Sodexo announces three new appointments to Corporate Services leadership team #
Leading global services provider, Sodexo, has announced three senior appointments to bolster its Corporate Services leadership team as it strengthens its Vital Spaces proposition. Paula Stevenson has been appointed Managing Director, Libby Escolme has joined as Marketing Director & Brand Head, and Harpreet Cheema becomes Head of Workplace Services
For the past four years, Stevenson has worked in Sodexo’s Global Strategic Accounts team, where she has led the prestigious account of one of the worlds’ largest healthcare companies as the Global Account Director. Her experience includes 30 years in facilities and project management, spanning a range of sectors. Her vast knowledge of integrated facilities management has nurtured her talent as a skilled negotiator, strong leader and strategic thinker.
Escolme joins Sodexo from restaurant chain Itsu, where she was Marketing Director. She also has over 20 years of experience in marketing for leading global FMCG, retail and leisure brands across multiple international markets. In her new role, Escolme will lead the UK and Ireland Marketing function and will be responsible for the client and consumer marketing strategy for Corporate Services in the UK and Ireland.
Cheema has worked in Sodexo’s Service Operations team, where he led the Digital and Promotions team for the past four years. Cheema brings innovation and thought leadership and has been instrumental in Sodexo’s activity to enable the business to return safely and has played an essential role as co-chair of the Origins group, which encourages inclusivity and cohesion by celebrating the diversity of culture. In his new role, Cheema will lead the development, deployment, performance management and awareness building of Workplace Services.
Julie Ennis, CEO Corporate Services Sodexo UK & Ireland, said:
“With the lifting of the work from home guidance in England, our clients need our expertise more than ever to help them to transform their workplaces as we begin a new way of working and as society starts to open up fully.
“I’m delighted to have Paula, Libby and Harpreet on board as we continue to develop our Workplace Services and strengthen our Vital Spaces value proposition, which will help empower clients to transform their workplaces in both the short and long-term.”
Renowned Chefs return to Cook Up A Storm for their industry colleagues affected by the Covid-19 pandemic #
A fabulous team of the country’s finest chefs return following the pandemic for a fundraising dinner at Manchester’s five-star Lowry Hotel on Monday November 29th.
This long-awaited fundraising dinner, hosted by Paul Askew of The Art School Restaurant, celebrates the return of in-person events where four of Hospitality Action’s ‘Chefs at Home’ cookbook contributors; Ellis Barrie, Lisa Goodwin-Allen, Tom Kerridge and Gary Usher will treat guests to an ‘out of this world’ four course dinner.
Hospitality Action launched their Chefs at Home cookbook to mark the one-year anniversary of the first national lockdown. The book includes over 100 recipes that 54 of the UK’s leading chefs cooked at home during lockdown with their families.
As the industry’s charity, Hospitality Action continues to provide support to all those who work, or have ever worked in hospitality. The Chefs at Home at The Lowry Hotel Fundraising Dinner will help all those in the hospitality industry who have faced hard times during the Covid-19 pandemic.
Mark Lewis, Chief Executive of Hospitality Action said: “The last 16 months have been a challenging time for many, so we are really looking forward to welcoming back the industry with a wonderful dinner cooked by such a fantastic line up of chefs. Not only will guests have a great time, but they’ll leave knowing they have helped contribute to the recovery of hospitality following the pandemic.”
The kitchen team:
Starter - Lisa Goodwin-Allen, Northcote
Fish course - Ellis Barrie, Lerpwl
Main course - Tom Kerridge, Hand and Flowers
Dessert - Gary Usher and Richard Sharples, Elite Bistros
Tickets for the Chefs at Home at The Lowry Hotel Fundraising Dinner are £120 per person, or £1,250 for a table of ten - including cocktails and canapés, four course dinner with wine and guests will have the chance to pose Tom Kerridge their questions during the live Q&A.
Copies of The Sunday Times Bestseller cookbook, signed by all four chefs cooking, can also be purchased alongside tickets.
For tickets – contact Sophie Stevens on 020 3004 5505 or email@example.com or to find out more visit https://www.hospitalityaction.org.uk/events/2021/november/chefs-at-home-at-the-lowry-hotel/
Compass and Marcus Wareing Partner to Deliver Aspirational Culinary Apprenticeship Programme #
Leading foodservice and support services company, Compass Group UK & Ireland, announce landmark culinary programme in collaboration with esteemed chef Marcus Wareing. ‘Forward with Marcus Wareing’ is an enhanced programme which runs alongside a Level 4 Senior Culinary Chef or Level 5 Operations Departmental Manager apprenticeship standard delivered in partnership with national hospitality training provider, HIT Training.
