Dram August 2020 by DRAM Scotland

DRAM

358

DRINKS RETAILING AND MARKETING

GOOD TO GO

@dramscotland

DRAM MAGAZINE August 2020 ISSN 1470-241X

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WELCOME BACK

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DRINKS RETAILING AND MARKETING

WELCOME

elcome back to the non-digital version of the magazine. It’s certainly been a strange year, here’s hoping that now hospitality is open it stays open. I have everything crossed. This issue I paid a visit to my local pub The Kings Arms in Fenwick and caught up with Gareth Kelly and Mikey Lennon who have taken the pub. They actually got the keys just prior to lockdown but now they are up and running and it is certainly a new era. See what they have to say on pages 20. This month we asked key operators to give us their lowdown on lockdown and what the future holds. It makes an interesting read. We also invited the UK’s creatives to come up with a campaign to encourage folk back to the pub. The winning poster is featured alongside a few more.. what a great job they all did. We are also published a Q&A issued by the Scottish Government to bring all up to date with the current guidance. It is worth a read - it starts on page 8. Last but not least remember to get your customers to vote for you online for this year’s Scottish Bar and Pub Awards. It’s good to be back.

Susan Young, Publisher susan@mediaworldltd.com dramscotland.co.uk

CONTENTS AUGUST 2020

FEATURES

8 20 23

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

GOVERNMENT GUIDANCE Q&A What you need to know - your questions answered.

CHANGING THE TEMPO The new faces at The Kings Arms, Fenwick

DESIGN FOCUS

Tennent’s Bar, Glasgow, Macgochans, Isle of Mull

REGULARS

8 38

@dramscotland

NEWS

BRAND NEWS

The latest brand news.

SUE SAYS

Our publisher Sue pulls no punches.

/dram.scotland DRAM AUGUST 2020 3

Scottish Chefs Showcase Street Food at The Gate Glasgow bar The Gate has kicked off a five week series of Dark Kitchen takeovers.Yu Ca Taco, ws first up followed by Baked Pizza and now (until 22nd August) the chef, Craig Grozier and his Fallachan Cart pop-up concept are enjoying their Dark Kitchen residency creating casual street-cart inspired fare. For their first week, Fallachan Cart is collaborating with celebrated chef and old friend James Murray, director and chef of JARRED and JFC, to bring the ultimate gourmet fried chicken takeover using premium, organic ingredients and delicious foraged trimmings. Craig Grozier, chef and founder of Fallachan and Fallachan Cart said, “Whilst in lockdown, I spent a lot of time cooking the food I missed from the restaurants I could not go to that were closed, and the great street food that I have eaten on my yearly travels around the globe with Fallachan. Along the way, I have been developing and logging these recipes, starting Fallachan Cart and collaborating with The Gate will now give us the opportunity to share these with you all.” Andy Gemmell, owner of The Gate said, “I have known Craig for a long time and have watched him perfect his craft over the years. He’s an incredible chef and by him taking on street food I know that it’s going to be another level. Combine that with some of the chefs that he is bringing in to collaborate with and that’s a recipe for delicious food.”

SOFI’S BAR IS UP FOR SALE After 15 years, 521 Cocktail Sundays, 49 clothes swaps, too many knitting nights to count there Anna Christopherson and husband Mike have put Sofi’s Bar in Edinburgh on the market. If you are interested in running a bar with a great group of regular customers, famous for cocktails and great atmosphere? Sofi’s also has a backroom for private parties and out door seating in Sunny Leith. Says Anna, “This bar has had a steady profit for many years and will give you a great income especially if you manage it yourself. If you are interested please email boda@bodabar.com with a serious offer.

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Cardross pub wins national award for community support The Cardross Inn has won a national award for its initiative ‘Operation Steak Pie’, which it ran in partnership with the Cardross Cares volunteer group, that offered free hot meals to vulnerable residents at the height of the Covid pandemic. David Davidson and Kate Wooding, who run the Cardross Inn, ran the project for around two months and provided more than 400 meals to elderly people in the village which saw it win Best Community Involvement award from the WeDO Scotland SME Business Awards. Another initiative that the pub ran - ‘Colour Me Inn’ – was also recognised in the virtual awards ceremony. The pub encourages local children to create colourful pictures to display in the windows of the pub, while it was closed during lockdown. After the ceremony online, David said, “To say we are over the moon would be a huge understatement! This truly was a community effort and Kate and I would like to thank everyone who helped make this happen. It’s a win for the community of Cardross for sure. Massive thanks to my amazing head chef Paul Bonomi and his team and also to Scott Bryson, who is surely the best delivery man in town.”

KNOCK CASTLE ON MARKET FOR £1.75M Knock Castle Hotel & Spa in Crieff and its adjacent Castle Lodge have been put on the market. The hotel, which has 30 letting rooms, (nine in Castle Lodge) sits in 3 acres of land and also has two function suites, a residents cinema a spa, pool and leisure centre. Knock Castle also has a rooftop terrace and restaurant which offers great views of Strathearn Valley and the sale includes two additional two-bedroom flats. The asking price for both Knock Castle and Castle Lodge is £1,750,000. The seller will also accept offers for Knock Castle and Castle Lodge individually, for asking prices of £1,250,000 and £500,000 respectively. It is for sale through Christie & Co.

NEWS Epicures, the West End restaurant in Glasgow’s Hyndland Road, which was bought by Oli Norman two years ago, has closed as has the nearby Wee Lochan. While in the Merchant City Dario Franchetti has closed Ingram Wynd and his Italian restaurant Esca – the latter has been a firm favourite in the Chisholm Street for the past 22 years.

THE HIGH DIVE PIZZA BAR JOINS CIVERINO’S FAMILY Michele Civiera has opened Edinburgh’s first pizza pub The High Dive. It is the latest addition to the Civerinos family and is situated on St Leonards Street. The High Dive is a family-friendly reasonably priced neighbourhood pizza bar aimed at customers who enjoy laid back dining and drinking. Civerinos already has two established city centre locations - ‘Civerinos’ at Hunter Square on The Royal Mile and ‘Civerinos Slice’ at Forrest Road.

Glaschu finally opens after delay Covid delay Glaschu – the restaurant planned for the former Western Club in Glasgow’s Royal Exchange Square – has finally opened its doors. The bar and restaurant was due to open in March, but was obviously delayed by the pandemic. Former Daily Record sports journalist Andy McCartney acquired the leasehold from Alan Tomkins, the prior landlord. McCartney also co-owns Embargo on the city’s Byres Road and is leasing Damm 27 on Edinburgh’s Causewayside from Star Pubs & Bars. The restaurant is being led by some experienced names in the industry. The head chef is Dion Scott, a protegee of Heston Blumenthal and was previously head chef at London French restaurant, Racine, as well as The Anglesey Arms and Glasgow’s Spanish Butcher. General manager Scott McLean has extensive experience having worked with the front of house teams at Gleneagles, Grand Central Hotel, One Devonshire and The Rusacks in St Andrews. Speaking to DRAM on its first day open, Scott said, “It’s great to finally be open. We’ve been busy today with a really good service for lunch and bookings for dinner and we’re fully booked for the weekend. The reception from customers has been brilliant. Obviously with the restrictions in place, we’re fully complying with face masks etc, but we’re fortunate that the space we have is fairly big so we didn’t really need to move things around very much. We have a separate bar area too and a pretty big outside seating area as well.” The bar’s cocktail menu commemorates some of Glasgow’s famous people, with its drinks named after people such as Marion Gilchrist, the first female to graduate from the University of Glasgow and the first woman to graduate in medicine from a Scottish University; Marochetti, who was the Italian born architect who designed the iconic Duke of Wellington statue; Ricky Burns, Scotland’s first threeweight World Boxing Champion and the infamous Locarno, that was regarded as one of Glasgow’s top dancing venues for many years and was popular with American servicemen during the Second World War.

EAT OUT TO HELP OUT STILL TIME TO REGISTER TThe UK Government’s Eat Out to Help Out Scheme which sees refund up to 50% or £10 towards the cost of a meal is up and running. More than 53,000 outlets across the UK have signed up to the scheme which aims to create business for the trade Monday through Wednesday during August. Diners can take advantage of the offer as many times as they like during the month and can find out participating food venues from an online restaurant finder. Participating outlets must wait seven days from registration to make their first claim with all eligible claims being paid within five working days. Claims can be submitted weekly and businesses are encouraged to register before the 3 August to benefit for the entire month in which the scheme runs. Further information for businesses, including how to register and make a claim, is available online at GOV. UK.

Cottiers Theatre in Glasgow is adapting to Coronavirus by opening as a restaurant. The Theatre current has an adjacent bar and restaurant, is extending into the theatre arena which will allow a further 17 tables. 99 Hanover Street, Edinburgh is re-opening with not only a new look but a new name – it is to be known as ‘Superico’ after owners Juan José Castillo Castro and partner Vanessa Alfano decided to rebrand the venue and its sister restaurant 83 Hanover Street. UK alcohol industry regulator and social responsibility body, the Portman Group, has fully joined the Scottish Alcohol Industry Partnership after many years of informal cooperation.

HAVE YOU HEARD... Belhaven owner Greene King has launched it own bounceback loan scheme applicable for all existing and new trade customers to help support the independent trade as they build back their businesses. Greene King has committed £2 million to the scheme with loans up to £10,000 per pub. In the last month 105 pub licensees have benefited from the scheme.

