DRAM DRINKS RETAILING AND MARKETING
341
@dramscotland
DRAM MAGAZINE ISSN 1470-241X February 2019
/dram.scotland
TERRY BUTCHER CHECKS OUT PREMIER SPORTS 2018/19 WILLIAM HILL SCOTTISH CUP MATCHES
TEAM LAUNCH FIFE ARMS THE POP-UP GEEKS • WOMEN WE LOVE • BUSINESS BUILDING
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DRAM DRINKS RETAILING AND MARKETING
WELCOME Our cover features Terry Butcher who was on hand recently to launch Premier Sports support of the Scottish Cup. See our news story on page 5. Whether you’re an old romantic or not, the odds are some of your customers will be, which is why we’ve put together some Valentine’s cocktail recipes for you on page 19 to celebrate the month of hearts and flowers. And while I’m on the subject of love, we’ve also identified 12 women that we love because of the passion they have for the trade and their business. See who we’ve spotlighted on page 8. I had the pleasure of catching up with a couple that is moving and shaking in the world of the pop-up bar, Linden Wilkinson and Rachael Carpenter, aka The Pop-Up Geeks. Turn to page 16 to read it. Given that many of us feel like we’re in freefall thanks to Brexit, we decided to speak to experts in their fields, from PR to property, to compile a feature on how you can instead plough your energy into building your business in 2019. You’ll find it on page 14. This month’s design focus is The Grahamston at The Radisson Blu in Glasgow. Plus there’s all the latest news, brand news and company news – as well as more straight talking from publisher Susan Young on page 27.
Jason Caddy, Editor jason@mediaworldltd.com dramscotland.co.uk
@dramscotland
/dram.scotland
CONTENTS February
2019
FEATURES
8 16 14 23
WOMEN WE LOVE
12 women driving their businesses forward.
LICENSEE INTERVIEW
Jason Caddy chews the cud with Pop-Up Geeks, Linden Wilkinson and Rachael Carpenter.
MAKE YOUR BUSINESS BOOM IN 2019 Experts in their field reveal all.
DESIGN FEATURE:
The Grahamston at Glasgow’s Radisson Blu.
REGULARS
4 7 27
NEWS
All the news from around the trade.
BRAND NEWS
The latest brand news.
SUE SAYS
Find out what Susan Young has to say.
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GRAND RE-OPENING FOR KINGSHOUSE HOTEL The Kings House Hotel in Glencoe was getting set to re-open as we went to press. The 17th century Inn has received a £12m refurbishment which has not only added 35 rooms but also includes a brand new dining room to accompany the hotel’s original climbers’ bar which has been renamed ‘The Way Inn’. GM Craig Haddow said, “Kingshouse used to be known as a welcoming place to lay your head overnight but we are now equipped to make more of the stunning surroundings to be a destination venue for longer stays as well. We will also be able to host weddings for up to 100 people, with 57 comfortable and contemporary bedrooms for guests.” He continued, “Bunkhouse accommodation will still be available for those on the West Highland Way but this too has been modernised and upgraded, with new drying rooms and a bag store added to increase comfort and utility.” The Kingshouse Hotel will be managed under contract by the family-owned Crieff Hydro Family of Hotels and owner Stephen Leckie said, “Our motivation from the outset, was to provide continuity for all the things which make Kingshouse unique while ensuring its longevity for another century and more. It was important for all of us to retain the ethos of muddy boots and wet dogs drying in front of open fires while ensuring the standard of hospitality and comfort was fit for the international audience attracted to dramatic Glencoe.” Many historic figures including author Charles Dickens and poet William Wordsworth have stayed there.
Did you know? A new Spanish tapas-style restaurant called La Cueva is set to open at 15 Ward Road in Dundee. New owners Louise Curran and partner Jesus Orta Rico are leasing the restaurant from Dundee-based drinks wholesaler JF Kegs. 4
DRAM FEBRUARY 2019
LISINI COMPLETES PHASE ONE OF DALZIEL PARK REFURBISHMENT The Lisini Pub Company has just re-opened its bar at the Dalziel Park Hotel in Motherwell after a complete refurbishment. This is phase one of a three-phase upgrade, which entailed the creation of a new island bar, designed by Dominic Paul from IDBD, and was unofficially opened by footballer Kieren Tierney, a hotel regular. Said Siobhan Edwards, Director Marketing Communications, “Kieren often pops in and we were delighted when he popped in to unofficially celebrate the opening.” She continued, “We have had Dalziel Park for seven years and we continue to re-invest in our core business. The idea behind the revamp was to get away from optic, which does have a purpose in the trade, but we wanted to elevate our standards and style of service and increase our portfolio and spirit serves. Phases two and three will involve substantial refurbishment of the Bar and Brasserie, plus by adding additional accommodation we aim to enhance our already vibrant wedding and business trade.” Phases two and three are due to be completed this year.
Plans to extend historic Melrose pub given the green light It’s always tricky trying to secure planning permission when a pub’s steeped in history but The King’s Arms in Melrose High Street has managed it. Scottish Borders Council planners have said yes to the addition of a side extension to the pub, believed to date back to the 1820s. It has been shut since January last year. A spokesperson for owner Punch Taverns told DRAM, ‘’We are pleased to confirm that we have recruited an experienced operator to take the long term opportunity at the Kings Arms Hotel. We plan to complete a significant investment of more than £500k which will comprise of a full redecoration throughout, bringing this fantastic building up to date whilst maintaining all its existing charm and tradition. We are also really excited to confirm that we have been successful in gaining planning permission to extend the building and create an orangery style dining room. We look forward to sharing more detail with the community as the project progresses’’
NEWS COVER STORY
PREMIER SPORTS PARTNERS WITH WILLIAM HILL SCOTTISH CUP
Off Piste to rise again as... Off-Piste on Glasgow’s Radnor Street will close this month for a refurbishment and rebranding as....a name that’s yet to be decided on. Leaseholder Emma Oates told DRAM, “Off Piste was only ever a pop-up, so we’re saying goodbye to it and making some alterations to the layout when we close for about three weeks. There are a few names in the running for the re-brand but we haven’t decided on THE one yet.” She continued, “I want to move the bar to create a side area with additional seating/private dining space and also create a private dining area on the mezzanine. In fact, the purpose of the refurbishment is to create more of a versatile space than it is currently.” The new restaurant will continue Off-Piste’s legacy by targeting daytime customers looking for brunch and lunch, while the evening menu is tipped by Emma to feature “Northern European” cuisine.
CHERRY TREE COFFEE HOUSE AND WINE BAR IS A FIRST FOR GIFFNOCK A new coffee shop and wine bar combo called Cherry Tree Coffee House and Wine Bar - a first for Giffnock, say the people behind it - will open at 227 Fenwick Road Giffnock at the beginning of next month in a former Clydesdale Bank. Right now it’s undergoing a refurbishment, including an extension. The bank’s (vault) has been removed and will now serve as a wine cellar, which the team have sourced mainly from Europe.
Ex-footballer Terry Butcher was on hand recently to promote Premier Sports partnership with the William Hill Scottish Cup. Premier Sports will screen first pick matches from the William Hill Scottish Cup for the next six years. Premier Sports will screen two exclusive first pick matches from the fifth round and sixth round, exclusive first pick semi-final and the Scottish Cup Final itself (along with BBC Scotland). From 2020, Premier Sports will also broadcast live coverage of up to 16 matches in the Betfred Cup. In addition, Premier Sports expects to continue covering Scottish clubs in European qualification matches.on-air presenting team for coverage of the William Hill Scottish Cup will feature the current BT Sport lineup of analysts Chris Sutton, Ally McCoist and Stephen Craigan, host Darrell Currie, commentator Rory Hamilton and pitchside reporter Emma Dodds.
