Session 2 outputs, key themes and feedback from discussions

KEY MESSAGES

Affordability
Not grow legs, containment, needs to have boundaries
Keeping it realistic
Consultant – key to process, should be local / have local knowledge
Community to drive it
Consider co-op / local funding
Must be sustainable and self-sufficient
Passion
Change mind of community towards tourists to meet both the needs of the tourists and the community
Balance
Paid workers to lead these
HIE funding initially and then self-funding
Local consultation – market research, evidence, facts, data
*Local mapping of produce
*Local mapping of markets and shops
Collaborations and communications of these
A lot already going on
Production Hub
Distribution Hub
Mobile unit – Skye Connect link and experience
Local production – places already
Grill Burger as a distributor – consider their model?
Markets and facilities and community halls – indoors to deal with weather
Who are the organisers?
Work with retailers (and other community organisers)
Local P.O.S.
Continuity of supply – how to manage this
Shelf space
Seasonality
Needs to be communicated and clear on the ‘story’ of the brands
Organic and takes time to establish
Evolving and changing
Who are we targeting?

  1. Hotels / hospitality / self-catering
  2. Tourists
  3. Locals

Business like
Distribution and logistics
Abattoir and fish processing
Distribution link to Stornoway
Collaboration – clear expectations for everyone
How does it work in practice
Uist brand – what does the brand mean? Uists crafts producers group – refer to these.

HOW DOES IT APPLY TO YOUR BUSINESS?

Markets / facilities
Use of community centres and halls
Organiser

  • Organic
  • Takes time to establish

Work with retailers and other community organisations
Local Point of Sale (POS)
Continuity of supply
Shelf space
Seasonality
Needs to be communicated well – the Story
Who are we targeting?

  • Locals
  • Tourists
  • Hospitality
  • Hotels

Be business like in the decisions and operations
Sizing

DIVERSIFICATION / COLLABORATION OPPORTUNITIES

Packing
Ingredients
Staffing
Advertising
Advice and supporting each other
Distribution
Supporting local communities
Circular economy
Shopping cart lists – cross promotions
Value add products
Existing facilities
New products

WEAKNESSES / BENEFITS

Weaknesses

Dilutes market especially Point of Sale (POS)
Could impact story / provenance
What does ‘local’ mean?
Benefits
Extend season of trade
Distribution solutions
Using local suppliers
Shared:

  • employment opportunities
  • services or expertise
  • labour costs

Serving the visitor market
Demand for local food
Extend footfall and increase sales
Local supply and availability
Enhances your story
Distribution and local sales
Suitable physical space
Local provenance on menu