Healthy Futures Partnership enhances Sodexo’s Powering Performance programme for independent schools #

The Healthy Futures Partnership, a collaboration between Sodexo and the British Nutrition Foundation has helped enhance Sodexo’s evidence-based Powering Performance programme for independent schools.  

The Powering Performance programme has been developed to inspire young people to make informed, healthier and more sustainable food and drink choices. It also empowers Sodexo’s chefs at independent schools to support good nutrition across the school day through healthier recipe guidelines, bespoke training and school-based engagement activities.  

To inform the development and help enhance the Powering Performance programme in line with its objectives, the British Nutrition Foundation undertook research through a series of interviews with pupils at seven independent schools to ascertain how the programme can better support school-based activity and also to identify key training areas.   

Using the research and working with the Independents by Sodexo team the enhanced Powering Performance programme is built on a four-pillar framework: sustain, focus, strength and replenish. The pillars help to frame and communicate healthy eating messages. Each of the pillars has their own ‘hero’ ingredients that provide essential nutrients which support young people’s health and wellbeing.  

Sodexo’s chefs complete a nutrition training programme developed and certified by the British Nutrition Foundation enabling them to bring nutrition science to life across a menu, introduce new ingredients to encourage a varied diet and share with students the importance of good nutrition and the impact it can have on their physical and mental wellbeing.  

The Powering Performance menu has been refreshed and continues to offer attractive, freshly prepared and tasty menu options that appeal to young people’s tastes and preferences. New recipe toolkits have been developed incorporating nutrition guardrails for saturated fats, sugars and salt.    

Rosemary Molinari, Head of Health and Wellbeing, Schools and Universities for Sodexo UK & Ireland said: 

“We are delighted that through our Healthy Futures Partnership we have been able to enhance our Powering Performance programme. We know as school caterers that we do have a role to play in supporting students make informed choices when it comes to food and drink.  We want to offer more than high quality food and Powering Performance does this.  

“Our teams are able to gain expert nutritional training which will enable them to not only create delicious dishes but the confidence to help students develop skills and a lifelong knowledge about food and the impact it has on the body both physically and mentally.  

“The school dining hall is an excellent place to support schools, echoing key messages about nutrition and healthy eating being taught in classrooms when enjoying delicious food at mealtimes.” 

Sara Stanner, Science Director, British Nutrition Foundation said: 

“We have been delighted to work in partnership with Independents by Sodexo to update Powering Performance. The updated pillars, nutrition guardrails and training collectively empower chefs to provide healthy, tasty food that has student appeal, while also being reassured that what they offer meets the nutritional needs of young people growing up, studying and being active. 

“School years are such an important time for growth and development, so it is vital that students receive a healthy, varied diet that aids concentration during the school day and performance in sports and activities. Powering Performance supports this important ambition.”

Restaurant Associates Wins Tilda Chef Team of the Year #

Thrilling live final sees Compass Group UK & Ireland defend title for Second Consecutive Year

Tilda is excited to announce that Compass Group UK & Ireland has won the Tilda Chef Team of the Year 2022 title for the second consecutive year.

At the Salon Culinaire live final at HRC (Hotel, Restaurant & Catering) and in conjunction with the Craft Guild of Chefs, Restaurants Associates – the premium hospitality arm of Compass Group UK & Ireland - scooped the iconic blue trophies and an all-expenses paid chef trip to Italy.

The silver awarded team included Chefs Tarisa Reid and William May who impressed the judges with their Caribbean inspired menu that celebrated Carnival. The talented duo made Traditional ‘Cook Up’ Carnival Rice, for their main using Tilda Easy Cook Long Grain , beans as well as an assortment of meats. Cook Up is a popular dish that is sold by street vendors during the carnival festive period. For dessert, they made creamy Coconut Rice Pudding using Tilda Arborio rice, Mango Coulis, Cashew and Tilda Basmati & Wild Puff Rice Granola – inspired by the fruits, nuts and spices found in the Caribbean.

The teams had just 45 minutes to prepare, cook and present a Festival of Flavour Menu that included four portions of a main course and a dessert using Tilda speciality rice. The 16 chefs pulled out all the stops to showcase their skills and created Tilda inspired recipes for Carnival, Diwali, Mardi Gras, Africa Day, Thai New Year, Easter and Christmas.

The live final included guest judges Café Spice Namaste Chef Patron Cyrus Todiwala; National Chef of the Year winners, Nick Smith and Steve Groves; Vice Chair of the Craft Guild of Chefs Mark Reynolds; Course Coordinator for the International Culinary Arts Diploma at Westminster Kingsway College - Miranda Godfrey; Graham Crump, Editor of the BCF News Magazine; Stuart Pate, Head Pastry Chef at The Seafood Restaurant in Padstow and representing Tilda Foodservice, Jo Witchell.

Speaking about the winners, Jo Witchell, Commercial Foodservice Marketing Manager, Tilda UK says:

“It was very special to have Tilda Chef Team of the Year back at HRC. Thank you to all our chefs who gave us an incredible live final, as well as the amazing crowd who came out to support them. Congratulations to Tarisa and William as this year’s winning chef team, it was a very difficult decision for the judges, but their Carnival inspired menu really delivered in authenticity, taste and showcased the endless possibilities of Tilda rice – a very deserving winner!”

Along with Tilda’s iconic blue trophy, the Compass Group UK & Ireland chefs will enjoy a once in a lifetime gastronomic trip to Italy, to visit the rice paddies and mills that produce Tilda’s speciality rice and sample the very best of the local food and produce.

Speaking after the final,  Tarisa Reid said;

“It’s amazing to win – I cried - I’m so happy with the result. I’m from the Caribbean and as Carnival is such a big festival, I chose dishes that I personally enjoy, I love ‘Cook Up’. For desserts we took fruits, nuts, spices and seeds from the Caribbean and created a pudding that really celebrated all these ingredients and made the most of Tilda rice. I’ve competed in Tilda Chef Team of the Year before and so to come here and win with William means everything.”

