COM / FIND US ON FACEBOOK!

The Brauhaus at Tollcross in Edinburgh has a new tenant at the helm in the shape of Chris Mitchell, who has recently taken over the German themed beer house. The site came up at the right time for Chris as he sought a new challenge and has given him a further tie to the city he moved to from Yorkshire as a student in 2004. Since graduating from Edinburgh University, Chris worked in various roles in both the on and off-trade, initially working as bar manager for Edinburgh University Student Association and responsibility for running the Pleasance venue. He then moved into the off-trade to work for an independent specialist off sales where he built up a vast product knowledge and saw the vision to run his own specialist off sales. Driven by this, Chris worked towards his goal but by obtaining the Wines & Spirits Education

Trust Advanced Qualification and eventually found the right site to open his own business. Cork & Cask in Marchmont opened in March 2013 offering a vast range of niche products, specialising in wine, craft beers and unusual spirits. The business has gone from strength to strength and Chris has continued to build on his vast product knowledge, unearthing more niche products to satisfy his customers. With the business going well, Chris was looking for a new challenge and the opportunity at the Brauhaus was one he could not pass up. Chris says “The Brauhaus was the perfect fit as I saw there was a great opportunity to take the Brauhaus forward using my own knowledge & experience to enhance the offer, build on the established custom

base and also use the close proximity of Cork & Cask to attract some of my other customers along to the bar.” Since taking over, Chris has been gathering feedback from his customers and working on his product range to give the customers what they are looking for and is working on plans to make some changes to the business that will open up new opportunities and attract new customers to the Brauhaus.

The refurbished beer garden with its unusual all weather grass is the latest of the improvements added by Lisa and Andy the new tenants at the Coach House Inn in Cardross and they have certainly created a lovely place for their customers to enjoy the summer when it finally arrives!

THE REFURBISHED BEER GARDEN WITH ITS UNUSUAL ALL WEATHER GRASS IS THE LATEST OF THE IMPROVEMENTS ADDED BY LISA AND ANDY - THE NEW TENANTS AT THE COACH HOUSE INN, CARDROSS. WWW.IONAPUB.COM

The Coach House is located on the main Dumbarton to Helensburgh road and apart from two outside areas, the hotel has a public bar, large restaurant with lounge area and four en-suite bedrooms. Lisa previously worked for several nearby Loch Lomond hotels and Andy runs a local business in Dumbarton. They took over from longstanding Iona tenants in March this year are they have been concentrating on updating and improving the décor, facilities, menu quality and value for money for all their customers. The upgrading of the main beer garden was a big undertaking for the couple and the finished result has been greatly enhanced by the attractive and eye catching umbrellas and other promotional materials provided by Rekorderlig. The next development will be to improve the family friendly external area next to the restaurant and they are currently looking for an appropriate sponsor to work with on that project. AUTUMN 2015 INNSIGHT | 7

HAPPY COOKING!

FOOD

ANDY

Andy Morgan is Iona’s very own Food Development Manager. Here he updates us on any issues or stories from the past few months.

IS THE BURGER DEAD? PERHAPS NOT! We have all witnessed the humble burgers renaissance over the last few years and seen its many guises ,large patties to micro sliders , beef or bison, brioche or sesame, topped with Manchego or Swiss, perhaps Serrano or just humble bacon?. There will always be a space on any menu for a quality burger, but to say the burger business is big is like comparing the volume of burger joints in our city centers to my size 52” waist trousers, the diagnosis from my doctor would be simple – your obese, the same medicine is required for our High Streets reduce the over saturation!

Now I don’t need a crystal ball, but I predict the burger won’t vanish - everyone loves them It will just simply take a vacation and come back as a regular guest on all our menus, but its days are numbered as being the main attraction. Now as I was chewing over the above burger predictions in my head, I found myself crouched over my kitchen sink 8 | AUTUMN 2015 INNSIGHT

pouring the gallons of all that coconut water I bought down the drain and as part of my greedy but unpretentious soul dies. I said to myself “What’s Trending Now”? I have often found that the people who ask this aren’t really interested in food; they are interested in being ‘on trend’, nay in the very vanguard of fashion. They can be found standing in line – in snow if the weather demands it – outside the latest ‘no reservations’ restaurant; they will weep if they mislay their smartphone (well you can’t tweet your breakfast – lunch & dinner) and Ottolenghi only has to whisper ‘Talamancan pepper’ and they’re slogging round Waitrose desperately trying to score some.

But there are, every year, developments and fluctuations in what we eat and how we dine that are fascinating. When the recession hit, we witnessed the humble pub take over from more formal restaurant’s where customers are more relaxed and can enjoy great food in less pretentious and more family welcoming surroundings at a more affordable price, this growth in pub dining I predict will continue to grow and grow as tenants become even more acclimatized to their changing business. There are even improvements to come and ones we shall embrace while discarding the unsavory. So here are the food trends for 2015 -16 that may be worth your attention. All these recommendations should be taken with a pinch of salt (oh! that should be Persian blue salt, of course at £5.00 a jar

WWW.IONAPUB.COM / FIND US ON FACEBOOK!

BITTERS Of all the tastes you can experience bitter is perhaps the one we’re least open to. Our lips curl at the very thought of it. But it’s grown up, challenging and allows the cook to play with contrasts (bitter is good with both sweet and earthy elements in a dish). Canadian Jennifer McLagan’s fabulous new book on the subject (Bitter) comes out in April and chefs think this is the year our taste buds will grow up, so expect dandelions and gorgeous crimson chicories on your plate along with grapefruit and tobacco panna cotta.

Bitter drinks and “bitters” to add to drinks (such as Angostura) are on the rise too, according to drink writer Suzy Atkins (if you follow foodies on twitter you’ll know that come 6pm they can barely function without an Aperol spritz). Companies, such as Fee Brothers, produce a staggering range (their orange bitters are stocked by Inverarity Morton’s & TCB).

VEGETABLES

GRAINS

It’s not a quote from a “Carry On” movie , but vegetables are continuing to excite us – and this is making us all better cooks as we have to think about what to do with them – and cauliflower is the big boy making all the noise. Roasted florets are wonderful edition to any menu and a whole roasted head of cauliflower is a revelation, sweet and nutty with tones of nutmeg. Even cauliflower ‘steaks’ have been appearing (the whole cauliflower is cut into thick slices, then browned until caramelized like a meaty steak). Not long ago cauliflower sales were plummeting (and broccoli was busy strutting its stuff). I say welcome back and take a bow.

I actually like quinoa – though not the gloopy porridge some made of it – but I am the first to admit it wasn’t easy to love. Whole grains (and pseudo-grains) are here to stay, though, (and that’s a good thing) and freekeh is far and away the sexiest in the line-up. It’s toasted young green wheat, popular in the Middle East, with a chewy texture and a glorious smoky flavour. Up till now it’s been hard to track down (I’ve usually resorted to specialists when sourcing it) but it’s gradually filtering into supermarkets. Freekeh is healthy, cooks quickly and is easier to prepare than rice (it doesn’t go sticky). Triple win!

Check out www.bitters.com for more

SATURATED FATS It’s not a quote from a “Carry On” movie , but vegetables are continuing to excite us – and this is making us all better cooks as we have to think about what to do with them – and cauliflower is the big boy making all the noise. Roasted florets are wonderful edition to any menu and a whole roasted head of cauliflower is a revelation, sweet and nutty with tones of nutmeg. Even cauliflower ‘steaks’ have been appearing (the whole cauliflower is cut into thick slices, then browned until caramelized like a meaty steak). Not long ago cauliflower sales were plummeting (and broccoli was busy strutting its stuff). I say welcome back and take a bow.

REGIONAL ETHNIC In days of yore we talked about nipping out ‘for an Indian’ or ordering in ‘a Chinese’. But nobody ever talked about ‘having a European’ (what sense would that make?) Well, it didn’t make any more sense when we ate ethnic food. Now the trend – again a good one as we’ll learn about the food we’re eating and WWW.IONAPUB.COM

the countries from which it comes – is for regional ethnic restaurants: Guajarati instead of Indian, Shandong instead of Chinese. You’ll need to swot up if you’re dining with knowledgeable gourmets, of course: you don’t want to order thepla when you really should be asking for kulcha. (Yes, go google). AUTUMN 2015 INNSIGHT | 9

CHRISTMAS 2015

TIPS & TRICKS I know it’s Christmas, you know it’s Christmas but do ‘they’ know it’s Christmas?

Tips to successfully ensure filling all slots then are as follows: TARGET LOCAL BUSINESSES. Look at your pub within a five-mile radius. What local businesses are around you? What size are they and how can you make immediate contact? Get to know the PAs and secretaries and you’re halfway to that all important booking. Why not offer them a free meal or night out at your pub for every booking of eight and above.

