DRAM December 2012

DRAM

268 DRAM MAGAZINE DECEMBER 2012 ISSN 1470-241X

DRINKS RETAILING AND MARKETING

INTERVIEW: Michele Pagliocca • ROCK LOBSTER • 2012 REVIEW

268 259 DRINKS RETAILING AND MARKETING

WELCOME

I

am hoping that this month is going to be busy, busy, busy for the licensed trade. It’s certainly been very busy so far for us. But now Christmas lunches are setting in, and we have only two more deadlines before Christmas - the January issue, which will feature my New Year gongs and our annual Buyer’s Guide.

This month however, I have asked some of the key players in the Scottish licensed trade to give us their view on 2012. See if you agree.

The feature starts on page 28.

We also have an interview with Michele Pagliocca. He has just opened his latest venture Buff Low. Love the name! There’s also a feature on premium drinks.

This month Jason Caddy visited Rock Lobster to check out its design, while our other design feature focusses on Central Market.

Finally, I would like to wish you all a very busy, and profitable Christmas.

Here’s to a prosperous New Year.

Regards Susan Young Editor susan@mediaworldltd.com

CONTENTS

December

2012

FEATURES

13 15 18 28

THE BLOG SPOT

Ian Cumming from Forth Wines pens his own column.

Up, Up and Away Jason Caddy looks at what premium means to the trade.

LICENSEE INTERVIEW

Susan Young speaks to Michele Pagliocca, the man behind The Butterfly and The Pig, The Shed and the Buff Club.

2012 REVIEW

Some of the key players in the licensed trade reflect on 2012.

REGULARS

04 08 31

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.

DECEMBER12 DRAM 3

NEWS

ALL THE NEWS ON PUBS, BARS,

A castle fit for a King Chaophraya has now opened in the heart of Edinburgh at 33 Castle Street, on the site of the former Oloroso. The company have spent a massive £1.2m on the Thai restaurant, so as you could imagine it does look pretty decadent with Golden Budda’s and such like. It seats 200 folk in the restaurant and its Palm Sugar bar and outdoor terrace area still retain the view of the Castle. There’s also a wine wall which divides the restaurant into two different sections and it boasts an open kitchen too.

Chaophraya’s menu is made up of classic dishes originating from different regions of Thailand.

The first people to eat at the new venue were Buddhist monks who blessed the restaurant – this is a Thai ritual that is custom for new businesses to bring luck and good fortune.

Have you heard?

A new beer cafe has opened in Edinburgh called The Hanging Bat. The new cafe, on the site of the former Mr Modos Bar on Lothian Road, will have more than 140 different bottles of beer, 14 keg lines and six casks beers. It’s the first pub in Scotland not to sell pints, apparently 2/3rds is the largest beer pour available. It shouldn’t have any problem getting stocks of glasses!

4 DRAM DECEMBER 12

K

innettles Castle had its offical launch party on the 3rd December, celebrating its new look, and what a transformation has occurred.

Bought by Clarenco in March 2011 the Forfar hotel has undergone a huge refurbishment which has seen the castle converted from a training centre into a four star chic boutique hotel complete with nine luxury bedroom suites in the castle and two further suites in the Gate Lodge. It also boasts two Private dining rooms, a bar, conservatory, billards room, card room, and 44 acres of ground and gardens. It still retains its rich architectural features, with a very impressive hallway, complete with grand fireplaces but juxtaposed with contemporary designer furniture.

This brings Clarenco’s collection in Scotland to three – it also owns Ackergill Tower in Caithness, and Carberry Tower in Musselburgh.

New face at The Old Forge

T

he Old Forge, Knoydart, has been sold to a Belgium hotelier – JeanPierre Robinet, 42, for around the asking price of £645K. The good looking Belgian, has spent the majority of his career running luxury hotels all over the world. At the age of 27 he was General Manager of the five-star, 330-bedroom Metropole Hotel in Brussels, before becoming Sales Manager of the Leading Hotels of the World group which included the Savoy in London. He also ran hotels in Australia as well as a 100-bed eco lodge Hotel Plein Ciel at Champery – more than 6,000ft up in the Swiss Alps and only accessible by cable car. He said he fell in love with the pub during a visit to the area in the mid-1990s and his father’s recent ill health had “changed” the way he looks at life. He has promised “not to change a thing” and can be found serving behind the bar and serving food.

Former owners Ian and Jackie Robertson are not too far away if he needs advice – they still run Knoydart House, a local holiday home.

www.dramscotland.co.uk RESTAURANTS AND HOTELS TOO!

Scalloway Hotel claims most northerly Rosette

T

he Scalloway Hotel in the Shetland Isles has just been awarded an AA Rosette. What makes this award extra special is that the hotel is now the most northerly ever in the UK to receive an AA Rosette.

The Scalloway Hotel joins more than 2,000 professionally inspected restaurants, from village inns to smart city eateries, in the AA Restaurant scheme. Of

all the restaurants across the UK, approximately 10% are of a standard which is worthy of one Rosette and above.

AA Hotel Services manager Simon Numphud said, “Awarding the Scalloway Hotel with their first AA Rosette means that we can truly say that diners can benefit from the knowledge of finding excellent food wherever they are in the British Isles.”

Glasgow live music venue applauded for its beer

M n.b. bar & restaurant

Eric Kortenbach, has been appointed Operations Director for Guyzance Hall Ltd, the new owners of Dalhousie Castle. His remit will also include three Northumberland venues Eshott Hall, Guyzance Hall and Doxford Hall. Eric for the past seven years has been general manager of the Jesmond Dene House which has just been awarded the Cesar award by the Good Hotel Guide 2012. It also received four AA Red Stars and three AA Rosettes under his management.

Wetherspoon pub, The Henry Bell in Helensburgh has been awarded a platinum star rating by inspectors – looking for The Loo of the Year 2012 . The awards are aimed at highlighting and improving standards of ‘away from home’ toilet provision across the UK.

acSorley’s has won an award for its excellent service standards in a national mystery customer scheme.

Run by Punch Taverns and judged by Cask Marque which rewards pubs for serving great quality cask ale. Michael Smith, Managing Director of MPM Glasgow Limited and operator of MacSorley’s, said, “I’m delighted to win the award.” The pub was first assessed on how regularly it cleans its beer lines.

It then received a mystery visit by a Cask Marque assessor who focused on first impressions, customer service, the bar and beer quality, food experience and general cleanliness and retail standards. After passing the mystery visit, a Territory Dispense Manager then checked the pub’s cellar standards.

Said Michael, “We pride ourselves on our cask ale and its quality.

We launched our own ‘Anne Street Ale’, which was termed after Midland Street’s original name. It is doing extremely well and is driving business, so much so that I am looking to create a new ale and install an additional tap.”

DECEMBER12 DRAM 5

NEWS n.b. company

Waverley TBS owed £64.6million to unsecured creditors when it went into administration according to a report lodged by administrators Deloitte at Companies House. Twothirds of that (£40.5m) was owed to trade creditors. The biggest losers were Diageo GB with £6.1m owed and Heineken with £4.3m outstanding.

Wine companies also affected include Accolade Wines (£741,768) Moet Hennessy (£652,102) and Laurent Perrier (£248,948). HMRC was owed £11.9 million of which £6.1 million was duty; £4.7 million in VAT and £1.06 million in PAYE and National Insurance contributions.