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BRAND NEWS SELTZER

BEER

MOLSON COORS LAUNCH BODEGA BAY SELTZER Molson Coors Beverage Company is supporting the roll-out of the Bodega Bay hard seltzer range across the UK. The move follows Molson Coors re-branding as Molson Coors Beverage Company at the end of last year, signalling its intention to continue expanding its portfolio beyond beer. Jim Shearer, Category, Insight and Innovation Director for EMEA & APAC at Molson Coors Beverage Company said, “The growth and opportunity in the hard seltzer category is clear, but we wanted to partner with a brand we felt had the ability, because of the sheer quality of the drink and brand proposition, to become a cornerstone of the category as it grows. “The Bodega Bay range of lowcalorie sparkling alcoholic drinks comes in at 4% ABV, 250ml cans and comes in Elderflower, Lemon & Mint, and Apple, Ginger & Acai Berry and each can only has 73 calories is gluten free and vegan friendly.

NEW PACKAGED FOR BUDWEISER BUDVAR THE FIRST IN A DECADE Budweiser Budvar has launched a new design across all its packaging, the first in a decade, as part of a brand refresh that puts the focus on the classic Czech lager’s authenticity and heritage, and proclaims its status as the flagship of ‘the Republic of Beer’. The new identity, appearing on cans and bottles in the UK now takes its cues from the brewery’s archive, dating back to its founding in 1895, and features a classic colour palette inspired by the Czech flag. It will also be extended to a new draught design and POS support in the on-trade from September. The statement OWNED BY THE CZECH REPUBLIC frames the logo and celebrates Budvar’s continuing independence as a brewery.

WHISKY JOHNNIE WALKER CELEBRATES 200TH ANNIVERSARY WITH NEW EXCLUSIVE RELEASES Johnnie Walker is celebrating 200 years and it has created four new exclusive releases to celebrate. All four releases - including a new bottle design and three newly crafted whiskies - are a celebration of the incredible journey, pioneering spirit and dedication to quality that was started by John Walker all those years ago. JOHNNIE WALKER BLUE LABEL 200TH ANNIVERSARY LIMITED EDITION DESIGN features bespoke illustrations that bring to life the bold journey and pay homage to some of the great cities and countries that have been part of the Johnnie Walker story. JOHNNIE WALKER BLUE LABEL LEGENDARY EIGHT has been selected from only eight legendary distilleries that all existed when John Walker made the first steps on his journey while JOHN WALKER & SONS CELEBRATORY BLEND commemorates a breakthrough moment in John Walker & Sons’ history - the launch of Old Highland Whisky in the 1860s and uses whiskies from distilleries which were operating at that time and last but not least the JOHN WALKER & SONS BICENTENARY BLEND is crafted with rare whiskies, all aged for at least 28 years, including whiskies from long-closed “ghost” distilleries such as Pittyvaich, Cambus and Port Ellen.

DRAM AUGUST 2020

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OFFICIAL Governm This Question and Answer document is aimed at providing further clarity to hospitality businesses following the publication of Scottish Government sectoral guidance and the reopening of outdoor (6 July) and indoor (15 July) areas. It is not separate to government guidance but designed to complement it and further the understanding of what businesses need to consider and do to ensure they are operating safely and within the legal requirements. As we move through Scotland’s route-map, guidance is having to be regularly reviewed and updated. It remains a gradual process and while the hospitality sector has made significant progress to date with reopening outdoor and indoor areas, and with reduced physical distancing to 1m,it is not yet business as usual. A high level of caution and awareness is essential in order to avoid any set-backs. Government does not want to keep restrictions in place a moment longer than is necessary, but safety must come first. Businesses are therefore requested to maintain the excellent work that has been undertaken so far and to continue working with authorities to build on that progress. The following has been prepared in cooperation with Environmental Health Officers, industry and the Scottish Government. It will be updated as more information becomes available. Remember – continue to record customer contact details to support Test and Protect.

1M PHYSICAL DISTANCING Q: Does the exemption from 2m to 1m physical distancing in bars and restaurants also apply to staff only areas such as kitchens and, if so, what mitigation measures are required?

A: The exemption applies across the premises. The legislation requires that businesses take all reasonable measures to ensure that physical distancing is maintained. A risk assessment should be undertaken to ensure that suitable controls are implemented. These issues should be discussed with employees as detailed in the Scottish Government Sectoral Guidance – here. Q: I want my business to operate with physical distancing of less than 2m, what do I need to do? A: In order for the physical distancing requirement to be reduced to 1m businesses must be able to demonstrate that they have implemented additional mitigation measures over and above what would be required to operate at 2m to minimise risk. The additional measures must be in place prior to the distancing requirement being reduced. The Scottish Government has published guidance to help you carry out the necessary risk assessment – available here. As a reminder, the legislation requires that businesses take all reasonable measures to ensure that physical distancing is maintained. Q: Would this apply to my external area too? A:Yes, provided that similar additional control measures are in place within the external area. Q: What kind of additional mitigation measures would be acceptable? A: By carrying out a new risk assessment process you, as a business, will be able to identify additional mitigation measures that can be applied to your premises. The focus must be how you ensure 1m physical distancing is maintainedin all areas, as well as additional protections for staff. Examples of measures that would be deemed to be acceptable include; • Increasing the frequency of air changes within the ventilation system and open windows/doors where possible • Review layouts, including installation of physical barriers (perspex screens etc.) where 1m physical distancing cannot be met • Face coverings for front of house staff • Requiring customers to remain seated whilst on premises with no standing at bar areas • Enhanced cleaning arrangements (require to be documented) • Measures to reduce noise to avoid the raising of voices (a recognised risk factor in the transmission of coronavirus) and ensuring TVs and music are reduced to ambient/low levels

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ment Guidance The above list is not exhaustive. A number of the measures above may need to be combined, depending upon individual premises. The decision-making process should be documented and retained on site. Should you wish to discuss a specific proposal further you should contact your local Environmental Health Service for advice. Q: Can my customers queue at the bar? A: Queuing at the bar should be discouraged, however, where this is not possible patrons within the queue must adhere to the physical distancing requirement and your risk assessment should identify how this can be achieved. The queue should not encroach on seating areas and will require to be managed effectively by management to ensure that distancing requirements are adhered to. This will be easier within larger premises. Where customers are to be permitted to order at the bar only one individual per table should approach the bar at a time. Customers should be directed to return to their seat and not to drink at the bar.

A: Where possible some form of separation should be put in place, this could be in the form of a screen or a planter. The purpose of this being to prevent one table encroaching into the space of another. Another alternative would be to increase the distance between tables to 1.5m which will allow the customers to move in and out of their seats without bothering neighbouring tables. In any arrangement, it must always be possible for everyone to maintain 1m physical distance. Where installing physical separation measures, such as screens, care should be taken to ensure that these items do not become a hazard in themselves. Screens should be securely fixed in place to ensure that they cannot fall over. Where fixing items to the floor these should not present a trip hazard. It is also very important to ensure that emergency exits and escape routes are kept clear and free from obstruction.

Q: Can my customers sit at the bar? A: Sitting at the bar should be discouraged. The placing of patrons at the bar increases the likelihood of your staff, and other customers, becoming exposed to the virus and mitigation measures will require to be implemented to reduce this to an acceptable level, such as screens. Where patrons are sitting at the bar there is also the requirement for them to be physically distanced from others in the vicinity. It will also be necessary to ensure that there are adequate cleaning arrangements in place for high contact surfaces in this area when patrons leave the premises. Where a decision is made to seat customers at the bar it is recommended that this area be reserved for individuals rather than groups. Q: My restaurant has booth seating in place. Can I safely use all of them or do I need to alternate their occupancy to maintain distancing? A:Where booth seating is fixed and individuals from different parties are seated back to back there is no need to alternate occupancy. It may be necessary to modify the height of the seatbacks to above head height, this will provide additional screening. Movement within the premises should be minimal and customers should adhere to government guidelines on physical distancing and respiratory etiquette whilst on the premises. Q:I have put in additional mitigation measures necessary to reduce physical distancing in my premises to 1m. Is it possible to have tables located at 1m apart provided that customers are seated back to back or do I require to put in screening? DRAM AUGUST 2020 9

Q: Do I need to display a sign notifying customers they are entering a 1m Physical Distancing zone? A:Yes, this should be displayed clearly at entry points and throughout the premises – signage should state that “this is a 1 metre physical distancing zone – follow the advice of staff and observe physical distancing” Q: My premises cover multiple floors. Can I have one floor where 2m distancing is maintained and the other with 1m? A:This is possible as long as the appropriate measures are taken in line with guidance for operating at either 2m or with the 1m exemption.

PHYSICAL ALTERATIONS Q: If I am modifying my premises to include screens, how high do these have to be? A: There is no minimum height required, however, when installing consideration should be given to whether customers will be seated or standing in the areas where the screens are to be located. The installation of a screen is to act as a physical barrier between individuals therefore it is important to ensure that it will extend to a sufficient distance in all directions. Where the installation is in addition to additional mitigation measures (facial coverings, visors for staff etc.) it may be that smaller screens can be installed. It is strongly advised that the decision-making process be documented.

SANITARY FACILITIES Q: Do I need to reduce the number of toilets/urinals in use within my premises? A:The provision and use of sanitary facilities within your premises will require to be risk assessed. If, as a business, you wish to retain use of all urinals within the premises the following requires to be in place and evidence available to demonstrate the steps are in place; • Increasing the number and frequency of air changes in the ventilation system • Enhanced programme of cleaning and replenishment • Regular monitoring of capacity within toilet facilities • Where 1m cannot be maintained then screens should be provided In all other circumstances physical distancing must be maintained. Q:The toilet cubicles within my premises have full height partitions and mechanical ventilation – can these continue to be used as normal or do I need to close some off? A:Where cubicles are fully enclosed and there are sufficientair changes per hour they can continue to be used as normal provided that there are enhanced cleaning arrangements in place.

