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Welcome to Ontrade Scotland Magazine
OnTrade Scotland Magazine is Scotland’s newest monthly trade magazine for the licence trade & hospitality sectors. We have listened to the feedback from owners & brands across the trade as a whole and especially given the challenges everyone has had to endure over the last few months that there is a strong desire to look at things in a new and fresh way for a more engaging and flexible solution to inform and bring the trade as well as their customers together. We look at the news, interviews, sites, brands and events that make the Scottish on trade what it is with fresh eyes. We engage stakeholders brands & suppliers alike through the hard copy and digital edition as well as bringing the venues and customers closer together by promoting what the venues have to offer through our social media channels and in turn allowing the customers to share their experiences with you to give a better flow from customer to owner across the on trade. We are independently owned and run in Scotland by TopGun Media Ltd which boasts a team with a wealth of experience in not only the on trade but also in media , publishing and brand engagement. We are bold, fresh, and energetic, and look to keep things simple in a complicated world. We are always keen to listen to what matters to everyone in the trade not just a select few, and are never arrogant in our approach and will always welcome your feedback. We want to include everyone from niche & emerging brands to help them grow to supporting the more established brands and operators in their plans & campaigns. Our aim is simple‌ to deliver: Deliver Quality
Deliver Energy
Deliver Trust
Deliver Passion
Deliver Results
We hope to reflect the views of the entire Scottish on-trade young and legendary alike in the most relevant and exciting way possible, as well as engaging suppliers of all kinds to the trade. We look forward to working with you!
Justin Wingate Director at TopGunMedia For press enquires or advertising opportunists please call or email: Email: info@topgunmedia.co.uk Telephone: 0141 556 4111
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What next for The Night-Time Economy
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Our social media roundup
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Interview with Carlo DeMarco from IL Pavone
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A new look for The Social in Glasgow
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Alexander Riches on changes in The Dam
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Industry News GARAGE TO REOPEN AS THE ELECTRIC GARDENS Fans of The Garage will be pleased to hear that the club is reopening soon with a brand new look. Announced recently the Sauchiehall street institution is set to be completely transformed as a new bar known as “The Electric Gardens at The Garage” which was the name of the venue when it first opened. The bar will open Wednesday to Sunday and the interiors will be designed to replicate an indoor beer garden. “The Electric Gardens” opened in October with further exciting announcements to come as the week goes on.
POST-FURLOUGH PLANS FROM SUNAK Chancellor Rishi Sunak has revealed a successor to the furlough scheme as he bids to avert a winter jobs crisis following tougher restrictions to combat coronavirus. Wage subsidies form part of a package of new measures to support the economy through the latest phase of the COVID-19 pandemic. The chancellor told MPs the Job Support Scheme would support wages for viable jobs, where employees are working at least one-third of regular hours. It will begin in November. He was forced to act amid widespread warnings that fresh curbs on business activity this week to combat the disease, that could last for six months, would spark waves of redundancies as the current Job Retention Scheme is wound down. Mr Sunak said: “The government will directly support the wages of people in work, giving businesses who face depressed demand the option of keeping employees in a job on shorter hours rather than making them redundant.” This is welcome news for the hospitality sector and others.
Glasgow’s go-to bourbon bar Van Winkle has announced it will open a second branch on Byres Road on Thursday, 24 September. Currently located opposite the iconic Barrowland Ballroom in the city’s east end, Van Winkle has Scotland’s largest selection of bourbons and now plans on bringing its signature American-style food and drink to the west end. To mark the opening, Van Winkle is allowing anyone who has US Dollars lying around from a summer holiday that didn’t happen, to spend them at the new eatery. Visitors to the new Byres Road location will have more than 50 bourbons to choose from, as well as a wide selection of American whiskeys, cocktails, beers and wine. The menu will boast a variety of mouth-watering wee plates, burgers and sandwiches, not to mention a five-cheese macaroni and the Van Winkle buffalo chicken wings. A perfect spot for dog lovers, Van Winkle also has a special nutritious dog-friendly menu, developed by BBC Scotland’s resident vet Ross Allan from Pets’n’Vets. Situated at the former site of The Hill, the opening will create 10 jobs, with staff trained in-house and by industry experts to grow their knowledge of the bar’s extensive drinks list, and to ensure a safe environment for all its guests.
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Brand News PICKERINGS GIN CREAT COCKTAIL BOOK IN SUPPORT OF THE BEN Pickering’s Gin have created this cocktail book as a celebration of the vibrant, creative and world-renowned Scottish bartending profession. With most of country’s much-loved watering holes closed during Lockdown, They asked fifteen of Scotland’s top bartenders to create a Pickering’s cocktail at home that the company something about their style. The result is an eclectic mix of familiar and forgotten cocktails, all with signature flair and a large splash of humour. Each bartender brought their own personal taste into their drink, giving you a snapshot of the tastes and trends of a turbulent time. Nestled shoulder to shoulder, the drinks in this commemorative celebration of Scotland’s cocktail culture
range from the straightforward to technical, but all perfectly achievable at home. For ease, each has been given a difficulty rating from simple to sublime. With the proceeds from the book being given to The BENThe Benevolent Society of the Licensed Trade of Scotland. The BEN provide financial, social and emotional support for members of the licensed trade who have fallen on hard times. Their work has never been more essential, so we thank you for helping us support this cause. If you would like to donate to the BEN, or read more about their work, you can do so at www.bensoc.org.uk
GLENGOYNE LAUNCH NEW LOOK BUT WITH THE SAME TRADITION AND CLASS Glengoyne Highland Single Malt Scotch Whisky by Ian Macleod Distillers has launched a new look and environmental focus ,whilst still providing the same traditions and touch of class across its range and revealed the Glengoyne Collection’s move to 100% recyclable free of plastic and magnets, all locally sourced, and with nearly all of the material originating from Scotland. The latest creation from the Gin Bothy range has been a work in progress for just over 2 years, but as the lockdown paused events and temporarily closed their Bothy Experience it gave Kim Cameron , the companies founder, and the team the time to look at projects and recipes that never made it to bottling. Excited as they were for their creation, there was never the time...until now!
