Media Pack Scotland’s leading newspaper for the licensed trade CIRCULATION • THE SCOTTISH MARKET • FEATURES • SLTN AWARDS • RATECARD • CLASSIFIED & SEPS • SLTN.CO.UK • CONTACTS www.sltn.co.uk October 17, 2013 SLTN - dedicated to the trade inside The best of everything A strong brand portfolio has something for everyone pages 21-28 Tree’s company at Balmaha outlet sltn awards Branch out in Balmaha Loch Lomond outlet continues expansion drive pages 12&13 Plea for hours consistency Licensee calls for ‘level playing field’ between boards By Dave Hunter A SOUTH Lanarkshire licensee has called for greater consist- ency between licensing boards when it comes to trading hours. As boards across Scotland draw up their new licensing policy statements, Lynn Ad- ams, who runs the George bar in Hamilton, said inconsistent approaches to trading hours in neighbouring areas could prove damaging to the trade. “You can have two local au- thorities right next to each other [with different operating hours],” she said. “In our case we’ve got it be- tween South Lanarkshire and North Lanarkshire. The prem- ises in [the Hamilton division of] South Lanarkshire can have a late night one night of the weekend, but North Lanark- shire allows the pubs to have both nights. “So when there’s a boundary between north and south, and there’s a pub on one side of the road and one on the other, the one in South Lanarkshire has a disadvantage.” Adams’ comments come af- ter Glasgow licensing board revealed plans to consider al- lowing pubs to open until 1am seven nights a week, as part of its licensing policy statement consultation. “If people were to start head- ing into Glasgow and not using their local bars, restaurants, cafes whatever, it could have a very detrimental effect on your local businesses in the evening economy,” said Adams. “It’s safe to say they would struggle quite considerably.” However, Adams stressed that she was not arguing for Price and quality are key to portfolio Glasgow premises to be denied a 1am terminal hour. “It’s not that I’m against Glasgow getting one o’clock,” she said. “It’s more that in the outly- ing town centres the boards should look at their hours and make them a level playing field so they [licensed premises] are able to compete with the city centre pubs and nightclubs.” SLTA chief executive Paul Waterson said that while boards should have a certain amount of discretion on hours, “why boards were given com- plete autonomy on all hours defeats us”. “Permitted hours should have been kept [in the 2005 Li- censing Act],” said Waterson. “The system for granting ex- tensions to that should have been kept. There could have been consistency.” ALL regulated security busi- nesses, including those sup- plying door stewards to the li- censed trade, will be required to hold a new SIA business licence by April 2015, under new rules unveiled by the Home Office. The new licensing regime, which aims to cut down on the number of ‘rogue operators’ in the industry, will require com- panies to demonstrate they are ‘fit and proper’ to supply secu- rity industry services. They will also need to obtain approval for each sector of the industry they operate in. Security firms will be able to apply for a licence from April 2014 and must have their li- cence in place by April 6, 2015. The Home Office has advised firms to apply no later than Oc- tober 1, 2014. The regulation of the private security industry is a devolved concern. However, the Scot- tish Government has already indicated that it supports a UK- wide regulatory regime. IN THE LICENSING WARS, CALL UP THE FIGHTERS HILL BROWN LICENSING R & J M Hill Brown & Co Solicitors, 3 Newton Place, Glasgow G3 7PU Tel: 0141 333 0636 Email: [email protected]New business licences for private security firms • The warehouses were opened at the 60th anniversary celebration. A mature celebration for Beam in Glasgow BEAM Global toasted six decades of whisky maturation in Glasgow this month with the opening of three new warehouses. The £3 million expansion of the company’s Westthorn site, which is currently used for the maturation of Teacher’s, Laphroaig and Ardmore whiskies, is expected to increase Beam’s storage capacity by close to 20%. At the official opening of the new warehouses Albert Baladi, Beam Global president for Europe, the Middle East and Africa, thanked staff in Glasgow for their “commitment, passion and dedication to this site”. Baladi said the increased capacity of the site will help Beam to meet a growing demand for Scotch in emerging markets, particularly Russia and Africa. 14/10/2013 15:26 2014
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Media Pack
Scotland’s leading newspaper for the licensed trade
CIRCULATION • THE SCOTTISH MARKET • FEATURES • SLTN AWARDS • RATECARD • CLASSIFIED & SEPS • SLTN.CO.UK • CONTACTS
www.sltn.co.uk
October 17, 2013
SLTN - dedicated to the trade
insi
de
The best of
everythingA strong brand portfolio
has something for
everyone
pages 21-28
12 • SLTN • October 17, 2013
NEWS
• The outlet next to its namesake
oak tree (above) and (right) the
Frasers collect the award for
Independent Pub or Bar of the Year.