BOOKINGS Q: How do I ensure that my customers are following government guidance when booking tables for groups? A:Where a group booking is taken customers should be reminded of the current Government Guidance and reminded that where individuals are not from the same household that physical distancing must be maintained whilst on the premises. It is recommended that this be documented within your procedures. Current limits for meeting people is (outdoors) up to 15 people from 5 different households and (indoors) 8 people from 3 different households.

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QUEUING Q: What measures should I put in place to make sure that customers queue safely outside my premises? A: External queuing should be organised in a way that facilitates physical distancing. The use of markers either on the wall or ground identifying where an individual should stand is encouraged. Where family groups are waiting together they should try not to encroach on others within the queue. It may be necessary that family groups take up two spaces within the queue to ensure sufficient distance is maintained from others. Should queuing become problematic and block the footpaths or cross neighbouring premises consideration will need to be given to the implementation of an alternative arrangement for example; taking a contact number and calling when a table is available. The maximum number of people attending in groups should be in accordance with the Scottish Government guidance.

SPORT AND ENTERTAINMENT Q: Can I show sport or other programmes on TV? A: Sporting events can continue to be shown on televisions within licensed premises, however the showing of sport should not be an “event”. Where high profile sport is to be broadcast it is recommended that this be risk assessed and sufficient controls implemented to ensure that customers do not gather around televisions or congregate in areas of the premises. An example of a possible control would be to turn off the commentary and display subtitles. Raised voices, along with the likelihood of people having to get closer to one another to be heard, present an increased risk of transmission and must be avoided. It is advised that TVs should be either at a very low level, on mute and or with subtitles turned on. Q: Can I turn on the jukebox on the premises? A:As with TVs, noise levels is a key issue, as well as the risk of frequent touching of hard surfaces by multiple people. For the time being, and for these reasons, the use of jukebox machines by customers is advised against. If the jukebox is the sole means of background music in the premises and can be controlled by management at low level then this will be acceptable.

Q: Can I play background music from staff controlled devices? A: Low level background music is permitted but should not be played at such an elevated level so as to force staff or customers to have to raise their voice to be heard, thus increasing risk of transmission. Q: Can I turn on the fruit machines on the premises? A: It is not possible to use gaming machines at this time. These devices are not unique to bars and are currently under consideration for safe use in other settings such as betting shops and amusement arcades. It is therefore necessary to take a consistent approach and ensure they are not used in any setting for the time-being. Q: My pub has a gaming machine, do I have to remove this? A: There is no requirement to remove gaming machines from your premises. It must however be switched off for the time-being. Q: Are customers allowed to use games tables i.e. pool? A: The use of games tables presents risks from touching hard surfaces and people standing in groups thus making physical distancing difficult. Cleaning of things like pool balls is also difficult with automated mechanisms meaning they cannot be cleaned easily between the last and the next person touching them. Cues and other hand held equipment can also be high risk if shared without being cleaned. For these reasons the use of games tables is advised against until further advice is available on their safe use.

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ByTable Order-To-Table •solution for ByTable ByTable Order-To-Table solution for Restaurants, Pubs and Bars Q: Are customers allowed to play games likes dominoes and darts? Restaurants, Pubs and Bars Order-To-Table solution for Order-To-Table solution for A: These are advised against for the time-being. Activities Restaurants, Bars PubsPubs andand Bars that require customers to move around the premises,Restaurants, group together and or touch hard surfaces that cannot be easily cleaned before being used by others present an increased risk of transmission. Q: We are famous for our quiz night, can we still host this? A: Absolutely, although it may need to take a different form than before. For example, picture rounds could be shown on the television rather than providing teams with a sheet, participants encouraged to bring their own pen and papers returned at the end of the quiz rather than at the end of each round as this will reduce the need for customers to move around the premises.

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Q: We host a weekly bingo night, can we reinstate this? A: At the moment, bingo halls are not permitted to re-open it is therefore advised that bingo be suspended at this time. Q:We have a selection of books and toys available for children to use whilst on the premises. Can we no longer offer these?

Time to re-think how customers are served safely whilst keeping staff protected. Time to re-think how customers are served safely whilst keeping staff protected.

Time to re-think how customers are served www. safely whilst keeping staff protected. physically

A: There is no requirement for children under 12 to CONTACT US FOR MORE INFORMATION distance from one another, however, objects such as toys and books could present a vector for infection, therefore provision Timeof to re-think how customers are served www. Glasgow Edinburgh Aberdeen such items is discouraged. As an alternative, colouring safely sheets, whilst keeping staff protected. pencils or crayons could be made available on request. Where toys 0141 299 1802 0131 503 1802 01224 216430 Time to re-think how customers are Time to re-think how customers are served served are to be made available it is recommended that these be made of www. safely whilst keeping staff protected. safely whilst keeping staff protected. plastic or other readily cleanable materials and that they be included E: info@icrscotland.co.uk on the cleaning schedule for the premises.

www. Q:My business is operating with an extended external area, can we bring in a DJ to play music within this area?

www.icrscotland.co.uk

www. www.

A: It is not possible for this sort of outdoor event to take place at this time. Further advice will be available as Scotland’s route map develops. DRAM AUGUST 2020 11

ONWARDS AND UPWARDS

WE ASKED KEY OPERATORS TO GIVE US THEIR FEEDBACK ON THE LAST 12 WEEKS AND WHAT THE FUTURE HOLDS

ALAN TOMKINS

OWNER OF GLASGOW’S VRONI’S, VODKA WODKA, BLUE DOG, OLLIE’S RESTAURANT, URBAN BAR AND BRASSERIE

wanted to make business decisions during lockdown but it was such a moveable feast with things changing day to day that it made it harder for to focus on anything really. But now that we are at stage 3 there’s a lot less ambiguity and I’m a lot more focussed. I have 5 businesses and the worst affected is Blue Dog. It’s a late-night bar and we are not allowed to open after 12 o clock or allowed any music either. The space is intimate and with all the restrictive measures in place make this impossible to work with. I operate with a glasshalf-full mentality though, and we must all kick the ball along the road. Obviously, city centre venues will be harder hit for a while either from people not going into town through choice or because offices are closed. The majority of customers are pre-booking and our staff are pre-selling so they are expanding their skill-set. Rateable value rules meant that most operators I know in Glasgow didn’t fall into that category so they missed out unfairly. The government made a reasonable fist of trying to help them but nobody really wants a loan even if it’s cheap. If it had been done differently, like on a sliding scale, everybody could have got support on a pro-rata basis for

example. There’s no one-fits-all remedy and I think that generally speaking, the government did their best. It’s just a shame that there were still many businesses that fell through the cracks. The majority of my staff were furloughed and we are keen to get them all back. We have a duty to get them back. We have brought everybody back in Ollie’s and Vodka Wodka, and Vroni’s will open Thursday to Sunday from the beginning of August and this will have an impact on who we can keep on the books. Given the restrictive numbers, Vodka Wodka and Ollie’s haven’t been overly busy but with steady demand nevertheless. The people coming in are the ones that want to, and those that don’t, won’t. They need to be reassured from a health perspective. We can only try our best and hope for the best. I don’t think that anybody is feeling all that optimistic right now but there’s an argument that neighbourhood places may do better out of this at least in the short term. I’m optimistic with lack of rates to pay and other aid packages and continue with more rates assistance beyond 2021 is vital. Right now I’m looking at a 2 to 3-year plan to bring my businesses back fully to where I need them to be.

BOBSIE MULLEN,

BABBITY BOWSTER, RAB HA’S, GLASGOW

his whole situation has been hellish, to be honest, but we are fighting back and most operators I speak to remain positive. In terms of our businesses, a refurbished Babbity Bowster was supposed to open on the very day that lockdown was announced would you believe and when you open a pub it’s enough of a nightmare without having all the COVID stuff to deal with too. We eventually opened Babbity’s on July 15th. Re-opening Rab Ha’s, which opened on the same day, was pretty straightforward by comparison. We furloughed all the staff and they have now all returned to work, but we are now only opening Thursday to Sunday until customer’s confidence returns. We got a Glasgow City Council grant for £25.000 for Babbity and a bonce=back loan for Rab Ha’s and we have adapted the businesses by introducing one -way systems, foot pump 12

DRAM AUGUST 2020

sanitising systems and everyone gets their temperature taken of course. And all of this also involves a lot of paperwork. In terms of reasons to be optimistic, I think that spring 2021 is when we will be approaching normality again. I can tell by hotel bookings we are getting that this will, I reckon, be the time that customer confidence will truly translate into more significant footfall. I think that people will still feel nervous about venturing out during the autumn and winter months, plus there are other expensive distractions to think about.

SCOTT FINDLAY LICENSEE, THE CHERRYBANK INN, PERTH

STEVE GRAHAM

CHAIRMAN, MANORVIEW HOTELS & LEISURE GROUP

e’ve come out of this feeling positive and have learned a lot. We took charge and acted quickly by temporarily ceasing trading before any government advice or introduction of the furlough scheme. This early action put us ahead of the curve and allowed us to make plans. We set up lines of communication for all our teams and successfully rescheduled over 300 weddings, ensured all couples received a personal card and bottle of champagne, kept in touch with our customers via newsletters, put plans in place for some extensive renovations and upgraded and maintained our properties. We also raised £30k for charity, as well as donating £10k to The BEN and giving 3,500 bedrooms free of charge to NHS and frontline workers. Our teams have been reintroduced on a phased basis with some people back working on a part-time basis and everybody has had extensive training and have been continually kept up to date with new developments and any necessary meetings are held online. We have also introduced ‘People Champions’ who are located throughout all our venues and are points of contact for any help that’s needed. Our marketing department designed new branding boards and lots of easy to read materials which are informative, reassuring and friendly. These are located in all venues for customers to see. All our social media channels have information for our customers on what to expect when they visit us. All our teams wear protective face visors and contactless card payments have been introduced, with venue floor space measured to cater for social distancing.