A great supporter in helping chefs reach their potential, Marcus has been instrumental in putting the programme together. Focus areas include sustainability, creating a more diverse kitchen brigade in terms of ethnicity and gender, developing mental first aider skills, mentoring and analysis of different leadership styles and outcomes.
“I am delighted to have developed ‘Forward with Marcus Wareing’ in partnership with Compass Group UK & Ireland and HIT Training. ‘Forward’ is a new cutting-edge culinary training programme designed to build skills, grow knowledge and expand imagination, so candidates can take their career to truly exceptional places. Candidates will be able to explore every aspect of the modern kitchen, from culture to commerce, question assumptions and challenge conventions with guidance from myself.” Marcus commented.
This programme includes extracurricular enrichment activities across the UK which will deliver real, practical experiences to a group of chefs, which challenge the senses and reconnect with the elements – bringing to life this culinary training programme.
Levy UK + Ireland MD and Apprenticeship Executive Sponsor, Jon Davies, said of the programme: “This is such an exciting opportunity for our future culinary leaders, who will be learning directly from one of the UK’s most dynamic and inspirational chefs. We’re particularly proud to be one of the first in the industry to include a dedicated module on sustainability. Compass Group UK & Ireland is committed to becoming a Climate Net Zero business by 2030 and this module delves into the science to ask what else can be done to reimagine and reform the industry, giving our chefs a voice to become agents of change.”
Jonathan Foot, Head of Apprenticeships and Early Careers, Compass Group UK & Ireland, concludes: “This is part of Compass’ commitment to support development at every stage of our people’s careers – from the first rung of the ladder, right the way up to Executive Chef level. ‘Forward with Marcus Wareing’ looks beyond cooking techniques to the social and commercial workings of the kitchen, and the realities of the climate crisis and food system. It is all about futureproofing our chefs and forging a new generation of industry leaders.”
Dozens of chefs from across the Compass Group UK & Ireland business underwent a rigorous and fair selection process. This included being interviewed by a panel of judges, headed up by Marcus, where they presented why they should be selected and how the programme would support their personal careers and skills development.
The first cohort, who start their journey at the end of August, consists of 15 ambitious chefs from across Compass.
Adam Fargin – Executive Chef, Levy UK + I, All England Lawn Tennis Club
Amy Duthie – Head Chef, Chartwells Independent site
Darren Passmore – Executive Head Chef, Healthcare, The Cromwell Hospital, Kensington
Jodie Plummer – Head Chef/Team Leader, Restaurant Associates, Aon Group
Josh Stanton – Executive Head Chef, Levy UK + I, The Kia Oval
Leanne Turk – Lead Development Chef, Compass Group UK & Ireland
Lee Brooking – Group Exec Chef, ESS Defence, South West
Matthew Lord – Group Exec Chef, ESS Defence, South West
Nicola Harper – Catering & Hospitality Manager, 14forty energy site
Phillip Jones – Group Executive Chef, Eurest, Jaguar Land Rover
Sam Morgan – Executive Chef, The Venues Collection
Seymour Millington – Head Chef, Levy UK + I, Sheffield United Football Club
Simon Coulter – Group Exec Chef, ESS Defence, East of England
Sonny Lee – Hospitality & Brasserie Head Chef, Restaurant Associates, Société Générale, Canary Wharf
Stowell Jernimain Barry – Unit Manager/Chef Manager, Healthcare, RMBI - White Oaks
CaterCloud’s FREE offering - the secret ingredient to menu management success and compliance with Natasha’s Law. #
Manchester-based, e-f group offer a FREE and easy-to-use, next generation allergen, nutrition, menu planning and costing system, CaterCloud. CaterCloud offers a wealth of enhanced functionality to help caterers gain significant efficiencies in their operations, to control costs and profits.
CaterCloud helps businesses ensure food safety remains a key focus. With food labelling regulations set to change in October 2021 as a result of Natasha’s Law, all England-based businesses working in the food industry will be required to clearly label all foods for direct sale, produced and packed on their premises with a full list of ingredients detailing the full allergen profile.
Designed to help businesses prepare for this upcoming regulation, CaterCloud provides sub-allergen information and tagging; QR Code menu scanning for live allergen and nutritional information, along with the ability to print Natasha’s Law compliant food labels. CaterCloud also offers customers access to a range of accredited training for allergen awareness and food safety in conjunction with Allergy Accreditation.
CaterCloud’s innovative functionality also boasts many other benefits to enable easy to use menu and cost management for caterers across the hospitality, healthcare, education and retail sectors. The flexible menu planner, with a drag and drop feature, allows the user to instantly evaluate rotational menus, costs and nutritional values using the nutritional database with 1,000s of ingredients. All this combined allows your business to assess its performance using the interactive KPI dashboards.