ABERDOUR BAR SET FOR MAKE-OVER The Cedar Inn in Aberdour, which has been shut for the last 12 months is set for a complete make-over by owners Star Pubs & Bars. The pub was formerly part of the Punch Taverns estate until being Star Pubs & Bars, back in August 2017. It currently boasts a 50-cover restaurant, public bar, conservatory and nine en-suite letting rooms. The new plans include alterations to both the front and rear of the property, on Shore Road. The proposals also include creating a large glass frontage to the restaurant area, which would significantly alter the current design of the front of the property. A spokesperson for Star Pubs & Bars told DRAM, “We can confirm that we have applied for planning permission to upgrade The Cedar Inn in Aberdour, which has been closed for a year so, and that this is already in place once a new operator is found to take it forward. At this stage, the plans are indicative of what we would like to do to improve the pub and broaden its appeal. A complete internal and external refurbishment is planned including upgrading the nine letting rooms to cater to both the local community and tourist trade. To complement the new look, the pub will premiumise its food and drinks offer once reopened.”
BYE BYE BRUTTI MA BUONI HELLO AMSTERDAM Michael Woods of Saint Luke’s and The Winged Ox fame has added Glasgow’s Brunswick Hotel’s bar to his portfolio and given it wings thanks to an extensive refurbishment. Brutti Ma Buoni is now no more. It’s now called The Amsterdam, The Dam for short. Both the ground floor and basement have been refurbished, with the basement now being used primarily as a live venue for local musicians. Saint Luke’s and The Winged Ox GM Alex Riches told DRAM, “It’ll be the ‘dam’ best bar in Glasgow. There are 6o covers in the bar where we’ll also be serving food and the décor is best described as ‘Dutch dive bar vibes’ because we’ve darkened down the place and added red lights and bricked-up walls. There’s also a poster-ceiling in the 100-capacity basement that will play host to bands, and be a sister venue to Saint Luke’s and The Winged Ox.” DRAM FEBRUARY 2019 5
NEWS OLI NORMAN BUYS OUT STEPHEN WHITE FROM BAR GROUP Glasgow entrepreneur Oli Norman has taken full control of the sevenstrong pub business that he and Stephen White built. Norman has now parted ways with White having acquired White’s 50% stake in the business. This means that he now has full control of the company which the two set up in 2010. The deal values the business in excess of £15 million. Norman, 40, now has sole control of some of the Glasgow’s bestknown venues, including Sloan’s, Brel, Maggie May’s and The Griffin. The deal also covers recent additions to the portfolio – Epicures of Hyndland, the nearby Nick’s Italian Kitchen and Bar and the newly-launched Jacques in Finnieston. Stephen White said, “Oli and I have complemented each other very well and the growth of the business is something we’re both
extremely proud of. We’ve achieved strong, sustained growth in a very competitive market and I felt that it was the right time to sell my share of the business to Oli and move on to my next venture. I’ve got some very interesting opportunities which I’m keen to take forward in the coming months. “Oli will undoubtedly continue the group’s expansion and I’m excited to see what he does next. The business is in extremely good shape, with a very talented and highly motivated team and is well-placed to capitalise on Glasgow’s burgeoning bar and restaurant scene.” Oli Norman, who is also the founder of exclusive deals and events company itison, said, “My partnership with Stephen has been incredibly successful and we’ve had a great journey together. I’m excited about the future, particularly following the recent acquisition of Nick’s, Epicures and Jacques, with major plans in store for them.” White, who also owns several other well-known Glasgow venues, including Blackfriars and Munro’s, is also the founder of the Scottish Gin Society. The business employs more than 200 people.
LADY LIBERTINE OPENS HER DOORS WITHIN THE EDINBURGH
Elliots to be renamed Vic’s & The Vine following refurbishment
The Edinburgh Grand has added a further art deco inspired bar and dining experience with the launch of Lady Libertine. Lady Libertine is the second venue operated by The Bon Vivant Group in The Edinburgh Grand and shares the building with its sibling The Register Club cocktail bar and the London-originated Hawksmoor steak restaurant. With contemporary black and white decor, flashes of chrome combined with traditional wood finishes, two bars, a coffee and wine lounge and brasserie, Lady Libertine is split across two floors with a capacity to seat 150. Occupying part of the basement of the building, which was once a bank headquarters, Lady Libertine also offers private dining in one of the original walk-in safes. Gavin MacLennan, General Manager of The Edinburgh Grand, which is operated by Lateral City Apartments, said, “We are redefining the hotel model with our offer of apartments alongside best in class food and drink operators, all within an amazing building. Working with The Bon Vivant Group is part of that vision and we’re delighted the company opened a second venue within The Edinburgh Grand, catering for guests and visitors who are looking for somewhere that’s different and beautiful.”
Buzzworks Holdings has closed Elliots bar and restaurant in Prestwick for a refurbishment and rebranding that will be unveiled at Easter. It will from here on in be called Vic’s & The Vine and be a venue of two halves. The restaurant will be called The Vine and have 150 covers serving food from breakfast to late every day. The bar will be called Vic’s and will be a modern take on a traditional bar featuring live sport and entertainment seven days a week, including opening to 2.30am on weekends. Kenny Blair, Buzzworks Holdings MD, said, “It’s essential to evolve within the hospitality industry and look at innovative ways to create new and exciting concepts for our customers. It’s an exciting time for the company as this major refurbishment gets underway.” He continued “We’ve seen an appetite in the industry for more cool and modern pubs and similarly to our T-Bar in Ayr, Vic’s will be a traditional bar with a twist. This will both suit the local market and sit alongside our excellent new restaurant offering in Prestwick. Our vision is to create the best day to night venue in Scotland and we are confident Vic’s & The Vine will match those expectations.” A Churrasco BBQ pit will take centre stage in the brand new kitchen, plus the restaurant area will also have a dedicated private dining room for up to 24 guests.
SECOND SITE FOR LOUDONS Edinburgh-based cafe and bakery Loudons is to open its second site in the city. The family-run company is opening the outlet in New Waverley, in New Street Square. Loudons’ existing site opened in Fountainbridge eight years ago. 6
DRAM FEBRUARY 2019
BRAND NEWS Whisky
Gin
KINGSBARN DISTILLERY’S SINGLE MALT TAKES FLIGHT A long-held dream to distil fine single malt whisky in the East Neuk of Fife has become a reality for the founders of Kingsbarns Distillery, as they toast the launch of their first flagship expression: Kingsbarns ‘Dream to Dram’. Named to mark the Wemyss Family’s vision to bring malt whisky distilling to their Fife home, the new release is a truly local dram, having been slowly crafted with barley harvested exclusively from the golden fields of East Fife. The East Neuk enjoys high levels of sunshine, good soil and not too much rain, which creates the perfect growing conditions for barley. Every drop of Dream to Dram is made from barley harvested in these sun-soaked fields. The addition of pure, rich mineral water drawn from an aquifer 100 metres below the Distillery adds to the local character and light, fruity flavour profile of the whisky. A long, slow production process in copper pot stills is at the heart of distillation: a 3 – 5 day fermentation period, wash stills that run for 8 hours and a slow running spirit still with high cut points. That will never change and the stills will never run any faster, say the company.
MAKAR CHERRY GIN WINS TOP ACCOLADE FOR FLAVOUR Glasgow born Makar Cherry Gin has been named the ‘UK’s Best Flavoured Gin’ at the World Gin Awards, which took place last month. Commenting on the award, co-founder and Marketing Director Mike Hayward said, “We are absolutely thrilled that Makar Cherry Gin has been awarded UK’s Best Flavoured Gin at the World Gin Awards, especially as competition in this particular category is on the rise. We believe we have created a fruity flavoured gin without sacrificing the taste of our traditional juniper-led gin, which has become the staple of the Makar brand.” He continued, “Makar Cherry Gin only launched five months ago so to be recognised in such a prestigious industry award so soon is an extremely proud moment for us.” Makar Oak Aged Gin was also awarded the Bronze Medal in the UK’s Matured Gin category.