Hand sanitising stations have also been introduced for customers and we collect their details when they arrive to enable any track and tracing if required. Cleaning measures have increased to include frequent spraying of sanitiser all around each venue. Adopting and making use of more of our outside areas and introducing new seating and tables has created more beer gardens. We received a loan from Barclays Bank, which we are grateful for - we have been a customer of Barclays for years and we have an excellent relationship with them. Government support has been welcomed but longer-term support is still required for the hospitality sector until it returns to good health, and we estimate this won’t be until Summer 2021 at the earliest. We are feeling optimistic about our people and the culture we have built and this has been the focus of a huge investment over the past four years. During the crisis, we have seen the benefits of this investment because our people demonstrated a fantastic team spirit during a difficult time. It was this display of togetherness which prompted us to focus on our commitment to becoming a real Living Wage employer. Attaining this has always been our aim, but we encountered barriers, nevertheless we are now aiming to have this in place for all our team by 1st November 2020 and we will continue to build on the strong foundations we have put place as we continue to grow. Early indications from our customers are also positive - they are visiting and supporting us and reservations are coming in. We were still booking weddings even during lockdown.

e had no beer garden before all this happened - well, just a balcony with an 80 capacity. But on the 9th of July, we decided to think outside the box and really go for it by making the car park a beer garden for 250 people. I run an events company as well, so we set up one of its bar underneath the balcony and put a marquee over some of it and we were doing 1200 meals in four days every week. We only opened four days – from Thurs to Sunday - because it was hard going. But it was also fantastic to be able to adapt the business. We are a free house but I choose to buy from Molson Coors because they are just brilliant and they didn’t let us down during lockdown either. We got great support like umbrellas for the beer garden and promotional materials to market what we were doing. I chose not to take any loans and I think that the UK government did very well. Put it this way, if it wasn’t for the furlough scheme - and I furloughed all 26 staff - we would be finished. And it wouldn’t have been in our trade that businesses would’ve gone to the wall, it would have been across the board. I just wanted my business back and all my staff to keep their jobs – which they have. All safety measures now apply of course and I have to say that Perth & Kinross council and the police were great on any clarification we needed ahead of opening the inside of the pub today (29th July). I’m optimistic about changes that have been forced upon us, like the beer garden and a new retractable roof for the balcony, although this was actually brought forward because we planned to do it any way. I now need part of my car park back of course but a part of it is getting astro-turfed and will remain as a beer garden. We have a lot of bookings for this, our first weekend of being fully opened and hopefully this will continue.

DRAM AUGUST 2020 13

SANDY FRASER OWNER, THE OAK TREE INN BALMAHA, BANKS OF LOCH LOMOND

ith the business closed and over 100 staff furloughed (including some of the Fraser family) looking after the site, which includes a village shop, fell to me and my son Stuart while keeping in touch with furloughed staff and working to ensure that the business would remain financially secure despite the major loss of a crucial trading period. Our business is at the heart of the local community. It is the area’s largest employer and provides many services and facilities for residents. We offered take-away food from the restaurant for locals and we quickly converted the village Shop into an on-line delivery service for the local villages. During lockdown we played key roles as part of the representation of Scotland’s tourism industry, talking through concerns and challenges facing the industry directly with the Cabinet Minister with responsibility for tourism, Fergus Ewing. We found him very supportive of our situation and of the challenges rural tourism is facing. He was interested in solutions that would allow the industry to survive to the best of its ability. Our extended family members lent their practical help to get the business re-opened. The family took the difficult decision to invest in a major kitchen and toilet refurbishment programme, taking advantage of a closed kitchen to redesign and expand its layout. In line with guidelines, The Oak Tree has provided new facilities to make visits safe and comfortable. As much as we did not initially qualify for grant Assistance for

TRACEY MCRORIE COMMERCIAL DIRECTOR CASTLE LEISURE GROUP, STIRLING

DRAM AUGUST 2020

the Oak Tree Inn and St Mocha coffee shop this was due to the collective structure of our business rates. We appealed the decision bur are aware the scheme is now closed. The scheme was originally open to 2021, which would have allowed an appeal process to go through bur that was changed to July 2020. We were very fortunate to be successful with our Pivotal Enterprise Resilience Fund application. This support from the Scottish government helped to protect the future of our village shop and various core businesses. We have had solid support and advise from our business banking Manager (BOS) which was crucial in the uncertainty of the crisis. We had no difficulty in accessing bounce-back loans which, again, have given us breathing space. We managed to retain all our staff. At one stage we envisaged mass redundancies and some of our loyal staff have been with us over twenty years including one at 35 years so this would have been devastating. We are very cautious, but optimistic that the next six months will continue to see a return to some form of hospitality normality. As for the long term future for rural tourism and hospitality, there won’t be a sustainable future if the business rates and Vat rate are not addressed. The reduction in the VAT rate from 20% to 5% is crucial and a permanent reduction in line with some European Countries would a lifesaver for the industry that is heading towards another dark winter.

e won’t be reopening until the end of August – Brewhemia in Edinburgh on the 27th and Sportsters in Falkirk on the 28th. It has been challenging for us and we have furloughed all 250 staff and we got absolutely no funding other than the job retention scheme and the rates holiday, despite our best endeavours. We have been engaging our staff throughout lockdown via online surveys and such and the general consensus is that they are feeling confident that we are listening to their views and any concerns that they may have ahead of us reopening the business. We obviously have no dates on the reopening of City in Falkirk and Fubar and I have to say that it feels like the night club industry has been forgotten. It just seems to be off the government’s radar completely. They are speaking about gyms opening but nothing about the night-time economy and so we feel that we have been left in limbo. The government must have some rough idea when the nightclub sector is going be safe to be

back in business, especially with preparations being made for the return of students. On a positive note, we have started taking bookings for our other venues and we feel that early indications suggest that consumer confidence is definitely returning, but we wanted to wait until the end of August to give this some extra time and to give customers the chance to get used to venturing back out again. We also need to get schools and offices back and a sense of normality to return to our towns and cities. We get a lot of footfall from council offices in Edinburgh for example, and especially our midweek trade, but as far as I know there’s no date for when they are due to return to working from the office. I’ve been out and about to see what other operators have done. I went to Gleneagles and I thought that they have interpreted the guidelines really well because it felt safe, clean and relaxed, whereas others I visited have gone a bit crazy in my opinion and by that I mean I didn’t feel particularly relaxed.

JOHN DUNCAN

OPERATIONS DIRECTOR, FULLER THOMSON, DUNDEE

O DAVID STEIN OWNER, CAFE BARS, 1807, 1912 AND 1703

hen this all hit I was like everyone else fearing the worst, especially for our staff. Westminsters slow response and inability to implement measures was a nightmare. I thought how the hell do we survive this without state aid. We had a complete rollercoaster because as we shut down four of our sites our butchery business went nuclear we couldn’t cope with the demand. While that did little to offset the loss of earnings from the hospitality side of the business it did give us a little more breathing room than most. We applied for every grant we could, took every loan and cut every cost out we could. The CIBILS scheme was a total no go due to red tape but the bounce back loan was particularly straight forward. We got the standard grants but were severely disappointed in the handling and the reduced rate of second business help from Kate Forbes. The whole grant scheme is a disgrace. It’s so unbalanced and could have been very simple and included every business. We lost out on one premise as it was over £51k rateable value but that was the very business that contributed most to the economy and needed the most help. After a long drawn out process we secured a pivotal grant but only half of what we applied for. I feel slightly guilty that we got that because other businesses in as much trouble and equally deserving got nothing perhaps because they were not as good at putting their case across. The furlough was the point I started to believe that this was survivable. Our staff were always our biggest concern and it was a huge weight lifted when I knew that they would be ok in the short term. We furloughed 96 staff and have retained every one of them. We reopened on Thursday 30th in three sites and were only convinced to do so due

to the reduction in VAT and the eat out to dine out scheme (it pains me to say this but the chancellor played a blinder with those announcements) It was always obvious to me that rates and VAT would be the key to survival, and while I understand the health implications perspective of not reducing VAT on alcohol it only helps food-led businesses such as myself and is another blow to the village pub sector. On this note, I’m disgusted that chains like Wetherspoons etc have used the reduction to reduce drinks prices to deflect from their shoddy treatment of staff and the hotel sectors big players passing this discount onto customers effectively starting a price war at a time where it has been highlighted our sectors worth and margins are woefully undervalued. We have opted for 1 metre with mitigation and we are following the Scottish government’s guidelines in all respects. Staff have been given a lot of extra COVID training. I’d like to thank Flow hospitality for all their help with this. The positives for me (while never having worked as hard in my life) are, finding out my fantastic management team and staff all care about our business as much as we do and seeing stars turn into superstars. Our suppliers in every aspect have been fantastic and I hope to show them the same loyalty going forward. A thinning out of the huge restaurant groups who price point us all to the lowest denominator sometimes and hopefully some independents can help to take on some of the sites and the staff. Realising the joy in the simpler things like walks and cycling. Finally, a realisation that things are never that bad and be grateful for everything. We built hospitals and makeshift morgues but fortunately, our team are all back in one piece fit, healthy and ready to smash it.

