DRAM Scotland April 2022

DRAM

377

DRINKS RETAILING AND MARKETING

@dramscotland

DRAM MAGAZINE April 2022 ISSN 1470-241X

/dram.scotland

incorporating the DRAM AWARDS

2022 SCOTTISH BAR & PUB AWARDS LAUNCH ISSUE

New fresh label

Source: CGA On Premise Data, Packaged Cider, MAT to 01/01/2022.

Limited edition label design, only available this summer.

Stock up on the UK’s bestselling fruit cider now.

same fresh taste

DRINKS RETAILING AND MARKETING

WELCOME

W

ell this year is certainly flying in.

This month we have launched our 2022 Scottish Bar and Pub Awards - so check out page 15 onwards to see all categories. Remember you need to get your customers and staff voting. There are a few new categories this year so check them out, and there weill be a couple more next month.

The date of the awards is 30th August - a date your diary.

I caught up the dynamo that is Jonathan MacDonald - the man behind Ox and Finch and Ka Pao. It was great to hear such a positive take on the industry and to learn about his path to success. Read what he has to say on page 22.

This month our company profile is on Inverarity Morton - the largest independent wine and spirit wholesaler in Scotland. It is on page 20 We also take a look at whisky and technology - not in the same feature. I hope you find the features useful.

Check out our design pages which feature Edinburgh’s new Ka Pao and Glasgow’s latest fish restaurant Shucks.

See you next month.

Susan Young Editor susan@mediaworldltd.com dramscotland.co.uk

CONTENTS April

2022

FEATURES

08

A FOCUS ON WHISKY We take a look at the trends and what people are drinking.

15

SCOTTISH BAR & PUB AWARDS The official launch of this year’s awards - celebrating 27 years.

22 26

/dram.scotland

Jonathan MacDonald of Scoop Restaurants talks to Susan Young

DESIGN FOCUS

Ka Pao in Edinburgh. Shucks, Glasgow.

REGULARS

4 6

@dramscotland

LICENSEE INTERVIEW

35

NEWS

All the news on pubs, bars, restaurants and hotels.

BRAND NEWS

The latest brand news.

SUE SAYS

Our publisher Sue pulls no punches.

DRAM APRIL 2022 3

FIT FOR A QUEEN AS KAINED AND WOODWINTERS COLLABORATE Queen’s House in Bridge of Allan is the latest project from trade entrepreneurs Graham Suttle and Mo Clark, of Kained Holdings but this time they have collaborated with Doug Wood of Woodwinters to open a new cocktail and wine bar next to the wine and whisky shop on Henderson Street.

The focus is on wine, cocktails and beers including local Scottish ales, while there are also plans to create one of the UK’s most interesting whisky collections from exclusive and secret bottlings. On the food front, the “globally inspired menu” menu ranges from pizza to in-house aged wagyu beef and steak from neighbouring farms.

Doug Wood of Woodwinters said, “This is a real passion project for us and having the two venues next to each other will allow us to showcase to our customers in both a retail and a luxury bar environment.”

Co-owner, Graham Suttle said, “I had originally wanted to keep it simpler but given the depth of offer around us and how good it was, I felt we should push the boat out and bring something to the area that hadn’t been seen before.”

Forbes of Kingennie owners set to start work on new £100m golf resort Forbes of Kingennie owner Mike Forbes has been given the green light for his The Angus, his new £100m golf resort, hotel and spa, at Shank of Omachie near Broughty Ferry.

His new designs for the resort, and updated masterplan, were approved by Angus Council’s Development Standards committee, and construction work will now begin in the summer. If all goes to plan the resort will open in 2024. The development will create Dundee and Angus’ first five-star hotel.

The hotel will have 175 guest rooms, a rooftop sky bar and 1,900 sq m of spa and leisure facilities overlooking the Tay Estuary and St Andrews.

It is estimated The Angus could contribute more than £40m to the local economy per year once it is operational with 300 fulltime and part-time jobs likely to be created.

A hotel partner is expected to be announced in the coming months.

The development will also be the anchor for a golf course by Irish champion golfer Darren Clarke, alongside a clubhouse and golf academy with a driving range, plus 160 houses and 10 lodges.

Forbes said, “We have worked tirelessly to create plans for a resort that will surpass anything on offer in Scotland and firmly position Dundee and Angus as a world-class destination for tourists.

“As a long-established tourism business in Angus, we are proud to be moving forward with creating a five-star hotel and luxury spa, as well as the first signature golf course by legendary Ryder Cup winner and former Open champion Darren Clarke.”

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DRAM APRIL 2022

Spring into KORA by Tom Kitchin Chef Tom Kitchin and his wife Michaela are to open a new restaurant concept this spring. ‘KORA by Tom Kitchin’ in Edinburgh’s Bruntsfield area. The restaurant will be loaded on the site of their former bistro ‘Southside Scran’ which closed in 2020 after it was impacted by both severe flooding and forced pandemic closures.

KORA by Tom Kitchin, will include a bar area as well as a 65-cover dining space and the name pays homage to Chef Tom Kitchin’s deep-rooted passion for working with the seasons as the name KORA, is known in Greek mythology as the ‘Goddess of spring, flowers and vegetation’.

Chef Tom Kitchin explains, “This new chapter is a really exciting one for our entire team and also for the city. We can’t wait to get back into the kitchen and start cooking some really fresh and exciting new dishes for our guests.”

Kyodart community succeeds in buying The Old Forge After decades of private ownership, residents of the Knoydart peninsula have bought their local pub The Old Forge in a landmark community-buyout bid. The move follows a mammoth 14-month fundraising effort that raised over £320,000. As a result, the pub is now owned by The Old Forge Community Benefit Society (CBS).

The pub is known to many as the Guinness World Records ‘Remotest Pub in Mainland Britain’, due to the fact it is in Inverie on the Knoydart peninsula.

Stephanie Harris, Secretary of the CBS says, “We are ecstatic that after so many months of hard work we have been successful in securing the pub for the community. The Old Forge plays such an important role in Knoydart’s social culture and economic sustainability, and with the business now in the community’s hands we can steer it forward in a way that will work for the needs of the locals and the thousands of visitors who come every year.”

The Old Forge, the only local pub in the area, now joins the growing list of community-owned and managed pubs in Scotland. Not only did the locals raise over £320,000 through a community share offer and Crowdfunder, but they also received funding support from Scottish Land Fund and Community Ownership Fund to secure enough capital to purchase the building and undertake essential renovations.

The Old Forge Community Benefit Society (CBS), will now act on behalf of the local residents and the shareholders who invested in the project and will be responsible for reinvesting the profits back into the business, not shareholders, and into projects that deliver wider community benefit.

NEWS PAOLOZZI REOPENS

RX MOVES INTO MARIACHAL SQUARE Resident X – also known as RX, is the latest tenant to move into Aberdeen’s Marischal Square development. It will open in late Spring and will occupy two units which will play host to six independently run food and drinks businesses – collaborative residency kitchens, and two bars operated by RX which will offer a range of craft drinks and premium cocktails to not only complement the food offering but also further establish the east end of the city as a vibrant late-night social spot.

RX will also offer an array of seated and standing social areas, which are all different.

David Griffiths and Michael Robertson of PARXX Group, have developed the RX concept off the back of their successful Backyard Beach Collective venues at the beach and Union Square last summer and now they are creating an indoor permanent version.

The Marischal Square development also includes two city-centre office buildings providing 173,500 sq ft of Grade ‘A’ office space, seven restaurants and café bar spaces occupying the ground floor space, and a 126-room Residence Inn by Marriott.

PARXX Group Director David Griffiths said, “As proud Aberdonians, Michael and I have been on a mission to help develop Aberdeen’s food and drinks offering into something on par with larger cities across the UK, where collaboration and mixed-use social space are key components to both day and night-time venues.

“We are passionate about proactively contributing to the regeneration of the city centre and hope that RX will become not only a social hub for locals but also contribute to making Aberdeen a more attractive prospect for both new businesses and tourists alike.”

Edinburgh Beer Factory’s brand new Paolozzi Restaurant and Bar on Forrest Road has reopened. The team at Edinburgh Beer Factory, founders John and Lynne Dunsmore, joined forces with Gino Stomaiuolo, the owner of Nonna’s Kitchen to open Paolozzi in a former RBS building just as the pandemic hit. And now they plan to get the venue back on track.

It’s the namesake of Scottish sculptor and artist Eduardo Paolozzi and combines an explosion of beer, food, and art to celebrate the Great Scot and wider Italian Scottish culture.

The whole project was inspired by the Edinburgh born ‘Father of Pop Art’, Eduardo Paolozzi - from the exposed industrial pipework, geometric shapes in the booth seating, colour accents, and sculptural bar, to Paolozzi artworks adorning the walls, toilet doors and kitchen surrounds. Guests to the launch night were able to see fragments of the original Eduardo Paolozzi Tottenham Court Road mosaics on display, Thanks to Edinburgh University. A nice touch.

The Meadowpark, restaurant and bar in Bridge of Allan, is set to reveal four new guest rooms with each of the rooms enjoying views towards Stirling Castle later this month.

The new rooms, part of a £500K investment in the property, include many period features and one of the rooms also features a fourposter bed. This will be the second time in its 103-year history that the listed building will be opening its doors to overnight guests. The venue was originally opened as The Beacon School for Girls in 1919 and merged to become Beaconhurst Grange in 1976..

n Glenapp Castle will launch the Azalea Glasshouse & Bothy Restaurant in May. The two adjoining spaces either give you a view of the garden or the pond.

The Azalea Glasshouse & Bothy sit within the Castle’s walled gardens and have a botanical theme throughout.

The Glasshouse has five distinct and individual compartments - The May Stock Room, The Atrium, The Vine Room, The Pond Room and The Fruit Room.

NQ64 INVADES MERCHANT SQUARE Whether you are a Space Invader fan or prefer Pac-Man the place to go is the new NQ64 which has just opened in Glasgow’s Merchant Square. The retro arcade bar, which offers dozens of classic arcade games to play is open from 7pm - 3am every night.

Straight out of a futuristic movie set, the new late-night basement venue is awash with neon and UV graffiti at every turn. A cool lineup of retro arcades including Pac- Man, Time Crisis, and Point Blank and there are two snug studios containing Dance Stage and Guitar Hero. As well as games customers can enjoy retro snacks and of course a full range of drinks from craft beers and sodasto gameinspired cocktails and local beers. NQ64 is located at Merchant Square, Bell St, Glasgow.

DRAM APRIL 2022 5

ALL THE L ATEST BRAND NEWS

WHISKY

BEER

THE FAMOUS ONE LANDS

HEINEKEN® SILVER AIMS TO TAP INTO LIGHT LAGER TREND

The Famous One (above) is a new blend developed from the same stable as Famous Grouse - Scotland’s best selling whisky. The expression is the first blend from the brand that is only available for sale online for the time being.

The new blend, the company says “upholds the smooth taste, quality, and character of The Famous Grouse, but with an added sweetness.”

