Having engaged with many caterers in the last 3 weeks, what I see today is a collection of positive, can-doers who are, right now, shaping the ‘new normal’.
Caterers are reassuring employers that foodservice provision for their teams – breakfasts, brunches, lunches, dinners, and coffee breaks – is in safer hands than ever.
I would like to break with tradition and thank each and every one of the contributors to this article here at the top of it, rather than at the end. Your input made this possible.
- Tim Axe, Commercial Director, BaxterStorey
- Wendy Bartlett, Founder & Chairwoman, Bartlett Mitchell
- Paul Bates, Co-Founder, Talkington Bates
- Anthony Bennett, Director, Bennett Hay
- Frank Bothwell, Founder, Thomas Franks
- Rebecca Bridgement, MD, Radish
- Nick Clegg, Group Sales Director, CH&CO
- Julia Edmonds, MD, Lexington Catering
- Jayne Edwards, Head of Sales, Connect Catering
- Hannah Flood, Business Development Manager, Feastly
- Morag Freathy, MD, B&I, Compass Group, UK & Ireland
- Alison Frith, MD, Artizan Group
- David Gilliott, Owner, Four Gables Group
- Stuart Jenkins, MD, Blue Strawberry Group
- Dean Kennett, MD, Fooditude
- Chris Mitchell, MD, Genuine Dining Company
- John Nugent, CEO, Green & Fortune
- Simono Oproiu, Business Development Director, Graysons Restaurants
- Sarah Prentice, Sales and Marketing Director, Blue Apple
- Lawrence Shirazian, MD, Aramark UK
- Ian Summers, Founder, The Balanced Food Company
- Alice Woodwark, MD, RA Group
- Zoe Watts, Commercial Director, Vacherin
Further to my article last week reporting on Workplace Catering: A Client’s View, I now present the caterers’ views, representing the collective views of many caterers.
Caterers ready workplace foodservice – Summary
- As we reported last week, many industries have been operational throughout the Covid-19 pandemic, working diligently from home offices. Simultaneously, those in foodservices have also been doing the same, with clear intent and purpose: to adapt, evolve and innovate to best support the rebooting of the UK economy, in the workplace.
- Today, having approached the foodservice operators within TAF’s network, we present a united front – to communicate and reassure corporate organisations of the measures in place, to shape their future workplace catering, to eradicate any uncertainty and minimise risks post Covid-19 to their employees, upon a return to work (whatever that may look like).
- Caring, passionate, experienced, and driven men and women have been innovating, applying fresh and forward-thinking, app-savvy, and smart technologies, progressing robust health and safety practices, and focusing their efforts too to deliver a new kind of foodservice to a nation that needs robust reassurances at their workplaces.
Caterers ready workplace foodservice – Context
- This Monday across England, our nation commenced – having been advised by the UK government – outside ‘meetings’ in groups of up to six people, from different households, in parks or gardens, and even around barbecues, staying alert and remaining 2m apart.
- The relaxation of the rules, to enable us to socialise around food, elicited a silent yet excited whisper of a cheer the length and breadth of the UK. Why? We humans miss our nearest and dearest and crave human contact.
- It is inevitable that UK confidence will rise as we all feel safer and more secure and ready to return to the workplace.
- I have listened to inspirational accounts from caterers in my network who have been collaborating with their clients in the workplace.
I wanted to share them exclusively with H&C News readers, so here they are…
Despite challenging circumstances, foodservice providers have worked tirelessly making the amazing happen. Thank you all.
Tracey Ann Fairclough, Managing Director, TAF Catering Consultancy