Members’ News

September 2022

Food Waste - Improving Sustainability in the Supply Chain #

Efficiency is key to reducing waste in supply chains. According to IGD, 4.2m tonnes of food is wasted across the supply chain, with a further 1.5m tonnes wasted in manufacturing. Not only is food waste impacting the environment by producing 8% of global greenhouse emissions, but 16% of adults across the UK are experiencing food insecurity.

According to a study by Sodexo, pressure on supply chains has led to food buyers reporting a 60% increase in food waste over the last six months post-pandemic, which could affect the food industry’s ability to meet the UN’s Sustainable Development Goal to reduce food waste by 50% by 2030.

Due to consumer demand for more sustainable products and practices, to ensure long-term success, food and beverage businesses must increase transparency. This will help guide businesses to more effective decision-making and help make production processes more viable for the long term.

Contributors to food waste in supply chain journey include:

The packaging of food products can affect the shelf life of goods, especially easily perishable foods such as berries. In many cases, packaging can hugely increase shelf life, reducing food waste. For example, selling grapes in trays or bags can reduce in-store waste by 20%, and vacuum-packed meat can reduce spoilage.
It is important to use recyclable packaging where possible, so you’re not fixing one issue by creating another.

The temperature of goods during transit and in storage is a major consideration with regards to food safety and wastage. Different products need to be stored at their optimum temperatures for transport to reduce spoilage. The position of goods when packed for transit can also negatively impact the quality of food items.

Making smart distribution decisions can reduce waste and increase revenue. Understanding supply and demand can reduce food waste; for example, more turkeys are bought at Christmas, and certain fruits during the summer months, so there is likely to be more wastage if this isn't taken into consideration. Sending products with a shorter shelf life to higher turnover outlets can also help to reduce food waste.

Shelf life
Considering lead times and shelf life can reduce the impact of food waste. Implementing a ‘made to order’ system on fresh items, improving logistics, and considering a frozen supply chain on certain goods, are all ways to extend the shelf life of products.

What your business can do to reduce food waste:

Create a Food Waste Recycling Program to help your company reduce discarded food. Compost can also be sent home with employees or sold to nearby farms which helps reduce waste and increases revenue.

Donate excess food to local shelters and food banks which will contribute to your corporate social responsibility (CSR).

Store food wisely, safely, and at optimum temperatures.Produce according to demand; stock control is key to ensure you’re not over-ordering. If the demand isn’t there, this can lead to wastage and profit loss.

At e-f group, we ensure full transparency in our supply chain and aim to reduce food miles with our large national network of suppliers, by matching clients up with suppliers as local as possible to their location. This ensures less wastage as produce is supplied locally at peak freshness, with less steps along the supply chain journey for potential issues to occur. 

To find out more about our purchasing system and how partnering with us can save your business time and money, contact our Sales Director Steve Walker: / 07837212719.
For more industry news and system updates, sign up to our newsletter here.

Sodexo Live! and Raymond Blanc welcome first recruits to apprentice academy #

Six new apprentices, aged 16 to 18, have been appointed and undergone their induction to a new apprentice academy, following news of its launch by Sodexo Live! and Michelin-starred chef Raymond Blanc OBE in February 2022. 

The Sodexo Live! academy with Raymond Blanc was set up with the aim of discovering, fostering, and launching the next generation of chefs from the greater London area into rewarding careers in the kitchen. 

To support the recruitment process, a welcome day was held in July, at which the apprentices and their parents met executive chefs and mentors from Sodexo Live! The event was hosted at Bateaux London, the company's river cruise dining experience. Here, they discussed their favourite foods, their reasons and drivers for wanting to become chefs, and their future goals. 