Ongoing investment from family-owned fi rm helping to keep business booming
Tree’s company at
Balmaha outletBy Dave Hunter
TO say that the Oak Tree
Inn in Balmaha is at the
heart of its local commu-
nity is something of an under-
statement.
The family-owned business
– it’s a disservice to refer to it
solely as a pub, a restaurant or
even an inn – has been contin-
ually evolving over the past 15
years and now includes a pub
with restaurant and rooms,
holiday cottages, microbrew-
ery, shop and a soon-to-be
opened tearoom.
And the outlet, which was last
year named SLTN Independent
Pub or Bar of the Year, in as-
sociation with Kopparberg, is
a focal point in the village of
Balmaha.
Right from the outset owners
Sandy and Lucy Fraser wanted
the business to be part of the lo-
cal area in every sense.
They accomplished this by us-
ing largely recycled materials
in the construction of the Oak
Tree, including timbers from
an old shooting lodge and stone
from a local quarry.
“I didn’t want to build a run
of the mill building,” Sandy
told SLTN last week.
“I wanted a building that re-
fl ected the area.”
Although initially trading it
as a bar and restaurant, the op-
erators quickly added accom-
modation.
The upper fl oor of the Oak
Tree had originally been staff
accommodation, but this space
was transformed into letting
rooms.
“We quickly realised that for
it (the Oak Tree) to be success-
ful we felt we needed to give the
opportunity for people to stay,”
explained Sandy.
“So we moved out the staff
and converted the upstairs into
en suite accommodation.”
In the following years the
Frasers expanded the accom-
modation even further, with
the purchase of several local
properties that were subse-
quently refurbished into holi-
day cottages. In total, the Oak
Tree Inn offers 30 letting bed-
rooms across all of its proper-
ties. In 2008 the business’s local
credentials were expanded fur-
ther when the Frasers opened
a ‘market garden’ in order to
grow their own vegetables.
The result, said Sandy, has
been an upturn in food rev-
enues at the Oak Tree.
“There’s always been a fairly
even split between accom-
modation, food and drink,”
said Sandy, “but I’d say in the
last three or four years our
food sales have surged on the
launch of the market garden;
that provenance and going that
extra mile to source local prod-
ucts and local food [pays off].
“It’s not possible to do it all. I’d
need a potato fi eld here to sup-
ply our own potatoes, but if we
can grow some of it, we show
an intent and people love that.”
Positioning not only the Oak
Tree Inn, but the village of Bal-
maha itself, as a destination
has been key to the success of
the business, said Sandy.
“You have to remember, I’m
not on the other side of the
loch,” he said.
“People need to come here, so
we’ve got to make it a destina-
tion. You’ve got to give people
that reason.”
Attracting holidaymakers
had previously been a chal-
lenge because of the lack of a
local shop and so, in 2009, the
Oak Tree opened its own.
Stocking a range of products
that includes Oak Tree-branded
sweets and biscuits, the shop is
used by locals as well as visitors
to the area.
“If you come up for a holiday
on east Loch Lomond-side, we
will look after you from the ba-
sic loaves of bread, to daily pa-
pers, to fresh rolls, to anything
you might need,” said Sandy.
Last year the Frasers broad-
ened the outlet’s appeal even
further with the launch of its
own microbrewery.
The Balmaha Brewery pro-
duces a range of beers that
include Balmaha Best, Firkin
Point, Lomond Hop and Kilt-
walk (produced in honour of
the Glasgow Kiltwalk, a spon-
sored event that sees partici-
pants walking from Glasgow to
Loch Lomond).
“I was fed up with people
walking through the door and
asking what the local beer
was,” said Sandy.
“The local beer invariably was
Tennent’s Lager or Belhaven
Best. “So it was great to be able to
say that the local beer is now
Balmaha Best.”
