Previous magazine articles 
If you're new to Scotland's premier catering and hospitality magazine, here's a sample of the type of article we feature. From Edinburgh and Glasgow to the Borders and Highlands we report on the latest issues affecting Scottish catering, hospitality and tourism businesses.
Catering in Scotland magazine February/March 2008
Recruiting to Retain
Despite the perennial rainy weather, Scotland continues to attract visitors from far and wide, as well as those closer to home. The hospitality industry plays a central role in attracting tourists and creating a warm and welcoming impression for visitors to the country. Front-of-house staff are the face of the hospitality industry, and how they perform their customer-service duties can make or break an enterprise. Identifying the right people is therefore essential, particularly when it comes to managers.
Kam Jardine outlines how to find the perfect employee…
What does it take to get a drink round here?
Friday 1st February 2008 was the beginning of the transitional period under the Licensing (Scotland) Act 2005, which allows Licensing Boards to carry out a phased approach to dealing with Premises Licence Applications. It also heralded the kick-start of no fewer than 16 separate Regulations which, together with the provisions of the new Act itself, make for a very challenging time for Scotland's licensees.
Elaine Brailsford unravels some of the red tape that envelops the new regulations…
Get some pork on that fork!
March sees the return of a campaign developed by Quality Meat Scotland designed to encourage Scots to consume more Specially Selected Pork. The strap line 'Get some Specially Selected Pork on your fork' is a rallying cry from the industry to further support producers, processors and wholesalers in the Scottish supply chain who have been hit by phenomenal increases in production costs in recent times.
Gordon Sloan outlines the initiative…
Hotelympia 2008 – Alive with Innovation!
Sunday 17th - Thursday 21st February 2008, ExCeL, London
Hotelympia has established itself as the UK's leading international hospitality and foodservice showcase, and has been an integral part of the industry for the past 75 years. With an expected 40,000-plus visitors and hundreds of first-time UK and international exhibitors presenting some exceptional products and services across food, drink, interiors and catering equipment, Hotelympia 2008 will inspire creative ideas, fresh thinking and innovative solutions, and provide an inside look at future trends.
Catering in Scotland provides an update at some of the events and exhibitors on offer…
Catering in Scotland magazine November/December 2007
Life in the glare of publicity
Alastair Storey, born Aberdeen and CEO of BXS collected the accolade at this year's Catey's.
When BaxterStorey was awarded the catering contract for the brand-new BBC Scotland headquarters in Glasgow June 2006 it marked a turning point in the company's Scottish operations. With William Baxter and Scottish-born business partners Alastair Storey and Keith Wilson at the helm, the UK's largest independent contract caterer had until that point concentrated largely on supplying medium-sized businesses with their unique package of high quality, freshly made meals served with endearing smiles and a rare professional flair. However, with the new BBC Scotland contract to look after, the Catey's Foodservice Caterer of the Year 2007 must raise their game still higher.
Catering in Scotland went along to find out what keeps over 1,300 customers coming back day after day, when so many before them had abandoned hope of a decent meal at work…
The unmatched match day service
When Glasgow Celtic FC refitted its hospitality suites last summer, it aimed to improve the dining facilities and levels of service offered for guests. At the centre of the refurbishment was the Jock Stein Lounge, with a capacity for up to 300 guests over 30 tables and additional room for standing.
The club contacted Call-Systems Technology (CST) to enhance efficiency within the lounge, and installed two of the company's leading paging systems to help speed up service times.
Catering in Scotland visited Celtic Park to find out how CST's products improved the sales as well as the customer experience …
Reading between the lines
Property sales reps frequently talk up the solid performance of an established licensed trade business in one area of endeavour – its food offering, for example – while suggesting there could be room to expand the area of operations into more profitable activities. However, scrutiny should be applied to a premises' operating criteria to establish exactly what it permits and prohibits, and prospective purchasers should seek advice if any doubts arise prior to purchase.
Roy Hudghton explains why…
Wake up and smell the coffee
As one of the world's top universities, the University of Glasgow caters for 18,000 students and more than 5,000 staff, as well as extensive conference business.
As with many hospitality businesses, coffee plays an increasingly important part in daily business and in 2006, First Choice Coffee supplied a Black & White bean-to-cup system to cope with the increased demand for speciality coffees.
Catering in Scotland gives the low-down on the caffeine rush at Glasgow University…
Maclay Inns: The Secret's in the Sauce
Established in 1830, Maclay pubs and inns are a well-recognised name in the on-trade world, with 24 properties spread across the length and breadth of Scotland.
As Independent Multiple Retailer of the Year 2006, the company aims to offer the best pub experiences in the country, and has enlisted the expertise of Heinz Foodservice to help bolster their reputation as a leader in their field, and to further associate their name with good food.
Catering in Scotland introduces Maclay Inns, a firm whose reputation is built on consistency and quality, attributes mirrored by Heinz's own ethos.
Set your heart racing
Although Scotland boasts some of the most picturesque scenery and unique corporate venues in the world, there are few locations that capture the beauty of the countryside while still being accessible by the majority of the population.
Both Edinburgh and Glasgow offer many enticing venues for corporate and private functions, but they're viewed by some to be a bit too urban for that special out-in-the-open experience.
Step forward Hamilton Park Racecourse, and let the location do the talking…
We hae meat…
If a handful of restaurants in the south of England had a health and hygiene problem in the kitchen, no one in Scotland would pay much attention. If the source of the problem was then identified and effectively contained, you would not expect it to have any impact on your business, 400 miles away.
Sadly, this is not the case. In the case of Scottish sheep farmers, Foot & Mouth Disease (FMD) in Surrey has had a devastating effect north of the Border.
Margaret Stewart highlights the plight of the Scottish lamb producers, and what caterers can do to help…
Saved by the staff
With the festive season fast approaching, many retailers, factories and industry sectors are preparing for increased sales by hiring temporary workers, and the hospitality industry is no different.
With the usual increase in trade that accompanies a holiday period, restaurant managers, chefs and catering suppliers across Scotland will be contemplating how they will configure staff rotas to ensure maximum cover and levels of service.