The successful six apprentices then attended an induction day at the St Luke's Community Centre, South Islington in September. During the day they spent time with Sodexo Live! executive chefs Emeline Gibert and Alessandro Soro, and their chef training team from hospitality training and apprenticeships provider, HIT Training. The team and apprentices made chicken gyros for lunch, and at the end of the day, the apprentices were excited to receive their Sodexo Live! chef jackets. The apprentices are: 

Isaac Brown, aged 18
George Hill, aged 17
Lucy Gilbert, aged 16
TJ Moore, aged 16
Miracle Umunna, aged16
Dreaquann Hall, aged 16 

The academy was resourced in multiple ways. Three apprentices were hired after a successful taster day with HIT Training and Sodexo Live! in central London. Two were hired following impressive interviews after learning about the positions from relatives and recruiters. The last was hired following a successful work experience stint at a Sodexo Live! venue. 

Ben Dutson, food innovation director, Sodexo Live! said:  "The Sodexo Live! Academy is a great reminder of what it's like to enter this amazing industry at the start of your career and think how unattainable things like fine dining and cooking for tens of thousands of people, including senior royals, at iconic events like Royal Ascot seem in those early days. 

“We want to spread the word about the fantastic experiences and opportunities available at Sodexo Live!, and we're hoping that this course will inspire the apprentices to pursue rewarding careers in the kitchen.” 

The Sodexo Live! Academy with Raymond Blanc is a structured culinary programme that will give the six apprentices the chance to achieve either a Commis Chef Level 2 or Level 3 Chef de Partie qualification. 

The Academy will provide the apprentices with the opportunity to take part in major events, such as the RHS Chelsea Flower Show and Royal Ascot, as well as join the rotation around four Sodexo Live! London venues including the Royal Academy of Arts, the Wallace Collection, RAF Museum at Hendon, and Bateaux London.  

The programme also involves a two-month stagiaire placement at Raymond Blanc’s acclaimed hotel and restaurant in Oxfordshire, Le Manoir aux Quat'Saisons, a Belmond Hotel. This stint will enable the apprentices the opportunity to develop their skills in fine dining. 

Throughout the stagiaire placement, the apprentices will stay close to Le Manoir aux Quat'Saisons. They will have access to a mentor on-site and the assistance of the Sodexo early careers team for additional support throughout. 

Upon completion of the Academy, apprentices will be eligible for permanent culinary roles within Sodexo Live! 

Clare Johnson, early careers lead, Sodexo UK and Ireland, said: "It makes me incredibly proud to see the impact this course has already made on the apprentices. I've been on this journey with them from the beginning, from the day they received their GCSEs to the day of their induction, and I can't believe how much they’ve already accomplished. I'm excited to see what they achieve over the coming year and beyond.” 

Rebecca Kane Burton, CEO Sodexo Live!, UK and Ireland added: "Sodexo is passionate about developing people through apprenticeships, and we are delighted to welcome these six apprentices. What a phenomenal opportunity – thanks to Raymond’s incredible support – the apprentices will get a unique chance to work alongside a highly respected chef. They’ll also see first-hand the amazing career opportunities we can offer them in Sodexo Live! within an array of hospitality services including sport, events and cultural venues.  

“Globally Sodexo Live! has around 250 people training within our teams, and every year Ecole Lenotre in Paris welcomes some 1,000 students from all over the world.  Engaging and developing new talent is something Sodexo Live! is committed to because it is all about building the future of our industry.”

Premier Foods joins forces with Love British Food #

One of the UK’s largest food manufacturers, Premier Foods Foodservice is partnering with Love British Food to celebrate the nation’s best loved brands as part of British Food Fortnight, which takes place next month.
Now in its 21st year, the event will run from 17th September – 2nd October 2022 and involve hundreds of businesses, organisations, and communities. It is a national celebration with the primary objective of encouraging consumers to purchase British products all year long when they shop and/or eat out.
As part of its involvement and marking its strong positioning in the education and healthcare sectors, Premier Foods will be championing all its foodservice product ranges including Birds, Homepride, OXO and Sharwood’s.
Commenting on the collaboration, Sarah Robb, Foodservice Marketing Manager said: “Premier Foods is committed to delivering the taste that people love, with food that's made in Britain by people who understand its consumers. We’re excited to be supporting another organisation with similar values and look forward to working with them to make British Food Fortnight another great success this year.”

