Members’ News
February 2021
“TWC TRENDS” - WHAT’S HOT? WHAT’S NOT? Data insight & digital expert, TWC, launches exciting new industry tracker #
As the power of knowledge, insight, and keeping abreast of fast-paced change becomes critically powerful, data and digital partner to wholesalers, foodservice operators, and suppliers, TWC, has announced the launch of ‘TWC TRENDS’ – a new industry tracker that will drive further value into TWC’s dynamic portfolio of services.
The new service will complement TWC’s existing data platforms which enables wholesalers, operators, and suppliers to understand what is happening in the market. TWC Trends will empower stakeholders to explore and understand why it is happening, in order to align products, systems, and service to meet fast changing consumer needs.
Furthermore, TWC Trends will look to identify and quantify emerging and future trends with two tranches (published as written reports and video content), which will be interspersed with pulses of time-critical insight through the year.
TWC Trends 2021 Part 1 set to publish mid-April. Second in the series, TWC Trends 2021 Part 2 will be published mid-October 2021. TWC’s first report will focus on key elements facing businesses, as the industry, (and society), adjusts to a new way of life and faces the longer-term impact of living with a pandemic.
Themes will cover economic, societal, and industry specifics, including what innovations have stuck through Covid that will change the way people shop, socialise, or what they buy. It will explore questions such as; is there too much NPD? Do core ranges need to change? Will there be less face-to-face engagement between suppliers/retailers/wholesalers, and will digital engagement continue to grow in store, and in Hospitality. If so, what will that look like?
In order that the tracker is as inclusive and representative as possible, TWC’s Development Director, Tom Fender, is inviting wholesalers, foodservice operators, and suppliers to contribute themes of direct interest to their own business, prior to the end of February, to cover aspects where they would like specific insight, knowledge, and understanding that can shape marketing excellence. He says:
“We’re launching this service to bring something new to the wholesale route to market. There’s currently a gap in the market for straightforward sentiment research and opinion mining on current and future trends.
“I would love to hear from businesses who are interested in tracking a specific sentiment or behaviour, and we can potentially include this in our tracker either on an open basis – or exclusive – depending on the aspiration and needs of that business.
“Not only will we be exploring future trends but our opinion mining will be overlaid with incisive interpretation, opportunity, and calls to action.
“Our industry has seen a number of seismic shifts over the last 12 months as Covid has ravaged out-of-home markets and boosted sales in Convenience Retail, and our aim is to understand and anticipate what is next around the corner”.
For further information and details of scheduled themes that will be covered in the TWC Trends’ market tracker, or to put forward specific themes, email tom@twcgroup.net prior to the 26th February 2021 in order for TWC to incorporate all sentiments in its April report. For those interested in receiving TWC Trends Part 1 in April, please register here https://twcgroup.net/launching-twc-trends/
Elior UK celebrates employee excellence at 16th awards ceremony #
Leading contract caterer Elior UK has honoured some of its top employees at the 16th Elior Awards for Excellence, held on 29 January.
Undeterred by the current restrictions, over 130 guests – including suppliers and finalists – gathered at a virtual event to celebrate achievements across the business. Attendees were treated to a delicious food hamper, created by the Elior chef team, and delivered to their doors.
The ceremony was hosted by TV personality and adventurer Ben Fogle, who praised winners across 12 different categories, including sustainability contribution, operational excellence and personal development.
Catherine Roe, Elior UK CEO, said: “Congratulations to all of our winners. In what has been a difficult year, your hard work, innovation and passion has shone through in your efforts to deliver exceptional customer experiences. From driving fast-paced change in the wake of unprecedented business challenges to taking a proactive, passionate approach in improving the wellbeing of children in schools, these awards recognise a broad spectrum of achievements across the business, highlighting what Elior is all about.
“The energy, passion and dedication shared during the virtual event was inspiring. A huge thank you not just to all the winners and those shortlisted, but to everyone who has worked so hard with us over the last year. And to our chef team for the beautiful box of treats for everyone to enjoy during the event.”
Elior Awards for Excellence Winners:
Star Site – Villa Real School, Durham (Taylor Shaw), don’t just focus on providing a daily meal but the team is involved in enhancing pupil well-being and development.
