Innsight Autumn 15 Edition

THE CHRISTMAS BOOKLET 2015 / SLIPS, TRIPS & FALLS WITH CHRIS HELTON QUIZ NIGHTS & KARAOKES / REFURBISHMENT TIPS / HOW EFFICIENT IS YOUR CELLAR?

EST. 2011 IONA PUB PARTNERSHIP’S BI-MONTHLY TRADE MAGAZINE AUTUMN 2015

MADE FROM THE SAME 56 HAND SELECTED HERBS, BLOSSOMS, ROOTS AND FRUITS, NEWLY ARRANGED. CRAFTED

& PERFECTED IN GERMANY BY MAST-JÄGERMEISTER SE.

Available from all major wholesalers. For info and POS requests email Jim [email protected] of Jägermeister contains 0.87 UK units of alcohol. Jägermeister, Jäger andJägerbomb are registered trademarks of Mast-Jaegermeister UK Ltd. www.jagermeister.co.uk

AROMASpicy Cinnamon & Smooth Vanilla

TASTEA Smooth Experience With Less Alcohol, A Subtle Bitter Note And The Well-Known Jägermeister Taste.

FINISHThe Well-Balanced Jägermeister Finish With Hand Selected Natural Ingredients Based On The Original Elixir To Keep The Jägermeister Character.

INTRODUCING

BLACK SPICE50ml Jägermeister SpiceIce, Cola Winter fruits

SPICY HOT CHOC 25ml Jägermeister Spice12.5ml Baileys, Hot chocolateWhipped cream

iona spice full page ad portrait a4.indd 1 31/08/2015 16:57

WELCOME TO AUTUMN

... and by the way the last few months have been it will be gone before we know it.

There has been a great push on Christmas orders, menus, general graphics and festive focused marketing across the past few months with our Christmas Booklet (12 page pull-out available on page 15) also getting fantastic praise in helping be prepared for all aspects of the festive season.

Although there are still some who have yet to finalise their menus, think about entertainment or still think it’s too early to even think about Christmas (I’m praying for you all), the ones who currently have their menus and marketing in hand, the hard work doesn’t stop there.

There will always be extra bookings out there, opportunities to sell in drinks packages to existing bookings, different ways in which you can effectively promote any festive offers both internally and externally and even different avenues you can approach the season with if you think it may pass you by like years of old due to your ‘type’ of pub.

Get thinking, be motivated and as always if you need any help we’re always here for you.

CHRISTMASIS COMING...

SLIPS, TRIPS & FALLSHEALTH & SAFETY WITH G1 GROUP’S CHRIS HELTON

04

PUB STORIESTHE LOCKHOUSE, BRAUHAUS & THE COACH HOUSE of CARDROSS

06

FOOD WITH ANDYTAKING YOU THROUGH CURRENT & UPCOMING STYLES AND TRENDS

08

SLEIGH BELLS RING...OUR 12-PAGE PULL-OUT, ALL-YOU-NEED-TO-KNOW GUIDE TO CHRISTMAS ‘15

14

WHAT’S ON?A LOOK AHEAD TO IMPORTANT DATES from OCTOBER - DECEMBER

11

REFURBISHMENTSWE SHOW YOU HOW THIS NEEDN’T COST YOU AN ARM AND A LEG

30

BUSINESS BOOSTERSTHE EVER CHANGING FACE OF THE CLASSIC QUIZ & KARAOKE NIGHTS

34

IONA INITIATIVEIS YOUR CELLAR COSTING YOU SERIOUS £££?

36

MEET THE TEAMHELLO TO IAIN CLUNIE, BDM FOR THE EAST & NORTH

38

SIX OF THE BESTOUR TOP PICKS OFPUBS CURRENTLY FOR LEASE

40

LOOK OUT FOR OUR WINTER ISSUE...• PUB GAMES • JUKEBOXES• SPORT SNACKS • WINTER WINES• BURNS NIGHT • A LOOK AHEAD TO 2016& CHRISTMAS BRAND & PRODUCT PROMOTIONS

WWW.IONAPUB.COM / F IND US ON FACEBOOK! AUTUMN 2015 I N N S I G H T | 3

- Editor.MADE FROM THE SAME 56 HAND SELECTED HERBS, BLOSSOMS, ROOTS AND FRUITS, NEWLY ARRANGED. CRAFTED

& PERFECTED IN GERMANY BY MAST-JÄGERMEISTER SE.

Available from all major wholesalers. For info and POS requests email Jim [email protected] of Jägermeister contains 0.87 UK units of alcohol. Jägermeister, Jäger andJägerbomb are registered trademarks of Mast-Jaegermeister UK Ltd. www.jagermeister.co.uk

AROMASpicy Cinnamon & Smooth Vanilla

TASTEA Smooth Experience With Less Alcohol, A Subtle Bitter Note And The Well-Known Jägermeister Taste.

FINISHThe Well-Balanced Jägermeister Finish With Hand Selected Natural Ingredients Based On The Original Elixir To Keep The Jägermeister Character.

INTRODUCING

BLACK SPICE50ml Jägermeister SpiceIce, Cola Winter fruits

SPICY HOT CHOC 25ml Jägermeister Spice12.5ml Baileys, Hot chocolateWhipped cream

iona spice full page ad portrait a4.indd 1 31/08/2015 16:57

SLIPS, TRIPS & FALLS with

A subject which should be at the forefront of all hospitality operators in terms of safety as it is the most common cause of accident by far

CHRIS HELTON

SLIPS, TRIPS AND FALLS – THE MOST COMMON CAUSE OF ACCIDENTS IN THE HOSPITALITY INDUSTRY

Slips and trips are the most common hazards in the workplace and make up over a third of all major injuries. The Health and Safety Executive (HSE) have produced the following statistics:

Slips and trips are responsible for, on average:

• Over a third of all reported major injuries

• Two fatalities per year

• 50% of all reported accidents to members of the public that happen in workplaces

• Cost to employers £512 million per year (lost production and other costs)

• Cost to health service £133 million per year

• Incalculable human cost

• A significant number of major injuries within the hospitality sector

• More major injuries in manufacturing and in the service sectors than any other cause.

To tackle successfully in your workplace you need to put in place an effective management system, carry out regular reviews of your risk assessments and make sure you are aware of the relevant laws and regulations.

All staff should be trained in the following to reduce the risk of slips and trips in the workplace:

4 | AUTUMN 2015 I N N S I G H T WWW.IONAPUB.COM / F IND US ON FACEBOOK!

The Health and Safety Executive have developed an e-learning tool for slips and trips, which is suitable for employees and managers.

I would strongly advise that you take some time to consider the steps outlined above. Prevention is the most effective way to protect your employees and customers therefore I urge you to take stock of what you currently do in your business and if necessary add additional measures to protect everyone in your premises.• Make sure the floor is clean and dry

• Reporting any leaks

• Clear up spillages immediately in back of house and front of house

• Display of slippery floor signs

• Importance of cleaning of floors to prevent a build up of grease

• Dispose of waste materials

• Remove any obstructions particularly around stairways

• Avoid causing trailing cables

• Store goods safely

• Make sure flooring materials are level and secure

• Ensure you have adequate lighting

• Wear sensible footwear

• Reporting accidents or near misses I hope you find the information of use and wish you all a safe Autumn and Winter. Thanks for reading - Chris Helton

If you need any Challenge 25 posters for your venue or any

other number of licensing documents please contact

your BDM who will organise a delivery for you.

ARE YOU CLEARLY

DISPLAYING IN YOUR VENUE?

In October 2011, the Licensing (Scotland) Act 2005 was amended

by the introduction of a new mandatory condition for all premises

licences and occasional licences. This provides that there must be an age verification policy in relation to the sale of alcohol on the premises.

The law has set a minimum age of 25 years for the policy where it appears to the person selling the alcohol that the customer may be

under the age of 25 years.

As a result of this change in the law, customers in any premises

in Scotland licensed for the sale of alcohol, including pubs, clubs,

restaurants, supermarkets and convenience stores may be asked

to produce identification where they appear under the age of twenty five to prove that they are over the age

of eighteen and can lawfully purchase alcohol.

RASGRetail of Alcohol

StandardsGroup


WHAT IS THIS COURSE?The overall goal of the training is to raise the standard of customer and drink service in your venue The aim of the training is to raise staff skill levels in a number of key areas and ensure that the customer visit is a positive experience on every occasion. Our aim is to raise staff awareness of how they can positively influence the customers experience in their venues. The customer experience is one of the most important elements in the success of a business ensuring repeat custom, a satisfied customer and a chance to stand out from competitors.

The training will be unaccredited and it will be extremely practical and will focus on hands on skills which can be implemented into job roles immediately. It will also help each unit to work as a team and understand the business as a whole as well as emphasising the importance of the customer experience.

The main areas covered in the training will be - Preparing the Bar for Service, The Professional Barperson, Merchandising, Selling, The “Perfect Serve”, Legal Matters, Delivering Excellent Customer Service, Security, Opening and Closing

Dependant on the offering in place, certain enhancements can be added onto to course to further upskill your team including:

COFFEE SERVICE • COCKTAIL SERVICEFOOD SERVICE • WINE SERVICE

CUSTOMER, DRINKS & SERVICE SKILLS FOR YOUR

TEAM AT YOUR VENUE

UPCOMING DATESFlexible dates to suit your business needs

TIMES9am - 1pm

DURATION 1 Day / Enchancements 45 mins

COST£250.00 per person + VATfor 1-10 people

Enhancements £100.00 +VAT for 1-10 people

TO BOOK PLEASE GO ONLINE AT

TENNENTSTRAININGACADEMY.CO.UK OR

CALL 0845 166 6060

For those who know their history in Maryhill, the Elephant & Bugle enjoyed over 40 years of popular trading. In recent years, however, its tired décor and declining trading, left it as a pub without a future. In January this year, fully convinced that the area was shouting out for a new venue to be proud of, the Iona team drew up our plans to invest in a full refurbishment of the pub. Inspired by the local Forth & Clyde canal, we changed its name to The Lockhouse along the way.

