3 April 2015
www.eastkilbridepost.co.uk
BUSINESS Local Entrepreneur Shows How It's Done
THE SO JUICY menu ranges from smoothies to baguettes and sandwiches but is famous in East Kilbride for it’s single, double or even triple wraps.
I sat down with Paul Dunnery - owner of So Juicy a unique eatery based on the cobbled Main Street in the Village. He spoke about his love for his business, the importance of respect and plans for the future of his shop.
Karen Kelly
karen@eastkilbridepost.co.uk
lTell us about yourself? lI’m a self-made business- man, I started in 2009 at the age of 19 and now I’m 24. I’ve got a number of success- ful businesses. I range from doing food to furniture retai- ler and a food and drinks who- lesaler too. We have an offi- ce based in Glasgow and we do mobile phones and tele- communications.
lFor those who don’t alre- ady know- can you explain what ‘So Juicy’ is? lA different eating experi- ence and it’s unique in what it does. I think it pulls it off very well. You can’t get it anywhe- re else.
lTell me a bit more about the shop then. lWe have a full time mana- ger, Carol and there is other staff there, but I’m in the shop as much as I can. I think it’s very important to have a per- sonal touch. It’s very impor- tant to come out and me-
et the customer because at the end of the day we are on- ly where we are now becau- se of the customer and that’s what is important to appre- ciate.
People forget that. Es- pecially when businesses get successful. You’re on- ly there because people ha- ve been kind enough to co- me and spend their money with you. One of the most im- portant things I say to peo- ple when they leave is not just thank you. I always say thanks very much and come again. Its very important because if you’ve taken the time to come and see me, because I don’t see it as people coming to So Juicy - I see it as people co- ming to see us. And that’s the way I like it, a lot of people co- me in and say I’m going down to Paul’s or I’m going to see Paul. That’s a much better, community feeling.
lWalk me through a typical day in So Juicy. lEveryone starts betwe- en 7 and 7.30 - the bread de- liveries arrive and get put in the back. Then the guys in the shop start preparing the food for the day. They cut the sa- lad but only enough to do us up until about 9 o’clock. At half past 10 a second wave of staff come in and they start preparing the second half of the salad and stuff.
What we really pride oursel- ves on and what you will no- tice with the food is that that
everything is really fresh. Even that bit of tomato will probably have only been cut like an ho- ur before. Not the day before- but that morning.
lYou get a lot of teenagers in because the school is ri- ght there- how do you deal with that? lRespect. If you respect the teenagers then they will res- pect you back. One thing you’ll probably remember when you were at school is if you were to go to the Spar. Two in at a time and leave your bag at the door. That’s a hor- rendous experience as a child and you’ll still remember it now. That’s how stealing isn’t really an issue for us. We ha- ve 50 or 60 school children at the door but they won’t steal anything because you’ve got the respect from them.
lWhat is the best thing about your job? lMeeting people. The best part is definitely meeting peo- ple, especially if you can help them out. There’s nothing better than being able to help somebody. They can come in with something completely unrelated to food, but beca- use we’ve got the other bu- sinesses there - we can help them out. That’s what is di- fferent.
lI’ve heard So Juicy descri- bed as the perfect hango- ver cure - what do you think about that?
23
Paul Dunnery adds the personal touch
lI agree. Sunday is our bu- siest day. I call it our No- Judgment Sunday. Becau- se you can come in with yo- ur hair a mess and last nights make up on and we won’t judge you. It’s important to make people feel comforta- ble when they come in, es- pecially if they’re not feeling 100%.
The whole point of it is that nothing is you’re not giving people hangover, fried food. Nothing is fried and everyth- ing is steamed and fresh. Even from a calorific view it’s not bad for you. There’s no oil used, we prepare everyth- ing ourselves. The chicken is steamed, diced and then marinated in the spice that
we have made ourselves. It doesn’t matter what allergy you have if you come and tell me I can tell you what not to have. It’s very important all the sauces are made here as well.
lWhat do you have when you’re eating at So Juicy? lMy favourite has to be a double top. A double wrap with cajun and tandoori chicken, chedder cheese, mozzarella cheese, red oni- ons, jalepenos and hot chilli sauce. I like it really spicy. For those who don’t like spicy I’d suggest getting a me- dium one- plain chicken with peppers onions and the se- cret sos.
lWhat is secret sos - that’s a So Juicy original isn’t it? lYes its been here since the very beginning and it’s ma- de by us in store it’s all unique and you can’t buy it from anywhere else.
lIs there anything else you’d like to add? lWe have a refit happening in April and the website will be la- unched fully by May. Right now people can order by text, pho- ne or email but it’s all going to be integrated. It’s easy to order right now but we are going to make it even easier.
Find: G74 4LZ
http://www.sojuicyonline.com Tel: 01355 248181
BarrheadTravel.co.uk The Low Cost Travel Group
LOWEST PRICES ALL DAY, EVERY DAY
GUARANTEED!* *Lowest prices against any ABTA/ATOL travel agent, online quotes excluded.
0800 484 0319 Open 7 days. Call us today on
ALL INCLUSIVE
HOLIDAYS FROM ONLY
£219PP Visit us at Kingsway | East Kilbride G74 3DS Voted Best UK Large
TRAVEL GROUP YEAR 6 Years Running
OF THE
BREAKS FROM ONLY
CITY £99PP
BOOK £25PP
FROM ONLY
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40