Chef, William May added;

“We’re elated to have won and be going to Italy. Tarisa and I have been practising every evening, just practising and practising to get the recipes and timing right. We nailed it in the final practise and felt good coming into today. We used Tilda Arborio to create the rice pudding as it’s so good and Basmati & Wild is the best rice to use for puff rice - it all came together and we won, we’re so glad we entered.”

The runners up were Jordan Thomas and Krishan Makol from Lexington Catering (silver medal) and Marco Roxo and Ben Saggers from the House of Commons (Bronze) who each won a Tilda Rice hamper for their kitchen.

The Tilda Chef Team of the Year competition aims to highlight just how versatile rice can be, helping chefs to cater for a wide range of food trends and diets – thanks to the grain’s versatility and wide appeal.

Successful Medal Haul for Compass Chefs at Salon Culinaire #

Marking the return of live competition, Compass Group UK & Ireland’s chefs are celebrating after taking home 80 medals at this year’s International Salon Culinaire, the three-day Hotel, Restaurant & Catering show (HRC) at ExCeL London.

Competing against hundreds of chefs, over 30 talented Compass chefs, from across the business, took part in the UK’s largest and most prestigious programme of chef competitions. Competing in almost 30 different competitions across the three elements: Salon Live – live cooking competitions; Salon Display – static exhibits; and Skills Theatre – live kitchen and service skills competitions for students; the Compass team of chefs achieved an impressive 14 Best in Class awards and three Best Overall awards. In addition, the medal haul included nine Gold, 22 Silver, 21 Bronze, 9 Merit and 2 Hygiene Awards.

Nick Vadis, Culinary Director at Compass Group UK and Ireland, said:

“We’ve all missed the buzz of competitions, so it was special to see our chefs competing at such a high level and picking up so many medals! Our chef’s build-up to Salon Culinaire for months, honing parts of their menus, re-running timings and trying to re-create the perfect dish on the day.   

“Investing in our chefs is important at Compass and giving them the opportunity to develop and push themselves at events like Salon Culinaire at HRC is a great vehicle to do so. Salon Culinaire gives chefs confidence, competing helps them develop and improve their skills, as well as presenting them with a great opportunity to challenge themselves, meet other chefs and see first-hand what the standards are within the hospitality world.

“All the skills our chefs learn as part of training and competing, they are then able to bring back to clients and customers that we serve”

Gold Best in Class Awards went to: Woman in Food ambassador and 14forty chef, Nicola Harper in the Restaurant Home Meal Kit competition; Restaurant Associates chef team William May and Tarisa Reid for Tilda Chef Team of the Year; Levy’s Nathan Racey and Andrew D’Amery in Craft Guild of Chefs National Chef Team of the Year; ESS chef Shona Sutherland for her Petit Fours; and ESS’s Shannon Lippiat for her Plant-based 3-course menu. ESS dominated in the Best Overall awards with Chris McLeod picking up Best Overall Kitchen Larder exhibit and Shona Sutherland taking home both Best Overall Pastry exhibit and Best Overall Senior Display.

Compass Group UK & Ireland is headline partner of Salon Culinaire at HRC and has supported the event for more than 25 years.

A full list of the Salon Culinaire results can be found here.

FEA honours foodservice exemplars #

Latest Order of Merit awards celebrate dedicated volunteers of the industry

Here’s to the dedicated and committed people who work voluntarily on behalf of the foodservice industry and the ones who go the extra mile, who lead by example, and whose efforts help others rather than themselves.  FEA celebrates their contribution through its Order of Merit awards, the latest of which were presented at HRC 22. 

FEA created the Order of Merit initiative to recognise the achievements of people in organisations including charities, trade associations and guilds.  “These are the exemplars,” says Stephen Hobbs, Chair of FEA, who presented the awards.  “They are the ones we rely on, who set the standards and without whom the whole foodservice industry would be much the poorer.  We want to celebrate the value that their work and their commitment bring to our industry.”

FEA announced sixteen Foodservice Order of Merit awards at HRC 22. 

They were:

Alistair Storey OBE, Chair of Springboard
Brian Robb, National Chair of Hospital Caterers Association
Brian Turner, President and Trustee of Royal Academy of Culinary Arts
Chris Moore, Former CEO of The Clink Charity
Jacquie Blake, Chair of LACA
Kellie Rixon, Chair of Institute of Hospitality
Kevin Georgel, Chair of British Beer and Pub Association
Kirstin Hatherley, Chair of CEDA
Mark Robson, Chair of British Institute of Innkeeping
Matt Owens, Chair of Craft Guild of Chefs
Neil Brackenridge, President and Trustee of BESA
Phil Rees-Jones, Director and Chair of TUCO
Raymond Blanc OBE, President of Sustainable Restaurant Association
Steve Norris, Chair of Arena
Steve Richards, Chair of UK Hospitality
WRAP UK (the winner prefers not to be named)
At the same ceremony FEA awarded the latest graduates of the CFSP programme.  No less than 86 foodservice professionals gained CFSP accreditation during the pandemic. 

“Their efforts and achievements are especially notable, given that they had to be so adaptable, what with zoom seminars, exams with masks and suchlike,” says Hobbs.  “Huge congratulations to all.” 

For information on the Certified Food Service Professional training programme, visit www.cfsp.org.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 

Heinz & Fridays join forces to plate up plant-based burgerz full of beanz #

Heinz and Fridays have joined forces to put Heinz Original Beanz Burgerz on kids’ menus in restaurants UK-wide, moving the plant-based protein-filled burgers from retail to out of home restaurant for the first time.
 