“I’m so delighted that Premier Foods is supporting this year’s British Food Fortnight. An organisation home to some to some of the nation’s best loved brands with a track record of producing innovative product ranges that delight consumers, they will add a new energy to this campaign” commented, Alexia Robinson, Founder, Love British

FEA Conference 2022: finding the way forward #

FEA's flagship event Wednesday 9th and Thursday 10th November, 2022 at Chesford Grange Hotel, Kenilworth.

This year's FEA Industry Conference is taking place on Wednesday 9th and Thursday 10th November at Chesford Grange Hotel, Kenilworth. It promises to be a lively session given the current crises facing the foodservice industry. Spiralling costs, supply chain problems, staff shortages, sustainability and the ever-looming impact of climate change are all pressing issues that need to be faced.

The FEA AGM will take place on the afternoon of 9th November followed by the Informal Dinner in the evening. The Informal Dinner provides unrivalled networking opportunities before the main events of the next day and attendees will also see the exciting unveiling of this year's FEA Top 100 Industry Influencers, now in its second year.

At the AGM Steve Hobbs hands over the two-year chairmanship to Paul Anderson, who will welcome delegates on Thursday morning before introducing Nina Warhurst, BBC Breakfast Show business and consumer presenter who will start the proceedings with an insight into the current state of business in general.

Seamus Nevin, Chief Economist at Make UK the representative voice of over 20,000 UK manufacturing companies spanning engineering, manufacturing, technology and the wider industrial sector is perfectly placed to update conference goers on the current economic picture and offer predictions on where the foodservice equipment sector is heading.

A State of the Industry Update will feature three speakers from key industry sectors who will offer the latest news from their areas of expertise before inviting questions from delegates. This is a chance to get to the nitty gritty. How will the key Government aims of sustainability, waste reduction and net zero be affected by rising costs? What are the predictions across the sectors and how will spend be affected? The speakers will include Matt White, PSC100 Group covering how the public sector is coping with the current economic pressures and Charles Wood, Deputy Director, Energy UK looking at the state and future of the energy market and the impact on the foodservice industry.

Connectivity is featuring large in current and future kitchens and is likely to become more prevalent as businesses tackle staff shortages and embrace technological advances. Ian Machan from Aston Business School will give his take on how this fits into foodservice and how lessons already learnt in other industries can benefit foodservice. A panel discussion afterwards aimed at keeping delates ahead of the curve will include Phil Shelley, Project Lead of the Hospital Review Group and Richard Fordham from KiTech Solutions.

That's just the morning. In the afternoon the focus will be on improving diversity and inclusivity and looking at ways of bridging the staffing gap. How FEA can change traditional attitudes on recruitment and support women in the rapidly evolving workplace.

At the dinner the FEA Apprentice of the year Award and the Associations' Outstanding Service to the Catering Equipment Industry Award will be presented; as well as a number of special Chairman's awards to individuals whose work and commitment underpins the professionalism of the industry.

"This is just a taste of what delegates can expect," says current chair Steve Hobbs, "We hope this whets the appetite of everyone attending and those who are thinking about attending."

For the latest information on the Industry Conference 2022, visit

The UK Pub & Bar market is set to value £22.5 billion in 2022, 98% of its 2019 value #

According to the new Lumina Intelligence UK Pub & Bar Market Report 2022, the UK pub and bar market is set to value £22.5 billion in 2022, 98% of its 2019 value with restriction s and further virus mutations hampering market recovery in 2021. A full year of unrestricted trading is expected to fuel growth of +£8 billion in 2022, though further growth prospects have been thwarted by the immediate challenges around consumer behaviour amid the cost of living crisis, surging inflation and energy costs.

Outlet prospects are weaker in 2022 than previous forecasts, though 2024 is expected to mark the end of net closures

It is expected that six net sites will close every week in 2022, with the independent segment of the market is expected to see outlet decline of -1.5% – with less support for these operators leading to unviable sites.  Lumina Intelligence forecasts decades of pub closures to net out in 2024, before positive growth in 2025 sees the market boast 42,729 sites. Investment in estates, digital services and technology will be key growth drivers.

