To kick this chapter off, we thought, who better than owner Ryan. He has been with us since the very beginning and can shed some light on where The Buttery began, challenges that he has faced, and what strategies he has implemented to maintain its roaring success for decades. Let\u2019s get into it\u2026<\/p>\n\n\n\n
Where it all began<\/strong><\/h2>\n\n\n\nRyan\u2019s journey to a fruitful career in hospitality didn\u2019t start how many would have thought. He in fact began his adult years at the prestigious Royal Conservatoire<\/a> in Glasgow, majoring in Dramatic Studies. Following graduation, he worked in some roles aligning with his field of study, but also worked part-time for Alloa Brewery, who at the time, owned the Rogano and The Buttery.<\/p>\n\n\n\nIt would be this part-time position at the Rogano that sparked Ryan\u2019s passion for the industry, eventually working his way up to Manager at Caf\u00e9 Rogano in just one short year.<\/p>\n\n\n\n
Ryan notes: \u2018it was in this position that I found a real love for the industry, and I happened to be very good at it too.\u2019<\/p>\n\n\n\n
The makings of a young entrepreneur<\/strong><\/h2>\n\n\n\nAround 1997, Ryan decided to leave Alloa Brewery, and went into business to open the iconic Gavin\u2019s Mill in Milngavie. This venue was fairly similar to what The Buttery is today \u2013 high quality Scottish food in an inviting and relaxed environment. The restaurant was a resounding success, and Ryan chose to sell up and move onto new ventures in 2001.<\/p>\n\n\n\n
Following this, he opened our very first Two Fat Ladies unit on Dumbarton Road, shortly followed by the City Centre venue in 2005. Both were very successful, and this paved the way for his chance to buy our forever home, The Buttery on Argyle Street.<\/p>\n\n\n\n
Ryan was now in business with our very own co-director Gavin\u2019s father and boy did they have their work cut out.<\/p>\n\n\n\n![\"Interiors](\"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/BUTTERY-SEPT-157-of-160-1-1024x684.jpg\")
<\/figure>\n\n\n\nUnfortunately, back in December of 2006, there was a fire in the kitchen causing significant damage to the property. This resulted in a lengthy and costly six-month refurbishment project prior to opening their doors, with Ryan noting that \u2018it took twice as long, and cost twice as much as first projected\u2019.<\/p>\n\n\n\n
He added: \u2018this project was far bigger than anything we\u2019d worked on before. The sheer scale of it was uncharted territory for us as we had been previously used to smaller units. Thankfully the banks were very supportive with our endeavours.\u2019<\/p>\n\n\n\n
Fast-forward to 2007, and it was finally (re)opening day at one of Glasgow\u2019s most iconic restaurants.<\/p>\n\n\n\n
The early days of The Buttery<\/strong><\/h2>\n\n\n\nReflecting on the inception of the restaurant, Ryan stated that: \u2018interestingly, the first review we got was from The Herald and it was an absolute stinker. That being said, it got people talking, and visiting too. We already had a great reputation from our other two units in the city, so that definitely helped. We put our all into the business from the very beginning, and it all seemed to pay off thankfully.\u2019<\/p>\n\n\n\n
The phrase \u2018no risk, no reward\u2019 definitely springs to mind here.<\/p>\n\n\n\n![\"Interiors](\"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/BUTTERY-SEPT-160-of-160-1024x684.jpg\")
<\/figure>\n\n\n\nRyan and his team wanted to maintain the offering of The Buttery that he remembered from the 90\u2019s \u2013 good, honest, Scottish food. But he wanted to take away the element of \u2018stuffiness\u2019 he felt it had and turn it into a much more relaxed dining experience. Anyone who has visited us will likely agree this has been achieved ten-fold.<\/p>\n\n\n\n
Fun fact: one key part that did change was actually the way guests would enter the premises. Previously, they would join us from the side entrance that runs alongside the car park. When the unit was under refurbishment, the original Victorian entrance was discovered behind some sheets of plasterboard. This would become the main entrance and actually made the venue\u2019s layout way more practical.<\/em><\/p>\n\n\n\nMore recent times<\/strong><\/h2>\n\n\n\nWhen asked what sort of dining experience The Buttery aims to provide, Ryan simply replied: \u2018service led, delivering the best of Scottish food.\u2019 At The Buttery, the team are encouraged to showcase their personalities, connecting to guests and making them feel at home when they join us. Ryan adds: \u2018it should be our<\/em> pleasure to serve them, rather than the other way around.<\/p>\n\n\n\n![\"Interiors](\"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/BUTTERY-SEPT-158-of-160-1024x684.jpg\")
