Name:

Chris Loudon.

Age:

42.

What is your business called?

We operate our two main units as Loudons Fountainbridge and Loudons New Waverley.

Where is your business based?

Our original café-restaurant is located in the Fountainbridge area of Edinburgh and we have recently opened a new flagship unit at Sibbald Walk as part of the New Waverley development just off the Royal Mile.

We also operate a concession café within the Lochrin Square Spacesworks.

What does it produce, what services does it offer?

We are a café-restaurant that specialises in breakfast, brunch and lunch and offer a wide array of gluten, vegan and free-from options.

What is its turnover?

Our annual gross turnover is roughly £3 million.

How many employees does it have?

We have a head office team of eight, helping to drive the business forward while a site management team of 15 looks after the sites, with the help of a further 60 full and part time chefs and front-of-house servers.

When was it formed?

Loudons LTD was incorporated with Companies House in July 2010 and after some project planning and a three month fit-out (hampered by the great snow of 2010) we opened our doors in January 2011.

Why did you take the plunge?

After graduating from university, I decided to take some time to weigh up my career options. At this time my parents, who operated a building and design company in East Lothian, were involved with a fit-out of a Swedish concept café & bakery in Edinburgh called Peters Yard. Through that connection I ended up working in and eventually managing the operation.

The experience gained in helping to develop the business encouraged us to open our own café.

How did you raise the start-up funding?

Parental help.

What was your biggest break?

Hiring our first General Manager and Head Chef! Prior to that point my brother, Douglas Humphrey, and I managed each side of the restaurant. I worked front of house while Douglas took care of the kitchen, after joining us from his former career in the automotive industry.

Craig Wheatley joined us in January 2016 and brought a wealth of experience from his time working for TRG and The Filling Station. Three years on, and Craig is still with us as our Head of Operations.

About the same time as we hired Craig, a family friend who was head chef at Fishers in the City and was looking for a fresh challenge, Timo Mason, became part of our team and helped transform our menu from basic soup and sandwiches to the extensive offering we have now.

Timo left us a couple of years ago but he passed the torch to our now Executive Chef, Peter Christensen.

What was your worst moment?

The realisation that the original concept and offering was not going to sustain the business. Fortunately, this became the turnaround moment for Loudons with a shift from counter to table service and an offering to match.

While this came with an increase to menu prices, it allowed us to up our staffing levels, improve dish quality and ultimately become profitable. ‘Worst’ moments should always be seen as a positive and a driver for change!

What do you most enjoy about running the business?

The level of detail and consideration that drives our planning and decision-making process. Everything from the position of a plug socket or the colour of the chairs is carefully considered.

What do you least enjoy?

Not having enough time to realise the above to its full potential. Since our fundamental change of service over five years ago, Loudons has been in a constant state of heavy development.

While this has transformed the business into one of Edinburgh’s most popular food destinations, we do find there just isn’t enough time or man-hours to pick apart every project to reap the maximum reward. ‘If you can get 60 per cent of the benefit NOW’ is a common saying at Loudons, but in an ideal world we would prefer to wait and have everything polished to 100%, before rolling it out.

What are your top five priorities?

1. Stability.

2. Standardisation.

3. Fountainbridge Refurb.

4. Evening Service.

5. Opening a third site in Edinburgh.

What could the Westminster and/or Scottish Governments do that would help?

Given the current condition of the political climate I think our leaders could do with sorting themselves out first.

What is the most valuable lesson you have learned?

If I was to give one piece of advice to anyone thinking of starting up their own business regardless of the industry, it would be to try and avoid involving yourself in the day-to-day running of the business.

While finding a general manager you can trust from day-one might sound daunting, it is imperative you find one or you will find yourself as the fifth person in a five-man team with nobody to drive the business forward.

A passion for great food, excellent coffee or customer service will soon fizzle out when your life gets bogged down with hiring and firing, rotas and schedules, lateness and absence to name just a few responsibilities that should be handed to an experienced GM.

This will allow you to look at new business opportunities and steer your business in the correct direction rather than letting it take you along for a ride.

How do you relax?

Ideally with a glass of wine, in front of the fire and a good movie.