Sustainability, innovation, training and digitalisation are being prioritised by hospitality business over the next 12 months.  Each of these investment areas will aid operators to drive spend per head whilst creating more efficient operations in the front and back of house, contributing to cost management

Value will be a key focus for pub operators and consumers across the next 18 months

There has been a +5ppt increase in consumers being value-led, with value for money also increasing as a top consumer need.  Good value equates to more than low prices and operators are targeting expansion on more premium pub concepts and to deliver value through good quality products and services. 

Pub & bar restaurant operator drink price inflation is outpacing food inflation
Drink prices on menus have increased +8% from April to July 2022, mostly driven by increases in alcoholic beverages including la ger and cider.

Operators have been able to cushion food increases through menu management including removing more costly items.

Pub & bar restaurant menu sizes recover to pre-pandemic levels
Pub & bar restaurant menu sizes have grown +32% year-on-year, to an average dish count of 86 items, just -2% smaller than in Summer 2019.  Operators are mitigating challenges through careful menu management including utilising customisable options and premiumisation.

Recovery in the economy and consumer confidence will foster pub market growth to total £23.9bn in 2025F

Food-led pubs will tap into non-traditional day-parts, kitchen gardens and more aspirational cuisines to increase sustainability credentials and drive volumes and spend from consumers. There is a crucial need for wet-led pubs to create a point of differentiation to at-home consumption as consumers reduce drink-only occasions and the number of drinks per occasion.
Commenting on the results, Senior Insight Manager at Lumina Intelligence, Katherine Prowse, said: “Despite a tough few years, a year of unrestricted trading is expected to see the market gain back £8 billion of lost value from the pandemic.”

“The market is facing a new challenge around the cost of living crisis, surging inflation and energy costs. However strong pub operators are expected to continue investing in estates to drive spend per head with the FIFA World Cup offering opportunity to capitalise on an extended festive season”

Find out more about Lumina Intelligence’s Pubs and Bars report here

Sodexo supports Marine Conservation Society through volunteering and £17k donation #

Sodexo has partnered with the Marine Conservation Society (MCS) by donating £17k and providing volunteering initiatives to combat climate change and preserve British beaches.  

In 2022, almost 70 Sodexo colleagues volunteered, delivering over 250 hours to help the MCS’s Beach Clean initiative. This utilised the organisation’s employee volunteering policy, which gives each contracted Sodexo employee three days per year to get out and volunteer their time to activities that have a significant positive social impact on the local communities Sodexo operate in.  

The volunteer’s efforts resulted in over 48kg of waste removed from West Kirby, Edinburgh, and Brighton beaches during the cleans. This included 3,061 individual litter items, being picked up and recorded.  

To support the initiative further, Sodexo has donated £17k to the charity, with the funds being generated by the bag levy from the two previous financial years. As of 21 May 2021, Sodexo has charged a minimum of 10p for single-use paper bags or bags for life to encourage people to reuse bags and drive behaviour change.    

The donations from the levy will be used to support the Marine Conservation Society’s seagrass and wider ocean restoration protection work and fund Sodexo volunteering spaces at beach cleans.  

The charity’s seagrass work, which includes supporting the largest seagrass recovery effort in England to protect vital seabed habitats along British coasts, received a donation of over £7k.   

Seagrass is an extraordinary tool in the fight against climate change, but its disappearing from UK shores. During the past century up to 92% of the seagrass in the UK has disappeared.  

The funds from Sodexo will go towards MCS’ work on the LIFE Recreation ReMEDIES project, which aims to restore and protect up to 80,000 square metres of seagrass across the south of England. MCS supports key on the project such as community engagement and education on the advantages of effective protection for biodiversity and the environment.  

Sodexo is committed to achieving net zero in its UK and Ireland operations by 2045. To achieve this, Sodexo will decarbonise the business by 90%, across all three carbon scopes (its direct and indirect emissions).   

Plastic is one of the most persistent pollutants on earth and at every step in its lifecycle, even long after it has been discarded, plastic creates greenhouse gas emissions that are contributing significantly to climate change. Alarmingly, at least 8 million tonnes of discarded plastic enter oceans each year, and plastic pollution at sea is on course to double by 2030.  