Rum New rum for Deeside Distillery
A North-East distillery has launched an exciting new venture with the creation of the UK’s first single cask cask-strength rum. Devil’s Point, developed by Deeside Distillery, is the first rum to be aged in a variation of experimental casks. This creates products with as much character and authenticity of a Caribbean rum as possible – but still being aligned to Scotch Whisky production. Brand ambassador Ryan Rhodes said, “The appetite for rum was really flagged up during one of our projects with Aberdeen bar Dusk who were using between 80-100 bottles of rum a week and wanted to create their own spirits in-house. The ‘Dusk Distillation Project’ allowed us to develop a rum and after tasting it last year, we decided to create Devil’s Point as it was too good not to share. “We tip our hat to our neighbours Dark Matter rum distillers, also based in Banchory, who were the ones to pave the way to make a Scottish rum. They first put casks down three years ago but have yet to bottle them. With other local Distilleries looking at releasing rum we thought it was now time to launch our new experimental products we have been working on in secret!”
ORO GIN WINS SILVER AT THE WORLD GIN AWARDS 2019 Oro Gin, from the Dumfriesshire-based Oro Gin Distilling Co, picked up the silver title in the London Dry Gin (UK) category at the World Gin Awards 2019 last month. Ray Clynick Jr, Head Distiller at Oro Gin, said, “I’m thrilled to announce Oro Gin has been presented with a silver award at the World Gin Awards 2019. A lot of work has gone into making Oro Gin one of the smoothest, most sophisticated gins on the market, and it’s fantastic to see gin experts, award judges and our customers enjoying it as much as we do.” Oro Gin, which is described as a “Scottish dry gin”, is distilled with fifteen different botanicals including juniper, coriander, cinnamon and pink peppercorns – plus one secret ingredient – with spicy vanilla notes on the palate.
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WOMEN WE IT’S THE MONTH OF LOVE AND WE’RE PROFILING TWELVE WOMEN THAT WE LOVE. WOMEN THAT ARE PASSIONATE ABOUT THE BUSINESSES THEY WORK FOR AND ARE COMMITTED TO DRIVING THEM FORWARD. WE ALSO PUT A SHOUT OUT ON FACEBOOK FOR RECOMMENDATIONS AND SOME OF THEM ARE INCLUDED HERE TOO. OBVIOUSLY, WE LOVE A LOT MORE... YOU KNOW WHO YOU ARE!
LOUISE MACLEAN
ANNA CHRISTOPHERSON
Louise started at UDV in 1998 as area sales manager for Dundee and Perthshire, which she describes as a ‘baptism of fire’. Then she joined Coors for five years and Tennents for eight. Said Louise, “I was always aware that I worked in a male-dominated industry but I never felt any inequality and was always fairly treated. I always did sales until I went to Tennents, where I joined the marketing team, working at bringing new products to market.” Louise joined Nic Wood’s Signature Pub Group in 2013 when it wasn’t the beast that it is today. She said, “When I joined, Nic had four pubs. He now has 23.” And what about the market? How has that changed? Said Louise, “Edinburgh is now a much tougher market to operate in because it’s such a competitive market. Glasgow, on the other hand, is pretty stable, but in Glasgow, the customer is always looking for the next shiny new thing. Operators must therefore constantly re-invent without losing the core identity of the business. Not easy.” Away from the job, Louise has two small children that keep her very busy. She also enjoys running.
Anna Christopherson runs Edinburgh’s Boda Swedish Bar and Restaurant Group, along with her husband Mike, which counts Hemma, Joseph Pearce’s, Sofi’s, Victoria and Akva and, as of November last year, Harry’s Bar in its portfolio. She recently won the UK bartender engagement programme, Jim Beam presents: Class of 2018 because of her outstanding performance across the board. Said Anna of being a woman in business and the challenges it presents, “Obviously, being your own boss helps. I worked in the property business before and had things said to me like ‘don’t get pregnant.’ You can also be determined and driven without being seen as bossy these days. I’m also proud of the fact that our management team is 50:50 female/male.” Away from running all those bars, she also likes...running! Explained Anna, “I run marathons all over the world, Sweden, Paris and Berlin. I also travel back to Sweden a lot, which is a real contrast to Edinburgh because we go foraging and boar hunting (I don’t actually shoot them). She’s also up for yet another challenge this year. “My goal for 2019 is to learn French.”
Director of Sales and Marketing Signature Pubs
JACQUELINE FENNESSY AND CATHERINE HARDY Left Bank. Glasgow
Jacqueline Fennessy and Catherine Hardy own Glasgow’s 13th Note, Bungo Bar and Kitchen and Left Bank. At the time of writing this feature, Catherine was in Australia at a wedding, but Jacqueline was around. She said, “Things are going really well with the businesses now. We’ve had the 13th Note for 18 years and we just celebrated Bungo’s seventh birthday. The plan was to buy the freehold after two years, which we did. We’d only be interested in a fourth place if we could buy the place outright.” So, what are the challenges affecting the business? Said Jacqueline, “There’s a shortage of quality trained chefs, and I’m not alone in holding this view. There’s simply not enough new blood coming up. That’s why when you get a good chef you must treat them well. This also puts them in the dominant position.” Both Jacqueline and Catherine have dogs. Jacqueline’s is a French Bulldog called Squash (She’s also a League One Squash player) and Catherine’s are called Buster and Scout, a terrier. Catherine is also a yoga devotee and has recently qualified as a yoga teacher.
Boda Bar and Pub Group Edinburgh
LINDA MITCHELL
Distell Europe. East Kilbride Linda was one of the people our Facebook followers nominated as one of the women we love. It all began for Linda when she worked for Burn Stewart Distillers as a sales merchandiser, working in the off-trade Spirit brand development within Convenience sector. Linda then moved to the on-trade as Business Development Executive. She was soon promoted to manager and this gave way to her current role, National Account Executive for Distell (the owners of Burn Stewart). Said Linda, “I’m so lucky to work in something that I am passionate about and that I like to call my hobby. It can be interesting because there are still some people that come up against that assume that you don’t know much about whisky because you’re a woman, which makes me smile.” And Linda has also known younger people adopting malts. “When I speak to licensees, many of them are encouraged by the shift towards premiumisation, as well as more younger consumers adopting malt whisky as their drink of choice.” Linda’s three grandchildren keep her busy when she’s not on the road or catching up on her paperwork, plus she also loves socialising and checking out new bars and restaurants.
WORKING IN PARTNERSHIP • FIND YOUR PERFECT JOB • FIND YOUR DREAM EMPLOYEE 8
DRAM FEBRUARY DECEMBER 2019 2018
LOVE
BROUGHT TO YOU BY
GIOVANNA EUSEBI Eusebi. Glasgow
Giovanna is the brains behind The Eusebi Deli in Glasgow’s west end, where she employs 48 staff. Hospitality is definitely in her blood. Her paternal grandparents ran an ice-cream parlour in Partick, while her father ran an Italian grocery shop in the east end. Giovanna had this to say about the challenges she is facing, “It’s the same local challenges that are affecting all in our industry – like rates, food waste and the cost of disposing of it. I’m immensely customer focused and I firmly believe you are only as good as your last diner’s experience. I try to always work in the moment, though.” As for being a woman in the trade, she doesn’t see this as setting her apart in any way. “I don’t particularly like that differentiation and prefer to prove myself on my ability rather than my gender” Unfortunately Giovanna doesn’t find much time to pursue many outside interests, although she does get away to a completely new environment from time to time. She explained, “I tend to work until burnout and then take some time away. I managed to get away for three days to Lisbon at the beginning of January and was able to catch my breath and gather my thoughts.”