<\/figure>\n\n\n\nLooking at the reasons The Buttery remains so unique and stands out amongst other restaurants in the city, Ryan notes that: \u2018uniqueness isn\u2019t something you can buy or teach. The Buttery is a very special place with a distinctive charm unlike any other. It is an almost museum-like piece, essentially in the middle of nowhere. It is a hugely unique space, and we want to make sure that nothing changes. We could never recreate The Buttery; it really is its own piece of Glasgow history.\u2019<\/p>\n\n\n\n
When hiring team members here at The Buttery, Ryan notes that while skills and experience are great, he generally looks at the individual and their personality at the interview, stating that: \u2018emotional intelligence is the most important asset anyone can have. Our team work so well together and that really extends to the unmatched customer experience we have here.\u2019<\/p>\n\n\n\n
Ryan adds: \u2018we have a genuine care for the team, and owners are always on the floor at some point. There is a real empathy between the management and the staff.\u2019<\/p>\n\n\n\n
The customer experience<\/strong><\/h2>\n\n\n\nHere at The Buttery, we always aim to ensure the highest level of customer satisfaction for ever guest who visits us. Ryan notes: \u2018we put customer satisfaction at the very core of everything we do. While food and drink are obviously important, our guests having the best experience is so key to everything we do.\u2019<\/p>\n\n\n\n![\"Buttery](\"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-44-1024x683.png\")
<\/figure>\n\n\n\nWhen asked if there were any memorable customer experiences he would like to share, he simply stated: \u2018they are all truly special, I couldn\u2019t choose a few from the time I\u2019ve been at The Buttery. I do however take great pleasure in watching a whole family tree sitting at a table enjoying lunch or dinner. The joy of seeing grandparents, right down to grandchildren, is something so remarkable.\u2019<\/p>\n\n\n\n
Some lessons learned<\/strong><\/h2>\n\n\n\nWhen asked if there were any lessons he had learned from his time as a restaurant owner, Ryan notes a few\u2026<\/p>\n\n\n\n
\u2018Never take things for granted, you always need to stay on top of your game and maintain standards, even when it may not be financially viable.\u2019<\/p>\n\n\n\n
He also notes that business success isn\u2019t always quantified by a healthy bank balance and material possessions, it should also be measured with enjoying the job, and what people actually think of the business, and their experiences.<\/p>\n\n\n\n
Looking at some of the challenges faced by The Buttery, he notes that \u2018food inflation, energy costs and business rates are a real concern. We aren\u2019t really on a level playing field with the rest of the United Kingdom currently. Staffing is also an issue. While we\u2019ve been so lucky with a consistently stable team, there is a real skill shortage in the country, particularly with chefs and management roles.<\/p>\n\n\n\n
That being said, we\u2019re still doing what we do best here at The Buttery. And long may it continue.\u2019<\/p>\n\n\n\n
Some advice to aspiring restaurateurs<\/strong><\/h2>\n\n\n\nThere may be some of you reading this article that are thinking of opening your own venue or are in the process of doing so at the moment.<\/p>\n\n\n\n
When asked what advice he would give to any budding entrepreneur Ryan notes: \u2018you should always get as much experience as possible. Try to work in every area of the business \u2013 bar, restaurant and kitchen, before taking on any project.\u2019<\/p>\n\n\n\n
He also adds: \u2018you should always have an airtight business plan in place, with a solid understanding of where you want the business to go throughout its timeline. Restaurants are a very expensive venture to run, so you should be aware of the costings of everything.\u2019<\/p>\n\n\n\n
Finally, he notes: \u2018reputation is everything. You should always strive to build and maintain this. Word-of-mouth, customer experience and a solid marketing strategy are all so key when trying to achieve distinction in this competitive industry.\u2019<\/p>\n\n\n\n
Future plans<\/strong><\/h2>\n\n\n\nWhen asked what the future plans for The Buttery are, Ryan simply stated: \u2018it takes so much time and effort to maintain our prestigious standards here. Currently, we have no plans for another venue. But, if the right place were to come up, who knows what could happen.<\/p>\n\n\n\n
Right now, our focus is on maintaining all areas of this establishment, particularly in recent years. We want our guests to continue having the best experience possible. That is, and always will be, the cornerstone of The Buttery.\u2019<\/p>\n","protected":false},"excerpt":{"rendered":"