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

“As a business, we’re committed to achieving net zero by 2045, and plastic reduction is a major part of that plan. Since 2017, we’ve reduced over 190 million pieces of plastic from our own operations, but much work still needs to be done. That’s why we are delighted to continue working with the Marine Conservation Society, as we always look for new ways to protect the environment. We see seagrass as a fantastic alternative to planting trees for carbon offsets, and we welcome further research and funding for this vital cause.    

 “We also want to thank Sodexo colleagues who volunteered their time to keep British beaches clean and clear waste items that could have harmed marine life.”  

Anne Weinhold, Corporate Partnerships Team Lead at the Marine Conservation Society said: 

“It’s fantastic to have the support of Sodexo. We’re incredibly grateful for the hours the Sodexo team volunteered, and this donation will help support our work.  

“Seagrass has a vital role to play in combatting the climate crisis by locking up huge amounts of carbon, while stabilising the seabed and helping to protect coastlines from erosion. Our ocean recovery projects support the health of our blue planet through protecting and recovering underwater habitats.” 

Creed unveils its Christmas Range with all the trimmings #

Christmas is a time for decadence, a time to enjoy merriment with friends and family, but with belts being squeezed that little bit tighter this year, the festive season for many will be about balancing indulgence with convenience and cost saving.

Creed Foodservice has carefully curated this year’s Christmas range to ensure festive food favourites, together with all the trimmings, deliver the WOW factor for consumers looking to treat themselves, whilst keeping price in mind.

Lots of Christmas classics are set to appear on menus as diners look to traditional dishes that are comforting and familiar, whilst global influences will play their part too – with flavours from afar finding their way to the festive table.

Starters that dazzle
The first course is arguably the most important – it sets the tone for the meal, and is a chance to really get the festivities going. Small plates are a great way to encourage diners to enjoy a range of flavours that can be mixed and matched from a wider menu. Offering three small/micro plates for a set price encourages diners to go that little bit further with their budgets when sharing with others – giving a sense of added value.

For the traditionalists, dishes such as prawn cocktail, pan-fried scallops and baked camembert look set to grace the table once again. Whilst for those looking for something a little different, Lemon & Chilli Prawns make for a fresh and satisfying first bite, Mozzarella Pockets give a sense of pure indulgence and Salt and Pepper Squid delivers on the texture front!

Mains that WOW
Whilst generally consumers are becoming increasingly adventurous, the turmoil that has ensued over the last few years in the dining out space – caused by COVID – has meant many are looking to nostalgic classics to get their kicks.

Traditional roast dinners with all the trimmings certainly aren’t going anywhere anytime soon, and Creed Family Butchers have pulled out all the stops to bring the very best selection of cuts to the table. A favourite being a boneless Butterfly Turkey Lobe – tied up and ready for roasting and easy carving, which keeps things simple in the kitchen when time isn’t on your side.

For those looking for something less traditional, decadent Christmas Burgers with indulgent optional toppings like Melted Brie, Pigs in Blankets and Cranberry Sauce, offer the chance for incremental sales. Create a base burger dish for a standardised price, but offer mouth-watering ‘add-ons’ to drive spend.