Joakim Leijon, Global Brand Director at The Famous Grouse said, “We wanted to create a blend that allowed people enjoying whisky for the first time to explore a softer, sweeter, flavour profile. The aim was to create a modern and more indulgent take on The Famous Grouse: one that is still perfect for sharing with friends but designed to be enjoyed in a range of smooth, sweet whisky serves.”

Neil Skinner, UK Marketing Director at Edrington UK said, “This milestone launch – which will be the first Famous Grouse blend to be available exclusively online for an initial period – marks a new era for the brand.

“This will allow us to test the waters and gain insight into our customer’s new shopping habits as we look to the future.”

Kentucky Owl flies in Kentucky Owl The Wiseman™ is a luxury premium Bourbon, now being distributed by Amber Beverage UK. The Kentucky Owl™ The Wiseman™ Bourbon expression is the first Kentucky Owl release under Master Blender John Rhea, a 40-year Bourbon industry veteran who joined Kentucky Owl in June 2021. The brand is owned by the Stoli Group and Damian McKinney, Global CEO of the group believes it is the “beginning of the next chapter for Kentucky Owl and Stoli Group. “ He comments, “As a family of exceptional brands, we are continuing to evolve, innovate and grow across all segments of the spirits market.”

Kentucky Owl The Wiseman™ is a blend of four Kentucky bourbons – and comes in a 45.4% ABV. It is now available from Master of Malt, Hedonism, Royal Mile Whiskies, Milroy’s, Amazon and other good retailers from early April.

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BRAND NEWS

DRAM APRIL 2022

Heineken UK has launched Heineken® Silver with an ABV of 4%. The company describes the drink as a “premium lighter brew” offering a “lighter drinking profile.”

Heineken UK On-Trade Director Stephen Watt.

Comments, “Premiumisation is one of the most powerful drivers of market growth.

With more and more consumers – particularly Generation Z and Y[ii] drinkers – looking to drink less but better-quality beverages, Heineken® Silver presents a real opportunity for our customers.”

Available in the UK on-trade now - on draught and in 33cl bottles, Heineken® Silver’s launch will be backed by a UK-wide £20M marketing campaign to inspire a new generation of Heineken® fans.”

RUM Innovation from The Kraken in the shape of Roast Coffee The Kraken has announced the launch of its first flavoured rum The Kraken Roast Coffee (40% ABV), the first line extension in the UK for a decade.

The Kraken Roast Coffee is a fusion of Spiced Caribbean Rum and fine Arabica Bean coffee, and is suitable for vegetarians and vegans too.

The rum, distributed by Proximo in the UK, has been created with cocktails in mind and the sugggested serve is as an Espresso ‘Rumtini.

50ml The Kraken Roast Coffee, with 40ml Cold pressed coffee, 10ml Sugar Syrup, cinnamon powder and mixed and served into a Martini glass with the cinnamon sprinkled on top.

PLATFORM TO RECRUITMENT SUCCESS

X

“WE WANT TO LISTEN AND WORK TOGETHER TO PRODUCE A MUCH MORE EFFECTIVE PLATFORM FOR ALL TO BENEFIT. IT IS OUR VIEW THAT BY WORKING TO THE SAME PRINCIPLE, PRACTICES AND IN COLLABORATION, WE CAN ENHANCE THE XPRESSJOBS SITE GOING FORWARD AND IMPROVE UPON THE FEATURES TO BENEFIT OUR PARTNERS.” IVAN MACKENZIE

pressjobs is a part of the well-established and renowned Hospitality, Leisure & Tourism recruitment company, Xpress Recruitment, with specialists who have been successfully operating within the Scottish marketplace since 2003.

We have formed large amounts of industry knowledge and feedback before Brexit from existing clients and additional clients through the Xpress sister company, ‘Recruit Genie’.

Concerned about Brexit’s impact on the recruitment market and European staff perhaps going back to Europe, our clients realised they would have to advertise their vacancies more.

With the view that numerous leading UK & International job sites are owned by newspapers or editorial houses, many clients were expecting to see the cost of hiring and advertising going up.

As a result, Xpressjobs was formally launched in 2020 after seeking out the right technology and partners Xpressjobs wanted to work with to promote and drive the site.

The Xpressjobs team are looking at the platform as a front-line engine to help drive and support the advertising pipeline at a highly competitive and cost-effective price point. Consequently, enabling clients to keep an online presence and approach recruitment on the front foot rather than being on the reactive back foot position of recruitment.

Ongoing advertising and job posting have traditionally been a costly marketing commitment. Something that Independent Owners & HR departments have just not had the budgets to run and plan yearly brand activity programs built around future job seekers, owing to the high job posting and advertising costs.

Through modern internet technology and using ‘Aggregating site searching technology’, Xpressjobs are ‘pulling and posting’ only roles and positions within the diverse Hospitality, Leisure and Tourism sectors. Industries that we operate within. It sets Xpressjobs apart from other large job board sites, which can flood you with numbers of candidates, unacceptable for the advertised type of roles.

Through the Xpressjobs site, we are looking to signpost help and attract people back to work. We aim to enhance the industry’s image by developing the Xpressjobs site as a broader platform across the various roles that

Hospitality, Leisure, and Tourism offer.

Moreover, the site highlights the sectors as a great place and diverse industry to work and have a career. Further showcasing and using social media to promote the career opportunities, brands and supporting clients with ‘Brand specific’ interviews to help promote their employer brand on platforms like ‘YouTube’.

Ivan Mackenzie – Head of Xpressjobs said, “Hospitality & Tourism is about the people, yet job boards, at times, can feel very impressionable, corporate and isolated as they come. Here at Xpressjobs, we want to be as hospitable as possible to our visitors, candidates and recruiters; bringing together a one-stop-shop for jobs, advice, news, support and more all under our ‘community’ site.”

“We intend to position Xpressjobs as a “Hospitality, Leisure and Tourism site” promoting and working with all leading employers/ associations to attract and promote careers and employment within these specific sectors, unlike other larger sites that do ‘Broad General Candidate Attraction’. Which, in many cases, can contribute to large amounts of applications and add to employee time and work having to sift and screen more applications. Which, in many cases, are not relevant to the actual roles or positions on offer.”

“We want to listen and work together to produce a much more effective platform for all to benefit. It is our view that by working to the same principle, practices and in collaboration, we can enhance the Xpressjobs site going forward and improve upon the features to benefit our partners.”

Xpressjobs are offering all Dram readers a special promotion - Buy 3 jobs (£29.95) & get a further 3 Jobs FREE! To take advantage of this offer, please contact us on the details below. www.xpressjobs.co.uk info@xpressjobs.co.uk 0131 440 1960

DRAM APRIL 2022 7

MALTS ARE GROWING +8.7PP AHEAD OF TOTAL WHISKY

GET READY FOR WHISKY & SUMMER WITH THE GLENLIVET CARIBBEAN RESERVE *NIELSEN, TOTAL COVERAGE, VOLUME 9LCS, MAT TY, DATA UP TO 01.01.22

ENJOY RESPONSIBLY.

IS WHISKY THE WHISKY TRENDS NEXT BIG THING? EVERY YEAR BRAND OWNERS AND LICENSEES PONTIFICATE ABOUT THE NEXT BIG THING – CIDER, RUM, SELTZERS… BUT COULD THE NEXT FEW YEARS SEE WHISKY TAKE THE MANTLE FROM GIN? DAWN CAMPBELL REPORTS.

L

ike every other area of food and drink, the Global pandemic, Brexit and American politics have all had an impact on whisky over the last few years. However, it is certainly not all doom and gloom for whisky with global sales of more than £4.5bn (SWA).

Johnnie Walker brand director Julie Bramham is optimistic about the future of the category, noting the Scotch whisky industry has never been more “committed to leading its global success.”

She says Scotch is “benefitting from the growing trend of premiumisation.” This year, the brand reported that Scotch organic net sales grew by 15% year on year across Diageo, and Johnnie Walker in particular, was up by 12%, with growth in all regions.

Johnnie Walker has been active with its ‘Keep Walking’ campaign and in Scotland and it has been boosted by the opening of the Johnnie Walker Experience in Edinburgh last year. Says Bramham, “Johnnie Walker has always been defiantly optimistic and a beacon of progress – that’s what Keep Walking is all about,” “Keep Walking are two little words that say so much about positivity, possibility and resilience. After everything we’ve all been through in the past few years, we can’t imagine a time in recent history when those sentiments could be more relevant.”

Despite the difficulties, the industry has stayed committed to new and innovative flavours and brand launches on an unparalleled scale.

Diageo too, has played its part in launching a number of exciting bottlings last year, such as its fourth limited-edition Ghost & Rare, from Pittyvaich The bottling joins the Ghost and Rare collection, launched in 2017 to spotlight whiskies from ‘ghost’ distilleries that have long since closed.

The company also appointed a new master blender, Emma Walker. She is planning to “experiment and innovate with flavour to appeal to new generations of Scotch whisky fans.”

In fact, Emma is one of a number of females shaking up the industry – these include Kirsty Black at Arbikie, Dr Rachel Barrie (winner of the Oran Mor Whisky Awards Lifetime Achievement accolade), and Annabel Thomas who founded Nc’nean. However, women have owned whisky distilleries before – in the late 19th century Helen Cumming owned Cardhu. So it’s not a revolution but more of an evolution.

What is clear is that there is an appetite for whisky and that appetite is growing – perhaps because whisky is

becoming more accessible. It’s no longer the domain of whisky experts, indeed with the rise of the internet, you can very quickly find out all you need to know. But is that knowledge translating into sales at the bar?

Paul McDonagh from Bon Accord in Glasgow believes that is the case. He feels that maybe with the rise of social media advertising is one of the reasons his customers are more interested in new distillers, new expressions and new casks from his customers.

I asked a few, well-known faces, what their customers were asking for, and what were they recommended.

The Glasgow Godfather of Whisky, Frank Murphy, loves the work Bruichladdich has done with the provenance of their brand. Down to using antique grains from Viking times and its Orkney grown Bere barley.

He praises Mark Reynier, now CEO of Renegade Spirits, which includes revolutionary Waterford Distillery in Ireland, and who was previously with Bruichladdich, for beginning to challenge conventional thinking in Scotch whisky-making.

For Martin Harvey of The Whiski Rooms in Edinburgh, his stand-out brand was Glen Scotia and its current expressions. He recommends the award-winning Glen Scotia 18-year-old but also in their range has high praise for the 15-year-old, Victoriana and double cask.

The quality of Springbank is Paul McDonagh’s stand out brand and Owen Kinane at the Ben Nevis has high praise for independent Kilchoman. “They have really interesting expressions but are accessible to all because of its price point.” His other standout distillery was Isle of Arran for much the same reasons, “Their interesting casks are great and again at a great selling price,” he said.

When I asked about younger drinkers, Frank likes to find out their palate and then offers up suggestions. Whether that’s introducing them to Schlenkerla smoked beer, which is exposed to burning beech-wood logs in a similar process to peating or persuading Jack Daniels drinkers to try other premium bourbons and rye whiskies.