You all have been loving our \u2018spotlight on\u2019 series, and quite rightly so. It allows our visitors a detailed insight into the team, their favourite dishes and plans for the future. In the spirit of \u2018giving the people what they want\u2019, we now bring you our next instalment. Up until now, admittedly, the kitchen team […]<\/p>\n","protected":false},"author":1,"featured_media":1259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"rttpg_featured_image_url":{"full":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"landscape":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"portraits":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"thumbnail":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-150x150.png",150,150,true],"medium":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-300x200.png",300,200,true],"large":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-1024x683.png",800,534,true],"1536x1536":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-1536x1024.png",1536,1024,true],"2048x2048":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false]},"rttpg_author":{"display_name":"The Buttery","author_link":"https:\/\/twofatladiesrestaurant.com\/buttery\/author\/thebuttery_wp2\/"},"rttpg_comment":0,"rttpg_category":"Uncategorised<\/a>","rttpg_excerpt":"You all have been loving our \u2018spotlight on\u2019 series, and quite rightly so. It allows our visitors a detailed insight into the team, their favourite dishes and plans for the future. In the spirit of \u2018giving the people what they want\u2019, we now bring you our next instalment. Up until now, admittedly, the kitchen team…","_links":{"self":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/comments?post=1254"}],"version-history":[{"count":2,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254\/revisions"}],"predecessor-version":[{"id":1261,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254\/revisions\/1261"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/media\/1259"}],"wp:attachment":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/media?parent=1254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/categories?post=1254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/tags?post=1254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
It would be this part-time position at the Rogano that sparked Ryan\u2019s passion for the industry, eventually working his way up to Manager at Caf\u00e9 Rogano in just one short year.<\/p>\n\n\n\n
Ryan notes: \u2018it was in this position that I found a real love for the industry, and I happened to be very good at it too.\u2019<\/p>\n\n\n\n
The makings of a young entrepreneur<\/strong><\/h2>\n\n\n\nAround 1997, Ryan decided to leave Alloa Brewery, and went into business to open the iconic Gavin\u2019s Mill in Milngavie. This venue was fairly similar to what The Buttery is today \u2013 high quality Scottish food in an inviting and relaxed environment. The restaurant was a resounding success, and Ryan chose to sell up and move onto new ventures in 2001.<\/p>\n\n\n\n
Following this, he opened our very first Two Fat Ladies unit on Dumbarton Road, shortly followed by the City Centre venue in 2005. Both were very successful, and this paved the way for his chance to buy our forever home, The Buttery on Argyle Street.<\/p>\n\n\n\n
Ryan was now in business with our very own co-director Gavin\u2019s father and boy did they have their work cut out.<\/p>\n\n\n\n<\/figure>\n\n\n\nUnfortunately, back in December of 2006, there was a fire in the kitchen causing significant damage to the property. This resulted in a lengthy and costly six-month refurbishment project prior to opening their doors, with Ryan noting that \u2018it took twice as long, and cost twice as much as first projected\u2019.<\/p>\n\n\n\n
He added: \u2018this project was far bigger than anything we\u2019d worked on before. The sheer scale of it was uncharted territory for us as we had been previously used to smaller units. Thankfully the banks were very supportive with our endeavours.\u2019<\/p>\n\n\n\n
Fast-forward to 2007, and it was finally (re)opening day at one of Glasgow\u2019s most iconic restaurants.<\/p>\n\n\n\n
The early days of The Buttery<\/strong><\/h2>\n\n\n\nReflecting on the inception of the restaurant, Ryan stated that: \u2018interestingly, the first review we got was from The Herald and it was an absolute stinker. That being said, it got people talking, and visiting too. We already had a great reputation from our other two units in the city, so that definitely helped. We put our all into the business from the very beginning, and it all seemed to pay off thankfully.\u2019<\/p>\n\n\n\n
The phrase \u2018no risk, no reward\u2019 definitely springs to mind here.<\/p>\n\n\n\n<\/figure>\n\n\n\nRyan and his team wanted to maintain the offering of The Buttery that he remembered from the 90\u2019s \u2013 good, honest, Scottish food. But he wanted to take away the element of \u2018stuffiness\u2019 he felt it had and turn it into a much more relaxed dining experience. Anyone who has visited us will likely agree this has been achieved ten-fold.<\/p>\n\n\n\n