The new identity, featuring an updated pictorial take of its namesake goose, and packaging will roll out this month across the Collection, as well as special releases such as Legacy Series: Chapter Two and Cask Strength Batch No. 008, which both launch globally this month. Older expressions will be unveiled later this year.
Kim said “It’s where horses came over the years to be shod, and we have been feeding molasses to horses for years so I thought mmm what else did the bothy lads do with molasses? Yes, they made rum!” “A local farmer approached me with the very ingredient that I thought paired brilliantly with our rum base, saffron. More expensive than gold, I was intrigued as it seemed such an exotic spice but no, it’s from the crocus flower. In the North East of Scotland, it grows in abundance in certain areas, including poly tunnels a mile from the Bothy!” “We blend distilled and cask-aged rums with spices, including Scottish saffron, batching by hand. The end result is something rather special — a premium, full-strength, 40% abv spiced sweet sipping rum. It’s perfect on ice or in a cocktail and available in a 70cl and 5cl bottle.” 5
Financial Armageddon to hit Scotland’s Night-Time Economy, with 83% of businesses set to make staff redundant in a matter of weeks Survey results showed that 83% of businesses are set to make staff redundant, with 76% of businesses set to make more than half of their workforce redundant in a matter of weeks. The survey data released today also showed that 58% of businesses within Scotland’s Night-Time economy fear they will not survive longer than two months without further Government support. Scotland’s Night-Time Industries Association (SNTIA) surveyed its membership of nightclubs, late night bars, live music venues to assess the impact of the coronavirus pandemic after the Government enforced lockdown on the 23rd March which forced the immediate closure of venues. The Night-Time Economy is one of the few remaining sectors without any clear roadmap from the government, on when, and how it can reopen. It represents a significant economic and cultural contribution to Scotland, but its future is becoming increasingly uncertain in absence of financial support from the Government. For this reason, the SNTIA is leading calls for an extension to the jobretention scheme that is set to end in October, which it
found is putting the businesses surveyed on a dangerous cliff-edge. The survey found that 75% of businesses set to make over half of their workforce redundant in a matter of weeks when the job retention scheme ends. Just 19% of survey respondents reported that they have been able to re-purpose, and these businesses are generating 40% less trade compared with this time last year. Financial viability is extremely difficult to achieve in current circumstances without the Government initiatives that other sectors have seen, such as ‘eat out to help out’. Mike Grieve MD Sub Club / Director NTIA / Glasgow NTE Commissioner Said: “Of all the affected sectors of the Scottish economy, hospitality has been among the hardest hit by the pandemic. In the case of nightclubs, we were the first to shut down and without a shadow of doubt we will be the last of the last to re-open. Meanwhile there has been
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a staggering lack of support available to keep these economically significant and culturally vital businesses alive to protect the future of our hugely vibrant nightlife sector. Every generation of young people needs to access music and nightlife in safe and professionally managed environments, and I fear that a huge swathe of Scotland’s best operators are on the verge of going out of business entirely, leaving the way open for illegal and unlicensed events to exploit the inevitable demand that exists. We urgently need some clarification of the perceived timescales for reopening and without financial support in the meantime the consequences for nightlife in Scotland are potentially cataclysmic.” Donald Macleod, CEO, Hold Fast Entertainment & CPL (Owner of The Garage and Cathouse Rock Club, Concert Promoter, Convenor Glasgow Licensing Forum, Glasgow NTE Commissioner said: ‘’Let no-one forget, least of all the Scottish Government, that Scotland’s NTE (Night-Time Economy) is a hugely important economic driver of music and cultural tourism, leisure, and business growth for our towns and cities, as well as a major national employer. As a sector we were amongst the first to close and will probably be the last to reopen. It is only right therefore, to avoid thousands of job losses and hundreds of businesses from going under, that it is treated on a par as our other art and industry sectors. It must be given the emergency Scottish Government funding it so urgently requires in order to survive’’.