Martin at the Whiski Rooms finds that young ‘hipsters’ are experimenting with whisky Old Fashioned’s, while both Paul and Owen told me that younger drinkers are far more adventurous when it comes to their whisky, and are less concerned about age statement. Said Owen, “They have a lot more knowledge than before and are generally more open to new experiences and trying new products than older whisky drinkers.”

That is good new for everyone.

DRAM APRIL 2022 9

WHISKY ON MY MIND WHISKY CONT So with younger drinkers tuning into whisky, what have the brand owners been developing and what’s come to market.

Susan Young reports.

10

DRAM APRIL 2022

T

he work that the whisky brands have been doing to make our national drink more inclusive, modern and dynamic is to be applauded. Many of you will know I am a whisky drinker, a promiscuous one – I like to try lots, and happily mix. I am also a “Keeper of the Quaich’, and have been so since 2011, mainly for my efforts to get younger people to drink whisky.

I have sat through too many whisky tastings to count – and still, I have never tasted the sooty inside of a chimney and wouldn’t want to. I also don’t have the patience to endlessly swirl the liquid around in the glass and sniff elegantly – I want to get to the liquid and have a wee taste.

Patience has never been my strong point … as for tasting notes, don’t get me started.

Having got that off my chest…on a recent visit to the Fife Arms, I could not have been more impressed by some of the other whisky journalists there – who epitomise the new generation of whisky drinkers. Their knowledge and passion for whisky blew me away. But what was also refreshing in Bertie’s Bar (one of the most immersive whisky bars I have been in) was the move from regional to taste profiling. That’s how manager Mark Sheddon has organised its library of whiskies.

I had never considered the fact that regionalising could actually be a barrier for some drinkers.

I generally order an island malt, when I am on an island and drink Speyside when in Speyside.

But elsewhere I order one of my favourite malts a Benromach. I started drinking it with an old friend of mine, David Urquhart, and still, it is my go-to. I would imagine that I am not the only one with that type of drinking pattern, but I also would try recommendations from bartenders.

And usually, before recommending a whisky they will ask - as Frank Murphy does - what your taste preferences are. So it makes complete sense to categorise by sweet, smoky, spicy, fruity and perhaps even floral.

It is refreshing to see whisky bars adapt to the market but brands are too. I just love some of the work brand owners have been doing.

There is an unabashed targeting of younger consumers, brands have been doing this for the past 20 years, but in the past, it was a case of not trying to alienate their older regular drinkers, so it was always a restrained effort.

It’s not easy coming up with a marketing plan that fills both the traditional need and can find credence with an edgier, younger drinker. There is also a need to engage with women. Whisky

has traditionally been more male-focused.

These days are coming to an end not least because of the women, already mentioned by Dawn who is behind some of Scotland’s great whisky.

The result is a range of new expressions and new liquids, and some brands have been repositioned to appeal to a younger market and both sexes. They had to because this is where growth will come from in the long-term, and it goes without saying, in order to sustain a healthy industry, you need growth. Sales of whisky have stood the test of time and have been consistently strong, but any sector needs to attract new drinkers, and at the same time it needs to persuade current drinkers, and adventurous drinkers, to trade up and to keep experimenting.

Despite blended whisky being the biggest seller, it’s single malts which get all the attention.

However, with Johnnie Walker opening its Edinburgh premises last year, there is definitely more punch around blends than there has been for some time although Compass Box has been flying the flag for blended whisky since 2000.

Woven Whisky, based in Leith, is a relative newcomer having only launched in 2020. It has a range of small-batch blends. Duncan Taylor, with industry veteran Ian Logan, now on board, are planning to raise their profile. I do love its tagline for Black Bull 12 yo – “No bull, just whisky!”

While Chivas was given a contemporary new look last year – the biggest redesign in its 112-year history. It was inspired “by the aesthetics of a new, style-conscious generation of Scotch Whisky drinkers who are reforming and re-evaluating what luxury looks like.”

The Famous Grouse has launched The Famous One, a new blend that is sweeter than its namesake. The expression will be the first blend from the brand that is available for sale exclusively online.

So there is certainly plenty to be optimistic about when companies are investing in blends.

Certainly, ‘Contemporary’ is a word often used to describe whisky these days and it was William Grant & Sons that started the gin revolution with Hendrick’s, the company has also been at the forefront of initiating the contemporary scotch movement – it did that when it launched Monkey Shoulder – an accessible blended malt whisky that was “born to challenge convention and change the way that people think about and

ONLY HARD WORK BEARS THE GREATEST

REWARD

CATEGORY WINNER

WHISKY’S BEST KEPT SECRET WELL...NOT FOR MUCH LONGER A M EA SURE OF TH E UNCONVENTIONAL

CATEGORY WINNER

WHISKY ON M drink Scotch.” Mind you, it has been a slow burn. Can you believe it but Monkey Shoulder launched 17 years ago? It was only about four years ago that the category real started to ramp up. Pre-pandemic it was up over 30% in the on-trade.

I’ve been talking about modernising whisky for just about my entire working life. In fact, I worked in public relations for a number of years and Black Bottle was a client of mine back in 1989/90.

It was positioned as being ‘a wee bit out of the ordinary’, and I took the brand on tour with Runrig.

Mark Mackie at Regular Music used to call me “Mrs Black Bottle’. The brand also sponsored the 1990 Glasgow Hogmanay celebrations and had some really quirky advertising. It was ahead of its time. But I am delighted to see the brand, now owned by Distell,

GLASGOW’S SINGLE MALT WHISKY 12

DRAM APRIL 2022

winning awards today. It is still one of my favourites. I really like what they have done with the brand particularly the Alchemy Series.

Speaking with my PR hat on, brands need to be visible, customers need to hear their names enough to be able to pronounce them, and bartenders have to know about them in order to have the confidence to recommend them. None of that is rocket science.

Not every bar has a Frank Murphy et al, and as many of you will know, it’s sometimes not easy to engage younger staff when they don’t drink whisky. But hopefully, that is all changing now.

The Old-fashioned has made a comeback… and this is about as straight up as you get. And it appears that 24 and upwards are whisky curious.

New brands and some new releases are budget-friendly

WEST COAST BARLEY, FIRST FILL OLOROSO & BOURBON CASKS FOR MAXIMUM FLAVOUR AVAILABLE FROM MAJOR NATIONAL WHOLESALERS FIND OUT MORE: WWW.KINGSINCH.COM

MY MIND... malt whiskies that are ‘accessible’, easy and enjoyable to drink for a beginner while still retaining some degree of complexity.

Notable launches: Courageous Spirits, the company behind Glaswegin, launched a Small batch King’s Inch single malt whisky, last November. And already it is making its mark. It took home a Gold and was been named the UK’s best spirit in show at the London Spirit’s Competition 2022. It was named after the old imperial measurement of an inch, and a forgotten island in the Clyde, and was say the company, “painstakingly produced in small batches to create a smooth, fruity and characterful spirit.” It was one of the final legacy projects by top Scotch industry legend, Dr Jim Swan.

It is smooth, very drinkable and the bottle has impact – which makes it stand out on the back bar, but I love the fact it lies flat in my fridge and in my house it doesn’t last long! It was created to “disrupt the category” with a first release of 5,000 bottles.

Jack Docherty, King’s Inch Brand Ambassador said of its win, “We knew our whisky was special and this award cements our belief in creating a world-class product that we’ve worked tirelessly to create. To win the best spirit in the UK is an outstanding achievement for our debut into the category, and we’re thankful to all our team for crafting a world-class product.”

As well as contemporary brands making an impact it appears that single malt is having its moment too. Owen of the Ben Nevis told us that he gets lots of Americans in and they ask for a Macallan or a Glenlivet… the names roll off their tongues. But I wonder how many of them have tried its glassless and edible whisky cocktail capsules. Me neither. All cocktail capsules are made from alginate taken from algae in the sea, which is natural, vegan-friendly and gluten-free, and dissolve resulting in no waste. Enjoying them is simple, the capsules are popped in the mouth for an instant burst of flavour, and the capsule is simply swallowed. No ice.

No stirrer. No glass.

Marnie Corrigan, Brand Director at Pernod Ricard UK, commented: “The Glenlivet has always been about setting new standards within whisky, and the new cocktail capsules are unique and push the boundaries of how drinks can be served. As a brand that celebrates originality, we are always looking to break the conventions that have determined how single malt Scotch is enjoyed.”

I am hoping that we get a chance to try them sometime in Scotland. But this is certainly innovative and gets people talking... and that is what whisky is all about!

So I will leave with the four key elements driving the whisky category – Accessibility, premiumisation, innovation and modernisation.

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by BRENDAN MCGINTY

LET’S DANCE... MAYBE NOT! I count myself lucky in not (yet) having caught Covid. It hasn’t had a big toll on either family or friends and while it wasn’t exactly great for business, I never faced the horrors of shutting up shop or (worse) having to deliver bad news to staff.

The worst bit for me was surviving lockdown. And as the world I knew returned, bit by bit, life began to feel much better.

There was one final piece of the jigsaw which came along behind the others though.

What I’m about to write will seem genuinely insane to many.

But a very special, select group of people will understand it only too well.

For me, lockdown was only truly over when I performed my first post-covid karaoke song.

Perhaps performed is a little too grandiose a verb to be employing here.

My rendition of David Bowie’s Let’s Dance at Glasgow’s Alpen Lodge was not, I don’t think, among my finest work.

But could anything truly quite compare to the rollercoaster thrill of trying to keep up with the lyrics flashing up on the MacBook Air screen of the Lodge’s MC as the clock strikes 6.50pm on a Thursday evening and Reporting Scotland cuts to the sport? I’m really not so sure.

It doesn’t matter that the audience on that landmark evening could barely have been more indifferent if I was one of the ghost people in the movie The Sixth Sense, visible only to Haley Joel Osment. (There must be a German word for the anticlimactic feeling when you finish a song to no applause whatsoever).

What matters is…well I don’t know really.

Except to say this: as odd as it sounds, this was a moment I’d been telling myself would happen since March 2020.

And even when pubs and then clubs started to open as lockdown measures began to be lifted it still wasn’t quite the same without the prospect of a song at the end of the night.

I worried about the fate of some of the country’s best venues – shout out to everyone at Sopercube, Sing City and Cosmopol - as the rest of the licensed trade was back up and running before the karaoke community could return.

I worried they’d get left behind and it’s fantastic that they

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haven’t.

Because while some very, very serious crimes against music are committed at the karaoke it’s very unusual to see any trouble. On the contrary: there’s a camaraderie among the singers who get nervous, sometimes drink too much and can, frankly, be a bit bonkers.

So after two years of, erm, practicing on my own did the reality match the vision?

Well karaoke is like long distance running, having a pet or veganism. You are either into it or you’re not and it’s actually difficult to win over converts. So sometimes you stop trying.

Someone has to keep the flame of the greats like Prince, Cash and Lennon alive don’t they?

And if it isn’t going to be you then it might as well be me.