Samantha Cumming explains how to steer clear of the staffing pitfalls…
Get in on the Act
The Companies Act 2006 is the longest piece of legislation in British history. However, while isn't easy to imagine that such a tome will feature heavily in conversation among busy restaurateurs, hoteliers and publicans, there are some important changes to the law which were rolled out on 1st October.
Richard Findlay outlines how the 700-odd pages of legalese will affect the hospitality industry…
Wake up to the world's best coffee machines
As the biggest manufacturer of fully automatic coffee machines, many of which find their way into hotels, restaurants and pubs all over the UK, WMF is among the most successful manufacturers in the country. With a history of coffee machines that stretches back eight decades, the German firm have more experience in their field than many respected brands throughout the world.
Catering in Scotland introduces a leading name in industrial coffee machines, and finds it takes more than a quality roast to make the perfect cup…
Catering in Scotland magazine September/October 2007
The changing face of restaurant ownership
There's nothing new about pub groups owning restaurants, or restaurants operating under pub licences. Such arrangements offer more operational flexibility than regular restaurant or refreshment licences, on how drink can be served.
However, some recent business moves appear to be underpinning what many in with the licensed trade have known for some time; that the once sharp division between wet-led bars and food-led restaurants is rapidly becoming a thing of the past.
Alan Gordon examines the trend for serving higher-class fare in your average Scottish pub…
Less is more
It's the venison season once again, and that means a grand variety of different dishes appearing on restaurant menus all over Scotland. In recent years, Scottish wild venison has become a beacon of quality, and its nutritional values have made it a hit with health-conscious consumers. However, with the current shortage of supply of traditional cuts such as fillets, is it now is the time to look at using different, non-traditional cuts to satisfy demand and to encourage chefs to be more creative with their use of venison?
Catering in Scotland speaks to Highland Game and Braehead Foods, and finds there's more versatility to the meat than chefs may realise…
Waste not, want not
With businesses and consumers placing increased emphasis on green issues, there is growing pressure on hoteliers and caterers to demonstrate that the environment is high on their agenda.
Alan Hendry provides some sound advice on how to make the most of going green…
Chocolate heaven in 2007
The Salon du Chocolat, the first chocolate tradeshow, will be held at Port de Versailles in Paris, from 20th to 22nd October 2007. Aimed at providing a vibrant environment in which to showcase and exchange ideas and trends in chocolate and chocolate products, the exhibition will also play host to the biennial World Chocolate Masters (WCM), the most prestigious cacao competition in the world.
Catering in Scotland meets Sebastian Kobelt, the German finalist who lives in Edinburgh and works for Compass Group at one of their premier sites…
Turning the guests green
Eight months ago, the Edinburgh Radisson SAS hotel took the unprecedented step of employing a full-time environmental consultant. Since then, their electricity bill and natural-gas emissions have been cut by 10% in each area, their waste volume has been reduced by at least 50%, and their high profile green credentials have attracted a substantial amount of new business.
Jo Skailes meets the hotel's 'green girl' who's responsible for the groundbreaking changes…
Slam in the lamb (in 2007)
Scotch Lamb marketing initiatives will forever be remembered for their 1980s TV campaigns and catchy slogan to encourage consumers to cook lamb. The advert, featuring Geoffrey Palmer, was instantly recognisable and became an iconic image in kitchens and living rooms all around the country.
Nowadays, argues Margaret Stewart, lamb is worth a look more than ever before…
It's time to share
Tourism makes a substantial contribution to the UK economy, and timeshare arrangements constitute a significant portion of the revenue raised. Given its growing popularity over the last 30 years, the timeshare phenomenon has enjoyed rapid expansion in Scotland, and now could be the time to take advantage of the benefits of shared-ownership properties.
Malcolm Holmes lifts the lid on the timeshare industry…
Cut your energy costs, with the Carbon Trust
With energy prices soaring and the newspapers awash with doom and gloom about global warming, now is the time to reduce energy consumption in Scottish hospitality businesses – to save money and our planet.
John Stocks provides a few simple pointers on how to reduce your business's energy costs…
Have YOU got what it takes to be a World Champion Porridge-Maker?
The 14th Annual World Porridge-Making Championships are set to take place in Carrbridge, Inverness-shire, on Sunday 7th October, in conjunction with Highland Feast, the Highland Food & Drink Festival 2007.
Catering in Scotland previews the only competition of its kind in the world…
Catering in Scotland magazine July/August 2007
Successful Loan Applications: The Secret Ingredients
When approaching a bank to raise funding for a new business venture in the catering
and hospitality sector, it is important to have a well-prepared and presented case in
order to achieve the desired outcome.
Roy Hudghton reveals the ingredients for making a successful loan application…
The new face of Scotch Beef
As Quality Meat Scotland unveiled the new 'Glen' as the figurehead for Scotch Beef at the Highland Show, many fans might have lamented that there was little wrong with the incumbent star of Scotch Meat. However, as the modern promotional goal is to communicate with younger consumers, and traditional products such as Scotch Beef and Scotch Lamb are competing with fish, dairy, pasta, and a variety of vegetables to provide valuable nutrients, the Scottish meat industry must rise to the challenge with their new role-model.
Margaret Stewart emphasises the advantages of using home-reared produce, and introduces QMS's newest hunk of meat…
Individuality on a plate
Whenever a customer walks into a decent restaurant – your restaurant - for the first time, it's the details that catch their eye, although they may not realise it. From décor to furniture and tableware to menu design, there are myriad ways to attract their attention before they've even ordered a drink.
With so much high quality competition in Scotland, it can pay to stamp a little personalisation and uniqueness onto your offering.
Catering in Scotland introduces Just Slate, the company that carries distinction as its main ingredient…
The Hospitality big HITter
With a career spanning three decades, including a remarkably successful tenure at the helm of the award-winning Fairmont St Andrews, Stephen Carter OBE is not a man for whom the term ‘hard work' is taken lightly.
As Chairman of the Hospitality Industry Trust (HIT Scotland) and having recently started in one of the sector's most challenging posts as Operations Director for De Vere Hotels, he is as eager to reinvent the industry's image as he is to develop the De Vere brand.
