Training and investing in the team has resulted in sales increases and good staff retention at the pubs run by Tommy Fox MBII and his wife Jacqueline, the Bruach in Broughty Ferry and The Barrelman in Dundee.
Investing in our staff is a big part of what we do,” says Tommy. “Obviously there is a limit to what we can do, in terms of costs, but we’ve added an extra layer on top of our standard training, by getting our team to visit local distilleries and 48 / SUMMER 2026 breweries. It’s a fun day out for them, but they’re also learning about the products that we’re selling and they become invested in the business.”
The visits usually involve a tutored tasting session and those attending also get to learn about the manufacturing processes.
“It’s particularly great at this time of year, when we have lots of tourists in the pub. When someone asks for a product that’s local to Dundee, the bar staff are able to talk enthusiastically about a product and really get behind it.”
Sales have benefitted too as customers, who may have just ordered a standard national brand, have purchased a smaller batch, more premium brands with a higher price point, explains Tommy.
“It helps with staff retention too,” says Tommy. “When we talk to other operators, they tell us they are struggling to keep their teams, whereas we seem to have a good retention rate, because, we believe, we add value.
“For instance, instead of both myself and Jacqueline going to a wine tasting or trade show, one of us will take a team member along instead. It’s of little cost to us, but it’s of massive value to them.”
And there’s another benefit for the team too, adds Tommy: “We see our staff knowledge reflected in the tips they receive, which means they are all getting more in their bank accounts, as well as seeing our sales increase.”
Tommy adds that the business has also seen a shift in how many more customers want locally produced and sustainable products. “People are getting behind this and while they may not be coming out as often as they once did, they are spending more when they do.” Tommy spends a lot of time developing partnerships with suppliers, from drinks producers to local butchers, as well as fruit and veg sellers.
TRAINING REDUCES WASTAGE
While the pubs only sell keg products, no cask, Tommy has seen the benefit of staff studying for a beer qualification. “We’re recently been accredited with the Perfect Pint Promise, from Cask Marque, which focuses on the pour and presentation. We put anyone who is handling beer through a qualification, which covers everything from cellar cleanliness, and makes sure every pour from the keg to the glass is perfect every time.
“There is less wastage, so the yield is higher.”