Panic not! Hopefully some of the tips and tricks can help you either get started or indeed improve your current Christmas marketing. Once you have your Christmas offer, menu and pricing finalized, the best approach I find is to look at the ‘size of the prize’ at stake. What I mean is simply work out what you maximum could be from the third week in November to the end of December. Treat it like allocated slots. So three slots per day (one lunch and two dinners) x number of covers x number of trading days x expected % of occupancy x average spend will give you your targeted revenue figure. WWW.IONAPUB.COM

HIRE A SALESPERSON. A few venues are hiring a Christmas Co-ordinator so they can focus on their offer and deliver it brilliantly. This needn’t cost the earth as you can pay low but bonus on high performance (a nice problem to have!) SLICK LOOKING SALES PACKAGES. What have you got to give people who are enquiring about your Christmas offer and do they include all the relevant information and an order form for larger parties? USE THE PRESS. Invite the local press down to a tasting and get them to promote you from mid-November onwards. GET ON BOARD THE SOCIAL MEDIA SLEIGH. How active are you on Facebook or Twitter? A tweet or post a day keeps the budgets at bay! Bear in mind that people will not be as bored as you think if you post about your Christmas offer more

Remember to think ahead to events like Hogmanay and Burns Night to capture bookings across the busy festive period

often. Just keep the post fresh and show a delicious or enticing image of your offer every time. DON’T FORGET NEW YEAR. Target each Christmas booking to promote the next big event which should be your Hogmanay party and New Year’s Day dinner. BOUNCEBACK FOR JANUARY. Hit the customers with a bounce back offer for January as this can be a lean period for pubs and restaurants , so help people form the habit of using you immediately post-Christmas. If you have explored all of these then you should have a bumper Christmas period sales wise. If not, then I hope the list helps you have a very Merry Christmas and a fantastic 2016. AUTUMN 2015 INNSIGHT | 29

GET READY FOR CHRISTMAS GUIDE

BLACK FRIDAY (US) FRIDAY 27TH NOVEMBER ST. ANDREW’S DAY MONDAY 30TH NOVEMBER BLACK FRIDAY (UK) FRIDAY 18TH DECEMBER CHRISTMAS DAY FRIDAY 25TH DECEMBER BOXING DAY SATURDAY 26TH DECEMBER HOGMANAY THURSDAY 31ST DECEMBER

CHRISTMAS CHECKLIST GET PREPARED FOR THE FESTIVE BUILD UP! SEPTEMBER/OCTOBER Have a look through Little Guide to BIG Events to read up on ideas and marketing tips. Make sure sites have clear POS sites internally, externally, in toilets, car parks. Think about emails, messages on food reciepts/taxi receipts and on social media Plan christmas tasting events with locals Get staff to call last years bookings Walk around venue to update site blackboards, A-boards etc with Christmas bookings message. Call Derek Maverick for a professional touch! BOOK NOW POSTERS IN FRAMES IN EVERY SITE

INTERNAL CHRISTMAS DISPLAYS IN PLACE OCTOBER Pull up stand and general Christmas display in the site near the door Contact LBOBS suppliers for an early Christmas night out? Thought about a student menu? They still need a night out and don’t all go home. In some areas this could easily provide an extra cover or two Hand deliver invites and/or menus to local businesses BOOKING FORMS ON EVERY TABLE AND BAR AREA

Check you have snap frames for main area, externally, toilets and beer garden. If you need some please contact Craig in Marketing or your BDM. If you are selling Christmas trees in beer garden/front contact suppliers. If you need some contacts please ask Craig in Marketing. Begin to plan Christmas Fayre if you have a function room. Contact local businesses. Use a social media campaign to start promoting your early booking incentive eg... a) Book before XXth and the organiser eats free b) Free half bottle of wine per person if booked before XXth.

Get staff to contact all of last years bookings via phone and email Recommend a friend/family incentive for staff. Christmas bonus for whoever gets the most people in? PR staff dressed with santa hats giving out mice pies/ christmas puddings with a copy of their menus BOOK NOW FOR BURNS NIGHT SHOULD BE UP IN EVERY SITE Pay deposit before 31st October and get £20 to use in November Advertise ‘final spaces’ and ‘cancellations’ on Facebook Christmas shopper offers - Christmas Afternoon Tea turkey sandwiches, eggnog, mince pies and mulled wine. Town’s Smallest Christmas Dinner? On a stick to taste the menu - Ask Andy Morgan for more details!

NOVEMBER & DECEMBER Start promoting New Year in toilet poster frames Remember, if you need any assistance at all with getting prepared for Christmas Craig Grant from Graphics and Marketing is always available for site visits as is Andy Morgan if you’re in need of any menu help.

Visit local restaurants to arrange deals with managers to suggest their pub afterwards

To book an appointment please contact either directly or your BDM.

Really push Hogmanay, Burns & St Patrick’s Day from Boxing Day onwards.

Drinks packages for staff nights Continue weekly ‘it’s not too late’ emails and posters Advertise booking ‘cancellations’

Within this booklet you should be able to find everything you would need to know to begin preparing for Christmas 2015! However, if you have any questions relating to anything not covered please contact your BDM.

CHRISTMAS BOOKING FORMS

HOGMANAY MENU

T CARD

WEDNESDAY 31ST DECEMBER - £49.95 PER PERSON

AN EXPRESS [DELETE]

with a warm crusty loaf & butter

PAN FRIED CHICKEN LIVERS

with black pudding, caramelised onions and a madeira sauce

RES

SMOKED MACKEREL PATE

with roast garlic mayonnaise on toasted walnut bread

MEDITERRANEAN VEGETABLE TERRINE (v) with a hot beetroot chutney

D BE CONSIDERED AS DEPOSIT IS RECEIPTED

D CONDITIONS OF

ES/NO ES/NO ES/NO

TRADITIONAL CHRISTMAS DINNER

roast turkey and stuffing with roast potatoes, pigs in blankets, buttered vegetables and cranberry jelly

8OZ SCOTTISH RUMP STEAK

served with dauphinoise potatoes, buttered asparagus and a peppercorn sauce

OVEN BAKED SALMON FILLET

with fennel mashed potatoes and a lemon and dill cream sauce

SPINACH, POLENTA & GOATS CHEESE (V) with roasted vegetables and a sesame dressing

STEAMED CHRISTMAS PUDDING with brandy cream

BAILEYS & WHITE CHOCOLATE CHEESECAKE DARK CHOCOLATE TART

55 COCHRANE STREET, GEORGE SQUARE, GLASGOW, G1 1HL T. 0141 552 1740 / E. THEPIPER@GMAIL.COM

with a mulled wine berry compote

BY DATE BY DATE BY DATE

55 COCHRANE STREET, GEORGE SQUARE, GLASGOW, G1 1HL T. 0141 552 1740 / E. THEPIPER@GMAIL.COM

HOGMANAY MENU

ARD

WEDNESDAY 31ST DECEMBER - £49.95 PER PERSON

EXPRESS [DELETE]

ROASTED RED PEPPER & TOMATO SOUP with a warm crusty loaf & butter

PAN FRIED CHICKEN LIVERS

with black pudding, caramelised onions and a madeira sauce

SMOKED MACKEREL PATE

with roast garlic mayonnaise on toasted walnut bread

MEDITERRANEAN VEGETABLE TERRINE (v) with a hot beetroot chutney

CONSIDERED AS POSIT IS RECEIPTED

ONDITIONS OF

NO NO NO

ROASTED RED PEPPER & TOMATO SOUP

TRADITIONAL CHRISTMAS DINNER

roast turkey and stuffing with roast potatoes, pigs in blankets, buttered vegetables and cranberry jelly

8OZ SCOTTISH RUMP STEAK

served with dauphinoise potatoes, buttered asparagus and a peppercorn sauce

OVEN BAKED SALMON FILLET

with fennel mashed potatoes and a lemon and dill cream sauce

55 COCHRANE STREET, GEORGE SQUARE, GLASGOW, G1 1HL T. 0141 552 1740 / E. THEPIPER@GMAIL.COM

SPINACH, POLENTA & GOATS CHEESE (V) with roasted vegetables and a sesame dressing

STEAMED CHRISTMAS PUDDING with brandy cream

BAILEYS & WHITE CHOCOLATE CHEESECAKE DARK CHOCOLATE TART

BY DATE BY DATE BY DATE

with a mulled wine berry compote 55 COCHRANE STREET, GEORGE SQUARE, GLASGOW, G1 1HL T. 0141 552 1740 / E. THEPIPER@GMAIL.COM

This year we have four brand new designs to choose from suitable for any style of venue whether it be a city centre style bar or a cosy community bar. They are a standard 100mm x 100m size which utilise space for three menus and a booking form with a upsell section to promote drinks packages and Burns Night. For food venues Burns Night (Monday 25th January) will be your next big event and with a steady stream of custom, the festive period is prime time to sell this in

BURNS NIGHT MONDAY 25TH JANUARY

CAPTURE BOOKINGS FROM OCTOBER

THE MELTED SNOWMAN PACK HOGMANAY KIT & TICKETS 1 x BANNER LARGE FORMAT POSTERS OPENING HOURS POSTERS SOCIAL MEDIA GRAPHICS

ONLY £50

THE ROCKIN’ ROBIN PACK

THE ULTIMATE RUDOLPH PACK

5000 A6 FLYERS

2000 BOUNCEBACK CARDS

1 x BANNER

2000 BOOKING FORMS

LARGE FORMAT POSTERS

OPENING HOURS POSTERS

SOCIAL MEDIA GRAPHICS

ONLY £260

ONLY £320

A fantastic example of a basic flyer you can use leading up to and over the festive period. Promote: JOIN US FROM MONDAY 1 ST DECEMBER FOR THREE COURSES FOR

