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Scotts South Queensferry to reduce opening hours due to staff shortages

The popular bar and restaurant has temporarily changed its opening hours due to staffing issues.

Published: August 30, 2021
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Scotts in South Queensferry will now no longer open on Mondays or for breakfast on Tuesdays.

The team posted on their social media, saying: "Like many of our friends in the hospitality industry, we are sadly dealing with staff shortages here at Scotts South Queensferry.

"While we continue to recruit for more talented people to join our team, we have decided to temporarily amend our opening hours starting from Monday 30th August.

"We can only apologise for any inconvenience caused and would like to thank you so much for your support & understanding. We’d like to assure you this is only a temporary measure and hope to get back to our normal operating hours soon.

"If you have a booking with us on a Monday or for breakfast from Tuesday – Thursday, please call our team on 01292 432342 and we’d be more than happy to help."

Scotts South Queensferry new opening hours:

  • Monday - Closed
  • Tuesday - Thursday open 11 am – 11 pm
  • Friday – Sunday open 9 am – 12 am

Scotts is one of many restaurants that have had to reduce opening hours due to staff shortages, and to preserve current staff wellbeing.

The Gannet in Glasgow will no longer open five days a week, and The Peat Inn in Fife has stopped its lunch service for the foreseeable.

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Last month, Billy Boyter of Anstruther's The Cellar, reduced his team's working week to four days.

Speaking to The Scotsman at the time, Billy said: "I spoke to other chefs who are working a 4 day week and I thought if we can afford to do it then we really should.

"It's really for the benefit of the staff, as we know the amount of work they do.

"There's a lot of negativity around hospitality and especially towards Michelin Star restaurants and the working conditions and hours.

Thanks to the return of the Great British Bake Off, it's a malt loaf kind of weekend

"I want to put a different spin on that and show that you can work in these places without working the hours that people think you do in order to cook good food."

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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