• Young consumers can now enjoy the tasty goodness of Heinz Original Beanz Burgerz in 85 Fridays restaurants UK-wide.
• Now top of the ‘Major League’ on the Fridays kids’ menu; Heinz Original Beanz Burgerz are served in a vegan bun with lettuce, tomato, vegan mayo and vegan cheese.
• Fridays diners can also enjoy Heinz Beanz as sides or alongside veggie sausages in the new Heinz Beanz pot.
 
As plant-based continues to boom, almost a quarter (24%) of Brits are now following a flexitarian or meat-free diet . Passionate about doing their bit to save the planet, 60% of children are now vegan, vegetarian, or would like to follow a more plant-based diet. 
 
One of the UK’s best-known plant-based brands, Heinz has been powering plant-positive consumers for years. Heinz Beanz Burgerz play a key role in the Heinz Beanz Liberation strategy, which is bringing a raft of new Beanz launches to market. 
 
Currently available on supermarket shelves in Ocado and Tesco, Heinz Beanz Burgerz are packed with the goodness of beans, mushrooms, and tomatoes - a tasty go-to for breakfast, lunch, or dinner for the whole family.
 
Chloé Schiltz, Brand Manager, UK Foodservice at Kraft Heinz said:

“Kids across the UK are increasingly passionate about doing their bit for the environment. Parents understand that helping their child to choose plant-based meal options, both at home and when dining out, is one of the best ways they can support their child’s passion for the planet and ensure they are filling their tummies with nutritious, delicious food. Loved by consumers, Heinz’s naturally plant-based dishes have been a favourite of meat-eaters, vegans and everything in-between for years.
 
“Booming in retail, our Heinz Beanz Burgerz are a winner for restaurants looking to give any menu a plant-based boost. We’re excited to be working with Fridays to premier them in the Out Of Home channel across the UK.”
 
Keith Shearer, Group Head Chef at Fridays added:

 “Kids are taking charge; consuming more plant-based meals and snacks when they eat out at our restaurants. We’ve created a tasty selection of vegan kids’ dishes, designed to satisfy even the fussiest eaters and are delighted to add the much-loved flavours of Heinz to the menu. Our new vegan Heinz Beanz Burgerz are sure to become a firm favourite!”
 

Super-sized year of sport offers standout opportunity for pubs #

New research from KAM and FANZO suggests that 16.1 million UK adults intend to watch at least some of this year’s Men's FIFA World Cup in a pub or bar and an impressive 8.8 million want to watch a 2022 Women’s Football European Championship game.
 
Released this week, the new report shows that fans are excited to be back watching sport in pubs and bars this year following two years of lockdowns, with 2022 offering some massive opportunities for the industry to capitalise on major sporting events.

Blake Gladman, Strategy and Insight Director, KAM:

“2022 promises to be a fantastic year for sport and these numbers speak for themselves, with tens of millions of fans looking to catch all of the action throughout the year. One of the biggest challenges for many pubs and bars is to convince customers to leave the confines of their homes and venture out to the pub. Live sport can be that catalyst. It's the unique combination of environment and ambiance that makes pubs and bars so special. When you throw live sport into this mix, and 'big occasion' live sport for that matter, you really hit the sweet spot.”

The whitepaper includes feedback from both sports fans and pub operators and found that many publicans are backing sports to bring them success in 2022; 64% think showing live sports is profitable to their business and see more than £11 uplift in average spend per customer while showing major sporting events. Publicans seem to be looking at these sporting events as key pillars of their revenue with more than 2-in-3 publicans say they have invested in equipment or furniture to make their pub/bar more attractive to customers watching live sport.

Of those that currently show live sports, the majority of publicans believe that the Men’s Premier League will be the most profitable sport, which is testament to the regularity of income that weekly live football can bring – especially as the season is starting to reach its climax. Encouragingly, however, the research shows publicans putting great faith in the benefits of standalone tournaments and ‘big finals’ to bring in the customers including the Men’s Rugby Six Nations and Champions League football finals.

Dom Collingwood, Co-founder, FANZO:

“Sport. There’s something about it. What else but a last-minute winner prompts us to spontaneously and simultaneously erupt? We shout at televisions, throw drinks in the air, and wrap arms around strangers with whom we’ve never spoken. The ability of sport to bring people together is unparalleled. And in those moments, there are countless opportunities for pubs. As this new research shows, there are chances to bring fans together and create unforgettable sporting memories every single week. From World Cups and Premier Leagues to Euros and Super Bowls, there are so many memories to be made. 

Maximising these major sporting events will mean those memories are created in a pub or bar this year and not forgotten on a sofa at home.”

With two huge Women’s sporting events coming up and the Women’s 6 Nations in full flow, the research shows there is still a significant opportunity for pubs and bars to take advantage as the numbers of fans steadily increase. An impressive 38% of UK adults intend to watch a Women’s Football European Championship game this summer with 17% wanting to watch in a pub or bar. That’s 8.8 million UK adults looking for a suitable venue (more than the number who watch Wimbledon). However only 18% of publicans say they do anything in particular to encourage customers to watch ‘live’ women’s sporting events in their pub/bars.
 
“Customers and publicans agree as to what make a great live sports pub ‘great’. A combination of a quality set up (screens and sound) and being able to generate the atmosphere that sets it apart. Whilst it may be relatively easier to ensure you’re set up is top notch, it can be much harder to manufacturer the elusive ‘atmosphere’ that sport fans crave. But the research shows that if you can deliver on what sports fans want, then the rewards will be significant. Large groups will visit frequently and spend big. Live sport has the power to help UK pubs hit a home run this summer and beyond.” Blake Gladman, KAM
 
You can access the full research for free here: https://kam-media.co.uk/resources/

Sodexo’s Karen Ford-Sneddon wins Healthcare Catering title at prestige industry awards #

Karen Ford-Sneddon, Sodexo’s patient dining manager at Queen’s Hospital, Romford was announced the winner of the Healthcare Catering Award at last night’s 2022 Contract Catering awards held at the Leonardo Royal Hotel, Tower Bridge, London. 

