When Mezze launched in The Rotunda earlier this year, it meant that the B-listed building by the Clyde had become home to four different restaurants.
As well as Mezze, the Tunnel Street ienue now houses deoYen, La Rotunda and Rotunda Bar and Diner. All operated by Toni Carbajosa and Kevin Campbell.
In other parts of the city, the duo also run Pickled Ginger, Rioja, Halloumi, and the more recently opened Temaki.
Big Deals in The Rotunda restaurants
If you have yet to visit any of the restaurants in The Rotunda, you can try Mezze’s Mediterranean dishes with this Big Deal on a cocktail each plus Greek nibbles to share for two.
Alternatively, tuck into this Big Deal on Italian afternoon tea for two at La Rotunda.
The 5pm Dining blog had a chat with Patrick Collins, manager of La Rotunda.
We chatted about the way in which the four restaurants cater to their customers – especially those attending events at the nearby Hydro and SEC.
Most importantly, at long last, we answer vital questions such as what do Beliebers eat?
Patrick has been manager of La Rotunda Italian restaurant ever since Toni and Kevin opened the restaurant in 2012.
The Hydro had still to open at that point but the potential for it to increase business was clear.
‘Toni and Kevin saw the plans for The Hydro and thought this is going to be big around here,’ says Patrick. ‘We were already getting good business from people going to the SEC and Armadillo but it was obvious that this was going to be really big.’
Last minute booking
The team seized the chance and, over the next few years, they took over all four floors of The Rotunda building. There have been challenges – not least the fire at The Hydro which delayed the opening. There was also some initial experimentation to see what sort of restaurants would work best in the spaces.
The line-up is now settled with La Rotunda Italian on the ground floor; Yen on the first and the bar diner on the third. Sitting on the fourth floor, Mezze benefits from large wrap-around windows which have amazing views across the Clyde.
All four restaurants have their own staff, management, bar and kitchen and are more or less self sufficient.
As you might expect, events at The Hydro and SEC have a big effect on how each service will pan out in the four restaurants. For example, fans of some artists will book months in advance while others leave it to the last moment.
Different gigs, different demands
‘It depends on the type of gig,’ says Patrick. ‘We had Iron Maiden recently and we started the night with 40 or 50 bookings. We ended up with over a hundred so that was loads of walk-ins. If we have someone like André Rieu playing – it’s usually in December – that’s a big night that attracts a more mature crowd. They book up much further in advance. It will be a surprise if we aren’t sold out by September.’
Gig-goers also tend to make their bookings in waves which are dictated by ticket sales and delivery.
‘People tend to book at two times: when the tickets go on sale and they buy them or when the tickets start hitting the doormats. That prompts them to start making plans.’
Of course, the type of concert taking place will help the chefs decide which ingredients to stock up on.
‘Sometimes you get two gigs in one night,’ explains Patrick. ‘You might get one sort of gig at the Armadillo and someone completely different at the SEC. It can be fun guessing which your guests are going to.’
‘If it’s Justin Bieber then you are going to sell lots of pasta and pizza. If it’s André Rieu then you are going to go big on your salmon, chicken and risotto. If it’s a tween or teen concert then you need to have a lot of pizza ready.
Stock up on goujons. Disney is coming
‘The other thing that can make a big difference is when there are actual children’s’ shows. Shows like Disney on Ice. You might get a table of six but it could be two adults and four kids so you need to be ready with your chicken goujons and kid-sized pizza.’
Naturally, the bands playing the venues have fans who prefer different drinks:
‘At Iron Maiden, we went through a lot of beer. When Take That played the Thursday, Friday, Saturday, we sold a lot of Prosecco and house wine. We also sold more bottles of Gavi than usual. Of course, the audience grew up with Take That and are now in their forties and fifties with decent jobs and the disposable income to spend it on that type of wine.’
Mezze, Yen, La Rotunda and La Rotunda Bar and Diner can all be booked via 5pm Dining.
