Scottish pubs are smoke out trade

By the end of September, Scottish pub-goers had spent six months "enjoying the wonders of smoke-free air" or "suffering the merciless interference of a nanny state", depending on the commentator's perspective.

Whatever your outlook, there's no doubt that by the time the ban on smoking in enclosed public places has spread throughout the rest of the UK over the next year, it will have become one of the biggest changes ever to hit the country's on-trade.

In Scotland, the general consensus is that it's too early to draw conclusions on the impact of the ban. However, that hasn't stopped clashes emerging between campaign groups who are attempting to score early political points.

Recent data produced from a survey carried out by the Scottish Licensed Trade Association (SLTA), which vehemently opposed the ban, said that drink sales are down 11% and food sales have fallen 4% since the ban came into force.

A Cancer Research UK survey of 1,000 people revealed a net gain in pub customers, with a quarter of Scots saying they are likely to visit pubs and bars more frequently in smoke-free Scotland and 10% saying they are less likely to do so.

However, data to 29 July from AC Nielsen demonstrates the ban's major impact on sales of drinks through pubs in Scotland. Since the smoking ban took effect on 26 March, wet sales in Scottish pubs have grown 2.9%, compared to growth of 6.5% in England and Wales.

Figures may have been distorted by the World Cup - England was there, but Scotland wasn't. However, while growth

in wet sales is slow, pub meals are definitely on the up, according to AC Nielsen's latest food sales data covering the multiple-

managed pub sector.

"Since the ban's introduction, servings of main meals in pubs have risen by 13%, out-performing England and Wales," says AC Nielsen UK & Ireland managing director Eleni Nicholas.

"An average Scottish pub is serving 91 more main meals a week than before the ban. The smoking ban is changing the pub's social and cultural context - and there is a positive, profitable upside for publicans.

"Families and non-smokers are far more willing to spend more time and money in pubs over leisurely meals, without fear of inhaling other people's smoke. Pubs that don't serve food should really think hard about doing so in future."

Punch Taverns, which owns 520 pubs north of the border, says that food sales throughout its Scottish estate have shown some growth. It also believes customer numbers have risen since the ban started.

Punch Taverns customer services director Francis Patton says: "We are delighted with the way in which our retailers, pub managers and customers have embraced this change in the law. Compliance throughout our estate has been excellent and retailers' feedback suggests new customers being attracted into our pubs post-ban. Food sales have also grown."

In a PubChef straw poll carried out just prior to publication and involving 20 pubs across Scotland, pubs were asked whether the ban had a positive or negative effect, or no impact at all on food sales.

Of those asked, 70% said that food sales had gone up and 30% reported that the ban had no impact on sales. None of those questioned said food sales had suffered.

Punch says preparation was its key to beating the ban: individual action plans were drawn up for each pub.

Outside smoking areas were created where possible in each of the 109 pubs in Spirit Group's managed-house division.

Geronimo operations director Ed Turner believes the ban can only be a good thing for pub food sales and will help the company to move their food offer forward.

"The smoking ban will really help us to promote food - many customers don't visit pubs at all because they think they are too smoky," he says.

But the ban won't all be a bed of roses for pubs, as Ed says: "For me, the bigger issue arising from the smoking ban is the impact it will have on neighbours when lots of customers are popping outside all the time to have their cigarettes.

"It's something that hasn't really been considered by the government, but that's the thing we really have to manage.

"But ultimately, I think several opportunities definitely exist to grow our food turnover - this is a chance to make the pub, that great British institution, appeal to a wider range of people, including families."

And Scotland's health minister Andy Kerr says: "Data from New York, where the ban has been in place for more than two years, shows that in this sector takings went up, employment rose, more openings took place and more liquor licences were issued.

"Seven out of 10 people don't smoke and of those who do, 70% say they want to

give up.

"This presents huge marketing opportunities for the hospitality sector."

The Moorings: Traditional pub grub and outside area

Punch pub the Moorings in South Queensferry, West Lothian is flourishing since the smoking ban was introduced, with trade up 10%.

When licensee John Kennedy drew up an action plan with his Punch business relationship manager, they decided the most

effective way to beat the ban was to create heated outdoor areas for the Moorings as well as introducing a food offer.

John says: "Immediately before our refurbishment we weren't doing any food because we didn't have a chef. The pub did some food in the more distant past, but it wasn't quite right for our customer base - it proved too complicated and more suitable for a restaurant than a pub."

He says that the pub has gone back to basics by giving customers what they want - good quality, traditional pub grub.

"My wife oversees the food side of the business and we offer lunchtime meals from Thursday to Sunday. Our menu includes dishes such as home-made soups, steak pies, quiches, fish and chips and baked potatoes."

Another major part of the plan for the ban at the Moorings was an extensive investment in the outdoor area.

"Punch worked with me to deliver a smoking solution that would transform my community local by investing £25,000 in a new outdoor area. A large percentage of my customers are smokers, so I simply couldn't afford to ignore this opportunity."

Two luxurious outdoor areas were created just before the ban came into place: a doorway was built in the bar, allowing direct access from the heart of the pub into a courtyard, and the old beer garden was transformed.

"The outside area has come into its own with the food," says John.

"With a new food offering in place and the option of eating in the stylish outdoor area, the pub is experiencing a real boost in custom.

"People make the most of good weather by eating outside. We sell more food now than we did before the ban as a result of having better facilities and sorting out our menu."

As it started with a simple food offer, the Moorings has not needed to invest in more staff yet, but John says: "In the longer term, increasing our food offering to seven days a week will involve taking on more staff."

Summing up their experience, John says: "The response has been fantastic, there's nothing else like this in the area and the regulars absolutely love it. They recognise the effort we've made and it's paying off."

The Crown: Investing in food delivers returns

The Crown Inn in Biggar, in the Borders, has doubled its food sales since the smoking ban was introduced in Scotland on 26 March.

Licensees Gary and Lorraine Watkins joined Belhaven pub company in taking the drastic measure of investing more than £250,000 to open a new food-led lounge bar, heated smoking area, decked area and conservatory in preparation for the ban. The finishing touches were completed as the ban came into force.

When the couple took over a year ago, they inherited a pub with a fairly good reputation

for food. But with the smoking ban coming in, Gary says that a much bigger opportunity emerged.

Now he is pushing for an AA Rosette and VisitScotland's EatScotland accreditation.

"We've embraced the smoking ban and knew if we could create a nice environ