The Healthcare Catering category recognises individuals operating in contract catering specifically within the healthcare sector.  Karen was awarded the title in recognition for her professionalism, compassion and ability to adapt the patient dining service at the hospital during the Covid-19 pandemic, and to provide valuable supervisory support to the Sodexo’s domestic team at the hospital, stepping in to help when her colleagues were off sick or isolating. 

Karen is always looking to improve the service for patients and has introduced a braille menu to help visually impaired patients. She has also worked with the Trust on a six-month project focusing on  improving quality of nutrition and hydration provision. 

Karen is committed to ensuring the health and wellbeing of not only the patients but also her team and the hospital. She diligently leads the team which has not had anyone leave in over eighteen months, her dedication and compassion to everyone was demonstrated when she stopped a colleague who was unwell from going home as she had spotted symptoms that led her to believe he was experiencing a stroke, after calling for assistance it was shortly confirmed that she was right and she had helped ensure he received early medical assistance. 

Philip Leigh, CEO, Healthcare, Sodexo UK & Ireland said: “We are immensely proud of Karen and the hard work and dedication.  The last couple of years have been tough for everyone working in the healthcare sector and Karen has shown resilience in her everyday job and in supporting others. Every day Karen has demonstrated our core values of service spirit, team spirit and spirit of progress. This recognition is well-deserved.”

Compass appoints new Healthcare Managing Director #

Russell Blake, Managing Director of Hospitals and Senior Living, has been appointed Managing Director of Healthcare for Compass Group UK & Ireland. Russell has spent the last two years leading the team, which has been at the forefront of the Covid response, supporting the NHS, private healthcare and senior living sectors. Russell has been in the Compass business for over 22 years, having previously worked within B&I, 14forty, and more recently healthcare.
 
Russell will be focused on building on the strong foundations left following Steve Cenci’s successful 20 year tenure. Steve Cenci, is moving to a new role within Compass Group PLC, where he will be working with the Group Commercial team to support the expansion of international markets by sharing Healthcare best practice and innovation. Under Steve’s leadership he transformed the healthcare business. Steve’s people first approach has most recently been evidenced through the care and support provided to healthcare colleagues during the pandemic. Steve was also responsible for the introduction of Steamplicity, the unique micro-steam cooking system used for patient dining, as well as the successful roll out of the healthcare retail business.
 
Commenting on Russell’s appointment Steve Cenci said: “I am delighted that Russell will be heading up our healthcare business moving forward. He has been an integral part of our healthcare family for many years. The past two years have been immensely challenging for our frontline teams and I am really proud of how we supported our people and clients during the pandemic. Our mantra is “performance with heart” and this remains core to all that we do in healthcare. I am looking forward to sharing the best practice and expertise we have learnt with our healthcare businesses around the world.”
 
Russell Blake added: “I am really looking forward to leading the Compass healthcare business. The pandemic shone a spotlight on the integral role so many of our frontline colleagues play in supporting the NHS, private healthcare and senior living. Our teams work hand in hand with our clients and their resilience and professionalism has been critical in ensuring essential services have been provided over the past two years. My focus will remain on our people, clients and continuing to look at innovative solutions to deliver great food and services to the patients, residents and customers we serve.”

Country Range Group moves to upgraded platform on TWC SmartView as part of strengthened partnership #

Earlier in the year, Country Range Group re-committed to its partnership with data and digital experts TWC for a further three years. As the SmartView data platform is rolled out to members and suppliers, the system has been upgraded to unlock further features and functionality. 

Country Range Group was an early adopter of the TWC SmartView platform and data is already driving decision making across the Central Office. Phase two involves further roll-out of the system, with an aspiration of a data-led approach to joint business plans with suppliers, and members using the reporting tool to highlight opportunities at a local level. 

Over the last few weeks, the CRG Insight Service has been upgraded in close consultation with the Central Office team to ensure that it delivers exactly what the business needs. This comprises both enhanced functionality and the addition of new reporting tools. These include ‘Best Sellers’, which allows users to identify the fastest growing SKUs in a category as well as identify varieties or pack formats that might be better suited to specific target customer groups. Meanwhile, the new ‘Category Review’ report creates a category deep dive in minutes, calculating size of prize and giving immediate visibility of under- and over-performance.

Martin Ward, Commercial Director, Country Range Group, said:
“We are delighted with the new features provided by the CRG Insight Service from TWC. The upgrade gives the Central Office team, our members and our suppliers even more tools in our armoury to ensure the decisions we take are data led. In just a few clicks we can view a complete category review, saving the team a significant amount of time.”

Tanya Pepin, Managing Director, TWC said:
“We have worked closely with the team at CRG to ensure that the upgraded system meets their needs. As a business we are committed to a development roadmap for our technology to ensure that it continues to evolve with our clients’ requirements, in line with our values of customer-centricity and ambition.”

“Satisfaction with our tools is a key measure of TWC’s success and as such we were delighted that in a recent survey amongst suppliers using TWC’s platforms, we were rated 9 out of 10 for ease of use and 9.3 out of 10 for speed and quality of response. Our clients were highly likely to recommend us, with an NPS score of 46, which equates to a ‘great’ score.”

In line with CRG’s ambitions for all interactions with suppliers to be data led, the group introduced a ‘Data Insight Champion’ award at its annual supplier event to encourage proactive use of data to drive joint business plans. Malcolm Doy, Customer Development Manager at Nestle Professional, who received the award on behalf of his team said:

“The CRG Insight Service platform is easy to use, it can be used when I’m out visiting members, and it refreshes weekly. The training and support from TWC has been excellent, the team have shown us how to navigate the tool so we can find precisely what data we want when we need it!”