Glasgow-based Edrington, owners of Famous Grouse and The Macallan, has reported a 6% rise in first-half turnover to £295.9m. The business, which is controlled by the charitable Robertson Trust, said its pre-tax profit growth during its first half to September 30 had been enhanced by “early phasing” of sales and shipments. Ian Curle, chief executive of Edrington, said he was “delighted” and continued, “This has been another period of strong growth in our business and reflects a fantastic performance by our employees – both in Scotland and across the world. Demand for our single-malt brands, led by The Macallan, remains very strong – particularly in the US.”

Heineken unveils new name for pub business

S

tar Pubs & Bars is the new name of Heineken’s pub business. The name change to Star Pubs & Bars is designed to reflect the change in the pub business over the past two years which has seen Scottish & Newcastle Pub Enterprises integrate into HEINEKEN UK’s on trade operations. The new name also marks the start of a 12 month roll-out of new initiatives to help existing and future lessee partners increase profits, reduce overhead costs and decrease time spent in the back office so they can focus on driving their businesses forward.

The company has revealed that it is extending its range of agreements and increasing the flexibility of its existing leases. A new 3 year Business Start-up Agreement has been created for pubs where operators have the opportunity to significantly increase trade.

Entry now starts at £10K which includes a flat £3K deposit. And for the first time operators can terminate their contract with three months’ notice at any time.

Says Ken McGown, Operations and Sales Director North for Star Pubs & Bars, “The name change has been well thought out and researched. It emphasises what we want to deliver. It is the first step in a series of initiatives that we hope will help our licensees drive their businesses forward.”

In support of this ambition, a First Year Support Package is being launched for pubs

requiring additional financial backing to fulfill their potential. The package is designed to assist with cash flow in the crucial first year, giving operators the time to establish themselves and build up trade. Measures to keep cash in the business are tailored by pub ranging from payment of business rates and Sky license fees to additional discounts on beer. The agreement also incentivises and rewards success; beer sales exceeding target attract an additional discount and cash bonuses of up to £5,000 will be paid for high scores in mystery visits.

The company is also changing its standard agreement from a five to a rolling three-year term to offer greater flexibility to operators.

Terms of 10, 15 and 20 years are being introduced as standard options on its FRI (Fully Repairing and Insuring) agreement and all such agreements can now be assigned after two years.

Ken concludes, “Our new Star Pubs & Bars identity is not just a name change. It is intended to reflect the many developments behind it that make a real difference to people’s businesses; both in terms of attracting new talent into the industry at a time when business confidence is low and bank lending tight and making it easier for all our lessee partners to build their businesses by creating further ways of increasing profits and reducing costs.”

Glasgow Best Bar None proves a hit

T

wo hundred and fifty guests applauded as Gold, Silver and Bronze awards were presented to Glasgow licensees at the 2012 Best Bar None ceremony in the city’s Grand Central Hotel.

The Best Bar None awards are led by Glasgow Community and Safety Services and recognise licensees who take steps to prevent problems such as binge drinking and antisocial behaviour. Venues which sign up to the scheme are inspected by Strathclyde Police’s Licensing Teams and they are judged on criteria including Prevention of Crime & Disorder, Securing Public Safety, Prevention of Public Nuisance, Promotion of Public Health and Protection of

Children from Harm. A full list of winners is available on the BBN Website – but they did include: Late Premises: Gold - Tunnel, the Garage, Campus, Cathouse and various G1 premises. Silver - Maggie Mays, Missoula/Reflex, Slouch, Nice N Sleazy, Bamboo, Bronze - The Bay Horse, Victoria’s and O’Couture. Standard Premises: Gold - The Ark, Yates, Quarter Gill, Coopers, Hillhead Book Club, Minnesota Fats, Delmonicas, Driftwood, Montford House, Yates Sauchiehall Street, Sir John Stirling Maxwell and the Ubiquitous Chip.

The Grand Central Hotel was the first hotel ever to pick up an award and took a Bronze in the Specialist Category section, with the SECC taking a Gold.

Individual Awards included an Overall Gold for The Tunnel for Late Night Venue.

See Round Up (page 33) for photographs of the evening.

DECEMBER12 DRAM 7

BRAND NEWS

ALL THE L ATEST BRAND NEWS

BEER New Heineken draught dispense system aims to appeal to hospitality sector Heineken, is planning to transform the cost to serve top quality draught beer in the hotel, restaurant and catering sector with the national launch of a compact Continental style under bar dispense system.

With the capability of dispensing a range of premium lager brands from a 50-litre keg, the Heineken Frio is a state-of-the-art single or two-tap dispense system that can be used in any bar, without the traditional need for cellar cooling. The Frio has a built-in energy efficient cooler that reduces running costs and the dispense unit is purpose-designed to improve draught beer yield and profitability while minimising line clean losses. Lawson Mountstevens, Sales Managing DirectorOn Trade at Heineken said, “Great draught beer served well is one of the on trade’s greatest assets and is often viewed by

consumers as a good barometer of an outlet’s reputation. However, for thousands of lower volume outlets the costs associated with the traditional cellar system heavily outweigh the return on investment. As a consequence, draught beer has become a secondary focus for many operators in the sector, product quality has suffered and the consumer drinking experience has become poor and variable.

“With the roll-out of Heineken Frio, we can offer customers a range of innovative, tailor-made draught dispense solutions that will reduce the cost of energy and wastage while consistently delivering great cold beer and, with that, improved rates of sale.” For more details about the Heineken Frio call the Heineken Draught Dispense team on 0845 302 001.

Molson Coors launches £1.8 million ‘Get a zest for winter’ ad campaign A new advertising campaign from Molson Coors for Carling Zest encourage people to get out and enjoy themselves this winter. The £1.8m campaign promotes a limited edition follow-up to the summer Zest, with the beer blended with a hint of Spiced Orange, especially for the winter months.

The ‘Get a zest for winter’ campaign includes newspaper and poster advertising and suggests folk make the most of the season and to get a Zest for winter! Michelle McQuillin, Carling Brand Manager at Molson Coors, says of the campaign, “We are really pleased to be introducing a new limited edition, with a hint of spiced orange, perfect for the winter months. The new campaign really brings to life the upbeat attitude of the brand, encouraging consumers to look to the positive and make the most of the season.”

8 DRAM DECEMBER 12

Speyside Craft Brewery, the creation of a Scots chemistry student Seb Jones, has just opened in Moray. And with the launch of the brewery comes two new beers Randolph’s Leap lager – named after a popular local beauty spot - and Moray IPA. More are planned to reflect the area’s icons.

Speyside Craft Brewery will start with a weekly capacity of 4,200 pints, and beers will be available in bottles and casks from all good bars.

Says Seb, “With Speyside’s worldwide reputation for the finest malts, the lack of a proper brewery is the one key ingredient missing from the area. I want my beers to be sold far and wide in the UK and abroad, and by carrying names synonymous with the area I hope it attracts people to visit Moray.