Geoff Ellis, CEO, DF Concerts / Co-Chair Glasgow NTE Commission said: ‘’The Night-time entertainment sector is vital for the economic prosperity and cultural vibrancy of our towns and cities as well as for the health and wellbeing of those who live, work, study and visit them. Most of these businesses have had no income since March and many might not have any at all in 2020. The whole sector is in dire need of government support and very soon!”. Andrew Fleming - Brown Managing Director SWG3 said: “Prior to lockdown, the night-time economy was a thriving - and growing - part of the UK economy. Not only is it an important driver of tourism, leisure and business growth within our towns and cities here in Scotland, but it provides jobs for more than 75,000 people. There needs to be clear and urgent action from the government to protect the industry before it’s too late.” Commenting on the survey, Michael Kill, Chief Executive of NTIA said, ‘‘Without immediate additional help and clear indication of when we can re-open we are facing Financial Armageddon. These results feel like the final catastrophic blow to the Night-Time economy and the thousands of staff employed in the sector. Businesses still can’t open their doors and haven’t been given any guidance 7
on when they might be able too. Businesses are being forced to make the heart-breaking decision to let their loyal and hardworking staff go. It’s potentially fatal for the future of the Night-Time Economy, a cornerstone of Scotland’s diverse arts and
cultural tapestry. I implore the Government to act on this data. Give us a clear roadmap on when businesses can reopen and reassurance that the financial support will be there to keep businesses financially afloat in the coming months’’.
Survey Data
NTIA Scotland - Summary of Survey Results *80.30% of Businesses surveyed employee between 1 - 50 Members of Staff *83.04% of Businesses will make redundancies following the end of the Job Retention Scheme *75.4% of Businesses will make over 50% of their employees redundant from August *62.33% of Businesses will only have enough cash flow to survive for another 2 months
Music *95.11% see music as important to their current business model. *84.11% see music as a vital component to your business.
Businesses that have Re-Purposed their space *19.11% of NTE Business in Scotland are open at the moment (80.89% are not open at the moment) *Businesses that are open are trading at 38.97% Down on Last Year *65.85% of Businesses that have opened have repurposed as Bars/Pubs *90% Businesses that have re-purposed have spent between 10k - 30K to accommodate for changes. *86.05% of Businesses that have re purposed are achieving between 10-50% of Capacity of business
Businesses that have not been able to Repurpose their space *8.84% of businesses that are not open but are able to re purpose / 91.16% Unable to repurpose space *82.35% of businesses that are not open, but are able to repurpose would become Bar/Pubs *75% of businesses that are not open but able to open, have estimated the cost to re open at 10-50K *64.71% of Businesses that could re purpose and open expected to achieve between 10-50% of Business Capacity *88.24% of Businesses highlighted the following reason for not re purposing - Concern over Future/ Investment/Viability
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We want to connect the customers and venues as well as the brands in the best ways possible, we want to promote and share the fantastic food, cocktails and surrounding Scotlands Bars, restaurants, hotels and venues have to offer. We will be sharing what he brands have to offer to educate the customers what new variants are available on the bar, cocktail ideas from the classics to the wild and wacky to get them to try new things. We also want to share the great food offer you have to the customers to help drive footfall and show the customers what is on offer. All of this will be done through our social channels Facebook & Instagram as well as direct engagement through the website. We want to celebrate all that is good in the on trade in Scotland and encourage customers to visit the sites and try new thing as well as enjoying the tried and trusted. So why not tag us in your posts and promotions , send us what you have to offer and the best ones we will share each month here and also share through our social media to help drive customers to the venues. We are all in this together so lets work together. HAPPY SHARING!!!
ontradescotland
OnTradeScotland
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IL Pavone - The Family Way
Feeding everyone from A-List celebs like Leo De Caprio, George Clooney and footballs who’s who to hungry city centre shoppers and families, they have been delivering mouth-watering food for over 30 years and truly are a family run business, and family is clearly at the heart of everything they do. Like a lot of business, IL Pavone is adapting to a “New Normal “ in how the Glasgow public eats out, but when we sat down for a coffee with General Manager Carlo DeMarco he tells us why they are embracing the changes and the passion they have for their customers and continuing to deliver a great experience. Carlo has been the GM of IL Pavone for over six years and has been with the business for over twenty-four and has seen a lot of change over this time and he gave OnTrade Scotland Magazine an insight how the current 12 ontradescotland.co.uk
Our customers’ reaction and feedback to the changes since reopening have been fantastic, it has been a real pleasure to see our regular customer as well as a lot of new ones coming to the restaurant. We decided to keep a full menu because again we didn’t want to offer a reduced experience to the customer or water it down. There are many dishes on the menu that are real favourites with customers for over 30 years and we want to provide enjoyment, not disappointment, this has been possible through the hard work of all the staff, kitchen and service alike as well as our fantastic suppliers. Conetta supply all of our Italian produce, pasta, cheese etc and they have looked after us, as well as Wood Winters who supply our wine, their support has been important. The “New Normal “ has given food for thought to the whole trade on how to meet the challenges as thing change moving forward, and Carlo and IL Pavone are no different. situation surrounding Covid19 has had an impact and how they are facing it head-on. “The biggest concern over this period has been our customers and staff safety,” Carlo told us .”The challenge was how to give our customers the IL Pavone experience and one to one service whilst keeping them & our staff safe. We wanted to get the approach right, small things matter to us like serving your wine, grating your parmesan cheese for you not just sitting it in a bowl on the table, making sure you have everything you need and just speaking to our customers and making them welcome. Getting the mixture of personal service and safe right has to be the way forward.” The challenge of how to achieve this in the lower ground floor of a shopping mall is not an easy one but a challenge Carlo and the team met head-on. “ It was important not to make our customers feel cramped or penned in or make the atmosphere in the restaurant stuffy. The solution for us was to use glass partitions between the tables, this keeps the room and space open and lets you enjoy the atmosphere IL Pavone is known for, rearranged table layouts, constant and regular cleaning and sanitisation, fully compliant Trace & Protect data capture, and hand sanitising stations throughout the restaurant for staff and customers all this whilst making sure the atmosphere is as relaxed and welcoming as possible.
