OnTrade Scotland Magazine November Edition 2022

Welcome to the November Edition of OnTrade Scotland Magazine LET THE FIREWORKS BEGIN

The political version of the Hokey Cokey seems to be at an end with the appointment of the 3rd PM in a year and the “2nd preferred candidate” in place.

Scottish government seem to have taken the opportunity at every point to force their agenda of a “free” Scotland with its own currency instead of both governments focusing more on the welfare and stability of their people and businesses, so normal service resumed then?

We now push toward a positive festive period, our first in a in 2 years for the industry, and positivity and collaboration are musts to make the most of this hugely important time.

There has been some concerning discussions I’ve noticed across the industry taking place by senior figures relating to some venues not accepting cash from customers and general customer service and how customers speak to staff in venues.

Highlighted by an incident involving Late Show host James Corden where he was allegedly abusive to restaurant staff in NY.

Under no circumstances should staff be there to take or accept abuse, aggression or rude behaviour that is a given and not up for debate.

There is also a flip side to that coin and customers should not be treated poorly either and provided with bad service or rude behaviour.

The huge majority of staff and venues do an amazing job and I’m hugely proud to be involved in an industry that has some of the hardest working amazing people I’ve ever met in it, which is why I take it personally to hear or experience small amounts of individuals or venues treating customers with disrespect, rudeness, arrogance or total indifference. There is a staffing challenge, training is massively important and our industry is an AMAZING sector to work in and develop in however like any industry their are bad apples that think customers are a hassle or an inconvenience, like a recent social media post I was sent where staff of a venue posted on the venues socials an apparent “funny video” titled “STUPID QUESTIONS ASKED BY CUSTOMERS THAT MAKE YOU WANT TO SLAP THEM”.

Every job has its frustrations and challenges but let’s not get to an US & THEM situation that’s madness. We all like to be welcomed with a smile, a hello, and go be valued as staff and customer alike, to have our custom valued whether we choose to pay by cash or card we should not be putting blocks in place to customers attending venues. This shouldn’t be a debate for me ….

SHOW OTHERS THE RESPECT THEY DESERVE !!!

ANYONE. We

that.

Industry News

UKHOSPITALITY COMMENT ON NEW PRIME MINISTER

confidence, so stable political leadership is absolutely critical.

“Now is the time to steady the economy, deliver for the needs of the country and support businesses to help drive growth and create jobs.

“Hospitality clearly displayed its ability to grow prior to the pandemic and was on the road to a strong recovery before the energy crisis hit. It can return to those levels through pragmatic decision-making that eases the acute challenges businesses are facing.

Following the announcement of the UK’s new Prime Minister today,UKHospitality Chief Executive Kate Nicholls said: “This is a critical time for hospitality businesses as they battle soaring energy costs, workforce shortages and waning consumer

“We worked very closely with the new Prime Minister in his previous role and we look forward to working with him again to address the current strain on businesses and bolster consumer confidence. I would encourage him to extend business rates relief, reform the entire business rates system in the longer term and lower the current rate of VAT.”

HIT SCOTLAND ANNOUNCE ANDREW FAIRLIE SCHOLARSHIP FINALISTS 2022

The scholarship recognises an outstanding individual who is forging ahead with their culinary career and working in Scotland.

The six aspiring chefs in the running for the ‘ultimate scholarship’ in the industry include Taraya Boyes, aged 23, Commis Chef at The Balmoral’s Brasserie Prince restaurant in Edinburgh, and Rachel Bremner, aged 33, who is also working at the Balmoral Hotel as Commis Chef.

Lee Christie, aged 23, Commis Chef at Gleneagles is also in the running, alongside Sean Currie, aged 34, Head Chef at Kimpton Blythswood Square Hotel’s iasg restaurant in Glasgow.

Two of the team from The Carnegie Club at Skibo Castle in Dornoch have also made the shortlist - Eddie Brown, aged 30, Sous Chef, and Halil Can Durmaz, aged 29, Chef de Partie.

Perth College UHI will host the skills test and judging portion of the day on Thursday 17th November, with the winner’s announcement being made at Gleneagles.

The finalists have been announced for the third Andrew Fairlie Scholarship!