GIN William Chase is aiming to restore gin to its former glory across Britain with the introduction of Williams Great British Extra Dry Gin – or “GB Gin” for short. “GB Gin is the first single estate English gin to be created in over 200 years,” says Williams Gin founder, William Chase. “Our first challenge as distillers was to create the world’s best vodka – Chase Vodka. And now we have used that as the base for the world’s finest dry gin. ‘We take our spirits very seriously and this is a very, very fine gin so that you can sip it neat but it’s also perfect for creating a well-balanced gin and tonic or a sweet martini,” he says. It is believed that consumers of premium quality vodkas are now driving the increased sale of gin in the UK. Gin sales have increasing by 11.6% to 304,750 cases over the last year according to the International Wine & Spirit Research.

BRAND NEWS

ALL THE L ATEST BRAND NEWS

BRANDY

LIQUEUR

A very special night from Martell

Baileys re-launch gets underway

Martell VS is to set to get a push as owners Pernod Ricard are backing the brand with a new marketing initiative themed around after-dinner experiences. The ‘Martell Very Special Nights’ drive is aimed at “celebrating the after-dinner drinking occasion” and will launch this month.

The aim is to bring food from French chefs together with performances from well known musicians. Vicky Wood, marketing controller at Pernod

Baileys most ambitious global marketing campaign to date, ‘Cream With Spirit’, includes TV and print advertising, which will be seen in every continent around the world. It is designed to shine a light on women and celebrate the spirit of modern womanhood in all its multifaceted glory. The new campaign launched last month with a 60-second TV advert breaking during Homeland on Channel 4. The film is a modern spectacular and is reminiscent of a music video, inspired by the 1930s films of Busby Berkley, who was renowned for his unique style and ability to turn dancers into ‘human kaleidoscopes’. It celebrates the spirit of modern womanhood with a visual feast of sassy dance moves, female camaraderie, spectacular visuals and edgy styling. Set to the cool soundtrack

of ‘Rapture’ by Blondie, the film acts as a metaphor for the Baileys liquid, beginning and ending in the glass and topped off with the line ‘Cream With Spirit’. Chris Lock, Baileys Marketing Director Western Europe said: “We believe the world is a better place when women feel and look brilliant. Baileys has always had women at the heart of the brand – providing them with a drink that truly understands and embodies them; our new “Cream with Spirit” campaign is an incredibly exciting new step within this journey. Baileys will develop as a brand that is focussed whole-heartedly on making women shine.” The print ads are intended to encapsulate the spirit of modern womanhood, and are part of the drive to reinvent Baileys as a more stylish and aspirational brand.

WHISKY

Balblair 1969 vintage unveiled

Ricard said: “The idea, centred around creating very special experiences, is designed to engage a baby boomer audience through multiple channels.”

The first one takes place at London Brasserie Blanc on Saturday 15th December with Raymond Blanc cooking and music provided by multiplatinum selling musician Jamie Cullum. You can apply online at www.martellveryspecialnights.com to attend. Fifteen guests plus three friends each will be invited to enjoy the evening.

10 DRAM DECEMBER 12

International Beverage Holdings is to launch the 1969 Vintage of Balblair Highland Single Malt Scotch Whisky, one of the oldest Balblair Vintages ever release. As well as being the only distillery solely releasing vintage malts, the contemporary packaging design sets it apart. The 1969 Vintage is the successor to the acclaimed 1965 Vintage, named Single Malt of the Year (Single Cask) in Jim Murray’s Whisky Bible 2013; it scored 96.5/100 and Murray observed “it is almost too beautiful for words.”

The 1969 Vintage is limited to 999

bottles and, as with every expression of Balblair, it is un-chillfiltered and naturally coloured. Bottled at its natural strength of 41.4%, this rare Vintage has matured for the last 43 years in American Oak, ex-bourbon remade hogshead casks.

Rich and golden with amber highlights, Balblair 1969 is spicy, fragrant and floral, redolent of lemons, apples, bananas, peardrops and toffee; the nose develops further notes of vanilla, leather and smoke.

Distillery Manager John MacDonald observes of his latest selection “This extraordinary, venerable Vintage has spent several decades slowly maturing – it has taken enormous discipline to wait this long to bottle it. I’m confident whisky enthusiasts around the world will agree when I say it has been worth the wait.”

Ian Cumming, Commercial Director, Forth Wines

THE BLOG SPOT

C

ast your mind back, if you may, to June the 13th 1983 and a wee skinny red haired boys makes the momentous journey from Glasgow to the town of Milnathort to start his career in the Licensed Trade with a company called Forth Wines. Being brought up in Battlefield on the South Side of Glasgow, wine was never high on the agenda during my formative years but it has certainly featured pretty heavily in the last 29. Now it is December 2012 and the career has gone full circle!! Via Castle Cash and Carry, Tennent Caledonian, Express Vintners, Wallaces Express and Waverley a slightly heavier ‘red haired boy’ made that same journey from Glasgow to Milnathort – back to Forth Wines in slightly different circumstances.

In that time many things have changed in this great trade but one key factor has been consistent throughout that time... the quality of the people.

2013 brings a lot of momentous events in the Scottish Licensed Trade, most of which are very selfishly relevant to myself – my 30th year in the trade and the 50th anniversary of Forth Wines to name but two.

I often wonder about what has been so special about this trade in the last 30 years. Companies have come and gone, brands have changed strategies on a regular basis, consumer trends and drinking habits are unrecognisable from what they were and legislation/policy etc. has had a very significant effect on our business.

So in this ever changing environment why is it still such a great trade to work in – one answer… it is built on a foundation of GREAT PEOPLE. It is the one consistent element of our business over the last 30 years. We have seen some brilliant operators in all sectors of our trade, be it in Bars/Hotels/ Restaurants, be it in Brands, be it in Wholesalers. It has been the foundation of everything good and why, in times of unprecedented challenges, that the Independent On Trade in Scotland will survive and prosper. These people don’t sit back and say “Oh the economic climate is killing me / the supermarkets are a nightmare etc”. They respond to the environment by trying to be better than anyone else.

When I started with Forth Wines in 1983 I had the pleasure to be about people like Tom Howe, David Bishop, Dick Smith, Sandy Turpie and many more, who were all larger than life characters. One thing I always remember many people going on about is that there ‘were no characters in the trade any more’.

Thirty years on I have heard the same thing said by some… didn’t believe it then and don’t believe it now. The characters are still there, in abundance, maybe the style of working has changed a just a little.

One of my earliest memories of when I first become the ‘new buyer’ at Forth Wines was in the mid-80s. My first appointment was with the late Ian Delvin, certainly a character, who sold Grant’s Whisky / Courvoisier / Bristol Cream and Cockburn’s Port to name but a few. The conversation went something like.

Ian to me “OK Big Man, we can do this in two possible ways.

One, I offer you a deal… you say, that’s shite… I offer you another, better deal… you still say, that’s shite… I offer you an even better deal…. you still say you need better. Or the alternative method is… I empty the contents of my briefcase on the table and we go for a few pints!”

Way two was much the preferred option and the deal was done.

Now, some of the methods may have changed in 2012 but we still have the same objectives – get the best deal possible by extracting the maximum out of your supplier. However, things have changed now. It is no longer good enough just to get a good price. A great deal is only a great deal if we can sell it to our customers and that is one of the big changes. It is absolutely imperative that the trade spends more time on how we continually improve our offer against the ‘stay at home culture’, rather than spend weeks trying to get another 50p a case on the Smirnoff price.

