SCOTTISH HOSPITALITY, IN SEASON

Run Your Venue by the Rhythm of the Land. Protect Every Margin.

Run Your Venue by the Rhythm of the Land. Protect Every Margin.

The seasonal operational and growth engine for independent Scottish pubs & boutique hotels. Centered on local Scottish produce, wet & dry costing, regional supply chains, whole-house SOPs, and ready-to-use event marketing.

The seasonal operational and growth engine for independent Scottish pubs & boutique hotels. Centered on local Scottish produce, wet & dry costing, regional supply chains, whole-house SOPs, and ready-to-use event marketing.

Request a Demo

AUGUST / WEST COAST

The house view, from catch to close.

● Hand-dived scallops — peak quality

● Guest pour margin — 72% target

● Bank holiday event pack — ready

THE OPERATIONAL HEARTBEAT

The Seasonal Produce & Event Calendar

One practical view of what’s in peak condition, what it costs, what to prep, and how to bring it to the floor. The calendar keeps menu specs, local sourcing, GP targets, shift SOPs, and monthly marketing in lockstep.

Season

→ Menu specs → Local sourcing → GP targets → Shift SOPs → Marketing

→ Menu specs → Local sourcing → GP targets → Shift SOPs → Marketing

SIX PRACTICAL MODULES

Everything the house needs to move together.

01 / MARGIN

Recipe & Drink Costing Engine

Live wet & dry portion costing, food GP, cocktail pours, wine cost and draught beer yields — with automated price alerts.

02 / SUPPLY

Interactive Scottish Supplier & Delivery Map

Visualise local butchers, fishmongers, distilleries and craft breweries, with delivery radiuses, pricing and EHO documents.

03 / SEASON

Seasonal Produce & Menu Planning

Time peak game, West Coast shellfish, wild berries and guest pours for the best quality and strongest GP.

04 / PROMOTE

Flagship Event & Seasonal Marketing

Turnkey packs for one major monthly event: posters, menu inserts, chalkboards and social captions ready for service.

05 / HOUSE

Whole-House SOP Library

Digital spec sheets and checks for prep, station setup, cellar line-cleaning and consistent opening and closing.

06 / ASSURE

Operational Compliance & Hygiene

Daily food safety logs, temperature tracking, cellar gas checks and venue audits that are ready for EHO scrutiny.

THE 1ST OF THE MONTH

A fresh operational drop, ready for the next service.

06

Recipe & Drink Specs

02

Menu Layouts

01

Flagship Event Pack

01

Scottish Produce & Price Watch

01

FOH Staff Briefing Sheet

A PRACTICAL WALKTHROUGH

Let’s have a chat about your venue.

No long sales pitches. Just a 15-minute practical walkthrough using your menu, your local suppliers, and your kitchen setup.