The finals will see six talented chefs compete for the chance to become an Andrew Fairlie scholar and take part in once-ina-lifetime culinary experiences.

LIMONCELLO DI CAPRI RELAUNCH WITH A BOLD NEW BRAND

produced as a post-meal digestif, this adaptable drink is now enjoying a renaissance with a variety of different serving suggestions and recipes.

The rebrand comes at a time when the Limoncello market is becoming more crowded. The new brand sets it apart from its less authentic competitors and supports the quality and purity of the spirit. The packaging is designed to appeal to an international market - premium, with a unique bottle that reflects the region’s island cultures. The result is a product that draws in anyone with an affinity to Italy and can be enjoyed all year round due to its delicious versatility.

Legendary Italian drinks company Molinari has relaunched its popular Limoncello di Capri with an eyecatching new brand.

One of Mangrove UK’s delicious brands, the lemon-flavoured liqueur has received a refresh of its bottle, packaging, and position within the market.

Molinari’s Limoncello di Capri sits in a class of its own, thanks to authentically sourced ingredients. The liqueur is made from 100% Sorrento, ‘I.G.P’ lemons – a type of fruit specific to the region which is higher in essential oils, Vitamin C, and flavour. The process has remained unchanged over the years and the production of the liqueur takes place on the Gulf of Sorrento itself. Originally

From the perspective of taste, Limoncello di Capri is reflective of its quality ingredients, using the I.G.P lemons, which are unique citrus fruit famous for their aroma, taste, balance between citric tartness and sugar, and the presence of essential oil. The traditional process also ensures that there are no additives and preservatives – adding to its provenance as the definitive choice for limoncello lovers.

The days of Limoncello being enjoyed as a digestif alone, are far gone. Signature serves which have been developed alongside the new brand, are already regularly enjoyed, all year round, along the Sorrento coastline. Mixed simply as a spritz with prosecco or with tonic water, provides a refreshingly fruity beverage that’s as delicious at Christmas, as it is in Summer. Limoncello di Capri adds a delicious citrus twist and pairs well with classic vodka and gin cocktails. For a more unusual serve, enjoy as an iced drink or granita that’s reminiscent of an invigorating lemon sorbet.

PREMIUMISE COMFORT FOOD TO INCREASE PUB SALES

News Star Pubs & Bars has revealed the top food trends for operators to capitalise on, amid rising food inflation –advising pubs to concentrate

efforts on premiumising and tiering classic comfort food dishes.

During the second Stars of the Future masterclass at The Raven in Birmingham recently, focussed on food, delegates received insight and advice from the pub group, in addition to demonstrations from Brakes UK and plant-based company Redefine Meat. A look at the latest food trends revealed new dishes can help expand a pubs customer base, while a focus on ‘comfort for all’ is key as household costs continue to increase for consumers.

At a time when many people are looking at ways to cut back, premiumising traditional pub dishes can be a cost-effective way to increase spend per head. Fish &

chips, pies, sausage & mash and steak dishes can all undergo a premium makeover in terms of the way they are presented, the use of additional ingredients and the chosen wording on menus.

Mark Teed, Head of Food at Star Pubs & Bars, comments: “While a straightforward, value-driven sausage & mash could be on a menu for £6.95; this can be elevated by serving it with cheddar mash, petit pois and red onion gravy. Small additions could put the price up to £9.95, but these extras make a dish that a consumer would recognise, worth paying more for. For an even more premium version, source local sausages and include this on your menu. Plus, serving with minted petit pois and a caramelised red onion and Inch’s cider could put the price up to £12.95.

“Particularly during challenging times, people want to turn to familiarity and that goes for eating out as much as anything else. During our latest Stars of the Future masterclass, 60% of our chefs in attendance said a pie was their best-selling dish. If this is homemade, make sure it says so on the menu, experiment with fillings and serve alongside hand-cut triple cooked chips for a more premium experience.”

Two "incREDible" Nights

We join forces with Radisson Red , Panther Milk & Ciroc to bring world class acts to Glasgow.

It’s a hard life partnering with a fantastic location to bring such incREDible nights and artists to Glasgow, but someone has to do it right?

And as our social butterfly in chief, Justin HAD to be there as two of the world’s biggest brands rolled into one of the top 50 rooftop bars on the planet.