x 184 and Duke’s Corner are now trading with Holyrood 9A reopening on August 7th and Red Squirrel shortly afterwards. Jute is part of the Dundee Contemporary Arts centre so Dundee council will dictate when that will reopen. Bigger operators are opening incrementally, with smaller venues going first to see how they do and this is what we are doing. It’s as simple as that. It’s also of about tighter control to mitigate the loss of course. Safety measures in place are track and trace via an app, infra-red temperature taking, one-way systems and hand sanitiser. All 150 staff were furloughed and we kept in touch with them via email and I was making regular phone calls with all our the GMs during the lockdown. We now in the process of a phased return with regular health and safety meetings. Most of the staff were fairly sanguine in the face of the pandemic and they are all aware of difficulties we have all been labouring under. Most of them have been comfortable at the idea of returning to work, nobody’s been reluctant in fact, but then we’re only two sites in. We got a lot of support from Molson Coors when we reopened Duke’s Corner, in addition to its return beer website for out of date stock of course. They continued to dig deep by providing umbrellas for the beer garden to protect against those Scottish downpours. It’s now reduced hours at Ox 184 (we open at 5pm instead of 11am) and this obviously means reduced requirements and we have had to make some staffing reductions. Early indications are that Edinburgh customers have been more cautious about eating and drinking out and I think that this has a lot to do with no festival this year. The city just seems very quiet. Dundee is a big student city and so it’ll be interesting to see how confident they are when they return. Right now, Dundee has shown a wee bit more promise trading-wise, although the office worked daytime trade is slower than we would like. We got two business support grants and they were depended on rateable value and also took some bounce-back loans just for extra security and I think that the furlough scheme was more than we were expecting. Some sectors will need continued support for longer than is currently outlined though. I’m optimistic though because hospitality is one of oldest industries in the world and business will come back, and I say this as an operator with only two venues with outside spaces and I can’t help but wonder how those with none will cope if restrictions become a reality again, so I guess there’s a pinch of caution to my optimism.

DRAM AUGUST 2020

LOUISE MACLEAN

DIRECTOR OF SALES AND MARKETING SIGNATURE PUBS

e shut down when we were told to and it was surreal. Then we went into scenario planning and I’ve run out of the number of scenarios we actually went through about what was going to happen to the trade and we wrote a lot of papers on how we saw the future, how we saw capacity, how we saw social distancing, some of our hopes and fears for the future etc. We worked with our fabulous licensing lawyers at TLT (Caroline Loudon in particular) and together we worked very hard to make sure our voices were heard by the right people influencing and making decisions, like the Scottish Beer and Pub Association. This culminated in securing a visit from the first minister. We were on a call with her and she said that when the time was right she would be very willing to visit a beer garden, and with that give a seal of approval that hospitality done in the right way and with the right mitigating measures was a safe place to be. We managed to get her to come to Cold Town House in Edinburgh where she spent an hour on the roof terrace chatting to Nic Wood and the GM about the measures we were putting in place to ensure the safety of teams and our customers. This was such a high point after all the effort we had gone to during lockdown to really communicate that once the time was right, hospitality could be safe once again. We also implemented a training programme and got as many of our staff as we could busy with this. It was also fascinating to hear from our staff about what they did during lockdown, like jewellery, graphic design and sales and marketing courses – some became Uber Eats drivers and some of our chefs volunteered for fruit picking. It was so heartwarming that very few took the ‘Netflix option’ with so many of them

instead choosing to remain active. We also engaged with the team online with quizzes etc. In terms of safety measures now in place, we have sanitiser stations on arrival and the staff sanitise their hands all the time and we have additional staff on to clean all the time. When customers and staff arrive they get their temperatures taken and the staff must bring their uniform in a bag and then change into it at work. We are doing track and trace during bookings (which we say are advisable but not essential), and we are working with Stampede for walk-ins so they can scan a QR code (a machine-readable barcode) and then we log customers’ details for four weeks. We log our menus on a QR code too. We’re not going down the app order and pay route. We still want a degree of interaction with customers which allows for upselling and for talking about specials. If it’s all done on an app it’s quite sterile. We are doing disposable menus for those that don’t want to use a QR code but hey, if my mother can manage a QR code then believe me, anyone can. There’s no vertical or seated-at-the-bar drinking, and that’s something we would love to get back because nothing looks more welcoming than customers sat at the bar reading a paper or on laptop etc. I really miss this on a personal level. We also have more ventilation in the venues and social distancing in the kitchen and all staff are in PPE and staff can choose between a visor and a mask and we feel that customers like to see the mouth of the person they are talking to. We’ve invested in perspex screens too, which look great in some of our venues, like in Cold Town House and in Kyloe, where they really add to the intimate ambience. We are pleased with the first week or so

of trading and we are not planning to rush this and we are going to take a cautious approach to reopening the sites. Edinburgh city centre is definitely quieter whereas Glasgow and Aberdeen seem more vibrant and there are more people about. George Street and Princes Street are really really tough trading conditions and it’s really bizarre walking around these streets seeing them so quiet. Footfall figures for St Andrew’s Square and Princes Street have gone from 5 million in July 2019 to less than 5,000 (the graph doesn’t go below this number). We opened the inside of McLaren’s and Cold Town House and Kyloe in Edinburgh, The Saint St Andrews, The Meadowpark in Bridge of Allan and Church on the Hill in Glasgow. We were fully booked in the first week of trading but at reduced capacity. We got great feedback from staff and our suppliers were delighted we were back too and we are continuing to shop local and shop small. Labour costs are through the roof and this is something we are aware of but we are a hospitality business and we must provide a safe, friendly and well run environment for our customers where they can have fun, enjoy some banter and where they don’t have to do the washing up. Suburb venues are doing well, like Church on the Hill, as is Kyloe because it’s a destination venue. I’m optimistic about the venues we’ve got open but we need more government support. We need offices to bring staff back. We need people encouraged back to city centres in general, like reduced parking charges. The messaging needs to change, and people need to know that safe hospitality is good so please go and use it. All in all I am optimistic but I could do with a wee bit of help.

“BOTH PAESANO PIZZAS HAVE BEEN OPEN FOR COLLECTION THROUGHOUT LOCKDOWN AND WE WERE LUCKY THAT OUR OFFERING FITTED THE BILL. WE SOLD BETWEEN 1,700 AND 2,000 EVERY DAY.”

PAUL STEVENSON

OWNER OF PAESANO PIZZA AND SUGO, GLASGOW

his whole situation is so bizarre. I was supposed to be in New York last month for my wife’s 60th and the thought of big cities like that being completely shutdown still seems hard to fathom. Sugo opened Monday 20th July and we got 700 covers on the first two days which is encouraging. Both Paesano Pizzas have been open for collection throughout lockdown and we were lucky that our offering fitted the bill. We sold between 1,700 and 2,000 every day. I opened Paesano Miller Street on 27th July and plan to open Paesano Great Western Road the following Monday. We have put stringent safety measures in place – like screens and infrared thermal scanners that take customers’ temperatures and then it’s either access denied or access granted. We have also trained our staff fully, have a full-time cleaner cleaning all the time and banners displaying all our safety measures. I put in proper glass and steel screens, which cost me 12 to 14 thousand pounds for Mitchell Street Paesano alone. I got screens because the 1-metre social distancing would have meant that we would have been down 50 per cent on normal occupancy rates,

but as it stands we are up 75 per cent of normal occupancy with the screens. We also have an app and one person per table for track and trace and they can also order via it and join thew queue via the app and it contacts them when their table is ready. I had all 186 staff on furlough until the end of May. I couldn’t believe the government’s furlough scheme quite honestly. I actually did an interview on the government possible lowering VAT and I couldn’t believe it when they did that either. If I retain my staff and they are still in a job in January, I get £1000 for each one of them. I’m optimistic for the future because our customer base comes from the 25 – 35 age bracket and so we are well placed there because I feel that this age group, generally speaking, is more confident about venturing out. People in their 50s and 60s are still a wee bit reluctant, including my wife. Our dwell times are also short, lunchtime is about 35 45 mins on average and our price points very keen, so that also gives me a lot of optimism. I got an email from a customer saying she was very grateful for all the safety measures and that it was thorough and she appreciated it, which is always good to hear.

DIAGEO HELPING THE SCOTTISH ON-TRADE EMERGE STRONGER WITH £4M RAISING THE BAR SCHEME By Alan Cant, Diageo Commercial Sales Manager, Scotland Pubs and bars have always been at the heart of communities across Scotland, but like so many things in life that we take for granted, lockdown has brought home just how much our locals really means to us. Whether you own or work in a pub, if you’re a supplier, or if you’re a customer, the on-trade touches on the lives of virtually everyone in the community. It sustains tens of thousands of jobs and provides a welcoming environment for people to get together and to celebrate life with their friends and family. That’s why it’s so important that the on-trade bounces back from COVID-19 in Scotland. At Diageo we don’t just want the trade to bounce back, we want it to emerge from the crisis stronger, which is the driving ambition of our Raising the Bar programme. Raising the Bar is Diageo’s unprecedented $100million global fund to help the on-trade around the world to restart and to rebuild for the future. Here in Scotland we have pledged £4millions from that to help our pubs and bars here to benefit. Since we launched Raising the Bar in early July 1,300 outlets in Scotland have placed orders for hygiene kits through the programme and we want every pub and bar in the country to get the same support. The first wave of the programme has been all about helping pubs and bars to reopen and to operate in the new environment by providing free access to practical assets, including: • Permanent, high quality 5L hand sanitiser units created in partnership with innovative UK business CleanedUp available free of charge to the trade. Dispense units will be delivered with 20L of hand sanitiser donated by Diageo and a basic hygiene kit containing PPE masks and gloves. • As disposable plastic vessels become a more normal method of drinks service - a Kit containing rPET, recycled, recyclable and environmentally friendly rPET takeaway drinks solutions and the education and tools to support recycling. • Bespoke mobile bar solutions created by Special Bar Services, fitted with protective sneeze screens to ensure outlets can maintain high health and safety standards, alongside extra service points for outlets to serve draught beer and draught cocktails. Any licensed premises in Scotland can apply for assistance by registering via www.mydiageo.com. All we ask as a condition of the help is that outlets also commit to playing a positive role in their local community and helping us to raise the bar for the whole hospitality trade. The programme is open to both independent outlets and managed operators, and any bar, anywhere, can also get free access to the digital training and support via www.diageobaracademy.com/, which will be regularly updated with helpful advice and content. We know it’s going to be a long haul back for pubs and bars, so we are spreading our Raising the Bar support over the next two years so we can continue to help the trade to bounce back as new opportunities and challenges emerge. If you haven’t signed up to the programme yet, I urge you to go to www.mydiageo.com now and to register and work with us so we can help Every pub and bar in Scotland can apply for a free 5L hand sanitiser unit you to emerge stronger from the crisis. and 20L of hand sanitiser through the Diageo Raising the Bar programme.

