DRAM
281 DRAM MAGAZINE JANUARY 2014 ISSN 1470-241X
DRINKS RETAILING AND MARKETING
xxxxx xxxxx xxxxx• David Wither negroni solero launches • Amarone, Aberdeen &2014 Colin Blair JANUARY DRAM 1
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281 259 DRINKS RETAILING AND MARKETING
WELCOME
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appy New Year, and what a year it is going to be. The Commonwealth Games, The Ryder Cup and a World Cup to boot... lots of opportunity for the licensed trade. I'm hoping 2014 will be memorable for all these reasons. This issue, which we sent to the printers at the end of last month, features Amarone in Aberdeen, a really stylish and contemporary bar and restaurant from entrepreneurs Mario Gizzi and Tony Conetta. We also have an interview with industry veterans David Wither and Colin Blair. They make a few really good points. See pages 14 and 15. Social Media is the current buzzword. Nicola Young takes us through the questions we should be asking our marketeers. And of course as this is our first issue of 2014 we have our very own DRAM Gongs. See who are the recipients this year. This feature is on pages 12 and 13. As usual this edition of the magazine comes with the Annual Buyer's Guide, I hope you find it useful. Susan Young Editor susan@mediaworldltd.com
CONTENTS
January
2014
FEATURES
12 14 17 21
the dram 2014 gongs Our annual New Year Honours.
trend setters
David Wither and Colin Blair give us their lowdown on their views on the trade and business.
the social network
Are you making Social Media Work for you? Nicola Young asks a few pertinent questions.
Amarone, Aberdeen
Amarone opened recently and Susan Young paid it a visit just before Xmas.
REGULARS
04 09 24
NEWS
All the news on pubs, bars, restaurants and hotels.
BRAND NEWS
All the latest brand news.
Sue Says
Straight talking from our very own Editor.
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COVER STORY
Campari launches world's first Negroni Solera in UK at The Bon Vivant
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ampari launched the world's first bespoke Campari Solera system in The Bon Vivant bar and restaurant in Edinburgh recently. The system consists of a series of oak barrels engraved with the distinguished Campari design, all linked by pipes. It will allow bar staff at The Bon Vivant to create a continuous method to oakage and mix the classic Negroni. Vermouth, Gin and Campari are all held in the top oak barrels before filtering down to the brass tap which emits the pure oak-aged and naturally blended ready-to-serve Negroni. Hugo Mills, UK Country Manager for Gruppo Campari said, "This is a global first for Campari, and we're delighted that the UK's leading the way in presenting more creative ways to create and celebrate the Negroni." Solera is a process for aging liquids such as wine, beer, vinegar, and brandy, by fractional blending in such a way that the finished product is a mixture of ages, with the average age gradually increasing as the process continues over many years. A solera is literally the set of barrels or other containers used in the process. Products which are often solera aged include Sherry, Madeira, Port wine, Marsala, Mavrodafni, Muscat, and Muscadelle wines; Balsamic, Commandaria, and Sherry vinegars; Spanish brandy; beer; and rums. Pictured on the front cover are Hugo Mills, UK Country Manager and Loris Contro, Italian Spirits Specialist for Gruppo Campari.
Wetherpoons buys The Picture House The Picture House in Edinburgh's Lothian Road has been sold to JD Wetherspoons much to the dismay of the current management who have now started a petition to keep the pub as a live music venue. The Picture House has now been closed and Wetherspoons have said that the Lothian Road venue will be turned into a 'superpub' and that there are no plans to put on live music. The Picture House was one of the biggest venues in Edinburgh and over the years bands such as Pink Floyd, Queen, New Order, The Smiths and AC/DC have all played there. A spokesman for Wetherspoons said, “We do not have live music in any of our pubs, so it is extremely unlikely that live music will continue once it reopens. "However, we are always prepared 4 DRAM JANUARY 2014
to listen to the arguments and to discuss it further." Meanwhile Wetherspoons pub, The David Macbeth Moir in Musselburgh (below) has the best pub loos in Scotland and that's official! The pub in Bridge Street was named as winner for the pub sector (Scotland) in the Loo of the Year Awards 2013.
New craft beer
hostelry for Partick Colin Beattie (pictured) completed the purchase of The Partick Tavern in Partick towards the end of the year from the Orchid Pub Company. The pub, which is already undergoing a refurbishment, will be known as the Partick Brewing Company. Says Colin, “I don't want to compete with any of my other establishments which are whisky orientated. Here we will offer a good craft beer selection and it will be more of a gastro pub. The most important feature is of course our clientele. I am hoping to extend Byres Road to The Lismore now that there is not a pool palace in the middle. All the pool tables have been removed. There's also 1,100 students moving into this area later on in the year, so we are well placed to serve the local market too.” When the refurbishment is completed the The Partick Brewing Company, which has a capacity of 400, will have a central bar with the right hand side of the pub being the hub for live music. Says Colin, “It will be more of the traditional variety.”
NEWS
www.dramscotland.co.uk
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ignature Pubs have just revamped The Basement Bar in Broughton Street, Edinburgh. The company, which bought the pub earlier in the year, have given the longstanding Edinburgh institution a new lease of life without taking away its individuality. Over the past few years it had become quite run down, but the bar now has even more ecletic (was that possible) features including a giant mural on the ceiling. There's everything there from flower pots on the walls to a big cage filled with bottles, chintzy upholstery, exposed stone walls and some very ecletic artwork. It's definitely a step-change for Signature who usually veer towards the style-look rather than bohemian.
Jim McLaughlin and wife Suzanne are to open a venue in Edinburgh in the new year. The two, who own Vespbar in Glasgow have taken on the lease on a small boutique hotel on Picardy Place. Occupying a four storey townhouse, the building also has a bar on the ground floor and a private dinning room and full catering kitchen in the basement. The first floor hosts a restaurant for 40 covers while it also has four en-suite bedrooms. Jim told DRAM, “We are looking forward to opening next year. We think there is lots of potential with it.”
