00:00So what initially drew you to Blackpool to set up this business?
00:04Well, it wasn't this business that got us to Blackpool, we moved from Scotland to here to open an Airbnb.
00:12Alright, okay.
00:14Which we've still got, which is on Hornby Road.
00:16The hotel, yeah, we've got a hotel on Hornby Road, so that's where we came to Blackpool.
00:20But we've had, we had in Scotland, we have a delicatessen for seven years.
00:26So we've done all this before.
00:28This is one of the reasons why we've done it again, because we wanted to come back and do it for Blackpool.
00:34Because there's no delicatessen, there was one 30 years ago.
00:38Yeah, I believe so, but Cleveland.
00:40And it closed, I think the gentleman retired.
00:42So we've kind of...
00:44You've got booze, but the things we stock, you don't see in booze.
00:48Right, yeah.
00:50So we've kind of brought something back to Blackpool.
00:52Yeah. Whereabouts in Scotland?
00:54A place called Fourflag, which is halfway between Dundee and Aberdeen.
01:00Alright, okay. What was the name of the...
01:02Springer's Delicatessence and Coffee Lounge.
01:06Alright, okay, perfect.
01:08So you said this business sells stuff you won't get in other places.
01:14What kind of stuff is that? What kind of products do you have on the menu?
01:18Well, we have an extensive food menu for people to sit in.
01:22So we've got cheeseboards and so forth, if you're in the fridge behind me.
01:28But we've got chilli sauces, including a Kellar No Reaper hot sauce.
01:34There's extra virgin olive oil flavoured ones.
01:40Kalamata olives in jars.
01:42We've got them once on the counter as well.
01:46There's biscuits stuffed with cheese.
01:48There's nice wines, nice gins, nice rums.
01:54So everything that's in here...
01:56We've got a gin company from Preston, so it's quite local.
02:00We've got one from Gooseney near Garstang.
02:04Alright. What are the names of those?
02:06You've got Farnham's, which is the one from Preston.
02:10And you've got Wilcox from Gooseney.
02:12Alright.
02:14And then we also stock the Bankole whisky ring, which is distilled in Blackpool.
02:20Alright, okay.
02:22Again, everything that's in here, you can't buy it in the supermarket.
02:26That's the rule we've gone down.
02:28There's some items you can buy.
02:30Now and again, Booth have put some items in that we didn't realise.
02:34But yeah, I'd say 95% of it you can't get in the supermarket.
02:39So that's what makes this business stand out.
02:41So we buy it off little artisan companies that are starting out and want to build and stuff like that.
02:47And that's the rule we're going to go down.
02:49Plus we want to try and keep everything local as much as we can.
02:53Like a lot of the cheese range and all that is all local.
02:57Like the veg company we use, that's local as well.
03:01Yeah.
03:03All local produce.
03:05How have you found Blackpool so far with the B&B and with the business so far?
03:13Well, business with the B&B this year has been very slow.
03:17It has.
03:19It's our first day opening. We've been fairly busy this morning.
03:23Have you had much of a positive or negative reaction on social media when you've been advertising?
03:32Yeah, everybody on social media seems happy. It's something people probably want.
03:37So that's just all the users.
03:41So you've got the event on the Monday.
03:45We are having lots of people together.
03:47That's a VIP evening, yeah.
03:49That's from 6 o'clock.
03:51We've sent all invites out to council and everywhere.
03:56So we're going to be launching then.
03:59This is like a soft opening.
04:01To get on us feet and stuff.
04:03It's like the menu is in, but it's not the full menu.
04:08We've got bits we haven't, we're still waiting for stock to come in.
04:12So, for suppliers and stuff.
04:15So, but yeah.
04:17Does this differ in any way from what you had in Scotland?
04:24Maybe the way you're doing things or the kind of product?
04:26Different products, obviously, you're sending a lot of this local.
04:29It's different products and we didn't have a bar in Scotland.
04:34Right, okay.
04:35So that's one of the differences.
04:37And we've gone down the moor road this time of really nice artisan products and stuff now.
04:43But, again.
04:45The area we've got is a lot bigger here than it may have in Scotland.
04:49Because it was about that, over there.
04:52Yeah, where this is massive now.
04:54You know, and this is one of the reasons.
04:56We've put a lot of thought into it.
04:58Been doing a lot of research.
05:01Been going to delis and delis with bars in.
05:04And all sorts to do research.
05:06So, we've kind of put our own touch on it now.
05:10Yeah, so you said you've got, there's a sort of opening today.
05:13You've got the VIP on Monday.
05:15What will success look like for the business?
05:17Like, within its first month, you say?
05:21I would just hope people come and use it, really.
05:24That's the biggest hope, yeah.
05:26Go and draw people in.
05:27Yeah, that's the biggest thing we want now.
05:29You know, for people to start coming in and stuff.
05:31We're open until 10 o'clock on Thursdays and Saturdays.
05:33And through the week we shut at 6.
05:36When most coffee shops shut, around 3 o'clock.
05:39We are going to start introducing little bits of stuff at night.
05:42Like, if you, say you get little bits of tapas and stuff.
05:45So if you go to like a bar or something like that.
05:47And you don't want a big massive meal.
05:49They can come in and they can have like three tapas or something and a glass of wine.
05:53It's a bit like Spain.
05:55It's the sort of thing we're going to work with and do slowly.
05:57Yeah, yeah.
05:58So it's just giving people a lot more different options.
06:00Yeah.
06:01Do you have any future plans?
06:04Anything you'd like to implement that maybe you haven't at the moment?
06:06Not at the moment.
06:08See how this goes.
06:10And then maybe in the future, I don't know.
06:12See what happens.
06:13I honestly don't know.
06:14Maybe expand it on one or somewhere else.
06:16Yeah.
06:17Maybe in London.
06:18In London?
06:19Yeah.
06:20Maybe, yeah.
06:21See how it goes.
06:22Off the back of this, we might do something else.
06:24Like David says, open another one.
06:26So, basically, yeah.
06:28So.
06:31Yeah.
06:34You said the B&B that you also run is being closed.
06:41Do you have any kind of particular reason why that is?
06:45Because obviously that's a big touristy place.
06:47A lot of tourists this year are day tripping.
06:51It's not just us.
06:52It's all the hotels.
06:54It's like all these big massive hotels on the front.
06:57No disrespect to them.
06:58They're offering deals.
07:02And it's all inclusive.
07:04Like you can go to Spain or something like that.
07:08So this is.
07:09You get bookings, but it's very, very slow.
07:12Right.
07:13Really, really slow.
07:15You know.
07:16But, yeah.
07:20Yeah.
07:21Yeah.
07:22Yeah.
07:23Yeah.
07:24Yeah.
07:25Yeah.
07:26Yeah.
07:27Yeah.
07:28Yeah.
07:29Yeah.
07:30Yeah.
07:31Yeah.
07:32Yeah.
07:33Yeah.
07:34Yeah.
07:35Yeah.
07:36Yeah.
07:37Yeah.
07:38Yeah.
07:39Yeah.
07:40Yeah.
07:41Yeah.
07:42Yeah.
07:43Yeah.
07:44Yeah.
07:45Yeah.
07:46Yeah.
07:47Yeah.
07:48Yeah.
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