Fun fact: one key part that did change was actually the way guests would enter the premises. Previously, they would join us from the side entrance that runs alongside the car park. When the unit was under refurbishment, the original Victorian entrance was discovered behind some sheets of plasterboard. This would become the main entrance and actually made the venue\u2019s layout way more practical.<\/em><\/p>\n\n\n\nMore recent times<\/strong><\/h2>\n\n\n\nWhen asked what sort of dining experience The Buttery aims to provide, Ryan simply replied: \u2018service led, delivering the best of Scottish food.\u2019 At The Buttery, the team are encouraged to showcase their personalities, connecting to guests and making them feel at home when they join us. Ryan adds: \u2018it should be our<\/em> pleasure to serve them, rather than the other way around.<\/p>\n\n\n\n<\/figure>\n\n\n\nLooking at the reasons The Buttery remains so unique and stands out amongst other restaurants in the city, Ryan notes that: \u2018uniqueness isn\u2019t something you can buy or teach. The Buttery is a very special place with a distinctive charm unlike any other. It is an almost museum-like piece, essentially in the middle of nowhere. It is a hugely unique space, and we want to make sure that nothing changes. We could never recreate The Buttery; it really is its own piece of Glasgow history.\u2019<\/p>\n\n\n\n
When hiring team members here at The Buttery, Ryan notes that while skills and experience are great, he generally looks at the individual and their personality at the interview, stating that: \u2018emotional intelligence is the most important asset anyone can have. Our team work so well together and that really extends to the unmatched customer experience we have here.\u2019<\/p>\n\n\n\n
Ryan adds: \u2018we have a genuine care for the team, and owners are always on the floor at some point. There is a real empathy between the management and the staff.\u2019<\/p>\n\n\n\n
The customer experience<\/strong><\/h2>\n\n\n\nHere at The Buttery, we always aim to ensure the highest level of customer satisfaction for ever guest who visits us. Ryan notes: \u2018we put customer satisfaction at the very core of everything we do. While food and drink are obviously important, our guests having the best experience is so key to everything we do.\u2019<\/p>\n\n\n\n<\/figure>\n\n\n\nWhen asked if there were any memorable customer experiences he would like to share, he simply stated: \u2018they are all truly special, I couldn\u2019t choose a few from the time I\u2019ve been at The Buttery. I do however take great pleasure in watching a whole family tree sitting at a table enjoying lunch or dinner. The joy of seeing grandparents, right down to grandchildren, is something so remarkable.\u2019<\/p>\n\n\n\n
Some lessons learned<\/strong><\/h2>\n\n\n\nWhen asked if there were any lessons he had learned from his time as a restaurant owner, Ryan notes a few\u2026<\/p>\n\n\n\n
\u2018Never take things for granted, you always need to stay on top of your game and maintain standards, even when it may not be financially viable.\u2019<\/p>\n\n\n\n
He also notes that business success isn\u2019t always quantified by a healthy bank balance and material possessions, it should also be measured with enjoying the job, and what people actually think of the business, and their experiences.<\/p>\n\n\n\n
Looking at some of the challenges faced by The Buttery, he notes that \u2018food inflation, energy costs and business rates are a real concern. We aren\u2019t really on a level playing field with the rest of the United Kingdom currently. Staffing is also an issue. While we\u2019ve been so lucky with a consistently stable team, there is a real skill shortage in the country, particularly with chefs and management roles.<\/p>\n\n\n\n
That being said, we\u2019re still doing what we do best here at The Buttery. And long may it continue.\u2019<\/p>\n\n\n\n
Some advice to aspiring restaurateurs<\/strong><\/h2>\n\n\n\nThere may be some of you reading this article that are thinking of opening your own venue or are in the process of doing so at the moment.<\/p>\n\n\n\n
When asked what advice he would give to any budding entrepreneur Ryan notes: \u2018you should always get as much experience as possible. Try to work in every area of the business \u2013 bar, restaurant and kitchen, before taking on any project.\u2019<\/p>\n\n\n\n
He also adds: \u2018you should always have an airtight business plan in place, with a solid understanding of where you want the business to go throughout its timeline. Restaurants are a very expensive venture to run, so you should be aware of the costings of everything.\u2019<\/p>\n\n\n\n
Finally, he notes: \u2018reputation is everything. You should always strive to build and maintain this. Word-of-mouth, customer experience and a solid marketing strategy are all so key when trying to achieve distinction in this competitive industry.\u2019<\/p>\n\n\n\n
Future plans<\/strong><\/h2>\n\n\n\nWhen asked what the future plans for The Buttery are, Ryan simply stated: \u2018it takes so much time and effort to maintain our prestigious standards here. Currently, we have no plans for another venue. But, if the right place were to come up, who knows what could happen.<\/p>\n\n\n\n
Right now, our focus is on maintaining all areas of this establishment, particularly in recent years. We want our guests to continue having the best experience possible. That is, and always will be, the cornerstone of The Buttery.\u2019<\/p>\n","protected":false},"excerpt":{"rendered":"