Sustainability Contribution award – Sathia Lackhmanan, General Manager at Swansea Waterfront Museum, puts his heart and soul into sustainability. He is personally involved in community initiatives, engages the team on the topic and recruits colleagues who share the same values.
You Made a Difference winner – Paula Blanchard, Area Manager, Durham Primaries (Taylor Shaw) gave up her own time during the school summer holidays to provide food provisions for children on free school meals in a school where they were in danger of having no nutritional food during that time.
Shining Star (Support Services) – Claire Robson, Area Trainer, Durham Primaries (Taylor Shaw) who personally drove an initiative to raise the awareness levels of healthy eating in packed lunch boxes, by developing a simple traffic light system.
Chef Award – Matthew Fay, Head Chef at Waters Micromass, was recognised for supporting other sites and delivering concepts with flair and attention to detail.
Culinary Competition – Sam Walton, Head Chef at multi-national Law Firm, impressed judges with his imagination and interpretation of the brief.
Outstanding Contribution – Nicola Makarek, HR Manager, was recognised for her ability to match commercial awareness with a real desire to ensure our people are treated fairly and appropriately during difficult changes.
Operational Excellence – Penny Heathcote, Operations Manager, was recognised for her sheer strength of personality and ability to develop a team that reflects the energy and commitment she exudes.
Personal Development – Charlotte Edgecombe, Head Chef, GE Aviation for being a real ambassador for apprenticeships, encouraging and supporting colleagues on their own development journey.
Inspiring Leadership award – Lin Ridings, Operations Director, Taylor Shaw who was praised by her team and management for setting clear goals and taking the time to explain her vision, as well as for her kindness and patience.
eXceptional eXperience – Chris Holt, Front of House Manager, BT Hatfield who shared his own experience to help tackle the stigma around mental health and encourage people to talk.
Shining Star (Site) – Sharon Butterfield, Mobile Chef Manager, Durham Primaries (Taylor Shaw) who has created a positive work culture and worked hard to drive innovation.
COVID-19 continues to cause significant shifts in the food and drink industry #
* Total UK food and drink market sales declined by 12% during 2020
* Grocery retail share of the market grew from 64% in 2019 to 81% in 2020
* Eating out sector shrank by over 50%
* Q2 is a critical period for the eating out industry
Eating In vs Dining Out 2021 – the second report in a series that examines the impact of COVID-19 on the UK food and drink market – quantifies how the pandemic shifted spend from foodservice to retail channels in 2020, and the factors that will affect the market in 2021. Produced in collaboration with leading foodservice consultant, Peter Backman, the report gives a unique, total view of in-home and out-of-home food and drink spend.
Nicola Knight, Senior Retail Analyst at IGD, said: “Food and drink retail sales grew by 9.9% in 2020 and e-commerce was the clear winner in the sector as shoppers switched to online due to lockdown restrictions and stay-at-home guidance. But the overall food and drink market declined by 12%, predominantly driven by consumers eating more meals at home due to government closures within the eating out sector.”
Despite restaurant delivery, innovation in relation to meal kits and in-home ‘experiences’, the research highlights that in general, consumers haven’t been consistently replicating out-of-home habits within the home, contributing to the decline in that market. For example, a steak dinner with all the trimmings in a restaurant can be replaced with a supermarket steak and oven chips for a fraction of the price or traded for a lower value dish.
The second part of the report assesses the many factors that will shape the UK food and drink market in 2021, which include consumer behaviour, government support, supply chain resilience, the lasting impact of the economy and labour market, and EU exit.
Peter Backman, foodservice consultant, commented: “The second quarter of 2021 is going to be critical for the eating out market. Without any current indication of when the industry will reopen or government support, many businesses are sitting on a knife edge. We’ll see property debts, plus substantial hospitality costs due and the end of support measures, which will sadly mean that many businesses will have no choice but to shut up shop.
“That said, the swift roll-out of the vaccine and an increase in consumer confidence are likely to paint a brighter picture for the second half of the year.”
In the short term, whilst eating out remains largely ‘closed’, the food and grocery retail market will need to deliver for food and drink shoppers that have few alternatives. This will manifest itself in high levels of demand for online. For out-of-home, the agility with which operators responded in 2020 will need to continue in the face of continued unpredictability.