The Campsie, The Hermitage, Redmond’s &

Each month we take a look at pubs in the estate that have either been recently invested in or have their own good news story.

PUB STORIES


The venue now offers a delicious food offer with pub classics; steak pie and fish & chips to exciting newcomers; duck & champagne pate and the cajun bad boy burger! The venue can now cater for over 100 diners and has a dedicated function room for parties up to 80 in size.With swanky new booths, to chic mirrors and a cool new stainless steel bar and gantry, we’re sure that we now have a venue of real quality for the North of the city to enjoy!

The Brauhaus at Tollcross in Edinburgh has a new tenant at the helm in the shape of Chris Mitchell, who has recently taken over the German themed beer house. The site came up at the right time for Chris as he sought a new challenge and has given him a further tie to the city he moved to from Yorkshire as a student in 2004.

Since graduating from Edinburgh University, Chris worked in various roles in both the on and off-trade, initially working as bar manager for Edinburgh University Student Association and responsibility for running the Pleasance venue. He then moved into the off-trade to work for an independent specialist off sales where he built up a vast product knowledge and saw the vision to run his own specialist off sales. Driven by this, Chris worked towards his goal but by obtaining the Wines & Spirits Education

Trust Advanced Qualification and eventually found the right site to open his own business.

Cork & Cask in Marchmont opened in March 2013 offering a vast range of niche products, specialising in wine, craft beers and unusual spirits. The business has gone from strength to strength and Chris has continued to build on his vast product knowledge, unearthing more niche products to satisfy his customers.

With the business going well, Chris was looking for a new challenge and the opportunity at the Brauhaus was one he could not pass up. Chris says “The Brauhaus was the perfect fit as I saw there was a great opportunity to take the Brauhaus forward using my own knowledge & experience to enhance the offer, build on the established custom

The refurbished beer garden with its unusual all weather grass is the latest of

the improvements added by Lisa and Andy the new tenants at the Coach House Inn in Cardross and they have certainly created

a lovely place for their customers to enjoy the summer when it finally arrives!

The Coach House is located on the main Dumbarton to Helensburgh road and apart

from two outside areas, the hotel has a public bar, large restaurant with lounge area and four en-suite bedrooms. Lisa

previously worked for several nearby Loch Lomond hotels and Andy runs a local

business in Dumbarton. They took over from longstanding Iona tenants in March

this year are they have been concentrating on updating and improving the décor, facilities, menu quality and value for

money for all their customers.

The upgrading of the main beer garden was a big undertaking for the couple

and the finished result has been greatly enhanced by the attractive and eye

catching umbrellas and other promotional materials provided by Rekorderlig. The next development will be to improve the family friendly external area next to the

restaurant and they are currently looking for an appropriate sponsor to work with

on that project.

THE REFURBISHED BEER GARDEN WITH ITS UNUSUAL

ALL WEATHER GRASS IS THE LATEST OF THE

IMPROVEMENTS ADDED BY LISA AND ANDY - THE NEW TENANTS AT THE COACH HOUSE INN, CARDROSS.


base and also use the close proximity of Cork & Cask to attract some of my other customers along to the bar.”

Since taking over, Chris has been gathering feedback from his customers and working on his product range to give the customers what they are looking for and is working on plans to make some changes to the business that will open up new opportunities and attract new customers to the Brauhaus.

HAPPY COOKING!

Andy Morgan is Iona’s very own Food Development Manager. Here he updates us on any issues or stories from the past few months.

FOOD ANDY

We have all witnessed the humble burgers renaissance over the last few years and seen its many guises ,large patties to micro sliders , beef or bison, brioche or sesame, topped with Manchego or Swiss, perhaps Serrano or just humble bacon?. There will always be a space on any menu for a quality burger, but to say the burger business is big is like comparing the volume of burger joints in our city centers to my size 52” waist trousers, the diagnosis from my doctor would be simple – your obese, the same medicine is required for our High Streets reduce the over saturation!

It will just simply take a vacation and come back as a regular guest on all our menus, but its days are numbered as being the main attraction.

Now as I was chewing over the above burger predictions in my head, I found myself crouched over my kitchen sink

pouring the gallons of all that coconut water I bought down the drain and as part of my greedy but unpretentious soul dies. I said to myself “What’s Trending Now”?

I have often found that the people who ask this aren’t really interested in food; they are interested in being ‘on trend’, nay in the very vanguard of fashion. They can be found standing in line – in snow if the weather demands it – outside the latest ‘no reservations’ restaurant; they will weep if they mislay their smartphone (well you can’t tweet your breakfast – lunch & dinner) and Ottolenghi only has to whisper ‘Talamancan pepper’ and they’re slogging round Waitrose desperately trying to score some.

But there are, every year, developments and fluctuations in what we eat and how we dine that are fascinating. When the recession hit, we witnessed the humble pub take over from more formal restaurant’s where customers are more relaxed and can enjoy great food in less pretentious and more family welcoming surroundings at a more affordable price, this growth in pub dining I predict will continue to grow and grow as tenants become even more acclimatized to their changing business.

There are even improvements to come and ones we shall embrace while discarding the unsavory. So here are the food trends for 2015 -16 that may be worth your attention. All these recommendations should be taken with a pinch of salt (oh! that should be Persian blue salt, of course at £5.00 a jar

IS THE BURGER DEAD?PERHAPS NOT!

Now I don’t need a crystal ball, but I predict the burger won’t vanish- everyone loves them


Of all the tastes you can experience bitter is perhaps the one we’re least open to. Our lips curl at the very thought of it. But it’s grown up, challenging and allows the cook to play with contrasts (bitter is good with both sweet and earthy elements in a dish). Canadian Jennifer McLagan’s fabulous new book on the subject (Bitter) comes out in April and chefs think this is the year our taste buds will grow up, so expect dandelions and gorgeous crimson chicories on your plate along with grapefruit and tobacco panna cotta.

BITTERS

Bitter drinks and “bitters” to add to drinks (such as Angostura) are on the rise too, according to drink writer Suzy Atkins (if you follow foodies on twitter you’ll know that come 6pm they can barely function without an Aperol spritz). Companies, such as Fee Brothers, produce a staggering range (their orange bitters are stocked by Inverarity Morton’s & TCB).

Check out www.bitters.com for more

It’s not a quote from a “Carry On” movie , but vegetables are continuing to excite us – and this is making us all better cooks as we have to think about what to do with them – and cauliflower is the big boy making all the noise. Roasted florets are wonderful edition to any menu and a whole roasted head of cauliflower is a revelation, sweet and nutty with tones of nutmeg. Even cauliflower ‘steaks’ have been appearing (the whole cauliflower is cut into thick slices, then browned until caramelized like a meaty steak). Not long ago cauliflower sales were plummeting (and broccoli was busy strutting its stuff). I say welcome back and take a bow.

VEGETABLES

I actually like quinoa – though not the gloopy porridge some made of it – but I am the first to admit it wasn’t easy to love. Whole grains (and pseudo-grains) are here to stay, though, (and that’s a good thing) and freekeh is far and away the sexiest in the line-up. It’s toasted young green wheat, popular in the Middle East, with a chewy texture and a glorious smoky flavour. Up till now it’s been hard to track down (I’ve usually resorted to specialists when sourcing it) but it’s gradually filtering into supermarkets. Freekeh is healthy, cooks quickly and is easier to prepare than rice (it doesn’t go sticky). Triple win!

GRAINS

It’s not a quote from a “Carry On” movie , but vegetables are

continuing to excite us – and this is making us all better cooks as we have to think about what to do with

them – and cauliflower is the big boy making all the noise. Roasted

florets are wonderful edition to any menu and a whole roasted

head of cauliflower is a revelation, sweet and nutty with tones of

nutmeg. Even cauliflower ‘steaks’ have been appearing (the whole

cauliflower is cut into thick slices, then browned until caramelized

like a meaty steak). Not long ago cauliflower sales were plummeting (and broccoli was busy strutting its stuff). I say welcome back and

take a bow.

SATURATED FATS

In days of yore we talked about nipping out ‘for an Indian’ or ordering in ‘a Chinese’. But nobody ever talked about ‘having a European’ (what sense would that make?) Well, it didn’t make any more sense when we ate ethnic food. Now the trend – again a good one as we’ll learn about the food we’re eating and

REGIONAL ETHNIC

the countries from which it comes – is for regional ethnic restaurants: Guajarati instead of Indian, Shandong instead of Chinese. You’ll need to swot up if you’re dining with knowledgeable gourmets, of course: you don’t want to order thepla when you really should be asking for kulcha. (Yes, go google).


VODKA REMIXED

Pure grain vodka mixed with real fruit juice

#keglepitch keglevich.co.uk

IONA INITIATIVE

www.ionapub.com InnSight / Autumn 2014 / 15

October

WHAT’S ON?A quick look ahead at this months events you should be thinking of promoting in your pun


20th UCL & UEL FootballThings to promote:• Watch live football here

• Start thinking about next year’s World Cup. It’s in Brazil so make sure if you’re planning any late night showings due to time zones to get any applications sorted out asap!

• Promote Super Sundays, Champions & Europa League group stages

• Talk to your customers about the football when they’re in midweek to get them back in at the weekend and vice versa.