The Radisson RED Sky Bar has rightly become one of the UK’s leading venues over the last couple of years, evolving under the expert guidance of lifelong clubber and proghead Graham Chalmers – who happens to run the city’s top hotel – into a venue that’s truly unlike any other.

The beautiful, shiny glass box in the sky has those stellar

views, superb drinks and an earth-shaking yet crisp, soft, clear VOID Acoustics sound system. No wonder the biggest DJs on the planet are queueing up to play, along with international pop and rock stars.

Friday saw Hed Kandi return for a second round, after their first full HK show in Scotland in something like 20 years with kingpin and founder Mark Doyle on board. Soraya was again the star of the show, her stunning vocals sending the party wild, with sensational DJ support from the Kandi roster.

Although it has to be said, Senor Doyle himself – as founder and guardian of the brand – is really the sound, the voice, the heart of Hed Kandi.

Mark IS Hed Kandi, and believes HK has found a new spiritual home at Radisson RED Sky Bar and plans are afoot for BIG things next year at RadRED – let’s hope Peyton can be lured from Ibiza, Germany, the USA or wherever he is at the moment to perform!

From one of the longest established brands in music to one of the newest but already most respected, Sunday saw SKYLINE take control of the RED Sky Bar. This is the hotel’s own creation – well, Graham’s. His brainchild from scratch, he designed Skyline just like all the pioneers of Cream, Renaissance and The Gallery did back in the 90s – to be a night he would want to go to, pure and simple, booking DJs he wanted to hear.

That sparked something in the imagination of Scots clubbers and the opportunity to see global names in this intimate glass box with a devastating sound system has proved too good to resist.

With Nick Warren, Eelke Kleijn and Nicolas Rada taking control, along with the stellar residents including former Tunnel mainstay and Scotland’s prog kind Steven McCreery, this was the sort of party people will talk about in 20 years. An I was there moment.

Warren loved it and asked to play on – just like Guy J did at the close of the debut event earlier this year.

Darren Emerson even rocked up to show his support – and asked if he could play. That is the kind of party this is, and with TWO more events coming before the end of the year don’t miss out on your chance to check the hottest club night in Scotland right now.

Skyline on November 13 has Henry Saiz and Alex O’Rion, while December 11 has Guy J, Jeremy Olander and Bog.

Tickets are on sale now for each event from and if you move fast there are room deals too.

One of the highlights of clubbing at Rad RED is staying overnight, and they offer insane deals on room, ticket, welcome drink and more.

We at OnTrade are proud to support both Hed Kandi and Skyline with our sponsors Panther Milk & Ciroc

Kate Nicholls OBE - CEO

UKHospitality speaks to Justin exclusively

Justin

speaks exclusively to go Kate Nicholls CEO of UKHospitality on her engagement with government, the impending Deposit Return Scheme and much more.

Can you give everyone an overview on the current situation with the government and how it is affecting the hospitality sector as a whole?

Where do I start? I don’t need to tell your readers that it’s been a crazy few months politically and to be on our third Prime Minister in as many months is truly extraordinary. While it may make the evening news and our Twitter feeds much more interesting, the instability this sort of turnover causes is incredibly debilitating for businesses and does nothing to inspire confidence.

When businesses are seeing their energy bills rise at a stratospheric rate, recruitment continuing to be a challenge and footfall into venues decreasing due to the cost-of-living crisis, we need to see a stable hand on the teller. We seem to have reached the end of the political leadership drama, for now at least, and that some semblance of political stability has returned. The next step is for the UK government to urgently look at what measures could be introduced to create an environment for businesses to invest and also encourages consumers to get back through the door.

What do you believe are the main areas that Government should be helping provide support to the hospitality sector with and how these will impact the sector in the near future given the Chancellor’s statement recentlyand the change in having a new PM? It’s clear to me that there is a real laser-focus in Downing Street on stabilising the markets and after the mini-budget, that’s absolutely the right thing to do. However, there is still a political desire to grow the economy and ‘level up’, and I believe the hospitality sector has a meaningful part to play.