Users of CaterCloud have special access to the e-foods’ Buyers’ Club and benefit from its substantial buying power. The Buyers’ Club is made up of a network of trusted accredited suppliers across the UK. Users can purchase food and non-food goods from these suppliers and expect to generate savings of between 5 to 10%.
Paul Mizen, Chief Executive, e-f group said: “During the pandemic we haven’t rested on our laurels and we’ve been working hard behind the scenes internally and with existing clients to innovate and enhance the features of our Catercloud system.
With the hospitality industry back up on its feet, we wanted to be ready to offer that sector especially, this enhanced FREE software which will most certainly help catering managers and chefs maximise efficiencies, streamline processes and save costs.
We continue to be at the forefront of delivering the innovate features the industry needs. As we’ve previously stated this is our way of giving something back to the industry upon which our business was founded.”
CaterCloud is without doubt the smartest, most intuitive platform available to caterers.
Tyrells launches 'pub classic' flavour and pledges £50K donation to British Pubs #
KP Snacks, the no.1 supplier of Bagged Snacks in pubs and bars, and its premium snack brand Tyrrells, have announced the launch of an exciting new flavour alongside a promotional campaign supporting the Licensed Trade Charity (LTC).
From September to November, 2 million special edition packs of Tyrrells crisps will be on sale, with Tyrrells donating £50,000 to the LTC from sales generated. Running for the second year in a row, the campaign looks to help the On Trade Channel recover from the pandemic by supporting the LTC which provides essential help across the industry, from financial hardship to mental health.
The nationwide initiative will run across three of the most popular Tyrrells flavours: Lightly Sea Salted, Mature Cheddar & Chive, and Sea Salt & Cider Vinegar in 40g singles format, as well as a new product, Tyrrells British Beef & Ale.
Designed to be the perfect accompaniment to your chosen drink, Tyrrells British Beef & Ale crisps provide consumers with a favourite pub classic in a delicious snack form. With consumer preference for meaty flavours in crisps and snacks growing, the new product is set to catch the attention of pub-goers looking for a snack.
Beth Minch, Marketing Manager at Tyrrells says: “Tyrrells is a premium snack brand which provides hand-cooked crisps in a range of delicious flavours. As we launch this year’s campaign to support pubs and bars, we are excited to also be introducing the new Tyrrells British Beef & Ale flavour, which was created with pubs in mind.
“We are incredibly proud to be supporting the LTC for a second year. As a brand, we are committed to supporting further recovery of pubs and bars after such difficult times. We are eager to see pubs get fully back on their feet and are thrilled to be able to contribute to the valuable work of the LTC.”
Commenting on the partnership, Paula Smith, Head of Marketing, LTC said: “We’re so pleased to be collaborating with Tyrrells on this campaign and for the valuable funds to help pub people all over the UK”.
Taste and quality is at the heart of the Tyrrells offering and its authentic English heritage attracts consumers all over the UK, and internationally too. With a £55.4m RSV and growing at +10.2%, Tyrrells products are currently purchased by over 5.5m households, with its main shoppers falling within the 45yr+ ABC1 category. It is the UK’s No.1 vegetable crisp brand and the No.2 hand cooked crisp and has 86 Great Taste Awards across its portfolio.
Casual Dining reveals full Keynote Speaker programme #
With Casual Dining 2021 less than a month away (23-24 September), the organisers have revealed their full Keynote Speaker programme, which includes a host of exciting new additions.
Among the high-profile names added to the programme is Mark Selby, Co-Founder & CEO, Wahaca, who will, in an exclusive interview, share his journey from co-founding Wahaca with Masterchef winner Thomasina Miers in 2007, to developing the business into one of the UK’s most loved and sustainable restaurant groups.
Rob Pitcher, CEO, Revolution Bars Group, also joins the line-up as a panellist on the Raising the Bar – The Bar Leaders Panel. Rob and his fellow sector-leading panellists, Simon Potts, CEO, The Alchemist; and Simon Locke, Managing Director, L O C K E S, reveal the key challenges and opportunities for their brands and the industry as a whole. Visitors can expect lively debate on the importance of food versus drink, innovation, design and staffing.
Ajith Jayawickrema, Founder, Las Iguanas & Turtle Bay Restaurants, will appear on the Restaurant Leaders Panel, which also features Simon Wilkinson, CEO, Famously Proper; and Brian Trollip, Managing Director, Dishoom, sharing their professional experiences dealing with the biggest challenges the industry has seen to date.