Desserts to die for
Finish on a high note and end the festive meal with an array of decadent desserts, to ensure diners that are seeking an indulgent finale walk away truly contented.
Classics this year will include vamped-up Trifles which can be made all-the-more special by adding extra decoration such as curls of tempered chocolate and fresh fruit, and Crème Brûlée – with that iconic crunchy top. For those looking for added pudding pizzazz, Asian-inspired Miso Caramel Profiteroles are bound to hit the spot, with that delightful combination of savoury and sweet.
For cost-conscious consumers, who are looking to satisfy their sweet tooth with a mini-treat, hand-finished donuts provide an opportunity to make the most of a low-cost base item turned into something really special with the loaded fillings and toppings, such as festive spiced custards and conserves, and colourful Christmas themed icing, edible glitter and pre-made decorations.
Afters and Extras 
If there’s room, cheese is always a good idea and offers an alternative for diners who prefer savoury over sweet. Instead of stocking up on lots of varieties, choose three cheeses that are going to prove popular with punters and stick to these to avoid unnecessary waste. Creed favourites include a Cheddar and Port Wheel and a Dairy and Blue Cheshire both from Carron Lodge. Adding a novelty cheese to menus may encourage impulse purchases, and what better than a Chocolate Orange Cheese to add interest and excitement.
Festive drinks are great for delivering high margins, which is why Creed have created a selection of easy-to-make recipes to help operators add some festive magic to their menus this year. From Black Forest Hot Chocolate with cherry syrup and whipped cream, right through to a Christmas Pudding Latte and Butterscotch Steamers, which feature flavours of caramel and cinnamon.
Creed’s Executive Development Chef, Rob Owen, comments:
“We’re acutely aware of the challenges many of our customers are facing when it comes to prices going up across the board and struggles with staffing, which is why we’re working harder than ever to provide solutions that deliver on experience, cost and convenience too.
“We’ve got an incredible range of festive products this year, that we really believe give diners the experience they are looking for – whether that be traditional or something new – whilst also providing operators with solutions which are viable when it comes to margins.”
For tips and advice, as well as serving suggestions download Creed’s festive Christmas brochure here: Christmas 2022 (

Compass Group UK & Ireland Introduces Reverse Mentoring Programme #

Compass Group UK & Ireland has launched a ‘Mentor Up’ programme to help create a shared understanding of the barriers, challenges and opportunities for colleagues from ethnic minority groups.

The programme partners senior leaders (mentees) with individuals from ethnic minority groups (mentors). Participants share their experiences, perspectives and knowledge to broaden and deepen their awareness of themselves and others.
This helps to inform actions to support the further enhancement of diversity and inclusion in Compass, to create an environment where everyone can thrive.  

The main aims of the six-month programme are:

To enhance the personal and professional development of mentors and mentees.
To provide those from under-represented groups with greater access to senior leaders, wider professional networks and visibility of different career paths.

To develop enhanced ED&I strategies, based on mentoring feedback to further improve culture and working environment.The programme provides a safe space for open conversations between participants focused on mutual learning, respect and creating a way forward together. The initial cohort included 13 people and a second group from across the business is now taking part. 

Some of the participants have commented on their experience:

Mentor – Samuel Nyarko, Sector Lead – Time 2 Eat:

“Mentor Up was a great programme to take part in, it really put me out of my comfort zone. My mentee and I both came into the programme with an open mind and were keen to learn. Opinions and conversation points were taken away and implemented into projects, demonstrating Compass’ commitment to further enhancing diversity and inclusion.”

Mentor – Sawmia Iqbal, Location Accountant – Sports:

“I found the programme very useful and loved engaging with my mentee. We discussed our current roles and career pathways, and I was able to talk openly about the future. It was helpful for us both to get a different perspective and great to be part of something that will shape the future of the business.”

Mentee – Ronnie Kelman, Managing Director – ESS Energy, Government & Infrastructure:

“My mentor and I have been able to build a relationship based on trust and have had many in depth conversations in a safe space. This has given me a deeper understanding of the challenges faced by ethnic minority colleagues and an insight into the steps we must take to continue our momentum in building an organisation that provides an environment where everyone can thrive.”

Mentee – Russell Blake, Managing Director – Healthcare and Lead Sponsor for Compass’ inclusion network ‘Within’:

“I participated in the programme to gain a greater understanding of the barriers faced by colleagues from different cultural backgrounds, in achieving their career aspirations. My mentor was open, balanced and pragmatic which helped build a relationship based on trust, allowing us to be comfortable in having the discussions. As Lead Sponsor for the Within Network, I am absolutely committed to being an active ally and creating a more inclusive organisation for now and the future.”

Earlier this year, Compass Group UK & Ireland launched its Social Promise which commits to bolstering opportunities for one million people by 2030. It includes gender, ethnic minority and the industry’s first socio-economic representation targets across its executive team, middle management, junior management and frontline roles.