Many people say that the trade in Scotland is a village and they may have a point but it does have a really solid core of a thriving community and that is based on the people who know the trade, have been about for a while but have changed with the times and markets. However, this solid core is continually being added to by new, exciting individuals who are building progressive businesses and continually pushing the boundaries of what is new and good in the trade.

If I look through the trade at all levels there are many things that give me great heart for the future and one of them is seeing who is at the helm in many of our key companies in Scotland... it is great to see John Gilligan and John Gemmell heading up our main beer businesses, Brian Calder and Donald Campbell heading up our key independent wholesalers (alongside Forth Wines of course) and too many names to mention running our top independent on trade outlets. These are all guys who have been in the trade for a while, have the right attitude and talent and know what works – that combination still goes a long way.

I must also mention that even our top two trade publications – DRAM and SLTN are run by people who know the trade – are well known in the trade – and are passionate about our trade.

The even better thing is that there is no shortage of exciting new talent coming into the trade to keep it fresh, exciting and vibrant.

So my final message in what many say are gloomy times is: Continue innovating, continue taking risks, continue not accepting ill thought out legislation, continue not accepting poor brand strategies... continue being an individual We are the people... our people are the future.

DECEMBER12 DRAM 13

Raising a glass to extra profit

W

orld Beer is growing by 20.7% in value, over five times faster than the total lager category1. Pubs and bars looking to benefit from this trend, and the higher margins that World Beers deliver, need to ensure they are stocking brands that allow consumers to experiment with authentic flavours.

Miller Brands’ full-flavoured 4% ABV World Beer, Kozel, which is exclusively available in draught to the on-trade, has established itself as a beer to help pubs do just that.

The returns Kozel delivers has been helped by excellent staff training and effective sampling campaigns. In addition, some of the best sale increases are as a result of the standalone fount – which has delivered a 33% higher rate of sale than using the TBar2. So when it comes to

stocking Kozel, it is certainly worth installing the branded fount to help deliver excellent returns and ensure a quality serve every time.

Don’t just take our word for it… The Bier Halle in Glasgow has been successfully stocking Kozel for 7 months and has noticed a massive increase in sales.

“Stocking Kozel has been great for business in terms of driving profit, we have definitely noticed a boost in sales since it launched.”

Here, GM Drew McColl explains, “Kozel is a top quality Czech beer and has a good premium price too. Stocking Kozel has been great for business in terms of driving profit, we have definitely noticed a boost in sales since it launched. In fact it is one of our top three selling beers now.”

“The support from the brand team has been fantastic, in terms of supplying point of sale and branded glassware to ensure a quality serve for our customers. I would 100% recommend stocking Kozel.”

If you would like to find out more on how Kozel can help boost sales and profits contact Miller Brands on 01483 264 118.

For more information please visit www.facebook.com/kozeluk Republic Bier Halle, Glasgow

14 DRAM DECEMBER 12

1. CGA Strategy On-Trade MAT to 07/07/2012 2. Enterprise Inns Sales Out Data to August 2012

Up,Up and Away Christmas is always a key time for driving sales, and it’s an opportunity for your staff to persuade customers to trade up. Jason Caddy checks out what premium means to the trade.

P

remiumisation is the latest buzzword to hit the drinks industry. The swing of the pendulum towards premium products has given rise to the term ‘weekend millionaires’ - i.e. those who go out less often but tend to splurge on quality products when they do.

A report from International Wine and Spirit Research (IWSR) backs this up, as it predicts that the premium-and-above spirits category is set to outpace lower-priced sectors over the next five years as wealthy, older consumers seek out high-value products. In fact in 2011 sales of premium spirits grew by a massive 21%.

But what is a premium product? Certainly, a higher price should be a defining factor, although you could then argue that the same quality product at a lesser price is better value, and therefore premium. But most experts would say that a premium product has to deliver on two accounts - if a brand is truly premium, its price point should reflect its value within a tolerable range of consumer acceptance, but at the high end of the comparison spectrum and it should meet customer expectations.

On the drinks front that would mean – the consumer expects a great taste and possibly packaging innovation, and the perfect serve, which relies on bartender training, to justify its increased price.

Research by Mintel reveals 64% of UK alcohol drinkers opt for quality over quantity and 78% think they can taste the difference when drinking premium brands, so there’s a pretty compelling argument for at least some premium push in your outlet, regardless of type.

To this end I spoke to licensees and bar managers to find out if the premium reach has extended to both customers in traditional bars as well as those in high-end style bars.

Sean Sweeney is Manager at Biddy Mulligans, Edinburgh, an outlet you wouldn’t immediately associate with customers on the premium trail, but that’s not the case according to the man in the know. He said, “We are a traditional bar, but we are mainstream at the same time,

so our customer base is more susceptible to trading up than, say, the died-in-the-wool traditional boozer. Tourists also help as they are more prone to go for a premium product, and we do attract our fair share of visitors to the city. Premium draught beers are popular, particularly Staropramen, and premium gins, like Bombay Sapphire and Hendrick’s, and we incentivise our staff to upsell as much as possible, with a prize on offer to the person who sells the most on a Saturday night.”

To be fair, Edinburgh is a city that you’d expect to cater for this market, and at the city’s Earl of Marchmont it’s Hobson’s Choice, as premium products are the extent of what’s on offer. This has come about from customer demand rather than a decision to foist highend brands on the clientele. And as manager Dave Anderson explains, this has been a gradual process. He said, “We took over these premises about five years ago and then customers had the choice of a wide range of high-end and standard products. In the last five years we’ve moved over to premium products exclusively. Absolut is our house vodka, and we pour with Chivas 12 Year Old whisky and Havana Especial rum. Our customers triggered this, as they voted with their feet because the appetite now is for premium products, and they now sell themselves. We have even won over some custom from out nearest competitor because of it. The key of course is responding to customers and if they suggest a product we will stock it and if it doesn’t have a fast enough turn over then we won’t keep it on the gantry.”

But not all licensees can be persuaded by the argument and over in Glasgow Mark Ferrier, co-owner of McPhabbs and the Admiral, thinks that there’s a case for almost protecting the rights of the customer that doesn’t fit in with premium profiling. He said, “The Admiral is a traditional pub with high volume, and a strong Friday teatime trade. When I go to style bars the staff make more time to talk to the customers about the brands they stock, whereas here the customer isn’t likely to respond well to that, they just want a quiet drink - they don’t come to my pubs for 20 questions.”

DECEMBER12 DRAM 15

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Up,Up and Away He continues, “That doesn’t mean to say that premium products aren’t recommended by our staff. The Kraken rum and Goslings are very popular among The Admiral staff at the moment, for example, so they are likely to recommend these brands to customers in general conversation. But the older generation, who make up a large part of our custom, still make the bar call ‘Bacardi’ or ‘Smirnoff’, and I prefer it that way as I want to give my customers choice. That’s why we don’t go with pouring deals, and I’d rather the customer got what they wanted than make an extra 50 pence on a brand they’d been persuaded to try.”

Right at the opposite end of the spectrum, there are outlets where the fabric of the place demands that premium products dominate the back bar, and the expectation is on the staff to push them. Natasha Ascanio, manager of Amicus Apple, Aberdeen. “We don’t really need to encourage staff to up-sell - it should be a force of habit, and it’s part of their job.