www.mydiageo.com

CHANGING THE TEMPO

INTERVIEW

BY SUSAN YOUNG

FOR THE FIRST TIME SINCE I HAVE STAYED IN FENWICK, A SMALL VILLAGE IN EAST AYRSHIRE, THE LOCAL PUB IS GETTING RAVE REVIEWS FROM THE LOCALS. AND NO ONE IS MORE PLEASED THAN I AM. I CAUGHT UP WITH THE TWO MEN BEHIND THE TRANSFORMATION, GARETH KELLY AND MIKEY LENNON, TO FIND OUT MORE.

hen you operate a pub in a village your biggest critics are the locals and your biggest supporters are also the locals. It seems like the two new landlords at the King’s Arms in Fenwick have made a very good impression if the feedback I have been hearing is anything to go by. When I told Gareth Kelly and Mikey Lennon this over a coffee, they were quick to tell me how helpful the local community had been, and had nothing but praise for the many individuals that had gone above and beyond to help them get open – from helping with the decorating to trimming back the trees in the beer garden. Says Mikey, “They have been brilliant.” In fact, as I listen to them they can already name more locals in the village than I can, and I have lived here for 14 years, so they are obviously off to a great start. As I look around the pub I can see the subtle differences but what I notice most of all is how clean it is, and the aroma of freshly prepared food. And of course, there are customers... it is great to see the pub busy again. It has been a while! The pair took the pub over just before lockdown and operated if for a few weeks without the food, but put on entertainment. Says Mikey, “Before we took it over I came out on a spying mission and there were only nine people in on a Saturday night, but when we took it over right away the weekends were heaving. We just did the basics right. We didn’t rewrite the rule book just put on some decent entertainment, presented a decent range of drinks at a decent price and cleaned the place – in fact, we had cleaners in for three days and we painted every surface.” Then came lockdown. But although it wasn’t welcome, the two explain, it has allowed them to ‘reset’ the Kings offering. Explains Gareth, “Before we took over, the kitchen hadn’t been operating so the pub hadn’t been doing food, and it had become more of a drinking pub than a pub for everyone. Village pubs have to be all things to all people so we knew we had to get the food offering up and running as soon as possible.” Despite the fact there has been no income for the last three months, the two weren’t able to furlough staff, but they did manage to get a grant. Says

Gareth, “We have used part of this to set the kitchen up because there was nothing there, and the rest has kept us afloat in the intervening weeks.” The Kings now boasts two chefs, one from Gin 71, and the other from Devonshire Gardens, and a KP. They are also on the lookout for a sous chef. Gareth says, “There is no point doing food if we are not going to do it well. We are serious about it. Although we’ve not done food before, I am a bit of a foodie and we have been inspired by lots of places we have visited in Glasgow.” Although the two may be new to food, they are not new to either the area or the licensed trade. In fact, Gareth’s dad owned three pubs – two in Kilmarnock – The Braehead and Papa Bz, and one in Stevenston – The Lonsdale (the latter is no longer there). He tells me, “I grew up in the pub game and opened my first pub called Barco when I was 21 in John Finnie Street. I sold it just as the smoking ban arrived and for five years ran a licensed shop instead, called Kelly’s in Samson Avenue. When I sold that I took a year out before venturing back into the trade. I leased a venue again in John Finnie Street and decided to open a nightclub called Bakers.” Although Bakers may have started out as a nightclub, when Mikey came on board in 2011 it quickly evolved into becoming Ayrshire’s top music venue. He explains, “I got to know Gareth by chance. I was a band manager and music promoter and had booked a well known Glasgow band to play a gig locally, then the venue folded on the Wednesday and we had them on Friday and I needed somewhere at short notice, so I asked Gareth if I could borrow his nightclub. “The night was a great success and the two of us saw the potential to turn Bakers into a music venue. To begin with, it was only one night a week, but we thought, could we do this more often? Ayrshire had a vibrant music scene so we decided to take a punt into music promotion.” That punt was a success for the duo. As well as branching out and running gigs elsewhere it allowed them to take Bakers up a notch. In 2017 they moved premises to Fowlds Street, and the bigger venue allowed it to evolve into the biggest music venue in Ayrshire.” DRAM AUGUST 2020 21

LICENSEE INTERVIEW Mikey says, “It went from being a 150 venue to accommodating 300, and it was then a two-man operation and I helped manage it. (He was also holding down a job at Aldi’s where he was a retail manager). He says, “We were friends before becoming business partners and we do think along the same lines. As we got older the nightclub side of things became less attractive which is why Gareth decided to move Bakers on earlier this year.” But as Gareth explains it didn’t go to plan. “I was in the process of selling the lease on before the virus happened, and I am just coming out of it now. Gareth had his eye on The Kings for a few years but he hadn’t been able to take it forward, then his dad saw it was up for lease on the Heineken website. He says, “When I knew it was available I said to Mikey if we manage to get it will you come in with me?” He continues, “I remember when Eric Brown had it, it was a great pub – people travelled for miles to eat at The Kings. It was a real destination pub. But over the last few years, I think it has been underappreciated. I think it is a sleeping giant. We want it to be a destination pub. We want people to come from near and far to enjoy what we have to offer.” Mikey chips in, “We will be going the extra mile. I think Ayrshire is stuck in a bit of a time warp when it comes to food and drink. Pubs generally offer the likes of Cajun chicken, crepes and tempura, with three white and three red wines, a house vodka and pink gin, but we want to take that further by introducing some great wine and include wine and food pairings and whisky tastings. We don’t want to go full pelt and be top-end gastro, but we want to be as good as we can be and our new menu will help.” But as Gareth says the boys want to get the balance right. To begin with, the menu was created so that it could be served outdoors in their large beer garden and their new terrace – but their new menu, which will change for lunch and dinner, will be on stream from midAugust. Weekends will still be for the pub lovers – with food being served but not all night. “It’s a fine balance keeping the drinkers and the diners happy but consistency is also important. A lot of people haven’t been here before, and many haven’t been here for a while so we need to make sure our offering is consistent. The minute you drop your standards your customers lose trust.” 22

DRAM AUGUST 2020

The two say they have lots of plans but due to the current situation will be running the pub much as it is now until Christmas. Due to the lack of cash, they have literally been running the pub with the help of family and friends with the two of them putting in 100 hour weeks. They are in the pub at 9 am and there until closing and are happy to do any chore going. They are certainly hands-on. Says Gareth, “What we save we can spend on stock and some new furniture. But we couldn’t have done it without the help of my family and Mikey’s daughter. We don’t really have staff here, we have a team and we bounce ideas off each other. Now that we can see the patterns building and bookings steady we can start offering contracts to extend our team. “A lot of other folk helped too from the community Jamie, Craig, David, Julie, Rick … the list is endless. I really don’t think there is another place like Fenwick. Everyone has been amazing. We are also busy building up relationships with other local businesses. I firmly believe we can all thrive off each other, so are striving to re-engage with everyone. But we will do it our way.” Mikey adds, “They usually say that you can’t please all the people all the time, but we are going to have to do that in Fenwick. What we offer may not be for everyone, but we will do our best. We also want people to travel to The Kings, and when we are allowed entertainment again we will put it on every weekend. The success of the business will depend on attracting old and new customers. “There is young, medium and old in this small community – and we have to appeal to all demographics. Dogs are also welcome, but we have a two barks and you are out rule, just like they have at St Luke’s in Glasgow.” Gareth concludes, “We are certainly hands-on here. It’s important especially with a community like this which is very close-knit - they take a personal interest in the pub and it is very close to people’s hearts. People like to put a face to a name. If something happens to this place people take it personally.” But the last word goes to Mikey, “The phrase ‘you don’t get a second chance at a first impression’ rings really true, so we are trying really hard to create a good first impression. I think we have done pretty well at that to date.” I think he’s not wrong.

PROVENCE ROSÉ

CÔ T E AU X D ’A I X- E N - P R OV E N C E , F R A N C E Bunnahabhain has received five awards across its range at the highly acclaimed World Whiskies Awards.

Nestling in the foothills of the imposing Maritime Alps and bordered by the impressive coastline of the Côte D’Azur, Provence is not only aspirational but the epicentre of chic hedonism. It’s no surprise that the wines created here are revered the world over. Our Sea Change Provence Rosé is delicately vinified and blended by the expert winemaking team at Château Pigoudet; an exquisite, family-owned gem, set amongst the slopes of the Provence hills.