Prior to the energy crisis, we were one of the few sectors forecast to grow and I know from speaking to our members that there is a real thirst to continue on that path. Of course, none of us expected a war in Ukraine and the subsequent energy crisis. While I’m grateful that the Government worked with us to roll out the Energy Bill Relief Scheme to help businesses, I believe we now need to start looking at the bigger structural pieces that can aid our sector.

My biggest priority is business rates reform. It’s in dire

need of reform as the current system is not fit for purpose and places an unfair burden on hospitality businesses. That is particularly pressing and we need a commitment to progressing reform as soon as possible, as well as an extension to business rates relief to ensure businesses don’t face a cliff edge in April.

How can the hospitality sector come together in a better way given the disparity in challenges facing each sector?

It’s no surprise that hospitality is a very collegiate place to work - collaboration is in our nature. A fantastic example of that is the Hospitality Rising campaign that’s launched this week. Recruitment and staffing issues have long been an issue and it’s right that the industry has been proactive to launch an enormous public campaign to promote careers in hospitality. UKHospitality has been supporting the project since its inception and it has big brands on board backing it. When the industry collectively sees a problem, we are one to get up and provide a solution. There’s always more to do but I like to think we are united when it comes to solving our challenges.

With the proposed DRS Scheme due to be implemented in Scotland how damaging do you see this measure being for the sector and what steps are you calling for government now that would help businesses across the sector?

The introduction of the DRS scheme is complex and I think it’s clear there will be additional costs involved for hospitality businesses. Whether that’s investing in secure storage, replacing stolen containers or broken glasses, the scheme is asking a lot of businesses to avoid losing deposits. At a time when many venues or companies will be struggling to make ends meet, the timing of the scheme being introduced is not ideal.

This is certainly not a case of businesses not wanting to engage - quite the opposite. Hospitality already has a very impressive rate of recycling. Rather, it’s a case of doing it in the right way that ensures any scheme minimises additional burdens for businesses.

UKHospitality Scotland’s Executive Director Leon Thompson

is very engaged on this issue with the Scottish Government and I hope we can find easy resolutions to some of the more impractical parts of the scheme.

What advice can you give venues across the UK on ways they can help themselves in a better way or areas they can seek the support they may need?

Venues are facing so many challenges and difficulties at the moment, so it can sometimes be overwhelming for operators. My first piece of advice is to access the myriad resources that UKHospitality provides on issues as diverse as licensing, immigration, food hygiene, insurance, the proposed tourism tax, late night levy, tipping and many more. Whether it’s from our archive of webinars, guidance, briefing notes or a podcast, blog or access to supplier member expertise, there are few – if any - issues that we don’t cover or cannot assist with. In fact, if there are any, we’d want to know.

What do you see the festive period looking like

this year for the industry given the challenges and restrictions over the previous 2 years?

It will be a challenge. There’s probably never been a year where the industry has needed a successful Christmas quite as much as 2022 but with inflation hitting us all so hard, it could look quite different to usual. We’re seeing pubs and restaurants, in particular, reduce their trading hours, whether that’s due to energy costs or a lack of staff, and we’re already starting to feel the impact of consumers changing their typical spending and leisure habits. Plenty of our members are reporting that they’ve noticed the frequency of people eating and drinking out reduce, and when they do, they’re spending less on average.

But it is Christmas after all and I think we are all hoping that people’s traditions of eating out, going for a drink with friends and family will continue and supporting their favourite local spots will perhaps override some of the cautionary tales we’re hearing at the moment.

SCREENING THE 2022 WORLD CUP OFFERS FURTHER SALES OPPORTUNITY

The timing of this year’s FIFA World Cup has broad appeal to sports fans, with 48% of those surveyed saying they are more likely to watch a match in the pub this year because it is being shown during the festive period. Highlighting a big opportunity for operators this winter, the football World Cup is set to increase sales on top of traditional Christmas trade.

The research follows CGA Brandtrack data which showed 7.9 million consumers visited pubs during the 2018 World Cup. The same data highlights how sales peaked at up to five times the average on match days during the tournament, emphasising the increased opportunity World Cup football presents.

