Members’ News

October 2021

Hospitality Apprenticeships Week 21 - Find out what makes a hospitality job #MoreThanAJob #

Today is the last day of Hospitality Apprenticeships Week.  Current apprentices, former apprentices and employers alike have been using the hashtag #MoreThanAJob on social media all week to inspire new potential recruits.

The hospitality industry is looking for people who want to begin an exciting, lifelong career in which no two days are the same. Hospitality Apprenticeships Week has been showcasing the range of apprenticeships available across a diverse range of hospitality businesses.

Also launched this week is the first ever hospitality apprenticeships hub, which is available all year long and hosted by the industry support platform CareerScope:

The CareerScope hub is a one stop shop for hospitality careers advice and apprenticeship opportunities, with thousands of live roles, as well as sector pathway guides and case studies.

jellybean Launches New Chefs & Social Media Report #

jellybean is set to cement itself as the agency that truly understands chefs when it comes to social media with the launch of a brand new report this International Chefs Day.
The insight delves into the social habits of 300 UK chefs from across the industry, with the findings representing the largest study of its type since 2013.
Free to request via jellybean’s website , the report holds the answers to questions such as: Which social channel do 70% of chefs use? Where do chefs look for recipe and product inspiration? How often do chefs check their social media? And what are the most popular accounts that chefs follow on social?
Some of the standout findings showcased in the report include:
- A third of chefs have gone onto buy a product based on a post on social media
- 94% think that social media is an important part of their job
- 76% think chefs should be trained on social media
All of which show the crucial role social media plays when it comes to chefs, as well as providing valuable insight to help brand’s shape their marketing strategies.
Susan Bolam jellybean MD commented:

 “With over 34 years’ expertise in marketing to chefs as a food and drink specialist agency, it’s fair to say we know our stuff. We’ve been championing social media as a key tool to engage chefs for years now. But with the world of social media moving at breakneck speed and the last chef focussed social report 8 years ago, we thought it was high time we did something about it. That’s why we commissioned independent research with 300 UK chefs to create a state of the nation report on how they are using social media. and are excited to launch it this International Chef’s Day. We believe the findings make essential reading for any brands looking to target chefs.”
Source: Opinium Independent Research July 2021 300 UK chefs 
To find out more visit

Foodservice delivery maintains market share throughout Summer, despite restrictions easing #

According to the latest quarterly update to the Lumina Intelligence UK Foodservice Delivery Market Report 2021, from June to September (14/06/2021 - 05/09/2021), foodservice delivery’s share of total eating out occasions each week remained steady between 16% and 19%.

Pub restaurant has entered the top 8 delivery channels by share, as the delivery roll out at Mitchells & Butlers and Greene King sees delivery from pub restaurants achieve a 7% share. The traditional fast food, delivery specialist and branded restaurant channels continue to dominate with a combined share of over 70%.
The share of delivery consumers aged 45+ has declined by 5ppts in the last 12 weeks with these consumers returning to on premise dining following growing confidence in socialising. Over the 12 weeks, 18-34 year olds accounted for 53% of total foodservice delivery occasions.

‘Didn’t want to cook’ has increased by +3ppts as the top reason (27%) for ordering delivery, aligning with the school holidays and summer vacations and displaying the importance of strong marketing from delivery operators.

Spend on delivered drinks has increased +17% in the latest 12 weeks to £4.97. Growth in drink spend can be attributed to the decline in water purchases (-2ppt) with fruit juice/smoothie (+1ppt) and hot chocolate (+1ppt) growing share of drink purchases.

Consumers choosing a venue based on past experience has increased by +2ppts vs the previous 12 weeks. Value for money considerations are also becoming more important increasing to 36%, up +2ppts on the previous period.

Commenting on the results, Blonnie Whist, Insight Director at Lumina Intelligence said, “During peak coronavirus lockdown periods, foodservice delivery’s share of total eating out occasions peaked at 32%. However, despite restrictions easing and the warmer summer weather, its share of total occasions remains stable around 16-19% each week. We expect this to continue to grow as the nights draw in and the winter season approaches.