Nicola Knight explains: “With normality hopefully beginning to return in the second half of the year, we're expecting to see a return to some pre-COVID shopping habits, albeit with some more frugal habits emerging.
“2021 is going to be another interesting year of shifting behaviours and spend. We’re delighted to be working with Peter Backman, so that we can look at the market in its entirety, rather than the ‘retail’ and ‘hospitality’ silos that have historically shaped the food and drink industry. It’s a fresh, new approach.”
The report takes a quarter-by-quarter view on the potential outlook for 2021 to help retailers, operators and suppliers begin to plan for the next 12 months. Updates will be launched throughout 2021 in line with the changing landscape.
To read some of the highlights from the report, click here -https://retailanalysis.igd.com/Sign-in/Eating-in-vs-Dining-Out-2021
To buy the full report please contact Peter Backman. (A special price is available for Premium Briefing Report subscribers).
Sodexo and Ascot Racecourse win silver Sports Business Award #
Sodexo Sport & Leisure’s catering and hospitality partners, Ascot Racecourse, has won silver for Best Sports Club/Sports Event Hospitality in the Sports Business Awards 2020.
The award recognised 1711 by Ascot, Sodexo’s joint venture with Ascot Racecourse, and its operation of the Balmoral Restaurant at the racecourse during Royal Ascot 2019.
The 2019 Royal Meeting saw the 1711 by Ascot team work alongside Michelin-starred chef Ollie Dabbous for the first time, with a menu celebrating the best of British Cuisine, including:
Roasted beef sirloin, warm horseradish buttermilk and Jersey Royals
Scottish smoked salmon, mussel vinaigrette with cucumber and lovage
Lemon verbena posset with summer fruits and blossoms
Paul Paisis-Oakwell, 1711 by Ascot’s General Manager, said: “To see our catering and hospitality team recognised among household names in the sports industry is fantastic and it is no mean feat to achieve this silver award.
“Thank you to everyone involved in the running of The Balmoral at Royal Ascot which provided a great guest experience for racegoers in 2019 and to the guests attending the Royal Meeting who make it such a special occasion.”
Sodexo has operated catering and hospitality services at Ascot Racecourse since 1998.
The Sports Business Awards started in 2017 and recognise the hard work and accomplishments of individuals and teams who make all sporting success possible.
Sodexo were also represented in the final shortlist for the award with ‘The Dugout’, a hospitality lounge at Brighton & Hove Albion FC which provides guests with a buffet-style food offering before they take seats just behind the home dugout.
FEA and SDS launch sales development programme #
Training initiative designed to help meet Covid-19 challenges and beyond.
FEA has teamed up with SDS (Sales Development Solutions) to launch the Sales Management and Development Programme, a training scheme designed specifically for foodservice equipment manufacturers and suppliers. The course has been developed over the past year to help answer the challenges posed by the new trading environment. It considers the sales strategies and channels required to maintain business excellence, and is constantly being fine-tuned to meet the latest issues created by the Covid-19 pandemic.
The programme offers a wide range of opportunities, from helping employees take on greater responsibilities and manage different types of sales and reporting structures, to helping key leaders set realistic and measurable goals, give timely and constructive feedback, communicate effectively, facilitate internal and external meetings and manage the performance of their teams.
“The current climate is forcing change and restructuring, both at operator level and in the equipment specification and supply chain,” says Steve Hobbs, chair of FEA. “It’s crucial that foodservice equipment companies maximise the value of their most valuable asset - their people, both in direct and indirect sales roles.”
The course is lead jointly by Phil Martin and Julie Jaina. Martin has been working in the foodservice industry since 1982 and he says, “The programme is focused around individual, one-to-one training and development and, once started, is designed to adapt to the needs and aspirations of both the individual and thecompany.”
The programme comprises an initial consultation followed by a preparation period, including personal profiling of the individuals taking part. The profiling is carried out by Jaina, a specialist in psychology, mentoring and personal development, and an expert life coach. She will use her skills to fully develop the potential of the individual.
The course itself comprises monthly one-to-one sessions, over six months, when the individual’s strengths are established, along with areas that need development. “Throughout the six months, SDS mentors will be offering support to ensure momentum is maintained,” says Martin. “We anticipate that the personal outcomes from the programme will contribute to individuals’ future appraisals within the company.”