Buzzworks re-launch Elliots and Lido
Lido, Troon
Elliots, Prestwick
Buzzworks relaunched Elliots in Prestwick at the end of November and this was closely followed by the re-opening of Lido in Troon. Elliots has received a glamorous make-over which sees the once cosy bar transformed. Where it was once quite dark, it is now light and bright, with lots of clever lighting which creates the ambience. Says owner Colin Blair “We wanted to create a place that would appeal all the way through the day and into the night. People were not utilising the bar to eat because they thought it was too dark and already we are seeing an increase in food sales.” Now the bar boasts booths with table, complete with sunken ice-buckets, clever lighting, and a dedicated area for dancing. It is one of the few late night bars which actually offers nightclub facilities. It is open until 1.30am at the weekend. Meanwhile the team also re-opened Lido in Troon, which has been closed for just over a year following a fire at the premises. The new extended and totally rebuilt Lido now boasts a private dining room, and the seating configuration has been changed to allow more covers. The bar remains in a similar location while the open kitchen is also situated at the back of the bar and restaurant and boasts a new Churrasco Grill. It too looks completely different, but it is a more subtle change than Elliots. More about the two new venues in the next issue.
n.b. bar & restaurant
New look for Basement Bar
New Venture for Vespbar team
Mark Greenaway has opened Bistro Moderne in North West Circus Place in Edinburgh on the site of the former Cafe Fish. This is his second solo venture this year, with his first Restaurant Mark Greenway, located on North Castle Street. He has given the new bistro a fresh look but whilst it still boasts wood panelling and high ceilings, it now also boasts a cocktail bar and there is a good selection of cocktails to compliment the menu. The menu comes wrapped in a piece of card on which Greenaway states that “a bistro is a small restaurant serving moderately priced simple meals in a modest setting”. Graham Howie of Howie’s Restaurant in Dunkeld has just taken on the lease of the former Ring O’Bells Bar & Restaurant, St Johns Place, Perth. Barry McNeil from Christie & Co’s Edinburgh office, who handled the sale on behalf of the lessee Gordon Fraser comments, "Given the excellent trading location within Perth, as well as Graham’s expertise and the well known name of Howies Bistro, I am sure this will be a popular addition to the Perth dining market.” Two new hotels are set to open in Aberdeen in 2016. The news was announced by Dominvs Hospitality who revealed they are planning to invest £30m in the city. The hotels will be located next to each other beside Aberdeen Airport. One will be a three-star and the other a fourstar. All together it will mean a further 251 rooms for the city. They already have the Aston Hotel in Dumfries, and have plans to open a hotel in Edinburgh.
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NEWS
ALL THE L ATEST NEWS
Rémy Cointreau to move away from First Drinks
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émy Cointreau has set up its own distribution company and will move its brands out of First Drinks from 31 March 2014. The French company originally set up its own distribution company last year when it bought Bruichladdich and this move is seen by industry experts as the natural progression. Its brands include Remy Martin, Mount Gay Rum, Cointreau, Passoa and The Botanist as well as Bruichladdich and Metaxa. Spyros Ghikas, managing director of Rémy Cointreau Europe, Africa and Middle East
region said, “We would like to thank First Drinks for its efforts in building the Rémy Cointreau portfolio over the last five years and we wish them well for the future.” First Drinks’ managing director Chris Mason commented, “First Drinks has enjoyed a long and successful relationship with Rémy Cointreau and we wish them success for their new venture in the UK.” Over the next few months the two companies “will work closely over the coming months to ensure a smooth transition and support customers within the UK.”
Aberdeen leads Scottish hotel performance in September Revenue in Aberdeen’s hotels rose 40.8% during September last year to have the highest figure outside London according to a recent report by accountants and business advisers, BDO LLP. The firm’s monthly hotel survey found that Scottish rooms yield (the industry term for revenue) rose by 13.5% in September compared to an increase of 5.1% in regional UK; 3.7% in England; and 1.6% in Wales. Occupancy rose 3.3% in Scotland; 3.6% in regional UK; 3.8% in England and 3.6% in Wales. Revenue rose in Aberdeen by 40.8% to £92.65; 8.2% to £81.55 in Edinburgh; 7.5% in both Glasgow and Inverness to £60.54 and £57.07 respectively. Occupancy rose 5.8% in Inverness; was up 5.8% in Edinburgh and up 0.2% and 0.1% in Glasgow and Aberdeen respectively. Alastair Rae, BDO partner, said, “The improvement in revenue figures for Aberdeen was quite remarkable and due to a 25% increase in visitors to the bi-annual SPE EU Offshore Fair - attended by over 63,000 people over four days. This highlighted just how significant oil and gas is for the continued prosperity of the hospitality sector in the city.” “Aberdeen aside, Scotland had a very successful September with healthy, and similar, revenue improvements across the other three cities. Edinburgh and Inverness both managed good revenue increases at the same time as occupancy rose which is indicative of a strengthening market.”
CARLSBERG UK REVEAL NEW CEO
James Lousada has taken over as Carlsberg UK's Managing Director. He replaces Benet Slay who is leaving the company at the end of January. James, joined Carlsberg UK in January 2013 as sales director. He has previously worked for Anheuser-Busch, Fosters Group, Constellation and most recently prior to Carlsberg UK, was General Manager, Accolade Wines Europe. James Lousada said, “I am naturally delighted to be appointed as CEO Carlsberg UK. Benet has left the UK business in a strong position for us to move forward in 2014. We have a new vision and ambition, a strong leadership team, and exciting customerfocussed plans.”
Hilton's owners buy Menzies Hotels Two Scottish hotels have been sold after their parent company, Menzies Hotels Group, was bought out of administration. Property and investment group Topland, one of the UK’s largest privately owned international investment groups, which also owns the fivestar Hilton Glasgow hotel, has bought the 212-roomed Menzies Aberdeen Airport Dyce as well as the 129-roomed Menzies Glasgow Hotel.
Whitbread reports rise in third-quarter sales Sales at Whitbread's Premier Inn hotels business have increased by 5.4% over the year according to figures released towards the end of the year which covered the 13 weeks to 28 November. The firm said like-for-like sales at its Costa chain of coffee shops also grew 4.3%. Chief executive Andy Harrison said, “challenging” conditions remain in the restaurants market, but the group’s stable of eateries, including Beefeater and Brewers Fayre, eked out like-for-like sales growth of 1.8%.”
New distillery for Islay Islay could get a new distillery, its ninth, if Celtic Whisky Company owner, Jean Donnay, who runs Glann ar Mor Distillery in Brittany, gets planning permission to demolish existing outbuildings at Gartbreak Farm, near Bowmore. They plan to put a distillery on the site which will be called Gartbreck. It will be Islay's smallest distillery, and will open in Spring 2015 on the shores of Loch Indaal. The plan is to produce 55,000 litres-a-year of peaty malt. JANUARY 2014 DRAM 7
PERFECT SERVE GINGLO In an OLD-FASHIONED TUMBLER With CUBED ICE Add a MEASURE OF GIN Top up with CUCUMBER & APPLE GLOWORM Garnish with CUCUMBER Serve CHILLED
The only stimulating drink that’s specifically blended to be mixed with spirits. Available in four delicious flavours, it’s more than a mixer, it’s Gloworm. VODKAGLO | RUMGLO | GINGLO | BOURBONGLO #RETHINKYOURDRINK | 0113 345 5155 | SALES@GLOWORMDRINKS.COM | GLOWORMDRINKS.COM 8 DRAM JANUARY 2014
BRAND NEWS
ALL THE L ATEST BRAND NEWS
Bourbon Bulleit Bourbon and Bulleit Rye to launch in the UK
Diageo has launched Bulleit Bourbon at 45% ABV and the new Bulleit Rye whiskey into the UK, following increased consumer demand for premium US whisky. Previously available in the UK market at 40% ABV, Bulleit Bourbon is now consistent with the brand’s original US proof. The move has been welcomed by bartenders who enjoy the brand’s especially high rye content which imparts a bold, spicy character with a distinctively smooth, clean finish, perfect for creating cocktails. In addition to this, Bulleit Rye is being introduced into the UK for the first time. The ultimate expression of a rye whiskey, the recipe includes 95% rye versus the industry standard of 51%. This creates a dry and spicy finish, perfect for classic cocktails including the Manhattan, Old Fashioned and the original rye cocktail, the Sazerac. Bulleit Rye is also bottled at 45% ABV. Nick Temperley, Head of Diageo Reserve Brands, GB said he was excited to be launching the two whiskies into the UK at a time when American whisky is thriving.