Delivery will continue to offer growth potential for operators, which is apparent in an increase in share for pub restaurants. Drinks present a great opportunity to operators, with nearly half of all delivery occasions including drinks. Average spend per person on delivered drinks is increasing, so operators can capitalise on this to increase order value.”

You can find out more about our UK Foodservice Delivery Market Report 2021 here.

Chartwells commits to Apprenticeship drive #

Chartwells, part of Compass Group UK & Ireland, has committed to delivering 200 apprenticeships over the coming year in a move that clearly demonstrates its appetite to grow and develop its team, as well as attract new talent.

The announcement comes during National Apprenticeships Week, which runs between 18-22 October, and aligns with Compass’ overarching strategy to drive career progression across its business through a dedicated and structured apprenticeships programme.
This focus has seen the business relaunch its Apprenticeships roadmap, with tailored programmes across England, Scotland and Wales.  The programmes provide a clear progression roadmap, from Level 2 all the way to Level 7, across a number of competencies, including: Culinary; Front of House Hospitality; Front of House Retail; HR and Learning and Development; Cleaning and Facilities Management; Accountancy; Business; Supply Chain; and Digital and Technology.

Charlie Brown, Managing Director, Chartwells, said: “There is a misconception that apprenticeships are solely for young people looking for entry level roles – this is absolutely not the case. We offer a range of different apprenticeship levels throughout the business, across a diverse range of functions, that are suitable for those of all ages, experience and backgrounds.

“This commitment demonstrates our intent in this area, but it is very much the start of an ambitious period for the company as we look to evolve and develop our team and services to meet the changing demands of our clients, customers and the market

A number of successful candidates have already been through Chartwells’ Apprenticeship scheme, including Gemma Burnett, who has recently completed the level 3 Team Leader qualification and is now embarking on her level 5 Operational Manager qualification. She said: “The initiative really has been transformative. Truth be told, when I first heard about apprenticeships I too had misconceptions about whether they were solely for entry level learners, but that could not be further from the truth. I would wholeheartedly urge more people to explore the opportunities that exist within apprenticeships.”

Compass Group UK & Ireland is dedicated to training and developing its employees through apprenticeships. Its focus on inclusion saw it recently receive the accolade of winning BAME Apprenticeship Recruiter of the year.

Jonathan Foot, Head of Apprenticeships and Early Careers, Compass UK & Ireland said: “Given the current recruitment climate within the hospitality industry, it’s incredibly important that we collectively spread awareness about the opportunities that exist for career progression within our fantastic industry. Apprenticeships provide a fantastic platform for doing this in a structured way, giving ambitious, passionate, hard-working people the tools needed to climb the career ladder and realise the true potential of their skills.”

GARDEN GOURMETpartners with Jesse Dunford Wood to re-work meat-based classics for the growing flexitarian market #