HO-HO-HONLY £9.99 PP

BOOTLE OF BUDWEISER £2.50 PINT OF TENNENT’S £2.60 HOUSE SPIRITS from £2.50 WINE BY THE GLASS from £2.75 BOTTLE OF HOUSE WINE from £10.00 COCKTAIL JUGS from £8.00

LENTIL & BACON SOUP with warm mini loaf & butter

TRADITIONAL ROAST TURKEY

served with sage & onion stuffing, pigs in blankets, cranberry sauce, roast potatoes, button sprouts, baby carrots and our very own rich turkey gravy

TRADITIONAL CHRISTMAS PUDDING served with our own brandy sauce

NEVER MISS A MINUTE OF YOUR FAVOURITE SPORTS LIVE ON OUR BIG SCREENS

BOOK NOW FOR HOGMANAY

FRIDAY & SATURDAY PARTY NIGHTS

ARRIVAL & BELL DRINKS, AMAZING 5 COURSE MENU & LIVE BANDS

ARRIVAL DRINKS, 3 COURSE FESTIVE MENU & LIVE ENTERTAINMENT

ONLY

55 COCHRANE STREET, GEORGE SQUARE, GLASGOW T. 0141 552 1740 / E. THEPIPER@GMAIL.COM /piperbarglasgow

£39.95PP

ONLY

£24.95PP

SOCIAL MEDIA We will supply all artwork in relevant ready to use PNG files but if you need any specific artwork like a Facebook banner highlighting your early bird offer, Christmas themed profile picture or even just a graphic to accompany your like & share promotion - we have you covered! Just ask your BDM or Craig for details and options.

• FESTIVE DRINK DEALS & FESTIVE DRINKS PACKAGES • FULL FESTIVE MENU & FESTIVE BAR SNACKS • BOOK NOW FOR PARTY NIGHTS, HOGMANAY & BURNS NIGHT • YOUR LIVE SPORTS SET-UP - CHANNELS, SCREENS, ETC • ADVERTISES YOUR FUNCTION ROOM & MUCH MORE!

50%

OFF FINAL FOOD BILL

FREE HOT DRINK

FREE DESSERT*

£10

TWO MAIN MEALS & DRINKS*

25%

OFF FINAL FOOD BILL

FREE STARTER*

VALID FROM FRI 2ND JAN - SAT 28TH FEB

BOUNCEBACK CARDS Bounceback are a great tool to use throughout November & December to entice customers back to use throughout January & February. This can be in the form of a standard ‘20% off’ or alternatively encourage repeat custom for a variety of visits. Additionally, if completed by the deadline can be filled out and entered into a prize draw.

QUANTITIES OF 500, 1k & 2k from £24

PRE-DESIGNED KITS ARE NOW AVAILABLE! Welcome locals and new faces alike to say farewell to 2015 in style with anything from a live band or DJ and glass of fizz to full five-course dinner and ceilidh. Events like these fill up fast so ensuring you safely max out your capacity by making this occassion a ticketed event. This makes it easier to plan, offset costs associated with orgainising and allows you to brief staff of what to expect.

ADDITIONAL USEFUL MATERIALS SNAP FRAMES

BANNERS

BOOKING FORMS

A4 A3 A2 A1 A0

from £25.00 - With our inhouse banner printer we can offer prices better than any high street.

200 500 1000 2000

A4 FESTIVE MENUS

POSTERS/VINYLS

A6 FESTIVE FLYERS

FREE - A4 menus, single sheet or fold, ideal for single use or to easily dispose of when worn.

With our in-house printer we can supply large format posters and vinyl from as little as £7.00 each

200 500 1000 2000

WINDOW DISPLAYS

TABLE TALKERS

POSTERS

Use any large window space to capture passing trade - as seen in many high street shops! Please ask for a quote!

From 6-sided acrylic holders to double sided A5 holders and frames - ask for our different options and prices

We can supply large format posters from as little as £7.00 each. A4 and A3 posters are, as always, free of charge.

from £4.00 each from £6.20 each from £11.30 each from £18.00 each from £26.00 each

£102.00 £133.20 £on request £on request

£52.80 £55.20 £70.80 £82.80

FESTIVE MENU – 2/3 COURSES / MENU CONTENT Our Food Development Manager has put together a range of different festive menu options below suitable for a range of venues and price points. To discuss further please contact Andy Morgan on 07969 577 382 THE CLASSIC MENU TOMATO & BASIL SOUP (v) with oven baked garlic & herb croutons

ROAST TURKEY or ROAST BEEF served with seasonal trimmings

TRADITIONAL CHRISTMAS PUDDING (v) served with brandy sauce

SMOOTH BRUSSELS PATE served with wholemeal melba toast and winter fruit chutney

HOMEMADE BUTTERNUT SQUASH, SWEET POTATO & STILTON TART (v) with pan roasted vegetables

FRESH FRUIT SALAD served with whipped cream WARM CHOCOLATE BROWNIE served with whipped cream

THE DELUX MENU OVEN BAKED CAMEMBERT (v) topped with apple, apricot & mint chutney RILLETTE OF SMOKED SALMON served with warm bread and butter DUCK & ORANGE PATE served with winter fruit chutney and caramelised onion bread

TRADITIONAL ROAST TURKEY Served with pigs in blankets, sage & onion stuffing, dauphinoise potatotes, brussels sprouts with crisp bacon & wholegrain mustard, parsnips & pan gravy

WARM FOUR LAYER INDULGENCE CHOCOLATE FUDGE CAKE served with West Country clotted cream

SALMON & HOLLANDAISE FISHCAKES (v) with roasted root vegetables

CHEESEBOARD

BAKED NEW YORK CHEESECAKE served with fruit compote and cream

THE ULTIMATE MENU GAME TERRINE with oven baked garlic & herb croutons RILLETTE OF SMOKED SALMON served with a caper & dill dressing and toasted bagel melba toast BUTTERNUT SQUASH, STILTON & SPINACH RISOTTO granished with Italian cheese shavings, roquette & toasted pumpkin seeds

ROAST TURKEY BREAST served with dauphinoise potato & parsnip, roasted carrots & sprouts with maple syrup, Cumberland pigs in blankets & Madeira pan gravy CUMBERLAND SAUSAGES served on a mushroom bubble and squeek cake, topped with curly kale & a red wine & rosemary sauce

CHOCOLATE FONDANT Served with a red berry compote & belgian whiote chocolate ice cream ZESTY LEMON TART with a quenelle of cream & passion fruit MANGO & PASSIONFRUIT ROULADE served with fresh orange segments, crème fraiche & drizzled honey

BUTTERNUT, GRYUERE & QUINOA ROULADE served with roasted baby potatoes & oven roasted vegetables

A TASTE OF CHRISTMAS A great way to launch your Christmas bookings is to hold a Christmas tasting night either in September or October to capture your last few bookings or to boost slow sales. The best way to do this is to pick a specific date and make sure the pub is kitted out with a proper festive theme flowing throughout. Get the tree up early, furnish with fairy lights and lather with tinsel. Use candles to set the mood, think about presentation of the food and make sure the staff know what they’re selling, prices involved and any terms and conditions of early booking incentives. Even if you are only thinking of running a festive menu, and aren’t entertaining Christmas Day, you can still showcase any quirky festive burgers, hot winter drinks and ciders as well as any planned entertainment.

This could also work as a great training exercise for preparing staff for Christmas and seeing how they react to upselling products, offers and bookings.

If you can afford it think of running staff incentives across the day/night or for example creating your special festive cocktail. Have a festive cocktail of the week slot for four weeks during Christmas all created by a member of the team. This gives them ownership over part of your Christmas offer and gets them involved with the business more.

CHRISTMAS DAY MENU – 2/3 COURSES / MENU CONTENT If you’re full of extra Christmas cheer and are open on Christmas Day as well please see our Christmas Day menus below. All codes and components are listed across the next few pages. THE CLASSIC MENU GRILLED MATURE GOATS CHEESE (v) Served with winter salad leaves and carmilised onion chutney BRUSSELS PATE & CRANBERRY JELLY served with melba toast and garnished with baby leaves, fresh orange and cranberry dressing PRAWN, SMOKED SALMON & AVOCADO in a black pepper and lemon mayonaise and served in little gem leaves with cherry tomatoes

ROAST TURKEY ROULADE with a turkey and prune stuffing served with roast potatoes, roasted root vegetables, pigs in blankets with a cranberry & red wine gravy BAKED COD wrapped in SMOKED SALMON served with savoy cabbage with bacon lardons & baby potatoes CREAMY MUSHROOM, BRIE, ROCKET & REDCURRANT FILO PARCEL (v) served with roasted sweet potato & butternut squash & garnished with lemon zest , parsley & toasted sunflower seeds

TRADITIONAL CHRISTMAS PUDDING with brandy sauce and stem ginger SPICED APPLE TART served with West Country clotted cream VANILLA CHEESECAKE TOPPED WITH FORREST FRUITS served with whipped cream CHOCOLATES & COFFEE