Premium brands are a big deal, and our clientele, mainly professionals who have money to spend, naturally go for this type of product, and they expect a lot more for their buck in terms of a kind of service that compliments the type of brands that they are buying into.”

It’s a similar story at arguably one of Scotland’s most stylish outlets, 29, in Glasgow, and GM Michael Robertson thinks that sophistication should be reflected in the brand repertoire.

“Our premium range is the starting point for our customers - like our Smirnoff Black and Tanquerary gin house pours. They naturally expect this in this ultra-premium environment.

And that expectation also applies to the staff who must show high brand awareness and pass on their knowledge to the customer if the opportunity to up sell arises.”

He continues, “Ultimately we want to serve the customer what they want, and part of this in a stylish bar is to educate them too, and make them aware of the variety of brands available.”

So it’s not unreasonable to suggest that premiumisation has an everyman appeal to some extent, and it doesn’t have to be all or nothing.

The most popular premium spirit category is malt whisky, so a good selection of malts can do wonders for your bottom line. But brands such as Bombay Sapphire, Havana Club (Top of the IWSR Elite spirits league),

Aperol (also an Elite brand) Patron Tequila and Grey Goose, Tanqueray 10 and Johnnie Walker are also considered high end by consumers, mainly because of their excellent marketing campaigns. Decisions to buy are based on two critical factors - power in the mind (which is how people feel about a brand and which has probably been influenced by marketing) and power in the market – which is influenced by factors like price and availability. It doesn’t matter how premium a brand is, if there is no where to buy it, it won’t sell. So it is all very well brands doing massive advertising campaigns, but if they have not communicated the message to the on-trade, licensees won’t necessarily stock the brand, and their customers won’t be able to buy it. An issue that some brand managers consistently fail to address.

So what premium spirit brands have impressed the DRAM this year? Not many. The whisky companies certainly have been the most active, and they generally deserve a pat on the back. Kraken Rum – has been one of the most adventurous of the rum companies, Aperol has made an impact on the market, and the gin that springs to mind is No 3 and Caorunn. From a vodka perspective it has been a quiet year with the only thing of note, the new flavours that appear at regular intervals. And Smirnoff definitely dominates – this is a staple brand for many of Scotland’s pubs – and although your high end style bars perhaps would not put it in the premium stable as it is very definitely mainstream... for traditional orientated pubs Smirnoff is definitely considered premium.

We asked licensees to tell us their favourite premium brands and this is our wee league of the best as recommended by some of Scotland’s top bars. Do you have them on your gantry?

Brands Bars Ketel One Tonic Diplomatico Bath Street Pony Tanqueray Chinaskis & Queens Arms Hendrick’s Bramble Ardbeg 10 Ben Nevis Maker’s Mark Booly Mardy’s The Botanist The Doublet

DECEMBER12 DRAM 17

SPEAKING EASY LICENSEE INTERVIEW

Michele Pagliocca is the man behind The Butterfly and the Pig, The Shed and the Buff Club as well as arguably Glasgow’s best tea rooms. Susan Young caught up with him to find out more about his latest venture.

I

n years gone by I would meet with Michele over a large glass of wine... today it’s a coffee and a large scone, mainly because we caught up in his Tea Rooms, situated above The Butterfly and the Pig, and we managed to grab the only free table.

In fact the last time I interviewed Michele some eight years ago he was on the verge of retiring from the trade, after his business partnership with Donald Macleod and CPL came to an end. Instead within a week he had bought Spy Bar on Bath Street, which he subsequently transformed into The Butterfly and the Pig. Instead of being, as Michele calls it, one of the “Rat Pack’ as he affectionately calls his tenure with Donald, Carlo Citti and Dave Ross at CPL, he was now in a very different game. Says Michele, “It was great to be with the Rat Pack. We had such a lot of fun, but you have to move with the times, and at that point it was time for me to move on.”

He was certainly ahead of the game, and Bath Street had certainly not seen anything like The Butterfly and the Pig before. Jo Jo backed him up and, initially took an active role, as a result it wasn’t long before Michele was cornering the market in ‘shabby chic’. Michele adds, “It was great to be doing it alone. I was happy doing things my way. I was the only one saying aye or nay.”

Today Michele is very definitely front of house, but Jo Jo and son Gianni are both involved although not to the same extent.

Says Michele, “Gianni comes and goes, he’s not sure what he really wants to do, but he is now a dad of two so he needs to make up his mind! Jo Jo is still involved in the background and helps with the menus and recipes, she has been a great support over the years.”

For those of you who are not familiar with The Butterfly and the Pig, it is split into a bar and restaurant downstairs – and the restaurant is reminiscent of your grannies parlour, in fact it is probably more like your granny’s, granny’s parlour. An assortment of furniture, flocked paper, and tea cups are the order of the day, while the bar is more comfy, but still very much in the same theme but with a live performance area. It has not changed much since it opened eight years ago, but it is still drawing the customers.

Michele comments, “We have grown organically. Six months after buying the Spy Bar we bought the Buff Club, and within three years we had bought the rest of the building too. We

18 DRAM DECEMBER 12

Photos by Peter Sandground

DECEMBER12 DRAM 19

SPEAKING EASY LICENSEE INTERVIEW

developed upstairs into The Tea Rooms – that was five years off its licence (through no fault of their own, but because ago, and now we have opened a new Prohibition style cafe/ Glasgow Licensing Board changed the goalposts and reduced bar downstairs from the Buff Club – it’s call the Buff Low Cafe.” licensing hours outside the city centre by an hour when the He continues, ‘It’s difficult to bring a venue like ours into the new licensing act came in) this ended up inspiring Michele to 21st century, so we have to think outside of the box. This new open The Tea Rooms and do other things too. bar is in the style of a Speakeasy, and But what also inspires him is the fact opens from 5pm until 3am, 7 days a that he now has five grand children. week. Food is on offer until the early He says, “My kids are making me work hours, tasty bites to eat like chicken more but I say that in jest. I am not one wings and such like, and come the of these people that could just stay at New Year we will be doing Cajun food home. I love the business and at least there too. We also have cocktails and two nights a week I am out getting the premium beers on tap.” measure of the buzz about town.”

The refurbishment has included He continues, “Customers want the opening up windows, and putting a same style of service that they get in stage in and a new bar. Despite The Rome or Paris, but in Glasgow you can’t Butterfly and the Pig already having a put your prices up. Glasgow is stuck good reputation for live music, Michele with low prices. It is good for customers is hoping to introduce a complimentary but the trade could certainly do with genre in the shape of Northern Soul putting its prices up. This is probably and Blues. one of the reasons we have moved Says Michele, “In a funny sense this away from being mainly wet-led. We’ve building has become a bit like an had to adapt to the credit crunch and Emporium – it appeals to all ages, and make the most of every opportunity.” can be used for lots of different events.