• Directors box competition

WATCH LIVE HEREWEDNESDAY 15TH MAY 2013

AMSTERDAM ARENA, AMSTERDAMKICK OFF 7:45PM

WATCH LIVE HERE

SATURDAY 25TH MAY 2013WEMBLEY STADIUM, LONDON

KICK OFF 7:45PM

Kick off times and/or dates may be subject to change. Matches shown at managers discretion and additional matches may be shown.

october

THU 3rd 17.00 ANZHI MAKHACHKALA v TOTTENHAM UEL 18.00 SEVILLA v SC FREIBURG UEL 18.00 TRABZONSPOR v LAZIO UEL 20.05 SWANSEA CITY v ST. GALLEN UEL 20.05 WIGAN ATHLETIC v MARIBOR UEL 20.05 DNIPRO v FIORENTINA UEL

MON 7th 19.45 PARTICK THISTLE v HIBERNIAN SP

SUN 6th 12.45 AYR v RANGERS SL1 13.30 NORWICH CITY v CHELSEA EPL 16.00 WEST BROM v ARSENAL EPL

TUE 1st 17.00 ZENIT ST. PETERSBURG v AUSTRIA WIEN UCL 19.45 CELTIC v BARCELONA UCL 19.45 ARSENAL v NAPOLI UCL 19.45 STEAUA BUCHAREST v CHELSEA UCL

WED 2nd 17.00 CSKA MOSCOW v VIKTORIA PLZEN UCL 19.45 ANDERLECHT v OLYMPIAKOS UCL 19.45 MANCHESTER CITY v BAYERN MUNICH UCL 19.45 SHAKHTAR DONETSK v MANCHESTER UNITED UCL

SAT 5th 12.45 MANCHESTER CITY v EVERTON EPL 17.30 SUNDERLAND v MANCHESTER UNITED EPL

FRI 11th TBC AZERBAIJAN v NORTHERN IRELAND WCQ TBC WALES v MACEDONIA WCQ 20.00 ENGLAND v MONTENEGRO WCQ

SAT 12th 17.30 RANGERS v DUNFERMLINE SL1

TUE 15th 19.00 SCOTLAND v CROATIA WCQ 19.45 ENGLAND v POLAND WCQ 19.45 BELGIUM v WALES WCQ 19.45 ISRAEL v NORTHERN IRELAND WCQ 20.00 REPUBLIC OF IRELAND v KAZAKHSTAN WCQ

SAT 19th 12.30 HIBERNIAN v CELTIC SP 12.45 NEWCASTLE UNITED v LIVERPOOL EPL 17.30 WEST HAM UNITED v MANCHESTER CITY EPL

SUN 20th 12.45 INVERNESS CALEDONIAN THISTLE v PARTICK THISTLE SP 16.00 ASTON VILLA v TOTTENHAM EPL

MON 21st 20.00 CRYSTAL PALACE v FULHAM EPL

FRI 25th 19.45 ROSS COUNTY v INVERNESS CALEDONIAN THISTLE SP

SAT 26th 12.45 CRYSTAL PALACE v ARSENAL EPL 17.30 SUNDERLAND v LIVERPOOL EPL

SUN 27th 12.45 PARTICK THISTLE v CELTIC SP 13.30 SUNDERLAND v NEWCASTLE EPL 16.00 CHELSEA v MANCHESTER CITY EPL 16.05 ST. JOHNSTONE v MOTHERWELL SP

Jakub Błaszczykowski - Borussia Dortmund & Poland

Keisuke Honda - CSKA Moscow & Japan

Eden Hazard is a Belgian footballer who plays for Chelsea and the Belgium national team as an attacking midfielder and winger. Hazard is known for his creativity, speed, and technical ability and is described as a player who can change the game with a turn of pace or a dribble.

He has earned critical acclaim for his playing style, which has led to the media, coaches, and players drawing comparisons to FIFA Ballon d’Or winners Lionel Messi and Cristiano Ronaldo.

2007–2012 Lille 192 (50)2012- Chelsea 66 (14)

2008– Belgium 38 (5)

EDEN HAZARD

Eden Hazard - Chelsea & Belgium

KINDLY SPONSORED BY:

• Free pint if underdog wins (ask for details)

31st Hallowe’enThings to promote:• Fancy dress party• Pimp my pumpkin• Pumpkin pie eating contest• Chaperone local trick or treaters• Horror film screenings• Horrible home baking coffee morning• Halloween BBQ• Halloween horror tapas menu: worms, cockroaches, beetles, insects all fried and served in a cauldron.

HALLOWE’EN KITS AVAILABLE FROM FUNKINPLEASE CONTACT JONATHAN

PHILLIPS ON 07719 705 711 FOR MORE DETAILS

VODKA REMIXED

Pure grain vodka mixed with real fruit juice

#keglepitch keglevich.co.uk

November



HAVE YOU SUBSCRIBED UP TO OUR LITTLE GUIDE

TO BIG EVENTS EMAIL LIST YET? IF NOT YOU’VE

RECENTLY MISSED:

HALLOWE’ENCHRISTMAS PART I

FRESHERS GRADUATIONS &

FATHER’S DAYASK YOUR BDM FOR MORE DETAILS!

3rd-5th UCL & UEL24th-26th Things to promote:• Champions League & Europa League empty

belly & watch hereposters

• Matchday meal deals, drinks promotions (Tues til Thurs - 72 hours)

• Talk up fixtures with your weekend crowd to get them back in for quieter games

• Director’s box and best seats in the house competitions

• Penalty shoot-out in your beer garden or car park

• Football shirt or matchday ticket raffles

• European bottled beers• Match of the Week

meal deals• Beer v Beer from nations

THU 27TH 18.00 UEFA EUROPA LEAGUE GROUP STAGE - MATCHDAY 5 UEFA EUROPA LEAGUE/ITV4 & BT1

20.05 UEFA EUROPA LEAGUE GROUP STAGE - MATCHDAY 5 UEFA EUROPA LEAGUE/ITV4 & BT1

TUE 25TH 17.00 CSKA MOSCOW v ROMA UEFA CHAMPIONS LEAGUE/SS5

19.45 MANCHESTER CITY v BAYERN MUNICH UEFA CHAMPIONS LEAGUE/ITV

19.45 SCHALKE 04 v CHELSEA UEFA CHAMPIONS LEAGUE/SS5

WED 26TH 17.00 ZENIT ST PETERSBURG v BENFICA UEFA CHAMPIONS LEAGUE/SS5

19.45 ARSENAL v BORUSSIA DORTMUND UEFA CHAMPIONS LEAGUE/SS1

19.45 LUDOGRETS v LIVERPOOL UEFA CHAMPIONS LEAGUE/SS5

Kick off times and/or dates may be subject to change. Matches shown at managers discretion and additional matches may be shown.

NOVEMBER

SAT 1sT 12.00 FC NUREMBERG v ST PAULI BUNDESLIGA 2 /BT2

12.45 NEWCASTLE UNITED v LIVERPOOL PREMIER LEAGUE/BT1

17.30 BAYERN MUNICH v BORUSSIA DORTMUND BUNDESLIGA/BT1

19.00 BARCELONA v CELTA VIGO LA LIGA/SS4

KINDLY SPONSORED BY:

SUN 2ND 13.30 MANCHESTER CITY v MANCHESTER UNITED PREMIER LEAGUE/SS1

16.00 ASTON VILLA v TOTTENHAM HOTSPUR PREMIER LEAGUE/SS1

19.45 AC MILAN v PALERMO SERIE A/BT1

MON 3RD 19.45 ROSS COUNTY v ABERDEEN SCOTTISH PREMIERSHIP/BT1

20.00 CRYSTAL PALACE v SUNDERLAND PREMIER LEAGUE/SS1

FRI 7TH 19.45 MOTHERWELL v DUNDEE UNITED SCOTTISH PREMIERSHIP/BT1

20.00 BOLTON v WIGAN ATHLETIC CHAMPIONSHIP/SS1

THU 6TH 18.00 ASTERAS TRIPOLIS v TOTTENHAM HOTSPUR UEFA EUROPA LEAGUE/ITV4

18.00 UEFA EUROPA LEAGUE GROUP STAGE - MATCHDAY 4 UEFA EUROPA LEAGUE/BT1

20.05 EVERTON v LILLE UEFA EUROPA LEAGUE/ITV4

20.05 UEFA EUROPA LEAGUE GROUP STAGE - MATCHDAY 4 UEFA EUROPA LEAGUE/BT1

TUE 4TH 17.00 ZENIT ST PETERSBURG v BAYER LEVERKUSEN UEFA CHAMPIONS LEAGUE/SS5

19.45 REAL MADRID v LIVERPOOL UEFA CHAMPIONS LEAGUE/ITV

19.45 ARSENAL v ANDERLECHT UEFA CHAMPIONS LEAGUE/SS5

19.45 BORUSSIA DORTMUND v GALATASARAY UEFA CHAMPIONS LEAGUE/SS1

SAT 8TH 12.45 LIVERPOOL v CHELSEA PREMIER LEAGUE/BT1

17.30 QUEENS PARK RANGERS v MANCHESTER CITY PREMIER LEAGUE/SS1

19.00 WERDER BREMEN v VFB STUTTGART BUNDESLIGA/BT2

19.45 REAL MADRID v RAYO VALLECANO LA LIGA/SS5

TUE 18TH 20.00 SCOTLAND v ENGLAND INTERNATIONAL ‘FRIENDLY’/SS1

WED 5TH 19.45 MARIBOR v CHELSEA UEFA CHAMPIONS LEAGUE/SS1

19.45 MANCHESTER CITY v CSKA MOSCOW UEFA CHAMPIONS LEAGUE/SS5

SUN 9TH 12.45 ABERDEEN v CELTIC SCOTTISH PREMIERSHIP/SS4

13.30 WEST BROM v NEWCASTLE UNITED PREMIER LEAGUE/SS1

14.30 WOLFSBURG v HAMBURG BUNDESLIGA/BT2

16.00 SWANSEA CITY v ARSENAL PREMIER LEAGUE/SS1

16.30 BORUSSIA DORTMUND v BORUSSIA MONCHENGLADBACH BUNDESLIGA/BT2

18.00 VALENCIA v ATLETICO BILBAO LA LIGA/SS5

20.00 PARIS ST GERMAIN v MARSEILLE LIGUE 1/BT1

SUN 16TH 17.00 BELGIUM v WALES EURO 2016 QUALIFIER/SS5

19.45 CZECH REPUBLIC v ICELAND EURO 2016 QUALIFIER/SS5

FRI 14TH 17.00 GEORGIA v POLAND EURO 2016 QUALIFIER/SS5

19.45 SSCOTLAND v REPUBLIC OF IRELAND EURO 2016 QUALIFIER/SS5

SAT 15TH 17.00 ENGLAND v SLOVENIA EURO 2016 QUALIFIER/ITV

17.30 FALKIRK v HEARTS SCOTTISH CHAMPIONSHIP/BBC ALBA

19.45 SPAIN v BELARUS EURO 2016 QUALIFIER/SS5

SAT 22ND 12.45 HEARTS v RANGERS SCOTTISH CHAMPIONSHIP/BT1

17.00 EIBAR v REAL MADRID LA LIGA/SS5

17.30 ARSENAL v MANCHESTER UNITED PREMIER LEAGUE/SS1

19.00 BARCELONA v SEVILLA LA LIGA/SS5

19.45 LAZIO v JUVENTUS SERIE A/BT1

SUN 23RD 12.45 PARTICK THISTLE v ABERDEEN SCOTTISH PREMIERSHIP/SS3

13.30 CRYSTAL PALACE v LIVERPOOL PREMIER LEAGUE/SS1

16.00 HULL CITY v TOTTENHAM HOTSPUR PREMIER LEAGUE/SS1

19.45 AC MILAN v INTER MILAN SERIE A/BT1

MON 24TH 20.00 ASTON VILLA v SOUTHAMPTON PREMIER LEAGUE/SS1

SAT 29TH 12.45 WEST BROM v ARSENAL PREMIER LEAGUE/BT1

17.30 SUNDERLAND v CHELSEA PREMIER LEAGUE/SS1

SUN 30TH 13.30 SOUTHAMPTON v MANCHESTER CITY PREMIER LEAGUE/SS1

16.00 TOTTENHAM HOTSPUR v EVERTON PREMIER LEAGUE/SS1

19.45 ROMA v INTER MILAN SERIE A/BT1

RAHEEM STERLING - LIVERPOOL

STEVEN NAISMITH - SCOTLAND

HENRIKH MKHITARYAN - BORUSSIA DORTMUND

HERNANES - INTER MILAN

30th St Andrew’s DayThings to promote:• Shortbread eating contest• Whisky tasting• Scottish tapas• 20% tartan discount (food)

55 cochrane street, glasgow, g1 1hl / 0141 552 1740 /

win a distillery trip for two

buy a famous grouse between thurs 20th nov - sun 30th nov to be entered into our draw

www.ionapub.com InnSight / Autumn 2014 / 15

December



Things to promote:• Kids fancy dress• Disney princess tea party• Disney dvd screenings• Disney parade• Disney themed kids menu• Illustration classes (kids & adults)• Raffle for a Disney store vouchers

5th Walt Disney’s Birthday

14th Star Wars: Episode VIIThings to promote:• Win cinema tickets• Star Wars marathon• themed menu (yoda soda, wookie cookies, etc)

23rd-17th Irn Bru CarnivalThings to promote:• Win tickets here via buying irn bru products or via social media• Irn Bru cocktails

Thurs 24th Christmas EveFri 25th Christmas DaySat 26th Boxing DayThu 31st Hogmanay

Think about 2016• Burns Night• Superbowl 50• Six Nations• St. Patrick’s Day• Mother’s Day• Easter• Grand National• Euro 2016• New Football Season• School Holidays• Christmas• Oktoberfest

What would you like to see more of, have we missed anything out and do we do enough to support you during these events?

CHRISTMAS 2015

I know it’s Christmas, you know it’s Christmasbut do ‘they’ know it’s Christmas?

TIPS & TRICKS

Panic not! Hopefully some of the tips and tricks can help you either get started or indeed improve your current Christmas marketing.

Once you have your Christmas offer, menu and pricing finalized, the best approach I find is to look at the ‘size of the prize’ at stake. What I mean is simply work out what you maximum could be from the third week in November to the end of December. Treat it like allocated slots.

So three slots per day (one lunch and two dinners) x number of covers x number of trading days x expected % of occupancy x average spend will give you your targeted revenue figure.


Tips to successfully ensure filling all slots then are as follows:

TARGET LOCAL BUSINESSES. Look at your pub within a five-mile radius. What local businesses are around you? What size are they and how can you make immediate contact? Get to know the PAs and secretaries and you’re halfway to that all important booking. Why not offer them a free meal or night out at your pub for every booking of eight and above.

HIRE A SALESPERSON. A few venues are hiring a Christmas Co-ordinator so they can focus on their offer and deliver it brilliantly. This needn’t cost the earth as you can pay low but bonus on high performance (a nice problem to have!)

SLICK LOOKING SALES PACKAGES. What have you got to give people who are enquiring about your Christmas offer and do they include all the relevant information and an order form for larger parties?

USE THE PRESS. Invite the local press down to a tasting and get them to promote you from mid-November onwards.

GET ON BOARD THE SOCIAL MEDIA SLEIGH. How active are you on Facebook or Twitter? A tweet or post a day keeps the budgets at bay! Bear in mind that people will not be as bored as you think if you post about your Christmas offer more

often. Just keep the post fresh and show a delicious or enticing image of your offer every time.

DON’T FORGET NEW YEAR. Target each Christmas booking to promote the next big event which should be your Hogmanay party and New Year’s Day dinner.

BOUNCEBACK FOR JANUARY. Hit the customers with a bounce back offer for January as this can be a lean period for pubs and restaurants , so help people form the habit of using you immediately post-Christmas.

If you have explored all of these then you should have a bumper Christmas period sales wise. If not, then I hope the list helps you have a very Merry Christmas and a fantastic 2016.

Remember to think ahead to events like Hogmanay and Burns Night to capture bookings across the busy festive period

GET READY FOR CHRISTMAS GUIDE

BLACK FRIDAY (US)FRIDAY 27TH NOVEMBER

ST. ANDREW’S DAYMONDAY 30TH NOVEMBER

BLACK FRIDAY (UK)FRIDAY 18TH DECEMBER

BOXING DAYSATURDAY 26TH DECEMBER

HOGMANAYTHURSDAY 31ST DECEMBER

CHRISTMAS DAYFRIDAY 25TH DECEMBER

CHRISTMAS CHECKLIST - GET PREPARED FOR THE FESTIVE BUILD UP!

SEPTEMBER/OCTOBER

Have a look through Little Guide to BIG Events to read up on ideas and marketing tips.

Make sure sites have clear POS sites internally, externally, in toilets, car parks.

Think about emails, messages on food reciepts/taxi receipts and on social media

Plan christmas tasting events with locals

Get staff to call last years bookings

Walk around venue to update site blackboards, A-boards etc with Christmas bookings message. Call Derek Maverick for a professional touch!

BOOK NOW POSTERS IN FRAMES IN EVERY SITE

Check you have snap frames for main area, externally, toilets and beer garden.If you need some please contact Craig in Marketing or your BDM.

If you are selling Christmas trees in beer garden/front contact suppliers.If you need some contacts please ask Craig in Marketing.Begin to plan Christmas Fayre if you have a function room. Contact local businesses.

Use a social media campaign to start promoting your early booking incentive eg...a) Book before XXth and the

organiser eats freeb) Free half bottle of wine per person if booked before XXth.

INTERNAL CHRISTMAS DISPLAYS IN PLACE

OCTOBER

Pull up stand and general Christmas display in the site near the door

Contact LBOBS suppliers for an early Christmas night out?

Thought about a student menu? They still need a night out and don’t all go home. In some areas this could easily provide an extra cover or two

Hand deliver invites and/or menus to local businesses

BOOKING FORMS ON EVERY TABLE AND BAR AREA

Get staff to contact all of last years bookings via phone and email

Recommend a friend/family incentive for staff. Christmas bonus for whoever gets the most people in?

PR staff dressed with santa hats giving out mice pies/christmas puddings with a copy of their menus

BOOK NOW FOR BURNS NIGHT SHOULD BE UP IN EVERY SITE

Pay deposit before 31st October and get £20 to use in November

Advertise ‘final spaces’ and ‘cancellations’ on Facebook

Christmas shopper offers - Christmas Afternoon Tea - turkey sandwiches, eggnog, mince pies and mulled wine.

Town’s Smallest Christmas Dinner? On a stick to taste the menu - Ask Andy Morgan for more details!

NOVEMBER & DECEMBER

Start promoting New Year in toilet poster frames

Visit local restaurants to arrange deals with managers to suggest their pub afterwards

Drinks packages for staff nights

Continue weekly ‘it’s not too late’ emails and posters

Advertise booking ‘cancellations’

Really push Hogmanay, Burns & St Patrick’s Day from Boxing Day onwards.

Remember, if you need any assistance at all with getting prepared for Christmas Craig

Grant from Graphics and Marketing is always available

for site visits as is Andy Morgan if you’re in need of

any menu help.

To book an appointment please contact either directly

or your BDM.

PAYMENT METHOD

PLEASE NOTE NO BOOKINGS SHOULD BE CONSIDERED AS CONFIRMED OR GUARANTEED UNTIL DEPOSIT IS RECEIPTED

SIGN HERE

I AGREE TO ABIDE BY THE TERMS AND CONDITIONS OF[PUB NAME].