You all have been loving our \u2018spotlight on\u2019 series, and quite rightly so. It allows our visitors a detailed insight into the team, their favourite dishes and plans for the future. In the spirit of \u2018giving the people what they want\u2019, we now bring you our next instalment. Up until now, admittedly, the kitchen team […]<\/p>\n","protected":false},"author":1,"featured_media":1259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"rttpg_featured_image_url":{"full":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"landscape":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"portraits":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"thumbnail":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-150x150.png",150,150,true],"medium":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-300x200.png",300,200,true],"large":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-1024x683.png",800,534,true],"1536x1536":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-1536x1024.png",1536,1024,true],"2048x2048":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false]},"rttpg_author":{"display_name":"The Buttery","author_link":"https:\/\/twofatladiesrestaurant.com\/buttery\/author\/thebuttery_wp2\/"},"rttpg_comment":0,"rttpg_category":"Uncategorised<\/a>","rttpg_excerpt":"You all have been loving our \u2018spotlight on\u2019 series, and quite rightly so. It allows our visitors a detailed insight into the team, their favourite dishes and plans for the future. In the spirit of \u2018giving the people what they want\u2019, we now bring you our next instalment. Up until now, admittedly, the kitchen team…","_links":{"self":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/comments?post=1254"}],"version-history":[{"count":2,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254\/revisions"}],"predecessor-version":[{"id":1261,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254\/revisions\/1261"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/media\/1259"}],"wp:attachment":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/media?parent=1254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/categories?post=1254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/tags?post=1254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/figure>\n\n\n\nUnfortunately, back in December of 2006, there was a fire in the kitchen causing significant damage to the property. This resulted in a lengthy and costly six-month refurbishment project prior to opening their doors, with Ryan noting that \u2018it took twice as long, and cost twice as much as first projected\u2019.<\/p>\n\n\n\n
He added: \u2018this project was far bigger than anything we\u2019d worked on before. The sheer scale of it was uncharted territory for us as we had been previously used to smaller units. Thankfully the banks were very supportive with our endeavours.\u2019<\/p>\n\n\n\n
Fast-forward to 2007, and it was finally (re)opening day at one of Glasgow\u2019s most iconic restaurants.<\/p>\n\n\n\n
The early days of The Buttery<\/strong><\/h2>\n\n\n\nReflecting on the inception of the restaurant, Ryan stated that: \u2018interestingly, the first review we got was from The Herald and it was an absolute stinker. That being said, it got people talking, and visiting too. We already had a great reputation from our other two units in the city, so that definitely helped. We put our all into the business from the very beginning, and it all seemed to pay off thankfully.\u2019<\/p>\n\n\n\n
The phrase \u2018no risk, no reward\u2019 definitely springs to mind here.<\/p>\n\n\n\n<\/figure>\n\n\n\nRyan and his team wanted to maintain the offering of The Buttery that he remembered from the 90\u2019s \u2013 good, honest, Scottish food. But he wanted to take away the element of \u2018stuffiness\u2019 he felt it had and turn it into a much more relaxed dining experience. Anyone who has visited us will likely agree this has been achieved ten-fold.<\/p>\n\n\n\n
Fun fact: one key part that did change was actually the way guests would enter the premises. Previously, they would join us from the side entrance that runs alongside the car park. When the unit was under refurbishment, the original Victorian entrance was discovered behind some sheets of plasterboard. This would become the main entrance and actually made the venue\u2019s layout way more practical.<\/em><\/p>\n\n\n\nMore recent times<\/strong><\/h2>\n\n\n\nWhen asked what sort of dining experience The Buttery aims to provide, Ryan simply replied: \u2018service led, delivering the best of Scottish food.\u2019 At The Buttery, the team are encouraged to showcase their personalities, connecting to guests and making them feel at home when they join us. Ryan adds: \u2018it should be our<\/em> pleasure to serve them, rather than the other way around.<\/p>\n\n\n\n<\/figure>\n\n\n\nLooking at the reasons The Buttery remains so unique and stands out amongst other restaurants in the city, Ryan notes that: \u2018uniqueness isn\u2019t something you can buy or teach. The Buttery is a very special place with a distinctive charm unlike any other. It is an almost museum-like piece, essentially in the middle of nowhere. It is a hugely unique space, and we want to make sure that nothing changes. We could never recreate The Buttery; it really is its own piece of Glasgow history.\u2019<\/p>\n\n\n\n
