The Trials and Triumphs of Running a Rural Hospitality Business Continue

Running a rural hospitality business is no small feat, and few understand this better than Christopher Dougan, Chef Director of Kenmuir Arms. Nestled in the picturesque village of New Luce, Dumfries and Galloway, the rural gastro pub has become a beacon of Scottish hospitality, offering award-winning food inspired by the region’s heritage. However, the challenges of balancing accessibility for locals with the allure of a destination for tourists remain a constant battle. 

The Balancing Act of Rural Hospitality 

For rural venues like Kenmuir Arms, one of the greatest challenges lies in finding the right balance between catering to local clientele and creating a destination that tourists are willing to travel for. “Tourists and locals approach accessibility from very different perspectives,” explains Dougan. “While tourists see the journey to a rural venue as part of the experience, locals value convenience and affordability.” 

This dual perspective presents a significant challenge when determining pricing strategies, especially in the current economic climate. Dougan illustrates the difficulty with a simple calculation: “If a venue operates five evenings a week with a capacity for 40 guests per evening, it needs to generate £3,600 weekly to break even, including £1,000 in stock costs. That requires an average spend of £18 per guest. But if only a handful of guests show up each evening, the required spend per person soars to £144, making affordability a challenge.” 

The question for many rural businesses, including Kenmuir Arms, is whether to aim for higher standards and prices to attract fewer, high-spending guests or to lower prices in the hope of greater local footfall.  

Flexibility as a Survival Strategy 

At Kenmuir Arms, adaptability has become the cornerstone of its strategy. The venue has embraced flexibility, offering themed tasting nights, a la carte menus during peak seasons, and community-focused events to appeal to a diverse customer base.  “On quieter days, we often ask ourselves if we should change direction or hold our course and hope for a breakthrough,” says Dougan. “There’s no easy answer, but we’ve learned that staying flexible and adaptable is key to survival in rural hospitality.” 

A Future Full of Questions 

The future of rural hospitality remains uncertain, with many venues facing similar challenges. However, Dougan remains optimistic. “It’s a tough time for hospitality, but there’s also an opportunity to redefine what rural venues can offer. By staying true to our identity while adapting to changing circumstances, we believe there’s a bright future ahead.” 

Kenmuir Arms continues to stand out as a destination for exceptional food and authentic Scottish experiences. Its commitment to sustainability, community engagement, and culinary excellence positions it as a leader in rural hospitality. 

For more information about Kenmuir Arms, visit www.kenmuirarms.com or contact the team at info@kenmuirarms.com.