Michele is quite vocal on the poor On the upper floors we have private service that the trade has received dining and drawing rooms, great for from banks. He says, “Since 2009 special occasions. Our Tea Room is I have had 15 bank managers! What busy every day, with all ages, with the happened to service? It is also nigh “I am not one afternoon tea and a glass of prosecco impossible to get their support. You of these people being very popular, while the bar is still go to them for a loan and they say you busy, mainly though at the weekend. The come up with 70% and we will give you that could just after work crowd has largely gone. The 25% - but about what about the last stay at home. I Buff Low Cafe, I think, will have strong 5%? Certainly I think with more support love the business appeal with all ages, but perhaps a we could have rolled out The Butterfly and at least two slightly older crowd, while the Buff Club and the Pig concept to London.” nights a week I am is an institution and appeals to different However the financial crisis he believes people on different nights of the week.” has helped cement relationships in the out getting the He continues, ‘We are certainly trade. Says Michele, “The people in measure of the evolving, growing organically and trying the Scottish trade go back a long way. buzz about town.” to cater for the next customers and Suppliers are keen to do business and trying to stay ahead of the game.” everyone seems to be squeezing back Michele Pagliocca He explains, “The Butterfly and the Pig together, with everyone offering a bit was probably one of Glasgow’s first more customer care. From printers to real gastro pubs, while when I was with wholesalers, maybe we lost a bit of that CPL we opened Underworld – which at for a while, but it is now back. We deal the time was one of the very first Mexican restaurants, and with most of the brewers but I’ve known Tom Cullen at Molson again with Stavka, although it didn’t work, bringing a Russian Coors for years, in fact we worked together at CPL, and I find concept to Glasgow was novel. So I’ve always been looking for it helps when you know the people definitely. I’ve put Molson the next big thing.”

Coors beers in our new bar, and I think they will be a hit with When The Shed (his South side venue) had an hour taken my customers there.”

20 DRAM DECEMBER 12

DESIGN FOCUS: Rock lobster

184 - 200 Howard Street, Glasgow, G1 4HW Tel: 0141 552 4368 Fax: 0141 552 4731 Email: fish@bernardcorrigan.com

Proud suppliers to the Rock Lobster Bar & Grill, Glasgow and we would like to wish them every success in the future.

22 DRAM DECEMBER 12

T

here’s a burgeoning Italian Corner in Glasgow’s Virginia Court, off Virginia Street, and taking equal pride of place alongside Brutti Campadri next door is Rock Lobster.

Co-owner Stephen Bonomi, of Arisaig fame, is responsible, with business partner Gordon Cameron, for a cracking Italian seafood restaurant with many tributary nods to his own family heritage.

Stephen explains, “Rock Lobster is very much a continuation of a family tradition, reflected in both the menu and the atmosphere.

I come from a family of restaurateurs, and my grandmother called my father Il Duce (the leader) when 20 of us gathered as a family to eat, Don Corleone style, and this is the sort of relaxed dining experience I want to create in Rock Lobster. The name is a tribute to my father, who loved rock lobsters, (he is pictured, right, with some of his chef pals from back in the day) and it also represents my two passions: music and food. It has nothing to do with a certain song by the B52’s.”

He continues, “I’m second generation Italian and my father was one of those who was forced to flee Tuscan Italy under Mussolini, and like many of his generation, where they eventually ended up in the world was down to pot luck. My family landed in Perth, Australia, where they opened The Bistecca Grill and Continental Grill restaurants – and there are nods to the recipes used in both establishments on my menus.”

As for the design, it was homespun by Bonomi himself, who is a seasoned pro at this type of venture, with all that Arisag experience under his belt – although he’s no longer part of that particular business. “I got fed up with Haggis Fritters” he says.

BY JASON CADDY

The ‘Lobster Mobsters’

Nighthawks, Edward Hopper

The design in Rock Lobster is more utilitarian, which is a good look, as uncluttered suits the space, which is a new build that retains certain of its traditional elements. There’s also a glut of natural light being surrounded on all sides by large plate glass windows, in the wedge-shaped area, not unlike a slice of cake, with seating down to the thin end of the wedge and the kitchen tucked away at the thick edge.

As it turns out Stephen was lucky enough to be gifted some Edward Hopper collectibles in his younger days, and these have influenced both the exterior and interior designs greatly. Stephen says, “The Hopper picture called Nighthawks (depicting the outside of a litup American diner at night with the occupants clearly visible) has always stayed with me, and I think that Rock Lobster looks a little bit like it from the outside at night time.”

The rest of the interior makes more of an understatement than anything else, with plain white walls, highly-polished wooden floors, wooden-top tables and fashionable white wooden seating.

There’s an equal lack of fussiness where the fittings go, like the white pendant lamp shades, and as they hang from the ceiling, they create lovely pools of light reflected in the sheen of the floor.

Lighting also creates a fitting atmosphere at the hotplate/ servery, which is straight ahead as you enter, with splashes of colour courtesy of hanging baskets of red and yellow peppers, and oranges. There’s also a nifty florescent Heineken sign nestling among the wooden shelves of the gantry which is, likewise, all set against a plain white backdrop.

The only deviation from this is the wall to the left (as you enter) which is painted in a mushroom colour, displaying the Rock DECEMBER12 DRAM 23

Lobster sign and logo. This leads downstairs to the basement, and what will eventually open as a burlesque/cabaret club in early 2013.

Stephen explains, “In my day anybody trying to make it in the music business had to get a recording contract. These days open mic and live sessions are the way in to that industry, and that’s what the club will be all about, showcasing lots of live music. In design terms we’re basing it on the Red Room in the 90s TV series Twin Peaks, with lots of red velvet curtains. Kirk Brandon of Spear of Destiny fame has already confirmed that he’ll play. We’ll also pipe a live music feed into the restaurant.”

So far the restaurant has attracted lots of positive feedback from its clientele, and it’s already fully booked for Christmas – and with a strong family focus, naturally. Says Stephen, “My family are coming in for Christmas lunch, along with some other large family groups – and this is what we envisage for the future of the business, to cater for small groups, of course, as well as throw lots of food at larger family groups in an old-fashioned Italian-style.”

His ethos for serving the best that Scotland has to offer has was formed during his time at Arisaig, working with his father.

He explains, “When my father and me were first thinking about opening the restaurant my father said to me ‘why does all the good food from Scotland end up in either Italy or Spain? So we set about rectifying this. At the same time, an old Sea Dog who looked like Captain Birdseye put it to me that we all either have an affinity with the sea or the land - and this struck a chord with me, so this is how we themed the menu at Arisaig. We hope to emulate the same levels of success in Red Lobster, and the design and location are going to of course play a key role in achieving this.”

24 DRAM DECEMBER 12

DESIGN FOCUS: Central Market BY Susan Young

T

here is a new venture in Glasgow’s Merchant City, Central Market, which is already causing a stir. Food critic Joanna Blythman gave it a 9/10 in a recent review saying, “there is something purposeful and fresh about the whole set-up” before going on to rave about the food.

It has the feeling of a New York style eatery with it’s clean and airy feel, black slate floor, lots of white tiling and exposed sandstone, but actually it takes its nod from the Fruit Markets in Glasgow in the early 19th century.

It’s located over two floors, with the upper mezzanine overlooking the open kitchen and restaurant below. The dominant colours are grey, white and black with the only colour coming from the wine and flowers on the bar and strategically placed greenery.

It’s not just the decor that is colour co-ordinated the staff are too - wearing white tops and black trousers, a black apron and trainers.