Hobbs says, “The combination of foodservice equipment knowhow and specialist personal development skills makes this an incredibly relevant programme for our industry at this critical time. The backing of FEA, and our wealth of expertise, should ensure that this programme delivers real and measurable benefits. The aim is to create teams that are highly focused, enthusiastic and connected – and who can deliver increased sales.”
For more information on the course and on SDScall 0203 323 1111 or visit www.salesdevelopmentsolutions.co.uk
The Foodservice Equipment Association (FEA)is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes. For more information on FEA visit www.fea.org.uk
Compass Funds Five Important Apprenticeships at St Ann’s Hospice #
Compass Group UK and Ireland, the UK’s largest foodservice business, has used its apprenticeship levy to fund five apprentices at St Ann’s Hospice, Greater Manchester, one of the oldest and largest adult hospices outside of London.
The levy transfer will fund two Apprentice Production Chefs, two Apprentice Healthcare Cleaning Operatives and one Apprentice HR qualification all taking place over a 12-18 month learning
programme. This means the hospice is able to develop and up-skill five of its existing employees, providing them with an opportunity to obtain a qualification and develop their career.
These five apprentices form part of the army of amazing key workers who have kept St Ann’s Hospice running smoothly since the pandemic started. St Ann’s provides care and support for thousands of patients and families every year from its three sites in Heald Green, Little Hulton and The Neil Cliffe Centre at Wythenshawe Hospital, as well as via a range of community and outreach services. It has also recently launched a range of online support services and virtual access for patients and their loved ones from across Greater Manchester and parts of Cheshire.
St Ann’s Hospice has an excellent track record with apprentices, supporting six in 2020, one of which had successfully completed their qualification. The hospice will support a further four clinical focussed apprenticeships this year, and with the help of the Compass sponsorship, a further five Support Services development opportunities have been created to enable individuals to learn their trade. Apprenticeships play an important role at the hospice and the additional funds are a significant investment in non-clinical focused staff development.
Rachel McMillan, Chief Executive of St Ann’s said: “We are extremely grateful to Compass Group UK and Ireland for supporting the hospice in this way. At St Ann’s we pride ourselves on providing world-class care to patients and their loved ones, and we can only do that thanks to the amazing team of staff and volunteers that support them. These apprenticeships are a great way for us to continue to invest in the development of our teams and help us to ensure we remain an organisation of choice well into the future too.”
Jonathan Foot, Head of Apprenticeships and Early Careers, Compass Group UK and Ireland commented: “At Compass Group UK and Ireland we are dedicated to supporting local people and communities, so we are delighted that we have been able to use our levy to support another business in their vision to create a career pathway for their non-clinical employees.
“St Ann’s Hospice is an unbelievable facility and offers a great opportunity for five apprentices to start their career development in culinary and facilities management. An apprenticeship supports individuals to develop the skills, knowledge and behaviours they need in the workplace and provides excellent progression opportunities, as well as improves employee retention – a win-win for apprentices and employers!”
The apprenticeship levy fund was introduced in 2017 to create long-term and sustainable funding for apprenticeships. Compass Group is currently supporting over 300 apprentices in its own business, but has surplus levy funds, which can be used to help smaller employers, like St Ann’s Hospice, pay for the training and assessment costs of apprenticeships.
NESCAFÉ RESEARCH REVEALS TOP TIPS TO DRIVE SALES IN THE COFFEE TO GO MARKET #
Following the launch of research piece Brewing profits locally: One cup at a time, coffee experts Nescafé have unveiled their top tips to help local independent retailers and convenience stores
attract customers and drive coffee to go sales.
Charlotte Smith, Category Manager – Coffee-to-go, Nestlé
Professional UK & Ireland says: “Satisfied customers can become
regular customers and keeping them happy helps to create loyalty.
From letting people know what’s on offer to simply smiling and
saying ‘hello’, there are several trends, tips and tricks to help drive
footfall and increase profit potential.”