Jo Skailes meets the man who's at the forefront of industry change, and whose spare time is spent putting career-development firmly back onto the hospitality agenda…
Defining the recipe for creative catering
When Hilary Harris established en croute catering in 1993, little did she know that over the next decade her company would become one of the most sought-after event caterers in Scotland. From their base in Glasgow, en croute has steadily grown into a thriving business that caters for blue-chip clients on a regular basis, as well as weddings, parties, product-launches, corporate dinners and a host of other events in some of the most prestigious venues all over Scotland.
Catering in Scotland lifts the lid on what's cooking at en croute…
The Cutting Edge of Conference and Events Technology - Tapestry AV
As audio-visual supplier to the 2007 CIS Excellence Awards and one of Scotland's leading resources for AV equipment and expertise, Tapestry provide the events and hospitality industries with every conceivable service and product to ensure that your event runs according to plan. Using the leading brands and the latest technology, Tapestry's team of experienced technicians provide clients throughout the UK with an overall AV solutions package that takes the stress out of event-planning.
Catering in Scotland meets the Tapestry team, and discovers it's not all about sound & vision…
When Mutton Gets Dressed as Lamb
As recent reports have indicated, there is a growing trend with restaurateurs and hoteliers to re-work, cut and paraphrase reviews in order to dress up a negative critique. However, while it is by no means a new trick to sample key words and clauses of a gloomy write-up to make an establishment appear more attractive, it is about to become increasingly difficult to justify. Should the likes of Gillian Glover or AA Gill dish out a generous helping of vitriol on your veggies, don't be tempted to use selective quotes to your favour. Indeed, doing so could even land you in the dock Richard Findlay outlines the new Unfair Commercial Practices Directive, and has a word of caution for anyone with a penchant for poetic licence…
Catering in Scotland magazine May/June 2007
Hoteliers: Beware the tax-saving scheme
In recent months, many hoteliers have requested a revaluation of their investments but such revaluations are seldom straightforward. While it might be tax-efficient to lease your business to a limited liability operating company, the potential loss in the value of your interest can be catastrophic and may potentially outweigh any tax saving.
Roy Hudghton highlights the pitfalls…
A chef in a chef's Kitchin
Scottish-born and recently Michelin-starred chef Tom Kitchin kick-started his career at Gleneagles, moving on to work at Pierre Koffmann's La Tante Claire, the Guy Savoy in Paris, and Alain Ducasse's Louis XV in Monte Carlo.
The aptly named restaurant which opened last year on Edinburgh's Commercial Quay was the brainchild of Kitchin and his Swedish wife, Michaela.
Jemma Foster popped down for a taste…
Too hot to handle
The Fire (Scotland) Act 2005 relates to fire prevention and safety, repealing old legislation and modernising the operation of the fire and rescue service. Part 3 of the Act came into force on 1st October last year, and, aside from replacing the Fire Precautions Act 1971, introduces a new fire-safety regime in Scotland. The new Act specifies general workplace responsibilities and determines the legislation's enforcing authorities and sets out their duties and powers.
Richard Findlay and Alison Mackay examine the Act and explain what it will mean for the Scottish hospitality industry…
Raising the steaks
A couple of restaurants on opposite sides of the country - The Kitchin in Leith and Glenapp Castle in Ayrshire - recently joined Scotland's elite club of Michelin-starred restaurants and duly reported an upsurge in business as a direct consequence. At the same time Ballachulish House, south of Fort William, and the Plumed Horse in Castle Douglas, were stripped of their single-star status.
Roy Hudghton examines the impact of winning and losing such a coveted accolade on a restaurant's value…
Brown's fiscal faux pas for hospitality
With an eye on his Government's popularity and the impending Scottish elections in May, Gordon Brown's Budget on 21st March was the usual 'subtle' combination of both handouts and takeaways for British industry. However, closer scrutiny of the small print reveals that it is the leisure and hospitality sector, and hotels in particular, that are the major losers this time around.
Barry Laurie sheds some light on the dark side of the Budget…
Brand at 50 – the Next 10 Years
With a goal of becoming 'The nation's favourite caterer' in the not too distant future, Host Contract Management are aiming high. Having celebrated several new contracts in Scotland, including RSMAD, Tesco, and Baker Hughes in Aberdeen, the company now boasts around 80 managed operations throughout the UK after only three years – and they have many more in their sites.
Led by the inimitable Jerry Brand, the self-styled enfant terrible of contract catering who is as controversial as he is charismatic, Host have a steadfast commitment to the use of high-tech IT systems, fresh, locally sourced food and innovative business models for transparent purchasing. And, as Brand nears the grand age of 50 – the 'halfway mark', as he calls it - Host are hell-bent on tackling the 'backdoor backhanding' of client contracts by the major names, and on launching a new era in contract catering.
Catering in Scotland meets the man with the plan…
Age before beauty
The current emphasis on healthy eating always raises the issue of fat, usually in conjunction with meat and meat products. Over the past twenty years, Scottish farmers have gradually produced leaner meat which appeals to the eye of the consumer. As readers will be well aware, it is the fat in meat that holds the flavoursome qualities, and eating quality has become ever more important.
Margaret Stewart dishes up some research to help balance healthy eating with a healthy dose of flavour…
Seeking Excellence in Scotland through Continuous Improvement
In an increasingly competitive marketplace where the client is becoming ever more discerning, there is a need for hospitality organisations to exceed customer expectations by going the extra mile and achieving excellence in all that they do…
Helping the industry go green
With UK businesses under increasing pressure to demonstrate their green credentials, a new survey released by Calor proves that businesses in the catering and hospitality industry are more knowledgeable than the general public about which activities are worst for CO2 emissions.
Catering in Scotland explains Calor's carbon-offsetting initiative, and outlines how your business can help save the planet, as well as money…
A Fair Deal, Through Fair Trade
With the cultural, economic, social and environmental boundaries of the world changing at such a rapid rate, companies large and small must keep up with the pace if they want to maximise profits while minimising the impact they have on their neighbours. Corporate Social Responsibility (CSR) is as much a part of this as environmental awareness and, for a growing number of firms these days, buying Fairtrade-accredited products is one way of demonstrating their commitment to CSR.