This session is one of many chaired by Peter Martin, Founder & Executive Director, Peach 20/20, who will be giving an exclusive presentation at the much-anticipated opening of the show: A Time for Change Makers, discussing the people and ideas that will shape the industry’s future. Peter also chairs a remarkable panel of leading operators in Going Global – The Practicalities of International Growth Panel, which features Matt Grech-Smith, Co-Founder and Co-CEO, Competitive Socialising (Swingers); and Jon Knight, Managing Director, Leisure and Concessions, The Restaurant Group. Peter will also be interviewing Laura Harper-Hinton, Co-Founder of Caravan.
The show has announced a host of other industry experts chairing panels and interviewing big name speakers. Jay Morjaria, CEO & Executive Chef of Dynasty Restaurants, will be chairing two big-name panels on Menu Innovation, one for pubs and bars and another for multi-site restaurants. Mark Stretton, Managing Director of Fleet Street Communications will be interviewing, among others, Dino Sura, Managing Director, Burger & Lobster Restaurant Group; and Gavin Adair, CEO, Rosa’s Thai Café.
Simon Stenning, Founder, FutureFoodservice, will be interviewing Steve Holmes, CEO, Azzurri Group; and chairing the Pub Leaders Panel, which will now feature Joycelyn Neve, Managing Director, Oakman Group alongside Simon Bunn, Managing Director, Brewhouse & Kitchen; and Anthony Pender, Co-Founder, The Yummy Pub Co.
Finally, Ann Elliott, CEO of Ann Elliott Hospitality Consultancy, will be interviewing, among others, Peter Borg-Neal, Executive Chairman, Oakman Group; and Baton Berisha, CEO for Birley Clubs, The Ivy Collection, Caprice Holdings and Bill’s Restaurant & Bar.
Full details of the Keynote Speaker programme, can be found here, and the programme also includes:
Adrian Laws, Operations Director, Hippo Inns
Andrew Macleod, Founder and Managing Director, Emilia's Crafted Pasta
Arpita Anstey, Marketing Director, Bistrot Pierre
Charlie McVeigh, Founder, Bunker Projects
Chris Miller, Founder & CEO, White Rabbit Projects
Darrel Connell, Partner, Imbiba
Dave Lewis, Operations Director, Browns Brasserie & Bar
Duncan Mcewan, Executive Development Chef, The Big Table Group
Gareth Nash, Commercial Lead, SnapMyEats, The NPD Group
Giancarlo Ungaro, Operations Director, Suburban Inns
Karl Chessell, Director, Hospitality Operators & Food, EMEA, CGA
Kate Nicholls, CEO, UKHospitality
Kathryn Coury, Sales & Marketing Director, Brasserie Bar Co
Katie Jenkins, Marketing Director, KAM Media
Laura Morris, Co-owner Director, Yard & Coop
Leanne Galer-Reick, Head of Marketing, Comptoir Group
Lucy Worth, Operations Director, Mowgli Street Food
Mark Derry, Executive Chairman, BRASSERIE BAR CO
Mark Jackson, Client Director, CGA Strategy
Mark McFadyen, Group Operations Director, Brewhouse & Kitchen
Mark Teed, Head of Food, Star Pubs & Bars
Mark Wogan, Creative Director, Homeslice
Matt Jones, CEO, Roxy Leisure
Nick Collins, CEO, Loungers
Oli Ingham, Founder, OIC Marketing
Paul Barham, Founder and Director, Red Engine - Flight Club and Electric Shuffle
Peter Backman, Founder, Peter Backman
Ross Pike, Chef Director, Oakman Group
Roxanne Rahimi, Marketing Director, Metropolitan Pub Co
Seamus O'Donnell, Culinary Director, The Alchemist Bar & Restaurant
Seton Leung, Head of UK Foodservice, The NPD Group
Stephen Hill, Operations Director, Bone Daddies
Stephen Phillips, Head of Operations, Marugame
Steve Wilkins, Founder, Little Gems Country Dining
Steven Mangleshot, Global executive chef and brand ambassador, wagamama
Susan Chappell, Divisional Director – City Division, Mitchells & Butlers
Susie Clark, Head of Marketing, Gusto Italian
Toby Harris, Chief Executive, State of Play
Tom Barton, Co-founder - Director of Food, Innovation & Sustainability, Honest Burgers
Winston Matthews, Commercial Director, Busaba
Zoe Bowley, Managing Director, PizzaExpress
Casual Dining takes place on 23-24 September at ExCeL London and is co-located with lunch! and Commercial Kitchen. Registration is free and strictly for members of the trade only.