The new service launches week commencing 4 April 2022. For further information on TWC’s SmartView proposition, please visit https://twcgroup.net/smartview/

Sean Haley on UK business performance as Sodexo announces half year results #

Following the announcement of Sodexo’s half-year financial results, Sean Haley, region chair for Sodexo UK & Ireland said:

"Today’s half year financial results reflect the strength and agility of our business as we retain and win new business across all sectors. 

“We continue in our commitment to grow responsibly with a defined purpose and over the last six months have made advances in our positive impact on the communities in which we live and work. This includes the publication of our roadmap to net zero and decarbonisation of our business. One area of progress on this is our engagement with industry and political stakeholders to address the urgent issue of tackling food waste through our Appetite for Action campaign. 

“Our growth continues and since September we have been appointed as sole supplier on the property services integrator framework for the Mayor’s Office for Policing and Crime (MOPAC), we are now the exclusive venue partner at DW Stadium and have also begun a five-year contract at Her Majesty’s Royal Naval Base in Portsmouth. Further highlights of this period include the delivery of a full hospitality programme at RHS Chelsea Flower Show – which was delayed due to Covid and held in September – and the launch of Sodexo’s innovation lab in the UK and Ireland to attract innovative start-ups to work with us. 

“We continue to develop our services to meet the needs of our clients as we learn to live with Covid. In Healthcare, where our teams deliver excellence at hospitals across the country, we have launched two new services. The first, Protecta, through our new partnership with the Infection Prevention Society, is an evidence-based infection prevention approach for hospitals. The second, Experiencia, is a unique insights platform enabling our teams to gather meaningful, in the moment, feedback from patients on their non-clinical experience. This includes everything from the cleanliness of the care environment through to the meals they are served. 

“Another new and exciting collaboration in the last six months is the one we commenced with the British Nutrition Foundation to create the Healthy Futures Partnership. This will work towards improving future health outcomes for children and young people. Just this week we have announced the enhanced Powering Performance programme for independent schools, one of the first projects the Healthy Futures Partnership has supported. 

“Finally, as Covid-19 test centres closed in England yesterday, We are enormously proud of everything our teams have achieved to support the government’s national response to the pandemic. Irrespective of the exceptional circumstances, we are committed that every single one of our colleagues and casual workers is treated fairly and recompensed in accordance with their employment rights and are doing all we can to help them secure new work and prepare for their future. We are pleased to see our Sodexo Live! business reinvigorated and workplaces welcoming workers back, this is also helping us to offer our test centre colleagues redeployment opportunities as we strengthen our teams in these areas. 

“It remains a challenging time for all and we remain committed to ensuring that through our operations we have a positive impact on the communities in which we live, work and serve, and will continue to do all we can to support the health and wellbeing of our colleagues.”

Five wins for Elior at the Contract Catering Awards including CSR and Lifetime Achievement Awards #

Leading contract caterer, Elior, was thrilled to win the CSR award and that four of its employees were recognised at the Contract Catering Awards, including the winner of the prestigious Lifetime Achievement Award.

The annual Contract Catering Awards, formerly the FSM awards, recognises outstanding individuals who have made a significant contribution to the industry – the exceptional talent of the contract catering world. The awards are judged by peers and the winners received their awards at a dinner at the Leonardo Royal Hotel, Tower Bridge in London, on 29th March 2022.

Elior and its employees received the following awards:

CSR – Elior
Lifetime Achievement – Julia Edmonds, corporate business development director
B&I – Alan Fordred, general manager, Lexington Catering
Education – Michelle Perry, catering manager, Taylor Shaw
People Development – Wendy Elliott, learning & development manager 

The CSR award is testament to how Elior is encompassing social, economic, environmental and sustainability factors across all its business and ensuring that its initiatives are backed by measurable data and results.
 
The Lifetime Achievement Award was awarded to Julia Edmonds, previously sales and marketing director and then managing director of Lexington and recently appointed as corporate business development director for Elior.
 
Alan Fordred and Michelle Perry were recognised for their contributions to the B&I and education sectors respectively. As general manager at Schroders, Alan has overseen the move to new premises and was pivotal in the re-development of its catering proposition. During the pandemic Alan was on site every day and introduced innovative and successful initiatives to support employees at work and home, boost hospitality sales and drive CSR activity.
 
Michelle Perry, catering manager at Wren Academy Trust in Finchley, has been instrumental in providing nutritious meals to 1,400 children for many years. During lockdown, she and one other member of her team continued to operate a service to support 50 children of key workers and provided food for NHS workers and the Police Force. She is a key part of the Academy’s team who listens to the children, parents and staff to ensure that they are receiving an excellent service.
 
Wendy Elliott was recognised for the impressive progress she has made in developing a perfect team. Wendy created a new learning and development strategy and a range of initiatives including a coaching and mentoring programme for senior managers, and the launch of the learning experience platform, Thrive@elior  which have helped to create an engaged and supported workforce. 
 
Catherine Roe, CEO of Elior, said:

“This is an outstanding achievement to have won five awards in recognition of the achievements of Elior and specific colleagues across so many fields. It highlights the positive impact made by some exceptional colleagues as well as our commitment to CSR.  I was especially delighted that Julia Edmonds was awarded the Lifetime Achievement Award – a well-deserved accolade for her commitment and contribution to the industry over the last 30 years.
 
“People development and CSR are critical aspects of how we do business and we strive to excel in these areas. Congratulations to all our winners who are making such a difference where they operate.”

Compass shines with Be A Star #

Compass Group UK & Ireland has launched its new look Be A Star recognition programme, to celebrate the incredible hard work and outstanding achievements of its people across the UK and Ireland.
 