I wrote a couple of months back about the changing face of Glasgow’s Merchant City following the sad demise of The Blackfriars pub. Interesting to be back there – coincidentally – in the evening after a Celtic home game.

With two big Irish pubs the neighbourhood is increasingly a magnet for fans pre and post-match.

Interesting that the Gallowgate – the area where fans gathered for so many years before and after games has – has undergone such a serious makeover that it began to resemble the old Merchant City. With super-trendy bars and bistros serving the bigger venues St Luke’s and The Barrowlands.

I guess it all goes to show that social engineering and gentrification can go so far – but maybe not when thousands of football fans are looking for a pint.

Discretion forbids me from identifying the well-known pub landlady who after totting up the week to date P&L, mused to a regular: “Ah well. Looks like I’m going to have to s**g the rent man. Again.”

Felt it was only right that I should make a Herculean effort to boost the day’s takings after hearing that. Not that I wanted to disappoint the chap in question…

Brendan McGinty is the owner of Finnieston Communications.

incorporating the DRAM AWARDS

2022

30th AUGUST THE HILTON GLASGOW WWW.SCOTTISHBARANDPUBAWARDS.COM

AWARD CATEG incorporating the DRAM AWARDS

T

he Scottish Bar and Pub Awards was an emotionally charged evening last year – mainly because I think we were all so glad to be back. This year I am hoping we will be celebrating we are plannng to party, party, party... and celebrate all that is good and great about the Scottish licensed trade. You are resilient, forward-thinking and entrepreneurial – so let’s celebrate and how better to do this than get your customer voting for you.

You can nominate your pub, bar, hotel or restaurant, staff or employers, but encourage your customers to get in on the act too.

I am delighted to announce that this year’s event, all going to plan, will take place on the 30th August at The Hilton in William Street in Glasgow.

Many thanks to all our sponsors and there will be a couple of more categories which are just being finalised. We will announce them in the weekly newsletter. Of course, there will our usual surprises not least our Lifetime Achievement Award. So put the date in your diary. We will be asking people to vote online and there will be a digital campaign shortly which will also promote hospitality. You have got to be in it to win it... so let’s create a noise - get your customers voting for you - and if you need any social branding let us know. There’s also the accolade Sunday Mail Pub of the Year to go for. So don’t be shy.

We have some great entertainment planned around our theme for evening - we want you to channel inner Abba. Everyone’s a Winner! We will also be fundraising for Ukraine and HIT. We can’t wait to see you all!

DOG FRIENDLY PUB OF THE YEAR

CUSTOMER SERVICE AWARD

WHISKY BAR OF THE YEAR 16

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The Scottish Bar & Pub Awards are hunting for a pub that provides a welcome for pet dogs. Do you know a pub or bar that allow customers to bring their friendly pooches inside? Do they provide a water bowl and the occasional treat? If so, they could be in the running for this accolade. Judges will be bringing their own dogs on mystery visits (volunteers are queuing up!!) If you think you know a pub or hotel that fits the bill – enter it now and if you think you are the most Dog-Friendly Pub in Scotland get your customers voting! The two-legged variety!

Customer service is paramount when it comes to running a successful business.

Aro Procurement is on the lookout for a pub, restaurant or hotel which fully embraces the customer service ethos. Do you know a business that does this? If so, they could be eligible for this Award. Judges will look at the measures that are in place to ensure staff are well trained in customer service. Short listing will be done by Mystery Shoppers and if necessary this will be followed up with a meeting with the judges. If you want to put a nomination in, do so now.

Benromach comes from the smallest distillery in Speyside, and it is carefully crafted by hand. It hails from the Gordon & MacPhail stable, the family-owned distillers that loves whisky. Now Benromach is looking for a bar that whisky-loving customers love too. The company believes that every whisky has its own character and this year Benromach is looking for a bar with character as well as trained staff who are enthusiastic about whisky and who know how to engage their their customers. If you think you are one, or you know one nominate it for the Benromach Whisky Bar of the Year trophy.

GORIES 2022

INNOVATIVE COCKTAIL BAR OF THE YEAR

EMERGING ENTREPRENEUR OF THE YEAR

COMMUNITY PUB OF THE YEAR

WHISKY GURU OF THE YEAR

BAR APPRENTICE OF THE YEAR

The Busker is an innovative ‘new to the world’ Irish Whiskey which is seeking out Scotland’s most innovative Cocktail Bar. It is looking for a bar which marries traditions with a contemporary look and which empowers bartenders to go beyond their limitations and create flavour-curious (great) cocktails. Do you know a cocktail bar that has this story to tell, or are you one? If so enter now... all bars will be mystery shopped and bartenders will be asked to mix up a new Busker cocktail.

Buzzworks and Montpeliers are partnering to offer one emerging entrepreneur the opportunity to be mentored by one of the industry’s most experienced and successful individuals over a twelve-month period. Are you successful already, but would hugely benefit from great operational and financial advice, to allow your business to grow to the next level? If so let us know what you think you would benefit. All candidates will be interviewed too.

Local community pubs are at the heart of the Scottish licensed trade, This year, we are looking for a pub that gets involved in supporting local projects. Whether its charity events, or using local artists or suppliers, getting involved in sponsoring the local football team or backing local musicians – the judges will be looking for pubs that are not only part of the community but support it too. So if you know a pub like this or you work in one, or even own one – let us know. Enter at www.scottishbarandpubawards.com

Are you passionate about all things whisky, with a bold and industrious spirit? Do you love to share your whisky knowledge with your colleagues and customers, but dare to do things a bit differently? Or do you know someone that inspires you when it comes to whisky, with their hard work, optimism and authenticity? This category, ‘Whisky Guru of the Year’, is for people who not only have a great knowledge of whisky but are bold and fearless educators and advocates, with a real passion for craft. It is open to all on-trade employees or employers whether in the bar, pub, restaurant or hotel industry.

The Bar Apprentice is back for its 15th year with – William Grant & Sons backing the initiative with brands Glenfiddich Single Malt Whisky, Hendrick’s Gin, Monkey Shoulder and Wm Grant has also created a bespoke programme for this year’s apprentices – an experience you can’t buy! The programme aims to inspire and educate as well as giving practical experience for working behind the bar or on the floor.The 2022 apprentices will be mentored by a team of experts from William Grant & Son’s.The apprentice who embraces the experience and makes the most progress will receive the accolade William Grant & Sons Bar Apprentice 2022 and will be presented with the award at the Awards Ceremony. If you would like to be put forward for the experience or you have a member of staff that you would like to put forward email:- susan@mediaworldltd.com DRAM APRIL 2022 17

incorporating the

AWARD CATEG

DRAM AWARDS

TEHNOLOGY ADOPTER OF THE YEAR

RESTAURANT OF THE YEAR

NEW BAR OFTHE YEAR

INDEPENDENT PUB GROUP OF THE YEAR

SCOTTISH BAR OF THE YEAR

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Hospitality operators that embrace technology are keeping their business on track and driving them forward. Technology can drive efficiencies, help with building the business, save time and keep staff onside and more. That’s why it is so important. This year Hungrrr, which provide bespoke ordering solutions for the hospitality industry, is looking for licensees who embrace technology and who can demonstrate the difference it has made to their businesses. Do you know a business that is forging ahead with technology, or are you one? If so why not enter at www.scottishbarnandpubawards.com Do you know a great restaurant or are you one? Scotland’s certainly has a wealth of great eateries and now Inverarity Morton is set to recognise restaurateurs who are doing an excellent job at promoting hospitality by offering memorable dishes, great service and who also have curated an excellent wine list. Service and ambience will also score highly as will creativity.If you think you fit the criteria or you know a restaurant that does enter them at www.scottishbarandpubawards.com

Kopparberg is on the lookout for Scotland’s best new bar. The Kopparberg team is looking for a bar that has proved to be a success with customers – it doesn’t have to be the most stylish or the biggest, but owners should demonstrate creative forward-thinking and be inclined to think outside of the box when it comes to developing their business. It goes without saying but good customer service and an excellent range of products behind the bar is essential. Do you know a bar, or are you one, that deserves the title? If so put them forward for the accolade now.

The DRAM is on the look-out for Scotland’s top Independent Pub Group. Groups that look set to impress the judges will be dynamic and forward-thinking, with a taste for growth and expansion and a commitment to investing in their employees.You don’t have to be big but you do have to be good. www.scottishbarandpubawards.com

This inaugural award is seeking out Scotland’s best Bars, who have been around for at least a year. We’re looking for venues that are a hit with their customers -success can come through great customer service, a beautiful bar environment, stunning food and drink offering or an event calendar that keeps customers flocking back. Operators that offer something special for their locals, or are known for exceptional standards by locals and visitors alike – we are keen to hear to from the exceptional teams that make this industry so vibrant and fresh. Do you know a bar that fits the bill, or are you one? Let us know. www.scottishbarandpubawards.com

GORIES 2022 There are many great Casual Dining Restaurants in Scotland and this year we seek to recognise those that stand head and shoulders above the competition with our Award for Casual Dining. Do you have a relaxed atmosphere, and serve good value quality food? Are your staff adept at customer service, and do you chefs know how to serve up tantalising, tasty food? Are you family-friendly and customer-focused? then this award could be for you. Get your customers to vote now. Head to www. scottishbarandpubawards.com to enter.

CASUAL DINING AWARD 2022

Old Tom Gin 1821 is a Super Premium gin created in St Andrews and it is looking for a premium hotel bar that epitomises the best of all things Scottish. Do you know a hotel that offers great service, and activities such as golf, and a bar that allows you to relax – either pre-activity or post activity? The judges will be looking for a bar with ambience, a good range of drinks, cocktails too, and it goes without saying... service with a smile. Head to www. scottishbarandpubawards.com to enter.

HOTEL BAR OF THE YEAR

BEST LATE NIGHT VENUE 2022

AWARD FOR SUSTAINABILITY

PUB OF THE YEAR

Late night venues have not had it easy over the last two years, but now its back to business and Pernod Ricard, the brand owners with Havana Club, Beefeater and Chivas in its portfolio, is looking for a late night venue that exemplifies what is good and great about late night socialising. Great drinks, music and service are all important, but the atmosphere too plays its part. Eligible venues must be open after midnight, but whether you are a club, dive bar, cocktail bar or entertainment venue – this award is for you if you offer a first class late night experience. If you know a venue you think deserves the accolade or you are one... get voting.

Stolichnaya is fully committed to growing in a responsible, sustainable way and it is looking for Scottish licensed trade businesses that are also growing in a similar manner. This award is aimed at bars, restaurants or hotels which are operating with an effective and sustainability agenda that reinforces a commitment to operating in an economically, socially and environmentally responsible manner from reducing plastic waste to conserving energy - it all matters. If you know a business or are a business that is building sustainability into its DNA every day, by embracing all things green let us know or vote at www.scottishbarandpubawards. co.uk Scotland’s leading Sunday newspaper is looking for the best pub in the country. Do you have a welcoming atmosphere? Do your customers come back, and come back again? Get your customers to fill in the entry form when it appears in the Sunday Mail or online at www.scottishbarandpubawards.com and tell us why you think you are eligible for ‘Pub of the Year’.