TA S T I N G N OT E We are thrilled to be working with the multi award-winning Château Pigoudet for our first Sea Change premium project. The wine itself is full of fresh, zesty grapefruit, delicate white peach and tropical pineapple flavours. This sublime Provence Rosé is perfectly balanced and guaranteed to impress.

FO O D PA I R I N G We love to pair Sea Change Provence Rosé with lighter dishes, fresh seafood and summer salads. However, it really comes into its own at summer parties in the late afternoon sun when you want to make that special impression.

PAC K AG I N G I N N OVAT I O N Not only is Sea Change Provence Rosé a fantastic wine but the product itself features a new, environmentally friendly label material called ‘Natureflex Clear’ which is made solely from plant cellulose. The label is fully biodegradable and compostable; an amazing piece of eco-focused packaging innovation. We are proud to be the first wine company to use this new label material, taking another step towards limiting the impact of plastic on our oceans.

E N V I R O N M E N TA L B E N E F I T S By enjoying our wonderful Sea Change Provence Rosé you are helping to fund the Marine Turtle Rescue Centre in Baa Atoll which provides medical treatment to sea turtles found ensnared and injured across the Maldives. Contact Inverarity Morton: tel: 0141 620 6100 e-mail: sales@inveraritymorton.com InverarityMorton @InvMorton @Inverarity_Morton

EXCLUSIVE

CCL Design Phone: 01355 249191 Email: designuksales@cclind.com

“Is It Safe & Should I Go?” A new key decision factor exists post Covid-19 before people decide whether to go to a bar or restaurant… Is it SAFE? How will I be protected? Staff and clients will consider these factors seriously before venturing out.

Protect Your Customers & Give Them Peace of Mind CCL Design have created antimicrobial surface coverings from their base in Scotland • They kill 99.99% of microbes • Self Adhesive to hard surfaces such as bar tops, tables and doors. • Clear versions for menus • Easily removed leaving no residue

What this means for your business • Enhanced safety for staff and guests by eradicating bacteria as well as odours and staining • Reassures staff and customers that there are enhanced protection measures • Compliments the need to regularly clean hard surfaces • Antimicrobial component remains active for 10 years • Customisable to suit your brand and message, from your bar/group name and logo to tailored safety information, QR codes for online ordering, bookings or any other promotional material • Can be made to your required shapes and sizes

Other Products • • • • To discuss how we can help, contact us at; Phone: 01355 249191 Email: designuksales@cclind.com www.ccldesignuk.com

Floor Labels eg. Social Distancing or 1-Way Door seals to show areas have been cleaned and sealed 1 Metre Zone labels Custom labels to suit your needs or specifications

Scan to visit our website:

incorporating the DRAM AWARDS 2020

Hilton Hotel Glasgow - 20TH OCTOBER 2020

VOTING OPEN NOW AT WWW.SCOTTISHBARANDPUBAWARDS.COM

AWARD CATE incorporating the DRAM AWARDS 2020

The 2020 Scottish Bar and Pub Awards are pencilled in for the 20th October and it will be a real celebration of the last 6 months. Pub owners and hospitality workers around the country have gone above and beyond and they deserve to be recognised. Not only that but we can use the intervening time for some positive PR for the trade. So our social media guru will be on the case on your behalf. As usual, we will be asking customers, sales reps and yourself to get nominating and we, as well as our media partners the Sunday Mail, will be publicising our nominees, finalists and of course the winners. For us, the awards have always been about celebrating and promoting the licensed trade. I personally take an interest in the judging - as you all know. We have mystery shoppers, and then the sponsors and myself drop in - mostly unannounced. And if you are in the running - you’ll be open and there won’t be a problem paying you a visit. I am as passionate about the industry as I have ever been. Possibly even more so after the last few months having seen how resilient, innovative and caring you have all been. I take my hat off to you all and the drinks companies too. It’s been the worst of times and in a funny way the best of times - because people have rallied round. The DRAM has always rallied round - and I won’t be letting you down now! Roll on 20th October and our 25th anniversary.

CUSTOMER SERVICE AWARD

EMERGING ENTREPRENEUR OF THE YEAR

COMMUNITY PUB OF THE YEAR

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

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.

At Carling, we’re proud to be Made Local and we believe all over Scotland people are making it where they are from. Local community pubs are at the heart of the Scottish licensed trade, and as the UK’s #1 lager, Carling is committed to supporting local and regional community projects through our Made Local Fund. This year, we are looking for a like-minded pub that shares the same ethos, particularly pubs that have got involved supporting their local community throughout 2020. Have you been lending your support to your local community, or do you know a pub that has been fantastic by going above and beyond? Do you work in one, or even own one – let us know. Enter at www.scottishbarandpubawards.com

EGORIES 2020

INDEPENDENT PUB GROUP OF THE YEAR

WHISKY GURU OF THE YEAR

DOG-FRIENDLY PUB OF THE YEAR

CONNOISSEURS CHOICE WHISKY BAR OF THE YEAR

THE SEA CHANGE EVOLUTION AWARD

Cellar Trends and its supporting brands of Stolichnaya Premium Vodka, Brockmans Premium Gin, Luxardo and Finest Call Cocktail Mixes/Puree’s 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. Enter your nominees 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 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!

Gordon & MacPhail’s Connoisseur’s Choice range gives a platform to many of Scotland’s single malt distilleries from across all regions, some of which have never before been bottled as a single malt. The company believes that every distillery has a personality of its own, and this year the company is looking for a whisky bar with personality that has an excellent range of whiskies. Staff should be well trained and enthusiastic when it comes to recommending whisky to their customers and a good Scottish welcome is also important. Do you know a bar worth nominating or do you think you are that bar?

Sea Change is a range of environmentally conscious wines distributed by Inverarity Morton that are proving very popular in Scotland’s pubs and restaurants. Now Inverarity Morton is looking for a hospitality business with a similar ethos. Do you know a business, or are you a business, that is adopting a more sustainable way of working - whether by introducing eco wines to your wine list or moving from plastic to glass? Or have you introduced any other evolutionary concept with regard to how you sell your wine or indeed how you have coped with the COVID-19. We are looking for a business that gives back to the environment and thinks in an evolutionary fashion.

incorporating the DRAM AWARDS 2020

AWARD CATEGORIES 2020

KOPPARBERG BEST AND MOST IMPROVED OUTSIDE AREA

Kopparberg is on the lookout for Scotland’s best and most improved outside area. The Kopparberg team is looking for a bar that has stepped up to the plate during Covid-19 and provided customers with a comfortable and safe outside facility. 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 that deserves the title? If so put them

WEE GUIDE RESTAURANT OF THE YEAR

Our Wee Guides highlight the best places to eat and drink in Scotland and this year we are on the lookout for the best of the best. Locally sourced produce and tasty well-presented food are pre-requisites as is good service and a pleasant environment. Do you know a great restaurant or are you one. If so get your customers, staff and reps voting now.

PUB OF THE YEAR

BAR APPRENTICE 2020

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’.

The Bar Apprentice is back for it’s 13th year with – William Grant & Sons backing the initiative with brands Glenfiddich Single Malt Whisky, Hendrick’s Gin, The Balvenie and Monkey Shoulder. William 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 2020 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 2020 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

191 Byres Road, Glasgow

TENNENT’S BAR DESIGN FOCUS

ennent’s Bar on Byres Road might not be at the Crossroads of the World but it proudly stands at a meeting point of two major roads in Glasgow’s west end and gets as respectably rammed as any good boozer in NYC’s Times Square.

That’s why, when the scaffolding went up, it sent chills of nervous anticipation down Glaswegians’ spines – the first refurbishment for this Glasgow institution in a quarter of a century. Would owner Mitchells and Butler’s refurbishment treat it with the reverence it deserved? There was even a Facebook campaign ten years ago called ‘Save Tennent’s Bar from change’ for goodness sake – so any tinkering was always going to require a delicate touch to preserve the integrity of this Glasgow institution and keep at least some of the people happy some of the time. Cue main contractor Hugh Stirling - the company responsible for all trades on the site during what was just over a three-week project. There was no better company for the job, given that company director Angus Allston was involved in the last major refurbishment of Tennent’s Bar 25 years ago. He told DRAM, “The project was extremely challenging in terms of time, as the main works involved a structural opening through the tenement wall to link the main bar into the adjacent snug bar and most importantly opening up use of the basement bar -

BY JASON CADDY

which could only be accessed previously by the street. “The works also involved alterations to the frontage, new signboards and complete redecoration. This proved extremely hard to progress as it rained, snowed and hailed every day, all day, for three-and-a-half weeks on site, with the only dry day being on the day of the handover.” He continued, “Other challenges were linked to the age of the building with not a straight wall nor level floor in the place , so to carry out a fit-out with new tiles, flooring and wall panelling all to the standard achieved is something we are very proud of.” Now for our design verdict. On my visit the new windows are what first hit me. Gone is all the opaque glass and in its place, clear sparkling stuff that you can nowsee right through into the bar. The heavy black paintwork has likewise been dispensed with and in its place, exterior paintwork of a greyish green colour that sets off the new gold lettering sweetly. Once inside from the Byres Road entrance, the layout is the same as it was pre-refurbishment (bar in front of you, toilets off to the far right etc.) with those structural changes that Angus mentioned being the only disorienting thing – that and the amount of daylight pouring in through all those frost-free panes of glass. DRAM AUGUST 2020 29

DESIGN FOCUS This is also better ergonomically given that this area used to awkwardly accessed by doing a dog’s leg via the toilets. As well as seating, this newly-opened former snug houses the stairs down to the basement, which is both open to the public in the evenings as well as available for private hire, plus this area has a new longer window with seating parked in front of it affording customers a view of passing crowds. I really like the dark stain on the woodwork that remains from its previous incarnation, like the panelling on the walls and the new pictures and paintings – the largest of all hanging in the far right-hand corner where that big old painting used to hang at a 30-degree angle high on the wall. Its replacement has been properly affixed to the wall, rather a shame I thought because I liked the old one. The dark stain makes the wooden back bar even more handsome, likewise the bar itself. What draws your eye to the back bar is the Tennent’s inscribed mirror, topped off with lovely green tiles. 30

DRAM AUGUST 2020

Upholsterywise, the bar’s been treated to new green what look to be leather banquettes, plus there are chairs covered in a thistle pattern. On the walls is a neutral cream colour and on the floor black and white tiles. Some of the walls have been clad in patterned wallpaper too. Hanging from the ceiling are big copper pendant lights with bulbous bulbs and elsewhere there are little spotlights dotted about. Near the windows hang big spherical pendant lights. This refurbishment isn’t any kind of drastic departure and remains faithful to the former layout of this historic pub that dates back to 1884 and hopefully this refurbishment should stand the test of time by holding up for the next 25 years and who knows, perhaps Angus will make it a hat-trick by being involved in its next refurbishment.