“This is a great opportunity to start afresh,” Carlo said with a refreshing positivity. “We have engaged ALL of our staff in this process of change to gain their input and look at how we can improve and provide the best service to our customers and look at new ways of providing them with a dining experience. From setting up an alfresco dining experience (weather permitting ) on Buchanan St to embracing the “Eat Out To Help Out “ programme Monday to Wednesday have all been positive. Carlo and the team have also not forgotten that for some going out is still a bit of a challenge so they have also engaged with companies like Just Eat and Uber Eats to being IL Pavone to them. Carlo went on “ We are a very established part of Glasgow’s social, dining and nightlife culture and we are determined to embrace the new ways of working as our customers need change, whilst never forgetting the old principles that got us here in the first place. We believe our customers and staff make IL Pavone what it is and with their help and support, we will be here for a long time to come. To get in-touch with the team at IL Pavone contact: IL Pavone Princes Square 48 Buchanan St 0141 221 0543 ilpavoneglasgow.com
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The Social gets a Blooming Great Makeover The Social in Glasgow’s Royal Exchange Square, part of the G1 Group, invests to bring a burst of colour to the area as well as giving their customers a greater sense of space to their social and dining experience. “The initial reason for the works within The Social was to maximise the output and functionality of the kitchen and the bar and glass wash area.” The company told us. “It doesn’t sound glamorous but with such a large volume site, it is important to revisit it every few years with an eye on how we can improve customer experience.” They continued. “From that initial thought, as things often do, it began to grow arms and legs. A key design feature from the beginning was the introduction of an open kitchen pass, but that then expanded into a larger piece around what else we could open up to lift the space and give a sense of openness.”
re-think how best to make the booth design reactive to the new legislation put in place by the govt. Equally, we tried to design these so that they also looked welcoming and somewhere you would love spending time and enjoying your day or night out .” “We wanted to keep some of the traditional elements that the Social is loved for but with a fresh new vibe, like the large island bar which is a feature, it is very much known for. We re-planned this completely to maximise the ergonomic qualities for the bartenders; as one of the busiest cocktail bars in the city, ease of use is so important here for the staff and to improve the flow for customers. “ We think the site looks amazing! The initial reason for the works within The Social was to maximise the output and functionality of the kitchen and the bar and glass wash area. It doesn’t sound terribly glamorous but with such a large volume site, it is important to revisit it every few years with an eye on how we can improve customer experience.
We looked at several things but our customers were at the focal point of it all like realigning the sizes of the booths and re-planning the layout to suit customer demand based on years of feedback.
From that initial thought, as things often do, it began to grow arms and legs. A key design feature from the beginning was the introduction of an open kitchen pass, but that then expanded into a larger piece around what else we could open up to really lift the space and give a sense of openness.
“The arrival of COVID midway through the process then changed the thought process re the layout, forcing us to
A key design objectives was to open the space up by removing many of the artificial columns as well as reducing
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the bulk of the main columns around the bar, moving the glass wash in the rear and the reorientation of the coffee area to make the flow from front to back more accessible in the evenings. Realigning the sizes of the booths and re-planning the layout to suit customer demand based on years of feedback. The arrival of Covid midway through the process then changed the thought process re the layout, forcing us to re-think how best to make the booth design reactive to the new legislation put in place by the govt. Equally we tried to design these so that they also looked great. The Social has always had a large island bar which is a feature it is very much known for. We re-planned this completely with a view to maximising the ergonomic qualities for the bartenders; as one of the busiest cocktail bars in the city, ease of use is so important here. We also enhaned the visual appearance of the bar using Aribescato marble, burnished brass, cast concrete, a very deep overhead hanging gantry with integrated lighting, a deliberately over stocked gantry, feature greenery and a sea of cut glass pendant lights to make it an undisputed focal point of the room. We also introduced a new flexible table arrangement to the rear of the bar that accommodates daytime trade for dining and drinking, but is stored within a bespoke storage room to allow the dance floor to come alive in the evening. Dancing may not return anytime soon but when it does, the enhanced LED cinematic installation in the ceiling above gives total flexibility to that area. In terms of general look and feel, we introduced a fresher lighter material palette to work better in the daytime with the lighting transforming the mood in the evening. We were also keen to ensure the space spoke to the needs and desires of The Social’s clientele, and introduced a number of neon and interactive “instagrammable moments” within the space. One of the major talking points for The Social refurb, and indeed any refurbishment carried out by G1 Group, is that it was undertaken and executed by our own in house manufacturing team. All major items of bespoke furniture, including a new Manion weave parquet floor s well as all bar fittings, booths, glazed frames, tables, and