The seafood bar with a difference
Glasgow outlet The Finnieston has gin at its heart. Dave Hunter reports.
Cost cuts can be bad for business
Even when profits are under pressure, don’t cut corners in the cellar.
Managing expectations
Online booking systems can help licensees tap into trends as well as bigger sales.
Reel in customers with sustainability
A modern seafood offer should consider the environment, say firms.
Chef’s Special: Claire Allan, head chef of The Mercat Grill, East Lothian
Utilising the best of Scotland’s natural larder, as well as ingredients from further afield, the Mercat Grill offers simple, gastropub fayre.
Biting into bigger profits
Operators can capitalise on the burger success story
Recipe: Haggis burger by Gary Maclean, National Chef of Scotland
Gary Maclean, of City of Glasgow College and Scotland’s National Chef, joined forces with butcher Simon Howie to create this recipe
Good coffee can perk up pub profits
A focus on the fundamentals can lead to an inspired hot beverages offer
Valentine’s question time: Nick Gordon, Orchid
We chat to Nick Gordon of Aberdeen cocktail bar Orchid, SLTN’s 2017 Cocktail Bar of the Year
Make sure your pub is match-fit
Six Nations can bring welcome beer sales boost in the coming months
Columns
Luke Richardson
William Woodburn