LIFETIME ACHIEVEMENT

DRAM APRIL 2022 19

Photos by Ross Dunn

1 Evanton Drive, Thornliebank Industrial Estate, Glasgow G46 8HL COMPANY PROFILE

INVERARITY MORTON FOC

I

Stephen Russell, Inverarity Morton Managing Director Stephen moved up through the company and became Managing Director in 2005.

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nverarity Morton is Scotland’s largest independent wine and spirits wholesaler. The business which started out as William Morton, was founded in 1945 and bought by industry veteran Sandy Bulloch in 1959 - at the time he was best known for establishing the Glen Catrine bonded warehouse and selling whisky.

Fifteen years later Sandy sold the business to another drinks industry veteran Ricky Agnew before buying it back in 1976 and merging it with three of his other businesses: A Bulloch agencies, Classic Wines and John Grant Blenders.

Current boss Stephen Russell joined Sandy in 1975, as an assistant accountant, and moved up through the company becoming joint managing director in 1999 and sole boss in 2005.

Today Stephen is one of the most experienced men in the Scottish drinks industry with more than 45 years service under his belt, and he owns 25% of the business. His former boss, Sandy, died in 2019, well into his 90’s, but his shares rest in a family trust – which means the company remains wholly independent.

This independence also applies to the type of business it seeks to supply. Over the years it has build up a customer base of like-minded independently owned customers such as Di Maggio’s Restaurant Group, Montpeliers, Buzzworks and Caledonian Heritable.

After Stephen Russell became MD he embarked on a journey to move the business into more premium product categories focusing on wines and spirits and in 2011 the company bought Inverarity Vaults, rebranded in 2012 as Inverarity Morton, and the following year acquired Forth Wines.

Today the company resides in Thornliebank on Glasgow’s southside, having moved there in 2015, the business now has warehousing, distribution and offices all on one site and a management team which boasts more than 100 years of on-trade experience amongst them.

Commercial Director Ian Cumming, has more

than 38 years experience in the licensed trade having started out in wholesale working for the likes of Castle and Wallaces Express, Waverley, Tennents and Forth Wines. He is now responsible for everything supplier related– which includes procurement. While Sales and Marketing Director Steve Annand, has now been with Inverarity Morton for five years. He started in his career in the industry on the other side of the bar in his local pub in Aberdeenshire before joining Anheuser-busch in 2002. Over the years he has worked across various sales roles before becoming Commercial Managing Director of Tennents and then Head of On trade for Magners GB. Barrie Johnstone is the Warehouse & Distribution Director and the newest addition to the management team is Financial Director, Stephen Gaw, who joined in 2020.

Talking of the last two years – Inverarity Morton has come out of the pandemic focused on profitable growth.

Steve Annand comments, “We were modernising pre-Covid, but given all the challenges in the supply chain, we have a renewed focus on driving efficiencies in order to improve customer service. We have always been a company that prides ourselves on customer relationships, that has always been part of our DNA since the outset and we want to become even more efficient to in order to continue to give customers a great experience.

“We have implemented voice-activated picking, as part of a significant investment in a new back office system – although rolling this out during a pandemic was not easy. We are also investing in new electric fork lifts and ride-ons in the warehouse – this might not sound very exciting but it has allowed us to drastically improve the speed and accuracy of our order picking.”

It’s not just technology onsite that the business is invested in - eight new trucks are on order – which will ensure they can deliver into the low emission zones across Scotland’s major cities

Inverarity Morton: proud to be Scotland's leading Independent Wine & Spirt Wholesale www.inveraritymorton.com

CUSED ON THE FUTURE when they come into effect. Six smaller vehicles have already arrived. The move is part of the company’s commitment to reducing its carbon footprint. Says Steve, “We need to be aware of our impact on the environment. Our customers expect us to be able to demonstrate our green credentials and we continue to look at ways to reduce our impact on the environment and our emissions.”

The last two years have been a steep learning curve for everyone and for Inverarity Morton it too has been a challenge.

Steve explains, “The whole supply chain was creaking post pandemic and it was extremely challenging for everyone. We worked really hard with suppliers and producers – but there was so much outwith our control. We had to adapt quickly to ensure we could offer alternatives for products that were simply not available. The depth of our portfolio (over 4000 SKU’s) meant we faired better than most of the competitive set.”

It certainly has a great range of products and there has been a conscious decision to rationalise the number of SKU’s post pandemic and concentrate on the premium end of the market.

In recent years Inverarity Morton made a conscious decision to move more into premium spirits particularly malt whisky. By doing so it responded to the general trend of premiumisation in the on-trade.

Steve adds, “We had a fantastic wine range and now we have extended that to include more premium spirits too, particularly from Scottish producers. That is what our customers are looking for. And it is one of the reasons why we have the customers that we do – 90% of our customers are independent On trade operators and they come to us for the range of products we stock.”

He continues, “One of the other benefits of being independent is we can be the trusted advisor when it comes to range recommendations. Brand

owners will always be skewed towards their own brands, and rightly so, but our dedicated team of account managers can give a fully independent view of every category – wine, spirits or beer, that best fits with the sales potential of the outlet. ” To further extend this service Inverarity Morton have been working with Wm Grant & Sons to develop a new whisky category app. Says Steve, “We can now offer a range review across the whisky category and demonstrate to customers where their gaps are and the opportunity to grow sales.

“We are also evolving our trade brochures to reflect the fact that we are a trusted advisor across all categories. Things have moved on from simply offering free stock. Along with our partner suppliers we can see the growth trends so by offering category management we can helping customers get the right range which in turn will help them drive sales.”

The recent Explore.

Taste.Love wine tasting event in Edinburgh is a prime example of Inverarity Morton offering customers the opportunity to find out more about the right range of wines to stock.

It is the largest trade tasting in Scotland and they are also reviewing plans to bring back its successful Evolution event.

There may be challenges ahead not least the Deposit Return Scheme, but Steve is confident that the future holds opportunities for the industry and the company.

“Inverarity Morton have the expertise, the depth of portfolio, and we pride ourselves on our customer relationships. We know we are not the biggest player in the market, but we truly believe we are the go to wholesaler for wines and spirits market in the Scottish on-trade. We have shown that we can adapt to the issues facing the industry, and that’s what the business has done over the last 80 years. The challenges of the last few years have only seen us strengthen our relationship with suppliers and customers.

Looking to the future the trade has shown how resilient it is and that it can grow, and we look forward to growing with them.”

A management team with a wealth of wholesale and brand experience.

Ian Cumming

Steve Annand DRAM APRIL 2022 21

TRAILBLAZER AN JONATHAN MACDONALD, THE DRIVING FORCE BEHIND SCOOP RESTAURANTS – THE GROUP THAT INCLUDES OX AND FINCH AND KA PAO, HAS JUST OPENED ITS LATEST RESTAURANT AT EDINBURGH’S ST JAMES QUARTER. SUSAN YOUNG CAUGHT UP WITH HIM TO FIND OUT MORE.

I

have long admired Glasgow restaurants Ox and Finch and Ka Pao, and having spent a couple of hours with boss Jonathan MacDonald, who founded the business, I can totally understand why his businesses are the success they are.

His ethos and drive, his passion for food and for flavour and his understanding of what makes hospitality and his team tick have played no small part.

His third venue, Ka Pao Edinburgh has just opened and on the day we met – at 9am – he tells me he had been in Edinburgh the previous day and had not driven home until the early hours.

It has certainly been a busy month, not only has the business, which trades under the collective Scoop Restaurants and employs 150 people, opened in Edinburgh, but Ka Pao Glasgow gained a Michelin Bib Gourmand this month joining its sister restaurant Ox and Finch which has had the accolade since it opened in 2014.

But let’s start at the beginning. I asked Jonathan what had brought him into hospitality.

He told me, “I suppose I really liked food and cooking. At 16 I got a Saturday job washing up and doing veg preparation at what was then Yes in Glasgow. I didn’t work with Ferrier Richardson but with Gary McLean, and I was like a sponge. I just soaked up as much as I could.

“I was blown away by the buzz in the kitchen, the atmosphere, energy and the different flavours that could be extracted from things. My interest in cooking grew from there. Over the years I have got more and more and more interested in other aspects – like the processes and logistics and of course the people aspect. I couldn’t sit at a desk, I like the variety of hospitality, and I think one of the reasons my restaurants have been successful is because we have a great team, and over the years we have retained them with people coming up through the ranks.”

While still at school, Jonathan did work experience at The Fairmount in St Andrews over the summer and after leaving school started full time at Gordon Ramsay’s Amaryllis at One Devonshire.

He then went to University and did a Hospitality Management Degree at the Hotel school at Strathclyde and during that time worked part-time at Brian Maule’s and also did some bar jobs and did some front of house and kitchen.

After graduating he headed South to London and got a Chef role with Absolute Taste an events company which specialised in events catering and whose high-profile events and clients included Formula One, Sailing events and international conference for companies such as Jaguar Landrover. Says Jonathan, “It was a great experience – although I was based in London, I got to travel and sometimes when travelling for work it was cheaper for them leave us in the part of world we were in between jobs – this meant I got time to spend in places like Vietnam, Singapore and Malaysia and I grew to love the cooking. This was where the seedling for Ka Pao came from.”

The travelling bug stayed with him and he decided to take off for Australia. He reveals, “I worked in Melbourne, and covered most of the Australian East Coast. I could only work for a few months at a time due to the visa regulations, but this suited me.” He also turned his hand to fruit picking – he laughs, “I thought I would be picking 22

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“We opened at the perfect time.

Glasgow was buzzing with the Commonwealth Games and instantly it was busy and it has been ever since.”

grapes in a nice winery in the Yarra, I ended up raking grapes up to dry for raisins and I also did stone fruit picking... and I thought working in a kitchen was physical!”

As well as Australia, he also headed to South East Asia and took a volunteer role at a school for the underprivileged in Hanoi, Vietnam, where he taught cooking. He loved it. “That was a great experience.

It was at the opposite end of spectrum to my job in London – here I was teaching kids who had nothing, in the hope that the skills I was teaching would help them get a job. It was a reality check.”

When Jonathan came back to the UK he did consider at that time setting up on his own in London. But at the time, property there was expensive and competition was “crazy”. So he came back to Glasgow, not just for business, but by that time his girlfriend, Dawn, who became his wife, was there too.

Says Jonathan, “I thought Glasgow offered a great opportunity. We started looking for sites and in 2014 we opened Ox and Finch with Andy MacSween and Daniel Spurr. The name was the result of a brainstorming session and his first born was called Oscar Fraser (OF) so … he smiles, “I always think I should think of a better story.”

The timing of the new restaurant could not have been better. Says Jonathan, “We opened at the perfect time. Glasgow was buzzing

ND TRAILBLAZING

with the Commonwealth Games and instantly it was busy and it has been ever since.”