Be A Star asks teams to nominate colleagues across three categories, who have gone above and beyond in: Helping Colleagues, Delighting Customers and Supporting Communities. These people work across Compass sectors including healthcare, education and sports and leisure, representing frontline heroes in roles such as cleaners and retail workers, to chefs and support teams.
 
80 deserving winners have now been celebrated at events in Twickenham Stadium, London; Aviva Stadium, Dublin; and Aston Villa, West Midlands. Winners were acknowledged for acts such as volunteering with charities, including a chef that gives up spare time to cook for the homeless; those going the extra mile to support others on a personal level; and people demonstrating commitment to sustainability, who improve practices within their site. One employee was even acknowledged for the truly remarkable act of saving someone’s life by pulling them out of a reservoir and administering CPR.
 
The programme runs every quarter and each person is presented with a certificate, Be A Star pin and £/€250, as well as a day off with their nominator to enjoy a celebratory regional “lunch is on us” with other deserving colleagues at one of Compass’ stand out venues. Each winner will then be put forward for the end of year overall ‘Legend’ title, who will take home a massive £10,000 or if in Ireland €10,000.
 
Donna Catley, Chief People Officer, Compass Group UK & Ireland, commented: “Our people are our greatest asset and we have thousands of individuals who are making a difference to the lives of those around them every single day. It’s so important that we celebrate these successes and stories, to demonstrate the important role each and every person in our organisation has, but also the exceptional talent and efforts of our people. I’d like to say thank you to all our people, but a huge well done to our Be A Star quarter one winners.”
 
Amanda Thompson from Compass’ Instore sector won a Be A Star Community Award. Her nominator Nick Hughes said: “Amanda dedicates her spare time to working as a volunteer to help the homeless in Manchester. During lockdown, Amanda and outreach group ‘Two Brews’ took to the streets daily to ensure the homeless were fed, clothed and kept warm at night. She has also taken part in numerous charity events and in March 2020 raised over £6,000.” 
 
For all the winners and more detail on Be A Star visit - https://www.compass-group.co.uk/be-a-star
 
Compass’ Be A Star programme was paused during the Covid pandemic, with ‘Lockdown Legends’ and ‘Healthcare Heroes’ awards taking its place – to specifically acknowledge Covid related achievements. Be A Star relaunched late last year, with a simplified process making it easier to nominate and creating waves of recognition all year round. The first round of Be A Star saw over 1,000 nominations.  

SEE HOW YOU CAN ‘IGNITE YOUR BUSINESS’… #

‘Ignite your Business’ is a book that draws off three decades of business experience gained by Bidfood’s highly respected CEO, Andrew Selley.  

Andrew has turned unprofitable businesses into profitable ones and doubled the profits of established businesses.  He remains a celebrated voice within the hospitality sector, featured recently on BBC’s flagship Panorama and a familiar face on national news in his past role as Chair of the FWD as he tackled, (and gave collective voice), to the many issues facing the wholesale and foodservices sectors today.

With more than three decades of business experience, and with a passion to help leaders of other businesses exceed their goals, Andrew has looked to share his secrets to success, and give fascinating insight and advice as to how to lead your business to greatness.

‘Ignite Your Business’ is published by Terra Nova Business Services and copies are available to buy through Amazon, or on Kindle:

IGNITE Your Business: Secrets From a 10-Figure CEO: How Leaders of Underperforming Businesses can Explode Their Profits eBook : Selley, Andrew: Amazon.co.uk: Books
www.igniteyourbusiness.biz

Andrew says:

“The book is for everyone in business, whether a CEO, a junior manager or a project team leader and whether you have a thousand staff, or three staff, it’s still relevant and it’s the book I would have wanted to read when I was setting out in the business world.

“Not only does it feature good aspects of business, but it also features mistakes and learnings that came from those mistakes, which has been critical to onward success.

“In today’s environment, more than ever, leaders are looking for that extra edge - that one per cent all-round difference that will separate them from the competition.  To ignite that spark is incredibly exciting”.

Sir Ian Cheshire, Chairman of Barclays who reviewed ‘Ignite Your Business’ says:

“Ignite Your Business’ is all about delivering unbelievable change into a business, a project or a team.  Andrew has used his extensive experience to write that rare thing – a practical business book!  The clarity he offers is matched by a vivid storytelling approach to ensure the reader can then apply the insight for real.    My advice - read, learn, and act!”

Not only has Sir Ian given the book five-star rating, but positive reviews include Sir Clive Woodward, and Craig Ballantyne. 

Visitor registration now open for Casual Dining, Commercial Kitchen & lunch! #

Industry supershow returns to ExCeL in September.

Casual Dining – the definitive trade event for the restaurant, pub and bar sector; Commercial Kitchen – the essential event for executive chefs and leading decision makers from all types of professional kitchens, and lunch! – the definitive event for the café, coffee shop & food-to-go sector has announced that registration is now open for the 2022 editions, which return to ExCeL London on 14-15 September.

The three major trade shows co-located for the first-time last September in a triumphant return to face-to-face events.  Successful in their own right, visitors and exhibitors reported that having the trade shows co-located “made sense” – and so event organisers, Diversified Communications, are urging buyers, retailers, wholesalers, chefs, and foodservice professionals to register for their 2022 trade ticket.

Chris Brazier, Group Event Director for the shows commented "We're delighted to open free visitor registration for what is looking like our best shows yet. We've seen record stand bookings, which is a great sign for the industry. Innovation is well and truly back on the menu with so many suppliers launching new products for the thousands of decision makers from multi-site and independent operators that attend. We're also excited to announce our unmissable free seminar programme in the coming months. A huge thanks to the exhibitors and supporters and to all the trade visitors that can register free from today. We look forward to seeing you at your industry shows on 14 & 15 September at ExCeL London."

