Courier Business talks to Janice Kennedy, managing director of Iain Burnett’s Highland Chocolatier business in Grandtully.
Q Why did Iain start his business?
A To create something of excellence in one of the most beautiful parts of the world.
Q What inspired him to be a chocolatier?
A Iain’s father taught him in the kitchen to use the best of Scottish ingredients, combined with the more exotic.
The science behind chocolate at a gourmet level has fascinated Iain and indulged his perfectionist tendencies. And chocolate just brings happiness to a lot of people.
Q How did the business get where it is today?
A We started supply within a 50-mile radius of our bespoke chocolate kitchen.
We kept to a plan of only approaching the highest level of food service, which meant three, two and one Michelin star restaurants and only true five-star hotels.
As we developed and our reputation grew, the calls from chefs, restaurants, hotels, retail and corporate started to come through.
We have now put strategies in place to channel the business into further areas for expansion particularly retail, e-commerce and corporate with excellent results in sales.
Also, an enormous amount of time, patience, stamina and determination to keep raising the bar within the industry. We have a professional team in place with varied skills and extensive experience, not to mention passion.
Alongside that, theproduct has delivered on so many levels, as can be seen from all the awards we have won.
Q What are the biggest achievements within the company?
A Three: winning Scotland’s number one award, Product of the Year in the 2013 Scotland Food & Drink Excellence awards; secondly, creating the special texture of the Velvet Truffle; and lastly having a passionate team who just keep going when things have been tough.
Q What are the biggest difficulties the company has faced?
A The misconception of what real chocolate is, and trying to get to as many potential customers to explain all about this wonderful epicurean delicacy.
Additionally, the financial challenges of a small company with massive growth, and ensuring that we can reach full potential, can also be difficult.
Q What are the company’s goals?
A To increase our audience and “followers” to push up revenue, reputation and recognition; and to remain passionate about everything we do so it remains to be a fun place to work.
Q Your core market is within Scotland, but do you also sell overseas?
A Yes, in particular to Japan and Germany.
We are currently moving towards the UAE, Russia and the rest of Europe.
Q Do you feel that the Highland connection has helped the business?
A Without a doubt. It has helped especially when trading internationally, as Scotland is known for its quality produce and, in our case, the herds of cattle which produce the most outstanding cream and butter our second most important ingredients after cocoa.
Q What is your most popular product/recipe?
A The Velvet Truffle: cocoa dusted or enrobed in chocolate.
Q Do you have any advice for those wanting to start a business?
A Strive for excellence, and never stop learning.
Every business is about people, so build up your team and empower them.
Plan in advance, and allow for mistakes you are going to make; it is only human to think you know best.
Take help and advice when offered.
Research what help is available and take your time over big decisions; try not to make too many in a hurry because you will live to regret some of them.
Lastly, communicate with your business partners, and keep them close to the business as they will help and support you.