Catering in Scotland met a representative of the tea-growing farmers in Uganda, and discovered it's easier than one would think to achieve your CSR objectives…
Flying high with nutrition on their minds
Two months after the avian flu outbreak which resulted in the culling of 159,000 birds, turkey-producers Bernard Matthews are confident that they dealt with the crisis in the best possible way and are determinedly rebuilding the 57-year-old brand.
As the Food Standards Agency announced in early April that they would not prosecute the firm, staff were defiantly proud of containing the disease and are looking forward to working on a number of new initiatives.
Jo Skailes meets Bernard Matthews' Matt Pullen, and finds the turnaround was swift and the outlook is good…
Catering in Scotland magazine February/March 2007
Reserving the right to be different
Uniwell Systems, the leading Electronic Point of Sale (EPOS) supplier, has launched a new automated reservations system for the hospitality industry that's aimed at improving sales, increasing customer loyalty and replacing the paper-based diary.
'Reservations' combines automated table bookings, business-analysis tools and powerful marketing features to help capture new business and strengthen customer loyalty.
Catering in Scotland gets to grips with the technology and talks to two of its loyal users…
Here are your 15 seconds of fame
Given the average person's wedding is estimated to cost £17,000, a millionaire rock star lavishing his fortune on his only daughter's big day could transform your normally quiet hotel or restaurant into a goldmine. Sound good? Maybe, but there are certain legal implications associated with holding a celebrity event in your establishment, and it'd pay to take professional advice before signing on the dotted line. Richard Findlay highlights the pitfalls of playing host to a superstar…
The tipping time bomb
As HM Revenue & Customs dispatch 'mystery diners' to hotels and restaurants across the country, they're leaving a trail of financial land mines in their wake.
Brian Lovie warns that businesses will face tough penalties if they ignore the regulations surrounding taxation of employees' tips…
Simplify your search for staff
Finding and holding onto the right people for the job has always been the Holy Grail for employers in the catering and hospitality industry.
However, the search for quality people who can add value to the business needn't be fruitless - providing it isn't treated as an afterthought.
Allison Storrie provides some pointers on how to attract and retain the best in the business…
Raising the game
When Gordon Ramsey chefs Mark Sergeant and James Durant came to Scotland for a tour of some of the country's best shooting estates, little did they know they'd be walking the hills, guns in hand, experiencing their first-ever stalking days. Joining them were the What's Your Game competition-winners Mary Shaw from the Lodge at Carfraemill, Simon Ridge, formerly of the Waterside Inn, and Tristin Farmer from Enverdale House in Coupar Angus, who came first and runners-up respectively in Braehead Food's and the Scottish Countryside Alliance's game-cookery contest.
Catering in Scotland joined them on part of their trip and witnessed an eye-opening journey that changed their game forever…
Is Glasgow's West End on the move again?
The west end of Glasgow is an institution. It's the city's Bohemia, where the cognoscenti mix with students, thespians, arrivistes and the proletariat. As befits such a culturally disparate and socially exciting area, it never stays the same for long. Over the years, its hub of hip restaurants and entertainment venues has moved up and down Byres Road like a partygoer in search of a cab, and now the area is about to undergo its most dramatic transformation of recent times.
Alan Gordon highlights the increasing popularity of the city's most diverse district…
We hae meat and we can eat
While the current UK demand for fillets, strip-loins and rib eye of Scotch beef is both commendable and encouraging, as an industry we would do well to follow the French example and make better use of the lesser cuts and offal in our menus.
On the hunt once more for new and innovative ways of serving up Scotch meat, Margaret Stewart went along to SIRHA, a chefs' catering fair in Lyon, to find out what the French are up to…
Unilever Foodsolutions - The team works
In the catering industry, particularly between chefs and suppliers, trust is everything. For a business to be a success, whether it's a restaurant, hotel or catering outfit, it is paramount that the chefs have complete confidence in their suppliers.
So, what are the most important characteristics of a food supplier in the Scottish market? How can a supplier assist chefs and chef-managers to continually innovate and improve their business, and what makes you, the chef, choose one supplier over another?
Catering in Scotland meets Ed Faber and Ray Lorimer of Unilever Foodsolutions, and finds that there's much more to the market-leaders than just good food…
Calling time on slow service
Being forgotten or ignored by bar or waiting staff has long been a common complaint among diners and hotel guests. While there is rarely an acceptable reason for it in a deserted guesthouse or restaurant, a successful establishment can suffer if just one customer is left waiting longer than they feel is fair. All it takes is for that one person to make a complaint to the management - or, worse, the press - and the business's reputation could be tarnished for a long time to come.
Thankfully, however, technology can provide a variety of solutions. The last few years have seen real progress in the field of service-call products, and one particular firm is committed to developing communications systems specifically for the hospitality industry.
Catering in Scotland meets Call-Systems Technology, and discovers a number of applications aimed at helping hoteliers and restaurateurs to offer improved service and more effective staff-management tools…
What's in store at ScotHot 2007?
Established over 30 years ago, ScotHot has always been the must-attend event for companies and organisations in the catering and hospitality sector. As one of the largest events of its kind in the UK ScotHot brings new ideas, products and a host of knowledge to the industry, to keep catering & hospitality professionals ahead of the game.
There is a wealth of talent on show that celebrates excellence in the industry, and whether you're coming to learn, browse or source suppliers you're sure to enjoy your visit and, once the deals are done, why not participate in some of the fantastic features taking place this year? In addition to hundreds of exhibiting companies, ScotHot 2007 has a vast and diverse programme of events, from the workshop programmes and seminars to the many culinary competitions taking place on a daily basis.
Catering in Scotland magazine November/December 2006
Helping the health of Scotland
With a national survey revealing that nearly half of all Scots would like to see more healthy choices on menus, it is widely accepted that Scotland's food establishments could do more to provide healthier choices to people eating out.
But now, with the launch of the new Healthyliving Award, chefs restaurateurs and caterers throughout Scotland can strive to achieve better standards of healthier foods for their customers.
Dr Claire Brown,Project Manager of the healthyliving award provides an insight into the health-conscious initiative, and explains how every caterer can help the health of our country…
ScotHot 2007 - It's getting closer!