GARDEN GOURMET has teamed up with award-winning chef, Jesse Dunford Wood, to inspire chefs to extend their plant-based repertoire. Helping food operators provide greater variety and choice for the growing number of vegetarians and 36% of consumers wanting to reduce their meat intake.
Owner of Parlour and Six Portland Road and celebrated food writer, Jesse is known for his quirky take on contemporary British cuisine, with signature dishes like ‘Cow Pie’ and twists on classics like Gala Pie and roast dinner. Applying this skill to GARDEN GOURMET’s range of plant-based meat alternatives, he has reworked menu favourites to create dishes including a Chicken-Less Caesar Salad, Sensational BLT Burger, Glazed Meat-Style Balls with Broccoli Couscous and Deluxe Burger Sausage Roll.
Designed for vegetarians, flexitarians and meat-eaters alike, Jesse’s dishes show the versatility of plant-based dining. And that it’s possible to give consumer comforting classics with the health and low-carbon benefits of a plant-based diet.
Jesse will be presenting the recipes in a series of online videos and, to further demonstrate the versatility of plant-based, he'll host a GARDEN GOURMET cooking demo at the Plant Based World Expo on 15-16 October, where he'll be creating a meatball style dish with his favourite product from the range – the GARDEN GOURMET Sensational Burger.
The recipes are part of GARDEN GOURMET’s #FlexUpYourMenu initiative. Taking a 360-degree approach towards evolving menus and food service, this provides a toolkit for food operators that want to keep up with consumer trends by building sustainability into their menus and operations.
Rohini Alam, Category Manager for Nestlé Professional comments: “Jesse is the perfect advocate for GARDEN GOURMET. He's well-known for his refreshing takes on modern British classics. He’s also a strong believer in the future of plant-based and has the confidence and skill to transform plant-based meat alternatives like GARDEN GOURMET into delicious dishes, which will appeal to vegetarians and meat eaters alike.
As food operators experience ongoing challenges in their supply chain, it’s good planning to have a selection of back-up dishes, which can be rapidly prepared using ingredients from the freezer. Spun out with only a few fresh ingredients, these recipes are ideal and can tick extra boxes for nutrition.
Plant-based dishes are often seen as healthier options, without the indulgence associated with traditional meat-based dishes. Switching up language on plant-based is one of the focus areas highlighted in our #FlexUpYourMenu toolkit. And Jesse’s recipes prove that you can have the best of both worlds, creating dishes that are big on flavour, while offering diners a lower carbon footprint
Jesse Dunford Wood says: “I work hard on my menus in the restaurants to include a variety of colourful, delicious and proud dishes that stand up to the traditional protein and veg dishes that we serve. They must be relevant, and of equal standing within the menus, have depth, texture and excitement - as much as the rest of the menu.”
It’s a pleasure to work with the GARDEN GOURMET team to inspire chefs and operators to dial up their plant-based offering. GARDEN GOURMET’s products are a great way of contributing in a small way to environmental issues we are having. The biggest thing we can do as humans to help the planet going forward is certainly to eat less meat.”
GARDEN GOURMET offers nutritious*, more sustainable plant-based alternatives to conventional meat products, helping people to live a lifestyle with a reduced impact on the environment. Developed alongside nutritionists, the products are high in protein and a good source of fibre, making them, ideal as part of a balanced healthy diet.
The product range includes plant-based burgers, mince, meat-style balls, and fillet pieces, which are versatile enough for use in a selection of dishes. And the cook-from-frozen format means minimal food waste for operators.
Jesse’s recipes and videos will be made available via Nestlé Professional’s social media channels. Food operators can also upload the free #FlexUpYourMenu toolkit at

Sodexo UK&I sets ambitious new target to be carbon neutral by 2025 & roadmap to net zero by 2045 #

In line with the Paris Agreement, the organisation previously set a goal of cutting its carbon footprint by 34% by 2025, however – having exceeded that target already this year – Sodexo has today laid out its comprehensive roadmap to net zero and decarbonisation of its UK and Ireland business. 

Sodexo has today announced a comprehensive roadmap to net zero and decarbonisation of the business in the UK and Ireland. The organisation, which provides a diverse range of services to large business and public sector clients, has been working with international experts, the Science Based Targets initiative (SBTi), to ensure that its net zero strategy is thorough, impactful and transparent. 

Sodexo has been working with SBTi as one of 80 companies chosen to road test the target validation criteria and guidance for SBTi’s upcoming Net-Zero Standard. This road test was set up to ensure the criteria, guidance and net-zero target setting tools, that SBTi will give to companies once the Standard launches in October, are robust, clear and practical.  The SBTi drives ambitious climate action by enabling companies to set science-based emissions reduction targets, in line with a 1.5-degree future. 

Sodexo’s original Group target – validated by SBTi – to reduce carbon emissions* by 34% by 2025 (against a 2017 baseline) formed part of Sodexo’s Better Tomorrow commitment. Having already exceeded this, the UK&I business – which employs in excess of 30,000 people – will now set its sights on becoming Carbon Neutral*** in its direct operations by 2025. 

The next step on Sodexo UK&I’s roadmap will be to reduce carbon emissions** across all three scopes by 55% by 2030. The inclusion of every single component of the business’ operations across scope 1, 2 and 3 emissions has enabled Sodexo UK&I to achieve SBTi validation once again for this near-term target. 