Casual Dining, Commercial Kitchen and lunch! have garnered a loyal following over the years from big names in the business, including senior professionals from Caffè Nero, Center Parcs, Compass Group, Co-op, Crussh, Dishoom, Five Guys, Greggs, Greene King, Oakman Group, Fuller's, Burger King, Heathrow Airport, Hilton Group, Honest Burgers, KFC, Las Iguanas & Turtle Bay Restaurants, Legoland, Costa, Starbucks, Loungers, Leon, Merlin Entertainments, New World Trading Company, Nando’s, NHS, PizzaExpress, Pret A Manger, The Restaurant Group, Sainsburys, Tesco, Waitrose, and many more. 

The sister shows will showcase the very best innovation from across their relevant sectors, thousands of brands, as well as provide unrivalled networking, and a world-class seminar programme full of expert advice on how to increase business, look after staff, discover trends and be more sustainable and profitable.  

Last year's impressive speaker line up included Roger Whiteside (CEO of Greggs), Neil Lake (MD of Costa), Alasdair Murdoch (CEO of Burger King), Hannah McKay (Head of Food & Beverage at Caffé Nero), Atul Kochhar (Chef Patron, Atul Kochhar Restaurants), Laura Harper Hinton (co- founder, Caravan),Kate Nicholls (Chief Executive, UKHospitality), Susan Chappell (Divisional Director, Mitchells & Butlers), Sat Bains (Chef Patron, Restaurant Sat Bains with Rooms), Cyrus Todiwala OBE DL (Chef Patron, Café Spice Namasté and Mr Todiwala's Kitchen), Jon Knight (Managing Director, Leisure & Concessions of The Restaurant Group), Marta Pogroszewska (MD, GAIL’s Bakery), Mark Selby (Co-Founder and CEO of Wahaca), and many more. 

 “I’ve been blown away by the diversity of suppliers here and the quality of what they are doing. If you are looking for certain suppliers that are doing something really niche, I guarantee that they’re going to be at lunch!,” says Alasdair Murdoch, CEO of Burger King.  

“Attending Commercial Kitchen is extremely important to discover industry innovations. It ensures my kitchen is more sustainable and helps me improve the way I run my kitchen,” says Cyrus Todiwala Obe Dl, Chef Patron at Café Spice Namasté. 

“It was great to be back at Casual Dining this year – of all the trade shows that our sector runs, Casual Dining is the one that as a buyer you just can’t afford to miss out on,” says Andy Towle, Senior Procurement Manager at Pizza Hut Restaurants.
 

Registration is now open
 

Casual Dining, Commercial Kitchen and lunch! will all return to ExCeL London on 14-15 September 2022.  Your ticket will allow free access to all three events. To register for a free trade ticket, please visit https://eventdata.uk/Visitor/FoodPortfolioShows2022.aspx?TrackingCode=VFP1. 

To keep up with show updates, please visit www.casualdiningshow.co.uk, www.lunchshow.co.uk, www.commercialkitchenshow.co.uk. 

Hospitality Action’s Back in Business Tour #

Trade charity Hospitality Action is calling all cyclists, joggers, runners and walkers regardless of age or ability to collectively cycle, jog, run or walk 50,000 miles to help get the world turning again. Their annual virtual fundraising challenge will take place for ten days between June 10th – 20th and will virtually visit some of the best places to eat, drink, and sleep on the planet.
 
The Back in Business Tour will build on the success of Hospitality Action’s first two virtual fundraising events, 2020’s ‘20,000 Mile Hospitality challenge’ and last summer’s ‘30,000 Miles to Hell and Back’ which raised a combined £250,000.
 
Sponsored by Caterer.com, CH&Co, Ignite and supported by Champagne Taittinger the Back in Business tour will see participants virtually raise a glass of champagne in Reims, devour a juicy Argentinian steak in Buenos Aries, down Singapore Slings at Raffles, and sip on refreshing mint tea at La Mamounia in Marrakech. All the while raising money for hospitality people on the brink of despair.
 
Mark Lewis, Chief Executive, Hospitality Action said: “It’s time to hit the road to recovery, celebrate the joy hospitality brings to our lives, and show the world there’s no holding a good sector back. By entering a team to our Back in Business Tour not only will you boost team morale and employee wellbeing you’ll also increase staff engagement and commitment. Signing up to the Back in Business tour couldn’t be easier, employees can simply turn on their Strava before a busy lunch service to clock up their miles and compete with team mates to see who has walked the most.”
 
Event sponsor Kathy Dyball, Brand Director, Caterer.com said: “The past two years have been incredibly tough for so many hospitality people and we at Caterer.com are there every step of the way to support them. We are excited to sponsor and take part in the #BackinBusiness tour, get active and raise funds to boost the crucial work HA do in supporting those in the sector who are in need. Their work is more essential than ever.”
 
As an incentive for taking part each participant who raises over £200 in sponsorship will automatically be entered into a Prize Draw to win one of 15 bottles of Taittinger Brut Réserve. In addition, a bottle of Taittinger Brut Réserve will be provided to the first 15 participants to raise over £400. The top fundraiser will receive an exclusive Taittinger Prize Hamper, worth £1,350.
 
The challenge will start early on Friday 10th June at the virtual starting point of Hospitality Action’s London office. Participants have until 2pm on Monday 20th June to return to the Hospitality Action headquarters finish line having clocked up over 50,000 miles between them. The funds raised will help all those people whose lives have gone backwards during the pandemic.   
 
Participants are also encouraged to post snaps of their route and their endeavours to share across social media tagging friends using #BackinBusiness and @hospaction.
 
By logging your exercise, donating to Hospitality Action and cajoling others to sponsor you and join in, you’ll help make a fundamental difference to hospitality people across the UK. If you can help get the world turning again and join Hospitality Action’s Back in Business Tour sign up here: https://bit.ly/3uw983L
 

Finalists Revealed for Toque d'Or® 2022 Competition #

Nestlé Professional is delighted to announce this year’s Toque d'Or Competition finalists.