THE DELUX MENU ROAST PORK, APPLE & SAGE PATE served with apple, apricot & mint chutney TOMATO & BASIL SOUP served with pan fried chorizo, butter beans & spinach HIGHLAND SMOKED SALMON MOUSSE with a soft mustard & dill centre, served with warm baked tomato, breadsticks & micro greens

TRADITIONAL ROAST TURKEY Served with pigs in blankets, sage & onion stuffing, dauphinoise potatotes, brussels sprouts with crisp bacon & wholegrain mustard, parsnips & pan gravy BAKED COD wrapped in SMOKED SALMON served with savoy cabbage with bacon lardons & baby potatoes SLOW COOKED PORK BELLY served on bubble & squeak with braised red cabbage and a wholegrain mustard & butter sauce

SPICED PUMPKIN PIE with West Country clotted cream GINGERBREAD CHEESECAKE with stem ginger & vanilla ice cream BAKED CHOCOLATE & PANETTONE BREAD & BUTTER PUDDING Served with a jug of chocolate sauce & Belgian chocolate ice cream CHEESEBOARD CHOCOLATES & COFFEE

BUTTERNUT SQUASH, STILTON & SPINACH RISOTTO garnished with cheese shavings, roquette & toasted pumpkin seeds

THE ULTIMATE MENU TRIO OF PATES served with caramelised onion chutney & toasted brioche

ROAST TURKEY CROWN or ROAST BEEF STRIPLOIN served with all the traditional trimmings

SMOKED SALMON & BEETROOT GRAVAD served with beetroot carpaccio & lime cream

GRILLED SCOTTISH SALMON SUPREME served with cranberry & lemon butter with roasted root vevegetables

GRAIN SALAD with crumbled stilton and figs CHAMPAGNE SORBET

BEETROOT, BRIE & WALNUT WELLINGTON served with broasted chestnuts, beetroot, carrot & baby potatoes

CHOCOLATE & RASPBERRY TEAR with chocolate and soft berry garnish EGGNOG CHEESECAKE with a white chocolate snowball BAKED CHOCOLATE & PANETTONE BREAD & BUTTER PUDDING Served with a jug of chocolate sauce & Belgian chocolate ice cream BELGIAN WHITE CHOCOLATE ICE CREAM with a mini jug of crème Anglaise CHEESE & FRUIT COFFEES & CHOCOLATES

THOUGHT ABOUT FESTIVE DRINKS?

QUICK FESTIVE MARKETING

SNOWGLOBE MARKETING FREE REFILLS TIL FEB! DESIGNATED DRIVERS

The designated driver is possibly the most awful way to spend your Christmas night out. Appletiser instead of Prosecco at dinner followed by being roped into a sober gangnam style dance-off you end up getting served at then rounded off with the pain of listening to colleagues or friends drone on about their Christmas plans which turn out to be vastly more exciting compared to your highlight of a 3am rise on Boxing Day for the Pets At Home sale for wee Duchess, who by the way, hates you. It’s a tough night but someone’s got to do it. So how about rewarding them for their pain? Stick on free or buy one, get one free soft drinks all night for anyone wearing your designated designated drivers badge, who dines from your party night menu or just fancies a night off the funny juice. Alternatively cross their palm with a drinks token to come back in the new year and claim the drink they thoroughly deserve.

PENSIONER PARTIES

Plan in a pensioners Christmas party with a karaoke and small buffet. This would not only be really appreciated by your regular customers but also the local pensioners who might not get out as much anymore. Other halfs, minders, nurses, sons & daughters all welcome to come along as well.

This is something that even if you yourself saw in a coffee shop or pub you’d take them up on. Winter months are fast approaching and commuters, workies, students and everyone in between will be getting their morning coffees to give them that much needed boost in the morning. If you are a site that already offers coffee a new avenue to target this market is to offer branded travel mugs advertising your business and key offer.

Cheap to do, very simple to make happen and extremelly effective and engaging for the customers. Buy in snowglobes that you would normally put photographs in and instead insert any key Christmas messages relevant to your venue. This could easily be your full festive menu on one side and on the other an advert advertising your Christmas parties, drinks offers, festive entertainment, etc For all branded inserts please contact your BDM or Craig Grant.

1) INVEST IN TRAVEL MUGS FROM POUND SHOPS OR EBAY 2) THINK OF A PROMOTION OR KEY MESSAGE AND CONTACT YOUR BDM 3) SEND US OR WE WILL COLLECT YOUR MUGS TO BRAND FOR A SMALL FEE - PLEASE ALLOW TIME FOR SET-UP AND PRINT 4) ADVERTISE THESE MUGS DURING WINTER MONTHS FOR A FLAT PRICE OF £20-£30 WHICH ENTITLES THE CUSTOMER TO UNLIMITED* REFILLS OF TEA/COFFE UNTIL JAN OR FEB 5) THE CUSTOMER BECOMES A REGULAR VISITOR THAT YOU CAN TARGET WITH YOUR UPCOMING PROMOTIONS WITH CLEAR MARKETING IN YOUR VENUE BUT THIS ALSO MEANS THEY’RE ACTING AS AN ADVERTISER FOR YOUR PUB ON THEIR WALK TO WORK AND IN THEIR PLACE OF WORK.

DRESS TO IMPRESS

As mentioned earlier get your pub ready. Decorating early and properly is guaranteed to boost early bookings. Have a decorated table at your entrance with a decorated tree on top or nearby. Having part of the function room set up with decorations and set tables allows people to see what to expect. Remember externally dressing your pub is just as important as putting things up inside. Ebay and Country Baskets are great for bulk deals and for inspiration download Pinterest to your mobile or visit their website. REMEMBER AND SIGN UP TO OUR LITTLE GUIDE TO BIG EVENTS NEWSLETTER!

WINTER WONDERLAND

If you have the space think outside the box and buy/hire sheds to utilise as a German Christmas Market type set-up. Think of outdoor bars for anything from bottled beers to mulled wine and ciders, festive snack menu - waffles, churros & cinnamon popcorn, Christmas crafts or even hire out individual sheds to local businesses for the day/week.

WREATH MAKING CLASSES

A massive success in the few pubs we introduced it in last year. Invite a local florist in one or two nights to teach how to make a lovely festive wreath. An entry fee pays for the florist to come along plus any materials. Lay on some small nibbles during the class to make sure they’re ready for drinks afterwards.

HARK THE HAMPERS

Run a competition to win a locally sourced hamper (contents donated via butchers, bakers, candlestick makers) throughout the festive period for all customers booking a festive function or dining from the festive menu. Not a local playah? M&S usually do a buy one, get one free deal nearer December. Please don’t go down the HP sauce sachets, last years oatcakes and no frills orange shred maralade route. It won’t be pretty and I’ll get upset - invest and make it worthwhile.

THE BIG CHRISTMAS SCARF OR BLANKET KNIT!

CHRISTMAS COMES BUT TWICE A YEAR? Make a young diner’s Christmas come early with a simple raffle mechanic to win a sack full of Christmas goodies. We can supply branded hessien bags for your venue which you can then fill with an assortment of toys, gifts, chocolates or general goodies, perhaps donated by local businesses to display at or around the bar or dining area.

Please submit all orders to Craig Grant or your BDM asap as stock is very limited. Prices available upon request.

Christmas trees are a great way to add a real festive spirit to your venue. If you’re lucky enough to have a car park or reasonably sized beer garden then this is a great opportunity to take full advantage.

The smell of a real Christmas tree and sense of nostalgia it brings to people of all ages is unrivalled. Tie this in with a range of hot festive drinks, entertainment,

Not feeling the big scarf? Make loads of normal scarves or blankets instead and at the begining of December give them to a local shelter. Alternatively sell them at the local school’s Christmas fayre to raise money for a local charity. There are loads of options!

The mechanic can be as simple as any child that eats during December will be entered into a prize draw to win the sack full of toys. You get the idea - a simple and engaging way to encourage kids to bring their parents to the pub in the lead up to Christmas. Make it more accessible and have it as an entry per every hot drink sold or dessert.

CHRISTMAS TREE SALES!

Contact a local Christmas tree supplier we have loads of contact details we can pass on - and book them in to come out and set up shop at your venue.

Over the course of October, November and December get customers to play their part in knitting a massive scarf or blanket in time for Christmas. You’ll be hard pushed to beat the world record of 33 miles held by a group of over 2,000 people in Wales but you can have fun trying!

and on a weekly weekend basis and you’ll be building yourself as one of the best places for families, couples and groups of friends alike to spend their weekends, evenings and pre/ post shopping stop offs!

KIDS TREE DECORATIONS!

Start this in October or November and run all the way through until Christmas. Any kids that dine in your chosen period get a free tree decoration to colour in and put on your Christmas tree on their way out. We can provide basic cardboard templates free of charge or if you want to make it that bit more fancy you can buy blank wooden baubles from Ebay for £15 per 50. Email me for the direct link.

QUICK FESTIVE MARKETING

SNOWGLOBE MARKETING FREE REFILLS TIL FEB! DESIGNATED DRIVERS

PENSIONER PARTIES

DRESS TO IMPRESS

WINTER WONDERLAND

FESTIVE NOTES...