The final step announced today is a decarbonisation of the entire business, with 90% of all carbon emissions**** cut across all three scopes – accounting for suppliers and client sites, not just direct operations. This long-term target – to be achieved no later than 2045 – will be submitted for review by the SBTi with validation to be confirmed and announced in early 2022. 

Sean Haley, Chairman, Sodexo UK and Ireland said: 

The commitments we make today are the culmination of an extraordinary amount of work from our world-class team of sustainability experts. Their unswerving dedication to developing, not just a set of targets, but a detailed action plan to achieve them, gives me absolute confidence in our future ability to not just meet but to exceed our net zero goals. This will enable us to continue to support and improve the communities in which we live, work and serve.” 

Claire Atkins-Morris Director of Corporate Responsibility, Sodexo UK & Ireland said:

Not all net zero commitments are created equal. This is a hugely complex topic, and it has been critically important to us throughout the process of creating this carbon reduction roadmap that we are committing to something that is truly meaningful, and that we are absolutely transparent in this. 

“It may seem cautious, but we want to be crystal clear in how we are tackling climate change, setting an achievable target that we can be confident we can monitor and measure. We would rather be conservative today and exceed our goals tomorrow – and this is what our roadmap ensures

Alex Lankester, Director of Partnerships, WWF-UK said: “As a long-term partner to Sodexo, we are delighted to see them take this extremely thorough approach to their net zero goals. Given the scope and scale of the business, the magnitude of this commitment to decarbonisation across all components of all three scopes should not be underestimated. We would strongly urge more businesses to set a science-based target in line with a 1.5-degree future. This is exactly what’s needed to move the dial.” 

At the heart of Sodexo’s roadmap to net zero is the aim to reduce its own carbon footprint, leaving a maximum of 10% emissions, before neutralising the impact of any source of residual emissions that cannot be eliminated through permanent carbon dioxide removals. 

Sodexo’s carbon reduction plan, which will enable the organisation to achieve these goals, includes: 

*  The launch of a 100% hybrid and electric vehicle company car policy.
*  Ongoing membership of the Climate Group’s RE100 initiative and procuring 100% renewable electricity by 2022.
*  Switching to 100% reusable, recyclable and compostable packaging by 2025.
*  Increasing the number of plant-based meals and recipes to 33% by 2025
*  Tackling food waste at all appropriate sites through our WasteWatch powered by LeanPath programme and reducing food waste by 50% by 2025.
*  A thorough responsible sourcing strategy that facilities better working with suppliers
*  Working with clients to achieve net zero collaboratively. 

As a corporate citizen, Sodexo has for over 50 years placed the responsibility to protect the planet at the forefront of our operational strategy; mindfully conducting our business to create a positive impact on the planet. Visit our website to learn more about our social impact pledge and the planet impact pathway.

1,500 licensees speak out #

Licensees across 19 leading pub companies and family brewers will have their chance to speak out this month as the 2021 ‘Licensee Index’ launches- an operator benchmarking sentiment tracker for the UK licensed and tenanted pub sector.As part of the annual industry programme, KAM captures licensee satisfaction with their pub company across 49 different measures, including recruitment, training and information, ordering and delivery, product support, promotional support, landlord services, communication and the role of the BDM. 
Despite a challenging year last year, the average satisfaction ratings in 2020 increased across 44 out of the 49 criteria measured. Licensees rated their pub companies a strong 8 out of 10 for Covid-related support, with 53% of licensees rating the support they had received over the last 12 months as ‘outstanding.’
Katy Moses, MD at KAM: “It was really uplifting last year to hear that the vast majority of licensees were more than satisfied with the support they received from their pub companies. Given the year the industry has had, it is even more critical than ever that pub companies stay close to their licensees in order to evaluate their performance and ensure their offer for their tenants remains competitive. We are delighted to be working with the country’s biggest pub companies and family brewers to provide robust and independent data on their performance to ensure they stay ahead of the game.
Despite the overall satisfaction with support from their pub companies, last year’s Licensee Index confirmed that the UK licensed and tenanted pub sector was obviously feeling incredibly vulnerable. The research tracks their level of optimism for the 12 months ahead which at the end of 2020 was at its lowest since the programme began (5.6 out of 10.) Only 12% of licensees said they were ‘very optimistic’ about the months ahead.
Moses stresses the clear need for continued support: “There is absolutely no doubt that the British pub industry has some tough times ahead. As licensees re-build and develop their businesses over the next 12 months plus, they will increasingly lean on their pub companies. Listening closely to those licensees will be a critical part of continuing a successful relationship and returning to a buoyant industry. We look forward to sharing this year’s results.” 