Energy Drinks Gloworm is the first premium mixer of its kind – specifically blended to be mixed with select spirits, and infused with a tasteful helping of stimulation. It has been designed exclusively for the on-trade to help make the most of high margin spirit sales. Its sugar-free, taurine-free and has over 30% less caffeine per 100ml compared to the market leader. It is available in four flavours; Raspberry & Orris for vodka, Cucumber & Apple for gin, Pear, Spice & Lime for rum and Ginger & Lemongrass for bourbon. The 150ml ‘perfect serve’ can, minimises waste and maximises space behind the bar.
Whisky
Fred Laing (2nd left) is seen handing the first bottle to Bob Kemp of the RAF Benevolent Fund.
Douglas Laing & Co launch Special Clan Denny Single Cask Malt under spitfire Douglas Laing and Co have announced the release of their annual charity bottling – a Braeval 12 Years Old Single Sherry Cask with all profits going to the Royal Air Force Benevolent Fund, the RAF’s leading welfare charity. Douglas Laing’s Founder, Fred Douglas Laing, flew with RAF Coastal Command throughout World War II making this years charitable bottling particularly poignant and fitting for the family owned whisky firm. Only 762 bottles have been released with the label depicting the striking hand-drawn Spitfire LO-Q courtesy of Scottish artist Professor Dugald Cameron, formerly Head of Glasgow School of Art. This very Spitfire featured was flown by Sandy Johnstone of 602
(City of Glasgow) Squadron during the Battle of Britain. Says Douglas Laing & Co’s Managing Director Fred Laing, “The association between Sergeant Fred Douglas Laing and the RAF Benevolent Fund was irresistible for me as I recollect how proud he was of his war service in the RAF – though a Spitfire ace he was not! I hope this iconic Spitfire drawing on the label, allied to a great Scotch Malt dram and the wonderful cause of the RAF Benevolent Fund will make this bottling a real ace!” Douglas Laing’s Clan Denny Braeval 12 Years Old Single Cask bottling Aged for 12 years, is bottled at 46.8% alcohol strength and with no chill-filtration, the result is a very special Single Sherry Cask bottling.
GlenDronach releases latest batch of its single cask bottlings Award-Winning GlenDronnach has released Batch 9 of its single cask bottlings, selected as always by Master Blender Billy Walker. The magnificent nine, ranging from 18 to 41 years old, share GlenDronach's typically richlysherried signature taste complemented by notes of almonds, cherries, raisins, prunes and lime, even cracked black pepper, cocoa beans and red chilli sauce! Six were matured in Pedro Ximenez sherry puncheons while the other three come from Oloroso sherry butts. The result is a swirling and mesmerising range of expressions – from delicate sweetness to puckering malt monsters.
GLENGLASSAUGH LAUNCHES NEW 40 YEAR-OLD SINGLE MALT On December 3, Glenlassaugh proudly launched its sumptuous 40 year-old single malt whisky. With sherry notes complementing the fruit medley and array of spices, it’s typical, classic, gorgeous Glenglassaugh, a 40 year-old marriage of malt and oak and an outstanding representation of this rare and enduring Highland-style dram. "It has an initial run of around 800 bottles but it will be an ongoing product in our range", says Managing Director and Master Blender Billy Walker. His personal tasting notes show that this is a truly magnificent malt where flavours and styles interlink beautifully to deliver seductive silky sweetness. At 42.5% vol, cask strength, non-chill filtered and at natural colour, this unique expression is full of character and complexity. Founded in 1875 by local entrepreneur James Moir,
Glenglassaugh has stocks dating back to 1963 and was taken over by BenRiach earlier in 2013. In August, the owners released their first Glenglassaugh bottling - a superb 30 year-old single malt - and the new 40 yearold continues the Portsoy distillery’s ability to subtly merge tropical fruits with sherry and gentle oak spice. Billy Walker said, “We’ve inherited some astonishingly fine whisky at Glenglassaugh and we’re delighted to launch our second expression almost nine months after taking over the distillery. There is very strong demand for Glenglassaugh around the world.” JANUARY 2014 DRAM 9
BRAND NEWS
ALL THE L ATEST BRAND NEWS
Beer Cult Bavarian Craft Beer crosses the border Brewers & Union’s cult gastro craft beers are now available north of the border through a recent distribution deal with niche wholesaler Delivered Drinks run by Allan Cunningham. Six strikingly designed artisan unfiltered beers are partnered with Der Graf von Bavaria, a grand and suitably named non-alcoholic isotonic Weiss beer. Brewers & Union work hand-inhand with different brewmasters from small regional Bavarian and Belgian family-run breweries to create craft lagers and ales that they are not only proud to produce for their customers, but love to drink themselves to celebrate the craft of beer. Says Allan, “Brewers & Union, believe in the quality of small batches and not the quantities of mega-production. They obsess about aroma and taste, not economies of scale. Their beers are unfiltered and unpasteurised, which allows for a fuller, richer taste. Brewers & Union don’t believe that they can single-handedly change the world of beer as it exists, but with a little raw passion, blind optimism and reckless resolve, they can perhaps make a difference.”
Brakspear completes the Triple Brakspear Triple, the award-winning ale from Brakspear Brewing Company, joins Brakspear Bitter and Oxford Gold in a 500ml bottle whilst also sporting a premium new look. Alison Butler, Assistant Brand Manager of Brakspear Beers, said,“The move back to a 500ml bottle was undertaken following feedback from those who love it the most; Brakspear Triple drinkers. With this is mind we were more than happy to return to the large format and took this opportunity to update the design. We are delighted with the new appearance which we hope will further enhance the appeal of our already hugely successful beers.” 10 DRAM JANUARY 2014
Lager
Designer Club bottle from Heineken
Heineken UK has launched its design-led premium aluminium Club bottle. Created in collaboration with leading US artist Matt W. Moore, the Heineken Club bottle was ceremoniously unveiled at this year’s Milan Design Week. The striking design features a world-first in design featuring bold, origami-like graphics in brilliant green and blue UV colours that glow in the dark and ‘light up the night’ when exposed to black light. Andrew Turner, Category & Trade Marketing Director at Heineken said, “The launch of the Club bottle is another step along the way to making Heineken the UK’s No.1 premium lager. The bottle will be rolled out in top bars and clubs in the UK, providing Heineken ‘Men Of The World’ with an exclusive, superior on-trade drinking experience.”