Building contractor, specialist interior fit out and facilities services

Hugh Stirling were proud to be Specialist Fit-Out contractors for Tennentâ&#x20AC;&#x2122;s Bar

www.hughstirling.co.uk Hugh Stirling Ltd, 87 Middlesex Street, Glasgow G41 1EE T: 0141 420 1666

Ledaig Bldg, 1 Isle Of, Tobermory, Isle of Mull PA75 6NR

MACGOCHANS

DESIGN FOCUS

acgochans in Tobermory has just re-opened and boss Neil Morrison is delighted. He was due to reopen the venue, which burned down last May, at the end of March – but COVID-19 put paid to that. Today Macgochans looks glorious and customers have flocked back. Neil told DRAM, “Before we were trying to be all things to all people but we have been able reset with the new build. The bar and restaurant is now split into two distinct areas. On the left handside – upstairs and down there is the restaurant and on the right side is the pub. We have used all the available space and have an extensive balcony too. Our capacity is now at 580 which makes us the biggest bar and restaurant on the west coast.” The new-look Macgochans was designed by Dominic Paul. Says Neil, “My brief to Dominic was to create a pub which had an old style New Yorkish feel – all leather and wood which would fit with whisky and smoking (if it was allowed). We have used a lot of copper and brass but we also thought about how we could keep it clean so we have used materials which are more manageable than the rough wood which was in situ before. It’s aimed more at our locals and I wanted it to feel welcoming and comfortable” Neil continues, “I think Dominic may have also took the American feel over into the restaurant.” Certainly the restaurant has more of a New Hampshire feel

BY SUSAN YOUNG – its very light and airy with duck egg blue panelling and rich ochre leather booths – its open to the rafters with mirrors which reflect the light and has an unusual wooden floor. It also leads out to the new balcony which gives a fabulous view over Tobermory. Says Neil, “The beauty of having something so big is that it is easier to social distance. I’ve only lost eight tables out of the restaurant everything else is back to back and now that we have so much outside place – we have also re-done the beer garden – we are almost doing the numbers I would have expected to do if it had been an normal summer.” It’s just as well that the kitchen is all brand new too. Says Neil, “We have spent a fortune on it. We can do between 300 and 500 meals a day so our chefs have all the toys. “Our customers are able to enjoy local seafood straight from the boat and we buy our meat locally too. Although we don’t have customers from the cruise ships what we are getting is lots of daytrippers, sailors, and sea and wild life enthusiasts and of course locals. It’s a nice clientele and we are certainly shifting a lot of higher end wines.” He concludes, “I am very happy with the way Macgochans now looks and operates. All our staff are back and we are looking forward to a busy few months. It has taken a lot of investment to get it back and get it trading where it should be. If we are doing these numbers at this time, when we are back to normal the business should be exceptional.” DRAM AUGUST 2020 33

ONE MINUTE WONDERS EARLIER THIS MONTH WE TASKED SOME OF THE UK’S TOP CREATIVES TO COME UP WITH A POTENTIAL POSTER CAMPAIGN TO GET PEOPLE’S TO COME TO SCOTLAND’S PUBS, BUT TO PROTECT THEM BY ADHERING TO THE GUIDANCE. IT WAS A MINUTE MINUTE BRIEF ORCHESTRATED BY NICK ENTWHISTLE OF OMB. WE HAD 200 ENTRIES TO THE COMPETITION - THE PRIZE A BOTTLE OF WHISKY. WE ASKED YOU TO VOTE ONLINE AND THE WINING POSTER WAS DEEMED TO BE THE ONE BELOW CREATED BY PLAMENA GENCHEVA. BUT I AM SURE WILL AGREE THE REST ARE PRETTY GOOD TOO.

DRAM AUGUST 2020 35

A few more of the ‘One minute brief’ candidates. What’s your favourite?

DRAM AUGUST 2020

Sprout CRM Free Contact Tracing Initiative to Help Venues Re-Open Safely. Sprout CRM have developed a free Check In App which allows venues to easily capture customers’ details for contact tracing if required during COVID-19. A simple QR code, scannable using any smartphone device, directs customers to a secure webform to input their data, allowing venues to manage contactless check ins at their venues for rapid contact tracing. All data collected by the Check In App is stored and deleted as per Govt guidelines. Data is only accessible by the Check In App account holder. To date, over 5,000 venues have signed, with over 300,000 check-ins in the UK; over 3 million check-ins globally. Operators using the platform include; Starbucks, Shake Shack, Chopstix, Hollywood Bowl, IHG Group, Marriott Hotels and many more. How It Works Customers check-in at the venue easily by scanning a QR code on entry or once they have been seated. There is no need to download an app. Using secure GDPR Compliant infrastructure, the venue captures and securely stores the data with the date and time of check-in and check-out. The venue can then access and export the data at any time with a search / filter for any given date in response to track and trace associated with potential outbreaks. Features • QR code check-ins & check-outs for customers • Your business, your branding. Poster branding, form - branding and form customisation • Repeat visitor recognition • Multiple locations under one parent account • Advanced reporting by group, single location and any time period and many more ......

How Can Venues Join? Venues looking to take advantage of Sprouts free initiative, can sign up at:

https://sproutsend.com/covid-checkin/

SUE SAYS @dramscotland

/dram.scotland

he First Minister has fired a warning shot at the bars, pubs and restaurants in fact hospitality in general. She’ll close businesses back down if there is an outbreak in a venue. She cited anecdotal evidence that some businesses were not adhering to the government guidance – which includes face masks for staff, washing down tables and taking people’s details for test and protect. While the majority of businesses are doing their best some are not. The reality is customers will vote with their feet. If they don’t feel safe they won’t go, and any business not doing their best is letting the rest of the industry down. But just as important is the necessity to do the right thing for all licensed trade businesses - the folk that aren’t adhering aren’t doing anyone any favours. Just look at the pub down south that crammed people into its garden - and now 200 people are having to be found - because there is an outbreak. Not good, not clever, and not responsible. Help protect your business and that of your industry colleagues by doing everything you can. Nobody wants to close again... we can all do our bit. Of course, the guidelines are not a legal requirement. LSO’s have no jurisdiction over the guidance and adherence to it – that is the responsibility of environmental health. However the responsibility of the licensee is to their employees and customers and everybody knows the virus is still around – other countries are seeing a second wave, help protect Scotland, and all our businesses from a second wave, by doing the right thing. We have booked our awards in for 20th October. I’m keeping optimistic that we will be able to run an event if we keep Covid under control. I think it gives us all something to look forward to and a chance to celebrate the fact that we are still standing. We have tweaked the categories and our sponsors are on board. We’ll be running a social media campaign to get you all some publicity – so be sure and get your customers to vote for you at www.scottishbarandpubawards.com As usual the top nominees will be visited by mystery shoppers – and judges. We usually start in March and finish in July – we started in March and we will accept entries until 30th August. DRAM DRINKS RETAILING AND MARKETING PUBLISHED BY MEDIA WORLD LIMITED UPPER FLOOR / FINNIESTON HOUSE, 1 THE STABLES YARD / 1103 ARGYLE STREET, GLASGOW / G3 8ND t: 0141 221 6965 e: news@mediaworldltd.com w: dramscotland.co.uk Publisher-Editor Susan Young • Editor Jason Caddy • Chairman Noel Young • Commercial Head Justin Wingate • Advertising Julia Smith Production Fiona Gauld, • Admin Cheryl Cook 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 2020. Printed by Stephens & George Print Group.

DRAM AUGUST 2020

I love the fact that there has been a lot of research out telling us what an incredible negative impact Coronovirus has had on businesses. You don’t say. I don’t think we need research to show us that nor do we think for one minute with social distancing in place that employment is the same as it was pre-COVID. I hope everyone is taking advantage of the Eat Out Scheme, hopefully it will prove to be a boost to business and we need it. It isn’t to late too register. Last but not least I was sorry to hear that Stephen Montgomery had resigned his position as Prsident of the SLTA. He has done a first class job over the last four months. His help, I am sure you will agree, has been much appreciated. Wishing him good luck.

OPEN UP DEALS AVAILABLE SPEAK TO YOUR MOLSON COORS SALES MANAGER TO FIND OUT MORE.

Get in touch â&#x20AC;&#x201C; Scotland.Sales@molsoncoors.com 0131 225 9520