When hiring team members here at The Buttery, Ryan notes that while skills and experience are great, he generally looks at the individual and their personality at the interview, stating that: \u2018emotional intelligence is the most important asset anyone can have. Our team work so well together and that really extends to the unmatched customer experience we have here.\u2019<\/p>\n\n\n\n
Ryan adds: \u2018we have a genuine care for the team, and owners are always on the floor at some point. There is a real empathy between the management and the staff.\u2019<\/p>\n\n\n\n
The customer experience<\/strong><\/h2>\n\n\n\nHere at The Buttery, we always aim to ensure the highest level of customer satisfaction for ever guest who visits us. Ryan notes: \u2018we put customer satisfaction at the very core of everything we do. While food and drink are obviously important, our guests having the best experience is so key to everything we do.\u2019<\/p>\n\n\n\n<\/figure>\n\n\n\nWhen asked if there were any memorable customer experiences he would like to share, he simply stated: \u2018they are all truly special, I couldn\u2019t choose a few from the time I\u2019ve been at The Buttery. I do however take great pleasure in watching a whole family tree sitting at a table enjoying lunch or dinner. The joy of seeing grandparents, right down to grandchildren, is something so remarkable.\u2019<\/p>\n\n\n\n
Some lessons learned<\/strong><\/h2>\n\n\n\nWhen asked if there were any lessons he had learned from his time as a restaurant owner, Ryan notes a few\u2026<\/p>\n\n\n\n
\u2018Never take things for granted, you always need to stay on top of your game and maintain standards, even when it may not be financially viable.\u2019<\/p>\n\n\n\n
He also notes that business success isn\u2019t always quantified by a healthy bank balance and material possessions, it should also be measured with enjoying the job, and what people actually think of the business, and their experiences.<\/p>\n\n\n\n
Looking at some of the challenges faced by The Buttery, he notes that \u2018food inflation, energy costs and business rates are a real concern. We aren\u2019t really on a level playing field with the rest of the United Kingdom currently. Staffing is also an issue. While we\u2019ve been so lucky with a consistently stable team, there is a real skill shortage in the country, particularly with chefs and management roles.<\/p>\n\n\n\n
That being said, we\u2019re still doing what we do best here at The Buttery. And long may it continue.\u2019<\/p>\n\n\n\n
Some advice to aspiring restaurateurs<\/strong><\/h2>\n\n\n\nThere may be some of you reading this article that are thinking of opening your own venue or are in the process of doing so at the moment.<\/p>\n\n\n\n
When asked what advice he would give to any budding entrepreneur Ryan notes: \u2018you should always get as much experience as possible. Try to work in every area of the business \u2013 bar, restaurant and kitchen, before taking on any project.\u2019<\/p>\n\n\n\n
He also adds: \u2018you should always have an airtight business plan in place, with a solid understanding of where you want the business to go throughout its timeline. Restaurants are a very expensive venture to run, so you should be aware of the costings of everything.\u2019<\/p>\n\n\n\n
Finally, he notes: \u2018reputation is everything. You should always strive to build and maintain this. Word-of-mouth, customer experience and a solid marketing strategy are all so key when trying to achieve distinction in this competitive industry.\u2019<\/p>\n\n\n\n
Future plans<\/strong><\/h2>\n\n\n\nWhen asked what the future plans for The Buttery are, Ryan simply stated: \u2018it takes so much time and effort to maintain our prestigious standards here. Currently, we have no plans for another venue. But, if the right place were to come up, who knows what could happen.<\/p>\n\n\n\n
Right now, our focus is on maintaining all areas of this establishment, particularly in recent years. We want our guests to continue having the best experience possible. That is, and always will be, the cornerstone of The Buttery.\u2019<\/p>\n","protected":false},"excerpt":{"rendered":"