BaxterStorey and Monin front Springboard Christmas cocktail campaign #

BaxterStorey and Monin have teamed up to front Springboard’s Christmas cocktail campaign - and are calling for operators to join them in raising vital funds for the industry by adding a charity cocktail to their drinks lists this December.
To provide inspiration Dan Fellows, BaxterStorey Beverage Partner and previous UK Barista Champion, has created the Fairytale of New York Sour – a mix of Whiskey, red wine, lemon juice, winter spiced sugar syrup and nutmeg
Operators can opt to adopt the Fairytale of New York Sour, using Dan's exclusive recipe, which can be found here, or choose a cocktail designed by their own mixologist.
In the instruction video, Dan describes the cocktail, saying that: "The red wine gives the drink a really nice dry, dark, rich fruit [flavour], which compliments the whiskey sour and spice underneath."
Chris Gamm, CEO of the Springboard Charity, said: “Whatever you decide to shake or muddle, Springboard asks that you include a charity donation on each one sold. It could be a percentage of sales or a £1 donation per cocktail, and Springboard will be sharing pictures of the cocktails from participating venues on social media. We’re looking forward to seeing our beloved hospitality venues busy over the festive season and are appealing to those pubs, bars, restaurants and hotels that serve cocktails to delight their customers with the option of a cocktail on their drinks list that supports the Springboard Charity while they celebrate.”
UK&I Head of Marketing at Monin, Gurdeep Saini said: “We are proud to support Springboard with their charity festive cocktail this year.  CSR and Charity is a key pillar of the Monin ethos. We have been championing the hospitality sector through our products, services and expertise for over 100 years.  It is hugely rewarding to use our flavour expertise to support those in need, working with Springboard to help the unemployed succeed in exciting hospitality careers.”
A number of operators, including Café Spice Namasté, The Pig Hotel Group and The Langham, have already signed up to create a cocktail to delight their guests and support Springboard.

Binay Aryal from Café Spice Namasté commented: “Café Spice Namaste have been supporting Springboard since 1994 and are glad to continue our support this year and many more in future. It is simply because Springboard is such a worthwhile charity, especially at a time when the industry faces its worst staffing nightmare.”
Find out more, see the suggested recipes and sign up to support the campaign at your venue/s, here:

Cheema family returns to much loved Costcutter #

In a boomerang move, the well-known and hugely respected name in the convenience and retail sectors - the Cheema family - has confirmed it is returning to Costcutter at the end of September.

The multi-award-winning family from Tile Hill in Coventry, which has recently celebrated 40 years in the business, has two stores in Coventry - Malcolm’s, Elm Tree Avenue and a second at Malcolm’s Texaco forecourt Tile Hill.

The Cheema family began their retail journey with Costcutter and successfully traded with the leading symbol for over 20 years, during which time Paul Cheema chaired the Costcutter Retailer Board.

Malcolm and Baljit Cheema started the family business and run both stores together with the support of their family, son Pinda and his wife Mandy and son Paul and his wife Davinder alongside their loyal and longstanding team.

In 2014, at the height of the P&H supply challenge period, the family joined Nisa.  But now, it has reviewed its offer and recognised that it’s true home is with Costcutter as it looks to enter a new period of growth and development whilst meeting customers’ fast-changing needs.

Paul Cheema, who regularly provides input and interviews to the trade and media on matters impacting the Convenience and Forecourt sector and most recently was interviewed by BBC regarding the fuel price crisis, said:

“When we made the change to Nisa, we had some serious reservations around leaving the team at Costcutter, who had been by our side for 20 years, but felt we didn’t have a choice at the time. When we saw that Costcutter had joined the Bestway family we knew it was the right time to re-join the brand that had been pivotal in our road to success. 

“And we’re now relaunching our offer to our loyal customers, working with colleagues who we have known and trusted for many years, and are excited to be back working with a family-owned business that mirrors our own values.  This is especially important to us in today’s marketplace where range, value and price are critically important to the consumer”.

The Cheema family has entered into a new, long-term, trading agreement with Costcutter, and the two stores have moved into the Bestway Retail supply chains this week.