And this year has seen even
more expansion for the busi-
and currently in the fi nal stages
of construction, the tearoom
will be able to accommodate 25
covers inside and a further ten
to 15 outdoors.
“It doesn’t matter what sort
of market is coming in to the
ness. Although the Oak Tree has
already broadened its appeal
to include holidaymakers, din-
ers and beer afi cionados, the
Frasers are targeting yet anoth-
er market with the opening of a
new tearoom.
Sandy said that older custom-
ers looking for a cup of tea or a
bite to eat had sometimes been
reluctant to eat in a pub.
And so, in what is becoming
standard practice for the fam-
ily, the Frasers have built a new
tearoom in order to cater to this
market as well.
Built on the side of the shop
I didn’t want to
build a run of the
mill building. I
wanted one that
refl ected the area.
We have to make it
a destination here.
We have to give
people a reason to
come.
sltnawardsthe
2012
p12&13 Oct 17, 13.indd 1
09/10/2013 15:12
Branch out
in BalmahaLoch Lomond outlet
continues expansion drive
pages 12&13
Plea for hours
consistencyLicensee calls for ‘level playing fi eld’ between boards
By Dave Hunter
A SOUTH Lanarkshire licensee
has called for greater consist-
ency between licensing boards
when it comes to trading
hours. As boards across Scotland
draw up their new licensing
policy statements, Lynn Ad-
ams, who runs the George bar
in Hamilton, said inconsistent
approaches to trading hours
in neighbouring areas could
prove damaging to the trade.
“You can have two local au-
thorities right next to each
other [with different operating
hours],” she said.
“In our case we’ve got it be-
tween South Lanarkshire and
North Lanarkshire. The prem-
ises in [the Hamilton division
of] South Lanarkshire can have
a late night one night of the
weekend, but North Lanark-
shire allows the pubs to have
both nights.
“So when there’s a boundary
between north and south, and
there’s a pub on one side of the
road and one on the other, the
one in South Lanarkshire has a
disadvantage.”
Adams’ comments come af-
ter Glasgow licensing board
revealed plans to consider al-
lowing pubs to open until 1am
seven nights a week, as part of
its licensing policy statement
consultation.
“If people were to start head-
ing into Glasgow and not using
their local bars, restaurants,
cafes whatever, it could have a
very detrimental effect on your
local businesses in the evening
economy,” said Adams.
“It’s safe to say they would
struggle quite considerably.”
However, Adams stressed
that she was not arguing for
21 • SLTN • October 17, 2013
Products should cater to all wallets and tastes, say drinks fi rms
• Selecting spirits for the back-bar can be a challenge, but drinks fi rms say a strong spirits range should cover a variety of price points and occasions.
• The warehouses were opened at the 60th anniversary celebration.
A mature celebration
for Beam in Glasgow
BEAM Global toasted
six decades of whisky
maturation in Glasgow this
month with the opening of
three new warehouses.
The £3 million expansion
of the company’s Westthorn
site, which is currently
used for the maturation
of Teacher’s, Laphroaig
and Ardmore whiskies, is
expected to increase Beam’s
storage capacity by close to
20%.At the offi cial opening
of the new warehouses
Albert Baladi, Beam Global
president for Europe, the
Middle East and Africa,
thanked staff in Glasgow
for their “commitment,
passion and dedication to
this site”.
Baladi said the increased
capacity of the site will
help Beam to meet a
growing demand for Scotch
in emerging markets,
particularly Russia and
Africa.
p1 Oct 17, 13.indd 1
14/10/2013 15:26
2014
1 Pubs 32%
2 Clubs/Nightclubs/Late Night Venues 14%
3 Hotels 20%
4 Restaurants 19%
5 Wholesalers/Cash & Carries/Licensed Retail 12%
6 Subscribers/Head Office 3%
• Pubs
• Clubs
• Nightclubs/Late Night Venues
• Hotels
• Restaurants
• Wholesalers/Cash & Carries/Licensed Retail
• Subscribers/Head Office
Sltn gives blanket coverage of the licensed and hospitality trade reaching:
TOTAL NET CIRCULATION:
SLTN
15,154(July 12 - June 13)
Average NET Circulation
Media PackThe Stats
Subscribers
Wholesalers
Restaurants
Hotels
Clubs
Pubs
1
5
4
32
6
2014
awardssltn2013
SLTN is the leading publication for the drinks, leisure and hospitality industry in Scotland
As the only fortnightly newspaper in the licensed trade north of the border, and recognised as the leading title in Scotland since its launch in 1964, SLTN is a must read publication throughout the Scottish trade.