EFUL CONTACTS - - S U ANDREW MORGAN

FOOD DEVELOPMENT ANDREWMORGAN@G1GROUP.CO.UK 07969 577 382

--CRAIG GRANT

GRAPHICS & MARKETING CRAIGGRANT@G1GROUP.CO.UK 07805 170 437

INTRODUCING

AROMA

Spicy Cinnamon & Smooth Vanilla

TASTE

A Smooth Experience With Less Alcohol, A Subtle Bitter Note And The Well-Known Jägermeister Taste.

FINISH

The Well-Balanced Jägermeister Finish With Hand Selected Natural Ingredients Based On The Original Elixir To Keep The Jägermeister Character.

MADE FROM THE SAME 56 HAND SELECTED HERBS, BLOSSOMS, ROOTS AND FRUITS, NEWLY ARRANGED. CRAFTED & PERFECTED IN GERMANY BY MAST-JÄGERMEISTER SE. BLACK SPICE

50ml Jägermeister Spice Ice, Cola Winter fruits

SPICY HOT CHOC

25ml Jägermeister Spice 12.5ml Baileys, Hot chocolate Whipped cream

Available from all major wholesalers. For info and POS requests email Jim Harrower. Jim.Harrower@jaegermeister.co.uk 25ml of Jägermeister contains 0.87 UK units of alcohol. Jägermeister, Jäger and Jägerbomb are registered trademarks of Mast-Jaegermeister UK Ltd. www.jagermeister.co.uk

IONA INITIATIVE October

WHAT’S ON? A quick look ahead at this months events you should be thinking of promoting in your pun

22nd European Football Promote Spot Our Ball Things to promote: • Watch live football here • Start thinking about next year’s World Cup. It’s in Brazil so make sure if you’re planning any late night showings due to time zones to get any applications sorted out asap! • Promote Super Sundays, Champions & Europa League group stages • Talk to your customers about the football when they’re in midweek to get them back in at the weekend and vice versa.

october TUE 1st

17.00 19.45 19.45 19.45

ZENIT ST. PETERSBURG v AUSTRIA WIEN CELTIC v BARCELONA ARSENAL v NAPOLI STEAUA BUCHAREST v CHELSEA

UCL UCL UCL UCL

WED 2nd

17.00 19.45 19.45 19.45

CSKA MOSCOW v VIKTORIA PLZEN ANDERLECHT v OLYMPIAKOS MANCHESTER CITY v BAYERN MUNICH SHAKHTAR DONETSK v MANCHESTER UNITED

UCL UCL UCL UCL

THU 3rd

17.00 18.00 18.00 20.05 20.05 20.05

ANZHI MAKHACHKALA v TOTTENHAM SEVILLA v SC FREIBURG TRABZONSPOR v LAZIO SWANSEA CITY v ST. GALLEN WIGAN ATHLETIC v MARIBOR DNIPRO v FIORENTINA

UEL UEL UEL UEL UEL UEL

SAT 5th

12.45 17.30

MANCHESTER CITY v EVERTON SUNDERLAND v MANCHESTER UNITED

SUN 6th

12.45 13.30 16.00

AYR v RANGERS NORWICH CITY v CHELSEA WEST BROM v ARSENAL

EDEN HAZARD Eden Hazard is a Belgian footballer who plays for Chelsea and the Belgium national team as an attacking midfielder and winger. Hazard is known for his creativity, speed, and technical ability and is described as a player who can change the game with a turn of pace or a dribble. He has earned critical acclaim for his playing style, which has led to the media, coaches, and players drawing comparisons to FIFA Ballon d’Or winners Lionel Messi and Cristiano Ronaldo. 2007–2012 2012-

Lille Chelsea

192 (50) 66 (14)

2008–

Belgium

MON 7th

19.45

PARTICK THISTLE v HIBERNIAN

FRI 11th

TBC TBC 20.00

AZERBAIJAN v NORTHERN IRELAND WALES v MACEDONIA ENGLAND v MONTENEGRO

SAT 12th

17.30

RANGERS v DUNFERMLINE

TUE 15th

19.00 19.45 19.45 19.45 20.00

SCOTLAND v CROATIA ENGLAND v POLAND BELGIUM v WALES ISRAEL v NORTHERN IRELAND REPUBLIC OF IRELAND v KAZAKHSTAN

Keisuke Honda - CSKA Moscow & Japan

W Ww. W .iIoOnNaApPuUb. B .cCoOmM ww

SL1 EPL EPL SP WCQ WCQ WCQ SL1 WCQ WCQ WCQ WCQ WCQ

SAT 19th

12.30 12.45 17.30

HIBERNIAN v CELTIC NEWCASTLE UNITED v LIVERPOOL WEST HAM UNITED v MANCHESTER CITY

SP EPL EPL

SUN 20th

12.45 16.00

INVERNESS CALEDONIAN THISTLE v PARTICK THISTLE ASTON VILLA v TOTTENHAM

SP EPL

MON 21st

20.00

CRYSTAL PALACE v FULHAM

EPL

Jakub Błaszczykowski - Borussia Dortmund & Poland

KINDLY SPONSORED BY:

FRI 25th

19.45

ROSS COUNTY v INVERNESS CALEDONIAN THISTLE

SAT 26th

12.45 17.30

CRYSTAL PALACE v ARSENAL SUNDERLAND v LIVERPOOL

EPL EPL

SUN 27th

12.45 13.30 16.00 16.05

PARTICK THISTLE v CELTIC SUNDERLAND v NEWCASTLE CHELSEA v MANCHESTER CITY ST. JOHNSTONE v MOTHERWELL

SP EPL EPL SP

Kick off times and/or dates may be subject to change. Matches shown at managers discretion and additional matches may be shown.

WATCH LIVE HERE SATURDAY 25TH MAY 2013 WEMBLEY STADIUM, LONDON KICK OFF 7:45PM

Hallowe’en

Things to promote:

• Fancy dress party • Pimp my pumpkin • Pumpkin pie eating contest • Chaperone local trick or treaters • Horror film screenings • Horrible home baking coffee morning • Halloween BBQ • Halloween horror tapas menu: worms, cockroaches, beetles, insects all fried and served in a cauldron.

HALLOWE’EN KITS

AVAILABLE FROM FUNKIN

• Directors box competition

• Free pint if underdog wins (ask for details)

EPL EPL

(5)

Eden Hazard - Chelsea & Belgium

31st

WATCH LIVE HERE WEDNESDAY 15TH MAY 2013 AMSTERDAM ARENA, AMSTERDAM KICK OFF 7:45PM

PLEASE CONTACT JONATHAN PHILLIPS ON 07719 705 711 FOR MORE DETAILS 2 0u1t u5 mI NnN 2S 0 I G1H4T /| 12 55 I n nASUi TgUhM t N / A

November

WHAT’S ON? A quick look ahead at this months events you should be thinking of promoting in your pun

4th-6th 25th-27th

UCL & UEL

• Shortbread eating contest • Whisky tasting • Scottish tapas • 20% tartan discount (food)

• Champions League & Europa League empty belly & watch here posters • Matchday meal deals, drinks promotions (Tues til Thurs - 72 hours)

26 | AUTUMN 2015 INNSIGHT

St Andrew’s Day

Things to promote:

• Talk up fixtures with your weekend crowd to get them back in for quieter games • Director’s box and best seats in the house competitions • Penalty shoot-out in your beer garden or car park • Football shirt or matchday ticket raffles • European bottled beers • Match of the Week meal deals • Beer v Beer from nations

30th

NOVEMBER SAT 1s T

SUN 2 ND

MON 3 RD TUE 4 TH STEVEN NAISMITH - SCOTLAND

ZENIT ST PETERSBURG v BAYER LEVERKUSEN REAL MADRID v LIVERPOOL ARSENAL v ANDERLECHT BORUSSIA DORTMUND v GALATASARAY

19.45 19.45

MARIBOR v CHELSEA MANCHESTER CITY v CSKA MOSCOW ASTERAS TRIPOLIS v TOTTENHAM HOTSPUR UEFA EUROPA LEAGUE GROUP STAGE - MATCHDAY 4 EVERTON v LILLE UEFA EUROPA LEAGUE GROUP STAGE - MATCHDAY 4

19.45 20.00

MOTHERWELL v DUNDEE UNITED BOLTON v WIGAN ATHLETIC

12.45 17.30 19.00 19.45

BUNDESLIGA 2 / BT 2 PREMIER LEAGUE / BT 1 BUNDESLIGA / BT 1 LA LIGA / SS 4

SERIE A / BT 1

PREMIER LEAGUE / SS 1

UEFA CHAMPIONS LEAGUE / SS 1 UEFA CHAMPIONS LEAGUE / SS 5 UEFA EUROPA LEAGUE / ITV 4 UEFA EUROPA LEAGUE / BT 1 UEFA EUROPA LEAGUE / ITV 4 UEFA EUROPA LEAGUE / BT 1 SCOTTISH PREMIERSHIP / BT 1 CHAMPIONSHIP / SS 1