Cider
ADDLESTONES REFRESHED Addletone's cloudy cider has revealed a new refreshed look. The Shepton Mallet Cider Mill has announced a refresh and re-launch of the brand which carries across all product, glassware, dispense and point of sale. The new Addlestone design maintains the iconic logo consumers recognise, but also aims to appeal to new more experimental drinkers looking to discover craft brands. The brand, which has led the way for the specialist category over the last twenty years, as interest in specialist craft cider has grown, now has the highest rate of sale of all on-trade specialty ciders, out performing the market leader by 53% (Source: CGA November 2013).
David Caffrey, Marketing Manager for Addlestones commented, “Addlestones is a particularly exciting brand within The Shepton Mallet Cider Mill portfolio, given the rapid growth in specialty craft cider, which has doubled in volume over the last five years and is estimated to grow 25% year on year (Source: CGA & ACN – November 2013). He continues, “Our plans for 2014 will include up weighted investment in trade and consumer activation to build on the launch to help to drive the specialist cider category”. The new bottle packaging, draught dispense, glassware, and a premium point of sale collection is now available to on-trade stockists.
Water Strathmore, the number one water brand in the on-trade and the Official Water of the Commonwealth Games, has launched a range of special packs to celebrate the brand’s association with Glasgow 2014. Adrian Troy, Head of Marketing at AG Barr says, “Strathmore has been the number one water brand in the on-trade since 2006 and is three times the size of its nearest competitor. We’ll be boosting this even further in 2014 by taking Strathmore’s profile to a new level.” All packs in the range will feature the Glasgow 2014 logo and the back of pack will also feature details of the DO MORE with STRATHMORE campaign which will be launched in the run up to the Games, and will focus on inspiring people to get involved in physical activity.
Every year we take a look at the exploits of people and the companies in the trade to award our very own New Year Gongs. Read on to see who made our role of honour this year.
Worst kept secret gong It has got be Inverarity-Morton Forth Wines. It might have been forth time lucky for Inverarity-Morton, but it was certainly around four months in the pipeline, if not longer. This year we will know more about the set up and the name...
buying
NEW YEAR GONGS
Surprise of the year gong That goes to C&C/Tennent's who took a 50% equity stake in Wallaces. When you look at the stake that both already had in each other – Wallaces was Tennent's biggest distributior and Tennent's its biggest customers – then it totally makes sense. This year sees Wallaces change its name possibly to Wallaces TCB.
Tears of the year Gong If you were at the DRAM Awards you will have seen Colin Barr pick up a special award for his 'Contribution to the Scottish Licensed Trade'. He received a standing ovation, after David Wither and Billy Lowe, explained why he was the best candidate. This caused the ever effersvesent Mr Barr to get quite emotional, especially since daughter Skye and son Josh, appeared on stage with him, which in turn made half the folk in the room emotional. You can see the video on line at barandpub.tv
Two in Two Weeks Gong This goes to Buzzworks. They re-opened Elliots in Prestwick after a substantial refurbishment, and then two weeks later re-opened Lido in Troon both in time for Christmas. I can't believe noone had a heart attack, not just Colin, Kenny, Alison and Fraser but their contractors too. Trying to get one job across the line, as you all know, is no easy task, but to do two in two weeks... and to the finish they require, is nothing short of amazing (or madness). I've seen both places for myself and they both look great... I hope they manage to get some time off this side of the the year to recover!
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Non event of the Year Gong Minimum pricing... the Scottish Government are all talk, no action. They brought the smoking ban in a lot quicker, and without as much consultation. I wonder whether it could be anything to do with a referendum coming up? From an on-trade point of a view it would be a positive move.
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Serial Award enterer of the Year Gong Cheers Cafe Bar in Fraserburgh has got award entering down to a fine art. It goes to show if you put the effort in to entering you do get results. Obviously the quality of the entry counts but equally anyone that makes the trip to Fraserburgh will see for themselves how hard Dennis Forsyth and his team work. The awards they have won this year are too many to mention. Well done.
Vocalist of the year gong Still on the theme of awards... anyone in the bar at the Grand Central after this year's DRAM Awards will have heard David Johnstone of Montpeliers and The Paper Mill doing a mean impression of Frank Sinatra. Does this man's talents know no bounds? Roll on this year's awards...
Quirky, but not nice Gong of the year The trend which sees bars serve up drinks in all manner of glass/crockery. I'm sorry, if I wanted to have my vodka in a china mug, I'd have that at home! It totally misses the ethos of a perfect serve, and it doesn't look appealing. A glass of wine in a teacup is not attractive. It started out with cocktails in teapots, which was quirky but fun, but this is a step too far. Invest in some Victoriana glass ware if you want the quirky feel, but bin the teacups and mugs.
Quickest refurbishment Gong
Indigo Yard, Edinburgh, by a country mile. It took only five days (and nights) to turn this refurbishment around and this included extending a mezzanine. It's been so successful that sales have increased 30-35%. The new look is all about craft – from the wood panelling to the beer.
One to watch Gong of the year James Rusk of The Butchershop is one to watch. He has developed the Butchershop into a very credible steak restaurant and is now set to put a large restaurant and bar into the Merchant City. It should open late Spring/early summer. Add to that, his incredible energy and good humour, make him very definitely one to watch.
Best trade sporting event Gong Johnnie Walker did the Johnnie Walker Tournament at Gleneagles, which took place in August, so well. From the hospitality to the branding, trade guests, journalists and such like are really looked after. It bodes well for the Ryder Cup which will be a most significant golfing fixture in the UK this year. It takes place from the 26th to the 28th of September and it is estimated that it will bring £100m to the Scottish economy.
Popular actor for drinks ad gong Still on the subject of Johnnie Walker, the new ad that the brand launched late last year, its first in the UK market for 50 years, features the same actor, Francis Magee, as the Magners ad that appeared last summer. He also played a similar sort of role. So the Johnnie Walker looks like a 'me too', when it fact it was made first, but for the Australian market. Next time Mr ad agency get an exclusivity clause! But for Francis Magee – he certainly was the face of drinks ads in 2013.
