By Johnny Little

‘Everybody is suffering the cost of living crisis. For a business it’s on two sides. We have our own homes to keep and our business to keep afloat as well.’

Although one in fourteen jobs in Scotland are in the hospitality sector, workers and business owners within the industry are facing the pressures of the cost of living crisis. However I spoke to a range of members of the hospitality industry who, despite acknowledging the difficulty the sector faces, are hopeful for its future.

Daniel Slattery, General Manager of the Kitty O’ Shea’s pub in the West End of Glasgow acknowledged some of the pressures facing the industry:

‘The biggest thing we’ve noticed is that the average spend per head per guest has reduced significantly’

‘Electricity and gas has massively increased… We’re fortunate enough that our rent has remained the same’

‘Covid affected people’s drinking habits. They definitely tend to drink at home or at other people’s houses.’

Despite these issues and average pay in the Scottish hospitality sector being significantly lower than average, Daniel feels confident that his pub will make it through such a tumultuous time.

‘Morale here is generally very high.. .We’ve got a great setup here. Our staff really do enjoy working here. I think that’s due to the balance we have. We have a huge pool of staff. We have over 30 staff that are happy to pick up or drop shifts’

‘We put our prices up about 4 weeks ago. It wasn’t severe, maybe an increase in 10 or 20 pence across the board’

‘People have commented, but there’s been no negativity in terms of people being reluctant to come back. I think it’s almost expected at this point with everything going up.’

David Carson, the General Manager of Platform in the city centre, also expressed similar feelings towards the current financial climate and it’s effects on his venue:

‘In regards to pricing and costs, everything has went up. All our suppliers are increasing their prices each month. Electricity has went through the roof. It costs us about 1,000 pounds to open the doors everyday.’

However, David is also confident that Platform is a strong enough venue to navigate these issues:

‘I think our employees have been ok. They’re all students, they all seem ok and nobody’s came to us with any issues.’

‘We’re not just a bar and restaurant. We’re a massive events space.’

‘It’s probably smaller independent operators that are going to feel the pinch.’

Heather Bedford, events and sales manager at Platform alongside David, shared a similar feeling as to how venues such as Platform can make it through the current crisis:

‘Trying to keep up with the pricing and heating this venue, and reflecting that in the cost as to how I sell it as an events space and then having the clients budget meet that, it’s a bit tricky but we’re getting there with it.’

Heather reflected that this move into a focus on hosting events, with footfall being reduced, could be an important tool for the industries survival:

‘It is the backbone. Without the events side we wouldn’t we wouldn’t be able to have platform everyday. But it goes hand in hand, its an events venue first and bar/restaurant second.’

Stephen Montgomery, Spokesperson for the Scottish Hospitality Group and long-time businessman in the hospitality sector also noted the difficulties facing the wider industry and the public:

‘Everybody is suffering the cost of living crisis. For a business its on two sides. We have our own homes to keep and our business to keep afloat as well

‘Obviously the pandemic had an affect of the sector. A lot of people left.’

‘Let’s face it; hospitality was one of the biggest ones hit and they can’t argue that point’

Stephen noted that despite these challenges facing all propreiters, there is a lot that venues within the hospitality sector can do to improve the experience for workers and customers:

‘We’re trying to keep our doors open to make sure that our staff get well paid but at the same time make it attractive for the consumer to come in.’

‘In my own business for example, we make sure that every employee that wants it gets food… everyones entitled to their breaks… we also offer their immediate family 25% off their bill… we give them a one-off cost of living grant.’

‘It’s all around anybody coming into the trade, looking it as a profession. They’re going to be well paid and well looked after. it’s about promoting that positive atmosphere.’

‘It’s often difficult. Its all about the perception of hospitality. Getting that changed is hard.’

Click here to read the latest report on the future of hospitality in Scotland