LIVERPOOL v CHELSEA QUEENS PARK RANGERS v MANCHESTER CITY WERDER BREMEN v VFB STUTTGART REAL MADRID v RAYO VALLECANO

PREMIER LEAGUE / BT 1 PREMIER LEAGUE / SS 1 BUNDESLIGA / BT 2 LA LIGA / SS 5

SUN 9 TH

12.45 13.30 14.30 16.00 16.30 18.00 20.00

ABERDEEN v CELTIC WEST BROM v NEWCASTLE UNITED WOLFSBURG v HAMBURG SWANSEA CITY v ARSENAL BORUSSIA DORTMUND v BORUSSIA MONCHENGLADBACH VALENCIA v ATLETICO BILBAO PARIS ST GERMAIN v MARSEILLE

17.00 19.45

GEORGIA v POLAND SSCOTLAND v REPUBLIC OF IRELAND

17.00 17.30 19.45

ENGLAND v SLOVENIA FALKIRK v HEARTS SPAIN v BELARUS

17.00 19.45

BELGIUM v WALES CZECH REPUBLIC v ICELAND

TUE 18 TH

20.00

SCOTLAND v ENGLAND

12.45 17.00 17.30 19.00 19.45

HEARTS v RANGERS EIBAR v REAL MADRID ARSENAL v MANCHESTER UNITED BARCELONA v SEVILLA LAZIO v JUVENTUS

SUN 23 RD

12.45 13.30 16.00 19.45

PARTICK THISTLE v ABERDEEN CRYSTAL PALACE v LIVERPOOL HULL CITY v TOTTENHAM HOTSPUR AC MILAN v INTER MILAN

MON 24 TH

20.00

ASTON VILLA v SOUTHAMPTON

TUE 25 TH

17.00 19.45 19.45

CSKA MOSCOW v ROMA MANCHESTER CITY v BAYERN MUNICH SCHALKE 04 v CHELSEA

WED 26 TH

17.00 19.45 19.45

ZENIT ST PETERSBURG v BENFICA ARSENAL v BORUSSIA DORTMUND LUDOGRETS v LIVERPOOL

THU 27 TH

18.00 20.05

UEFA EUROPA LEAGUE GROUP STAGE - MATCHDAY 5 UEFA EUROPA LEAGUE GROUP STAGE - MATCHDAY 5

SAT 29 TH

12.45 17.30

WEST BROM v ARSENAL SUNDERLAND v CHELSEA

SUN 30 TH

13.30 16.00 19.45

SOUTHAMPTON v MANCHESTER CITY TOTTENHAM HOTSPUR v EVERTON ROMA v INTER MILAN

Kick off times and/or dates may be subject to change. Matches shown at managers discretion and additional matches may be shown.

HAVE YOU SUBSCRIBED UP TO OUR LITTLE GUIDE TO BIG EVENTS EMAIL LIST YET? IF NOT YOU’VE RECENTLY MISSED:

PREMIER LEAGUE / SS 1

UEFA CHAMPIONS LEAGUE / ITV UEFA CHAMPIONS LEAGUE / SS 5 UEFA CHAMPIONS LEAGUE / SS 1

SAT 15 TH

SAT 22 ND

buy a famous grouse between thurs 20th nov - sun 30th nov to be entered into our draw

55 cochrane street, glasgow, g1 1hl / 0141 552 1740 /

PREMIER LEAGUE / SS 1

SCOTTISH PREMIERSHIP / BT 1

UEFA CHAMPIONS LEAGUE / SS 5

FRI 14 TH

SUN 16 TH

KINDLY SPONSORED BY:

ROSS COUNTY v ABERDEEN CRYSTAL PALACE v SUNDERLAND

18.00 18.00 20.05 20.05

DORTMUND

RAHEEM STERLING - LIVERPOOL

MANCHESTER CITY v MANCHESTER UNITED ASTON VILLA v TOTTENHAM HOTSPUR AC MILAN v PALERMO

19.45 20.00

WED 5 TH

SAT 8 TH

HENRIKH MKHITARYAN - BORUSSIA

FC NUREMBERG v ST PAULI NEWCASTLE UNITED v LIVERPOOL BAYERN MUNICH v BORUSSIA DORTMUND BARCELONA v CELTA VIGO

13.30 16.00 19.45

17.00 19.45 19.45 19.45

THU 6 TH

FRI 7 TH

HERNANES - INTER MILAN

12.00 12.45 17.30 19.00

win a distillery trip for two

SCOTTISH PREMIERSHIP / SS 4 PREMIER LEAGUE / SS 1 BUNDESLIGA / BT 2 PREMIER LEAGUE / SS 1 BUNDESLIGA / BT 2 LA LIGA / SS 5 LIGUE 1 / BT 1 EURO 2016 QUALIFIER / SS 5 EURO 2016 QUALIFIER / SS 5 EURO 2016 QUALIFIER / ITV

SCOTTISH CHAMPIONSHIP / BBC ALBA EURO 2016 QUALIFIER / SS 5 EURO 2016 QUALIFIER / SS 5 EURO 2016 QUALIFIER / SS 5 INTERNATIONAL ‘ FRIENDLY ’ / SS 1 SCOTTISH CHAMPIONSHIP / BT 1 LA LIGA / SS 5 PREMIER LEAGUE / SS 1 LA LIGA / SS 5 SERIE A / BT 1 SCOTTISH PREMIERSHIP / SS 3 PREMIER LEAGUE / SS 1 PREMIER LEAGUE / SS 1 SERIE A / BT 1 PREMIER LEAGUE / SS 1 UEFA CHAMPIONS LEAGUE / SS 5 UEFA CHAMPIONS LEAGUE / ITV UEFA CHAMPIONS LEAGUE / SS 5 UEFA CHAMPIONS LEAGUE / SS 5 UEFA CHAMPIONS LEAGUE / SS 1 UEFA CHAMPIONS LEAGUE / SS 5 UEFA EUROPA LEAGUE / ITV 4 & BT1 UEFA EUROPA LEAGUE / ITV 4 & BT1 PREMIER LEAGUE / BT 1 PREMIER LEAGUE / SS 1 PREMIER LEAGUE / SS 1 PREMIER LEAGUE / SS 1 SERIE A / BT 1

HALLOWE’EN CHRISTMAS PART I FRESHERS GRADUATIONS & FATHER’S DAY ASK YOUR BDM FOR MORE DETAILS!

WWW.IONAPUB.COM / FIND US ON FACEBOOK!

December

WHAT’S ON? A quick look ahead at this months events you should be thinking of promoting in your pun

5th Walt Disney’s Birthday Things to promote:

• Kids fancy dress • Disney princess tea party • Disney dvd screenings • Disney parade • Disney themed kids menu • Illustration classes (kids & adults) • Raffle for a Disney store vouchers

14th Star Wars: Episode VII Things to promote:

• Win cinema tickets • Star Wars marathon • themed menu (yoda soda, wookie cookies, etc)

19th-11th Irn Bru Carnival Things to promote:

• Win tickets here via buying irn bru products or via social media • Irn Bru cocktails W Ww. W .iIoOnNaApPuUb. B .cCoOmM ww

Thurs 24th Christmas Eve Fri 25th Christmas Day Sat 26th Boxing Day Thu 31st Hogmanay Think about 2016 • Burns Night • Superbowl 50 • Six Nations • St. Patrick’s Day • Mother’s Day • Easter • Grand National • Euro 2016 • New Football Season • School Holidays • Christmas • Oktoberfest What would you like to see more of, have we missed anything out and do we do enough to support you during these events? 2 0u1t u5 mI NnN 2S 0 I G1H4T /| 12 57 I n nASUi TgUhM t N / A

BUY 4 CASES

RECEIVE A FREE CASE OF KOPPARBERG GLASSWARE

Offer is for 15 x 500ml cases only (Mixed Fruit, Strawberry & Lime) and is valid while stocks last

LOOKING FOR XMAS STAFF?

ANY IONA TENANT LOOKING FOR QUALIFIED STAFF SHOULD ATTEND TO SPEED INTERVIEW OUR TRAINEES - FRONT OF HOUSE AND KITCHEN STAFF ALSO AVAILABLE

21st OCTOBER 2015 2pm â&#x20AC;&#x201C; 4pm This will save you time, money and lost hours on training, as they already have their certificates. Please support TTA and utilise this service and give our trainees a chance, most will have Food Hygiene, Personal License Training and Experience of working in the hospitality industry.

WWW.IONAPUB.COM

AUTUMN 2015 INNSIGHT | 23

BUY 2 X 24 PACKS OF INNIS & GUNN ORIGINAL AND GET 6 BRANDED GLASSES AND POS FREE FOR POS, GLASSWARE, SAMPLES AND FURTHER INFORMATION PLEASE CONTACT US ON: EMAIL: SALES@INNISANDGUNN.COM TEL: 0131 220 7230

FIND US ON FACEBOOK

INNISANDGUNN.COM PLEASE ENJOY INNIS & GUNN RESPONSIBLY

Coffee that tastes good

and does good too. Adding a delicious cup of hand-crafted coffee to your food and beverage offer will not only leave your customers with a lasting impression and keep them coming back for more, it also makes great business sense. With beans, machines, servicing, menu development, point of sale and branding concepts â&#x20AC;&#x201C; we've got it covered. In fact, we've got everything you need to make your hot beverage business as enticing, efficient and profitable as possible. To find out how you could sell more coffee, contact us for a free consultation.

www.matthewalgie.com 0800 263 333

BUSINESS BOOSTERS

REFURBISHMENTS From a quick lick of paint or a whole new concept - you don’t need to spend big when it comes to revamping your venue!