wall panelling were all designed and fitted by our own in house team of experts, who have also completed a range of external projects all over the world including for brands such as Hilton Hotels. The vision for the space also came from within our own organisation – with our in house architects, interior designers and graphic designers working closely together to create an immersive and visually striking space. Our customers are at the heart of every decision we make, and we are always keen to truly elevate their experience, which requires more than aesthetic changes. On this note, we invested in a brand new pizza oven for the new kitchen, and got to work creating a brand new menu with our signature woodfired pizzas front and centre. The reaction to the re-opening of The Social has been unprecedented- whilst it has always been a very popular spot which regularly enjoyed full to capacity nights preCovid, even with restrictions in place around things like music and opening hours, we are still seeing hugely positive feedback and high interest in the venue. 16 ontradescotland.co.uk
Tonic water reinvented
Good Food, Longevity and Warmth We speak with inspirational Seumas MacInnes of Cafe Gandolfi in merchant city Glasgow to gain his thoughts on the new normal, food, longevity and working together. Seumas told us, “When this began it was really difficult, I felt frozen .” and who could blame him. Having been with the iconic restaurant since 1983 as a KP, to the manager then jnr partner and now owner the restaurant represents a large part of Seumas’s life, as
well as his families life with both his sons now having key roles in the business with Donald as general manager and Alister as first sous chef, and it shows in all the right ways. Seumas continued, “We were concerned about what impact things would have as we were not initially eligible for any grant for support and with the number of cancellations understandably due to the lockdown it was a worrying time. We had to stay positive as we have a very loyal customer base and our first port of call on re-opening was to make sure our customers who range from 18-80 felt safe and
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protected when coming to dine with us and not losing the atmosphere and relaxed comfort that Cafe Gandolfi is renowned for.” this was to be a unique challenge as anyone who has visited the restaurant will testify the warmth and relaxed atmosphere provided by the beautiful wooden bespoke furniture and décor really sets it apart from most dining experiences. We didn’t want to lose the furniture as it’s a signature of the restaurant so we had to look at the best solutions possible to sanitise and protect the customers but also keep the beauty and warmth of the wooden surroundings so we have worked with Scandi Scotland who is an environmentally friendly cleaning company based in Glasgow who provides a safer alternative to bleach and harsh chemicals which involves an electrostatic spray which is not only safe but provides a non-corrosive solution to fabrics and material surfaces. We open from 8am for breakfast and right through lunch and dinner service because we want to be there for our customers. We still offer the Cafe Gandolfi classics on the menu like our famous Cullen Skink but have also looked at our specials because the value is all-important. Whilst Eat out to Help out has been successful to give longevity that can’t just be based on “cheap deals” in our opinion offering quality and value is hugely important and the feedback from our customers on the specials and overall feeling on coming back to the restaurant has been fantastic which makes me very proud. Like other venues, there have been some additional challenges out with the venue’s control like no shows on bookings and better support from the local authorities to help bring customers into the city centres. Seumas shared his thoughts, I appreciate and understand it is hard for customers when they are looking to book somewhere to go especially if it is a family and they may book a couple of venues to “keep their options open” however it does pose an issue for restaurants like ours the way the seating has been placed
to keep customers and staff safe if you have a table of 5+ booked and you are turning business away due to being fully booked and then the table is sitting empty come the time of booking with no notification. We don’t really want to go down the road of deposits if we can help it however we will have to review the policy if the problem persists. Seumas like many other venues across Scotland have a similar request when it comes to their local authority providing some support. One thing however that I think needs to be looked at seriously is the parking charges in the city centres on a Sunday and possibly at the weekends in general. To help businesses in the city centres and give customers of all kinds, hospitality, retail and entertainment alike an additional reason to come into town instead of all flocking to shopping centres out of town mainly due to ease of parking. A solution like free parking on a Sunday would encourage customers to come into town and experience what is on offer, shop, eat and take the family out. We believe that customers want to have an experience when going out which is why we have looked over the years at how we can provide an engaging experience not just from our food and service but also through our literary lunches, having local artists display their work on our walls and our cookbook to some new and exciting work we are doing with activation with some exiting new drinks brands with pop-ups on-site to create a buzz and a hub of atmosphere because in my opinion generosity breeds generosity. And we at OnTade Scotland couldn’t agree more.
Cafe Gandolfi 84-86 Albion Street Glasgow 0141 552 9475
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Neon lights Show the way for the Amsterdam As we sit to chat to Alexander Riches on a wet and grey Wednesday morning I feel a glow from the warming light of the neon hue around me and instantly feel comfortable, and realise I’m in not just any bar.
