Ten of the north and north-east’s food and drink entrepreneurs tell Peter Ranscombe their top three tips for setting up a business.
Karen Knowles, founder of Bon Accord soft drinks
1. Create a range of products you love and you’re passionate about; this will come through when you’re speaking to buyers and customers, and it will make it easier for them to become loyal to your brand.
2. Be honest about what you are good at and don’t be afraid to ask for help. Surround yourself with people who can plug the gaps in your knowledge .
3. Don’t be scared to get out there and talk about your product, let people know who you are and why your product is so great. Share your story, be brave and be confident.
You can find out more about Bon Accord Soft Drinks on their website.
Annabel Thomas, founder of Nc’Nean whisky distillery
1. Be clear on your mission. Starting a business is tough and coming back to the “why” you’re doing it really helps in those tough times to keep you motivated.
2. Think about how you can integrate a sustainable approach from day one. While it might feel like there are a million other things to think about, it’s much harder to retro-fit. I believe it’s incumbent on any new business to seek a responsible approach to energy, waste and water usage.
3. Keep your consumer front of mind – design your business around them and their needs and wants.
You can read more about Nc’Nean whiskey Distillery on their website.
Graeme Warren, co-founder of vertical farm operator Vertegrow
1. Build a great team. We have a small but highly skilled and talented team. Having the right people who want to grow their skills and careers as we grow the business is a huge bonus.
2. Do something you believe in. It will be a lot easier to stay motivated if you are passionate about what you are doing and creating.
3. Make the most of available resources and speak to other like-minded businesses. We have met and shared experiences with some fantastic and inspirational companies, including those we have met through events organised by Opportunity North East and Scotland Food & Drink.
You can find out more about Vertegrow on their website.
Karen Saint, co-owner of Hou Hou Mei restaurant in Inverness
1. Research your market, research the area, and what’s on offer around you and establish what’s missing and would work well in the area. Find something that people – especially locals in the off season – will keep coming back to.
2. Don’t rush things. Give yourself a realistic timescale for any renovations and planning as things can often take longer than expected, especially things that are out of your control. Keep a level head and stay positive.
3. Learn from your mistakes. Opening a business is going to be difficult, especially with a brand new team which has never worked together before in new premises.
You can read more about Hou Hou Mei here.
Alex Christou, founder of Glenrinnes Distillery
1. Patience is key. Everything takes a lot longer than you think. No matter how good your product or service, there is no such thing as an “overnight success”.
2. Try to take advice or consultancy from those that truly understand your vision. There are so many people out there offering their advice and services that it’s vital to find the right fit for your business goals.
3. Take time to develop the systems and processes that underpin your business. Working with a consistent focus on quality and in line with required regulations will give you confidence to focus on growing your brand.
You can find out more about Gelnrinnes Distillery here.
Melinda Whitington, co-founder of Hebridean Charcuterie
1. Those looking to start a business should approach Business Gateway, which is what myself and my husband did when we were launching what we believe to be the first charcuterie business on the islands. When we started selling in April, we were able to access tools to improve our business skills and our adviser provided useful guidance and funding.
2. I would also suggest aspiring business owners find mentors to provide support through their own experiences.
3. Finally, make sure to join industry bodies, which can be helpful for networking within the industry.
Find out more about Hebridean Charcuterie here.
Calum Montgomery, chef-proprietor at Edinbane Lodge on Skye
1. My number one tip is to make sure you 100% believe in your product and can confidently engage customers and employees in your vision.
2. It goes without saying to give the business absolutely every bit of energy you have but also make sure the people you have supporting you have a good life-work balance as they are the most important asset you will ever have.
3. My biggest rule of thumb is to make sure to do lots of little things right. We give as much care and attention to a fillet steak as we do a piece of chicken skin.
You can find out more on the Edinbane Lodge website.
Phil Adams, co-founder of Big Mannys’ Pizza
1. Target the top: we aimed to operate on high volume like some of our chain-owned competitors whilst offering a much higher quality of product. It can be important to sacrifice margin to give consumers an unrivalled experience.
2. Network, strong contacts and good relationships: having a network of contacts that bring business your way is key, but you’ll also need support from tradesmen and suppliers daily, so it’s vital to forge good working relationships. Forming partnerships with well-known local businesses – like Codona’s Amusement Park – has helped bolster our brand.
3. Keep a very close eye on the numbers: it’s hugely costly to run a business in today’s market.
Read more about Big Manny’s Pizza on their website.
Kerry Campbell, co-founder of 8 Doors distillery at John o’Groats
1. Be flexible. It’s important to have a plan and know where you are going, but things outside your control will change. You need to expect the unexpected and learn to go with the flow and adapt quickly.
2. Be realistic on timescales and budgets. We’ve achieved so much building our distillery and visitor centre in quite a short time frame, but things have often cost more and taken longer.
3. Have fun and remember to enjoy the journey. Building a business is incredibly hard work and takes grit and determination, but there can be so many fun times along the way.
You can find out more on their website.
Andrew Stirling, founder of Upper Dysart Larder
1. Make sure you have something unique to bring to the market that makes you different to your competitors. Trial this on people other than your friends to see if it’s worth investing your time in.
2. Mentioning time, be prepared to work all hours: 24-seven, 365 days a year to get your business going and to ensure longevity. Do your own sales, do not walk straight lines and be prepared to change your business plan to suit if required (have an open ear).
3. Surround yourself with good, hard-working people, make sure your invoices go out in a timely manner and that you’re paid on time.
You can find out more on the Upper Dysart Larder website.
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