AMSTERDAM A GO GO GONG One of the most enjoyable few days this year was spent in Amsterdam. Apart from the fact that we picked up a lot of good information particularly at Horeca City, John Gemmell managed to impress us with the sheer amount of Heineken branding around the town itself. The was due to our extensive bar hopping experience as we looked for cover, under Heineken umbrella's of course, from a massive downpour. The deluge also caused us to fly through the red light district with our heads down, as we were getting soaked. We were a bit diappointed though, we thought we were going to a live sex show, as the sign outside suggested but, in fact, it was just a rather discreet entrance to a fine dining restaurant. Honestly!
funniest interviewee of the year GONG This has to go to Peter Sim, GM at Fonab Castle. Even though we just visited to do a design piece he kept us very amused with his antics, and his wee dog Molly. I'm sure life is never dull when he is around.
BEST DRESSED AND UNDRESSED of the year GONG Steven McLeod of Aurora Hotels is a character and the suit he wore to the HIT dinner - his tweed extravaganza must have cost an arm and a leg and his collection of tartan trews I don't think can be matched. I have never seen him looking less than dapper. Whether he is on a bike ride or wearing a customised mankini adorned with vine leaves... don't ask, he really does push the boat out. JANUARY 2014 DRAM 13
LICENSEE INTERVIEW David Wither has spent 35 years in the trade and has helped build one of Scotland's most successful licensed trade businesses, while Colin Blair has built, along with brother Kenny and sister Alison, Buzzworks into another incredibly successful business. Susan Young caught up with them recently.
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first met David Wither more years ago than I care to remember (time has flown). In the intervening years he and fellow directors, wife Ruth, and Wendy and Rob Elliot, have built Montpeliers into one of Scotland's most successful licensed trade businesses. Its latest set of accounts show profits of £1.3m on sales of £11.4m, which is even more impressive bearing in mind the state of the economy. Over the years I have interviewed him a number of times, but this month's interview was slightly unplanned. We had arranged to meet with the Hospitality Industry Trust (HIT) and Colin Blair of Buzzworks to discuss how the licensed trade could be more involved with HIT with a view to gaining scholarships for people in the bar and restaurant industry. Both David and Colin have shown over the years their commitment to developing their staff, in fact Colin revealed that when they came to recruit for their latest openings, the revamped Elliots in Prestwick and Lido in Troon, they had their highest ever rate of applicants. Said Colin, “People come to us because they know we take pride in developing our employees. We even have a department that deals specifically with this. In a smaller, slimmed down operation it is difficult for operators to develop staff, with them it is training on the job. But we have got a reputation for being good at training, and the number of applicants we have had shows that they are keen to work for a company that prides itself on developing its employees.” It's a passion of David's too. In fact Montpelier's ancilliary company Flow, is now considered to be one of the foremost internet training businesses, not just in Scotland, but the UK. Giraffe and Brasserie Blanc, have adopted the scheme as have Greene King and many more, too many to mention. When I listen to David and Colin talking about the trade, it reminds how much it has changed over the years. How professional and marketing-led it is now. These guys are businessmen first and foremost, and what they don't know about the licensed trade in Scotland, is not worth knowing. However, they both agree that when it comes to describing the business that we are now in, the word 'licensed trade' is old-fashioned. Nor do they feel connected to the word 'hospitality' which they feel refers primarily to the hotel industry. It's a view that I share. The 'hospitality' industries and 'licensed' trade industry in Scotland seem quite removed from each other, despite the fact that the word 'hospitality' obviously encompasses bars and restaurants and the word 'licensed' refers to all premises with an alcohol licence which covers every hotel. It is something which HIT, is keen to address. So much so, that it has been having meetings with other trade organisations. However, when asked about the impact of
DAVID WITHER
TREND SETTERS
trade organisations on their businesses and whether they were members, both Colin and David agreed that what the trade needs now is a more modern and inventive trade organisation than currently exists. Said Colin, “There are a lot of serious issues out there but I fight my own battles. There is “no body” that really helps. That may be okay for companies such as Montpeliers and ourselves, but the smaller guy may have no voice and they need a good trade body. Says David, “I totally agree. I think we have become our own trade body.” I think it speaks volumes that two of the most successful operators in the country are not part of any trade organisation. It certainly begs the question, what type of trade organisation is needed to drive the trade forward in Scotland? And how do we go about getting one? But that is an article for another day. Colin says, “Ten years ago I was a publican that sold food, now I am a restaurateur that sells drink. We sell 10,000 meals a week at Buzzworks. We are definitely in the casual dining market and it is huge. But it's hard to make money out of just food. We stop Colin Blair serving food about 10pm and then a new crowd kicks in. In this day and age overheads are so high that you need to get a good income out of all your cost centres, but a lot of folk don't think that way.” Due to the nature of Buzzworks and Montpeliers business, which are both multifaceted, David believes that the standards that they offer are in fact higher than many hotel operators. He says, “I think we, as operators, are just as good, and in many cases better, than many hotel operators out there.” He continues, “Karen Forrester of TGI said in an article recently that 'the base starting point is being “great” with. “Good” no longer sufficent to be successful'.
we take pride in developing our employees. we even have a department that deals specifically with this.