NESCAFÉ’S top ten tips to drive coffee sales
1) Consumers favour established and trusted brands - almost two thirds (61%) of those surveyed saying they would be more interested in a well-recognised coffee brand
2) Affordable pricing and keeping this under £2 a cup is the second most important factor in deciding where to buy a coffee, according to 60% of consumers
3) Ensuring a friendly service and always greeting customers when they come in will help drive loyalty and a sense of belonging
4) Retailers should encourage coffee sales with a conveniently located and attractivemachine. Placing your machine by the counter will ensure it is easily found and convenient for use
5) Retailers can increase profits by cross-merchandising - 60% of those surveyed say they would buy food-to-go alongside a coffee and 45% confectionery. Include a breakfast, fruit or snacking option next to the machine
6) POS will help attract customers and drive sales - consider overhead signage suggesting special offers. Seasonally changing POS is also important for targeting customers with messaging which taps into emotion-based decision making. Also consider placing a
swing sign outside to grab the attention of passers-by, or to simply remind them that coffee to go is available inside
7) Offering a quality coffee proposition can help drive profitability - more than two thirds (67%) of people believe the quality of the coffee is the most important factor in purchasing coffee-to-go. This is particularly important among 45-54 year olds
8) Consumers like to personalise their coffee 3 , from sugar free syrups; different sweeteners; milk alternatives and dustings of chocolate or cinnamon powders – make sure that these options are available to your customers
9) Almost half of consumers say that speed of service affects their decision making when purchasing coffee-to-go so make sure that you choose a machine that is not only quick to dispense but also easy to use
10) Consumers are looking for frictionless convenience, particularly for Millennials and Gen Z’ers so ensure making purchases is easy and has contactless abilities
NESCAFÉ offers convenience retailers a range of coffee-to-go solutions, including the NESCAFÉ & GO Machine, which is a quick and easy to use pre-filled cup solution, ideal for shops that serve up to 15 cups per day and who are looking to attract busy customers who want their favourite coffee, tea or hot chocolate. Alternatively, the NESCAFÉ Mini Bean to Cup Coffee Machine offers customers a fresh bean coffee-shop style experience – from espresso and Americano, to lattes, cappuccinos and hot chocolate. As an opening deal, members can benefit from two 600 cup bundles worth £2400** when purchasing a qualifying NESCAFÉ Mini Bean to Cup Machine.
The Brewing profits locally: One cup at a time guide follows the launch of NESCAFÉ’s new online coffee-to-go hub. The hub features more about the latest coffee market trends, advice
and tips for success, plus access to a ‘click n deliver’ online ordering service as well as POS materials.
To download the guide click on the link below
bit.ly/vpxS5
To register your interest in the Nescafé Mini Bean to Cup machine click on the link below
bit.ly/3fXXtmq
For more information about the coffee-to-go-hub, visit www.coffeetogo.co.uk
Springboard Charity - A Gateway employer for Kickstart #
Kickstart – A quick guide
What is it?
Kickstart is part of the government’s Plan for Jobs strategy. The scheme provides funding for employers to create new jobs for young people at risk of long-term unemployment, assisting companies to kickstart their businesses post Covid-19 and helping young people get into employment.
How are wages covered?
The government fund wages of all employees taken on through the scheme for up to 25 hours per week, for a period of 6 months (based on National Minimum Wage or National Living Wage). You can choose to increase the hours that the person works by paying for the additional hours. You can also choose to pay a higher wage by ‘topping up’ the amount the government pays for.
What other funding and resources are available?
Employers are also given a grant of £1500 per employee taken on through the scheme, which must be used to the cover costs of onboarding and training. Springboard can deliver the training for you. The Government also cover the cost of NI contributions and minimum pension contributions for 6 months.
What type of job roles can I fill?
You can apply to fill any job that could be carried out by a UK based 16-24 year old
How many staff can my business take on?
Employers can take on any number of kickstart candidates. There is no lower or upper limit when applying through Springboard.
When does the scheme start?
The scheme is now OPEN for registrations with vacancies already starting to be filled
How can I ask questions and find out more information?
You can email, Bhavna Patel, who will be happy to help: Kickstart@springboarduk.org.uk or call on: 07789 748 399 (Mon-Fri, 9am-5pm)
How do I sign up?