DECEMBER12 DRAM 25

DESIGNERS & MANUFACTURERS OF MEZZANINE FLOORS Providing cost effective leisure, retail, office & storage space “Are proud to be associated with the fit out at Central Market & wish David and his team the very best of success in this exiting new addition to the Glasgow restaurant scene.”

With floor to ceiling windows you get a good impression of Central Market even before you come through the door. It’s on a corner site, which allows plenty of light to filter through creating a spacious, airy feel. As you come through the main door on the left you will find floor to ceiling shelves with various deli-style oils and other goods including freshly baked bread and other delicacies, all available to buy.

Owner David Leishman told DRAM, “The idea for this place has been in my head for years. I kind of knew what I wanted and worked with the principal designers to put it into place. But the inspiration came from places that I have seen in the States, there are a lot of places there, even in Austin, Texas where my sister lives, that have a similar vibe and in London too.”

He continues, “I wanted to create something more original for Glasgow, rather than a generic looking place. I supposed I wanted to go against the grain a bit. I like to use the word ‘fresh’ when describing Central Market.”

The focal point is the open kitchen and bar area. And you cannot miss the iced area on which are perched fresh oysters, and

Alba Structural Systems, manufacturers of the Q-Dek mezzanine system

7 Rennie Place, East Kilbride G74 5HD Tel: 01355 244 545 www.albasystems.co.uk DECEMBER12 DRAM 27

“We are pleased to have acted as the main shopfitter for the Central Market Bar. 20 years experience of shopfitting within the pub and hotel sector.

We also manufacture bespoke joinery from our workshop which is equipped with all the latest woodworking machinery.”

109 Abercorn St. Paisley PA3 4AT Phone: 0141 887 6633 Fax: 0141 889 4373 Mobile: 07973922256 www.gsmillerjoinery.co.uk 28 DRAM DECEMBER 12

often the catch of the day. It’s almost a piece of art. While the sile stone counter gives a really nice cold clean finish, and David tells us it’s “very hygienic too.”

The bar area also houses lots of wine, and hanging glasses – it’s obvious space is at a premium, in fact there is only one draught beer, Birra Moretti and every inch in this area has been utilised.

Down the right hand side of the restaurant there are stools on which to perch while you dine at the bar, and there are also a few posing tables, ideally situated to watch the world go by.

Says David, “My favourite bit is this area. The whole point of the bar is to try to encourage people to eat there. In the states everyone wants to sit at the bar and eat at the bar, and I always knew that’s what I wanted to put in my place, along with an open kitchen.”

The main part of the eating area has a few traditional, marble topped tables complete with original original thonet bent wood chairs. Not too many, but just enough.

In fact the whole place only has a capacity of 55 covers.

David comments, “I have tried to create a cafe atmosphere during the day, offering breakfast and lunch – we don’t set the tables, and then at night we do set them and it turns into a restaurant.”

The stairs to the mezzanine are on the left of the kitchen and the steel stairs are very industrial chic. While on the mezzanine you will find stained oak bench seating with leather seat pads. Says David, ‘I wanted to get away from traditional fixed upholstered seating.”

The light fittings are quite minimalist, again they have a nonfussy, industrial chic look, in fact they could have been hanging in the fruit market all these years ago. The balcony is formed from spoked steel, which allows you to see what is going on throughout the whole restaurant, helped by a large mirror which is located on the stairwell wall.

It really is a bit different. Perhaps the last word should go to Joanna Blythman, “It’s just what Glasgow needs.”

2012 REVIEW THE DRAM INVITED SOME KEY PLAYERS IN THE LICENSED TRADE TO GIVE US THEIR VIEW On 2012. HERE’S WHAT THEY HAD TO SAY:

What do you believe were your major accomplishments in 2012?

record EBITDA in year 2011-2012. The team did brilliantly, in what is still an incredibly difficult economic climate.

Colin Beattie, Oran Mor: Ensuring that the business continued to prosper in the face of adversity. Not necessarily in terms of straightforward sales (although obviously that is important), but with the banks moving the goal posts due to their changing policies, projections go out the window and prudence on the part of the operator can be undermined.

Malcolm Binnie, Townhouse Restaurants: The year for our company has been all about improving our product and margins. An exciting new menu has seen more guests coming through our doors, spend per head increased slightly and food margins increase by 3%. With overheads constantly increasing it is vital that we continue to grow footfall and margin and consistently provide a great product.

As you look back on 2012 what is your primary feeling?

Colin: Wet, wet and wet... in other words a wet blanket. The high point is that it is nearing the end.

Malcolm: Really tough year for our industry I think that we are all working harder and smarter than ever hopefully the benefits will start following soon.

Colin Beattie

James: Stagnation in the publics eye. You just need to flick back through DRAM and see how few new major projects there have been in Edinburgh. This has had the effect of making the trade feel very flat for the public as there hasn’t been any major new bar or club openings in the city centre. That said some of the vibrant independent operators have been going from strength to strength - Blackbird and Bon Vivant Stockbridge are both great recent additions. Also some of the larger groups such as Signature have acquired great sites but have retained their identity, so from a public perception Edinburgh is very much the same.

James Sutherland, Sutherland Hospitality: We’ve had a great year even though we had such poor summer weather. Our underlying business has showed double digit growth in a tough market where competition is the strongest it has ever been and as such I am delighted. This is testament to the hard work of the whole team, both front and back of Nic: A sense of achievement and pride. It has been Malcolm Binnie house, not just me. On a personal note I am delighted a tough year in terms of trading conditions due to the with our newest arm of the company, 56 Events, which economic downturn, but the company has remained has steadily grown into a real force where we have headstrong and determined at all times, this is down been involved with some exceptional events. I have to a great team who are motivated and ambitious personally been heavily involved with this every step which is clearly reflected throughout the business of the way from its inception and its been great and in turn the company business results. to develop till we can find the right project and location for expansion of the core bar business.

David: I really believe you have got to be so

intelligent as regards how you go about your business in this incredibly difficult period for the trade. You need to be very, very creative in coming up with the correct sales initiatives pertinent for your market place, and you have to be incredibly lean James and efficient with all costs, whilst not stunting potential Sutherland growth. And all supported with phenomenal hard work, and keeping your ‘foot on the pedal’ at all times.

David Wither, Montpeliers: Achieving record sales and Nic Wood, Signature Pub Group: The opening of our new venue - Kyloe Restaurant & Grill. The restaurant continues to grow from strength to strength, developing a strong brand identity and loyal customer base. We are also exceptionally pleased to see Y.O.Y growth across all of our businesses.

DECEMBER12 DRAM 29

2012 REVIEW Industry news - what stood out for you?

James: Martin Duffy - I have two reasons for this. One he’s my bar manager at 56 North and I see him and the team almost every day. Its always fun to hear the latest and greatest ideas for what they think we could or should be doing next for our customers. Secondly is the Scottish Bar Network (formally SSPB) which Martin founded last year. He spends so much of his own time doing events, working with brands and building a real community feel for Scottish bartenders and manager all for no remuneration’s! I have always backed him and this project 110% and I hope it continues to have real success.

Colin: The continued investment of some companies in the ontrade particularly C&C. Heineken too is beginning to open up.

The key thing is that there is investment there if you look hard enough.