The 18th ScotHot promises to offer something for everyone. Besides the excitement of the Competition Theatre, visitors will see the latest launches in food, drink, catering equipment, work wear, furniture, tableware and much, much more.
The event also offers a platform for suppliers to raise their profile, generate new sales leads, launch new products and build relationships with current and new customers.
Over 15 specific features have been created to appeal to virtually every area of the hospitality industry, from practical food demonstrations for chefs to wine-tastings, seminars and competitions.
Our full exhibitor round-up will come in the next issue, but for now let's take a closer look at just some of the areas that are guaranteed to grab your interest…
Don't slip up at Christmas
Christmas is one of the busiest times of the year for caterers, increasing the risks of accidents occuring in the workplace.
Slips and trips, manual-handling injuries and health & safety issues involved in employing young seasonal workers are among some of the issues employers may face during the festive season.
Alan Gow offers advice on how caterers can avoid a recipe for disaster in the kitchen…
The generation game
From 1st October this year, when the Employment Equality (Age) Regulations 2006 came into force, it is now no longer legal to discriminate on the grounds of age without being able to objectively justify the difference in treatment.
Just when you thought employment guidelines couldn't get any more complicated, they have. Richard Findlay examines the potential pitfalls for employers…
A real-life chocolate factory
Having recently taken over The Chocolatier of Glasgow, formerly Finishing Touches, Karen Cruikshank is continuing to grow a business that's been supplying hand-made chocolates to the catering and hospitality trade for over 15 years.
Here she gives her account of a typical day in chocolate heaven…
Army cook takes World Porridge title
An army cook has scooped the coveted title of World Porridge-Making Champion 2006, as expert porridge makers gathered in Carrbridge on Sunday 8 October.
Sgt Coleen Hayward MacLeod took away the Golden Spurtle trophy, a £350 hotel voucher and with £250 spending money from sponsors Hamlyns of Scotland.…
Beef up your menu with origin labelling
Scotland is famous for the quality of its beef, and consumers will often actively seek out Scotch Beef in the knowledge that it will deliver in terms of quality and taste.
However, despite specific consumer demand for Scotch beef, it is all too often the case that caterers fail to highlight Scotch Beef on their menus, instead using simplistic descriptions like 'Sirloin Steak' or 'Grilled Beef Burger,' which offer no indication of origin.
The Meat & Livestock Commission's Tony Goodger urges chefs, restaurateurs and caterers to press for change, and make origin-labelling mandatory in all areas of foodservice…
2006: HMRC's Year of the U-turn
Since celebrating their first birthday under the new moniker of HMRC this April, Her Majesty's Revenue & Customs have been busy updating policies and issuing new guidelines, many of which affect those employed in the Scottish catering and hospitality industry.
Barry Laurie provides a roundup of the recent changes that could affect your business…
Reversing the industry trend
When Graham Drew took over ARAMARK Scotland as Regional Director four years ago, the company had only one Operations Manager and one Salesman for 22 contracts. These days, with an impressive client-retention record including The Robert Gordon University, Stevenson's College, Banta Global Turnkey and the University of Paisley, they manage more than 60.
Catering in Scotland looks at the company's continued success in an increasingly competitive market…
To lease or not to lease?
In town and city centre locations throughout the country, the majority of commercial properties are held as investments either by property companies or private individuals through their SIPPs (Self-Invested Personal Pensions). While this means that a significant number of restaurants are only ever offered for lease, it does not impact on demand, with the restaurant sector remaining buoyant. However, it does introduce a significant number of potential obstacles, which should be clearly understood from the outset.
Roy Hudghton of DM Hall outlines the potential pitfalls of the leasehold market…
Specially Selected Pork
Over the last two years, pork has been performing well within the UK foodservice sector, with caterers and consumers alike benefiting from its tasty and nutritious values.
Indeed, Specially Selected Pork, underpinned by Quality Meat Scotland's assurance scheme, offers real opportunities for caterers at every level.
Gordon Sloan extols the virtues of this highly versatile meat…
Staying put in Scotland
When a controversial newspaper article claimed that Braehead Foods, a leading purveyor of game to the catering industry, was planning to move its Kilmarnock-based operation to England because of the local council's reluctance to help with expansion plans, Jo Skailes paid him a visit to find out story behind the rumours…
(How) are you being served?
These days, when people visit hotels and restaurants, they expect a great deal more than starched tablecloths and great-tasting food, and an increasingly important aspect is how, and in what form, the cuisine is presented. Before actually enjoying it, people like to admire the look of the food, and this aesthetic art has developed into a passion for ambitious chefs.
Catering in Scotland discovers what it takes to make the most of the food you place in front clients…
Catering in Scotland magazine September/October 2006
Avoiding the VAT trap
In light of a recent HMRC clampdown on Value Added Tax, bar, restaurant and hotel bosses are advised to tread carefully when purchasing premises.
Allan Cuthbert explains how getting it wrong could lead the unwary buyer to incur unrecoverable VAT…
Selling up? Prepare for success
Licensees seeking to sell up and move on will instruct their business transfer agent to seek the best price for their business. All potential purchasers will want to know the financial health of the business and, to achieve that, will need to see up-to-date accounts, rather than historical figures. And just as vendors will seek to achieve the best price from the sale, purchasers will demand access to full trading information prior to making an offer.
Suzanne Lawrie advises openness and detailed preparations for selling your business in advance of placing it on the market…
Event of the Month
The Grand Tour;
16 – 20 July 2006;
London – Monte-Carlo
Entrants: Alex & Cameron Buchanan;
Team Number: 18;
Car: Caterham 7;
Final Placing: 13th out of 22 (Still finding it incredible we got placed at all)
Making the Most of Lamb
Scotland produces over three million lambs each year, less than half of which will be slaughtered in Scotland. For those that are slaughtered here and therefore qualify as Scotch Lamb, less than half will end up being consumed by Scots.