LICENSEES DON’T HAVE TO SPEND BIG WHEN IT COMES TO REVAMPING THEIR PREMISES. MANY ARE TAKING A SUSTAINABLE AND COSTEFFECTIVE APPROACH WHEN IT COMES TO THAT MUCH NEEDED REFURBISHMENT.

Recycling is one way of doing that, while at the same time satisfying consumer demand for an ethical approach to the environment.

Pubs face a growing challenge from coffee shops, so getting your hot drink offering right can be an important part of any refurbishment. Many pubs are upping their game by serving quality beverages made using quality equipment to compete with cafes and coffee shops.

It’s not all about grand designs when it comes to giving your pub the kind of makeover that can make a difference , it’s the details that count, whether it’s a few pieces of furniture or the equipment to make you operation more effective. Neither is it purely a matter of price. What it comes down to is whether you can justify your spend in business terms. You have to weigh up whether the increase in revenue resulting from the project justifies the cost, and whether it is a necessary expense for your business. But if your premises is looking a little bit tired around the edges, especially in comparison to your competition, customers may vote with their feet. It’s far better to find cost-effective ways of looking appealing and show that it matters to you how your customers feel in your pub. 32 | AUTUMN 2015 INNSIGHT

COFFEE TIME

While refurbishment plans need to consider the hot drinks equipment, it’s also worth thinking about accessories that can improve efficiency. Higher-quality kit can be worth the extra outlay. Superior bar fittings often have superior features that save time, decrease any wastage and add a touch of flair to bar aesthetics.

GIVING A NEW LEASE OF LIFE TO RECYCLED FURNITURE OR EQUIPMENT FROM MANAGED HOUSES IS AN ATTRACTIVE WAY TO REFRESH YOUR BUSINESS.

WWW.IONAPUB.COM / FIND US ON FACEBOOK!

DISTRESSED PURCHASES

A combination of epoxy powder-coated steel and lightly sandblasted and sealed wood creates a distressed and aged look in a choice of finishes, while the timber used makes every product unique, from adjustable bar stools and bistro-style tables to mirrors and hooks

INDUSTRIAL LIGHTING 1. Be clear about what you’re trying to achieve and take comfort in the fact that it is going to add value to your offer. 2. Fully specify the job up front so that tradesmen know what you want and can quote accurately for the job. This will also highlight whether you can afford to do what you want. 3. Don’t get sucked into the minutiae once contractors are on-site as changing details at this stage can end up being very costly. It’s the upgrading of small items that adds up and can blow your budget.

A LITTLE LIFT

However bright your staff, a dumbwaiter can be a good idea, and the traditional way of delivering dishes from an upstairs, or downstairs, kitchen has been upgraded.

6. Stay disciplined. Keep checking the job is what you want and that it is adding value.

ASK YOUR BDM FOR MORE DETAILS ON AN IONA REFURBISHMENT

Industrial lighting is very much in fashion at the moment. It sets the mood for each venue and gives each the individuality we often look for.

As well as making food service speedier, it helps avoid the health and safety issues of carrying food up and down steps.

4. Make sure you have a good project manager to oversee the refurbishment and ensure work is carried out to the specification. You could manage your own project or have this service provided by Iona. 5. Don’t forget that it’s not all about bricks and mortar, a refurbishment project provides a great opportunity to relaunch your business, so review your food offer, training and marketing to ensure it is in keeping with the new surroundings.

Don’t forget the lighting. Pub lighting is not only crucial to setting the right mood, the fittings themselves are important design details. Lighting can be very important in retaining the heritage of a pub, reflecting their name, brand and surrounding local community..

CHRISTMAS SPARKLE

A full refurbishment may not be on the cards, but there are lots of low-budget options that pubs can deploy to help maximize trade this Christmas. Cleaning carpets and curtains, a lick of paint, re-staining existing tables and a new sofa, or bar stools, can create a fresh feel without breaking the bank.

GARDEN TOOLS

Beer garden weather can happen almost any time of year these days, and pubs need to be prepared. Autumn heatwaves and Summer wash outs are becoming the normality now so furnishing that outdoor space is not necessarily linked to the seasons, especially with smokers grabbing any reasonable weather to sit outside. Encourage use of any external areas in cooler weather by investing in heaters or alternatively cosy throws to keep the chill off anyone. WWW.IONAPUB.COM

AUTUMN 2015 INNSIGHT | 33

BUSINESS BOOSTERS

QUIZ & KARAOKE How can the modern incarnation of both help persuade people to come back for more?

In the long history of the pub, the quiz and the karaoke are upstarts compared to the likes of darts and skittles but they are proving resilient forms of entertainment, livening up a quiet night in many a licensed business.

Frank Sinatra and Bon Jovi to Katy Perry and Ed Sheeran.

The pub quiz probably originated in the 1970s while karaoke came along a little later, a high tech version of the sing song around a piano.

Pub Buyers Club preferred supplier Redtooth offers a wide range of downloadable games on top of their quizzes licensees can order via their subscription.

Both owe their survival with being able to move with the times, adapt to new audiences and invent fresh formats. Step away from the microphone Frank Sinatra and Bon Jovi – today’s karaoke stars are just as likely to take on a number by current chart-toppers such as Adele, Ed Sheeran or Rihanna. Alongside that, karaoke systems are coming into the modern digital age. Lucky Voice is being described as the ‘next generation’ of karaoke where you can stream it straight from a laptop. You don’t need a karaoke jockey – just a member of staff with some personality. There is definitely a growing demand for systems that are less naff. There’s no doubt that TV talent shows have paved the way for a younger audience which affects the music that’s popular. We’ve seen a move away from

34 | AUTUMN 2015 INNSIGHT

The questions may not be any easier, but quizzes are a whole lot simpler for the licensee these days, thanks to the internet.

It all helps pubs to keep the format fresh, increase customer engagement, and keep teams coming back!

TOP KARAOKE TIPS 1. Begin with familiar songs to help customers get over their nerves and feel more willing to get up and sing through the night. 2. Play high-tempo music between karaoke track to keep people entertained and give them a break to buy drinks. 3. Make your karaoke night a regular event at the pub – customers like to know what’s going on and you can create a long-running competition. 4. Keep your karaoke tracks up-todate to stay ahead of any competition.

WWW.IONAPUB.COM / FIND US ON FACEBOOK!

Licensee Farry Genton runs quiz nights at both his pubs – and they’re two very different events. Around 80 customers at The Dakota get their thinking caps on once a month, on a Monday while for the younger crowd at The Morgan Arms, every Sunday night is quiz time.

“It’s a matter of knowing your audience” he says. “In The Dakota they’re middle income and middle aged – we have players in their 60s. In The Morgan Arms they’re younger, in their early 20s and more risqué. “The important thing for both audiences is to keep it fun. We have rounds where we show a scene from a film and ask teams to identify the film. It makes it more interactive and means you’re not just talking to them. You also have to look at your whole offer for the night. The food changes, for instance – we put on more sharing platters. The quiz is an important part of what we do.

BUY 6x 70cl BOTTLES OF ZUBROWKA AND RECEIVE A POINT OF SALE KIT FREE

POS KIT CONTAINS: 12X HI BALL GLASSES,

1X BAR CADDY, 4X BAR RUNNERS, 4X POLO SHIRTS (3X MALE & 1X FEMALE), 30X TABLE TALKERS.

*T&C APPLY. ONE KIT PER OUTLET, OFFER AVAILABLE WHILE STOCKS LAST. ONLY PURCHASES MADE VIA WALLACES TCB OR INVERARITY MORTONS WILL BE ELIGIBLE FOR THE FREE POINT OF SALE KIT.

GREAT BEER STARTS IN THE CELLAR

CELLAR WATCH Keeping you cellar in order can save more than a few wasted pints

THE CORNERSTONE OF A GREAT CELLAR IS SIMPLE: MAINTAINING THE TEMPERATURE AND HYGIENE. BUT IF IT’S THAT STRAIGHTFORWARD, WHY ARE SO MANY SUB-STANDARD PINTS BEING SERVED?

Often it’s a matter of cost, says Steve Larkin, national customer relations manager at Innserve, which looks after 60% of UK pub cellars. But cutting corners is false economy he warns. “Poor standards no doubt effect sales, but the true costs are uknown,” says Larkin.

GARDEN TOOLS

The first step in good cellar management is maintaining a temperature of Between11oC and 13oC – a relatively simple task with a decent cooling system. As long as you look after your cooler and service it annually, it will look after you. Though temperature control is a costly business, it can deliver savings – without undermining beer quality. 36 | AUTUMN 2015 INNSIGHT

Larking suggests regularly monitoring the cellar temperature because overcooling by just 1oC can increase engry costs by 10%. Installing energy-efficient lighting and turning lights off wherever possible will also reduce costs. Innserve has also developed the InnEnergy power socket, which ‘learns’ the power useage pattern of a pub’s cooler, switching off the load during quieter times. This saves up to £170 per cooler per year.