You all have been loving our \u2018spotlight on\u2019 series, and quite rightly so. It allows our visitors a detailed insight into the team, their favourite dishes and plans for the future. In the spirit of \u2018giving the people what they want\u2019, we now bring you our next instalment. Up until now, admittedly, the kitchen team […]<\/p>\n","protected":false},"author":1,"featured_media":1259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"rttpg_featured_image_url":{"full":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"landscape":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"portraits":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"thumbnail":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-150x150.png",150,150,true],"medium":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-300x200.png",300,200,true],"large":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-1024x683.png",800,534,true],"1536x1536":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-1536x1024.png",1536,1024,true],"2048x2048":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false]},"rttpg_author":{"display_name":"The Buttery","author_link":"https:\/\/twofatladiesrestaurant.com\/buttery\/author\/thebuttery_wp2\/"},"rttpg_comment":0,"rttpg_category":"Uncategorised<\/a>","rttpg_excerpt":"You all have been loving our \u2018spotlight on\u2019 series, and quite rightly so. It allows our visitors a detailed insight into the team, their favourite dishes and plans for the future. In the spirit of \u2018giving the people what they want\u2019, we now bring you our next instalment. Up until now, admittedly, the kitchen team…","_links":{"self":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/comments?post=1254"}],"version-history":[{"count":2,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254\/revisions"}],"predecessor-version":[{"id":1261,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254\/revisions\/1261"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/media\/1259"}],"wp:attachment":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/media?parent=1254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/categories?post=1254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/tags?post=1254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/figure>\n\n\n\nRyan and his team wanted to maintain the offering of The Buttery that he remembered from the 90\u2019s \u2013 good, honest, Scottish food. But he wanted to take away the element of \u2018stuffiness\u2019 he felt it had and turn it into a much more relaxed dining experience. Anyone who has visited us will likely agree this has been achieved ten-fold.<\/p>\n\n\n\n
Fun fact: one key part that did change was actually the way guests would enter the premises. Previously, they would join us from the side entrance that runs alongside the car park. When the unit was under refurbishment, the original Victorian entrance was discovered behind some sheets of plasterboard. This would become the main entrance and actually made the venue\u2019s layout way more practical.<\/em><\/p>\n\n\n\n When asked what sort of dining experience The Buttery aims to provide, Ryan simply replied: \u2018service led, delivering the best of Scottish food.\u2019 At The Buttery, the team are encouraged to showcase their personalities, connecting to guests and making them feel at home when they join us. Ryan adds: \u2018it should be our<\/em> pleasure to serve them, rather than the other way around.<\/p>\n\n\n\n Looking at the reasons The Buttery remains so unique and stands out amongst other restaurants in the city, Ryan notes that: \u2018uniqueness isn\u2019t something you can buy or teach. The Buttery is a very special place with a distinctive charm unlike any other. It is an almost museum-like piece, essentially in the middle of nowhere. It is a hugely unique space, and we want to make sure that nothing changes. We could never recreate The Buttery; it really is its own piece of Glasgow history.\u2019<\/p>\n\n\n\n When hiring team members here at The Buttery, Ryan notes that while skills and experience are great, he generally looks at the individual and their personality at the interview, stating that: \u2018emotional intelligence is the most important asset anyone can have. Our team work so well together and that really extends to the unmatched customer experience we have here.\u2019<\/p>\n\n\n\n Ryan adds: \u2018we have a genuine care for the team, and owners are always on the floor at some point. There is a real empathy between the management and the staff.\u2019<\/p>\n\n\n\n Here at The Buttery, we always aim to ensure the highest level of customer satisfaction for ever guest who visits us. Ryan notes: \u2018we put customer satisfaction at the very core of everything we do. While food and drink are obviously important, our guests having the best experience is so key to everything we do.\u2019<\/p>\n\n\n\n When asked if there were any memorable customer experiences he would like to share, he simply stated: \u2018they are all truly special, I couldn\u2019t choose a few from the time I\u2019ve been at The Buttery. I do however take great pleasure in watching a whole family tree sitting at a table enjoying lunch or dinner. The joy of seeing grandparents, right down to grandchildren, is something so remarkable.\u2019<\/p>\n\n\n\n When asked if there were any lessons he had learned from his time as a restaurant owner, Ryan notes a few\u2026<\/p>\n\n\n\n \u2018Never take things for granted, you always need to stay on top of your game and maintain standards, even when it may not be financially viable.