Margaret Stewart examines why the rest of Britain is out-eating us Scots when it comes to Scotch Lamb…
Food tourism is Scotland's future
You can hardly switch on the TV these days without encountering Jamie Oliver extolling the delights of Italian regional cuisine, or Rick Stein waxing lyrical about the glories of Cornwall and its wealth of local food. So is this just good TV or are these programmes a true reflection of a growing interest in regional food and its place of origin?
Catering in Scotland visits specialist food producer A Taste of Arran, and examines the importance of food tourism on Scotland's culture and economy…
The learning verve
As a recipient of a HIT Scholarship 2006, The Balmoral Hotel's Kim Falconer attended two modules at the Ecole hôtelière de Lausanne (EHL) in Switzerland.
The Room Revenue Management Course, and the Product & Pricing module, were taught by Nicolas Graf, graduate and Professor of Marketing and Strategy the University at EHL.
Here, Kim gives her account of her week-long experience…
Guarding Profits Against Grease
In the sewers beneath towns and cities across Scotland there is an ever-accumulating sludge of fats, oils and greases (FOGs), that cause blockages, attract rats and emit repugnant smells. So why are those in the catering industry being held responsible, and what can they do to avoid hefty fines?
Anna McNamara investigates…
Moving on up
After 14 years' transforming Ballathie House into a successful and well-known destination for tourists from all over the world, Kevin MacGillivray is finally leaving the Perthshire hotspot and is about to embark on perhaps the biggest challenge of his career.
As the new Director of EatScotland, the quality assurance "where-to-eat" scheme owned by VisitScotland and run by SFQC (Scottish Food Quality Certification), Kevin will lead a team of scheme management staff and a number of "mystery guest" assessors in what is becoming a successful and rapidly expanding initiative.
Catering in Scotland meets the man who's charged with taking it to the next level…
The real Highland feast
Men have stalked deer around and over the Scottish Highlands for centuries, and now age-old old prejudices are being challenged by a new generation of venison producers who are keen to prove their wild beast tastes as good, if not better, than any other meat on the market.
One particular company is intent on utilising best practice throughout the process while providing a food product that is a delicious and healthy alternative to traditional dishes.
Jo Skailes visits a leading Scottish wild-venison producer, and finds there's more to the meat than just great taste…
To See or Not to CCTV?
The United Kingdom is, per capita, the most watched nation on the planet, with the average citizen captured an estimated 300 times a day. There are 2.5 million CCTV cameras, equating to 10% of the world total, on everything from cash machines to buses, and an increasing number of these cameras are appearing in hotels and restaurants.
Richard Findlay explains the legal implications of operating a CCTV system in your hospitality business…
Catering in Scotland magazine 2004-2006 Archive
Location, location, location
Forget summer; for many in the hospitality industry the focus is already on Christmas. Companies and businesses all over Scotland are turning their attention to the end-of-year get-togethers, some of which are regarded as the most important fixture in the working calendar! With all the festive celebrations, theme nights, dances, ceilidhs and corporate events it can be a daunting prospect booking your firm's Christmas do…
Chef's Special
In between catching some rays and dashing inside to watch the World Cup this summer, it's only fitting to spend a lazy afternoon in your back garden sipping cold beer and watching the sun go down with friends while the barbeque sizzles away in the background. Dario Pacifici, Director of Devil's Kitchen Catering, provides us with a unique insight into his own recipes; and the use of local Scottish produce goes without saying…
The beautiful game
Many would say it is a symbol of Scotland, suggestive of heather-strewn hills and glens of tranquillity. Apart from its use to brand a popular blended whisky, wild game draws sportsmen from all over the world and many will choose a particular restaurant simply because it is on the menu.
But while we may have an evolutionary history of hunting game for the pot, the modern palate has, for years, been more accustomed to meat such as chicken, beef and lamb.
Jo Skailes investigates the growing potential of this indigenous product and why it should rightfully claim a place on everyone's menus…
Dish of the Day
When Victor and Carina Contini opened Centotre in April 2004, they had a vision for providing good, wholesome food to Edinburgh's discerning diners. But as restaurateurs in Scotland know only too well, it's not only about providing great food - it's about atmosphere and friendliness, and it's about serving great food too.
When the Continis were searching for the ultimate in up-market tableware, they found La Porcellana, which provided all the equipment, expertise and superior service they needed to compliment their establishment.
Catering in Scotland looks at the recipe for their success and finds it adds up to more than just the sum of the ingredients…
Meat matters
by Margaret Stewart
For kids brought up on the farm it's easy to make the link between what you eat and where it originates, but it's more difficult for youngsters living on inner city housing estates who have never actually seen a cow, sheep or a pig.
QMS has been steadily building its portfolio of activities to promote the benefits of eating red meat as part of a balanced diet, and with Meaty Matters, a new initiative about to launch in Scotland's primary schools, it aims to redress the balance on this issue through the schools network. Margaret Stewart explains…
If you can't stand the heat, seek help in the kitchen
by Alan Gow, Healthy Working Lives Advisor
As we head towards the height of summer, many of us are already enjoying warmer days and lighter nights but not everyone will be looking forward to the seasonal change in temperatures. For some people, the discomfort of working long shifts in hot conditions can result in overheating, commonly known as heat stress.
Alan Gow, offers some tips on how to avoid heat stress in the kitchen.
Serving up award-winning food
Almond Catering has quickly become Scotland's largest independent contract caterer, having picked up £7m-worth of contracts in its first six months of operation.
Established in 2004 and now with over 300 talented staff servicing 45 major clients from British Aerospace to VisitScotland, the firm was recently named among the top ten new businesses in The Herald newspaper's Best in Business listings.
Catering in Scotland looks at the recognition Almond has received in the last month for the award-winning quality of its food, service and hygiene…
Smoking ban fails to dent business
by Alan Gordon, Partner, DM Hall
Scaremongers warned that Scotland's pub trade faced disaster with the introduction of the smoking ban but, far from losing business, most pubs are now doing better than ever.