VISA/MASTERCARD/SWITCH/AMERICAN EXPRESS [DELETE]

CASH CHEQUE CREDIT CARD

CREDIT CARD NUMBER

VALID FROM EXPIRES

NAME ON THE CARDISSUE

OFFICE USE ONLYDEPOSIT RECEIVED YES/NO BY DATETRANSFERRED TO DIARY YES/NO BY DATERECEIPT & CONFIRMATION RETURNED YES/NO BY DATE

55 COCHRANE STREET, GEORGE SQUARE, GLASGOW, G1 1HLT. 0141 552 1740 / E. [email protected]

TRADITIONAL CHRISTMAS DINNERroast turkey and stuffing with roast potatoes, pigs in blankets,

buttered vegetables and cranberry jelly

STEAMED CHRISTMAS PUDDINGwith brandy cream

BAILEYS & WHITE CHOCOLATE CHEESECAKE

DARK CHOCOLATE TARTwith a mulled wine berry compote

HOGMANAY MENUWEDNESDAY 31ST DECEMBER - £49.95 PER PERSON

8OZ SCOTTISH RUMP STEAKserved with dauphinoise potatoes, buttered asparagus and a peppercorn sauce

OVEN BAKED SALMON FILLETwith fennel mashed potatoes and a lemon and dill cream sauce

SPINACH, POLENTA & GOATS CHEESE (V)with roasted vegetables and a sesame dressing

ROASTED RED PEPPER & TOMATO SOUPwith a warm crusty loaf & butter

PAN FRIED CHICKEN LIVERSwith black pudding, caramelised onions and a madeira sauce

SMOKED MACKEREL PATEwith roast garlic mayonnaise on toasted walnut bread

MEDITERRANEAN VEGETABLE TERRINE (v)with a hot beetroot chutney

PAYMENT METHOD


SIGN HERE




CREDIT CARD NUMBER

VALID FROM EXPIRES

















PAYMENT METHOD


SIGN HERE




CREDIT CARD NUMBER

VALID FROM EXPIRES

















PAYMENT METHOD


SIGN HERE




CREDIT CARD NUMBER

VALID FROM EXPIRES

















CHRISTMAS BOOKING FORMS

This year we have four brand new designs to choose from suitable for any style of venue whether it be a city centre style bar or a cosy community bar.

They are a standard 100mm x 100m size which utilise space for three menus and a booking form with a upsell section to promote drinks packages and Burns Night.

For food venues Burns Night (Monday 25th January) will be your next big event and with a steady stream of custom, the festive period is prime time to sell this in

Within this booklet you should be able to find everything you would need to know to begin preparing for Christmas 2015! However, if you have any questions relating to anything not covered please contact your BDM.

CAPTURE BOOKINGS FROM

OCTOBER

MONDAY 25th JANUARYBURNS NIGHT

55 COCHRANE STREET, GEORGE SQUARE, GLASGOWT. 0141 552 1740 / E. [email protected]

/piperbarglasgow

BOOTLE OF BUDWEISER £2.50PINT OF TENNENT’S £2.60HOUSE SPIRITS from £2.50

WINE BY THE GLASS from £2.75BOTTLE OF HOUSE WINE from £10.00

COCKTAIL JUGS from £8.00

NEVER MISS A MINUTE OF YOUR FAVOURITE SPORTS LIVE ON OUR BIG SCREENS

CONTACT US ON 0141 552 1740 FOR MORE DETAILS

ARRIVAL DRINKS, 3 COURSE FESTIVE MENU & LIVE ENTERTAINMENT

FRIDAY & SATURDAY

PARTY NIGHTS

ONLY £24.95PP

ARRIVAL & BELL DRINKS, AMAZING 5 COURSE MENU

& LIVE BANDS

BOOK NOWFOR

HOGMANAY

ONLY £39.95PP

JOIN US FROM MONDAY 1ST DECEMBER FOR THREE COURSES FOR

HO-HO-HONLY £9.99PP

LENTIL & BACON SOUPwith warm mini loaf & butter

TRADITIONAL ROAST TURKEYserved with sage & onion stuffing, pigs in blankets,

cranberry sauce, roast potatoes, button sprouts, baby carrots and our very own rich turkey gravy

TRADITIONAL CHRISTMAS PUDDINGserved with our own brandy sauce

A fantastic example of a basic flyer you can use leading up to and over the festive period. Promote:

• FESTIVE DRINK DEALS & FESTIVE DRINKS PACKAGES

• FULL FESTIVE MENU& FESTIVE BAR SNACKS

• BOOK NOW FOR PARTY NIGHTS, HOGMANAY & BURNS NIGHT

• YOUR LIVE SPORTS SET-UP - CHANNELS, SCREENS, ETC

• ADVERTISES YOUR FUNCTION ROOM & MUCH MORE!

We will supply all artwork in relevant ready to use PNG files but if you need any specific artwork like a Facebook banner highlighting your early bird offer, Christmas themed profile picture or even just a graphic to accompany your like & share promotion - we have you covered! Just ask your BDM or Craig for details and options.

SOCIAL MEDIA

THE ULTIMATERUDOLPH PACK

5000 A6 FLYERS2000 BOUNCEBACK CARDS

2000 BOOKING FORMSLARGE FORMAT POSTERSOPENING HOURS POSTERSSOCIAL MEDIA GRAPHICS

ONLY £320

THE ROCKIN’ROBIN PACK

5000 A6 FLYERS2000 BOUNCEBACK CARDS

1 x BANNERLARGE FORMAT POSTERSOPENING HOURS POSTERSSOCIAL MEDIA GRAPHICS

ONLY £260

THE MELTEDSNOWMAN PACK

HOGMANAY KIT & TICKETS1 x BANNER

LARGE FORMAT POSTERSOPENING HOURS POSTERSSOCIAL MEDIA GRAPHICS

ONLY £50

ADDITIONAL USEFUL MATERIALS

VALID FROM FRI 2ND JAN - SAT 28TH FEB

FREEDESSERT*

25%OFF FINAL FOOD BILL

50%OFF FINAL FOOD BILL

£10TWO MAIN

MEALS & DRINKS*

FREESTARTER*

FREEHOT DRINK

QUANTITIES OF 500, 1k & 2k from £24

Bounceback are a great tool to use throughout November & December to entice customers back to use throughout January & February. This can be in the form of a standard ‘20% off’ or alternatively encourage repeat custom for a variety of visits. Additionally, if completed by the deadline can be filled out and entered into a prize draw.

BOUNCEBACK CARDS

A4 from £4.00 eachA3 from £6.20 eachA2 from £11.30 eachA1 from £18.00 eachA0 from £26.00 each

SNAP FRAMES

FREE - A4 menus, single sheet or fold, ideal for single use or to easily dispose of when worn.

A4 FESTIVE MENUS

Use any large window space to capture passing trade - as seen in many high street shops! Please ask for a quote!

WINDOW DISPLAYS

from £25.00 - With our in-house banner printer we can offer prices better than any high street.

BANNERS

With our in-house printer we can supply large format posters and vinyl from as little as £7.00 each

POSTERS/VINYLS

From 6-sided acrylic holders to double sided A5 holders and frames - ask for our different options and prices

TABLE TALKERS

200 £102.00500 £133.201000 £on request2000 £on request

BOOKING FORMS

200 £52.80500 £55.201000 £70.802000 £82.80

A6 FESTIVE FLYERS

We can supply large format posters from as little as £7.00 each. A4 and A3 posters are, as always, free of charge.

POSTERS

Welcome locals and new faces alike to say farewell to 2015 in style with anything from a live band or DJ and glass of fizz to full five-course dinner and ceilidh.Events like these fill up fast so ensuring you safely max out your capacity by making this occassion a ticketed event. This makes it easier to plan, offset costs associated with orgainising and allows you to brief staff of what to expect.

PRE-DESIGNED KITS ARE NOW AVAILABLE!

Our Food Development Manager has put together a range of different festive menu options below suitable for a range of venues and price points. To discuss further please contact Andy Morgan on 07969 577 382

FESTIVE MENU – 2/3 COURSES / MENU CONTENT

TRADITIONAL CHRISTMAS PUDDING(v) served with brandy sauce

FRESH FRUIT SALADserved with whipped cream

WARM CHOCOLATE BROWNIEserved with whipped cream

TOMATO & BASIL SOUP (v)with oven baked garlic & herb croutons

SMOOTH BRUSSELS PATEserved with wholemeal melba toast

and winter fruit chutney

ROAST TURKEY or ROAST BEEFserved with seasonal trimmings

HOMEMADE BUTTERNUT SQUASH, SWEET POTATO & STILTON TART (v)

with pan roasted vegetables

WARM FOUR LAYER INDULGENCE CHOCOLATE FUDGE CAKE

served with West Country clotted cream

BAKED NEW YORK CHEESECAKEserved with fruit compote and cream

CHEESEBOARD

OVEN BAKED CAMEMBERT (v)topped with apple, apricot & mint chutney

RILLETTE OF SMOKED SALMONserved with warm bread and butter

DUCK & ORANGE PATEserved with winter fruit chutney and

caramelised onion bread

TRADITIONAL ROAST TURKEYServed with pigs in blankets, sage & onion stuffing, dauphinoise potatotes, brussels sprouts with crisp bacon & wholegrain

mustard, parsnips & pan gravy

SALMON & HOLLANDAISE FISHCAKES (v) with roasted root vegetables

CHOCOLATE FONDANTServed with a red berry compote

& belgian whiote chocolate ice cream

ZESTY LEMON TARTwith a quenelle of cream & passion fruit

MANGO & PASSIONFRUIT ROULADEserved with fresh orange segments,

crème fraiche & drizzled honey

GAME TERRINEwith oven baked garlic & herb croutons

RILLETTE OF SMOKED SALMONserved with a caper & dill dressing and

toasted bagel melba toast

BUTTERNUT SQUASH, STILTON& SPINACH RISOTTO

granished with Italian cheese shavings, roquette & toasted pumpkin seeds

ROAST TURKEY BREASTserved with dauphinoise potato

& parsnip, roasted carrots & sprouts with maple syrup, Cumberland pigs in

blankets & Madeira pan gravy

CUMBERLAND SAUSAGES served on a mushroom bubble

and squeek cake, topped with curly kale & a red wine & rosemary sauce

BUTTERNUT, GRYUERE& QUINOA ROULADE

served with roasted baby potatoes & oven roasted vegetables

THE DELUX MENU

THE CLASSIC MENU

THE ULTIMATE MENU

This could also work as a great training exercise for preparing staff for Christmas and seeing how they react to upselling products, offers and bookings.

