Just
A busy Christmas has inspired Mitchells proprietor Angus Boyd to splash out on fitting a bar in the function room downstairs so it can be used as a piano bar. Boyd has also been putting some effort into getting stock controls in place.
December 1995 and January 1996 have proved successful months for Mitchells restaurant in Charing Cross, Glasgow. So successful, in fact, that proprietor Angus Boyd promises "a wee dram for Adopted Business followers" if the bank account goes into the black for the first time since Mitchells opened seven years ago.
Comparing the months of December and January with the same period last year shows that turnover has increased 17% and 41% respectively. Boyd puts the success down to the popularity of the functions and themed evenings he ran, and thinks his December promotion inviting people from the catering industry to come to Mitchells for a New Year drink or to celebrate their staff parties has paid off.
Boyd is also beginning to get some positive feedback from Caterer readers after featuring as an Adopted Business for six months. "A smattering of readers can be spotted simply by their greater interest in the menus and decor. They look nothing like gypsy fortune-tellers as they turn their teacups upside down to confirm the crockery is Churchill stamped," he comments.
Along with followers of the Adopted Business series are large party bookings and fully booked themed nights. Last month, Mitchells held an alternative Burns Night, which was attended by about 25 Glaswegian businesswomen.
True to tradition, haggis was on the menu. "The only male there was chef in his whites to present ‘the chieftain o' the puddin race' (when the haggis is cut open to the sound of bagpipes)," says Boyd.
piano bar plans
St Patrick's Irish night on March 17 has had a waiting list for cancellations for the past two weeks. A three-course menu for £17 per person has been drawn up, including Mitchells' version of Irish stew. A live band playing Celtic music will provide the evening's entertainment.
Boyd is expecting the good times to roll on if Globus tour operator's plan to bring its groups to Mitchells works out. This would entail about five groups a week from May to December. He is also confident that Mitchells will continue to receive business from airline crews.
In preparation for all this anticipated business, Boyd has been making more improvements to the downstairs area of the restaurant. The room is being redesigned with some ideas he has picked up from books on decorating. Walls will be plain, possibly with frieze to create a 3-D effect.
This is the second phase of refurbishment downstairs, the first being the building of a new bar at a cost of £3,000. Boyd has worked out that the refit will cost him a further £10,000, which includes the price of eight sofas at £700 each.
The refurbishment is all part of a wider plan to use the area as an after-dinner piano bar four nights a week. Local pianist Andrew May is to play at Mitchells rent free and hopefully the new decor will match the type of atmosphere he would like to create.
The tables and chairs will be stored away after any function or large party. This entails a lot of moving furniture around which Boyd describes as "a nightmare". However, the expected tour groups can go upstairs and have agreed to be out by 8pm, so as to not affect the evening session too much.
The extra custom will keep chef Jim Coakley busy at the restaurant. His fortnightly menus already seem to be going down well, although Boyd is not convinced that changing menus this often is such a good idea. "Regulars are happy to try out new dishes, but upset if the menu changes before they get a chance to test them," he comments.
Boyd is considering updating the menus monthly, which might be more appropriate for both kitchen brigade and customers. He does not want the brigade to take on too much at once.
The recent hard work from the staff is being rewarded with a staff trip skiing in the Scottish mountains for a day. Boyd is not sure when this will be. "I want to round up as many of the staff as I can and when the snow comes we will go," he comments.
help a new venture take off
Another new venture being mooted is a customer loyalty scheme, or in Boyd's words, "Mitchells Food Miles". He has been keeping an eye on developments in the USA, where frequent-dining programmes are becoming popular.
Neither Boyd nor restaurant manager Leisa Blackadder are sure what the scheme will be, so readers are invited to offer their ideas.
If you've not yet booked your place on Mitchells' open day on 25 March, there's still time. Boyd will talk about how he has brought Mitchells back to life and Andrew Eliel, managing editor of Egon Ronay's Guides, will start a debate on the criteria used for quoting restaurants in guides. n
Next visit to Mitchells: 14 March