For further information and to register for a free trade ticket, please visit www.casualdiningshow.co.uk and use priority code VCD1. Alternatively, use direct link: https://eventdata.uk/Visitor/FoodPortfolioShows2021.aspx?TrackingCode=VCD1
CONNECT, LEARN AND GROW The Bestway Retail Development Programme is back in full force! #
The Bestway Retail Development Programme 2021 - which includes the highly sought-after Bestway Retail Development Awards is back in full force – with details of this year’s programme announced this week.
The news has been greeted with excitement by retailers, especially the fact that the 2021 events will be face-to-face and in person.
The Bestway Retail Development Programme (BRDP) is the ONLY retail-focussed scheme of its kind in the industry. The trail-blazing programme is unique and represents a significant investment for Bestway, which further to its recent acquisition of CSG is fast becoming a leading force in convenience in retail and the go-to home of choice for the entrepreneurial retailer.
The Programme is held in three different locations across the UK. The two-day event compromises of Day One; seminars and Day Two; a trade show which offers an exclusive opportunity for Bestway’s retailers to meet suppliers and learn about emerging trends, new products and sample these first-hand. The programme is designed to help retailers accelerate growth within their businesses.
This year, the seminars will take place on the following dates:
Scottish Seminar and Trade Show, 12 to 14 October, Hilton Glasgow
Southern Seminar and Trade Show, 2 to 4 November, Hilton Heathrow Terminal 4
Northern Seminar and Trade Show, 7 to 9 December, Marriot Leeds.
Retailers will hear directly from some of the biggest brands in the sector, who will provide company, category and brand performance updates, as well as information about new product launches and marketing activity.
According to Dawood Pervez, Managing Director of Bestway Wholesale, the whole ethos of the BRDP Programme is to enable retailers to ‘connect, learn, share, and grow’. He says:
“As a business, we are enormously proud to have developed and be hosting this scheme.
“Further to the changing of regulations, we are pleased to be hosting this years’ programme in person as we know our retailers have missed the direct contact that this scheme affords them alongside the opportunity to connect with each other and our suppliers.
“Together, we talk about best practice and emerging trends, we share insights and suppliers present new products for the future. Learning from each other and collaborating together is a powerful force that delivers back great value, which in turn helps drive growth and upsell”.
Independent retailers who attend the development seminars are also eligible to enter the annual Bestway Retailer Development Awards. They will have six months to put into practice what they learn at the seminars with the support of suppliers and their Bestway Development Managers to showcase results.
The winning retailers are selected based on their professionalism, implementation of advice received and sales figures that demonstrate the improvements they have made. Winners will be announced at a glittering awards ceremony held in London in May 2022, where the lucky winners will receive a share of the £50,000 prize fund.
For more information on how to become a Bestway retailer and discuss your needs and aspirations, please contact: https://www.bestwaywholesale.co.uk/rda
The Access Group acquires Omnifi to increase value of integrated technology solutions for hospitality and leisure operators #
The Access Group has strengthened its ongoing commitment to customer success with the acquisition of Omnifi and its Orderbee Mobile Order and Pay technology, which will be incorporated into its Hospitality division. This is Access Hospitality’s fourth major acquisition in the last four months, having previously completed the acquisitions of Acteol CRM, CPL Learning and Trail.
As a market leading technology provider, Access Hospitality continues to recognise the value that Order and Pay capability offers multiple operators. Access customers report that a tightly integrated order and pay, reservation and till system are even more relevant in the current climate when recruiting employees is especially challenging in the industry.
Adding Orderbee to the Access hospitality software suite will enable customers to order in seconds after they arrive, maximising operators’ profits, helping to drive efficiencies and reduce administration time as they re-establish their business at this critical time of trading. The ability to connect this to CRM for promotions and loyalty without the need for an App is game changing.
Henry Seddon, managing director of Access Hospitality commented, “Over the last year we have seen the full impact that digital technology can have on hospitality businesses, as they needed to react quickly to change and run as effectively and efficiently as possible. Omnifi provides best of breed Mobile Order and Pay technology, which has been an essential part of this transformation, and enables a hospitality or leisure operator of any size, to deploy rapidly and at scale. Integration of Orderbee Mobile Order and Pay technology into the existing range of Access Hospitality Software as a Service (SaaS) solutions strengthens the end-to-end technology that we offer the hospitality sector. It’s about supporting operators to maximise their opportunities now there has been such a shift in consumer behaviour towards order and pay.
“Access Hospitality is passionate about developing software that gives customers the freedom to focus on delivering great guest experiences” added Seddon. “We pride ourselves on a track record of investing in the companies we acquire to improve customer success and product development in order to provide excellent service and solutions to support their future ambitions. We are excited by the additional opportunities that integrating Orderbee Mobile Order and Pay technology with our existing solutions including EPoS, CRM, reservations and ticketing, all powered by Access Workspace, will provide for our customers.”
