Here's the New Normal: Brigston & Co.
In the advent of lock-down restrictions easing, it can be forgiven to think that the most problematic challenge that the catering industry is facing is the same one that affects us all - how are we addressing the ‘new normal’?
However, there have been many obstacles that are overcome by restaurants, bars and food trucks behind the scenes that we take for granted.
We’re talking supply meeting demand, conveying new innovative concepts and tackling the challenges that bring us the food and dining experiences we love!
In this blog post we speak to Claire and Euan from Brigston & Co, masters in the craft of smoked artisan hot-dogs, about what challenges they have had to overcome to provide us with unique handmade food time and time again, pre-and-post lock-down.
Pre-Lockdown:
Q: When you first opened, how did you get the word out?
A: Our very first event was a local festival. We had literally just got the van and managed to get it modified to our spec in the nick of time. We realised very quickly that we had got the signage wrong on the van. It wasn’t clear what we were selling. We immediately addressed this by getting a header board for above the van which made it very clear what we had to offer from a distance.
The festival had been established sometime and we were newcomers. We found that we got progressively busier as the days went on because of word of mouth. After a few months we managed to get our website and social media up and running, we get a lot of enquiries through these. We have also found that the Street Food Community in Scotland is very friendly and quite small. Traders are happy to help and recommend each other to event organisers.
We did some direct marketing to event organisers via email with information about our product, some photos and the ethos behind our concept and we found the response was extremely positive because we were doing something different. Organisers are always looking for interesting, professional and unique food vendors who can add to the full consumer experience.
Q: What was the biggest obstacle you managed to turn into a success?
A: One of our biggest obstacles was getting our product to the quality and consistency we were happy with. As our hot dogs are handmade and craft smoked, they are quite a complicated product to make. A lot of testing was required to get the correct recipe and method. We feel now we have succeeded in accomplishing this and are thrilled to have been awarded a Great Taste Award.
Q: How have you adapted to trends or changes in the market?
A: We noticed a change in the market from fast food to gourmet street food. Consumers were looking for a more artisan product with quality and provenance. This really resonated with us and we wanted to be a part of it. Later on, we also observed the move towards vegetarian and vegan foods and expanded our menu to provide more choice. We have just developed our own recipe vegan hot dog and make many vegan condiments. We also ensured that our meat hot dogs were gluten free to accommodate the rising number of people looking for gluten free foods.
Post-Lockdown:
Q: How do you aim to create a safe environment?
A: We have taken all government guidelines into consideration and have implemented a COVID-19 operating procedure. We have included a specific COVID-19 Risk Assessment which runs in conjunction with our current risk assessment. This includes clear signage for ordering, paying and collection to ensure social distancing.
Q: What will staff be doing differently to address measures in place?
Q: What concerns of customers do you anticipate and how do you address them?
It is our responsibility to keep our customers and staff safe and the fact we take this very seriously must be immediately apparent.
“We believe the greatest concern will be consumer confidence. By having a visibly safe, well signed and organised operating procedure customers will feel that their concerns have been addressed and feel more confident to queue, purchase and consume our product. ”
Through versatility and adaptability caterers have overcome numerous hurdles. From developing the quality of their product to facing the current climate in an effort to put us at ease.
Brigston & Co illustrate from their pre and post lock-down challenges that they remain a quality caterer that strive to deliver 5-star quality in terms of their product and service. Efforts that instil confidence in their customers to hopefully return to them time and again.
All our caterers have implemented COVID-Safe work practises, so if your looking for safe & reliable catering at your next event the contact us here.
#strEATtalk is our narrative series that shines a spotlight on Scotland's independent culinary scene, focusing on the journeys and stories of up and coming food innovators. Follow #strEATtalk as we get to know the people who are making our nation taste better!