New consumer research commissioned by HEINEKEN UK takes a deep dive into the World Cup and Christmas clash this winter, and the impact on consumer behaviours in the on-trade. Some 38% of those surveyed said they will spend more money on alcohol at the pub during a World Cup football match. This is compared to 27% who said they would spend more at a Christmas gathering. Publicans can expect lager brands to be their top sellers during matches, as 56% said they are more likely to buy lager during a World Cup football game. Younger drinkers are some of the biggest sports fans, with 100% of the 18–25-year-olds asked having watched a football match in a pub or bar[4]. The recent research also reports that 27%

are likely to buy more drinks during the football World Cup versus a normal trip to the pub, jumping to 50% for 18-25-year-olds[5]. Publicans should ensure their cellars are stocked with the right brands to capitalise on this opportunity. Although younger drinkers will often have their favourite brands, they are open to trying something new.

A separate report on beer trends carried out by HEINEKEN UK earlier this year (Heineken® Beer Report) highlights that over half (55%) sampled a new beer in the last three months of 2021 alone[6]. 26% of 18-34-year-olds are seeking lighter tasting lagers and a further 49% desire more premium options[7]. So, ensure your draught lager offering caters for these sports fans. Equally, don’t forget those moderating their alcohol intake. Research showed that 28% of frequent pub goers asked, who are planning not to drink at a World Cup game, would opt for a non-alcoholic lager[8]. Consumers remain category loyal when moderating, so offer non-alcoholic options for lager, cider, ale, spirits, and wine drinkers so they don’t have to compromise.

GET FESTIVE THIS CHRISTMAS

Pernod Ricard UK is predicting this Christmas will be bigger than ever as friends come back together for a season of celebration.

Festive twists on favourites and creative cocktail masterclasses will be key to driving spend over the Christmas period, and Pernod Ricard UK will be supporting customers in making it memorable through pre-planned premium experiences to drive footfall and record investment in elevated serves.

This Christmas will be the first opportunity consumers have had for three years to celebrate with their wider social circles during the festive period. But winter will not be without its challenges as the cost of living impacts spending power. However, consumers will continue to treat themselves to everyday luxuries like drinks with friends and 53% plan on spending the same or more this Christmas. Pernod Ricard UK is encouraging the On-Trade to offer accessible trade-up options in key growth categories such as cocktails, Vodka, Rum and Gin, to capitalise on the demand for Premium Spirits. Spirits are in 7% volume growth vs. pre-Covid, meaning £1 in every £3 spent in the On-Trade is now on spirits.

53% of consumers are also ‘very likely’ or ‘likely’ to pay more for a better quality drink during the festive period than other times of the year, so focusing on Premium Spirits and cocktails will be an effective way for operators

to maximise spend per head. Increased planning will be a feature this Christmas with younger affluent consumers organising their On-Trade visits and drinks in advance, or deciding where to go based on digital menus and social content, highlighting the importance of Premium options being visible online.

To support the On-Trade, Pernod Ricard UK is offering cocktail masterclasses in customer venues through its leading spirits brands including Absolut and Malibu, to help consumers learn from experts whilst also discovering how to add some festive touches through gingerbread and marshmallow decorating.

Cocktails have seen double-digit rate-of-sale growth since the On-Trade reopened, as at-home habits have brought more consumers into the category. 72% of consumers find festive serves appealing so adding a seasonal twist to established serves will have high appeal.

Pernod Ricard UK has developed a range of festive serves and will be adding Christmas seasoning to over 100,000 cocktails this year with edible glitter dust and bespoke garnishes to elevate established cocktails and add a festive Instagram moment.

From its humble beginnings as a leading manufacturer and repairer of domestic furniture, Satelliet UK has become the leading supplier of high quality contract furniture across the UK with multiple showrooms and warehouses. They are an independently owned company who are the only UK suppliers of Satelliet Original furniture - a leading manufacturer of quality pieces designed by recognised furniture designers, each piece crafted with meticulous care. Their hospitality furniture with top-level materials guarantees high aesthetic quality as well as durability.

As experts in the field of hospitality design, their team can find your perfect style and are always happy to help customise their furniture to your liking, or even suggest new ideas or products that you may not have thought of. This is possible because of their in-depth knowledge of their products and the hospitality sector.

All their furniture undergoes stability, durability, and weight testing to meet commercial grade standards and is expertly made to conform to all UK fire and safety regulations.