CARA NIKOLIC
JEN JOYNES
La Barca. Helensburgh
Regional Account Executive, William Grant & Sons
Former journalist Cara Nikolic owns and operates Helensburgh’s La Barca Tapas Bar, Cattle & Creel Seafood and Steakhouse, Padrone Pizzeria and The Logie Baird Bar together with husband, Milan. She started out working on The Helensburgh Advertiser and Greenock Telegraph, latterly working on The Daily Record, from which she took voluntary redundancy. Together with a £25k bank loan and her redundancy Cara and Milan took on her first venture, The Riverbank Bar, which was in administration in 2010. All the others are failed businesses boarded or closing when Cara and Milan took them on. Said Cara, “This was a whole new career for me and I’d never pulled a pint before in my life. We did four refurbishments in eight years. People still come into the bar and assume that I’m the boss and not the boss, but journalism was the same, so I was used to that kind of retrograde attitude.” Cara and Milan also have twin boys, and she has resolved to try and work on her life/work balance this year. She explained, “As well as getting up an hour before everybody else to answer emails etc. I also work until 11 at night and my boys will say, ‘why are you still working, mum?’ so I plan to restructure the business in 2019 to ensure that I’m not shouldering all the responsibility.
Jen Joyes started off selling coffee for Liberty Coffee followed by a move into wholesale selling beers, wines and spirits for Dunns, before joining William Grant & Sons. Said Jen, “I knew that I always wanted to work for a brand and this was the perfect fit for me. I cut my teeth with Glasgow as my territory, now I’m responsible for groups.” She continued, “What I love about the job is that my customers bring some wonderful ideas to the table, and it’s my job to make them happen.” And are there any challenges to being a woman working in whisky? Said Jen, “It’s all down to perception, and I understand that this can be an intimidating category for some, but this is slowly changing because there are more female consumers drinking it and more women working in it, which is wonderful.” Jen’s dog, Islay, is her other big passion, as is hillwalking and, having just moved into a 100-year-old property in Glasgow, she’s honing her DIY skills by rolling up those sleeves. She also hasn’t ruled out getting a wee companion for Islay in the future.
WWW. ASTONFORRESTRECRUITMENT.CO.UK • 03300 04 19 19 DRAM FEBRUARY 2019 9
WOMEN WE LOVE CELESTE MCGINN Grahamston Leisure. Glasgow
Celeste McGinn owns three bars on Glasgow’s Hope Street, Denholms Bar, 26 Hope Street and McGinns. She also launched her own gin last year called ‘McGin’. Said Celeste, “The gin started off as a bit of fun but it’s proved so popular that we’re now distributing it to other bars with the help of a few suppliers.” Celeste has been in the trade most of her working life, inheriting Denholms Bar off of her parents. She explained, “My aunt worked in the bar and then my mum took it over a very long time ago. I took over the reins 25 years ago. I acquired 26 Hope Street 15 years ago and McGinns a year or so after that. In that time I have seen a lot of changes, like the rise of the super pub that acts like a big fishing net scooping up all the customers before they get a chance to check out wee pubs. They might be able to take 2000 to my 100 but in my opinion, these places are lacking in character.” Celeste hasn’t ruled out any further product launches, plus she’s got her hands full with McGin. She said, “We did a pop-bar at Glasgow’s Central Hotel just before Christmas that was so successful that they asked us back for January to March.”
ROSLYN LAMONT Head of On Trade, Whyte & Mackay
BROUGHT TO YOU BY CATHERINE CONAGHAN On-Trade Controller Edrington-Beam Suntory UK
Catherine Conaghan was one of few women employed by Guinness in 1994. “I guess this was indicative of the industry back then and it’s scary to think that this was only 25 years ago,” said Catherine. She was with the company for a total of 23 years and personal highlights include working with Reserve Brands and holding a World Class final on board a plane to New York. She’s originally from Cumbernauld, and even though her various commercial roles at Guinness (later Diageo) took Catherine all over the world, she’s now back in her home town of Cumbernauld. Said Catherine, “I’m sure, and like many of the women you’re talking to for this feature, the balance between work and family life has to be right. I took voluntary redundancy from Diageo, but the timing was perfect because my two kids were getting older and my parents also required care, plus I’d achieved all I could there.” She continued, “I get my energy from this industry and I never imagined after leaving behind such a portfolio of brands like Diageo’s that I’d be fired up to the same extent again, but this has happened at Edrington-Beam Suntory UK with iconic brands like The Macallan and Maker’s Mark.” Away from the job, Catherine likes to run, plus she’s just taken up yoga.
LISA WISHART
Roslyn joined Anheuser-Busch in 2000 as a National Accounts Manager, looking after regional wholesalers in London and the South, and later Scotland and the North. The drinks industry clearly made an impact on her because she remained in the role for over 7 years, before being promoted to Regional Manager for the North area. Roslyn then had five enjoyable years at Burn Stewart Distillers, again in a NAM role, followed by a move to Whyte & Mackay in 2015, where she took up the role of Regional Manager for the on-trade, looking after Scotland and the North, later promoted to Head of UK On-Trade for Whyte & Mackay’s growing portfolio of whiskies and spirits. Said Roslyn, “Joining Whyte & Mackay has been a real career highlight for me, it’s a business that’s been quietly preparing itself for a number of years, and is now reaping the rewards. I can honestly say it’s an exciting business to be a part of. And, with Whyte & Mackay celebrating its 175th year in 2019, who wouldn’t want to be on this train?”Away from the job, Roslyn’s fiancé works in private yachting, so when they do get time together she can be found “enjoying the isolation of the West Coast”. And as for her favourite pub in Glasgow, she loves to explore the ever-growing variety of venues across the city, but she says that “you can never go wrong with a good knees-up in the Park Bar of a Saturday night!”
MD, The Lisini Group. Lanarkshire Ever an active and vocal supporter of Scotland’s independent trade, most recently Lisa lent her considerable clout and experience to publicising the rates issue, attending a meeting and pledging her continued support to a campaign to get licensees fighting their own corner, organised by our publisher, Susan Young. Said Lisa, “I’ll bleat on about business rates until my last breath and campaign until we have a fairer system that ensures the survival of Scotland’s hospitality industry.” She continued, “I also want to mention the uncertainty of Brexit. The implications on labour shortages are immense, which is why we spent the last two years working on staff retention, and thank goodness we did, our staff turnover is now way below industry averages. We have such a hard working, diligent and fantastic team of 300.” In terms of her career highlight, Lisa said, “We took on a hotel in Lanarkshire, Dalziel Park, which had no goodwill and no reputation and we turned it into an honest, credible destination. It was also lovely to hear from the locals that this had also increased the value of their homes.” Away from the job, Lisa is a keen cyclist, baker, and is generally outdoorsy. Last year she cycled from London to Paris in aid of Jo’s Cervical Cancer Trust and Breast Cancer Care.