38 competitors took part in the National Heats stage of the competition putting into practice everything they had learned so far on balanced diets. This has now been narrowed down to just 9 finalists.

6 Back of House and 3 Front of House competitors will be heading into the Grand Finals which will take place during the last week of April.  The 9 finalists are:

Back of House Apprentices:
James Shuttleworth  - The Tower Hotel
Connor Anderson - The White Hart         
Matthew Mansell - Sheffield college       
 
Back of House Students:
Samantha Watkins - Loughborough College
Krisztina Nagy - City of Glasgow College               
Michael Doogan - Edinburgh College      
 
Front of House Students:
Antony Avellan - The City of Liverpool College   
Tara Humphrey - City of Glasgow College            
Joshua McCafferty - Hugh Baird College
 
The Grand Finals week includes exciting challenges and opportunities around the Sustainable Futures theme allowing competitors to develop a variety of skills as well as being put through their paces. 
 
Katya Simmons, managing director of Nestlé Professional UK&I, says: “We were delighted this year to have a live Heat stage of the competition and again the standard was incredible.  The talent the competitors displayed was overwhelming and everyone who has taken part should be very proud. They are all a credit to the hospitality industry.
“Good luck to our nine finalists, they are all in for a very exciting Final’s week.”

The Grand Finals will take place from 25th-29th April, with the winners announced during the Awards lunch on Friday 29th July. The competition will be judged by MasterChef: The Professionals, The Festive Knockout winner Louisa Ellis, educator and well-respected sommelier and wine expert, Raul Diaz, as well as guest judges who are yet to be announced.

This year winners will be taken to attend the Worldchefs Congress & Expo 2022 in Abu Dhabi as well as a gastronomic weekend in Dubai.  The Savoy Education Trust will also be providing £1,000 for each of the colleges taking part in the Grand Finals and £2,500 for the winning colleges to be used to purchase equipment from Russums.

Springboard invites you to join us for an exquisite evening out at Royal Windsor Racecourse on Monday 9th May. #

We have the use of Riverbank Marquee, a well-placed, exclusive and beautiful area with its own bar and private sun terrace, overlooks the parade ring.
 
Close to viewing areas of the racecourse and with convenient betting facilities and flat screen TVs, you can enjoy luxurious and comfortable surroundings without missing out on any of the main event!

Your hospitality ticket also includes a delicious three-course meal and complementary parking
 
Prices are £150 (+VAT) per person or book for a group of 10 at £1,350 (+VAT)

The evening at the races is perfect for rewarding your team or delighting your clients: https://springboard.uk.net/events/royal-windsor-racecourse-2022/
 
Have a great evening out whilst supporting Springboard to futureproof the talent pipeline for hospitality!

More than £100k raised at the Springboard Awards for Excellence as Champions of the UK’s Hospitality Industry crowned #

More than £100,000 was raised at the Springboard Awards for Excellence 2022, in partnership with Smart Group, this week as the hospitality charity crowned its hospitality heroes of the past 12 months.

The awards ceremony highlighted the great lengths our hospitality businesses have been to in order to attract talent and look after, develop and retain their workforce, through being innovative, inclusive and collaborative.

The evening was a spectacular event with the backdrop of stunning city views from the 4th and 5th floors of The Science Museum in the exclusive ‘Illuminate’ venue.

Julia Sibley, chief executive of the Savoy Educational Trust, collected the Chris Beaumont Outstanding Contribution award, while Mitchells & Butlers and Bartlett Mitchell each picked up two awards and Rare Restaurants, Luxury Family Hotels and Sodexo were also among the winners.

Hosted by TV Presenter and Paralympian champion Ade Adepitan, who shared a personal and evocative story with the room, giving appreciation of charities like Springboard, who support those in a disadvantaged position to reach their potential. The great and the good of the hospitality industry dug deep to raise more than 100k for the charity across donations, sponsorship and ticket sales.

Springboard CEO, Chris Gamm, kicked off the ceremony by commending those nominated and shortlisted for doing an outstanding job, championing the industry and aligning with Springboard’s mission to futureproof the talent pipeline for hospitality.

The awards fell on the same week that Springboard hit the milestone of supporting 5,000 young, unemployed people into work as part of its ‘Springboard to 2022’ initiative. Chris also gave a mention to Springboard FutureChef’s recent winner, Phoebe Lawson, who took the crown at the national final last month.

The full list of the Springboard Awards for Excellence winners:

Ambassador of the Year, sponsored by BaxterStorey - Catrina Pengelley, Mandarin Oriental Hotel Group

Best Kickstart Employer, sponsored by Harri - Sodexo

Best Apprenticeship Strategy, sponsored by Hit Training – Mitchells & Butlers

Best Education and Industry Partnership Award, sponsored by Sodexo – The Grand, Brighton

Disability Confident Award – Hotel Brooklyn

Career Development Initiative, sponsored by Diageo – Philema Hospitality Management

Best Employer, sponsored by American Express – Luxury Family Hotels

Best Practice Environmental, Social and Governance (ESG) Integration – Rare Restaurants

Best Recruitment Initiative, sponsored by Handpicked Hotels – Mitchells & Butlers

Diversity, Equality and Inclusion Award, sponsored by CH&Co – Bartlett Mitchell

Best Talent Onboarding, sponsored by Mapal – Royal Lancaster London
Employee Health and Wellbeing Award, sponsored by Pladis – Bartlett Mitchell

Business Innovation – Balmer Lawn Hotel

Community Engagement Award – Sea Containers, London

Fiona Colley Trainee of the Year Award – Kevin McGowan

Chris Beaumont Outstanding Contribution Award, sponsored by Bidfood – Julia Sibley, Savoy Educational Trust