SLTN is the trusted and authoritative medium to which publicans, bar owners and operators, nightclub owners, hoteliers and restaurateurs will turn to throughout 2014.
No other publication in the UK can match the coverage of the industry in Scotland provided by SLTN. That’s why it’s used by leading drinks companies, distributors, and service suppliers to reach the highly independent and very lucrative Scottish market.
2014 will be a big year for Scotland’s hospitality industry - SLTN will cover all related stories for The Commonwealth Games, Ryder Cup, Referendum and much more.
The Scottish Market& SLTN 2014
NB – more detailed synopses for the features in each edition will be sent out to our mailout list approximately four weeks before the feature editorial submissions deadline. We aim to publish these features but the final list for each issue is subject to change to reflect market and news developments. Further info from Gillian Mckenzie ([email protected] 0141 567 6071)
Features2014
January 9th• Bottled Beers/Craft Beers• Soft Drinks/Energy Drinks• New Year New Career• Entertainment• Burns Night/Chinese New Year• Electronic Cigarettes• Catering: Hot Beverages Kitchen CleaningB: 6th Dec C: 17th Dec
January 23rd• Wine• Valentines Drinks• Boutique/Niche Brands• Design & Refurbishment• 6 Nations Rugby Preview• Raising Finance• RecyclingB: 3rd Jan C: 14th Jan
February 6th• Beer• Vodka• Liqueurs• EPoS• Cellar Management• COMMONWEALTH GAMES
COUNTDOWN - Get Set• Catering: WorkwearB: 17th Jan C: 28th Jan
February 20th• Cider• St Patricks Day/ Mothers Day/
Easter• Outdoor Furniture• Cash & Carry/Wholesale• Training/Licensing & LegalB: 31st Jan C: 11th Feb
March 6th• Whisky• Young Adult Brands/RTD’s• Tequila• Environmental Issues• Utilities• CCTV & Security• Catering: Food Hygiene Health & SafetyB: 14th Feb C: 25th Feb
March 20th• Rum• Beer• Premium Spirits/Long Drinks• Backbar• Pub Technology• Promoting & Marketing Your
Outlet/Social mediaB: 28th Feb C: 11th Mar
April 3rd• Spirit Flavoured Beers• Wine• Soft Drinks• Energy Drinks• Snacks• Catering: Local Produce – Fish & Seafood Foods of the CommonwealthB: 14th Mar C: 25th Mar
April 17th• World Beers• RTD’s• WORLD CUP PREVIEW• Audio Visual• Preparing for Summer: Al Fresco/Outdoor Refurbishment & designB: 28th Mar C: 8th Apr
May 15th• Beer • Gin• Cocktails• Entertainment• Training• Security• Cellar Management• WhiskyB: 25th Apr C: 6th May
May 29th• Summer Drinks• Microbreweries/Craft Beers/Ales• Fathers Day• Matching Beer & Ale with Food• Catering: Microwaves Griddles Fryers & OilsB: 9th May C: 20th May
June 26th• Whisky/Bourbon/Root Beers• Liqueurs/Cream Liqueurs• Long Mixed Drinks• EPoS• RYDER CUP Preview• Finance• Catering: Local Produce – Fruit & Veg Wine & Food MatchingB: 6th June C: 17th June
July 10th• Summer Drinks/Young AdultBrands• World Beers• Wholesale/Cash & Carry• Energy Efficiency• Slot Machines, Jukeboxes,
Entertainment SystemsB: 20th June C: 1st July
July 24th• Draught Beer• Football Season Preview• Wine Suppliers in Scotland• Audio Visual• Glassware/ Back Bar &
Dispense• Catering: Ware washers & Glass washers Condiments & OilsB: 4th July C: 15th July
August 7th• Gin• Sparkling Wine & Prosecco• Premium Spirits & Cocktails• Prep for Christmas• Pub Opportunities• TrainingB: 18th July C: 29th July
August 21st• Top Selling Brands in
Scotland• Design & refurbishment• Vodka• Catering: Staff Uniforms & Workwear Hot BeveragesB: 1st Aug C: 12th Aug
September 4th• Keg Ale• Young Adult/Student Brands• Imported Whiskey• Tequila• RTD’s• Legal• CCTV & Security• Entertainment & Live MusicB: 15th Aug C: 26th Aug
September 18th• Rum• Brandy• Long Mixed Drinks• Soft Drinks/Energy Drinks/
Mixers• Speciality Spirits• Cellar Management• Catering: Local Produce – Meat & PoultryB: 29th Aug C: 9th Sept
October 2rd• Cider• World Beer• Scottish Breweries/Craft Beers
Inserts£150 per 1000(weight not to exceed 30g)Minimum charge- £600
Copy Deadline10 days prior to publication
Cancellation12 weeks prior to publication
Mechanical DataPDF. Files should be CMYK and 300dpi resolution. No calibration or profiles should be applied and all fonts must be embedded and colour proof supplied.