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DRAM FEBRUARY 2019
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46 Dalsholm Road, Glasgow, G20 0TB. Tel: 0141 946 0444
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DRAM FEBRUARY 2019
SIMS AUTOMATICS: CELEBRATING 50 YEARS AT THE TOP OF ITS GAME
I
It’s not every day that you come across a family-run business that’s celebrating 50 years of successfully supporting and supplying the Scottish licensed trade with the very best gaming machines, CCTV, big screens, pool tables, EPOS and till systems, plus ice machines, glass and dishwashers. But that’s exactly what Glasgowbased SIMS Automatics can lay claim to in 2019. Scott McGillvray heads up the operation that’s celebrating half a century of being at the top of its game and that now employs roughly 80 people. Scott and his sister, company Director Alison Lambie, are joint custodians of a business that was started by their parents back in 1969, and they’re both rightly proud of the dynamic company they’ve built. So, how did it all begin? Said Scott, “My dad started out fixing jukeboxes because at the time Glasgow didn’t have a licence for gaming machines. Then, by around the mid-70s, they started to become really popular in pubs and that’s when we really started supplying the licensed trade. Pool tables also really came into their own at this time.” In fact, it’s the only Scottish supplier that provides such a comprehensive range of gaming and entertainment equipment, and one reason this company remains at the top of its game is the fact it never stands still. Today SIMS Automatics company portfolio includes Cash Control Equipment and, most recently, KE Automatics. Said Scott, “We’re always on the acquisition trail and our most recent new business acquisition was KE Automatics, which was based in Kirkcaldy, but that building wasn’t suitable so we moved the business to a new depot in Dunfermline. We have of course always covered the east
of Scotland, but having a dedicated base in the there has definitely made business a lot slicker. It’s been up and running for a year-anda-half and has helped us extend our coverage right the way up from Edinburgh and beyond Aberdeen.” And in this world where digital is king, the business is still sensitive to the fact not every licensee is looking for the latest cutting edge technology. He said, “Digital gaming machines are not a new thing. They’ve been around for about 15 years, we’ve been supplying them for about five years, and the digital product can have around 16 games on one machine. But there are still some customers that want to see the reel spinning around, and for the more traditional outlet that doesn’t quite feel ready to fully embrace digital, there are reel-based machines that we’re happy to provide.” Aftercare and responding to customers’ needs is something that SIMS equally prides itself on. Explained Scott, “We also supply pubs owned by brewers and their pubs often require a change of machine every three months, for example, and we always remain responsive to individual customer needs. Whether that’s a multiple operator or a licensee with one premises.” The next big thing on the calendar for the team at SIMS is next month’s ScotHot in Glasgow. Said Scott, “We don’t do ScotHot every year, but this year we are going to have a pretty big presence. One of the best aspects to this type of event is that we get to see licensees face-to-face and establish in unison what we can do to improve their business. It’s always a pleasure doing business like this, and we look forward to seeing you all there.” DRAM FEBRUARY 2019 13
MAKE YOUR BUSINESS BOOM IN 2019 SURELY ONE LESSON TO BE LEARNED FROM THE BREXIT FIASCO IS TO WORK ON WHAT IS WITHIN YOUR CONTROL, LIKE KEEPING YOURSELF BUSY BY MAKING YOUR BUSINESS A SLICKER, MORE EFFICIENT OPERATION. JASON CADDY LOOKS INTO HOW LICENSEES CAN OIL THOSE COGS AND BUILD THEIR BUSINESS IN 2019. “Success usually comes to those who are too busy to be looking for it” is what a far wiser man than me, American philosopher Henry David Thoreau, had to say about success, and having spoken to various experts in their fields, I’ve collated some suggestions about how you can keep yourself busier than a bee in 2019 by building a successful business. We’ve identified six key areas in which they give you the benefit of their advice, so here goes.
DIGITAL, PR AND MARKETING Gordon White, the CEO of Glasgow-based digital marketing agency Fatbuzz. The question I posed was ‘Do licensees even need a website in an online climate where social media is often the ‘shop window’ for many businesses? I also asked what a licensee’s digital footprint should look like. He said, “Licensees do need their own website. It’s a great way to build a database through sign-ups for one. Something that they can take ownership of it and licensees should also be taking control of it, in a way that you can’t do with social media. Also, social media is subject to trends, so you can be left behind if you back the wrong horse, so to speak. Plus I think that we’ll be seeing more live bots that you can educate to answer most questions which makes the whole thing easier.” He continued, “Licensees should also be trying to encourage usergenerated content because peer-to-peer recommendations are far more useful. Establishing your own hashtag is also a good idea.” Gordon also has some advice to deal with the hospitality industry’s ‘necessary evil’ that is Trip Advisor. He said, “We have been doing a lot of work with Trip Advisor and this is something that licensees shouldn’t fear. Negative reviews shouldn’t be met with defensiveness, instead, they should be worked through. What a lot of businesses also fail to do is to keep it all up to date, and I’m talking really basic stuff like address, phone number and menus. Like it or not this site is a lot of customer’s go-to communication channel when they want to make a booking, so if the info isn’t bang up to date, a licensee may lose business.” I also asked Gordon whether or not it was really in the licensee’s interest to subscribe to bulk discount marketing schemes? He said, “Discount hunters are discount hunters. They’ll go where the discounts are, so this is no way to encourage loyalty. It is one way to encourage brand awareness though.” What about good old-fashioned PR? Chris Gilmour is director of PR company, Beattie Communications. He said, “PR is much more than media relations. It’s everything you say and everything you do. The most effective PR for licensees are their staff. Nothing screams a failing business that miserable, demotivated disinterested staff. This is also the cause of complaints escalating to social media. The public is pretty savvy at spotting score-settling on review sites and Twitter and genuine complaints but, ideally, licensees want to avoid this happening by working on good internal comms and staff that are good ambassadors for the business. It still has the power to be translated
into a poor public profile.”
FOOD AND DRINK TRENDS Nextatlas, the technology company that utilises artificial intelligence (AI) to spot trends before they become mainstream, has pulled together its hospitality report for the year ahead with some interesting finds. And it’s not all veganism. Here are the top four trends licensees need to be aware of in 2019: 1. This year it’s all about the stand-alone ingredients, especially plantbased ones. Consumers want to see their food’s ‘visible traits’, they don’t want it all hidden and blended. 2. Consumers are looking for better transparency, which includes how food is spelt out on the menu. This is seeing the spread of a very specific, almost technical vocabulary for what we eat, and if it fits their dietary requirements and where they want to know where ingredients are sourced. 3. Activated charcoal, squid ink and black sesame were a few of 2018’s superfood sensations. In 2019, charcoal will evolve with the ‘Gothic Taste’ trend. From charcoal pancakes to croissants, dumplings, ice cream, lemonade, cocktails and even hot dogs - the chefs need to go back to black to cater to this growing trend. 4. With a generation more concerned about what they are eating, the hospitality industry needs to be agile to offer fast-casual dining instead. This will mean consumers can enjoy dining experiences that not just offer food quickly, but also can be picked up to take out on the go. One of the first surveys into attitudes towards low alcohol was released last month by the Portman Group. The figures show that nearly a quarter (24%)² of British drinkers have either already switched some of their drinking to low alcohol alternatives or would consider doing so in the next six months. This switch being led by the so-called Generation Sensible with almost one in ten (9%) aged between 18-24 having already switched and those between 18-34 being the most likely to consider switching (22%).
GREEN ISSUES In terms of ecology, and when it comes to your utilities, there are ways that you can save a few pennies as well as the planet. Daniel Taylor of Save On My Power said, “What licensees may be unaware of is just how many initiatives are available to them so that they can save on their bills. Low impact initiatives could be fully funded, part-funded or Capex free and are available for Micro Business, SME and Industrial & Commercial Clients and include equipment like Solar PV, Water Wells, Heat Pumps, Battery Storage or Electric Vehicle Charging Points. Enhanced Capital Allowances (ECAs), enable businesses to buy energy efficient equipment using a 100% rate of tax allowance in the year or purchase if the equipment is on the Energy Technology List. As an example, heat pumps (ground or air-source) can support a reduction
0800 024 6108 • www.saveonmypower.co.uk • info@saveonmypower.co.uk 14
DRAM FEBRUARY 2019
SPECIALIST INDEPENDENT ENERGY ADVISORS FOR THE HOSPITALITY SECTOR SPONSORED BY in energy consumption of up to 75%”. He continued, “Then we have meters and tariffs. Most pubs are on the cheaper evening and weekend tariff, but with all the refurbishments going on, like in Glasgow’s Finnieston, the meter and tariff can be overlooked, and being on the right tariff, can save a licensee thousands. Smart or AMR meters for business are being installed just now by suppliers with the government looking for the majority of customers to have a new meter by end of 2020. The introduction of Smart technology will make it so much easier for businesses to track energy consumption and spend.”
6. Look at the pros and cons of the opportunity, conduct your own SWOT analysis (strengths, weaknesses, opportunities and threats)
SELLING?
