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Coffee with Tim Martin

13/07/2023 09:45:00

This month we caught up with Tim Martin, Divisional Director of Fleurets North West.

Tim, who joined the Fleurets team in 2000, spoke to us about how he likes to spend his ideal Sunday and where he sees the hospitality market in the next six months.

  1. How has your week been?
    Busy. I've covered 600 miles inspecting x3 properties, attending x6 viewings, interviewed a potential tenant and negotiated two sales.

    But most importantly, it was my youngest son's 10th birthday on Tuesday and without doubt, that was the highlight of my week.
  2. What is your role at Fleurets?
    I work on the agency side of the business, offering sales and letting advice to pub operators and restaurateurs from Manchester to Carlisle, and over to Anglesey.

    I deal with back street boozers to high street bars, community bistro's to destination foodhouses and everything in between.
  3. Favourite pub/bar to drink at?
    The next one!

    I suppose it really depends upon who you are with but overall, I'd say The Deansgate in Manchester. It is now a Greene King pub and its position next to Deansgate station means that if I am in there, I've had - or I'm about to have - a great time.
  4. What has been the highlight of your career so far?
    I keep a rolling tally of all the deals I've done during my career with Fleurets and I am currently up to 530 completions.

    I really like the idea that I have helped some people achieve their dreams... and sometimes, helped other people escape difficult circumstances.
  5. Your final meal?
    An "All you can eat (and drink) buffet" might buy me some time!
  6. How has the industry changed since you started at Fleurets?
    I started my career with Fleurets the day Alan Shearer scored for England against Germany at Euro 2000. At that time, there were a lot more pubs and seemingly, even more tenants and operators - to such an extent that it was commonplace to see premiums changing hands for leasehold units.

    Nowadays, there are less outlets but even fewer people to occupy them. Recruitment is much trickier these days as the industry has been battered by years of change and doomsayers pronouncing the death of the sector, a self-fulfilling prophecy when it manages to scare people away from the trade.

    As a consequence, those entrepreneurs who have entered the sector have proven to be dynamic and resilient. As a result, I believe that the pub sector is still very much alive and full of potential.
  7. What's your idea of a perfect Sunday?
    My typical Sunday is pretty perfect - it involves taking my sons to rugby, football and swimming, in between visiting family and trying to catch the Man City game. All followed by a quiet drink at last orders.
  8. Favourite thing about working at Fleurets?
    My team - as well as being talented and diligent, my colleagues are good people. And good fun!
  9. What is your drink of choice and what do you avoid
    at all costs?
    When I'm driving, I wish more pubs sold Vimto - I love it! If I'm not driving, I like a pint of Guinness when it is properly served and not slopped up. As for avoid, that might be a little strong but I am not fond of citrusy craft beers.
  10. Where do you see the hospitality market in the next six months?
    The last three years of constant uncertainty has made many people's predictions look foolish in hindsight.

    At the outset of Covid, it was difficult to be anything other than pessimistic and there has been a seemingly continual sense that Armageddon was only a matter of months away.

    It seems we've all been bracing ourselves for a crash landing that hasn't yet happened. However, confidence is starting to seep back into the market, although if energy prices start to rise again, I expect that there will be more closures to come as we enter the colder, darker months of winter.