A great way to launch your Christmas bookings is to hold a Christmas tasting night either in September or October to capture your last few bookings or to boost slow sales.

The best way to do this is to pick a specific date and make sure the pub is kitted out with a proper festive theme flowing throughout. Get the tree up early, furnish with fairy lights and lather with tinsel. Use candles to set the mood, think about presentation of the food and make sure the staff know what they’re selling, prices involved and any terms and conditions of early booking incentives.

Even if you are only thinking of running a festive menu, and aren’t entertaining Christmas Day, you can still showcase any quirky festive burgers, hot winter drinks and ciders as well as any planned entertainment.

A TASTE OF CHRISTMAS

If you can afford it think of running staff incentives

across the day/night or for example creating your

special festive cocktail. Have a festive cocktail of the week

slot for four weeks during Christmas all created by a member of the team. This gives them ownership over part of your Christmas offer and gets them involved with

the business more.

If you’re full of extra Christmas cheer and are open on Christmas Day as well please see our Christmas Day menus below. All codes and components are listed across the next few pages.

CHRISTMAS DAY MENU – 2/3 COURSES / MENU CONTENT

TRADITIONAL CHRISTMAS PUDDINGwith brandy sauce and stem ginger

SPICED APPLE TARTserved with West Country clotted cream

VANILLA CHEESECAKE TOPPED WITH FORREST FRUITS

served with whipped cream

CHOCOLATES & COFFEE

GRILLED MATURE GOATS CHEESE (v)Served with winter salad leaves and

carmilised onion chutney

BRUSSELS PATE & CRANBERRY JELLYserved with melba toast and garnished

with baby leaves, fresh orange and cranberry dressing

PRAWN, SMOKED SALMON & AVOCADOin a black pepper and lemon mayonaise

and served in little gem leaves with cherry tomatoes

ROAST TURKEY ROULADEwith a turkey and prune stuffing served with roast potatoes, roasted root vegetables, pigs in blankets with a cranberry & red wine gravy

BAKED COD wrapped in SMOKED SALMON served with savoy cabbage with bacon

lardons & baby potatoes

CREAMY MUSHROOM, BRIE, ROCKET & REDCURRANT FILO PARCEL (v)served with roasted sweet potato &

butternut squash & garnished with lemon zest , parsley & toasted sunflower seeds

SPICED PUMPKIN PIEwith West Country clotted cream

GINGERBREAD CHEESECAKEwith stem ginger & vanilla ice cream

BAKED CHOCOLATE & PANETTONE BREAD & BUTTER PUDDING

Served with a jug of chocolate sauce & Belgian chocolate ice cream

CHEESEBOARD

CHOCOLATES & COFFEE

ROAST PORK, APPLE & SAGE PATEserved with apple, apricot & mint chutney

TOMATO & BASIL SOUPserved with pan fried chorizo,

butter beans & spinach

HIGHLAND SMOKED SALMON MOUSSEwith a soft mustard & dill centre,

served with warm baked tomato, breadsticks & micro greens

TRADITIONAL ROAST TURKEYServed with pigs in blankets, sage & onion stuffing, dauphinoise potatotes, brussels sprouts with crisp bacon & wholegrain

mustard, parsnips & pan gravy

BAKED COD wrapped in SMOKED SALMON served with savoy cabbage with bacon

lardons & baby potatoes

SLOW COOKED PORK BELLY served on bubble & squeak with

braised red cabbage and a wholegrain mustard & butter sauce

BUTTERNUT SQUASH, STILTON & SPINACH RISOTTO

garnished with cheese shavings, roquette & toasted pumpkin seeds

CHOCOLATE & RASPBERRY TEARwith chocolate and soft berry garnish

EGGNOG CHEESECAKEwith a white chocolate snowball

BAKED CHOCOLATE & PANETTONE BREAD & BUTTER PUDDING

Served with a jug of chocolate sauce & Belgian chocolate ice cream

BELGIAN WHITE CHOCOLATE ICE CREAM

with a mini jug of crème Anglaise

CHEESE & FRUIT

COFFEES & CHOCOLATES

TRIO OF PATESserved with caramelised onion chutney

& toasted brioche

SMOKED SALMON & BEETROOT GRAVADserved with beetroot carpaccio & lime cream

GRAIN SALADwith crumbled stilton and figs

-CHAMPAGNE SORBET

ROAST TURKEY CROWN or ROAST BEEF STRIPLOIN

served with all the traditional trimmings

GRILLED SCOTTISH SALMON SUPREME served with cranberry & lemon butter with

roasted root vevegetables

BEETROOT, BRIE & WALNUT WELLINGTON served with broasted chestnuts, beetroot,

carrot & baby potatoes

THE DELUX MENU

THE CLASSIC MENU

THE ULTIMATE MENU

THOUGHT ABOUT FESTIVE

DRINKS?

DESIGNATED DRIVERSThe designated driver is possibly the most awful way to spend your Christmas night out. Appletiser instead of Prosecco at dinner followed by being roped into a sober gangnam style dance-off you end up getting served at then rounded off with the pain of listening to colleagues or friends drone on about their Christmas plans which turn out to be vastly more exciting compared to your highlight of a 3am rise on Boxing Day for the Pets At Home sale for wee Duchess, who by the way, hates you.

It’s a tough night but someone’s got to do it. So how about rewarding them for their pain? Stick on free or buy one, get one free soft drinks all night for anyone wearing your designated designated drivers badge, who dines from your party night menu or just fancies a night off the funny juice.

Alternatively cross their palm with a drinks token to come back in the new year and claim the drink they thoroughly deserve.

PENSIONER PARTIESPlan in a pensioners Christmas party with a karaoke and small buffet. This would not only be really appreciated by your regular customers but also the local pensioners who might not get out as much anymore. Other halfs, minders, nurses, sons & daughters all welcome to come along as well.

DRESS TO IMPRESSAs mentioned earlier get your pub ready. Decorating early and properly is guaranteed to boost early bookings. Have a decorated table at your entrance with a decorated tree on top or nearby. Having part of the function room set up with decorations and set tables allows people to see what to expect.

Remember externally dressing your pub is just as important as putting things up inside. Ebay and Country Baskets are great for bulk deals and for inspiration download Pinterest to your mobile or visit their website.

QUICK FESTIVEMARKETING

WINTER WONDERLANDIf you have the space think outside the box and buy/hire sheds to utilise as a German Christmas Market type set-up. Think of outdoor bars for anything from bottled beers to mulled wine and ciders, festive snack menu - waffles, churros & cinnamon popcorn, Christmas crafts or even hire out individual sheds to local businesses for the day/week.

1) INVEST IN TRAVEL MUGS FROM POUND SHOPS OR EBAY

2) THINK OF A PROMOTION OR KEY MESSAGE AND CONTACT YOUR BDM

3) SEND US OR WE WILL COLLECT YOUR MUGS TO BRAND FOR A SMALL FEE - PLEASE ALLOW TIME FOR SET-UP AND PRINT

4) ADVERTISE THESE MUGS DURING WINTER MONTHS FOR A FLAT PRICE OF £20-£30 WHICH ENTITLES THE CUSTOMER TO UNLIMITED* REFILLS OF TEA/COFFE UNTIL JAN OR FEB

5) THE CUSTOMER BECOMES A REGULAR VISITOR THAT YOU CAN TARGET WITH YOUR UPCOMING PROMOTIONS WITH CLEAR MARKETING IN YOUR VENUE BUT THIS ALSO MEANS THEY’RE ACTING AS AN ADVERTISER FOR YOUR PUB ON THEIR WALK TO WORK AND IN THEIR PLACE OF WORK.

FREE REFILLS TIL FEB!This is something that even if you yourself saw in a coffee shop or pub you’d take them up on. Winter months are fast approaching and commuters, workies, students and everyone in between will be getting their morning coffees to give them that much needed boost in the morning.

If you are a site that already offers coffee a new avenue to target this market is to offer branded travel mugs advertising your business and key offer.

SNOWGLOBE MARKETINGCheap to do, very simple to make happen and extremelly effective and engaging for the customers. Buy in snowglobes that you would normally put photographs in and instead insert any key Christmas messages relevant to your venue. This could easily be your full festive menu on one side and on the other an advert advertising your Christmas parties, drinks offers, festive entertainment, etc

For all branded inserts please contact your BDM or Craig Grant.

REMEMBER AND SIGN UP TO OUR LITTLE GUIDE TO BIG EVENTS NEWSLETTER!

WREATH MAKING CLASSESA massive success in the few pubs we introduced it in last year. Invite a local florist in one or two nights to teach how to make a lovely festive wreath. An entry fee pays for the florist to come along plus any materials. Lay on some small nibbles during the class to make sure they’re ready for drinks afterwards.

THE BIG CHRISTMASSCARF OR BLANKET KNIT!Over the course of October, November and December get customers to play their part in knitting a massive scarf or blanket in time for Christmas. You’ll be hard pushed to beat the world record of 33 miles held by a group of over 2,000 people in Wales but you can have fun trying!

Not feeling the big scarf? Make loads of normal scarves or blankets instead and at the begining of December give them to a local shelter. Alternatively sell them at the local school’s Christmas fayre to raise money for a local charity. There are loads of options!

CHRISTMAS COMES BUT TWICE A YEAR?Make a young diner’s Christmas come early with a simple raffle mechanic to win a sack full of Christmas goodies. We can supply branded hessien bags for your venue which you can then fill with an assortment of toys, gifts, chocolates or general goodies, perhaps donated by local businesses to display at or around the bar or dining area.

The mechanic can be as simple as any child that eats during December will be entered into a prize draw to win the sack full of toys. You get the idea - a simple and engaging way to encourage kids to bring their parents to the pub in the lead up to Christmas. Make it more accessible and have it as an entry per every hot drink sold or dessert.

Please submit all orders to Craig Grant or your BDM asap as stock is very limited. Prices available upon request.