Alex is the operations manager at The Amsterdam on Brunswick St in Glasgow affectionately aka The DAM which has been lighting up the merchant city with a healthy dose of Rock’n’Roll, whiskies, beer and cocktails as well as great food in an unfussy inspired way since February 2019. “Change is a scary thing for some “ Alexander told me. “But when you have a passion for what you do and care about the service you provide I think that shines through” Who can argue with that? He continued, “Monday is our new Saturday, we have looked at how we can best serve our mix of customers like extending our outdoor area to take 70-80 covers ( weather dependent ) and offering a safe service of up to 30 covers inside. We have seen a big change in trend over the last month or so with a younger brand-savvy clientele looking for an experience focused more around music and the social element, not just the twenty-somethings going at it, more people drinking less but drinking better. This means the spend per head has gone up which can only be a good sign moving forward. We have noticed a massive rise in cocktail purchase to the point we are going through an extra 18-20 bottle of vodka a week.” “I believe that these are yes challenging, but exciting times for the merchant city and linking the emerging areas from the east end towards town there is a lively offering for any taste”. Alexander went on “The Eat out To Help Out scheme has been positive as giving our customers that “experience “ has been key. Whether the government extends the scheme or not we will be looking to continue our version across September and see how things go. I think the key is quality over quantity, quality in service and quality staff”. With how his staff have performed Alexander told me “I’m proud of how our staff have responded, it’s been a steep learning curve for everyone and they have all taken up a new skill to adjust, from serving behind the bar, table service and cleaning regularly they have all stepped up and it’s then
that you know whether your staff have what it takes in the hospitality sector, and ours do! We don’t plan to lose any of our staff, we value them and we have made a point in being in touch with every one of them through lockdown and since coming out to a new normal because like our customers we value every single one. We have a real vested interest in the community here and we take pride in playing a part in ours”. “We have also enlisted the support of Sprout CRM to help us in the most compliant and easy to use system of capturing the customers details for trace and protect which has really helped us and the company have been great in their support in setting it up.” “We have a lot of exciting ideas in the pipeline as to how we can offer our customer a different experience as often as possible and embrace the different”. As to the current challenge, he told me “At the moment the no music guidance has caused an issue and whilst I appreciate the idea I’m not sure if it’s achieving the opposite effect though. When music is playing in the background there is an atmosphere and people feel they can talk to each other without hearing everything the person next to them is saying, however with background music off people are leaning in to try and chat privately so as not to be overheard in semisilent surroundings and that surely isn’t the desired outcome? I think that was ill-thought trough by someone …..but we deal with it and move forward what else can you do?” Here is to working with the new normal and a positive outlook and hopefully an exciting if a little different new way of enjoying an experience going out. The warmth from the venue shines through and that’s not just from the neon. Thank you to Alexander, and the team at The Amsterdam from all of us at OnTrade Scotland for your time and insight.
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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 15,000 locations have signed up, with over 12,000,000 check-ins recorded. Operators using the platform include; Starbucks, Shake Shack, IHG Hotel Group (InterContinental, Crown Plaza and Holiday Inn), Marriott Hotels, Hollywood Bowl, Hawthorn Leisure, Wimpy and 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 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 ......
Trace & Protect - Are you putting your business at risk ? If you or your staff are failing to capture the information securely and correctly it is hurting your business. It has become very clear to us at OnTrade Scotland Magazine ( and I’m pretty sure we are not the only ones ) that there seem to be as many apparent ways of capturing the required Trace & Protect information from your customers as there are drinks on the bar, and to be as clear as possible unless your venue does it properly it will cause someone to go out of business it is that simple and that is the last thing anyone wants .
similar things to many and are putting your business massively at risk … Got your attention? The last thing that any business needs is a huge fine due to a breach of GDPR laws or for the venue to have police attend due to of one of your staff taking customers details and using them inappropriately. You are all customers too would you want to have your name, phone number, email and home address on display for anyone to read?
Do you let them fill out a piece of paper that then gets put in a tub or bucket that keeps all the information together?
To try and bring clarity in what has become a very unclear situation, which is causing customers to lose trust in providing their details, which in turn reduces the potential of people visiting venues and so the cycle goes on, we have engaged Scottish Government, and 2 specialist organisations BTO LLP and Sprout CRM to bring you straight forward information and direction from reliable, trusted specialists that you can contact and communicate with to make sure your site is protected and doing the right thing.
If you have answered yes to any of these you are doing
A Scottish Government spokesperson told us: “Contact
Do you have a book or note pad at your entrance for your customers to write down their details? Do you hand them a sheet professionally put together in columns listing each customer’s details one after the other?
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information gathered from customers or visitors by premises, securely and safely is a must, and will assist NHS Scotland’s Test and Protect service. It will help to identify and contact individuals who may have been exposed to the virus and request them to take appropriate steps to prevent the potential onward spread of the virus. “Premises must comply with legal obligations under Data Protection legislation to keep data they collect safe and secure and anyone using this data for other purpose is breaking the law.” You cannot have customers Trace & Protect details on display or stored incorrectly there is no excuse. BTO LLP’s Paul Motion, Partner & Accredited Specialist in Data Protection and FOI Law told us, “Since 14th August 2020, pubs and restaurants in Scotland have been legally required to collect customer contact details as part of the Government’s Trace & Protect strategy.” “These businesses need quickly to get their heads around the idea that getting this wrong could lead to a claim for damages or a fine.” “The act of collecting customer data after 14th August isn’t likely to present a legal problem. Now that it is the law, businesses can say it is “necessary for compliance with a legal obligation”. So far so good. But how do you collect customer data, what should you collect, how do you store their details, who do you share it with and how long do you keep it for before deleting it?” “Data must be adequate, relevant and not excessive. Businesses must only collect information which is necessary as part of the Government’s strategy. Only bare contact details should be collected. Customers should not be asked for other information which exceeds what is strictly required to allow tracking and tracing. Data should only be kept a short time then deleted as per the government guidelines outlined above..” “Guest books for customers to sign are quick and convenient but vulnerable to abuse by anyone with a phone camera. Ideally, use individual sign-in cards deposited in a box. Less convenient, more compliant.” “Do not use track and trace data to spam customers with direct marketing. This could incur the wrath of the Information Commissioner and earn you a £500,000 fine.”