HYGIENE

Temperature goes hand in hand with hygiene when it comes to maintaining a high-quality cellar. And key to hygiene is weekly line cleaning. But there are moves afoot to extend the cycle. Innserve has introduced InnClean, a clamp-on device that sends an electromatic field through a pub’s beer lines, cutting the cost of cleaning by £1,000 to £1,500 a year for a typical outlet. “The weekly line clean is a chore, and the average pub throws out 20 to 30 pints during each clean,” says Larkin. “InnClean makes line cleaning a job that takes place every three to five weeks.”

MAXIMISING YIELD

Rough handling of casks can disturb the sediment, increasing ullage and damage profits. Automatic tilting reduces this risk. The use of auto tilts can reduce ullage to less than two pints per clean. The most economic way is to use single, free-standing auto tilts. But if space is an issue, double-cask racking systems can be used. There has also been an increase in demand for foam drop mats. Mats are vital for underground cellars with a high ramp or drop because they prevent damage to barrels and the cellar floor during delivery.

”I never complain about a bad pint. I just slip out, never to return – and tell everyone not to visit the pub in question.”

WWW.IONAPUB.COM / FIND US ON FACEBOOK!

BIIAB LEVEL 2 AWARD IN BEER & CELLAR QUIALITY (KEG) WHAT IS THIS COURSE?

The BIIAB ABCQ is an award designed to help candidates ensure that their beer is consistently served in an optimum condition - which aims to increase sales and decrease wastage. The BIIAB ABCQ can be used as a stand-alone qualification or as part of an induction programme. The Award is aimed at businesses and candidates required to handle and care for cask and/or keg beers as well as anyone required to maintain a safe and hygienic cellar. For businesses which do not offer cask beer products, there is a ‘keg only’ version of the test, which consists of 25 multiple-choice items and excludes material directly relating to caring for and serving cask conditioned products.

WHAT WILL I LEARN?

UPCOMING DATES

• Understanding beer products

Thursday 21st October

• Define different types of beer and the business benefits of serving beer correctly

Friday 13th November

• Maintaining hygiene in the bar

TIMES

• Learn personal and food hygiene procedures relating to the bar • How to clean, maintain and store glassware

Wednesday 2nd December

10am - 5pm

DURATION 1 Day

• How to pour the perfect pint

COST

• Learn how to clean beer lines

£80.00 per person + VAT £96.00 (including VAT)

• Maintaining a safe and effective cellar • Learn how to receive, store and control stock • Learn how to maintain a safe and hygienic cellar • Learn how to store and serve bottled beers

WWW.IONAPUB.COM

WE HAVE JUST FINISHED RUNNING A PROMOTION WITH TENENNT’S WHERE AT EVERY SCOTLAND EURO 2016 QUALIFIER, A SELECT FEW PUBS WERE ABLE TO ADVERTISE OUR ‘FREE PINT IF SCOTLAND WIN’ KIT

TO BOOK PLEASE GO ONLINE AT TENNENTSTRAINING ACADEMY.CO.UK OR CALL 0845 166 6060

AUTUMN 2015 INNSIGHT | 37

Missed out and would like to be considered for future promotions? Sign up to our football database and be kept up to date with tips and ideas for matchdays as well as monthly football posters - including internationals and UEFA competitions please email craiggrant@g1group.co.uk

IAIN CLUNIE iain clunie

MEET THE TEAM Each month we work our way through the IONA team finding out the ins & outs of what’s led them to where they are today

INTERESTING FACT ABOUT YOURSELF? I was the youngest ever member of Killin Mountain Rescue team having joined the minute I was old enough at 18 years old, I then attended over 40 call outs helping various people and groups including several of my colleagues in Glen Coe! WHAT DID YOU DO WHEN YOU LEFT SCHOOL? Started working for Rio Stakis at the Stakis Burnbrae Hotel in Bearsden when I was still at school. My first job was washing dishes but without a machine – just big sinks full of really hot water. My back has never been the same since. But they did let me be a waitress and I didn’t miss the sinks. When I left school I did a degree in Hotel and Catering Management at Surrey University. BEST & WORST JOBS? The best is obviously the one I’m doing right now… and running my bar and restaurant business for four years. Worst was clearing out a bar we had bought, it had been closed for over a year and there was still food in the kitchen. FAVOURITE FOOD? Fresh seafood. DRINK OF CHOICE? Whisky. FAVOURITE FILM? Trainspotting. LAST TV SERIES YOU WATCHED? The Affair on Sky Atlantic 38 | AUTUMN 2015 INNSIGHT

DO YOU HAVE A FAVOURITE PUB/BAR? The memories, including meeting my wife, that the Clachan hold for me means it top the list. MOST EMBARRASSING MOMENT? Giving part of a best man’s speech in Dutch and afterwards being congratulated for my Gaelic. TOP OF YOUR BUCKET LIST? To visit to South America. WHEN YOU’RE NOT WORKING WHAT DO YOU GET UP TO? Taxi driving… we live in the country and I spend a large part of my “leisure” time ferrying my kids around to various clubs and friends. FAVOURITE HOLIDAY DESTINATION? Having spent my honeymoon in Zanzibar and Tanzania means they are number one, although spend a few weeks driving down Highway 1 in the US was pretty special as well. WHAT GETS YOU IN RAGE MODE? Bad manners, as the saying goes they cost nothing. WHAT COULD YOU NOT LIVE WITHOUT & WHY? My dog Tia, a beautiful Japanese Akita. Taking her for a walk is the best way to unwind that I know of. Oh and my malt whisky collection (107 bottles and counting).

WWW.IONAPUB.COM / FIND US ON FACEBOOK!

“Redtooth have done it again - more opportunities for more players to win locally and get to Las Vegas but for the same price for the ninth year in a row! Simply unbeatable value for any pub” Shaun Blackshaw Licensee The Firs Inn | Wolverhamption

WHAT HAPPENS

IN VEGAS ! B U P R U O Y N I STARTS

The UK Pub Poker Champi on! Gordon Cuthill from Fife .

NEW PRIZES WORTH OVER £265,000 FOR 2015/16 Redtooth Poker Gets Even Bigger & Better! WITH A PRIZE POOL OF £265,000 TO BE WON PLUS OUR LEGENDARY VEGAS 100 EXPERIENCE REDTOOTH POKER OFFERS MORE OPPORTUNITES AND PRIZES THAN ANYONE ELSE! IT’S THE ULTIMATE PUB POKER EXPERIENCE FOR YOUR CUSTOMERS AND STILL ONLY £20 + VAT PER WEEK FOR THE 9TH YEAR!

NATIONALS • Now Four Times Per Year! NEW (2 x North & 2 x South) • 20 Las Vegas Trips (worth £26,000) • Exclusive National Final Card Guard • Free Prize Draw for Licensee’s to join the Vegas Trip. • Guaranteed £6,000 Cash Prizes NEW

REGIONALS £88,400 in Trips, £34,000 in cash, Trophies worth £90,000 - A whopping total of £212,400 in prizes at Regional Finals! • 68 Finals Per Year NEW • 4 Qualifiers from Each League • £500 Cash at Every Regional Final & a Trip to Las Vegas worth over £1300 • Now 50% More Seats Available for the National Finals! NEW

Awarded ‘Best Poker League’ Two Years In A Row At The British Poker Awards - Redtooth Poker Offers Amazing Value!

Call 01246 813713 Today to Sign Up!

or visit us online at www.redtoothpoker.com

EQUIPMENT • 2 x 8 Seat Folding Pro Tables • 2 x Sets of 14g Clay Chips • DVD and Full Support Including Telephone Helpline in Evenings • Poker Stationery • Free Playing Cards for Life • Crystal Trophy for All League Winners

Our Partners:

PUBS FOR LEASE NO.1 GOLF PLACE No 1 Golf Place, St Andrews, KY16 9JA

WEE MILL 1 Baronald Street, Rutherglen, G73 1AF

• Excellent location • Large bar area with stage and separate lounge • Compact commerical kitchen • Potential to expand on current trade

• Large two bar traditional pub • Excellent main road location • Close to Southern General Hospital • Well established business • Would suit experienced local operator • Small well equiped kitchen No 1 Golf Place is practically on the doorstep of the famous St Andrews Old Course and moments away from the Award Winning “Blue Flag” West Sands Beach. This famous Location is just minutes away from the town centre and all that St Andrews has to offer. The pub offers a good sized bar area on the ground floor and a separate dining area on the first floor.

INTERESTED? PLEASE CALL

ELEANOR COLLIER 07971 449 374

COACH & HORSES 102 Dickson Drive, Irvine, KA12 9HD

• Large pub with bar & function suite • Sole trading position in large mixed housing estate • Good Kitchen Facilities • Excellent opportunity to build a business for the local community

THE VOLUNTEER

19 South Bridge Street, Airdrie, ML6 6JQ

• Situated in a busy town centre • Maintained to a high standard • Minimum operational costs • Popular with locals

INTERESTED? PLEASE CALL

DAVID GOODWIN 07989 190 020

Don’t fancy any of the ones listed above? CHECK OUR WEBSITE REGULARLY FOR UPDATES ON NEWLY AVAILABLE PUBS

70 HAMILTON HOUSE, GLASGOW, G12 8DN