Confex – a unique wholesale buying group, with nearly 50 years of trading experience with an annual turnover of £2.16 billion - has partnered with data and digital experts, TWC, to launch Confex Data Insight, a new sales reporting platform which is set to bring competitive advantage to its members and identify opportunities for suppliers.  The wholesale reporting solution, which went live this week, has already seen strong engagement from key suppliers who now have access to the new system.
The new data service hosted on TWC’s SmartView platform, will give a reliable read on group sales performance, including Central Distribution, and evidence what is happening across the group, providing unique insights to the Head Office team, its suppliers and members. This will help them understand market influences and opportunities to assist them accelerate growth and commercialise opportunities as evidenced in the data.
Tanya Pepin, Managing Director at TWC, added:
The partnership represents an important strategic investment that will enable Confex to support its members by giving them easy access to valuable insight and information to help them grow their business. The system also enables suppliers to understand group performance at a total level and by named member as well as Central Distribution, to identify opportunities and to drive growth.”
The SmartView platform also enables Central Office staff to gain clarity on sales performance and have data-led conversations with suppliers about how to develop sales.  Participating members are also given access to SmartView which means that members, suppliers and buyers are all seeing one version of the truth of Confex performance.
Tom Gittins, Managing Director at Confex, said:
Confex key suppliers and members have been very supportive since the inception of this project, emphasising the desire for growth through collaboration across the Confex Group. Phase 2 of this programme will see a weekly data feed accounting for over 60% of Group sales as we move forward into 2022.
We look forward to working with our members, TWC and our supply partners to create market leading Insight for the Independent Wholesale channel
Tom Fender, Development Director at TWC, said:
Data is one of the most powerful components that wholesalers hold in their business and undoubtedly can provide the acceleration to growth.   We are delighted that Confex has recognised the power of data and value of optimising opportunities quickly and decisively in today’s technology driven society”.
The partnership with Confex is another example of TWC’s continued success at engaging with and working with buying groups as Caterforce, Country Range, Unitas and Parfetts are already using the service.
For further information on SmartView, please visit

Compass Group makes global commitment to reach Climate Net Zero by 2050 #

Compass Group, the world’s largest food services group which operates in 45 countries, employs around 550,000 people and serves over 5.5 billion meals a year, has announced a commitment to reach Net Zero greenhouse gas (GHG) emissions across its global operations and value chain by 2050.
The Group’s Net Zero target makes Compass the first international company in the contract catering industry to announce a global commitment to a 2050 net zero emissions economy. It includes ambitious emissions reduction targets over the next decade which have been validated by the Science Based Targets initiative (SBTi), and a further commitment to be carbon neutral worldwide in its own operations (Scope 1 & 2) by 2030.
Compass Group’s decarbonisation strategy will be delivered through collaboration, innovation, and investment across its global operations. Specific actions include:

* Transition of all fleet vehicles globally to 100% plug-in electric
* Switch to renewable electricity across all its own operations
* Reformulate menus to be low carbon and switch towards more plant-based proteins Increase sourcing from regenerative agriculture
* Focus on packaging solutions to further reduce single-use plastic 50% reduction in food waste across its operations globally by 2030
* Increase share of seasonal and locally sourced produce
* Invest in climate positive projects worldwide to support decarbonisation, compensation and neutralisation including reforestation, biodiversity, freshwater, land and ocean initiatives
* Deliver a global deforestation-free and land conversion-free supply chain strategy 

As well as driving significant reductions in its own operations, the Group will use its scale and global reach to influence and work collaboratively with clients, industry associates, governments and suppliers to reduce their direct GHG emissions, set their own Net Zero and Science Based Targets and help create a more sustainable global food system for all.