List Rental & Direct MailEither to complement an advertisement in the newspaper or as a stand-alone function, why not target your message to all or part of our circulation list? Simply decide to whom - or where - you want your message sent and we will liaise with you and/or your agency and our fulfilment house.
dawnRestaurants • Hotels • Bars • ClubsSupplying over 20,000 products to:
Glassware by: John Artis • Arcoroc ask for free catalogue
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ask for free catalogue
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Ask for our 2011 Christmas Brochure
visit our on-line shop at: www.dawnchristmas.com
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p40 classified.indd 1
21/10/2011 16:23
what’s cooking
To advertise in this section call Sean Robertson on 0141 567 6024
32 - SLTN - October 13, 2011
Cook pasta fasterFRIMA’s patented VarioBoost heating system boils water three
times as fast as conventional equipment.This means the smallest VarioCooking Center, model 112, can
cook 50 portions of pasta in less than 30 minutes – as opposed to
nearly 90 minutes in similar sized pans. The largest model, the VCC
311, can cook 300 portions in under 30 minutes.It’s not just faster: because it does everything automatically, the
VarioCooking Center allows chefs to get on with other tasks, safe in
the knowledge that the pasta will be perfectly cooked every time.
At the push of a button, the VarioCooking Center fills up with
water and VarioBoost brings it to the boil in just a few minutes – the
pan itself reaches 200ºC in 90 seconds. The unit then lowers the pasta into the boiling water and, as soon as it is cooked,
automatically raises it out again. “Nothing is ever overdone,” said Wentworth Club executive chef Stephen Tonkin. “The VCC gives us better control of
our cooking.”
0208 996 5102 www.frima-uk.co.uk
Go with the flowLincat has added a stylish, compact wall mounted water boiler to its award winning FilterFlow range. Equipped with Lincat’s unique, built-in FilterFlow water filtration system, the WMB3F delivers up to 31 litres
of high quality, filtered, piping hot water per hour.the new boiler’s slim design enables it to be installed
over a sink, which is ideal when space is limited. at the same time, its sleek white or black glass finish makes it an excellent choice for front of house use. a drip tray is available as an optional extra.“By introducing a wall mounted model, we’re aiming to widen the appeal yet further of our best selling FilterFlow range,” said nick McDonald, marketing director of Lincat. “able to produce a continuous supply of hot, filtered
water, this new model is perfect for busy catering establishments, office kitchens or staff rooms.” as well as producing premium water quality, Lincat’s
unique filter cartridges reduce the damaging build-up of limescale, which can seriously damage performance over time.
www.filterflow.co.uk.
Efficient icecatErErs need a ready stock of ice when they are preparing for a big event. However, storing ice in peak condition can be a problem. classeq’s ice-O-Matic storage bins are designed to maintain the quality of the ice prior to serving.caterers can reduce running costs and increase energy efficiency by combining a smaller ice-O-Matic modular ice machine with a larger storage unit,
preparing the ice in advance and storing it in the bin until it
is needed.ice-O-Matic storage bins offer a range of features for easy
use. a safe-Hold hinge keeps the door of the unit open while ice is collected. the built-in scoop holder keeps the scoop handle away from the ice, but still easy to locate and
access. this avoids hand contact with the ice and ensures
the necessary hygiene requirements are met.the five different ice-O-Matic bins currently available suit
different scales of commercial banqueting. the 152.4cm wide B170 has the largest capacity, with a maximum volume
of 820kgs of cube ice. 0844 225 9249www.classeq.co.uk
Steaming aheadLincat has launched a new range of Opus combi steamers.
