The owner of a print company has invented a tough, longer lasting and washable menu that is claimed can save restaurants up to 70 per cent in costs.
SuperTuffMenus, launched by Philip Wilson, uses specialist machinery and materials to produce the menus, now supply around 100 restaurants, cafés and bars across the UK in cities including Glasgow, Manchester, Leeds, Newcastle, Dundee and Birmingham.
Read more: David Watt: The attributes Scottish businesses need to thrive
The firm said that with the "potential to be a global product", the menus help to reduce paper waste, decreases the restaurant’s carbon footprint and can save owners a significant sum in menu costs, time and effort.
The company is now adding coasters, placemats, reserved cards and other products to its offering and is focusing on increasing its customer base in 2019.
Mr Wilson, above, said: “We invested in machinery that would allow us to make our SuperTuffMenus and so far the response has been fantastic.
"We’re supplying venues across the country and we’ve had interest from the USA and Spain.
"A restaurant owner with 100 covers might use 500 laminated card menus every couple of months, but if they came to us we would recommend buying 60-70 of our products that could last over a year. The cost per menu may be higher initially due to the quality, but overall they would be saving a substantial fee."
Read more: Former Fife miner invents soluble bandages that could ease pain of millions
He said: "Our longstanding clients include Oro, Chaakoo, Viva and Red Onion in Glasgow, Yard and Coop who have multiple locations and Bundobust which is emerging as a top chain in the North West of England.
"Independent restaurants are enjoying the diversity our menus brings and are steadily getting on board. Working closely with our clients so the design suits their brand and needs, we ensure that every one of their customers are given a classy feeling, clean and high quality menu – after all it’s the only piece of marketing that every customer will have in their hands.”
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article