What are the main considerations that licensees must have at the forefront of their minds in 2019 when it comes to buying and selling? Said Josh Hill of Glasgow’s, Christie & Co. “ As operators are continuing to battle rising operating costs, overheads are now eating up 52.5% of net revenue, up 3% in just two years. Wage cost inflation on the back of legislation is largely to blame with the National Living Wage apprenticeship levy and pension auto-enrolment all contributing to significant rises. Property costs primarily rent, and rates are other key contributors to rising operator costs. In Glasgow, we have witnessed this first hand in areas such as Finnieston next to the SSE Hydro where rent and rates have seen a significant uplift over the past few years. With limited opportunity to pass costs on to the consumer, I would expect margins to erode further through to 2020.” Bearing all of these prevailing market forces in mind, Josh’s top tips for licensees considering buying, selling, or both in 2019 are as follows:-
1. Have up to date trading information preferably with audited accounts or VAT returns ready to be viewed by potential buyers as part of your selling package. 2. Staff awareness is key, reassure them about their futures and be honest with them. Your staff can be a real asset when it comes to selling your business. 3. Many agents will try to entice you onto their books by elevating sales prices. Make sure the agent you are speaking with is providing you with comparable sales in your local area. Ask them to demonstrate the methodology they used when advising on price. Don’t get distracted by other agents asking prices on similar properties only use comparable sales as evidence. When choosing an agent ask them to demonstrate their pedigree and recent sales. 4. Make sure you have already instructed a solicitor who has experience within the licensed trade. 5. Do your homework, look at agents’ websites to check for professionalism and check trade press for their media and advertising presence. 6. Ask yourself ‘do you have the right agent? There is no point instructing an agent who has more residential experience or an agent who specialises in a different sector. The key to selling any business is having the right knowledge of the market place and knowing the buyer type. A specialist firm can provide you with expert knowledge with regards to your local area whilst also providing you with a national and international coverage platform.
BUYING?
TRAINING
1. Make sure you set out a realistic budget which will also include purchasers’ costs such as solicitor fees, business valuations, building surveys, asbestos reports, finance arrangement fees etc. There are lots of other associated costs that go along with buying a business, make sure you understand these and talk to the selling agent about them as they will help guide you through the process. 2. If you are looking to acquire additional funding via a high street bank it would be a good idea for you to discuss this with a commercial finance broker who specialises in the licensed trade prior to getting into negotiations. Depending on your capital contribution and experience you might find this a challenging process so it is always a good idea to seek the required advice beforehand. 3. Using an experienced RICS qualified valuer or agent to value the pub you are buying/selling will provide you with a realistic price expectation whilst flagging up any potential underlining issues with the property. 4. If you are purchasing a trading business, it is good practice to be very mindful of the current staff structure and any non-disclosure agreements you may have signed. 5. Undertake due diligence in terms of assessing the right location, clientele, competition and potential.
Training guru Ramsay McGhee said, “Licensees must keep abreast of legislation and online training is a good way to remain a jump ahead.” He continued, “It is of is of paramount importance that they do because otherwise, they risk losing their personal licence. This really applies right at the moment with the refresher training and with the 31st May deadline looming for renewals. I wouldn’t call it panic, but there is now an urgency about folk wanting to get it done.”
PROPERTY
TECHNOLOGY EPOS systems do come into their own, as Alison Lambie a Director from SIMS Automatics, a company that supplies EPOS and tills to the licensed trade, comments, “EPOS systems can offer an integrated solution to pubs and restaurants with additions such as linked in card payment, loyalty schemes, cellar monitoring systems and a host of back-office management tools that can all be tailored to individual needs, plus a host of data can be harvested from an EPOS system allowing pubs to analyse the consumer data they gather and better target promotions, special offers etc. She continued, “ Then there’s accountability of staff. Even the simplest of electronic point of sale systems means all orders are traceable thus giving multiple benefits to both customer and staff.”
0800 024 6108 • www.saveonmypower.co.uk • info@saveonmypower.co.uk DRAM FEBRUARY 2019 15
TOP OF THE POP-UPS RACHAEL CARPENTER, 28, AND LINDEN WILKINSON, 24, RUN EDINBURGH’S POP-UP GEEKS BAR ON EAST MARKET STREET. JASON CADDY POPPED BY TO FIND ABOUT MORE ABOUT THEIR BUSINESS. 16
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LICENSEE INTERVIEW
G
ame of Thrones super-fans Linden Wilkinson and Rachael Carpenter, aka Edinburgh’s Pop-Up Geeks’, didn’t let the grass grow when it came to turning their shared obsession into a corker of a business idea, organising a wine tasting in its honour in the summer of 2016 in Norwich. Fast forward roughly three years and this twenty-something couple, also in a relationship, now run their own permanent eponymous compact pop-up beneath one of the arches on Edinburgh’s East Market Street where they employ three people. Testament to what they’ve so far achieved is the fact that the Young Entrepreneur of the Year gong (sponsored by Buzzworks and Flow) is on display in the bar, bagged at last year’s Scottish Bar and Pub awards. Business mentorship from Buzzworks’ Colin Blair and David Wither of Montpeliers was part of the prize and is now in full swing. Said Linden, “They’re both so down to earth, added to which they have gone through what we are going through plus, and according to them, we will ‘learn by their mistakes’.” Rachael added, “They’re both generous with their advice and help because it’s easy for us to get too carried away with the ideas and creativity side and this can be to the detriment of the ‘business’ side.” Continued Rachael, who is originally from Norwich, “That’s because we pride ourselves on our attention to detail and in the past we haven’t always been able to go to town with the interior decoration, say, but the creativity and thought we put into the menu more than makes up for this. That’s what the feedback we get tells us, like when we did the Survive Bar pop-up (Walking Dead) at six°north in Edinburgh and our ‘Lessons in Survival’ range inspired by the way that they survive in the show, and for which we used forageable ingredients.” Yorkshire-born Linden added, “We also did an 80s’ themed Stranger Things pop-up with ‘upside-down’ counterparts to 80s classics. For example, the Pina Colada, which is long and colourful of course, was given our full upside-down treatment to become short, dark and boozy, i.e. a Coconut Rum Old Fashioned with fresh pineapple purée.” The day I popped by to see them, to find out when they first went pop-up potty, the theme was Fairy Tales in a bar with a backdrop of ever-changing themes, altering every three months, there or thereabouts. Once we got chatting it soon transpired that the entrepreneurial bug first bit shortly after they met in Norwich in 2015 when Linden was working at Adnams (they met in the pub next door where Rachael was working). It was shortly afterwards that they upped sticks and moved to London, where Linden worked at Covent Garden’s Whisky Exchange and Rachael had a brief stint as an estate agent, feeling like a fish out of water. Said Linden, “Our Game of Thrones’ obsession absolutely spurned my first attack of entrepreneurial inspiration, when I was walking across London’s Waterloo Bridge actually. I immediately called Rachael and told her that I thought we should be doing GoT wine tastings.” Rachael added, “What eventually transpired was a wine tasting based on the wines of the seven kingdoms from Game of Thrones, which was helped both by the fact that Linden has a WSET (Wine & Spirit Education Trust London) qualification and that their flavour, taste and provenance, like their profile and climate, is all so minutely DRAM FEBRUARY 2019 17
TOP OF THE POP-UPS CONTINUED