Also, Sprout CRM has been providing a free solution to help companies do capture the information in a compliant, secure way with over 6000 venues using the solution and over 2 million secure check-ins in the UK to date. How It Works 1. 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. 2. Using secure GDPR Compliant infrastructure, the venue captures and securely stores customer data, with the date and time of check-in and check-out. 3. 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. How Can Venues Join? Venues looking to take advantage of Sprouts free initiative can sign up at https://sproutsend.com/covid-checkin/ About Sprout CRM Sprout is a dedicated CRM marketing automation platform built specifically for the hospitality, leisure and events industry - built by operators for operators. Launched 12 years ago in Melbourne, Australia; in 2019, Sprout launched in the UK, working with a range of restaurant, bar, pubco, QSR and latenight operators. Their current global client portfolio includes Shake Shack, Nandos, Big Easy, Inamo, Hard Rock Cafe, Beds and Bars, Vapiano, Sushi Daily, Chopstix, London Cocktail Clubs, by Chloe, Baskin Robbins, Subway, ChaTime, Shangri La, Marriott, Accor, Hilton and many more. This free initiative for all operators in the hospitality industry, with both single or multi-sites, serves to help them to checkin and capture contact details of guests for contact tracing if required during COVID-19. A simple QR code, scannable using any smartphone device, directs customers to a secure web form 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 CheckIn App account holder. UK & EMEA Director, Dhilon Solanki explains, “During these trying and challenging times, we want to help – we are all in this together. It is vital both customers and staff feel safe when restaurants, pubs and bars open again, and we aim to give these venues peace of mind.”
“Staff should be trained and warned that suddenly having screeds of customer phone records on site is not an alternative to Tinder. It could be a criminal offence for staff to view someone’s personal data without the consent of the business.”
We would not want a single venue to be at risk of a fine or potential closure when they are trying to do the right thing but simply doing it the wrong way.
BTO’s specialist data protection team can advise on all the above. @BTOdataprotect
If you are unsure please check the guidance, please explore what options are available to you as a business please don’t be an example of the wrong way.
Or contact: Paul Motion, Partner & Accredited Specialist in Data Protection and FOI Law: prm@bto.co.uk / 0131 222 2932
we all must work together to make our industry safe for everyone and support each other moving forward.
We ALL need to do the right thing to protect the trade, you business and customers.
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‘Trace & Protect’ Legally AVOID:
Claims for damages
Data protection fines
Contact: BTO’s Specialist Data Protection team: Paul Motion, Accredited Specialist in Data Protection & FOI Law prm@bto.co.uk / 0131 222 2939 / @BTOdataprotect
Protect your business
“pragmatic and strategic” (BTO Client)
A touch of class Niche and premium focus Nestled in the Angus Glens of Scotland, Gin Bothy follow Scotland’s seasonal calendar to create small batch gins using foraged botanicals & fruit. Founded by Kim Cameron in 2015, we have created a range of award-winning gins and liqueurs including our flagship Gunshot gin, a 3-star Great Taste award winner. Our Country Collection also includes our Original Gin, Speycast, and Stirrup Cup and, along with our fruit and fusion liqueurs are hand-bottled, hand-batched and hand-labelled in our wee bothy. New to the family in 2020 is our Spiced Bothy Rum.
Tonic water reinvented Cushiedoos, a double awardwinning premium tonic water entered the market in 2018 with a distinct proposition unlike any other tonic brand and has been making some waves. Cushiedoos (pronounced coo-she-doos) is uniquely made with a blend of botanicals (Scottish heather, Scottish silver birch, yellow gentian and wormwood) and is quinine-free. The result is a tonic bursting with fresh, floral elderflower notes that delivers that trademark bitterness (without having to fly to another continent to source the quinine), and yet has a remarkable smoothness and clean aftertaste.
Wild Island Botanic Gin infuses botanicals hand gathered on the Hebridean isle of Colonsay with 100% British wheat spirit. Lemon balm and wild water mint along with Mediterranean lemon peel give our original Wild Island Gin a fresh citrus edge. Serve in a gin and tonic with a twist of lemon and a sprig of mint or, for something a little different, with chilled bitter lemon juice and mint leaves. We also offer our Wild Island High Croft Gin, using ripe berries gathered on our island croft and Wild Island Distiller’s Cut, distilled with our own prized redcurrants, in very small batches on our 250 litre island still.
Pickering’s Gin with Scottish Botanical is distilled with four indigenous Scottish botanical- heather, milk thistle, bog myrtle and Scots Pine which lend sweet, earthy and floral notes to their signature Bombay recipe. This complex gin has been wowing crowds and collecting medals since it was released back in 2017 as the Official Gin of the Royal Edinburgh Military Tattoo. Re-released in August 2020 in a larger 50cl bottle size and with more environmentally sensitive label design, it’s best served as a G&T with slices of tart green apple and a freshly picked bramble.