Click here to register on Hospitality Unite, in partnership with Harri
Hospitality Action launches new cook book - Chefs at Home #
We’re thrilled to announce the launch of our brand new cook book today (11.2.21) , Chefs at Home. The cook book is a collection of lockdown recipes from 54 of the UK’s most-loved chefs including Tom Kerridge, Angela Hartnett and Jamie Oliver direct from their homes to yours to mark the one-year anniversary of the first national Covid-19 lockdown. The book will be published on March 18th but there's no need to wait as you can pre-order your copy today!
Chefs at Home is a compilation of the dishes our nation’s most renowned chefs prepared at home with their own families when there were limited ingredients on the shelves and queues at supermarkets. 100% of all royalties from the sale of this nourishing collection of recipes will be donated to Hospitality Action.
Simple and accessible, but each one packed with flavour, recipes include:
Michel Roux Jr's Lyonnaise onion soup
Andrew Wong’s Singapore noodles
Selin Kiazim’s halloumi and olive loaf
Nathan Outlaw’s ultimate fish and chips
Thomasina Miers’ steak tacos
Gordon Ramsay’s lockdown banana bread ... and many more
This isn’t a regular cookbook. Instead, it’s a cookbook dedicated to every chef, waiter, housekeeper and manager. Every concierge, receptionist and kitchen porter. Every sommelier, bartender, catering assistant and cook across the UK and we hope you enjoy using it.
Pre-Order Chefs At Home Here
Happy Cooking!
The HA Team
#wevegotyou
Tilda Foodservice Launches Steamed Rice Range! #
Tilda has launched a new Steamed Rice Range into Foodservice to help chefs, caterers and vending operators offer the nation’s favourite rice meals whilst staying Covid safe.
The convenient and microwaveable pouches are now readily available in foodservice to help the growing number of operators who want to provide tasty rice dishes with maximum flavour, but
minimum contact.
The range includes the champagne grain, light and fluffy Tilda Pure Basmati Rice; nutty and wholesome Wholegrain Basmati that’s packed with fibre for extra nutrition, as well as spicy Peri Peri Basmati which combines birds eye chili with smokey paprika, and fragrant Coconut Basmati Rice that boasts long, slender grains infused with fresh coconut.
Available now, the new steamed range is perfect for kitchens in need of a speedy and safe rice offering, whilst being the perfect solution for vending machines, food-to-go, room service, or within
isolation or education food kits. The 250g packs can be microwaved in just two minutes or stir-fried as part of a recipe – all with minimum handling and no waste.
Best of all, the available range is 100% gluten-free, vegan and made using only natural ingredients and the finest flavours. Operators and caterers can elevate their plates by offering tasty, nutritious rice dishes in minutes.
Annette Coggins, Head of Foodservice, Tilda UK said of the new Steamed Rice range:
“In a time when hygiene and minimum contact is so important, these pouches are the safest and tastiest rice solution for chefs and caterers to use. The nutritional benefits that come from each
grain is astounding and the Steamed Rice Range houses all these fantastic values, as well as the quality and flavour that has made Tilda rice a chef favourite and household name.”
As well as supporting Covid-safe kitchens, the launch of the new Steamed Rice range will mean operators can cater for the growing demand for healthier and plant-based dishes, especially on-
the-go. Following the last year’s events, consumers are even more focused on their health and the food they eat. With seven million people in the UK maintaining a vegetarian diet and a further 3.5
million people following a vegan lifestyle, Tilda’s Steamed Rice range can help caterers offerdelicious and nutritious plant-based dishes in a quick, easy and convenient format.
Annette adds: “Rice is the perfect solution to offer consumers a high-quality and nutritional base for their meals, whether it is vegan, vegetarian, gluten-free or packed with meat and protein! Our newly available Tilda Steamed Rice range opens up a whole new world of possibility, whilst providing meals that will support general health and well-being, wherever and however they’re being enjoyed.”
Rice plays an integral role in many cuisines and the newly available Tilda Steamed Range lends itself perfectly to caterers to bring flavourful dishes to their menus. Alongside the new and exciting pouches, Tilda’s Speciality Rice range includes the nutty and aromatic Basmati & Wild, deliciously creamy Arborio Risotto Rice from Po Valley and the naturally fragrant Jasmine Rice. Tilda’s full range and a whole host of inspiring recipes can be seen at www.tildafoodservice.com .
critiQuie evolves into Umbrella Insight with Starter pack discount for Arena Members #
critiQuie – the feedback and insight service has evolved with the launch of Umbrella Insight.