detailed in the books that it helped us find the closest ‘real world’ alternatives. GoT will always be our baby as this was our first and we both love ‘world building.’ Summer 2016 is when they properly breathed life into this idea, wangling the majestic Norwich Cathedral, no less, as their first pop-up venue. “We sold 60 tickets and there was still a demand for more, so we added a further 20. Luckily we had friends that could do mediaeval fencing (as you do!), and we put these guys in the quadrangle and this went down well. Plus one of them also played the piano and so was able to play the Game of Thrones theme tune as they all arrived. It just all seemed to fall into place,” Linden explained. One month later they did a Harry Potter-themed ‘Perilous Potions’ pop-up in the cathedral, which they decorated with candles, and that came with parchment scroll instructions on how to make the cocktails. Said Rachael, “We researched the spells and came up with our own because the actual ones from Harry Potter are so tightly licensed. JK Rowling used her knowledge of French and Latin to come up with the names and so did we.” She continued, “We did minimal marketing, like a handful of posters around Norwich and social media posts, because we were skint. It wasn’t cheap to be in the cathedral either, let me tell you, yet these two events kick-started the business by giving us the confidence and sharpening our business acumen because we also made a profit.” Then came the call that altered the course of their lives, bringing them to Scotland for one. Explained Rachael, “In October 2016, my sister and her husband asked us to come to Edinburgh to help them out with their business, The Edinburgh Bow Tie Company on Rose Street, and it was during this time that we decided to repeat the Harry Potter tasting, for which we chose Greyfriars Kirk, the perfect setting, with all the names in the graveyard, and school with four houses behind it. This wasn’t as successful the second time around because we obviously didn’t have as good connections in the city, and was a good learning curve as such.” It was at this point that, according to Linden, they started thinking along the lines of something more permanent, “We have always said that static themed bars only ever have a short run because themes and trends always, by their very nature, die. There are some static themed bars in London where the themes are loosely held together and that just dilutes the whole thing, with absolutely no focus at all, and we don’t want to go down that route. Similarly, we swore off ever going down the naming a drink after a character route because, frankly, it’s lazy.” 18
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It was then that they were on the cusp of opening their own place. Said Linden, “It’s all very well and good doing events but we wanted something more permanent, so we toured bars in the city with disused areas with the intention to take them over and that search turned up the basement bar space in the now-closed Daylight Robbery on Edinburgh’s Dublin Street.” He continued, “It wasn’t particularly busy midweek so we took it over then and did a profit share and we were very much ‘feeling our way ‘. We opened on 4 January 2017 and we were full for a couple of weeks before Buzz Feed got hold of the story and the next week we had a queue of 300 people outside – and that’s why we’re here today doing what we’re doing.” They began leasing the arch at East Market Street in February 2017 and now do a threemonth theme rotation. Recent themes have been ‘Fallout’ and the current one, ‘Fairy Tales.’ The next theme will be ‘Blood and Wine’, marking a return to GoT. Linden tells me that he’s very work-oriented the job and so finds it tricky switching off, while Rachael was quick to assure me that, because she has worked extensively in bars in her home town of Norwich, she’s developed the knack of being able to switch off. They also appear to complement one another as far as the day-to-day running of the business goes. Said Linden, “I’m more the design side, drawing the details out of the source material. Rachael is better at front-of-house and bringing our ideas to life.” They aren’t ruling out upsizing to bigger premises in the near future, despite the wider cost ramifications of this. Explained Rachael, “A smaller space is a lot easier and cheaper to redecorate and theme, but we do recognise the fact that we are restricted by space here. We have a few ideas that we’re mulling over and not yet 100 per cent set on. We may, for example, pop-up Perilous Potions, in another Edinburgh venue while continuing to run this place. Another option is opening a whole new place and combining all the themes we’ve done to date by table.” Away from the job Linden is a big gamer and Rachael describes herself as a foodie. They’re also off to Prague and Portugal soon, but their dream trip would be to drive down the West Coast from San Francisco to San Diego. All staff contribute to creative ideas in what Linden calls ‘concept meetings’ and so I’m sure the business would be in safe hands were they to realise this dream anytime soon. Plus going on their pace of growth and appetite for more success, they may be hard-pressed to squeeze in a big holiday in the not too distant future.
VALENTINE’S COCKTAILS STRAWBERRY TONIC 50ml PDI Strawberry Gin 200ml Premium Tonic Water Sliced Strawberries Lime Slice
FRENCH MARTINI 25ml Finlandia 25ml Chambord Liqueur 75ml Pneapple Juice Shaken & Strained Courtesy of Anchor Line
BROCKMANS PLUM DELICIOUS
40ml Brockmans Gin 25ml Calvados 5ml Apricot Liqueur Orange bitters 2 Plums Add all the ingredients and muddle with 2 fresh plums in a shaker and add a dash of orange bitters. Shake over ice, strain into a tumbler filled with a large ice ball. Garnish with a thin slice of plum.
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The average craft beer drinker will pay up to £5.41 for a pint and when the average price of world lager is £4.20 a pint. For context, the study was from an average of 7.5 million consumers.
M U I M E PR S K N I R D
Research by Adeo says that 54% of those aged 18-34 are likely to choose a premium drink compared to only 35% in the age bracket 55+. It also suggests that the diversification of beer could be responsible for kicking off the premiumisation trend. Craft became king and world lagers jumped from 3-11% in share of the beer market in the past 10 years. Around 1 in 6 consumers now drink craft beer in the on-trade.
The William Grant Market Report 2018 says that in the on-trade the largest cross segment growth area has been premium (+£57.9m) and premium drinkled pubs (+£31.7m). It also says that total premium spirits is now worth over £1.4BN, up+15.8% and that 69% of premium spirits are sold in the on-trade, where it’s worth £934M, up 14.6%.
CGA research says that the sparkling wine category has continued to grow, which includes Champagne, with sales in the UK premium on-trade increasing by 149% since 2013.
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The trend towards premium gin is fuelling distilleries as ‘engines of growth’, with premium gin gaining +£99.6m (+66.8%) over 2018. The premium gin drinker is typically 25-34, in fact, this category has a particularly high proportion of this age group.
Premium spirits account for 12% of all spirits value sales, but 35% of all spirits value growth over 2018.
Premium spirits are defined by price while premium lagers are defined by ABV. The industry defines ‘premium’ in relation to alcohol content. Premium lager is above 4.5% ABV. Premium ale is above 4.2% ABV. Premiumisation remains a key driver for the spirits market, with premium brands accounting for £239M of incremental value.
Simon Fisher, GM at Edinburgh’s Kay’s Bar said, “Our best-selling premium gins are Edinburgh Gin and Harris Gin.”
Graham Kilgower, GM of The Paper Mill in Lasswade said, “We’re definitely seeing a swing towards premium in the gin category, but when it comes to vodka, people don’t seem to be as fussed. Bombay Sapphire and Finlandia vodka are our top sellers. Peroni is the biggest selling premium lager and Stewart’s our top selling IPA.”
GM at Edinburgh’s King’s Wark bar, Kelsey Nell, said, “Edinburgh Gin is our top seller. We only have one vodka so I can’t include that. When it comes to premium ales, Three Hops and Deuchars IPA outsell the rest.”
Stu Marchington, Assistant GM at Edinburgh’s Bow Bar said, “When it comes to our best-selling premium malts, Diageo’s Flora and Fauna range always sell out really quickly. They’re hugely popular. On the gin front The Botanist is by far and away the best-selling premium gin, and as far as beer goes, Fallen Brewery’s Odyssey, the 4.1 per cent pale ale, is the best seller.”
A research report by Mordor intelligence says that The global premium alcoholic beverages market is projected to grow at the rate of 9.8% from 2018 to 2023. The report also explained The pricing of premium alcoholic beverages such as gin, vodka, whisky, are based on raw materials which are selected according to their country of origin and the methods used in farming and harvesting along with flavoring agents derived from the seeds, peel, petals, leaves, roots or pulp of the chosen raw material products.