Simon Liss, Managing Director and Nick Holroyd-Doveton, Managing Partner of Omnifi will join Access Hospitality to ensure the successful transition of the business and will continue to manage the next phase of Omnifi’s growth, with Nick continuing to manage and lead the development of the Orderbee product.
Nick Holroyd-Doveton said “Access’ decision to acquire Omnifi is a reflection of the success of the Orderbee product that has helped us become the UK’s leading provider of enterprise level Order and Pay software to both the hospitality and leisure sectors.
“Combining with Access will allow us to significantly invest in our people, processes and products. We have agreed ambitious plans for Orderbee with Access and together we will continue to develop the product and drive the feature roadmap forward in collaboration with our customers and all our integration partners.”
Seddon concluded, ”Access Hospitality has a customer-first mentality and Omnifi customers will benefit from the ongoing investment in our services and access to a wider range of integrated business technology. Many of our existing Access Hospitality customers approached us about Order and Pay and highlighted that Orderbee was an excellent solution. The more we investigated it the more excited we got about what this could do for our customers, and we believe the value of incorporating Orderbee into our suite of solutions will be second to none.”
Easing restrictions sees average spend in hospitality increase #
According to the Lumina Intelligence UK Eating Out Market Report 2021, in the 12 WE 11.07.2021, average spend per consumer per visit increased +3.9% from £9.01 to £9.36. Over half of the UK adult population had an eating or drinking out occasion as restrictions eased across the UK during July. The proportion of UK consumers who had an eating out occasion increased to a peak of 52.2% over the 12 weeks to the 11 July.
Increased spend comes as ending 11 July as higher spend channels including restaurants and pubs & bars grew share. Versus the 12 WE 18.04.2021, pubs and bars saw its share of UK eating out occasions rise from 3.8% to 12.5% and restaurants grew from 9.7% to 11.5%. In contrast, Quick service restaurants decreased in channel share by -10ppts – from 41.3% to 30.9%. This comes as on-premise purchasing was no longer limited to takeaway as lockdown restrictions were eased.
Restrictions easing also had a notable impact on delivery and click & collect. Delivery declined in share by 9.8ppts and Click & Collect declined by 5.7ppts as more consumers ate and drank out of home with increasing consumer confidence and sporting events including the EUROs bolstering occasions.
The report also highlighted that more consumers are identifying as non-drinkers (13%), with many choosing to opt for low to no alcohol beverages where possible and more identified as flexitarian or vegetarian in the latest quarter (37% in total). A higher proportion also identify as gluten free and dairy free (almost 7%).
Commenting on the results, Katherine Prowse, Senior Insight Manager at Lumina Intelligence said, “Positively for the UK hospitality industry, the easing of restrictions has shown signs of consumers returning to normality. Pubs, bars and restaurant are driving participation and spend, with delivery
playing less of a pivotal role. This is something that we expect to continue to grow, particularly now that all restrictions have eased.”
“We are also seeing more spontaneity from consumers. ‘I was out and about (e.g. shopping)’ is now the second biggest reason for eating or drinking out. As town and city centres continue to open up, operators should see this as a great opportunity to generate incremental footfall and inspire consumers that may have not been considering eating out.”
Suppliers! Make fast, informed decisions and drive sales in wholesale A Total Channel Read now available with TWC Wholeview #
Set to revolutionise suppliers’ ability to make informed decisions fast, and drive sales in wholesale, the NEW WholeView from leading data and digital experts, TWC, launches today.
TWC WholeView gives suppliers an unbeatable view of their data, presenting wholesale shipment data clearly on one, easy-to-read, KPI dashboard. The data that suppliers purchase from wholesalers is reported quickly and easily, giving sight of accurate channel performance in an instant, whilst also identifying real-time channel opportunities to drive sales and uplift
Furthermore, it’s continuously updated in the background - the TWC’ technical team collects data which is enriched and refreshed with fully automated processing and updates, 24/7, meaning no work for subscribing suppliers.
According to Managing Director, Tanya Pepin, the new WholeView sees wholesale data being gathered, applied and presented at its best and most powerful. She says:
“TWC’s commitment to the wholesale channel is that we ‘harness data and empower wholesale’ and WholeView epitomises this promise.
“The inherent challenge that the industry has faced has been in creating a fast, accurate channel read that is easily accessible and clearly visualised. For suppliers – until now - this has been virtually impossible to access.
“The reason is because when buying data from a wide range of wholesalers, there’s little control of how it’s stored, leading to multiple data sets, different data formats, and diverse computer systems.