KIDS TREE DECORATIONS!Start this in October or November and run all the way through until Christmas. Any kids that dine in your chosen period get a free tree decoration to colour in and put on your Christmas tree on their way out. We can provide basic cardboard templates free of charge or if you want to make it that bit more fancy you can buy blank wooden baubles from Ebay for £15 per 50. Email me for the direct link.

and on a weekly weekend basis and you’ll be building yourself as one of the best places for families, couples and groups of friends alike to spend their weekends, evenings and pre/post shopping stop offs!

CHRISTMASTREE SALES!Christmas trees are a great way to add a real festive spirit to your venue. If you’re lucky enough to have a car park or reasonably sized beer garden then this is a great opportunity to take full advantage.

Contact a local Christmas tree supplier - we have loads of contact details we can pass on - and book them in to come out and set up shop at your venue.

The smell of a real Christmas tree and sense of nostalgia it brings to people of all ages is unrivalled. Tie this in with a range of hot festive drinks, entertainment,

HARK THE HAMPERSRun a competition to win a locally sourced hamper (contents donated via butchers, bakers, candlestick makers) throughout the festive period for all customers booking a festive function or dining from the festive menu.

Not a local playah? M&S usually do a buy one, get one free deal nearer December. Please don’t go down the HP sauce sachets, last years oatcakes and no frills orange shred maralade route. It won’t be pretty and I’ll get upset - invest and make it worthwhile.

FESTIVE NOTES...

FESTIVE NOTES...

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ANDREW MORGANFOOD DEVELOPMENT

[email protected] 577 382

CRAIG GRANTGRAPHICS & MARKETING

[email protected] 170 437

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Scottish Leader IonaGroup A4 aw.indd 1 24/09/2015 10:53

Scottish Leader IonaGroup A4 aw.indd 1 24/09/2015 10:53

BUY 4 CASESRECEIVE A FREE CASE OF

KOPPARBERG GLASSWARE

Offer is for 15 x 500ml cases only (Mixed Fruit, Strawberry & Lime) and is valid while stocks last


LOOKING FOR XMAS

STAFF?

21st OCTOBER 2015 2pm – 4pm

ANY IONA TENANT LOOKING FOR QUALIFIED STAFF SHOULD ATTEND TO SPEED INTERVIEW

OUR TRAINEES - FRONT OF HOUSE AND KITCHEN STAFF ALSO AVAILABLE

This will save you time, money and lost hours on training, as they already have their certificates. Please support TTA and utilise this service and

give our trainees a chance, most will have Food Hygiene, Personal License Training and Experience of working in the hospitality industry.

BUSINESS BOOSTERS

From a quick lick of paint or a whole new concept - you don’t need to spend big when it comes to revamping your venue!

REFURBISHMENTS

LICENSEES DON’T HAVE TO SPEND BIG WHEN IT COMES TO REVAMPING THEIR PREMISES. MANY ARE TAKING A SUSTAINABLE AND COST-EFFECTIVE APPROACH WHEN IT COMES TO THAT MUCH NEEDED REFURBISHMENT.

It’s not all about grand designs when it comes to giving your pub the kind of makeover that can make a difference , it’s the details that count, whether it’s a few pieces of furniture or the equipment to make you operation more effective.

Neither is it purely a matter of price. What it comes down to is whether you can justify your spend in business terms. You have to weigh up whether the increase in revenue resulting from the project justifies the cost, and whether it is a necessary expense for your business.

But if your premises is looking a little bit tired around the edges, especially in comparison to your competition, customers may vote with their feet.

It’s far better to find cost-effective ways of looking appealing and show that it matters to you how your customers feel in your pub.


Recycling is one way of doing that, while at the same time satisfying consumer demand for an ethical approach to the environment.

COFFEE TIMEPubs face a growing challenge from coffee shops, so getting your hot drink offering right can be an important part of any refurbishment.

Many pubs are upping their game by serving quality beverages made using quality equipment to compete with cafes and coffee shops.

While refurbishment plans need to consider the hot drinks equipment, it’s also worth thinking about accessories that can improve efficiency.

Higher-quality kit can be worth the extra outlay. Superior bar fittings often have superior features that save time, decrease any wastage and add a touch of flair to bar aesthetics.

GIVING A NEW LEASE OF LIFE TO RECYCLED

FURNITURE OR EQUIPMENT FROM MANAGED HOUSES

IS AN ATTRACTIVE WAY TO REFRESH YOUR BUSINESS.

DISTRESSED PURCHASESA combination of epoxy powder-coated steel and lightly sandblasted and sealed wood creates a distressed and aged look in a choice of finishes, while the timber used makes every product unique, from adjustable bar stools and bistro-style tables to mirrors and hooks

A LITTLE LIFTHowever bright your staff, a dumbwaiter can be a good idea, and the traditional way of delivering dishes from an upstairs, or downstairs, kitchen has been upgraded.

As well as making food service speedier, it helps avoid the health and safety issues of carrying food up and down steps.

GARDEN TOOLSBeer garden weather can happen almost any time of year these days, and pubs need to be prepared. Autumn heatwaves and Summer wash outs are becoming the normality now so furnishing that outdoor space is not necessarily linked to the seasons, especially with smokers grabbing any reasonable weather to sit outside.

Encourage use of any external areas in cooler weather by investing in heaters or alternatively cosy throws to keep the chill off anyone.

INDUSTRIAL LIGHTINGDon’t forget the lighting. Pub lighting is not only crucial to setting the right mood, the fittings themselves are important design details. Lighting can be very important in retaining the heritage of a pub, reflecting their name, brand and surrounding local community..

Industrial lighting is very much in fashion at the moment. It sets the mood for each venue and gives each the individuality we often look for.


1. Be clear about what you’re trying to achieve and take

comfort in the fact that it is going to add value to your offer.

2. Fully specify the job up front so that tradesmen know what you want and can quote

accurately for the job. This will also highlight whether you can

afford to do what you want.

3. Don’t get sucked into the minutiae once contractors are on-site as changing details at this stage can end up being

very costly. It’s the upgrading of small items that adds up and

can blow your budget.

4. Make sure you have a good project manager to oversee

the refurbishment and ensure work is carried out to the

specification. You could manage your own project or have this

service provided by Iona.

5. Don’t forget that it’s not all about bricks and mortar,

a refurbishment project provides a great opportunity to relaunch your business, so

review your food offer, training and marketing to ensure it is in keeping with the new

surroundings.

6. Stay disciplined. Keep checking the job is what you

want and that it is adding value.

CHRISTMAS SPARKLEA full refurbishment may not be on the cards, but there are lots of low-budget options that pubs can deploy to help maximize trade this Christmas.

Cleaning carpets and curtains, a lick of paint, re-staining existing tables and a new sofa, or bar stools, can create a fresh feel without breaking the bank.

ASK YOUR BDM FOR MORE DETAILS ON AN IONA REFURBISHMENT

BUY 2 X 24 PACKS OF INNIS & GUNN ORIGINALAND GET 6 BRANDED GLASSES AND POS FREE

FOR POS, GLASSWARE, SAMPLES AND FURTHER INFORMATION PLEASE CONTACT US ON:EMAIL: [email protected]: 0131 220 7230

PLEASE ENJOY INNIS & GUNN RESPONSIBLY

I N N I S A N D G U N N . C O M

FIND US ON FACEBOOK

and does good too.

www.matthewalgie.com 0800 263 333

Adding a delicious cup of hand-crafted coffee to your food and beverage offer will not only leave your customers with a lasting impression and keep them coming back for more, it also makesgreat business sense.

With beans, machines, servicing, menu development, point of saleand branding concepts – we've got it covered. In fact, we've goteverything you need to make your hot beverage business as enticing, efficient and profitable as possible.

To find out how you could sell more coffee, contact us for a free consultation.

Coffee thattastes good

Iona_Pub_Group_A5_Advert.qxp_Layout 1 28/08/2015 10:47 Page 1

BUY 2 X 24 PACKS OF INNIS & GUNN ORIGINALAND GET 6 BRANDED GLASSES AND POS FREE

FOR POS, GLASSWARE, SAMPLES AND FURTHER INFORMATION PLEASE CONTACT US ON:EMAIL: [email protected]: 0131 220 7230

PLEASE ENJOY INNIS & GUNN RESPONSIBLY

I N N I S A N D G U N N . C O M

FIND US ON FACEBOOK


BUSINESS BOOSTERS

How can the modern incarnation of both help persuade people to come back for more?

QUIZ & KARAOKE

In the long history of the pub, the quiz and the karaoke are upstarts compared to the likes of darts and skittles but they are proving resilient forms of entertainment, livening up a quiet night in many a licensed business.

The pub quiz probably originated in the 1970s while karaoke came along a little later, a high tech version of the sing song around a piano.

Both owe their survival with being able to move with the times, adapt to new audiences and invent fresh formats.

Step away from the microphone Frank Sinatra and Bon Jovi – today’s karaoke stars are just as likely to take on a number by current chart-toppers such as Adele, Ed Sheeran or Rihanna.

Alongside that, karaoke systems arecoming into the modern digital age. Lucky Voice is being described as the ‘next generation’ of karaoke where you can stream it straight from a laptop. You don’t need a karaoke jockey – just a member of staff with some personality. There is definitely a growing demand for systems that are less naff.

There’s no doubt that TV talent shows have paved the way for a younger audience which affects the music that’s popular. We’ve seen a move away from

Frank Sinatra and Bon Jovi to Katy Perry and Ed Sheeran.

The questions may not be any easier, but quizzes are a whole lot simpler for the licensee these days, thanks to the internet.

Pub Buyers Club preferred supplier Redtooth offers a wide range of downloadable games on top of their quizzes licensees can order via their subscription.

It all helps pubs to keep the format fresh, increase customer engagement, and keep teams coming back!

Licensee Farry Genton runs quiz nights at both his pubs – and they’re two very different events. Around 80

customers at The Dakota get their thinking caps on once a month, on a Monday while for the younger crowd at The Morgan Arms, every Sunday

night is quiz time.

he says. “In The Dakota they’re middle income and middle aged – we have players in their 60s. In The

Morgan Arms they’re younger, in their early 20s and more risqué.