the models fall into two product groups: the Opus selfcooking center
Whitefficiency, which is set to help caterers achieve ever greater levels
of efficiency, and the Opus combiMaster Plus, which brings a new level
of sophistication to the manual combi, with the inclusion of climaPlus
control and a programming function.“there is huge pressure on every commercial caterer to improve
efficiency – to produce more, to work faster and to waste less. the list
goes on,” said nick McDonald, marketing director of Lincat.
“the good news is that our new combi steamers, and in particular the
Opus selfcooking center Whitefficiency, are both extremely easy to use
and can make a significant contribution on each count.” Lincat Ltd manufactures one of the world’s most comprehensive
ranges of catering equipment and water boilers. Products are sold in
the UK and in over 50 countries worldwide through a comprehensive
network of distributors. Lincat Ltd is a member company of the
Middleby corporation. www.lincat.co.uk
Quantum leap from RationalratiOnaL has launched a new combi oven that it claims is a ‘quantum leap forward’ in terms of efficiency, output and cooking quality.the selfcooking center Whitefficiency has 30% more capacity, cuts consumption by 20% and is 30% faster than conventional combi ovens. it combines two new technologies, HiDensitycontrol and Efficient Levelcontrol, with the established selfcooking control and the recently launched carecontrol. it also features an entirely new control panel. collectively, they deliver a combi that is faster, more efficient, easier to use and more sustainable.
HiDensityControl not only delivers outstanding cooking quality, but also allows chefs to maximise output, since they can load 30% more food into the same size cooking cabinet. It also reduces energy consumption by 20% and cuts production time by 30%, compared to conventional combi ovens. The new Efficient LevelControl technology not only tells the user which different foods can be cooked together, it also intelligently controls the cooking time for each rack, according to the amount of food and how often, and for how long, the door is opened during the cooking process. It means that everything is cooked to perfection, every time. “the selfcooking center Whitefficiency sets a new benchmark in combi oven technology,” said Lee norton, managing director of rational UK.
“chefs will know they have complete, precise control of the cooking process and perfect results are guaranteed, every time. “For the market overall, the new combi will have a huge impact in three key areas: sustainability, ease of use and food quality.” 0800 389 2944www.rational-uk.com
p32 whats cooking.indd 1
07/10/2011 14:47
Want a consistent presence every issue,
try our classified section for products, trades &
services.
Get your product news in front of chefs and
licensees with impact on our whats cooking
section.
For a classified quote call Sylvia Forsyth on 0141 567 6038
2014
sltn onlinesltn.co.uk
SCOTLAND’S LICENSED TRADE WEBSITEwww.sltn.co.ukThe SLTN website will work alongside the newspaper keeping the trade informed of all the latest top stories and events as well as offering all the extra benefits you’d expect from a digital source. The introduction of the site also launches it’s accompanying Twitter and Facebook feeds to ensure news gets to the trade people in whichever format they prefer.
Advertise with usReach your target audience - the people in the licensed trade who are more likely to respond and invest. Advertising with SLTN online offers a wider range of opportunities to promote your campaign or highlight your business. You can display your products or services 24/7 directly in front of the people who want to know, linking direct to your own website. Every day trade people will be accessing our site, how many will click-through to yours? This is a brand new site which is currently being heavily promoted, it’s an exciting opportunity to join us and share our success, contact our sales team now to discuss your requirements and discover why SLTN online is an essential tool for promoting your business to the Scottish licensed trade.
Promote with usAll adverts will link direct to your website which will open in a new browser window. The structure of the site enables box adverts, skyscraper adverts and button adverts to be visable either across the entire site or only visable when user views specific categories, this means more advertising possibilities available for your campaign. Advertising packages can be custom-built to suit the nature of your business and within your advertising budget. The SLTN sales team have access to reports providing stats on clicks and impressions for your campaign and these can be made available upon request. There are lots of ways to get involved but, the best way to find out how SLTN can work for you is to give our team a call.
2014
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