Alan Gordon sheds some light on the current robust market for Scottish pub properties…
The (illegal) competitive advantage
by Catriona Munro, Partner, Maclay Murray & Spens
Competition authorities in the UK and around Europe have recently been coming down hard on cartels in sectors where anti-competitive behaviour has traditionally been commonplace, such as construction and chemicals. Now, they may well have the hospitality industry in their sights after a group of French hotels was fined a total of €709,000 last year for operating a price-fixing cartel. Catriona Munro explains…
Angelo Domenico Giovanazzi (Obituary)
Angelo became widely acknowledged as one of Glasgow's finest Italian restaurateurs, and when he founded La Parmigiana on Glasgow's Great Western Road in 1978, little did he know it was to become the success it is today.
Ashes to Ashes…
Like it or lump it, the smoking ban comes into force in less than two months. It's one of the most controversial and emotive laws to be passed by the Scottish Parliament in recent years, but it is also a fact of life.
Jo Skailes examines the impact the legislation will have on the industry, and asks its people how they'll adapt, now that the ban is mere weeks away…
Older Beef: An opportunity and a threat…
This year is expected to bring big changes into the UK meat market. The Over-Thirty Month (OTM) scheme ended in January and, after 10 years in the cold, we expect export markets to reopen in the summer, allowing Scotch Beef to once again be eaten in some of the best restaurants in Europe.
Margaret Stewart explains what the changes will mean to you…
Adding the 'VOWS' factor to the recipe for success
After recently winning the Independent Catering category in the VOWS Awards 2005, arts + media catering have refocused their 12-year-old business and have now expanded their award-winning wedding division to include some of Scotland's most prestigious venues.
Catering in Scotland takes a look at what's cooking…
Firm Focus, Mitchells Quality Scottish Chicken: the healthy choice
The health benefits associated with eating more white meat and lowering our fat intake have been well-documented in recent years and this has had a knock-on effect on the Scottish chicken industry as a whole.
Joseph Mitchell (Letham) Ltd, the Angus-based processing company with over 100 years' experience in the trade, is an industry-leader in providing fresh chicken products to the catering and hospitality industry across the UK.
The medium is the message
The Internet Advertising Bureau has predicted that online advertising will be worth more than £1billion in 2005, and it now accounts for 5.8% of overall advertising expenditure in the UK. Ewen Angus reviews the growth of online advertising in 2005…
Interview: Meet the HIT helmsman
The Hospitality Industry Trust (HIT) Scotland is well-known within the industry for raising funds, promoting excellence and offering scholarships and bursaries to people to enable them to enter the industry with training of the highest standard. In 2005, as a result of the Trust's continuing success, it was decided that a full-time leader would need to be employed to give the charity the opportunity to grow to its natural potential and continue its quest to encourage excellence in the industry. David Cochrane, himself a recipient of a HIT Scotland Award in 2004, joined the organisation as Chief Executive fresh from a directorship at Springboard, and is keen to progress the charity's work throughout the country.
Crowne Plaza Glasgow recruits for the future
Three new hotshots have joined the staff at the newly re-branded Crowne Plaza Hotel, Glasgow, formerly the Glasgow Moat House. In a concerted effort to continue their tradition of high-calibre employees, the hotel will benefit from the diverse skill sets of the three bright and dedicated personalities, who between them share a total of 50 years' experience in the hospitality industry.
Success in equal measures?
The Licensing (Scotland) Bill is currently making its way through the Scottish Parliament and is expected to become law before the end of this year. The Bill proposes to radically overhaul the system of liquor licensing in Scotland and although it is not expected to take effect for some time yet, licensees would be well-advised to become familiar with its terms, and start preparing now.
Susan Young provides a sobering update for licensed premises...
Guesthouse landlady takes World Porridge title
A Highland guesthouse landlady has scooped the coveted title of World Porridge-Making Champion following the 12th annual World Porridge-Making Championships, which took place on 9 October in Carrbridge. Lynn Benge of The Pines Country House at Duthil, Carrbridge, took away the Golden Spurtle trophy, a £350 hotel voucher and with £250 spending money from sponsors Hamlyn's of Scotland.
Identifying and nurturing talent in today's workforce
In the first of a series of interviews examining the unique characteristics of talented people, their line managers and the firms for which they work, Gary Hall asks Alba Catering's Simon Harrison how he identifies those who'll bring the vital ingredient of added value to the Alba customer experience...
Living it up in Linlithgow
Nestled in the heart of Linlithgow, a stones throw away from Linlithgow Palace, lies a small culinary haven called Livingston's.
Jemma Foster ventured out to one of Lothian's best-kept secrets.
Tasting Scotland
Earlier this year, Vivien Devlin journeyed around Scotland to sample a diverse range of menus in some of the leading country house hotels, and examined how important it is to appreciate the provenance of food. Here are a few of the highlights...
Older beef goes back the menu
The Over Thirty Month Scheme (OTMS) dictated that beef from cattle over 30 months of age was banned from entering the food chain but that is all set to change, and such products will soon be back on sale.
Margaret Stewart examines the implications of the new rules...
Better safe than sued...
When a new food safety programme originally developed by NASA becomes a legal EU requirement for all food-based firms in early 2006, the system looks set to be equally strict for earth-bound businesses.
Gordon Hayburn explains the new regulations and provides a few pointers on what to look out for...
Have a Wilde Thyme at your event
When Jamie and Miranda Landale established Wilde Thyme in 2003, little did they know that within three years the company would become one of the most popular and sought-after event caterers in Scotland. From their base in Comrie, the couple, together with co-Director Andrew Hamer, have steadily grown Wilde Thyme into a thriving business which now dishes up its delicacies to weddings, birthday parties, product launches, corporate dinners and a host of other events in some of the most prestigious venues around the country.
Catering in Scotland met the people with a passion...
The Scottish Healthy Choices Award Scheme - A time for change
Things are set to change at the Scottish Healthy Choices Award Scheme (SHCAS). As part of the delivery of its health improvement programme in Scotland , the Scottish Executive is committed to building on the success of the Healthy Choices Award and developing a new national catering award for Scotland . As a first step, this will mean an end to the current award. Yvonne Garry looks back on what has proved to be an invaluable incentive for caterers & foodservice providers across the country...
Keeping Europe under wraps
There have been several statements in the press over the last few months from the Confederation of British Industry and the Chambers of Commerce lamenting the European Commission's intended changes to the Working Time Regulations' opt-out clause which applies to UK employers and employees. Bill Laughlin examines how the legislation could affect staff in the hospitality industry...