Today’s announcement follows the commitment made earlier this year by the Group’s UK & Ireland business to deliver Climate Net Zero across its operations by 2030. Compass intends to leverage the experience of early adopter countries such as the UK to share best practice across the Group and drive accelerated transformation towards its global Net Zero goal.
Dominic Blakemore, Group Chief Executive Officer of Compass Group PLC, said:
The international food industry has a major role to play in reaching Climate Net Zero and driving the transition to a healthy and sustainable food system. Compass Group’s new global Climate Net Zero target reflects our teams’ commitment to sustainable sourcing, eliminating food waste and transforming our environmental impact.
Given the complexity of the global food supply chain as it is today, we do not underestimate the scale of the challenge ahead of us. Radical new collaborations are urgently needed across the entire value chain to make it a reality. As the world’s largest food services group, operating at the heart of the global food supply chain, we are in a unique position to influence real change, by working in partnership with our suppliers and encouraging sustainable consumption from the clients and consumers we serve every day.”
Diane Holdorf, World Business Council for Sustainable Development (WBCSD) Managing Director, Food & Nature, added:
We congratulate Compass Group for their ambitious and clear goals for Net Zero, and for their drive to lead and innovate to provide climate-positive solutions on a global scale.
“Food systems are at the center of integrated solutions for nature, climate and equity. Leadership like this to achieve Net Zero across the entire food value chain is key to addressing the challenges these systems face. We look forward to continuing our collective work with Compass and supporting them in implementing innovative new solutions that sustain healthy people on a healthy planet
More details on the Group’s sustainability strategy and Net Zero priorities to 2030 and beyond can be found in its Global Roadmap to Net Zero. It is the Group’s intention to provide an update annually on its progress and Roadmap development within its global Sustainability Report, and the Group has committed to validating its 2050 Net Zero targets with the SBTi once its guidelines are finalised.

Join the UK’s biggest gathering of hospitality and foodservice professionals #

Hotel, Restaurant & Catering will be joining forces with IFE, International Food & Drink Event, The Pub Show, IFE Manufacturing and London Produce Show when it returns to ExCeL London on 21-23 March.  

The combined events will welcome over 30,000 industry buyers from the worlds of hospitality, foodservice, retail, import & export and manufacturing & distributing for an unparalleled three days of networking, insightful content and the chance to meet over 1,500 innovative suppliers.  

Hotel, Restaurant & Catering’s Vision Stage will feature inspiring panel discussions and useful, actionable presentations on topics covering food & drink, design & décor and key trends in foodservice and hospitality. The Tech X Stage will take a deep dive into the world of hospitality technology, providing guidance on tech trends that are streamlining internal processes, elevating the customer experience and improving the bottom line.  

Visitor registration for the event will open in early November, but in the meantime the hotel, restaurant and catering community can access a wide range of on-demand content on the HRC Connects digital platform.   

Check out webinars hosted by the Sustainable Restaurant Association, Hospitality Jobs, the Foodservice Equipment Association and more, as they tackle some of the most vital challenges facing the hospitality sector, from supply chain issues and staffing shortages to tackling food waste and hiring international workers post-Brexit.   

Keep up to date with all the latest show news at 

Compass Triumphs at Foodservice Cateys with Five Award Wins #

Compass Group UK & Ireland aced the dazzling Foodservice Cateys event, collecting five awards on what was a special evening for the leading food and support services company.
Its B&I division took home the biggest haul with three wins:

Eurest won the CSER Award for its innovative steps in producing environmentally friendly menus; B&I’s Health & Wellness Director, Liz Forte was named Healthy Eating Champion; and 14forty chef Wayne Corbett took home Chef Manager of the Year. Our Compass Apprentice Chef of the Year, Aga Bernaciak, of ESS Government Services scooped Trainee Chef of the Year; and Rapport Guest Services won the People & Training Award.
Now in its eighth year, the Foodservice Cateys recognise the individuals, teams and businesses shaping the foodservice industry and tirelessly delivering exceptional service day in, day out.