“On top of that, data needs to be cleaned before it is of any value, and making sense of this all this takes a lot of time and money.
“We’re proud to have levelled the playing field for suppliers by giving them easy access to wholesale shipment data which will help them realise the full potential of wholesale and potentially gives them invaluable insight in the formation of their sales strategies”.
TWC already merges data for more than 20 disparate wholesalers for Unitas across all categories and TWC WholeView has been born from a position of knowledge and insight.
Quadruple Nomination for Leading Foodie Agency jellybean! #
Award season has arrived and jellybean, the specialist food and drink agency is celebrating a quadruple shortlisting.
The integrated agency that works with a wide range of foodservice, retail and consumer brands has been recognised by The Alliance of Independent Agencies inaugural Wing Awards and the Oscars of the B2B world – the B2B Marketing Awards.
Sarson’s ‘Proud to Serve Fish & Chip Shops of Great Britain’ – a fully integrated campaign supporting chip shops through the pandemic, has been shortlisted for:
• Best B2B Campaign in the Wing Awards
• Wing Awards Freedom Award for Agency Collaboration
• B2B Marketing – Best SEM Targeted Campaign
Mizkan Chef’s ‘Chefs in Conversation' an innovatively staged remote cook-along, has also been shortlisted by the B2B Marketing Awards for Best Limited Budget Campaign.
Speaking about the campaigns, jellybean MD, Susan Bolam said;
“We are always proud of the work we do for clients and treat the brands as if they are our own. These campaigns were a huge team effort, with our passionate beans working in collaboration with Sarson’s and Mizkan Chef. We’re honoured to be nominated and be recognised for our food marketing expertise and integrated capabilities across strategy & insight, marketing, PR and social media. After a challenging 18 months, it’s nice to get a pat on the back for a job well done from your industry peers.”
You can find out more about the shortlisted case studies by visiting https://www.jellybeancreative.co.uk/food-service-marketing-jellybean-creative/.
The winners of the Wing Awards will be announced on September 14th and the B2B Awards ceremony will be held on November 24th.
Good luck jellybean!
Sodexo receives RoSPA President’s Award for decade of gold awards for safety #
Sodexo’s corporate services business has received a gold award from RoSPA every year for the last ten years, entitling the organisation to the RoSPA President’s Award.
RoSPA’s health and safety awards are internationally recognised and awarded to organisations demonstrating outstanding health and safety standards.
For ten consecutive years Sodexo’s corporate services business has successfully achieved the gold award in recognition of its commitment and initiatives to communicate and drive a world class health and safety system with the priority of keeping its employees and customers safe whilst at work.
Julie Ennis, CEO corporate services, Sodexo UK & Ireland said:
“We are delighted to have achieved the President’s Safety Award for ten years of gold standard health and safety practice.
“At Sodexo the health, safety and wellbeing of our colleagues, customers and all those we serve is our top priority.
“This fantastic achievement is testament to the continued hard work of our teams who every day are working on our client sites to not only deliver excellence in the services we provide but to do so with health and safety considerations at the top of their minds, always.”
Organisations receiving a RoSPA Award are recognised as being world-leaders in health and safety practice. Every year, nearly 2,000 entrants vie to achieve the highest possible accolade in what is the UK’s longest-running H&S industry awards.
Julia Small, RoSPA’s achievements director, said:
“The RoSPA Awards scheme is the longest-running of its kind in the UK, but it receives entries from organisations across the globe, making it one of the most sought-after achievement awards for health and safety worldwide.
“RoSPA is very proud of the achievements of its entrants, and with this award we recognise the best of the best, those organisations that have gone the extra mile, raising the bar for the delivery of safety in the workplace.
Employees, wherever they may be should be able to go to work safe in the knowledge that they will return home unharmed and healthy at the end of every day.
Our RoSPA Award winners are central to achieving this goal. By entering they are driving up standards and setting new safety benchmarks for organisations across the world.
Currently, around 7million people are directly impacted by the RoSPA Awards, but the scheme’s global influence is even wider – with nearly 2000 organisations from 46 countries represented this year. I would also particularly want to thank our main sponsor NEBOSH, the National Examination Board in Occupational Safety and Health – for their continued support for the 16th consecutive year.”
Now Booking - the best light catering equipment event for 2022 #
FEA LET Forum 2022: come and catch up with three years of innovation!
The 2022 FEA Light Equipment and Tableware Forum (LET) is open for bookings. Scheduled for Tuesday 10th and Wednesday 11th May, the Forum takes place at the Whittlebury Hall Hotel, near Towcester. The event is the best place for dealers and foodservice buyers to find out about the latest gadgets, gizmos, trends and innovations on the foodservice market.