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BARS • RESTAURANTS • HOTELS • Leasing and Rentals • Customer Online Table Ordering • Track and Trace Registration • Handheld Ordering Tablets • EPOS Integrated Credit Card Terminals • Leasing Option Available GLASGOW - 0141 424 0558 EDINBURGH - 0131 447 1800 AYRSHIRE - 01292 285404
info@acrepossystems.co.uk www.acrepossystems.co.uk
www.bdpcontractfurniture.co.uk INDOOR - OUTDOOR
Suppliers of Bespoke Banquette and booth seating Manufactured in our Glasgow workshop to a very high standard Suppliers of quality contract indoor and outdoor furniture Recovery and polishing service
River House Stirling
Brewdog Dublin
Duck Bay Marina
Boardwalk Falkirk
37 Hepburn Road, Hillington Park, Glasgow G52 4RT Tel. 0141 883 0400 / www.bdpcontractfurniture.co.uk 29
• Over 35 years business sales experience • Well respected within the marketplace • Unrivalled Director-led service • Competitive fee structure
Despite the unprecedented and challenging trading conditions at present, at Smith & Clough we are still seeing strong demand from buyers in the licensed and leisure sectors.
THE STAR & GARTER LINLITHGOW
THE CRAIGDHU COATBRIDGE
THE GREEN FROG MOFFAT
LD SO
SO
LD
SO
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Please see below, a selection of deals carried out in the last month:
AIRDENY CHALETS TAYNUILT
If you are thinking of selling your business, please contact us in confidence for a free valuation.
A selection of available properties from smithandclough.com:
CATTLE & CREEL, HELENSBURGH
VIA ITALIA, GLASGOW
• Stunning & well-established Restaurant & Bar • Seafront trading position within popular & affluent town • Designed & fitted to an exacting standard • Circa 90 covers plus pavement seating • 2019 Turnover £545,271 net of vat • Currently run completely under management
• Well established Italian street food business • Prime corner trading position in heart of City Centre • Adjacent to Central Station & close to Buchanan Street • Designed & fitted to a high standard • Circa 30 covers plus pavement seating • Strong historic trading levels in excess of £750k p.a. net • Ground floor (686 SqFt) and Basement (1,276 SqFt)
FREEHOLD: OFFERS OFFERS OVER £450,000
RESTAURANT & BAR, BYRES ROAD, GLASGOW
PUNTO D’INCONTRO, KILMACOLM
• Prime West End restaurant & bar opportunity • Recently refurbished to a high standard • Close to Hillhead Underground and Ashton Lane • Circa 90 covers over ground and first floors • Strong levels of turnover • Desirable 1am ‘public house’ premises licence & off-sales licence
• Recently refurbished & extended restaurant & bar (50 covers) • Designed & fitted to an exacting standard (£200k refit) • Prime trading position within desirable & affluent village • 2019 sales £380,212 net of VAT. Gross profit £268,916 (70%) • 6-day trading only. Potential to increase turnover
LEASEHOLD: OFFERS OVER £30,000
LEASEHOLD: OFFERS OVER £125,000
LEASEHOLD: OFFERS OVER £60,000
THE LAUGHING FOX, ALEXANDRIA
THE OLD VALE BAR, ALEXANDRIA
THE PAWN, ALEXANDRIA
STEIN INN, ISLE OF SKYE
• Well known community led public house • Wet sales only- free of trade tie • Presented well with feature external mural • Regular live entertainment and family days • Private enclosed beer garden • 3 bed flat above- for sale (sep. negotiation) • Walking distance of train stationt
• Prominent “locals” public house • Excellent condition both inside and out • Wet led operation- free of any trade tie • Supported well by surrounding community • Feature external mural depicting local faces/events • Ideal opportunity for single operator or part of portfolio
• Established and reputable public house • Presented well throughout, with strong local support • Spacious single bar, wet led - free of tie • Planning permission to add a commercial kitchen • Known for its entertainment and weekly live music. • Ample public parking next to pub • Ideal opportunity to introduce food
• The oldest Inn on Skye- popular with tourists • 5 letting rooms(sea views) & owners/staff/ self-catering flat • Bar/lounge, dining rm/breakfast rm and games rm • Idyllic Lochside location with beer gardens • Well-presented- renovated and painted within the last year • Suitable for chef operator/ family run operation • Freehold offers would be considered
FREEHOLD: OFFERS IN THE REGION OF £210,000
FREEHOLD: OFFERS IN THE REGION OF £160,000
FREEHOLD: OFFERS IN THE REGION £215,000
LEASEHOLD: OFFERS IN REGION OF £70,000
Contact us:
New office:
126 WestDirector Regent Street, GLA: 0141 404 0087 Director Glasgow, G2 2RQ EDI: 0131 202 6034 EMAIL: info@smithandclough.com smithandclough.com
Serve better with SmartDispense™ When 90% of your beer and cider sales are on draught, serve with the best. HEINEKEN SmartDispense™ is more than a dispense system, it’s the beating heart of your bar. An industry-leading business solution that connects dispense technology, services and insights to help you serve your customers better. “SmartDispense™ provided a much better product range as well as a marked improvement in the quality and consistency of our pints. We’ve seen a 50% sales increase in the past two years, which has made a massive impact on the business.” Alan Nelson, NAWMC, 2019.
With SmartDispense™, you can:
improve quality increase profitability improve sustainability save time improve safety Complete solutions for every kind of bar Find out how you can serve better, visit smartdispense.heineken.co.uk *CGA Strategy Volume MAT to 20 February 2020
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SI GN UP YOUR PUB,HOTELOR CLUB TODAY! 0871222 8484
commer ci al @pr emi er spor t s. com