Robin Mills, Managing Director of Compass Group UK & Ireland, said of the wins: “These awards are testament to the hard work taking place across our business. Each award showcases our fantastic people at different stages in their career, as well as putting a spotlight on brilliant teamwork and our relentless focus on brilliant food and client delivery. We’re passionate about developing our colleagues and we hope these wins will encourage more people to climb the career ladder with us.

Managing Director of Business & Industry, Morag Freathy, commented: “It’s an honour to have been involved in what was a tremendously successful evening. These top accolades highlight the exceptional levels of day-to-day service taking place throughout B&I – in the kitchens, behind the facilities management scenes and front of house. I’m delighted that our market leading work in developing sustainable menus and putting our customer and clients’ health and wellbeing at the heart of what we do has also been recognised. I would like to congratulate all our teams!

Sodexo team at Richmond University awarded hygiene verification #

Introduced in June 2020 the Rise Safe label provides reassurance that Sodexo’s team has successfully implemented measures to ensure the University is Covid-19 secure and has received a Certificate of Assurance from Bureau Veritas, a world leading testing, inspection and certification company.                                                                                       
The audit required Sodexo to implement appropriate measures, policies and procedures, in accordance with local and national guidelines and WHO guidance to reduce the risk of Covid-19 transmission. 

Each assessment has two stages – a support system assessment and online site assessment. Sodexo and the University passed both assessments with just a handful of suggested improvements. 

Simon Knight, managing director, universities, Sodexo UK & Ireland said:
We’re delighted with the Bureau Veritas certificate as it provides independent assurance to students and their parents, staff and faculty, that we have excellent health and hygiene protocols in place. The successful assessments are a result of our collaborative approach between the University and Sodexo since the very start of our partnership.” 

Bureau Veritas highlighted a number of Sodexo’s processes for the successful certification, including:

A comprehensive range of Covid-19 mitigation measures on campus
Sodexo’s Covid Campus Outbreak Plan endorsed by the Richmond Borough Director of Public Health Weekly Covid-19 update meetings with core team. 

Dean Morley, chief operating officer and director of HR for the University, added:
The last 18 months have been really challenging for everyone so we’re thrilled with this award which recognises the high standards and dedication of both Sodexo and our excellent student affairs and estates teams. The certificate is also testament to all of our staff and faculty who have worked diligently throughout the pandemic to ensure that the University is safe for everyone.” 

Sodexo’s 30 plus-strong team delivers a range of services at the University including cleaning, security, catering, reception, maintenance and energy procurement. 

As students return for face-to-face teaching, the University will continue to have measures in place in accordance with current UK Government guidance.  These measures include:

Wearing face coverings in internal transit areas such as reception, corridors, library as well as in classrooms and offices
Washing hands or using hand sanitiser available on site
Following marked traffic system within buildings
Employee rotas to plan and manage on-site numbers
Maintaining social distancing where possible

Sodexo celebrates two wins at Foodservice Cateys #

Sodexo is proud to share that Neil Quinn, cluster account manager and Jo Watt, account communications manager received awards at the 2021 Foodservice Cateys which was held on Friday 8 October at the Westminster Plaza Hotel in London. 

Neil and Jo both work within Sodexo’s corporate services business on its contract with a multinational FMCG organisation.  Neil was awarded the accolade of account manager of the year with Jo receiving the title of rising star. 

Neil has been with Sodexo for 20 years, starting his career within the organisation’s justice services business before joining the corporate services segment two years ago. Neil successfully transferred his skills along with his management style, work ethic and approach to enable improvements across the account. Neil has improved stakeholder relations, grown the contract and guided his team through the Covid-19 pandemic. 

Jo also began her Sodexo career in the justice services business as communications manager for HMP Addiewell in Scotland before moving into the organisation’s central brand and communications and then as account communications manager within the corporate services segment.  Jo’s caring attitude and professional approach has seen her become a vital member of the account team for this high-profile client.   