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the offer should be geared accordingly. A good breakfast offering should go into lunch, followed by afternoon tea, dinner then a late bar. The whole package has got to come together. “The biggest challenge that we have to meet is the constant increasing demand for a quality product from the market place. People are travelling more and they have the knowledge, and they have higher and higher expectations, and we have to be delivering it.” However, he believes that there are “definitely too many licences.” He also is not impressed by the number of pop-ups that are granted. He says, “Licensing boards have to get some control over temporary licences. In Edinburgh the months of August and December are very important to our businesses. The money we make allows us to invest in our businesses going forward. If we Colin Blair loose these peak months we don't have the profit to reinvest, and that would not bode well for the future. It would be damaging to the Edinburgh economy over the long-term. There are operators coming into the city with temporary licences that are not putting anything back...we do. Not enough folk are listening, and we really need to raise the ante with councillors. They seem to think that bar and restaurants are money machines, and that we are just whinging. They don't appreciate how tough it is to make money and be profitable. They need to be listening to the quality operators. I have no problem at all with competition, but it has to be on a level playing field. Temporary licence holders can't just skim off the cream and run.” I totally believe this, it is not a cliché anymore. We have to be finding a point of Nevertheless he is delighted that the Edinburgh Licensing board have granted 12 difference, and we have to offer quality because that is what the customer wants.” month outdoor licences running from April to the end of March for George Street. They are also ahead of the game when it comes to forecasting trends, which is no doubt why the two operators consistently upgrade and refurbish their premises. Buzzworks have just totally transformed Elliots in Prestwick, and re-opened (after a fire) Lido in Troon, and next year there are further plans to improve their estate. While Montpeliers have just completed the refurbishment of Opal Lounge and Lulu, last year they also did Tigerlily, and six months ago Indigo Yard got a makeover. David says, “In fact, Indigo Yard has been the best refurbishment ever, and the one that we spent the least money on. That to me is good design. In this day and age it is easy to throw money at something and get great design. We spent £150K and the refurbishment took five days, as a result we have increased our sales 30 – 35%.” He continues, “Five years ago I would have spent £350K, been closed for four or five David Wither weeks, and would not have forcast an increase in sales. Indigo Yard was bordering on being a wee bit out of touch. Over the years we had done wee £15K makeovers – and the danger there is that the business looses clarity and direction. We've always tried “We do need an agreed consistent quality to everyone's external areas, now that to be proactive and move before sales start to fall. It's a gut feeling you have, and I they will there for the duration, so that we can keep the quality of the street. This suppose it comes with understanding the market place.” needs to be agreed with planners.” The two definitely work at understanding the market place, with both having marketing Both Buzzworks and Montpeliers have strong management teams, and although departments which look to spot trends and make the most of social marketing. David both Colin and David are very hands on, David tells me he is 'now less intense' than comments “We constantly check what we are doing on social media, and we look at he was. He says, “With age I suppose you become more intelligent about the way you the number of visitor likes, and regularly check the language. We do look for a return go about the business and find other solutions. I can now look at the bigger picture on it, and it is a stong marketing opportunity. We use the database for loyalty cards and have more of a perspective.” and we can measure outcome.” When you hear David and Colin interact, there are so many things they have to Buzzworks does the same. Says Colin, “That's why we employ a marketing team. say which obviously resonate with each other. They are both driven, they are both Their job is definitely to spot trends.” businessmen, they share the same work ethic, have similar views on licensing and It's no surprise that Buzzworks and Montpeliers are so successful. They work at it, the future of the trade, and they also run similar operations, so it is hardly surprising and don't leave any business opportunity unturned. Both operate businesses which that they are close to getting a new trade buying group off the ground, which also appeal to all age groups. includes Saltire Taverns. Did I mention they also enjoy a game or two of golf! David comments, “Bars need the ability to trade seven days and seven nights, and
SETTERS
Indigo Yard has been the best refurbishment ever, and the one that we spent the least money on. That to me is good design.
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drambook
The social network Social media – everyone's using it. Aren't they? The licensed trade has some distance to travel in terms of making the most of what's out there. I asked Nicola Young, an expert on digital and traditional media to give her opinion on what the licensed trade should be considering in 2014. See what she has to say. And KPMG also has some advice for the trade.
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have been asked by the Dram to write a few words on what licensees should be thinking about in terms of their social strategy in the coming year. What follows, is a personal view but is based on many years in both the digital and traditional media sector. The headline is, that this is probably the most exciting time for media and for marketing that you or I will see in our lifetimes. I believe that every business will become ‘media’ in its own right and that the trade is perfectly positioned for much of the exciting developments over the coming year and years. The starting point for all of this opportunity is social and, of course, strategy. Bear in mind that social does not simply mean a facebook or twitter account. It includes video, your website, linkedIn and anything that can be shared. It is impossible to know what anyone should be doing individually because it is under-pinned by the strategy or the desired goals of each business. Therefore the comments below tend towards posing questions for thought rather than specific direction. I have often wondered about the purpose of social activity for bars and pubs. Does it mean that customers are more engaged with your premise or premises and your brand which translates to more frequent visits? Do the comments and posts you make lead to your ‘friends’ sharing your posts with their friends which leads to new customers ‘discovering’ you (and can find you – it is surprising how often a location is not featured) and therefore visit for the first time? Is it therefore frequency of visit versus new customer? Or both? What do you communicate to each type of ‘target-customer’ because it can’t be the same message (or it shouldn’t be). Is the purpose to up-sell something else to existing customers and to promote events that you know they will be interested in (and therefore share with their friends to encourage them to come along to?). Is it to tell your customers about the
Tips
brands you carry so that you can keep your suppliers happy and demonstrate wider marketing ‘reach’? In each case what would you be posting based on it’s purpose. It would probably be different. Then again you may decide that your events and offerings (functions) appeal to both existing and new customers and therefore the message is the same. But do you know this? Have you tested this? If I am a regular do I get a discount? If I am a regular and I ‘introduce a friend’ do I get a reward? This is all familiar marketing but social can be much more powerful today than traditional means. (The latter touches on gamification – there is a name for everything these days). Or is the purpose to provide a ‘social hub’ where you post things and keep in touch but don’t really expect any other commercial benefit other than ‘brand loyalty’ – if this is the case would these people stop coming to you without the ‘social hub’ that you provide on facebook? And what are your staff saying about you on their facebook pages – do you have a social policy for your staff? They will be posting things. If you saw these comments would you be happy that they would be the sort of thing you would say? What do you say on your personal facebook page – would you be happy with it on your business page? And if you do all of the above how does your website differentiate itself from the goals you have for your social ‘pages’? Or does it need to? Or do you need a website at all? I still think you do – as each has a specific purpose. To answer many of the above it needs to be assumed that you look at the analytics once in while – and that you do this for your social activity as well as your other digital offerings. It is all about Big Data today and if you think it doesn’t impact you – it does and it will. Right across the board. But in terms of basic statistics, if you don’t look at them, you should. You should be
Use video – it accounts for up to 50% of purchase decisions – if you can’t use video then use photographs. Make the content provoke an emotion – preferably laughter and a smile (rather than tears and depression) – it needs to have a purpose. Make your posts contain valuable information that can be actioned, if possible. Remember everything you communicate, every word, is your marketing strategy – it is not just a conversation. 16 DRAM JANUARY 2014
drambook
words: Nicola Young Timeline
About
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starting to understand what is working and then think about why. I say this with some painful experience. Quite a few years ago a company I was involved with invested heavily in a Google Adwords campaign. Website traffic grew to such a level it was competing with some well-known competitors. The problem was it was simply ‘buying’ an audience – and it was the wrong audience. They were not ever going to be customers of that business and so the investment was worthless. The company folded. Everything comes down to why you are doing your activity. Digital is a fantastic opportunity to do some great things that will have a positive impact on your business but there needs to a clear strategy or even a simple goal of why – and you need to be able to measure it and it needs to involve all of your business. On the other hand – if you simply just enjoy communicating and having some fun and don’t mind the time or the cost of it – then don’t stop doing that. Just don’t forget that social
them, no matter what industry or sector they are operating in.” Hawkley believes that pub and restaurant operators need to adapt business models and he identifies five key areas businesses need to look at: social media and mobile apps, Big Data, mobile payments, wearable technologies and funding. Hawkley comments, “Many operators are embracing Facebook and Twitter and developing their own branded applications but I believe more can be done and those that develop innovative long term strategies in this area will gain significant competitive advantage. Operators who can generate and analyse their customer data most effectively will be able to generate long term relationships with their customers to drive repeat visits, increased spend and higher net promoter scores." “As consumers become increasingly comfortable with cashless payment such as Oyster, people will wish to pay via their mobile devices without having to use an app to do so. The major mobile phone companies have joined together to
is marketing and the more you know about what impact it is having, the more you can make it work for you in the future. Finally, and this is a topic in itself, think about gamification. For me, at least, this is the future and it can make all the difference to engagement and I think it sits perfectly within your market. Then again – it comes back to strategy. Everything starts there.
