Taking on your own pub business can feel daunting — especially in a competitive city like Glasgow. For David Dennett, stepping into The Gallus marked an exciting opportunity, but also a significant commitment.
“When you commit to running your own business, it can be quite daunting,” David explains. “Knowing you’ve got that level of support from a bigger, more established firm is good.”
Like many prospective operators, the challenge isn’t just running the pub — it’s managing costs, marketing, recruitment and driving consistent local trade. Removing those barriers to entry while maintaining independence is crucial.
That’s where the Belhaven Pub Partners franchise model offers a different approach.
For David, the franchise model provides the perfect balance of autonomy and backing.
“The franchise model for me is great because it allows you to do what you do best, while having the backing of such a large firm,” he says. “You’ve got access to the marketing assets, the expertise and your BDM to guide you.”
Alasdair, David’s BDM, explains the thinking behind the model: “With a low cost of entry and the financial support Greene King/Belhaven can offer, it felt like the right model at the right time for the Scottish pub market. We’re removing that barrier for somebody to take on their own business.”
Beyond financial investment, the support is comprehensive. “It’s an all-round package,” Alasdair adds, “as well as the property investment.”
Partnership and communication sit at the heart of the relationship. “Partnership’s key, communication’s key,” says Alasdair. “It’s about having a really close working relationship and being accessible.”
David values having a reliable point of contact. “Having somebody on the other end of the phone who is there specifically to help and guide you — it’s invaluable. You can’t put a price on that.”
The transformation of The Gallus has been dramatic. Within just three weeks, significant investment gave the pub a completely new look and feel.
“What they did with the place was unbelievable,” says David. “It’s completely different from what it was before. It’s been very well received.”
From improved curb appeal to a striking mural that now makes the building a highlight of the local area, the refurbishment has strengthened both trade and community presence.
“A pub always needs to be 50% pub, 50% community centre,” David says. “Seeing the investment put in to keep such an important part of the local community alive is good for everybody.”
With proactive business support, marketing expertise and a genuine partnership approach, The Gallus now stands as a prime example of how the right investment and franchise model can breathe new life into local pubs and drive sustainable local trade.
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The Gallus Pub in Glasgow has been transformed by the investment it has received from Belhaven Pub Partners and it now forms part of the company's franchise estate. David Dennett is the man at the helm of this exciting venue and he explains how working alongside the team at Belhaven gives him all the support he needs to really thrive in this vibrant city.
David - “The franchise model for me is great because what it does is it allows you to do what you do best where you have the backing of such a large firm. You've get access to, you know, the marketing assets. You've get access to the expertise. You've got access to your BDMs who are there to guide you through anything that you don't know.
Alasdair - “This franchise model with low cost of entry and the support that Green King can offer financially. It just felt like the right model at the right time for the Scottish pub market. We're removing that barrier for somebody to take on their own business and run a pub just by reducing the ongoing costs. It's a an all round package as well as the property investment.
David - “I mean, let's face it, when you commit to running your own business, it can be quite daunting. And knowing that you've get that level of support from such a bigger, more established firm is good.
Alasdair - “Partnership's key, communication's key, and just having confidence that we're both doing the right things to support each other.
David - “If it's something that you've always wanted to do, but you're unsure of those first steps, um the franchise model allows you to have all the support you need to get your business up and running.
Alasdair - “For me personally, it's just about having a really close working relationship. Being easily accessible for the franchises.”
David - “As far as I'm concerned, a a pub has always been this 50/50 split. You know, 50% pub, 50% community centre. And I think seeing the investment that's been put been put in by Green King to keep such an important part of the local community alive is good for everybody.
Alasdair - “The blend of all the support and the investment just feels like the right thing to do to give the pubs a new lease of life.”
David - “What they did with the place in the matter of about 3 weeks was unbelievable. It's completely different from what it was before. It's been very very well received. The curb appeal outside in the street, this beautiful mural down the side of the building. It just really stands out now is one of the kind of highlights of, you know, the kind of local area. It's a really pretty looking building.”
Alasdair - “Now, we've been very lucky since we launched in Scotland. We've got a really good supportive recruitment team and marketing team that work behind the scenes to get the franchise model out there in the hospitality trade in Scotland and we've been inundated with people. There's no better advocates for our model than the current franchises.”
David - “What Greene King do very well is they make you feel part of the whole process. The way the franchise model in my mind works at its best is when it's a true partnership and having that point of contact, that reliable source of information, that fallback that if you need some information quickly or you're not sure and having somebody on the other end the phone that's there specifically to help you and guide you, it's invaluable. You couldn't put a price on that.”