Malcolm: Waverley going into administration came as a complete shock and a reminder that in the current climate no on you can stand still. No matter how good you are or how established you are we are still trading in difficult and challenging times.

James: Waverley going into administration is the biggest thing that jumps to mind. It shows how tough it actually is in the trade for a lot of operators and how hard everyone is looking at margins and driving down costs. This has placed a huge strain on the whole industry and the traditional models of the trade. At the same time the duty escalator is causing price rises far above inflation for all our customers and margins are constantly tightening as a result.

Nic: The demise of Waverly TBS. This was a significant and shocking event of 2012. It demonstrates how serious and unstable the economy remains to be.

David: Probably one of the big shocks of 2012 was the administration of Waverley TBS. It’s a real leveller to see such a huge institution going to the wall! A huge reminder that collapse can happen to any company if performance isn’t achieved.

Nic: Sandia Chang and James Knappett – the owners of Bubbledogs and The Kitchen Table in London – as they continue to take risks within the industry and do so with exceptional style and grace.

David: I’d have to say Colin, Kenny and Alison Blair at Buzzworks. Through a very difficult time awaiting insurance payout for the fire at Lido, they have continued to expand, develop and succeed with refreshing new openings! – A real inspiration!

Nic Wood

What do you hope next year will bring?

Colin: Sunshine... I like to think the tide is turning. I hoping we can move onwards and upwards.

Malcolm: A mild winter and a half decent summer will do just nicely all the other issues that we are currently dealing with are likely to still be there for a bit longer.

James: For the company we are looking to continue to grow. On a personal note some good weather for David Wither 56 North over the summer would be wonderful. We are hoping to add to our venues in 2013, but are being very careful as I see location as key and like al lot of operators we are in no rush to commit unless we are sure of the site.

Colin: Sandy Bulloch for his legacy, not just the whisky industry at large, but the legacy that is Portavadie that will serve the Nic: More of the same success we have experienced Scottish tourism industry for many years to come. It’s a project throughout 2012! We have some big plans for 2013 including that has been very dear to his heart, and it is something new venue openings, rebranding of projects and new faces to Scotland should be proud of.

The Signature Group. Watch this space!

Company or person of the year and why?

Malcolm: Jackie Carson from 3663 has probably worked harder for us this year than any other rep, she is constantly challenged and always delivers.

30 DRAM DECEMBER 12

David: Hopefully 2013 will see a bit of easing of bank funding, to allow the economy to start easing slowly. An easing of low margin promotions. And a bit more of a level playing field with super market pricing.

Craig Gardner and Simon Magnus

SUE SAYS T

he difference between Glasgow and Edinburgh was highlighted to me recently – particularly when it comes to celebrations. The Caledonian Waldorf Astoria celebrated its re-opening with a lovely discreet lunch in the Pomadour Restaurant for 30 people... when Glasgow’s Hilton Hotel celebrated its recent make-over and 20th birthday they had a party for a couple of hundred people and invited Glasgow’s glitterati which included journalists, Miss Scotland, and various business movers and shakers.

Entertainment was at the heart of the event with local ninepiece soul band Counselled Out performing as well as being entertained by fire eaters and aerial artists. Champagne and cocktails flowed and the very best of Scottish produce was on offer from the chefs... who excelled on the evening.

The two hotels are part of the same group, but their approach is entirely different. Congratulations to Craig Gardner and Simon Magnus (pictured, top) for putting on a terrific night. A pat on the back to Matthew Clark too, who pulled out all the stops to rescue the drinks offering... as Hilton was with Waverley TBS. It’s celebrations all round… first of all Ann Smith of Kopparberg is now Mrs Colin Nixon (pictured, centre), after tying the knot a few weeks ago, and Ian Cumming, one of Scotland’s drinks eligibles is now off the market having proposed to his lovely girlfriend Lesley Alexander. And she amazingly accepted! Congrats to them all.

What is the most important part of your business? Your licence perhaps? That’s why it is so surprising that more than 20 outlets in Aberdeen have been late with their fees!

I received a press release advising me of a new bar in London... the press release starts... “The hottest new bar opening on everyone’s lips - Mezcaleria Quiquiriqui”... the name just trips off the tongue! And that’s before a glass or two of Mezcal.

Hotels and restaurant’s who write their own glowing reviews are to be named and shamed. With advancements in technology, review platforms have started to rid their sites of fake reviews and name the guilty in the process. Yelp are the first to roll out the technology and it is expected that Tripadvisor and other major review platforms will follow suit

Craig Gardner and Simon Magnus

shortly. If caught your profile will be stamped, so folk know that your review can’t be relied on. You have been warned.

We visited Dewars World of Whisky last month and what an experience that was. Not least because Andy Gemmell, Dewars new brand ambassador, was an excellent host. Not only did we get a tour of the distillery but we also got to visit the wee out house beside the burn to enjoy a dram as our forefathers enjoyed it... it nearly blew our heads off! Then we headed back to the Kenmore Hotel and after dinner retired to the small bar... where we proceeded to entertain the rest of the pubs inhabitants. So much so that next morning everyone commented on how much they enjoyed their evening in a Scottish pub. Some of them said it was the best night that they had in Scotland! I hope they are not expecting a sing-song in every Scottish hostelry! But I have to say I had no idea Andy had the X-Factor!

As for Lynn, my colleague, she proved to be a real entertainer and even got folk up dancing. PS I do have the video footage... all fees to charity.

The announcement that AG Barr and Britvic have agreed to merge, may well result in up to 500 jobs being shed. That could be a bitter sweet pill for Scots. AG Barr which has been one of Scotland’s flagship companies for years, built its reputation on the back of Irn Bru, Scotland’s national soft drink.

But Scots don’t have a forgiving nature, just ask Diageo. When they closed Bell’s Perth offices, the fall-out saw Bell’s sales falter dramatically in Scotland and the brand has never quite recovered.

Here’s hoping that jobs won’t be slashed in Cumbernauld, after all that would be awkward... but I’m sure the management wouldn’t be that much of a ‘Fanny’.

I just love the new Carling Zest adverts (above centre)... they encourage folk to get out and socialise this winter. Finally an advert that supports the Scotland’s pubs and clubs!

Well done to the The Watering Hole in Dunfermline. It has just won the Radio Forth 2012 Best Bar or Restaurant.

Owner Ken Trotter told DRAM, “It really was a wonderful feeling to win this award, and I’d like to mention that we are a family team here, which includes my wife, sons and even my grandchildren. It means so much to us, thanks very much to everyone who voted.” What a nice man.

DECEMBER12 DRAM 31

... and ACTION!!

BarAndPub.tv A new Internet TV platform which will bring the Scottish licensed trade a real voice.

From brand news to licensee interviews, bar tours to drinks advertisements old and new, and also an opportunity for you to upload your own videos to the channel.

Once again The DRAM is leading, not following!

ROUND UP T h e Glasgow Best Bar N o n e Awards are the biggest Best Bar None Awards in Scotland, and this year around 250 people attended the ceremony at the Grand Central. More than 80 pubs, bars and clubs and a hotel were accredited. As you can see the proud holders of the accolades were delighted.

Well done to CPL to picked up some of the top awards.

DECEMBER12 DRAM 33

ROUND UP BEST BAR NONE CONTINUED

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