"As our platform enables us to provide so many essentials services to businesses, we felt that we needed a broader, more encompassing brand." explained Louise Newman CEO
critiQuie was created in 2016 as an initial proof of concept focused on obtaining quality consumer feedback, to give a customer centric alternative to laborious surveys and social media, which often don’t give businesses relevant detail to obtain meaningful insights.
The platform has been further designed to help businesses succeed through greater insight, engagement, interaction, communication and loyalty. A quick, simple and effective platform, for all industries, giving an immediate graphical overview of your business.
The Umbrella Insight solution automatically measures, tracks and alerts on all aspects of your business, with real-time analytics - helping you to protect and promote your brand, along with a host of solutions to Make Your Businesses Thrive.
With the launch, the ‘Umbrella Insight starter pack' is being offered at a discount to Arena members. This makes it easy for you to increase your engagement and loyalty. It includes: Customer Feedback, Employee Pulse and Employee Well Being - please contact hello@umbrellainsight.com for more information, use code: UIArena.
"Our platform now provides insights for all industries, covering consumers as well as B2B feedback and employee engagement all within the same portal – making it simple for the business to gain a holistic view." Louise was keen to explain " Our continuous development brings features such as real-time alerting, social promotion for positive feedback, and an array of solutions to help businesses. The platform is so versatile we wanted a brand name to help illustrate the multitude of benefits we provide which all, fundamentally, are to help businesses with greater customer and employee loyalty, increasing repeat business and revenue".
For more information on Umbrella Insight, the platform features and benefits, please go to www.umbrellainsight.com or email: hello@UmbrellaInsight.com
Sodexo commits to transferring £800,000 apprenticeship levy to SMEs #
In celebration of National Apprenticeship Week (8-14 February), Sodexo has announced that it has committed to transferring £800,000 of its annual apprenticeship levy to small and medium sized enterprises (SMEs).
This represents a 25% donation of the company’s £3.3m government levy to support apprenticeship training.
Sodexo has long been a passionate advocate of apprenticeships, and since the government introduced levy in 2017 to create long term sustainable funding for apprentices, Sodexo has been proactively encouraging its own employees to consider apprenticeships as a way of personal development, and using apprenticeships as a way of addressing identified skill gaps.
The company also takes a proactive approach to levy transfer to support other organisations who could benefit from apprenticeship training.
Sodexo ensures it is ‘gifting with purpose’ to employers that share the company’s ethos when it comes to health and safety, and ensuring their workforce is diverse and inclusive. Through levy transfer, Sodexo has so far supported 63 apprentices at SMEs, with more coming on board regularly.
One such SME is Fiesta Sports Coaching, an east Midlands-based provider of primary and secondary multisport camps and after-school clubs for children aged 4 to 18. The club has a focus on helping young people to develop through sport, aiming to foster a life-long love of being active.
Thanks to levy gifting from Sodexo, Fiesta Sports Coaching can train its coaches through a Community Sport and Health Apprenticeship.
John Mulholland, Director of Fiesta Sports Coaching, said: “Sodexo was recommended to us by our training provider, Aspire Training Solutions, and the partnership has been invaluable. It’s essential that our business can focus on the job of delivering our coaching services and running the company, rather than on how we will fund the training of our apprentices.
“Our apprentices will now receive the professional training required to become up-skilled team members who are capable of delivering our programmes and add extra value to the company and the local communities we operate in.”
Sue Davison, Head of Apprenticeships at Sodexo, added: “We are passionate about developing our own employees, but also to benefiting the communities in which we serve, and gifting our apprenticeship levy is a great opportunity to do this.
“We are building on our existing apprenticeships programme at Sodexo to ensure all appropriate vacancies and job roles are considered as an apprenticeship.
“We are also passionate about supporting SME growth and see apprenticeship levy gifting as a great opportunity to do something truly meaningful with long-term benefits.”
To find out more about Sodexo’s levy gifting, contact apprenticeships.uk@sodexo.com