\u2019<\/p>\n\n\n\n He also notes that business success isn\u2019t always quantified by a healthy bank balance and material possessions, it should also be measured with enjoying the job, and what people actually think of the business, and their experiences.<\/p>\n\n\n\n Looking at some of the challenges faced by The Buttery, he notes that \u2018food inflation, energy costs and business rates are a real concern. We aren\u2019t really on a level playing field with the rest of the United Kingdom currently. Staffing is also an issue. While we\u2019ve been so lucky with a consistently stable team, there is a real skill shortage in the country, particularly with chefs and management roles.<\/p>\n\n\n\n That being said, we\u2019re still doing what we do best here at The Buttery. And long may it continue.\u2019<\/p>\n\n\n\n There may be some of you reading this article that are thinking of opening your own venue or are in the process of doing so at the moment.<\/p>\n\n\n\n When asked what advice he would give to any budding entrepreneur Ryan notes: \u2018you should always get as much experience as possible. Try to work in every area of the business \u2013 bar, restaurant and kitchen, before taking on any project.\u2019<\/p>\n\n\n\n He also adds: \u2018you should always have an airtight business plan in place, with a solid understanding of where you want the business to go throughout its timeline. Restaurants are a very expensive venture to run, so you should be aware of the costings of everything.\u2019<\/p>\n\n\n\n Finally, he notes: \u2018reputation is everything. You should always strive to build and maintain this. Word-of-mouth, customer experience and a solid marketing strategy are all so key when trying to achieve distinction in this competitive industry.\u2019<\/p>\n\n\n\n When asked what the future plans for The Buttery are, Ryan simply stated: \u2018it takes so much time and effort to maintain our prestigious standards here. Currently, we have no plans for another venue. But, if the right place were to come up, who knows what could happen.<\/p>\n\n\n\n Right now, our focus is on maintaining all areas of this establishment, particularly in recent years. We want our guests to continue having the best experience possible. That is, and always will be, the cornerstone of The Buttery.\u2019<\/p>\n","protected":false},"excerpt":{"rendered":" You all have been loving our \u2018spotlight on\u2019 series, and quite rightly so. It allows our visitors a detailed insight into the team, their favourite dishes and plans for the future. In the spirit of \u2018giving the people what they want\u2019, we now bring you our next instalment. Up until now, admittedly, the kitchen team […]<\/p>\n","protected":false},"author":1,"featured_media":1259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1254","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorised"],"rttpg_featured_image_url":{"full":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"landscape":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"portraits":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false],"thumbnail":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-150x150.png",150,150,true],"medium":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-300x200.png",300,200,true],"large":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-1024x683.png",800,534,true],"1536x1536":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45-1536x1024.png",1536,1024,true],"2048x2048":["https:\/\/twofatladiesrestaurant.com\/buttery\/wp-content\/uploads\/2024\/07\/Untitled-design-45.png",1800,1200,false]},"rttpg_author":{"display_name":"The Buttery","author_link":"https:\/\/twofatladiesrestaurant.com\/buttery\/author\/thebuttery_wp2\/"},"rttpg_comment":0,"rttpg_category":"Uncategorised<\/a>","rttpg_excerpt":"You all have been loving our \u2018spotlight on\u2019 series, and quite rightly so. It allows our visitors a detailed insight into the team, their favourite dishes and plans for the future. In the spirit of \u2018giving the people what they want\u2019, we now bring you our next instalment. Up until now, admittedly, the kitchen team…","_links":{"self":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/comments?post=1254"}],"version-history":[{"count":2,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254\/revisions"}],"predecessor-version":[{"id":1261,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/posts\/1254\/revisions\/1261"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/media\/1259"}],"wp:attachment":[{"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/media?parent=1254"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/categories?post=1254"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/twofatladiesrestaurant.com\/buttery\/wp-json\/wp\/v2\/tags?post=1254"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}More recent times<\/strong><\/h2>\n\n\n\n
<\/figure>\n\n\n\nThe customer experience<\/strong><\/h2>\n\n\n\n
<\/figure>\n\n\n\nSome lessons learned<\/strong><\/h2>\n\n\n\n
Some advice to aspiring restaurateurs<\/strong><\/h2>\n\n\n\n
Future plans<\/strong><\/h2>\n\n\n\n