Satelliet UK is a UK-based contract furniture supplier that has been serving clients in the hospitality for over 60 years.

BE THE BEST EMPLOYER – HOW TO ATTRACT AND KEEP STAFF IN A CHALLENGING RECRUITMENT MARKET

Erin Buchanan – Trainee Solicitor

A combination of foreign workers returning home due to Covid and Brexit related restrictions in free movement of workers has led to a huge shortage of staff in this area. It is fair to say a variety of business have struggled with recruitment since the perfect storm brought about by the UK’s departure from the EU and the Covid-19 pandemic but it is estimated that, at present, there are as many as 400,000 job vacancies in the hospitality sector across the UK. These staggering figures have left many businesses left at a loss for how best to attract and retain staff and the additional cost of sponsoring visas for foreign employees is one many operators just could not stretch to.

A solution is hoped for in a new initiative which has recently been unveiled. The recruitment drive, called ‘Rise Fast, Work Young’, was launched to fill sector wide vacancies in Scotland. It aims to inspire the next generation of talent to join the hospitality and licensing sector, highlighting how quickly people can climb the employment ladder.

This campaign hopes to offer some solutions to improving the current recruitment market, but employers can help by considering what other mechanisms may be available in attracting prospective employees. This goes hand in hand with improving working practices so as to keep these employees.

The hospitality industry may today be seeing a potential improvement in the recruitment and staffing issues which have plagued the hospitality and licensed trade since Covid.

Hospitality recruitment has long appealed to the younger workforce thanks to its flexible nature, in some cases relying on zero hours contracts to attract students and occasional workers for events and similar. With the ever rising cost of living and economic uncertainty, many prospective employees are now looking for greater stability. One way to achieve this is to offer employment contracts which set out average weekly working hours.

According to some reports, hospitality remains one of the lowest paid industries in the Scottish and British economy; another problem fuelling its recruitment difficulties. Being a living wage employer is a legal requirement but recognising the cost of living crisis and assisting employees in where financially possible is a challenge for operators as they too are feeling the pinch with increasing costs of stock and utilities.

One way is to offer other incentives which come with no, or lower, costs to the business. Avoid unpopular split shifts. Give staff good notice of shifts and rotas to allow them to plan their personal lives and

use their down time properly. This can decrease frustration and can help reduce staff turnover, not least because many workers have re-evaluated their priorities with greater consideration on how work impacts their mental health and wellbeing. A respectful but fun environment is attractive, particularly to younger staff. By creating a healthy working culture, employers will undoubtedly benefit from increased staff retention as well as greater levels of staff productivity.

Transparency in relation to career progression can be an incentive but think beyond that –why not offer performance bonuses linked to the business turnover or profit, or employee share schemes and share rewards for staff loyalty. These can be structured so the staff do not have voting rights but can be rewarded if the business hits certain targets. These rewards can be staggered depending on whether they shares are for senior or junior staff and are always forfeited (at no cost to the operator) if the employee leaves the business.

For employment or shares/staff incentives advice please contact Jo, Corporate and Licensing on 0141 370 8116 and jmillar@gilsongray.co.uk or Graham Millar, Employment on 0141 530 2023 and gmillar@gilsongray.co.uk.

The right advice has never been more important.

We’re honoured to have been chosen as the exclusive partner of OnTrade Magazine Scotland. As one of Scotland’s full-service law firms we’re able to offer specialist legal, property and financial services.

We’re here to help in a time when support and clarity are needed most – offering valuable advice and insight on everything from licensing, business financing, employment and real estate.

Different people. Different approach. Different results.

To find out more please call Jo Millar on 0141 370 8116 or email jmillar@gilsongray.co.uk

gilsongray.co.uk

Since our humble beginnings nearly 70 years ago when the Company was founded by Bobby Lynas, Lynas Foodservice has been dedicated to one word, Service.

The aim is simple, to serve our customer with the best product and the best service we can provide.

We deliver to over 5,000 independant and chain customers every week throughout Ireland and Scotland. Our customers come from right across the catering spectrum so with our extensive range we will have the right product to suit your needs and your business.

Contact us today to find out more and arrange a visit with one of our experienced team.

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