“The important thing for both audiences is to keep it fun. We have

rounds where we show a scene from a film and ask teams to identify the film. It makes it more interactive and means

you’re not just talking to them.

You also have to look at your whole offer for the night. The food changes, for instance – we put on more sharing platters. The quiz is an important part

of what we do.

“It’s a matter of knowing your audience”

TOP KARAOKE TIPS1. Begin with familiar songs to help customers get over their nerves and feel more willing to get up and sing through the night.

2. Play high-tempo music between karaoke track to keep people entertained and give them a break to buy drinks.

3. Make your karaoke night a regular event at the pub – customers like to know what’s going on and you can create a long-running competition.

4. Keep your karaoke tracks up-to-date to stay ahead of any competition.

BUY 6x 70cl BOTTLESOF ZUBROWKA AND RECEIVE A POINT OF SALE KIT FREE*

POS KIT CONTAINS: 12X HI BALL GLASSES, 1X BAR CADDY, 4X BAR RUNNERS, 4X POLO SHIRTS (3X MALE & 1X FEMALE), 30X TABLE TALKERS.*T&C APPLY. ONE KIT PER OUTLET, OFFER AVAILABLE WHILE STOCKS LAST. ONLY PURCHASES MADE VIA WALLACES TCB OR INVERARITY MORTONS WILL BE ELIGIBLE FOR THE FREE POINT OF SALE KIT.

323982_Zub_RTM_A5_Ad_S01.indd 1 17/08/2015 17:20

GREAT BEER STARTS IN THE CELLAR

Keeping you cellar in order can save more than a few wasted pints

CELLAR WATCH

Often it’s a matter of cost, says Steve Larkin, national customer relations manager at Innserve, which looks after 60% of UK pub cellars. But cutting corners is false economy he warns.

“Poor standards no doubt effect sales, but the true costs are uknown,” says Larkin.

GARDEN TOOLSThe first step in good cellar management is maintaining a temperature of Between11oC and 13oC – a relatively simple task with a decent cooling system. As long as you look after your cooler and service it annually, it will look after you.

Though temperature control is a costly business, it can deliver savings – without undermining beer quality.

MAXIMISING YIELDRough handling of casks can disturb the sediment, increasing ullage and damage profits. Automatic tilting reduces this risk. The use of auto tilts can reduce ullage to less than two pints per clean. The most economic way is to use single, free-standing auto tilts. But if space is an issue, double-cask racking systems can be used. There has also been an increase in demand for foam drop mats.

Mats are vital for underground cellars with a high ramp or drop because they prevent damage to barrels and the cellar floor during delivery.

Larking suggests regularly monitoring the cellar temperature because overcooling by just 1oC can increase engry costs by 10%. Installing energy-efficient lighting and turning lights off wherever possible will also reduce costs.

Innserve has also developed the InnEnergy power socket, which ‘learns’ the power useage pattern of a pub’s cooler, switching off the load during quieter times. This saves up to £170 per cooler per year.

HYGIENETemperature goes hand in hand with hygiene when it comes to maintaining a high-quality cellar. And key to hygiene is weekly line cleaning. But there are moves afoot to extend the cycle.

Innserve has introduced InnClean, a clamp-on device that sends an electromatic field through a pub’s beer lines, cutting the cost of cleaning by £1,000 to £1,500 a year for a typical outlet.

“The weekly line clean is a chore, and the average pub throws out 20 to 30 pints during each clean,” says Larkin. “InnClean makes line cleaning a job that takes place every three to five weeks.”


”I never complain about a bad pint. I just slip out, never to return – and tell everyone not to visit the pub in question.”

THE CORNERSTONE OF A GREAT CELLAR IS SIMPLE: MAINTAINING THE TEMPERATURE AND HYGIENE. BUT IF IT’S THAT STRAIGHTFORWARD, WHY ARE SO MANY SUB-STANDARD PINTS BEING SERVED?

WE HAVE JUST FINISHED RUNNING A PROMOTION

WITH TENENNT’S WHERE AT EVERY

SCOTLAND EURO 2016 QUALIFIER, A SELECT FEW PUBS WERE ABLE

TO ADVERTISE OUR ‘FREE PINT IF SCOTLAND

WIN’ KIT

Missed out and would like to be considered for future promotions? Sign up to our football database and

be kept up to date with tips and ideas for matchdays

as well as monthly football posters - including

internationals and UEFA competitions please email [email protected]


WHAT IS THIS COURSE?The BIIAB ABCQ is an award designed to help candidates ensure that their beer is consistently served in an optimum condition - which aims to increase sales and decrease wastage.

The BIIAB ABCQ can be used as a stand-alone qualification or as part of an induction programme. The Award is aimed at businesses and candidates required to handle and care for cask and/or keg beers - as well as anyone required to maintain a safe and hygienic cellar.

For businesses which do not offer cask beer products, there is a ‘keg only’ version of the test, which consists of 25 multiple-choice items and excludes material directly relating to caring for and serving cask conditioned products.

BIIAB LEVEL 2 AWARD IN BEER & CELLAR QUIALITY (KEG)

WHAT WILL I LEARN?• Understanding beer products

• Define different types of beer and the business benefits of serving beer correctly

• Maintaining hygiene in the bar

• Learn personal and food hygiene procedures relating to the bar

• How to clean, maintain and store glassware

• How to pour the perfect pint

• Learn how to clean beer lines

• Maintaining a safe and effective cellar

• Learn how to receive, store and control stock

• Learn how to maintain a safe and hygienic cellar

• Learn how to store and serve bottled beers

UPCOMING DATESThursday 21st October

Friday 13th November

Wednesday 2nd December

TIMES10am - 5pm

DURATION 1 Day

COST£80.00 per person + VAT£96.00 (including VAT)

TO BOOK PLEASE GO ONLINE AT

TENNENTSTRAININGACADEMY.CO.UK OR

CALL 0845 166 6060

IAIN CLUNIE

Each month we work our way through the IONA team finding out the ins & outs of what’s led them to where they are today

MEET THE TEAMiainclunie

INTERESTING FACT ABOUT YOURSELF?I was the youngest ever member of Killin Mountain Rescue team having joined the minute I was old enough at 18 years old, I then attended over 40 call outs helping various people and groups including several of my colleagues in Glen Coe!

WHAT DID YOU DO WHEN YOU LEFT SCHOOL? Started working for Rio Stakis at the Stakis Burnbrae Hotel in Bearsden when I was still at school. My first job was washing dishes but without a machine – just big sinks full of really hot water. My back has never been the same since. But they did let me be a waitress and I didn’t miss the sinks. When I left school I did a degree in Hotel and Catering Management at Surrey University.

BEST & WORST JOBS? The best is obviously the one I’m doing right now… and running my bar and restaurant business for four years. Worst was clearing out a bar we had bought, it had been closed for over a year and there was still food in the kitchen.

FAVOURITE FOOD? Fresh seafood.

DRINK OF CHOICE? Whisky.

FAVOURITE FILM? Trainspotting.

LAST TV SERIES YOU WATCHED? The Affair on Sky Atlantic

DO YOU HAVE A FAVOURITE PUB/BAR?The memories, including meeting my wife, that the Clachan hold for me means it top the list.

MOST EMBARRASSING MOMENT? Giving part of a best man’s speech in Dutch and afterwards being congratulated for my Gaelic.

TOP OF YOUR BUCKET LIST? To visit to South America.

WHEN YOU’RE NOT WORKING WHAT DO YOU GET UP TO? Taxi driving… we live in the country and I spend a large part of my “leisure” time ferrying my kids around to various clubs and friends.

FAVOURITE HOLIDAY DESTINATION? Having spent my honeymoon in Zanzibar and Tanzania means they are number one, although spend a few weeks driving down Highway 1 in the US was pretty special as well.

WHAT GETS YOU IN RAGE MODE? Bad manners, as the saying goes they cost nothing.

WHAT COULD YOU NOT LIVE WITHOUT & WHY? My dog Tia, a beautiful Japanese Akita. Taking her for a walk is the best way to unwind that I know of. Oh and my malt whisky collection (107 bottles and counting).


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the same price for the ninth year in a row!Simply unbeatable value for any pub”

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The Firs Inn | Wolverhamption

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PUBS FOR LEASE

CHECK OUR WEBSITE REGULARLY FOR UPDATES ON NEWLY AVAILABLE PUBS

Don’t fancy any of the ones listed above?

www.ionapubpartnership.com70 HAMILTON HOUSE, GLASGOW, G12 8DN

THE VOLUNTEER19 South Bridge Street, Airdrie, ML6 6JQ

• Situated in a busy town centre• Maintained to a high standard• Minimum operational costs• Popular with locals

WEE MILL1 Baronald Street, Rutherglen, G73 1AF

• Excellent location • Large bar area with stage and

separate lounge• Compact commerical kitchen• Potential to expand on current trade

ELEANOR COLLIER07971 449 374

INTERESTED? PLEASE CALL

DAVID GOODWIN07989 190 020

INTERESTED? PLEASE CALL

NO.1 GOLF PLACENo 1 Golf Place, St Andrews, KY16 9JA

• Large two bar traditional pub• Excellent main road location• Close to Southern General Hospital• Well established business• Would suit experienced local operator• Small well equiped kitchen

COACH & HORSES102 Dickson Drive, Irvine, KA12 9HD

• Large pub with bar & function suite• Sole trading position in large mixed

housing estate• Good Kitchen Facilities• Excellent opportunity to build a

business for the local community

No 1 Golf Place is practically on the doorstep of the famous St Andrews Old Course and moments away from the Award Winning “Blue Flag” West Sands Beach. This famous Location is just minutes away from the town centre and all that St Andrews has to offer. The pub offers a good sized bar area on the ground floor and a separate dining area on the first floor.

Documents

Innsight Autumn 15 Edition