Big Flavour Marketing to serve up digital expertise to Scotland’s food and drink scene
Big Flavour Marketing to serve up digital expertise to Scotland's food and drink scene
Three u200bScottish foodies have launched a specialist digital agency to help Scotland's bars, restaurants and hotels make their mark online.
Chris Terry, Stephen Brown and Craig Burns founded Big Flavour Marketing to offer specialist digital expertise to the food, drink and hospitality sectors in Scotland. Stephen's background is in business operations management, while Chris and Craig have 20 years collective digital marketing experience and left a luxury marketing agency to set up Big Flavour.
Big Flavour will provide website design, brand and content strategy, search engine optimisation (SEO), online advertising and social media services to clients of all budgets.
Big Flavour has already secured clients from across Scotland, including craft brewing companies Alechemy and Krafty Brew, McKays Hotel in Pitlochry, EH6 Music Festival in Edinburgh, Glen Mohr Hotel in Inverness and the 1912 restaurant in Bathgate.
George McIvor, chair of the Master Chefs of Great Britain, has also signed his culinary and purchasing business, The Full Range, up to Big Flavour.
Chris Terry, co-founder, said, "We're passionate about the food and drink scene in Scotland and we understand the challenges that small businesses face when marketing themselves online.
"Our focus will be on helping bars, restaurants, hotels and B&Bs develop full-flavoured marketing strategies that make them stand out online, and ultimately increase revenue.
Craig Burns, co-founder, said: "We want to help small, Scottish food, drink and hospitality companies spice up their online performance, and promote the sectors across the board.
"We kept coming across small operators who couldn't afford big agencies, or didn't have time to find separate SEO, PR or social media consultants. We identified it as a gap in the market, and with our experience of working with brands like Rocco Forte, Apex Hotels and Champneys, we knew it was something we could do really well."