They financed the new restaurant with help from a family loan and the two had also been running a mobile kitchen for catering weddings and other events, and also had organised a few pop up restaurants – under the auspices of the Street Food Cartel. Says Jonathan, “We didn’t spend a huge amount of money on Ox and Finch – but the fact that we had been doing pop-ups meant we had been able to build a team, and had created relationships with suppliers and had a bit of cash flow, although it hadn’t been hugely profitable. It also helped that it wasn’t a cold start – we had quite a lot of social media around our cartel events – that was before you had to pay to get social media to go anywhere.”

He continues, “We did a lot of the work ourselves – myself, Andy and Daniel stripped it all out ourselves, and we used tradesmen like plumbers and decorators. Now we joke that we fitted it out for the cost of the ventilation fans in Ka Pao! It makes me shudder when I think about what the last two fitouts cost in comparison.

“We didn’t expect Ox and Finch to be so busy. Initially when it opened Daniel and myself would take it day about – I would work one day with one other and Daniel would do one day with one other... we soon realised that with the volume of customers we needed more staff – a

bigger prep kitchen, fridge and more than just a six burner and a wee electric oven. I still laugh when I think of it.

“Many of my current team all started at Ox and Finch and have come up through the ranks from kitchen porter all the way. Some have gone away and come back.”

The decision to open Ka Pao was made in 2015, that’s when the trio originally looked at the former Arnold Clark garage in Vinicombe Street. But it took another four years before the restaurant opened.

Jonathan explains, “We saw it first in 2015, we got in 2017, but it ended up being 2019 before we opened. Because of the nature of the building there were lots of complications and delays, even at the fit out stage we found more issues. It seemed to be never ending. The first time we came in to see it there were still petrol tanks in the middle and pigeons living in the space.

“I love seeing a building in its original state. It is really exciting. Stuart Black at Mosaic, who had previously worked with my dad on some projects, was the perfect man to help us create Ka Pao. He has great vision – not just for the space, and the aesthetics but the operational side too. He has also done Ka Pao, Edinburgh.

“We didn’t want either restaurant to look themed or kitsch. The menu we describe as being “influenced” by the cooking of South East Asia – but all the ideas at Vinicombe Street were designed to recognise the heritage of the building, from the green tiles which mirror the colour of the outside of the building, and the glazed brick. The entrance is quite discreet and understated – due to the facade being listed. I like the fact that people come down the stairs and are amazed by how vast it is – it seats 150. And at night it feels more like a club than a restaurant.

We have taken many of the features here and used them in Ka Pao Edinburgh too – such as the tiles and the brickwork and some of the colours. Edinburgh has just opened, but Ka Pao Glasgow opened on 21st January 2020. It was such a relief to get it opened, then we had to shut on the 17th March.”

Jonathan continues, “We had just started to find our feet – and although we then did takeaway and meal boxes it made more sense to close. We managed to defer our bank loan, our landlords Arnold Clark were great and we were able to extend our rent free period, and we also were insured and managed to get our insurance paid which not everyone did. So we were in a relatively good place compared to some. But it was stressful, without furlough it would have been a different story – we would have been nowhere. Before furlough was announced I remember sitting with Paul, my uncle, and my brother Andrew and looking at the numbers and trying to work out how long we could survive with the tap turned off. When furlough was announced it was a great relief, and I was surprised it was as much as 80%. We were able to retain everybody. However, when flexible furlough was introduced that was challenging.

“It was also difficult because the parameters for hospitality kept changing. I do feel that hospitality got a doing – although things went back to relative normality, we were still having to adhere to social distancing rules. The government dictated when we could open and close and so on. It felt that they were picking things out of a hat. It was arbitrary stuff and honestly I think it felt more like gesture politics than anything else.”

But the end of lockdown brought opportunities to the fore. And this was when Jonathan was approached about Edinburgh. He says “We were asked if we wanted to go through and see some units and I really liked the one we ended up taking at St James Quarter. It has a big outside aspect and it is a stand-alone unit – but part of the St James Quarter which is a real leisure destination, means we really have the best of both worlds.

“Ka Pao Edinburgh is a bit smaller than Glasgow with 100 covers and it has massive footfall all day, every day. And since opening there has been a lot of international customers too. During the festival the

Spiegeltent will be right outside and there are lots of different activations and events planned for the centre. It will be a really

TRAILBLAZER AND TRAILBLAZING

CONT

busy site. (See the design feature for more.)

“The Alchemist is nearby and Sushi Samba is going on top of the W Hotel which will open later this year. I like it when there are more places for people to go – Ox and Finch only got busier the more places that opened nearby. That’s also why I am excited about the Crabshakk opening next to us in Vinicombe Street. It will bring more people into the area and makes it more of a destination.”

However, having said that, Ka Pao has certainly made its mark in the West End since opening. In fact it has just received a Michelin Bib Gourmand. Says Jonathan, “It’s great that the team have been recognised for their hard work. Ox and Finch have had it since it opened - eight years in a row – I sometimes worry, if we didn’t have it would anything happen? People don’t go there because it has two rosettes although it probably helps attract people from outside the city and it is quite good for recruitment. Chefs like to work in places with Michelin accolades.”

The team certainly is in with the bricks. Daniel, who was the original Head Chef at Ox and Finch, now oversees the operations of all the restaurants – kitchens, food, drink service, and operationally the team report in to him.

“He is probably the most key individual”, says Jonathan. “It is great for me, because there are so many other parts of running a business, and that’s where I focus my energy. I do love the design aspect too. I love seeing things go from an idea on paper, procuring it all and getting contractors in and all the problem solving – it is weird and perhaps I am a bit addicted to the stress!

“One part of this business that I get a real buzz out of is seeing people progressing. Our full management team has come up through the ranks, some were waiting staff or chef de parties and kitchen porters. They have worked for a long time and progressed through our business. I like the culture that we have created and the fact that people stick around. It sounds cheesy but we do have a nice family unit. Everyone looks out for each other. They enjoy their jobs and the business gets the benefit of it. They care. For instance Kieran our Bars Manager will go through to Edinburgh to help out even when he is off. Everyone is really tight-knit like that and they care.”

As for people thinking about a role in hospitality, I asked him what his advice would be, “Get as much experience in good places as you can – a good place doesn’t have to be super fancy but it needs to do what it does really well and with integrity whether that is casual or fine dining. Pick somewhere you are proud to work where people are passionate about it. That’s where you will gain the most experience. That’s where you will get looked after best. It goes 24

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without saying you will be working evenings and weekends – to be able to work somewhere that you are proud of and which clicks with you makes more sense because you will enjoy it more.

“It is a fallacy that hospitality is low paid. All our guys do a 3.5 days week – a maximum of 48 hours with guaranteed tips and a good salary. They are earning 20/30% more, before their tips, than they would make in most office jobs. It annoys me that there is still the mentality that it is not a career. It is. Lots of senior guys have great careers and flexibility and they can do the things they enjoy every day. They can get creative about wine, food, training and get such exposure to so many different things.

“I have 12 chefs on rota in Ox and Finch – some people would say this is bonkers. But there is always prep to do (if the restaurant is not jumping) they do 3.5 days on, 3.5 days off and that adds up to 12 people. A lot of restaurants would have nothing like that size of team but we have managed to sustain it. We do try and pay a bit more than the going rate and our staff do make great tips and the tips are written into contracts.”

It obviously helps that Jonathan is a chef to trade, he understands how kitchens work and what motivates his staff. It has been his own experiences which have helped form his management style and ethos.

He says, “Initially when I was at Yes, I was really young, and I learned so much, so quickly from Mark Burrows and Gary McLean. It helped that I went in with maximum enthusiasm. Brian Maule’s work ethic is incredible and that also made a deep impression while my boss Lindy at Absolute Taste, taught me to push things a bit further. This is why I think I now am prepared to take more risks than some of my competitors.”

He certainly doesn’t do things by halves... that comes to family life too. With four children under the age of 8, he and wife Dawn have a lot on their plate. He smiles, “It helps that Dawn is very laid back.

But I know when I do a few weeks on, and the last few weeks have been crazy, I like taking some time off for family time. We take our kids to Paesano and Sugo –we need to find somewhere quick and noisy and with things they like to eat. On the rare occasion it is just Dawn and myself we don’t go too far, but head down to Partick Duck Club, Gaga or Balbirs for a curry.”

And what is on the menu next... “I have another property in Glasgow city centre but I haven’t quite got my head around it yet. But I think we will most likely go down a similar route to Ox and Finch.”

Jonathan and his team are certainly on a journey and the saying “The road to success is not a path you find, but a trail you blaze,” certainly fits!

KA PAO

Unit 420, ST JAMES QUARTER, EDINBURGH EH1 3AE Morton Logos etc.qxp_Layout 1 14/08/2019 11:32 Page 1

DESIGN FOCUS BY PENNY DEVLIN

Morton Logos etc.qxp_Layout 1 14/08/2019 11:32 Page 1

RH Morton

RH

S

Morton

APPROVED No. 12924

DESIGN PROJECTS EQUIPMENT

APPROVED No. 12924

DESIGN PROJECTS EQUIPMENT

A kitchen that looks this good is too good to hide.

Morton Logos etc.qxp_Layout 1 14/08/2019 11:32 Page 1

Morton Logos etc.qxp_Layout 1 14/08/2019 11:32 Page 1

RH

RH Morton

Having designed, manufactured and installed the kitchen, servery and bar at Ka Pao, Edinburgh, we would like to wish them every success.

Morton APPROVED No. 12924

DESIGN PROJECTS EQUIPMENT

RH Morton & Co Ltd 22 Crownpoint Road, GLASGOW G40 2BS Tel: 0141 551 8136 | Fax: 0141 554 5138 e-mail: sales@rhmorton.com www.rhmorton.com No. 12924

APPROVED

DESIGN PROJECTS EQUIPMENT

coop Restaurants opened Ka Pao number two in Edinburgh’s St James Quarter last month and already it is a runaway success.

Whereas the original Ka Pao (which means Holy Basil in Thai) is situated in the historic Botanic Gardens Garage in Glasgow’s Vinicombe Street, with a discreet entrance and stairs that takes you downstairs into a large basement, Ka Pao Edinburgh is the very juxtaposition. It is perched at the top of an impressive set of stairs, in a new-build building – with lots of glass and great views over the city.

But although completely different in structure the designers have brought many similar elements to the original Ka Pao. It is also the same designers – Mosaic.

Says Ka Pao owner Jonathan MacDonald, “Stuart Black at Mosaic, helped us create Ka Pao Glasgow and has also done Ka Pao Edinburgh. He has great vision – not just for the space, and the aesthetics but the operational side too.”

He continues, “I love the design aspect of the business. I love seeing things go from an idea on paper. I enjoy procuring and getting the contractors in and the problem solving.

“Although we used the main contractor who did the St James Quarter, because it made sense to do so because it was a paperwork heavy development, there were many things that were not part of the contract. We went to London and picked the terrazzo table tops, and Stuart did a lot of bespoke design, and then our metal work contractor Andy Macdonald at Retro Metals fabricated it. For instance the curved bar, the waiter stations and such like.”