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DRAM DECEMBER 2018 21
301 Argyle St, Glasgow G2 8DL
THE GRAHAMSTON DESIGN FOCUS
BY JASON CADDY
H
otel bars can sometimes be guilty of drab and unimaginative the other spirit range has increased from 20 to 160. We’ve interior designs. But the £1.2m also increased the total seating capacity redesign of The Grahamston Bar (including the back area) from 80 to 200.” EXPLAINED OPERATIONS at The Radisson Blu on Glasgow’s Argyle Dan Atkinson is Area Marketing Manager for Street has been executed with imaginative Radisson Hotels. He said, “It’s a restaurant MANAGER AIDAN flair, and could in no way be considered and bar that happens to be in a hotel. We HUMPHRIES, “WE’VE safe, rigid or corporate. Named after a definitely see this design as marking it out MASSIVELY INCREASED long-gone area of the city, the remains of as a destination bar and restaurant. The THE PRODUCT RANGE which are buried beneath Central Station, concept has shaped the design which The Grahamston is the work of designer I’d describe as having an industrial feel, BEHIND THE BAR, FROM Jim Hamilton of Graven Images. combining elements of old and new. All the EIGHT MALTS TO 40, There are three different zones: The staff have been fully briefed on Grahamston WHILE THE OTHER SPIRIT 90-cover Bar, 89-cover Kitchen and concept because we expect that guests will RANGE HAS INCREASED 36-cover Snug. There’s also a back , be inquisitive about the design and what lies windowless area containing a servery and behind it.” FROM 20 TO 160. WE’VE lots of long posing tables and booth seating. So, what’s it like? You enter from the hotel’s ALSO INCREASED THE As well as the new interior design there’s main reception area via a ‘doorway’ that’s TOTAL SEATING CAPACITY also a raft of other new additions, like been constructed from metal shelving that (INCLUDING THE BACK payment systems and booking platforms, contains lots of interesting and tasteful plus a new beefed-up offering on the gantry. object- d’art. There’s everything from some AREA) FROM 80 TO 200.” Explained Operations Manager Aidan lovely paintings of Scotland to a big shiny Humphries, “We’ve massively increased lobster ornament. the product range behind the bar, from eight malts to 40, while The walls are plain white and, when paired with the white and black DRAM FEBRUARY 2019 23
veined marbled floor, give the space clean lines. But there are also many striking elements to the design, and perhaps the most ‘popout’ element is the central bar. Mainly on account of the lighting all around the top of the oblong structure. It’s essentially a fairly simple design otherwise, being constructed of veined white marble, a plain marble bar top and silver metal gantry shelves supporting that ‘pelmet of light’. The bar has stools upholstered in a mustard yellow fabric and that go all the way around the bar. Between the bar and the huge wall of windows is The Kitchen. This area contains a mixture of orangey-brown horseshoe-shaped booths and marble tables. These have been paired with chairs that’ve been upholstered in a light blue material. There are also some rather interesting big grey pendant lampshades in dovegrey that run above the seating along the back wall. They kind of resembled a curved tiled roof, the ‘tiles’ overlapping one another. But perhaps the biggest standout/talking point feature is also on the back wall. It’s a huge daring black and white mural that looks amazing. Art Pistol is the outfit behind it. I’m no art expert but I suppose that it could be best described as abstract as well as depicting two distinct male faces. Below the mural is the entrance to the snug. This used to house pool tables but it’s now been transformed into a plush carpeted area, complete with huge flame-effect gas fire. The horseshoe booths have also been installed in here too. There are also some interesting fixed black pendant lights hanging down from the ceiling with saucer-shaped shades. This is one hotel bar that I would make a beeline for, and it is open to both hotel guests and non-hotel guests, and I wouldn’t be surprised if it does fulfil its ambition to become a ‘destination bar’ for many Glaswegians. n 24
DRAM FEBRUARY 2019
We were delighted to be part of the project team for the The Grahamston at Radisson Blu Glasgow - we wish you every success!
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his is our love issue and what I love about the Scottish licensed trade is its diversity – and its ability to face diversity – and certainly right now the rates issue is front of the agenda. A representative from Finance Minister Derek McKay wrote to me before Christmas and to summarise (the letter is on our website) he says that we need to come up with a solution – a fresh way of setting licensed trade rates and all the hospitality trade bodies have to agree. So now we know what the challenge is. Where there is a will there is a way! There is always a danger when you write about Women you love – as Jason Caddy has done this issue. Mainly because we don’t have the space to include everyone we love! So we do try, each year, to focus on some new faces, not necessarily new to the trade, but new to the feature. So please don’t be disappointed if you haven’t been included. I don’t hear anything good about the Leader of Glasgow City Council Susan Aitken. She seems to be totally uninterested in the views of the licensees in the city. But it goes further than that – Glasgow used to be Miles Better than Edinburgh, and now it is Miles Behind! Why – a lack of investment in the city, and a lack of people willing to invest. Retail units are closing and fewer people are coming into the city to shop – fact! So what does the esteemed council do – having hiked parking rates last year to £4 an hour, it now wants to extend parking fees to 7 days a week – a spokesman said the current situation “led to a number of problems such as congestion and frustration for motorists trying to find a parking place! The only thing I am frustrated about is the lack of pro-business councillors! The Council may be hard-strapped but it is going to getting even poorer should more businesses close! I attended the recent Charity Ball at the Grand Central and had one of the best meals that I have had ever... the Beef Wellington was perfection. I hear that Chef Murphy is hanging up his hat at the hotel and moving to pastures new – The Hilton, Glasgow. His successor is Zoltan Szabo who is taking over – he comes from The Blythswood, but prior to that, he worked with Chef Murphy when we held our awards at the Grand Central. They are both first class, and I look forward to seeing Chef Murphy at the Hilton very soon. Talking of great Chefs... I was very sad to hear about Andrew Fairlie’s death. He was one of the most dignified men that I have ever come across. He inspired and he led by example. He encouraged and motivated his team and many chefs are chefs today because of the influence that he had on them. He had time for everyone and was one of the most courteous people in not just hospitality but in business. He will be missed but remembered very fondly.
My wee business is 30 years old this year... hard to believe! Mind you Belhaven is 300 years old, Sims is 30 years old and The Garage is 25 years old. Is there anyone else out there celebrating a significant milestone this year. Let me know. Don’t you just love social media – the most innocuous of posts get the most reach. For instance, we shared an article on gin helping you to lose weight. Within about four days it had a reach of more than 78,000... which goes to show how many folk are drinking gin and on a diet! A new charity launched in Scotland last month called Hospitality Health - the brainchild of Gordon McIntyre, the charities new chairman. The new charity does exactly what it says in the title - aims to look after the health of people in hospitality. Gordon, who’s dayjob is Vice-Dean City of Glasgow College, said at the launch, “The hospitality culture needs to change, and we can start to make a change from today.” He said, “Let’s create a culture which shows we truly value our staff and care about their wellbeing. We need to put health and wellbeing at the top of our agenda and really let staff see that we are taking it seriously. We want to encourage more staff to eat well, take regular exercise and drink responsibly. Simple measures such as using noticeboards, staff portals and social media will help promote that.” Speaking at the launch, which was very well attended was Rosaleen Gillespie, head of people development at Buzzworks Holdings. The company is one of the first to sign up for the charities Wellness Charter and they are embracing an Employee Assistance Programme designed specifically to assist hospitality people for one on one confidential support, counselling and crisis intervention. Gordon is pictured. To find out more check out www.hospitalityhealth.org.uk
DRAM FEBRUARY 2019 27
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anorview Hotels & Leisure Group closed for business … for one night only to reward their 500-strong workforce with a huge party. The were given the night off and invited to a top-secret location. Buses picked teams up from venue locations and eventually arrived at their destination in Maryhill, Glasgow – where a huge hidden warehouse space, called The Engine Works, was decked out and ready to welcome them. One lucky team member, Carole Curley, who works at The Commercial Hotel in Wishaw, won a holiday voucher for two people. Steve Graham, Managing Director, Manorview Hotels & Leisure Group, said, “Hospitality is a hard-working industry and our teams constantly focus on delivering excellent care and service to our customers. It’s only right we should look after our people and reward them. They grow our business and make us successful. It’s also important to bring everyone together because we all work as one huge team, and everyone’s contribution is valued.”
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t: 0141 221 6965 e: news@mediaworldltd.com w: dramscotland.co.uk Publisher Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Editorial Jocelyn O’Keefe • Advertising Syliva Forsyth, Nicole Browning, Ken Ramsay • Production Lorraine Gourlay, Dougie Wagstaff • Admin Cheryl Cook 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 2019. Printed by Stephens & George Print Group. 30
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