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03/09/2010
Research Summaries
Over a barrel - Why your business needs whisky
Scotch Whisky is synonymous with Scotland. Its notoriety as an authentic, luxury product establishes our famous drink as a vital contributor to the Scottish economy. At a time when many traditional areas of manufacturing are on the decline in Scotland, the Scotch Whisky industry remains a steadfast force, with stable employment and investment. Growth in overseas exports, which generated over £3 billion in 2008, and the rise in product value indicate more positive growth in the future.
With such a commanding reputation, Scotch Whisky is an ambassador for Scotland overseas. It gives us that point of distinction that will attract visitors and help us stand out against the competition. How can your business use the popularity of our most famous export to boost your business?
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27/07/2010
Practical Tools
Scotland Food & Drink
Established in 2007, Scotland Food & Drink is a not-for-profit organisation created to guide food and drink companies of all sizes towards increased profitability. Their mission is to grow the industry from £7.5 billion to £12.5 billion by 2017 and their vision is to build Scotland's international reputation as 'A Land of Food and Drink'.
Scotland Food & Drink is a unique leadership organisation supported by the Scottish Government. It is tasked with growing the value of Scotland's food and drink sector, making it more profitable and delivering greater global success in a challenging and competitive environment.
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16/06/2010
Case Studies
Whitmuir Organics
Owners Pete and Heather Ritchie have grown Whitmuir Organics in the Scottish Borders from a small farming operation to the point where it is now a thriving farm shop, cafe, restaurant and gallery, employing 25 full/part time staff.
“Having farmed the north-facing land for 10 years and sold some limited produce out of the back of a silage shed, we were faced with the decision of whether to continue to ‘tick over’ in this way, or try and expand the business by exploring new markets and products”, says Pete.
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03/06/2010
Only Available on TIS
Ear to the Ground May 2010
Ear to the Ground – the newsletter from Tourism Intelligence Scotland – is a must read for all businesses who want to get ahead and stay competitive. It is designed to be practical, useful and timely, with ideas and tips to provide you with a snapshot of some of the relevant issues in the tourism industry in Scotland and beyond.
This edition focuses on food and drink and provides top tips for making the most of Scotland’s natural larder.
Learn more
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28/05/2010
Presentations
Insights and Tips from Tourism Innovation Day 2010
Insights and Tips that were gathered from the industry and shared at the ‘So What...!’ workshops at Tourism Innovation Day
Our inspirational Speakers were:
Audrey Hogan - Caley Cruisers Maggie Pickens - St Andrews Coach Houses
Paul Easto - Wilderness Scotland John Strachan - Maximillion
Bill Barber - Bluebell Croft Craig Stevenson - Braehead Foods
David Johnston - Montpeliers
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28/05/2010
Practical Tools
Provenance on a Plate
Food is an integral part of Scotland’s visitor experience. The Government has identified local provenance as one of the key areas for growth: it gives visitors the authentic experience that they are looking for, while also supporting the local economy.
The website below provides everything you need to know about origin declaration in a special ‘toolkit’ for food and drink producers and food tourism businesses. It covers legal requirements, best practice guidelines, handy example menus and case studies with businesses that have used the toolkit successfully. Specific information is available on products from every sector, from meat to bakery goods to drink.
Click here for more information
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28/05/2010
Research Summaries
Whisky Galore
What visit to Scotland is complete without a wee dram?! Scotch Whisky is the product most associated with Scotland and distilleries have become a must-visit destination for 1.2 million visitors each year. Such an iconic product offers the potential to grow tourism revenues.
ScotlandWhisky is a project that aims to explore how the Tourism and Scotch Whisky industries can work together to promote Whisky Tourism. It has developed the ‘Embassy’ network – a range of hotels, golf courses, bars and restaurants that have met specific quality criteria, including staff trained at the Scotch Whisky Training School.
Such initiatives prove that tourism businesses can attract more visitors if they work together with local distilleries to create new, exciting and ‘uniquely Scottish’ whisky experiences.
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27/05/2010
Research Summaries
The benefits of providing a quality Scottish food and drink offer
Scottish food and drink has never looked so appetising! For many visitors, culinary tourism is an integral part of their travel experience. In Scotland, there is an increasing demand for visitors to sample local, distinctive food and to taste traditional cooking.
As a result, visitors to Scotland are willing to pay more for Scottish dishes. By opting for authentic, regional produce, tourism businesses can increase profits and enhance their profile – simply by clearly communicating where the food has come from. The average increase in takings can be anywhere between 3% and 15%, potentially higher.
Businesses can share what exists on their doorstep, while providing a unique experience and adding value to their service. 2010 is year to get on board, as the government and industries work together to build Scotland’s reputation as ‘The Land of Food and Drink’. This profile is helping businesses to deliver the best of Scottish produce to 16 million visitors every year.
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21/04/2010
Case Studies
Prince's House Hotel
Prince’s House Hotel in Glenfinnan, owned by award-winning chef Kieron Kelly, specialises in Scottish cuisine using the rich larder which is available locally - including fish and shellfish from Mallaig, local venison, game birds from local estates, Scottish beef and lamb, farmhouse cheeses, local smoked meats and salmon, local fruit and vegetables from an organic grower and, in Autumn, locally-gathered wild mushrooms and berries.
Kieron says: ‘We’ve been at Prince’s House Hotel now for 8 years and have always wanted to use local produce and support local people and businesses. Local suppliers are now aware of what we do and new suppliers will also approach us speculatively’.
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28/03/2010
Case Studies
Breadalbane Tourism Group
The Breadalbane Tourism Group has launched a range of ready-made visitor packages celebrating the glorious outdoors and diverse larder of this fascinating region, in a bid to increase low season business.
The initiative grew from the area’s participation in a ‘Planning to Succeed’ pilot programme, part-funded by Scottish Enterprise.
Ken Chew, Chair of the Breadalbane Tourism Group says: “Part of the scheme is aimed at individual business development, however the real message that was brought to us by programme leaders was how much more we can achieve by working together rather than in competition”.
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