develop a universal mobile payment platform and the major banks will be launching their mobile payment platform, Zapp, in 2014. Operators who want to succeed need to be ready to accept mobile payments sooner rather than later. “Consumers are now wearing technology and using apps that measure everything that they do on a daily basis producing huge amounts of data. However this data is generally lifestyle and fitness related and could impact negatively on consumers’ food and drink consumption as they will measure every calorie consumed in real time. Have you thought how you will deal with customers wearing Google glasses in your outlets? Will other customers take kindly to being videoed without them knowing? “Crowd sourcing developed as a way of engaging customers and out of that concept crowd funding has developed. The crowdfunding market is forecast to grow to $5bn globally by the end of this year. Companies that are willing to seek alternative sources of funding may find crowdsourcing is a good alternative to traditional sources of debt.”
KPMP's Leisure Advisory Group are also urging pub and restaurant operators to embrace new technologies. Will Hawkley, Director in KPMG’s Leisure Advisory Group, comments, “Most of that change is being driven by technological advances. 70 years ago the average life span of a company in the S&P 500 index was 75 years, today that has fallen to 15 years and in 2025 the expected life span will be five years. The winning companies of today could be losers very quickly if they fail to keep pace with the changes around
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“They give my company unrivalled support at a very personal level, which is what good business is all about. All my needs are met in what can only be described as the best one-stop shop in the country.”
“They provide an invaluable service across all our restaurant concepts, where the drinks offering is specifically tailored to the style of cuisine and the clientele. They are attentive, dependable, professional and always available. They are a business we can wholly depend on to deliver.”
Colin Beattie | Owner, Òran Mór
Tony Conetta and Mario Gizzi | Partners, Di Maggio’s Group
Unrivalled Expertise in the Scottish Licensed Trade Passionate about our Product and our Service Centre of Excellence for Staff Training
137 Shawbridge Street Glasgow G43 1QQ
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tel +44 (0)141 649 9881 fax +44 (0)141 649 7074 InverarityMorton.com
Photos supplied by Paul Zanre
amarone Union Street, Aberdeen
DESIGN FOCUS
Aberdeen has a stunning new bar and restaurant in the shape of amarone. susan young reports.
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marone Aberdeen has just opened and it looks spectacular. The Union Street bar and restaurant is situated right beside the upmarket retailer Cruise, and is no doubt a welcome addition to this area of the city. There are similarities to its Edinburgh sister, but who would have thought that owners Mario Gizzi and Tony Conetta would have been able to find a building with another outstanding glass ceiling – which in Aberdeen is very 'cathedral-like' (in Edinburgh it is more of a dome). Says Mark Brunjes of CM Design, who was responsible for the design of Amarone, “It was really a piece of luck. The ceiling was all covered up when we went to see the building, and I was really checking to see what the ceiling space was like in order to maximise the capacity. I opened a wee hatch and was able to put a camera up, when we saw what was there we were really surprised. When we took the ceiling down and showed Mario and Tony they were delighted. It meant that we could fit in a mezzanine.” It's not just the cathedral-like ceiling that takes your breath away, the fact that you can see all the way through to the back of the
restaurant from the front door, also gives Amarone Aberdeen the WOW factor. I would imagine Aberdonians will definitely be impressed, because really there is nothing else in the city the same scale or with the same quality finish. Says Mark, “It is pretty dramatic. When you come through the door you don't expect to see all the way to the back.” The glass fronted vista, which is mainly original, takes you into the large, spacious and airy restaurant. On the left as you come in there is a seating area. Said General Manager, Chris Finnieston "At the moment we use it as a holding area at the weekend. But through the week we hope people may come and have a drink, even if they are not eating." Low-backed, black leather couches, some beautifully upholstered black armchairs and large black coffee tables, sit beneath an olive green wall with some large prints. It definitely draws you in. Explains Mark, “As this is the third Amarone we wanted to continue the formula and put in a bar area. We hope it will appeal to the after work crowd.” JANUARY 2014 DRAM 19
Proud to have carried out the mechanical and electrical works on amerone, aberdeen, and with best wishes for future success.
Over 3000 products at your fingertips Over 2000 customers Over 130 years experience Continuing our long-standing service to the Dimaggio Group, we wish Mario, Tony & their Team every success with the opening of Amarone in Aberdeen. Telesales: Sunday - Friday | Deliveries: Monday - Saturday 32 Glasgow Road | Blantyre | Glasgow G72 OJY Telephone direct: 01698 727 700 www.dunnsfoodanddrinks.co.uk
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Central Scotland’s premier supplier of fresh fish and poultry Proud to supply Amarone Aberdeen 184 - 200 Howard Street Glasgow G1 4HW T: 0141 552 4368 F: 0141 552 4731 E: fish@bernardcorrigan.com
www.bernardcorrigan.com 20 DRAM JANUARY 2014
Wishing DiMaggios Restaurant Group every success with Amarone, Aberdeen Contact Mark Brunjes: 0141 341 0343 or mark@cmdesignconsultants.com
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The greeting area is situated directly in front of the door, and there is a large marble consul which no doubt is where diners will be checked in. Adjacent to the consul are a few stairs which take you up to a raised dining area. Here there are booths located along the wall. Upholstered in black leather with a black boucle back, and framed with walnut, they are both attractive and functional. These booths are situated below a taupe wall which is filled with small black and white framed prints of Italy. However, there is a splash of colour further along with white walls adorned with large coloured prints again of Italy. In fact photographer Paul Zanre was sent to Italy at the bequest of Mario and Tony to take specific pictures of areas, as a result the business now has around a library of 5,000 photographs which they can use at will throughout their venues. Although the wall colours are fairly muted, the stand out feature here are four large black and cerise silk lampshades which hang from the ceiling, while pink also features in the bar stool upholstery. From the front door to the edge of the large bar there is an expanse of cream marble flooring, which immediately gives the restaurant that classy Italian feel. The bar, which runs along the left hand side of the restaurant has an expanse of mirror, and showcases the variety of wines on offer. The drinks bar leads on to a further area where you could sit and eat. This has a glass fronted display, housing a tantalising array of anti pasti. A large flame-fired oven which sits in, what can best be described as a 'chimney-like' wall, is decorated with small, brick-like tiles. Although this may look like a food area the actual kitchens are in the basement. Explains Mark, “The building didn't have a kitchen
at all. We put it in the basement which caused its own challenges not least getting the food up. So we have put in three hoists which not only brings the food up to the main area but to the mezzanine area too.” The marble flooring ends just as you go into the restaurant. The main restaurant area features the original glass ceiling which has been restored with cream beams running across the room. Juxtapositioned with modern light fightings which have the appearance of a strand-like curtain. At night apparently it looks spectacular as they change colour. Says Mark, “ I think the area was probably formerly a masonic hall. Originally the arches would have been open all the way, but we had to box them in to put in air conditioning and other services.” The hoist area, which takes the food from the ground up to the mezzanine, has been disguised. Says Mark, “People don't want to see their food being brought out of a hoist.” “Originally the idea was to disguise the hoist area with sandblasted glass, but instead they put in a wall,” but as Mark explains, “After it was built it didn't look right. We were tasked with coming up with an idea to disguise it. We decorated it with frames and mirrors and I think it works well.” The main area has dark rosewood tables and black upholstered chairs, with four large booths situated on the right hand side. Above these booths there is a feature wall with eight recessed display areas which are well lit, and filled with Murano glass objets d'art which adds some subtle colour (sourced I understand by Tony's mum). Between these display cases there are large black and white prints. The glass is a signature feature of Amarone JANUARY 2014 DRAM 21
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along with the beautiful photographic prints. Of course there is one print that stands out... and that's one of the Italian football team celebrating winning the World Cup. You will see a similar print in Glasgow and in Edinburgh. At the back of the main restaurant there is another slightly raised dining area which sits immediately beneath a large mezzanine. Both the mezzanine and the area underneath are carpeted, the only parts of the restaurant that are. Explains Chris, "The soft furnishings soften the sound." The area beneath the mezzanine feels amazingly spacious. In fact the ceiling height comes in at around 2.4m.