Think pink
With gay couples across Scotland being granted the right to 'marry' later this year, licensed wedding venues and catering services are presented with excellent opportunities for extending their client base.Laura McCaffrey explains how to make the most of the pink pound...
Diary of David Cavalier
When David joined Charlton House Catering from the London restaurant scene at the end of 2001, he brought with him an unprecedented degree of knowledge and experience that has helped set the independent catering company apart from the rest of the pack.
Get Google working for you
Google is the world's most used search engine with hundreds of millions of searches every day. If you can have your website at the top of the rankings you'll gain a significant increase in traffic and online business. Ewen Angus explains how marketing your website can bring good business from Google's unlimited searchers...
Supply & demand: demanding better
During a conversation with a Michelin inspector at his former restaurant in Bath, Paul Hart mentioned his impending move north to Scotland: 'Wonderful,' the inspector said, 'Fantastic produce up there, lots of great local ingredients - make sure you take advantage of them!' On arrival, full of enthusiasm and excitement, Paul found an unreliable network of suppliers with no apparent interest in their own industry. And, after nine months up here, he is still to witness any trace of improvement in the system...
Join in the game
The game industry is on a mission; to create and promote the brand that is quality Scottish wild game. Scotland has a peerless larder of this healthy, flavoursome, natural produce. The challenge is to build awareness among chefs, restaurateurs and the public as a whole, of the diversity of product available and the many, many ways in which it can be prepared and presented.
Judith Kelly investigates the phenomenal potential of these indigenous products and how they should rightfully claim a place on everyone's menus...
Be a fan of lamb
Beef consumption in the UK is at its highest ever level, with 17.3 kg per head being consumed last year. Steak continues to be a firm favourite for out-of-home dining and over 70% of Scottish consumers feel that Scotch Beef is produced to the best standards. More importantly, however, they would be willing to pay more for it.
But what about Scotch Lamb? It's an equally appetising and succulent alternative and with the lamb season just around the corner, Margaret Stewart examines why this indigenous product is worth promoting on our menus...
Igniting the senses
The 'Nouveau-cuisine' trend that continues to dominate our streets and plates comes second only to the 'Gastro-pub' phenomena. The saturation of these fusion establishments in the market endangers the originality of the concept, at times resulting in nothing more than an 'anglicised' menu. So, armed with certain reservations and a genuine appreciation of the authentic and traditional, stemming from travels around India itself, I dined at Ignite.
Labour's plans for labour
It is the intention of the Government to extend the current statutory maternity and adoption pay from six months to nine months by April 2007, and to further extend this to one year by the end of the next parliament. The Department of Trade and Industry is currently canvassing businesses for their views and opinions on the Government's consultative document entitled ' Work and Families: Choice and Flexibility '. Bill Laughlin looks at the implications of the proposed legislation...
How do you rate?
The five-yearly review of business rates took place on 1 April and rate payers are now receiving their new bills. Knowing how these values are calculated and what help is available is vital for your financial planning. Ken McCormack offers an update on Revaluation 2005...
The G8 Summit : a shroud of secrecy?
What began as an expose on the forthcoming G8 Conference at Gleneagles Hotel in July has morphed into a multi-faceted investigation. Allan Murray looks at the short and long-term effects on the Perthshire economy...
Hitting the bigtime
Catering in Scotland introduces a few of the beneficiaries of last year's scholarships from Fife College, and finds out what it takes these days for students to make a HIT of their hospitality studies.
Parliamentary Pickings
Two years ago, Sodexho Scotland embarked on what was arguably the most keenly contested tendering process in the country: the contract to supply catering to the Scottish Parliament at Holyrood in Edinburgh.
Jack's Team
Meet the team of four head chefs working for Sodexho's Executive Chef Jack Evans at the new Scottish Parliament.
Making healthy eating a priority
Sodexho's Executive Chef Jack Evans is taking healthy eating very seriously, indeed.
Matters of Fact
The hospitality industry faces a growing number of challenges with the introduction of The Disability Discrimination Act. Catering in Scotland found one hotel whose staff are making every effort to meet the deadline of 1 st October
Staying afloat in a competitive market
Now that specialist private companies are homing in on a lucrative part of the UK market, what can Scottish companies do to ensure they retain their fair market share? Max Gaunt provides some pointers for winning those contracts.
Time to change
Scottish pubs, clubs and restaurants are risking legal action because they are ignoring legislation designed to increase access for disabled people. Alex Taggart highlights the implications of failing to fall into line.
Building repeat business online
Ewen Angus highlights ways of building repeat business online.
Approaching the bar from a different angle
The so-called 'style bars' of Edinburgh and Glasgow can sometimes be a more difficult sell for cask-beer products. In today's competitive drinks market, getting your beer to the bar even before you reach the consumer is becoming a whole new challenge in itself, as Natalie Taylor explains.
Getting ready for summer
Roy Hudghton provides an overview of the current hospitality market and gives an insight into what 2004 holds for Scottish tourism.
Getting it right first time
Alan Gordon of DM Hall highlights a few of the risks involved in buying a hospitality-related business for the first time.
Challenging, but not necessarily taxing
Barry Laurie of McCabes highlights the financial benefits and tax implications of training your staff.
Searching for Sales
How can people find your website in the mass of the World Wide Web? Ewen Angus of Net Resources explains.
Saved by the staff
Alex Buchanan delves into the world of staff recruitment and discovers there's a lot more to it than simple Silver Service.
Event Horizons
Event management can be lucrative sideline for any business but it's important to recognize the pitfalls that face potential hosts. Jo Skailes talks to some experienced event managers about what it takes to make the best out of your banquet.
Net Success
Are Scottish companies staking a claim to an ever-increasing Internet spend? Ewen Angus surfs around for the facts.
Easy does it...
Allan Murray, Catering in Scotland's chef-at-large has been travelling the world searching for evidence in his ceaseless quest for nutrirional justice. Here, he explains the benefits of slow food.
Make mine a Manzanilla
Christopher Eliott Lockhart takes a look at the renaissance of a forgotten treasure..