How come it's the best? "Because both delegates and suppliers unanimously tell us it is," says Steve Goodliff, chair of FEA's LET Group. FEA carries out extensive surveys after each year's event and the feedback is overwhelmingly positive. "Delegates value the range of new products they get to see, handle and talk about with experts, while suppliers appreciate the focused time they get to spend with dealers and buyers," says Goodliff. "Plus, there is time to network and discuss trends, new ideas, and so forth. It's a great opportunity to lay the foundation for serious business in the year ahead."
This is the first of the ‘annual' LET Forums since 2019 as both the 2020 and 2021 events were victims of the pandemic. "There are going to be so many new products to see, both in terms of light equipment and tableware," says Goodliff. "This is the chance to catch up with three years' worth of innovation!"
Supplier slots are rapidly filling up, so companies wanting to display their products are urged to book their places as soon as possible. Book via FEA, emailing Jocelyn.firstname.lastname@example.org, or online at bit.ly/2UtBuO4.
Delegate places for the LET Forum are free and include the one and half days of the event, overnight accommodation at Whittlebury Hall, use of the hotel spa and facilities, and a seat at the LET awards dinner on the night of Tuesday 10th May. Numbers are limited, so dealers and buyers who are interested should contact FEA as soon as possible to reserve their places.
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
Sodexo announces long-term partnership with DW Stadium #
Sodexo is delighted to confirm a long-term partnership as the exclusive venue partner of the DW Stadium.
The 11-year agreement covers public and hospitality catering, as well as conference and event sales and catering.
The stadium, home to both Wigan Athletic and Wigan Warriors, will see a number of upgrades made to it during 2022, with fans also experiencing a cashless stadium going forward.
Sodexo will focus on a range of premium culinary experiences for both the matchday and non-matchday experience, ensuring that the Stadium will continue to be a major conference and events centre in the heart of Wigan.
The partnership will also see a real focus on support for the local community in Wigan, with a strong commitment to source food and beverages from local suppliers and a commitment by Sodexo to hire local staff and support local charity and social impact projects.
Nick Byrom, Business Development Director of Sodexo Sports & Leisure UK, said: “It’s an exciting time for Wigan Athletic fans under new ownership and we thank the leadership team at the Club for selecting Sodexo to be their long-term venue partner. We are confident we will deliver an outstanding guest experience for both Latics and Warriors fans on a match day.
“The facilities at the DW Stadium are excellent and with some additional investment from Sodexo over the next 12 months we feel that these will create some of the best event facilities in the area."
Malachy Brannigan, Chief Executive of Wigan Athletic FC, commented: “Following an extensive search for the Stadium’s first venue partner since Phoenix 2021 Limited obtained the Club, I am delighted to announce Sodexo as the successful bidder.
“The experience of Sodexo was a major factor in determining the decision and we look forward to a long and healthy partnership.”
Number of new food and drink start-ups jumps 47% during pandemic #
The number of new food and drink start-ups in the UK has jumped 47% in the past year to 30 June, rising from 3,996 to 5,885 as people on furlough start their own businesses, new research by corporate commercial law firm EMW has found.
EMW says lockdown has caused many people to re-evaluate their careers and focus on what they are most passionate about. For many this has involved setting up new food and drink businesses, with those selling vegan products, ice cream or baked goods among the most popular start-ups over the past year.
A number of start-ups developed during lockdown have already turned into successful businesses. For example Italian-style relish maker Nakasero, which launched in February 2020 just before the pandemic hit, has won multiple awards and is now stocked in shops across the country. The business was set up by an ex-corporate finance executive who developed the business from her kitchen.
Daisy Divoka, Senior Associate at EMW, says: “More people are becoming disillusioned with the nine to five and are leaving their careers behind to follow a passion for food.”
Despite the rise in the number of new businesses, getting past the initial stage of their development can be tricky. EMW says only around one in three new businesses survive their first 12-24 months. Many firms need to prove their concept and business is viable and better still, making sales, before they are able to get funding.
Adds Daisy Divoka: “There are many great stories of people leaving their careers behind to launch successful companies. But people need to be aware of the challenges involved when setting up a business, including health and safety, labelling regulations or trademark protection to name a few.
“In terms of funding there can be a big gap where they are unlikely to get investment until their business is up and running. One of the biggest gaps in funding is between the friends and family stage and the first round of venture capital funding.”
EMW says the range of new food and drink start-ups being launched has changed significantly over the last decade, in line with changing consumer tastes.
Daisy Divoka adds: “We’re seeing a big change in demand for certain food and drink products. There is a sharp rise in the trend towards premiumisation, as well as more niche products and categories, including increasingly authentic ranges of international food.”