The stairs are situated on the left hand side and take you up to the mezzanine where the view is fantastic. The mezzanine can be used as a private area, as it has its own bar and large screen as well as access to the kitchen. Says Chris, “I think it is a great space, and I am sure it will be well used." Mario Gizzi concludes, "I am delighted with Amarone, Aberdeen. And I just love the view from the mezzanine." Once again the dynamic duo and their designers and contractors have collaborated on what is an excellent outcome. Amarone Aberdeen brings a first class contemporary, glamorous Italian eatery to the city, and there is no granite in sight!
Wishing the Di Maggio's group every success with their new presence in Aberdeen.
Fresh Direct Glasgow, The Big Green Barn, Barnhill Farm, Houston Road, Inchinnan PA4 9LU
T: 0141 812 5162
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sue says 2
014 a New Year and what a year it is going to be. The buzz around Scotland is going to be immense, not just because we have Referendum scheduled for 18th September, but there is also the Ryder Cup, The Commonwealth Games and another Home Coming. Plenty of opportunity for new business. But as always you only reap what you sow, and we do have to make the very most of these opportunities. This is why we will be bringing out our Top Bar Guide in the next few months. If you think you should be included get in touch.
On the subject of the Commonwealth Games I met the Chief Executive of the Games, David Grevemberg, recently at a dinner. I have promised to introduce him to a few folk in the licensed trade over the next few months, as obviously he is taked with making the Games a success. But he can only do this with support of us all.
I headed along to the opening night of Elliots in Prestwick just before the end of the year, and couldn't quite believe the transformation that had taken place. I felt that I walked onto a Miami film set. These youngsters in Ayrshire really put on the glitz. Move over George Street, Edinburgh... the fashionable set are in Prestwick...so next time I will be dressing up to the nines! Our social media article coincided with a rant on Twitter from a chef that had just been fired from The Plough Inn. He had access to the restaurant's twitter and went onto tell all the restaurants followers that the food was bought from ASDA and the reason why he was dismissed. Meanwhile in Edinburgh a restaurant was crucified on twitter after a wellheeled customer left 50p instead of paying the ÂŁ1,000 bill - he paid what he thought the meal was worth! But the ensuing twitter war was what really caused the damage. There are lessons there for us all. a) change your passwords regularly and b) deal with a customers complaints in person, if you can! There is a new study which is aimed at cutting binge drinking by Scottish men. It will use text messaging in an attempt to change behaviour. Researchers at the University of Dundee are set to recruit 700 men aged between 25 and 44 for the study. They hope to target those who have settled into a pattern of binge drinking, consuming more than eight units of alcohol per drinking session. Participants will receive regular texts for three months, followed by a phone interview to check their behaviour. So, does this mean when they are standing in the pub they will get a text asking them how much they have had to drink that night? And if its more than eight units, will it tell them to go home? I don't know about you but after eight units I can't see my texts never mind respond to them! The amount of cash being raised for the Clutha Bar victims by fellow members of the licensed trade, and many others, is great. And I take my hat off to Tennent's who stepped in right away to pay the staff salaries. A gesture I am sure was very much appreciated. The Ben too are planning to help the team. Though as we went to press there was no further news on what they have planned. The HIT Annual Dinner is coming up on 21st March and I am delighted to report that Scott McGillvray from Sims Automatics has agreed to sing at the Las Vegas themed event. He will be singing in the style of Frank Sinatra. If you want to find out more check out the HIT website. I am also delighted to report that more people in the licensed trade have applied for HIT Scholarships this year, which is good news. They offer staff and management great opportunities to further their careers.
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Round up
OranMor Whisky Awards The Oran Mor Whisky Awards took place late last year. The Lifetime Achievement Award went to Tim Morrison who is pictured with Oran Mor owner Colin Beattie. Benromach 10YO picked up the People's Choice Award and Wemyss Spice King won the Blind Tasting Award.
Tim Morrison (left) with Colin Beattie
Jim Irvine, Gordon & MacPhail, collects the award for Benromach (second from right)
Karen Stewart, Wemyss Malts
DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE / 1 THE STABLES YARD / 1103 ARGYLE STREET / GLASGOW / G3 8ND t. 0141 221 6965 e. dram@mail.com web. www.dramscotland.co.uk Editor: Susan Young • Chairman: Noel Young New Business Manager: Lynn Kelly • Advertising Manager: Emma McDonald • Administration:Yvonne Hunter • Production: Jill Donald Published by Media World Ltd. Subscriptions: DRAM is available by subscription for all other qualified persons involved in the Scottish Licensed Trade at the rate of £52 per annum including the DRAM Yearbook. The publishers, authors and printers cannot accept liability for errors or omissions. Any transparencies or artwork will be accepted at owner’s risk. All rights reserved. No part of this publication may be reproduced in any form without the written permission of the copyright holder and publisher, application for which should be made to the publisher. Articles published in this magazine do not necessarily reflect the opinions of the publishers. © Media World Limited 2013. Printed by Meigle Colour Printers Ltd. 26 DRAM JANUARY 2014
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