There are many similarities with Ka Pao Glasgow including the exposed ducting, feature lighting, the use of birch ply and the plant walls, the open kitchen, the grey screed used on the floors and the same red tiles, and the blue leahter upholstery in the DRAM APRIL 2022 25

DESIGN FOCUS: KA PAO, EDINBURGH bar stools and chairs.

Jonathan points out, “In Glasgow our tables got really stained with tumeric, so in Edinburgh we have used black tables and introduced yellow splodges.”

One new feature is the curved bar which has an impressive hanging gantry, and it is one of Jonathan’s favourite elements of the design. He says, “I love the way it turned out and I like the fact that when you sit on the fixed bar stools you can see down the whole restaurant. The stools are fixed, and I like that because you don’t have to keep putting them back in place.”

As in Ka Pao Glasgow the new restaurant has an open kitchen.

RH Morton, who were involved in Glasgow, provided the equipment and also helped with layout. Jonathan explains, “Chefs always say when designers do the kitchen it is either too small or over complicated. And although we have a good idea what we need Mark Roden of RH Morton was a great help. He has a great knowledge of the equipment and what works when it comes to layout and he made a lot of valuable suggestions.”

Ka Pao Edinburgh has 74 covers and Jonathan believes this is a “nice size.” He says, “Ox and Finch has 60 covers, and Glasgow more than 100 – I think this may be the optimum size – half way between the two.”

The furnishings are not fussy - navy birch seats, upholstered

by JC Upholstery, fixed seating in the same colour and in the main body of the restaurant the old bus seats, as used in 26

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Ox and Finch, make an appearance and upholstered in a rich brown.

Colour comes in the shape of the large oval table, the private dining table, which no doubt will be the most in demand – perched as it is in a great window position. The seating is curved around the table and has been upholstered in mustard – it is a great position and adds a real pop of colour.

There is also plenty of greenery, which brings the outside in.

The photos really show Ka Pao Edinburgh in all its glory, but as they say the proof is in the pudding, so why not pay a visit yourself?

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Epicures by Cail Bruich Hyndland, Glasgow

Surface-id

are proud to be the Interior Designers for Shucks, Hyndland.

We wish all the team at Shuck’s the very best in their latest exciting venture!

Cail Bruich Glasgow

Surface-id is an award winning interior design consultancy specialising in commercial interiors.

www.surface-id.com info@surface-id.com 0141 342 5448

Ubiquitous Chip Glasgow

12 Fortrose Street Glasgow G11 5LP

SHUCKS

168 Hyndland Road, Glasgow G12 9HZ

By SUSAN YOUNG

H

aving been a fan of the original Nick’s on Hyndland Road, which has now been transformed into Shucks, I was very curious to see the new bar and restaurant, a collaboration between Oli Norman and the team behind Michelin starred Cail Bruich, Epicures and Brett. They describe the new Shucks as “a relaxed seafood restaurant serving up the very best fresh produce from Scottish waters, alongside an elegant wine and champagne bar”.

Explains designer Courtney Reid of surface-id, “The inspiration behind the Shucks design was to create a relaxed, comfortable atmosphere while mirroring their fabulous food and drink offering.

With a hint toward Scandi style, we added subtle hints of the ocean including our specially commissioned hand-painted mural by artist Rebecca Hamilton, and hand-cut antique brass fish scales by Mike Peden. The fit-out was undertaken by Donaldson Construction and we created many bespoke elements such as the specially designed and fabricated hanging glass and bottle

rack and lavish champagne trolley” When you previously walked into its former incarnation – the ground floor was just one undefined space, now there is a partition that cleverly separates the bar area from diners, but it is nice to see that you are encouraged to sit at the bar with comfortable looking barstools.

There are Scandi look light wood partitions on the ground floor, and light wood has been used on the rear of the main booth, which fits in the bay window. The booth also features an octagonal table and would comfortably seat six. |The colour palette of navy blue, mustard and sea green add to the relaxed feeling with the bright red Shucks sign, on the exposed brick wall, really popping out.

Says Courtney, “The soft furnishings including curtains by Curtainwise Contract and greenery by Benholm contrast with the existing exposed stone and brickwork to create the perfect 30

DRAM APRIL 2022

balance between sumptuous elegance and rustic authenticity.

The gantry is all brushed brass and metalwork and the hanging glass rack is impressive!

The seafood connection is more apparent upstairs with a striking wave mural, the use of nautical style ropes and in the blue of the upholstery. The booths are navy, and the chairs are a lighter blue. It is certainly not contrived.

The new Shucks feels bright and airy, and although there have been no structural changes it just feels bigger. I spent many a night there when it was Nick’s and I look forward to spending many more... I’m especially looking forward to trying out its champagne trolley!

Courtney concludes, “We wish our friends at Shucks all the best in their new venture.” I am sure it will be a Westend success.

MAIN CONTRACTORS JOINERS AND BUILDING CONTRACTORS Donaldson Construction wishes the team at Shucks, Hyndland every success for the future!

Donaldson Construction Ltd, Block 2, Ward Street, Alloa FK10 1ET Tel 01259 219923

email info@donaldson-construction.co.uk

JOHN VALLANCE The Seafood Experts

Proud to supply Shucks, Hyndland Wishing the team every success.

John Vallance, The Seafood Experts, Units D11-14, Glasgow Fish Market, 130 Blochairn Road, Glasgow, G21 2DU Telephone: 0141 552 2825 info@johnvallance.com

TECHNOLOGY WHERE DO YOU BEGIN?

BY NICOLA YOUNG

O

ne of the biggest changes caused by the pandemic was the accelerated uptake of technology-driven by new demand channels for hospitality such as home delivery and at-table ordering.

Although the use of technology was already underway, there is no doubt that the pandemic accelerated its adoption and this wasn’t only due to changing service requirements. The last two years have also seen critical staff shortages with the double-whammy of rising costs.

These increases in costs have come from all areas of business from rates and VAT and then to CO2 and energy. With inflation rising steeply, the cost of all types of supplies are rising including food.

With costs soaring and staff shortages not going away good use of technology provides a great opportunity to help ease the pain while also providing innovative ways to grow revenues and create new services for customers.

If businesses are looking to improve efficiency and productivity this year, while raising order values and increasing table turnover, these are our top picks for tech to help achieve those goals. Read on, but I have to qualify this here – while researching this feature we realised that we are only scratching the surface... watch this space!

First up ...

EpoS Most of you will be well aware of EPoS technology – Electronic Point of Sale. I don’t think any of you need an explanation of what is. It is probably one of the most important pieces of equipment in a hospitality venue. But are you making the most of the tools it offers?

It doesn’t just tell you your daily sales, EPOS systems are at the heart of every transaction. Whether it’s a traditional mounted EPOS solution or a mobile/tablet-based EPOS device, these systems have transformed the way your customers pay.

For owners, they mean that you can gain access to real-time data that will put your financial performance into context. Your integrated EPOS system will record every transaction, whether that’s a meal sold in your restaurant or a cocktail. Providing actionable reports and insight means you know more about your business, customers, what is selling, and when, than ever before. And faster transaction processing keeps customers happy, especially at busy times. The potential for manual errors is also removed almost completely. An EPOS system provides exactly that – and it’s a brilliant marketing tool as well.

It’s easy to collect and analyse mountains of relevant and highly valuable details about each customer. Physical risks like employee theft become much less likely thanks to an EPOS system.

Customers expect EPOS. They like to pay quickly and can use electronic payment methods like Google Pay. It can also provide information on customer behaviour and purchasing patterns which can help target promotions and help seal customer’s loyalty.

The only downside, if your business is small or a start-up, is the initial cost. Obviously, the up-front cost of something all-singing and

all-dancing is more than the price of a simple cash register or POS till that only takes money and doesn’t connect with other systems.

It depends on your plans. If you have big plans for growth and expansion, EPOS future-proofs you.

It’s been around for years, and I recall many years ago being involved in an installation in a Glasgow pub when it could link bar sales to stock orders much to the delight of the bar manager who only later discovered that they could never work out how to program the system. These days, all of this is much more user friendly. That doesn’t mean it isn’t sophisticated but you can scale up your levels as you get more familiar with what it can do for you, but you do also need to keep your staff trained and your software updated.

According to John Strachan at Argyll Systems, most customers start out with the basic system and then start to build on it as they get more used to what it can do. They usually start with the till and stock control features with the till system taking credit cards and digital payments and then might take it up a level to include hand-help ordering.

EPoS means that everything can be recorded automatically from the hand help device as the order can go directly to the kitchen while the costs can be added to the bill at the till. This not only saves time in terms of staff walking back and forth to place orders but prevents lost orders and helps the kitchen manage the order flow.

There is just so much more that EPoS technology can bring to a business than just till functionality and it’s all designed to help save businesses money while also increasing revenues.

Over the pandemic, for example, ICR Touch saw a huge increase in the number of establishments getting on board with digital solutions - from order-to-table apps like ByTable to full paperless systems.

Having an online webshop and app that allows customers to view a menu, place orders, and make payments from their own devices at their tables is certainly an expectation for many consumers now. The ByTable solution from ICR Touch gives business owners the chance to re-focus their staff on providing incredible customer service, whilst reducing order mistakes and streamlining the whole process. It’s proven that order values increase when customers can order in their own time, too!

ICR Touch also provides hand-held order pads – Touch Pocket – and this links to their TouchKitchen service which helps chefs and all kitchen staff manage the order flow and timings. When staff take an order, TouchKitchen receives information directly from the TouchPoint till system or PocketTouch hand-held order pad.

Jonathan MacDonald of Scoop Restaurants wouldn’t be without his own QSR system. He says, “We do 600 orders on a Saturday, if we didn’t have it that would probably be only 400.”

Finally, reservations systems can, and should, be integrated with your EPoS System. A good reservation system will enable customers to access availability when making a reservation and have automated table management as well as allowing staff to use any device to see the live information. All of this can save a huge amount of staff administration time as well as improving customer service.

DRAM APRIL 2022 33

TECHNOLOGY TIME SAVING AND COST SAVING?

Customer Service Simply Service was brought to market by Argyll Systems and Cerno Data Solutions about 6 months ago after being piloted at The Coachman Hotel, Kilsyth. This simple little box sits on the table and allows customers to press a button to call for service and then to call for the bill. Because the ‘call for the bill’ speeds up service (as does the call for service) restaurants are seeing a saving of around 15 minutes per table. Also, they are seeing their revenue grow.

The call for service feature has, in one establishment, grown wet sales by 17% and this is probably because customers often order an extra round due to not having to wait for a server to notice them. Better still, because it uses radio frequency rather than wi-fi it means it can cover much wider areas too.

It comes as SaaS (Software as a Service) and each box costs around

£5 per table per month.

There are also apps that many bars and restaurants used during the pandemic and they are here to stay. They came into their own when people were not allowed to queue at the bar – they could order from their tables. Over the two years, the number of apps available has increased significantly. Hungrrr has developed its app so that owners can choose the right app for them which can be tailored to their needs. For instance, you can highlight upgrade options for brands of wines and spirits, or even snacks, easily on their virtual menu, which could help drive up average cheque size and increase revenues. Its technology also allows guests to add a tip at the touch of a button, stimulating increased rewards for your teams.

