Every month Katy Gordon speaks to a Courier Country business person to learn what makes them tick. This month, she met Scott Jarron, owner of
Scott Brothers, at Bruach in Broughty Ferry.
Every month Katy Gordon speaks to a Courier Country business person to learn what makes them tick. This month, she met Scott Jarron, owner of Scott Brothers, at Bruach in Broughty Ferry.
Taking over a family business can be a daunting task. Loyal customers will compare the incoming generation with the previous one and the family elders will be keeping a watchful eye on how the business is changing (and sometimes giving their opinion!). But for Scott Jarron of Scott Brothers, the family aspect is something he relishes.
“Someone once told me that the first generation starts the business, the second generation makes it a success and the third generation wrecks it,” he told me. “And that has really stuck in my head and probably because I’m so competitive, it is a saying I’m determined to disprove.
Scott and his brother George are the third generation of the Jarron family to be at the helm of Scott Brothers.
As we tucked into our aracini starters, he explained that working with his brother has been a successful partnership.
“My brother and I took over a good family business and I like to think we are making it better but that will only be judged after we are gone.
“We are like chalk and cheese but it definitely works for us. We can talk honestly with each other and we understand each other very well.
“We have a 10-year goal for the business, and a five year plan in place, based on what is happening in the city with things like the V&A opening.
“It’s about developing our brand for visitors to the city and new customers to enhance our very loyal customer base.”
Scott and George have also begun offering their goods online to allow customers to get their meat delivered right to their door. He admits it’s been slower to develop than some of their competitors, but that was deliberate.
Over our burgers (the barbecue burger for him – complete with bacon on top, and the halloumi burger for me) Scott told me that he’s seen real change in the past decade.
“The recession really was a game changer for our business. People haven’t been going out as much because they have less disposable income or they are trying to be wiser with their money.
“But they are entertaining at home more, so we see more people coming in looking for something for a dinner party.
“But it can be hard to predict because if we have one hot summer we can have a record year, but if it’s damp, that could make a massive difference to the business.”
I asked whether consumer attitudes had also changed because of diets or awareness.
“There’s certainly more of an emphasis on the provenance of people’s food. But we source about 90% of our beef from a single farm in this area and we work closely with producers so we can tell them exactly where their meat has come from and how the animal has been treated.
“People are also looking more at what they are putting in their bodies and wanting higher quality produce. We work hard to ensure that we get the best animals.”
Scott’s day is spent answering emails in the office, speaking to customers and supplies and directing staff. But every morning before he sits down in front of his computer, he takes time to talk to the team and make sure they have everything they need for that day’s production.
With Christmas looming, it’s set to be a busy time for Scott and the team. But by the sounds of it, things are well in hand.
