IN this week’s SME Focus a veteran of the restaurants business explains how he has found a distinctive new use for some characterful old buildings.
Name:
Kyle Steel.
Age:
29.
What is your business called?
Section33.
Where is it based?
Glasgow, now featuring across the whole of Scotland.
What does it produce, what services does it offer?
We specialise in high end pop-up dining events situated within incredible disused or derelict iconic buildings. We offer modern Scottish cuisine using locally sourced seasonal produce, paired with a variety of local unsigned musicians. One of the key parts of our business model is to give back to the local community via donations of profits, giving food to the homeless directly or donating to restoration funds of iconic venues in which we have operated. We’ve hosted week-long pop-up restaurants in venues such as disused Victorian swimming pool Govanhill Baths, the world’s oldest surviving music hall, The Britannia Panopticon on the Trongate, and offered a six course tasting menu in a 1908 pub, Sammy Dow’s on Nithsdale Road.
The business name is based on the Housing (Scotland) Act where a Section 33 is given to tenants if they’re being evicted from their home.
What is its turnover?
We aim to exceed £400,000 this year.
How many employees?
We can have upwards of 20 staff working a pop-up event, and the majority of our staff are employed on a casual basis. Most have other jobs and give up their time to support and work with me.
When was it formed?
2014.
Why did you take the plunge?
I wanted to take the opportunity to build a brand with real core beliefs, and hopefully to inspire my two young daughters. I feel strongly that if we strive to succeed while making a difference within a highly competitive market, we can lead the way for similar operators to start up and help countless more families/people in need.
What were you doing before you took the plunge?
I had spent the last seven years opening and managing various restaurants and venues across Glasgow, such as The Living Room on St Vincent Street and The Corinthian Club. I’d gained a vast amount of valuable experience but always wanted to create a smaller business using locally sourced ingredients and supporting similar operators.
How did you raise the start-up funding?
Section33 has been self funded, and through help from parents. We are now looking at investment options to continue to grow the business.
What was your biggest break?
We’ve had some amazing moments so far, most recently being crowned winners of the BII Social Responsibility award. We’ve won best pop-up in Glasgow for the last two years, and also recently been nominated for a VisitScotland award for Innovation within Tourism. In addition, we are featuring at this year’s Assembly Food Festival in Edinburgh’s George Square this month.
What do you most enjoy about running the business?
To see all of our hard work pay off by witnessing new memories being created, whether it’s between friends or families, is one of the most powerful and endearing reasons why I love what I do. Being able to take the time to engage with our guests is without doubt one of the best parts of my job. As operators we need to be able to adapt and adjust based on our guests’ feedback. Making a difference to local people in need is something we really focus on, and is a massive part of why we do what we do.
What do you least enjoy?
As with all catering and events businesses the hours can be long; however I wouldn’t change it for the world.
What are your ambitions for the firm?
I’m focused on continuing to grow the business while staying true to the core beliefs. We have plans in place to look towards a fixed location, however, not an orthodox restaurant. As always we want to offer a full experience while pushing the boundaries of events, we plan on giving scope and opportunity for up and coming young top chefs and operators. I’d love to include a development and training area where we can build towards the future. Debuting in Edinburgh at Assembly’s Food Festival is a huge opportunity and we can’t wait to hear the response from a new market, and then plan the next pop-up within an iconic Edinburgh building.
What are your five top priorities?
People.
Produce.
Environment.
Community.
Innovation.
What could the Westminster and/or Scottish governments do that would help?
Lowering VAT within our business sector would provide support.
What was the most valuable lesson that you learned?
You get out what you put in. I have two quotes on my desktop that I read daily to remind myself, as life can pass by quickly at times. They are – “I have always viewed excellence as a journey rather than a destination” and “I can accept failure, everyone fails at something. But I can’t accept not trying.”
How do you relax?
I have an incredible family around me who are unconditionally supportive and understanding, I wouldn’t describe a day in my house as relaxing as it’s full of noise and laughter; my wife and our two young daughters definitely make me thankful for everything we have.
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