Hoteliers can benefit from their Hungrrr app which can offer features such as check-in and table booking in dining outlets. The platform can also feature a virtual concierge and room service solution. This

Specialists in Epos and Hand Held Ordering Systems As businesses in the hospitality industry face the greatest challenges in many generations, it is imperative we structure our businesses ergonomically and efficiently. Critically low staff levels predict changes to how we operate. Our new POSLINK EPOS system has been installed with no business interruption and minimal disruption. The integration with OrderPay allows us to consistently deliver our products methodically with the constraints of limited staffing numbers.

Payment processing and back of house are streamlined to simplicity. Both systems are highly recommended in our collective battle for business survival.

Argyll Systems made this all possible, highly recommended!

Kris Clark - Owner The George Hotel Inveraray.

I have had a fantastic relationship with John and the team at Argyll Systems for more than twenty years they have looked after us throughout our expansion and I think they offer a very unique, professional service which importantly for me has remained personal.

Alan Cawley - Managing Partner at Duck Bay Marina and Managing Director at Cawley Hotels and Restaurants.

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Argyll Systems have been a key part in our growth as a company. We have worked with them from day one, 10 years now and operate from 8 sites. They have recently come up with a brilliant solution to completely revamp our IT systems and provide room for future growth. I wouldn't hesitate in recommending Argyll Systems as a partner for any hospitality business!

Luli Avdyli - CEO Bread Meats Bread.

0141 950 6766 www.argyllsystems.co.uk

will enable guests to order room service, request items such as additional shampoo or towels and much, much more.

Another feature of the Hungrrr app is that you easily engage your customers with push notifications directly to their smartphone when they download the app, such as ‘new tapas deal on weekends’ or ‘10% off à la carte menu this Easter’.

HR and business suppor You will have different types of solutions for different areas – HR for example would be an entirely different set of needs and systems. We asked Kenny Blair Managing Director of Buzzworks to tell us his favourite piece of tech. He said, “ We use about 10 different types, but I think we would find it very difficult to run the company with nearly 600 staff without some form of People Management System. We use Fourth Workforce which is a piece of software that helps us manage everyone that works in the business from interview right through their journey with us.”

There are various systems but planning your manpower requirements, your biggest cost, is essential. Obviously, the more staff you have the more important it is that you link rota’s into sales so that you can predict when you need extra staff on and when you don’t. Ideally automating it through an app helps you schedule rotas, optimise wage spend, record attendance and approve timesheets for payroll.

Again you only have to google to get a full list of apps and platforms that can help. But you need your rotas to be as nimble, flexible and intuitive as possible. You also need (staff like this too) functionality that allows them to swap shifts. It also helps to have an integrated group message system, which allows you to communicate quickly with your team – about shifts, about the business and so on. Systems like this can also allow staff advance notice of what hours they are working, which allows them to plan their lives accordingly.

Says Jonathan MacDonald, “Our app and programme allow us to plan. People get rotas and request swaps all on our app. We also communicate with them through it.”

Another tool along the same lines is a Business Information tool, known as a BI. It shows you at a glance an overview of all parts of your business. It takes the information from all the different parts of your organisation and organises it. Again there are plenty out from the likes of Zonal, Jedox – as one licensee told me, “After I got it, I couldn’t imagine how I ran my business without it.

Marketing and Promotion It has never been more important to market your venues. Digital technology allows you to post on Facebook, and Instagram and utilise Tik Tok but it is worth looking at a digital strategy. There

is nothing worse than going to a website and finding it has not been updated. Employing an agency can pay off in the long term (and hopefully many of you will have been able to access the digital grants, and already have improvements underway).

How do you make your pub, bar, and restaurant stand out and what to do if you get the dreaded ‘Trip Advisor’ negative review. Do you respond? What do you say? Will how your response make things worse? There are plenty of agencies out there that can help. It would even be worth sending your staff on a course, yourself too if you are the owner.

Recently I heard a very positive review of Tik Tok – a restaurateur employed a Tik Tok expert to promote food during quiet periods – and it took off. More than 200,000 people watched it, and as a result, the restaurant is busy all day.

Click2Convert offer a range of marketing and strategy services

Click 2 Convert Website Development & Digital Marketing Agency for Hospitality & Leisure Brands Every service you need to help your hospitality business flourish, including: Design & branding

Website development

Technical & hosting solutions

Pay Per Click (PPC)

Search Engine Optimisation (SEO)

Metasearch

Social media marketing

Email marketing

Digital content

Just a few of our happy clients

“C2C provide excellent project management and marketing strategy “Click2Convert are a valuable partner who help us maximise services forofboth Malmaison and Hotel du Vinchannels.” brands.” the success our our websites and digital marketing David Tracey, Managing Director, Manorview Hotels & Leisure Group Chris Fielding Martin Group Marketing Manager Malmaison & Hotel du Vin

Find us:

Email us:

Call us:

click2convert.com

info@click2convert.com

0141 739 5491

DRAM APRIL 2022 35

SHOWCASE SHOWCASE

GET SUMMER READY

CONT HOWCASE to get things set up just the way you need them at the start. With technology, knowing where you want to go is much more important, and having a strategy really helps you save money and make the best use of your systems, investment and time. It is incredibly easy to end up with processes or systems that won’t talk to each other when you need them to. And don’t forget that by integrating with your EPoS system you will have detailed customer information that can target the right customer at the right time, driving up conversions.

Click2Convert are a digital specialist in the Hospitality sector and if you are a hotel then their metasearch offering can help your hotel display live room rates across all the key Metasearch engines, including Google Hotel Ads, Tripadvisor, Trivago and Kayak. They implement a strategy aimed at that driving incremental website revenue and lower overall commission paid to OTAs. Loyalty Systems are also important especially when it comes to customer retention. But it can also have other benefits such as giving you relevant information on customers’ habits, likes and dislikes, which allows you to tailor the offer to them which in turn makes them feel valued, and drives more loyalty and sales ultimately. It doesn’t have to be complicated. You can send customised emails and campaigns to reconnect with your regular, personalize the experience for VIPs, influencers, and top spenders with tags and guest notes and measure your team’s performance with scorecards and direct guest feedback. There are various systems from OpenTable to Lightspeed... that can offer everything from a highly targeted rewards program to automated SMS campaigns.

You only have to google … and you get a vast variety of companies – all you have to do is pick the right one for you or ask your peers for recommendations.

One company that is thinking outside the box is Crerar Hotels which is creatively using quizzes to engage with their customers and has launched a gamified app. It is a great example of having good information about your customer’s personal preference and is a clever way to capture relevant information in an engaging and fun way.

Their dedicated quiz is aimed at tailoring breaks to travellers and is part of the group’s ‘I Choose’ campaign for spring and summer. The bespoke element comes off the back of industry stats revealing that 86 per cent of customers say personalisation plays a key role in purchase decisions and also ranks among the top hospitality trends of 2022 and beyond.

If you have tech you love let us know.

36

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SUE SAYS!

/dram.scotland

I can hardly believe that this is our 27th Awards - when we initiated them all these years ago - there weren’t any licensed trade awards in Scotland. Hard to believe. Today there are lots of different organisations doing awards, and the good news, all awards are worth going in for. Not only do you get recognition for your hard work, but you can use the accolade to market your business. So don’t feel bashful, get your customers and staff to vote and why not put one in yourself. Our website opens just after Easter - so get voting. And if you need some social media badges get in contact.

However, we only count one vote from an IP address...

One of my old haunts Murphys Pakora Bar in Finniston, Glasgow has re-opened. I used to frequent it when it was run by Danielle Murphy’s dad David. The man who opened Dukes, Murphy’s Barrelhouse and Murphy’s Pizza Bar and the aforementioned. I can tell you these were the days when you danced on the tables!

The nights in the Barrelhouse and in Duke’s were legendary.

Danielle wasn’t surprised when I gave her a call, she reckons I would be one of the few who remembered who her dad is. I did indeed. I was at the opening of the original Pakora Bar ... I didn’t make the new opening but I hear her dad did. The decision to re-open the bar was taken by Nitash Majhu, whose parents acquired the bar when they bought the Ashoka Group.

Viano’s. To say the two of them have an appetite for success is an understatement. I so wish I had their energy and determination and their zest for life! It really is uplifting.

There is a fine line between telling everyone that the industry is in crisis because of rising costs, rates, etc and the shortage of staff, and encouraging people to come into the industry. That’s why the DRAM concentrates on all the positive stories.

During the pandemic, we were the most vocal publications when it came to putting the case for hospitality forward. But now it is back to business. More than ever there is a need to build the reputation of the industry, which in turn will allow you to build your businesses. And the DRAM is right behind you. So if you have a positive story to tell get in touch. And if there is a subject you want to be covered in the publication let us know. As for everyone who asks whether we are going digital-only - the answer for the foreseeable future is no.

Before I go don’t forget to apply to your loal authority for your 50% business rates relief for the first three months of the 2022/23 financial year.

I headed along to the Oran Mor Whisky Awards at the end of March, and it was absolutely great to see everyone. A big shout out to all the winners too. There is nothing better than seeing some familiar faces, and meeting new ones. I think more than ever we appreciate what a great trade we are all in.

Mark McCulloch the man behind Hospitality Rising is planning the biggest ever hospitality marketing campaign to help change the perception of working in hospitality for the better. Lots of companies have signed up including Buzzworks, Manorview and DRG but not as many from Scotland as could. I am not sure whether this is because people haven’t heard about it or whether finances are too strapped. But if you have an appetite to get involved check out www.hospitalityrising.org I caught up with Fallon and Anthony Cowley for a coffee the other day. They are the couple behind the likes of Mr MacGregors, Cocktails & Steak and Luciano’s. While Fallon is also co-owner of

THE NO1 CHOICE FOR GAMING AND LEISURE EQUIPMENT FOR PUBS, BARS & RESTAURANTS

DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED PO Box t: 0156- 6005855 e: news@mediaworldltd.com w: dramscotland.co.uk Editorr-Editor Susan Young • • Chairman Noel Young • Commercial Head Nikki Oji Advertising Sylvia • Admin Rebecca Orr 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 2022. Printed by Stephens & George Print Group.

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DRAM APRIL 2022

46 Dalsholm Road, Glasgow, G20 0TB. Tel: 0141 946 0444

www.simsautomatics.co.uk

ORAN MOR WHISKY AWARDS The first gathering of the Whisky fraternity at OranMor for two years... and how nice it was to be back.

Congratulations to all the winners.

The 2022 Òran Mór Whisky Award winners are:

People’s Choice Ledaig Manzanilla Best Blended Naked Grouse Best Overseas – Bain’s Blind Tasting – Big Peat Best Newcomer – Jura 21 Rep of the Year – Nicola Wilson, Diageo Lifetime Achievement Dr Rachel Barrie

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