Q&A: Sharing profit on the menu for Inverness restaurant as duo look after staff
Ongoing investment and reacting to demand is part of the recipe for success for Ian Harrold and Richard MacLean, owners of the Fig & Thistle Bistro.
Q How would you describe your business to a stranger?
A The Fig & Thistle Bistro on Stephens Brae is one of the top-ranked restaurants in Inverness based on customer ratings on Trip Advisor. The feedback both online and face-to-face from customers is incredible, appreciating our fantastic food, relaxing atmosphere and great service.
The restaurant is on two floors, and we can currently seat 38. Many guests comment on the intimate and romantic atmosphere on the first floor with its subtle lighting and views. We also have an outdoor spill-over area which we hope to develop.
Our menu is Scottish-European and all our ingredients are top quality and locally produced. Our most popular dishes include sirloin steak, Isle of Lewis salmon, and hake.
We provide a friendly and casual dining experience while behind the scenes we are thoroughly professional, ensuring the food is outstanding and cooked from scratch. Because of our outstanding online reviews, we attract tourists from all over the world.
Q What inspired you into the business?
A Ian: We took over the bistro in June last year. I have always loved hospitality and I wanted to keep all the good things in this restaurant and add a few ideas that I knew had worked in Australia where I had worked in leading restaurants in Cairns.
I believed we could create a really special guest experience. But I couldn’t do it alone.
Richard had so much business experience in Inverness I wanted him as my business partner.
Richard: Our daughters have been friends since nursery and I met Ian at the school gates and we got to know each other. When the bistro came on the market, Ian saw the possibilities and persuaded me to come on board with him. I sold my businesses to concentrate on it. We are hands-on managers.
Q How has your business developed?
A Richard: It already had a great reputation for food and our fantastic head chef Chris Dewart has been here since it opened in 2015. We kept everything the same and used Ian’s experience and ideas to improve some things.
The menus have remained the same and will be expanded soon, introducing more vegan and gluten-free options.
We have also increased the whisky, cocktail and wine lists and are adding two booths to increase capacity.
Ian: We are continually investing in the bistro. We had the outdoor area open last summer and it was popular. We are going to approach the council to hopefully add a cover and light it to blend with the building.
We open at lunchtimes and evenings from Wednesday to Saturday but are considering opening afternoons if there is demand and on Sundays.
Q What lessons have you learnt from your time in business?
A Make sure you have enough staff – and look after them. We both believe in ensuring our 10 staff have a work-life balance and are rewarded for making the restaurant a success. When we took over everybody got a pay rise above the national minimum and 15 per cent of the profit is shared among all the staff, plus all the tips are shared.
Q What’s your vision for Inverness city centre?
A We are hoping that Stephens Brae and other areas of the city centre are developed into attractive outdoor experience areas.
Q Can you tell us something interesting about yourself?
A Ian: I moved from Australia 26 years ago and worked in LifeScan for 20 years. I once accidentally bought a church in Strathpeffer when, after a few beers, I put in an online offer for the stunning building – without realising it was binding. I sold it on a few years later.
Richard: I worked for Marks and Spencer for many years before running numerous businesses in Inverness including the Castle Cones shop, ice creams vans, bouncy castles hire, a removals company, and window cleaning.
