This month we asked bar managers and licensees to nominate their favourite reps and we spoke to each of the Top 10. Here is part one.
Nicole Leslie, Field Sales Manager Scotland & North UK, Halewood Artisinal Spirits
Nicole, 31, has been with Halewood for over five years. Before that, she spent six years with G1 where she worked her way up to the role of General Manager. Says Nicole, “I currently look after Scottish on-trade groups, a handful of National on-trade groups, Scottish route to market and specialist retail accounts. What gives me the most satisfaction is recognising how much I’ve grown in the role and doing things with confidence that I may have found daunting a year ago.
“I do miss being able to visit customers’ venues as often as I did when I first started out though. These bars and teams helped shape who I am professionally.
“Over the past few years, I’ve seen a significant consolidation across spirit ranges. With the myriad of challenges facing the ontrade hospitality industry right now businesses are making more cautious and targeted decisions and consumers have heightened expectations. Attracting customers out of their homes has become more challenging and atmosphere and offering is key. I’ve also noticed a shift in how whisky is being presented to consumers by both venues and brands – there’s a move towards more relaxed, inclusive experiences.
“In the next five years I will hopefully still be tactfully dodging the photographer at the DRAM Awards after a few celebratory wines! But in all seriousness, I really love what I do – the role, the people, and the industry – so I honestly hope in the future I’m still working with the amazing customers I have now!”
What would you call your own pub? Cats, Craic and Cask Ales.
Sara Corrieri Brand Development Manager for Glasgow & West Scotland, Sazerac UK
Sara, 30, joined Sazerac UK in 2021. Prior to this she worked as a Drinks Rep for Dunns Food & Drinks.
Says Sara, “I successfully manage direct on-trade accounts across Glasgow and the West, consistently driving growth in both brand visibility and sales. What gives me the most satisfaction is seeing the impact of my efforts on brand growth and customer engagement. Whether it’s securing a key account, successfully listing a new product in a venue, or building strong partnerships with customers, knowing that my work contributes to the brand’s success is incredibly rewarding.
“The industry constantly requires innovation to grab consumer attention while still staying true to the brands authenticity. This means keeping up with new trends, adapting to shifting customer preferences and finding ways to make our brands stand out in a busy market.
“I have seen quite a few changes in trends from customers over the last few years such as changing from late nights to going out earlier in the day, the rise of low and non-alcoholic options, the demand for experiential offerings such as darts, quiz nights etc, the emphasis on sustainability and a growing demand for high quality/ premium drinks.
“In the future I see myself continuing to grow and develop within the drinks industry, taking on increased leadership responsibilities that allow me to drive brand innovation and expand market presence on a broader scale. I aim to deepen my expertise in brand strategy and customer engagement while mentoring emerging talent within the team.”
What would you call your own pub? Banter & Booze
Laura Campbell (Bleasdale) Brand Development Manager Molson Coors
Laura, 40, worked in the off-trade for many years with Filshill and Pepsico before joining Molson Coors nine years ago. She describes her role as “identifying new business opportunities, building relationships, strategic planning, commercial and investments and a touch of marketing sprinkled in.”
She says, “I’m very lucky to have worked with a plethora of talented people and an organisation which has focussed on Diversity, Equity and Inclusion Policies and I’ve felt very supported – I know I’m one of the lucky ones.”
She admits the biggest challenge of her career was becoming a mother and learning how to create a good work-life balance.
On the customer front she reveals, “I have so many customers who impress me with their resilience and drive on a daily basis, but I do have a soft spot for Cru Hospitality who are from my hometown of Inverness! They are so employee focused and have won Employer of the Year amongst many other awards. They are a breath of fresh air, and they also throw THE BIGGEST staff party annually – it’s become a favourite in the diary!”
As for the future: “In the next five years I see myself still working at Molson Coors in the sales function somewhere. Sales is in my blood, I can’t imagine ever doing anything else.”
What would you call your own pub? Charlies (after my handsome miniature schnauzer!)
Alan Gow Business Development Manager Campari UK
Alan, who playfully describes his age as “fortysomething plus VAT,” joined the Campari Group a year ago. Before that, he spent 14 years at Diageo and seven years at Britvic Soft Drinks.
Says Alan, “I currently manage a select group of customers for Campari Group with a focus on achieving distribution and visibility for our products. In sales, in addition to having the skill set to sell brands, there is the commercial element of understanding margins and profitability for customers.
“The biggest challenge is probably being able to find that middle ground between trying to achieve your own targets while also being able to deliver the customers’ needs. Ultimately, it comes down to growing volume and generating profitable revenue for both.
“When your brand is on a drinks menu and customers tell you they love your product it can be very satisfying as the face of that brand. In the next five years I see myself possibly managing a sales team in Scotland.
“The biggest change I have seen is the shift to earlier day-time consumption. I think this is part of the reason why the Brunch and the Spritz category have been so successful recently. The growth of No & Low Alcohol also continues to gather momentum as consumers increasingly choose moderation.
“The team at Scoop Restaurants have really impressed me recently with their style of venues which are informal and accessible for all. Also, the team at Kelvingrove Cafe are consistently serving great drinks with monthly pop-up menus and great food to match.”
What would you call your own pub? Montana’s (As a San Francisco 49ers fan!)
Duggie Liddle Trade Sales Manager, Royal Mile Whiskies
Duggie, 33 has worked with Royal Mile Whiskies for six years. He says, “Hospitality is at my core. I’ve worked in everything from late-night clubs and bustling local pubs to refined cocktail bars and highend restaurants across the globe.
“My role is all about helping venues find the right bottles to suit their style, menu, and clientele and I work closely with both suppliers and customers to ensure the products behind their bars truly sing. “A big part of what I do is also education. I run training sessions for staff across the country, sharing knowledge about the wider spirits category.
“The thing that keeps me going and gives me real satisfaction is the people. Our industry is packed with talent, passion, and creativity. I’ve watched bartenders I’ve worked with over the years go on to open their own amazing venues.
“The pandemic shook the whole industry. The ongoing struggle now is navigating the rising costs that affect both our business and the hundreds of others we work with. I’m just proud of the entire Scottish hospitality scene as many of our customers are being recognised on a national and international stage.
“The biggest shift I’ve seen in recent years has been customer knowledge. People are more curious, more informed, and they want to connect with what they’re drinking. There’s now a real appetite for local spirits and for understanding the story behind the label.
“My ultimate aim is whether it’s a hard-to-find whisky, or a quirky liqueur, I want people to think, ‘I’ll give Duggie a call.’”
What would you call your own pub? …To Be Confirmed!
Part Two next week!