Julie Ennis, CEO corporate services, Sodexo UK & Ireland said: 

Huge congratulations to Neil and Jo.  We are really fortunate to have these two talented individuals working on our client’s account, ensuring excellence every day in the services we deliver and bringing the teams across the UK to work together to achieve the client’s expectations. It is people like Neil and Jo across our business that embody our values; one that puts people at the heart of all we do. Well done Neil and Jo, we are proud of you both.”

Four awards for Sodexo at IWFM Impact awards #

Sodexo walked away with four accolades at the 2021 IWFM Impact awards held on Monday 11 October at JW Marriott Grosvenor House, London. 

Sodexo’s healthcare business won two awards, the Wellbeing award for the counselling service it introduced last May for its frontline teams who continued to deliver services throughout the height of the Covid-19 pandemic.  

Business director for Sodexo at Queen’s Hospital, Romford, Moses Ayoola was recognised in the Account Manager of the Year award. Over the last year Moses has successfully led the 700-strong Sodexo team in implementing the Trust’s strategic response to the Covid-19 pandemic. 

Sodexo’s government business won the Workplace Experience (non-office/corporate environment) award for Village. Working closely with its military partners and the Defence Infrastructure Organisation, Sodexo has created a one-stop catering, retail and leisure facility, designed to build community, create connections and foster morale. Its high street feel has been designed specifically to meet the needs and expectations of the young student demographic of the Worthy Down military station. 

The fourth award, Workplace Experience (office/corporate environment) went to Sodexo’s corporate services team for its collaborative work with its client, AstraZeneca, to create a best-in-class Workplace Experience programme, supporting the client in their dedication to being a 'Great Place to Work'. 

Sean Haley, regional chairman, Sodexo UK & Ireland said: 

Huge congratulations to our winners and everyone shortlisted for these prestigious awards. We are proud of our Sodexo finalists and having four wins is a phenomenal achievement. These awards give important recognition to our industry which has risen in prominence during the Covid-19 pandemic, when our frontline teams continued to deliver excellence every day. 

“These awards celebrate not just the vital services we provide but also the agility and client focus given.  Each of these awards demonstrates how Sodexo is committed to ensuring the health and wellbeing of our colleagues and all those we serve

Other teams and individuals from Sodexo also shortlisted were: 

Positive Climate Action: Sodexo Plastics Reduction Project
Wellbeing: Melissa Jordan, Sodexo Customer Experience Manager (corporate services)
Account Manager of the Year: Neil Quinn, Cluster Account Manager (corporate services)
Frontline Heroes (Team Award): Queen’s Hospital Romford – Oxygen Project Team (Sodexo) Watch a short video about how the Sodexo team helped Queen’s hospital

Following the enforcement of Natasha's Law TWC Trends shows only half of UK consumers agree that Hospitality Outlets are good for those with Allergies or Food Intolerances #

As Natasha’s Law comes into effect this month, a study by TWC Trends showed that when asked whether UK hospitality outlets are good for people with food allergies/intolerances, only 50% of UK consumers agreed. In addition to this, the study found that 66% of people believe that UK waiting staff need a lot more training on the impact of food allergies for people who live with them.
Tanya Pepin, Managing Director at TWC commented:
These figures are of real concern as 50%, half of our nation, isn't even close to being enough and with Natasha's Law coming into effect this month the industry needs to tackle this issue. We also found that over 10% of consumers claim to have a moderate or serious food allergy/intolerance and so operators do need to get this right to avoid another tragedy, as seen with Natasha Ednan-Laperpouse, after whom the Law is named.
“Hospitality outlets need to work with the Food Standards Agency in order to protect our families, friends, colleagues and neighbours across the nation, who have food allergies and intolerances.  There has been plenty of notice of this Law coming into place and consumers who live with allergens want to have the confidence that they can enjoy a meal out without the fear of an adverse – or even fatal - reaction

TWC Trends helps its clients understand what’s happening in wholesale and why it’s happening by undertaking focus groups and customer surveys across the trade community and consumer groups. TWC conducts two major surveys per year and clients are invited to contribute themes and questions to these.
For more information or if you are interested in commissioning bespoke research, please visit