Exciting plans are now being put into place to completely modernise Malcolm’s, Elm Tree Avenue store as well as taking a fresh and innovative approach to Malcolm’s Tile Hill Filling Station store.

Dawood Pervez, Managing Director at Bestway Wholesale said that the Cheema’s move back to Costcutter reflects the fact that the much-loved symbol brand is truly thriving within the Bestway family, offering retailers what it believes to be the best support package in Convenience and Independent Retail.  He says:

“We’re delighted that Malcolm’s family stores are returning to us at Costcutter and we’re very aware that this decision has not been taken lightly but has been very carefully reviewed over many months as the business looks for the next step in its journey. 

“The business is operating within a market that is experiencing change in consumer behaviours and turbulence in the market in line with economic challenges and we know we can support them and accelerate growth collaboratively. 

“Together we have been working closely to create the convenience model of the future that offers opportunity and value to both the retailer and the consumer.  This is about delivering the right range, at the right price, in order to deliver the very best value to the stores’ customers.

“We also know that ‘one size does not fit all’ and we have put in place merchandising and promotions in line with each site’s bespoke demographics.
“The Cheema family is highly entrepreneurial, and we all wish them every success as we work together for success in the future – here’s to the next 20 years!”.

Jamie Davison, Business Development Director at Bestway Retail, added:

“We have some exciting developments underway for each of Malcolm’s stores. The refit of the Elm Tree Avenue store will include the introduction of the specialist Bargain Booze store ‘within the store’, in addition to a new kitchen concept with a ramped-up Food to Go offer, including the launch of additional new ranges that we know consumers are looking for”. 

Paul went on to explain the family’s reasons for re-joining the Costcutter brand.

“We wanted to come home to Costcutter for many reasons. We are excited about the ability to access the wide range of products available via Bargain Booze, Costcutter, Co-op and Bestway supply chains and being able to maximise availability.  In these challenging times it will be pivotal to provide our customers with an exceptional offer whilst achieving our profitability expectations as a business.

“Finally, and most importantly, support is an essential factor for us as a family within our business and working with likeminded people that are relationship focused and passionate about supporting independent retailers is exactly what we want, and we believe it’s a core strength of Bestway Retail.  It has the best offer in the business.

“Put simply, we are pleased to be coming home to Costcutter and are excited for the future."

Paul Cheema and his brother Pinda Cheema will join the Bestway Retail Multisite Working Group and will attend the next November meetings

Sodexo’s Government business welcomes James Illingworth OBE as advisor #

Sodexo has appointed former British Army senior officer, James Illingworth OBE, as advisor to its Government board to strengthen its relationships across Whitehall, the armed forces and the charity sector. 

With over 35 years of strategic military experience James brings strong corporate leadership and people management skills as well as an acumen for business development.  

James recently retired from the British Army as a Major General.  His last post was Director Land Warfare with responsibility for leading, organising and managing the Army’s delivery of training across the UK and determining the army’s future training transformation.  Previously he was Commander British Forces Cyprus and Administrator of the Sovereign Base Areas in Cyprus. 

Paul Anstey, CEO Government, Sodexo UK & Ireland said: “James brings a huge breadth of knowledge and understanding from his many years within the military including leading and managing diverse and complex activities both in the national and multi-national arenas. 

“His experience working with key government organisations and leading large, complex organisations will undoubtedly help us develop key relationships and will provide us with expert and independent advice to support the growth of our government business.” 

Sodexo’s Government business segment includes the delivery of a wide range of services to military sites across the UK as well as in Cyprus and the Falkland Islands. Sodexo recently retained its gold medal status in the Ministry of Defence’s employer recognition scheme and has been a supporter of the Armed Forces covenant since it was launched in 2013. 

Also included within Sodexo’s Government business is its property professional services team which earlier this year secured a seven year, £45.3 million contract with the Metropolitan Police to manage its estate and property related services across London. The contract covers police stations, New Scotland Yard, communication facilities, residential and training centres as well as air and marine support units that support the broad spectrum of activities performed by the Metropolitan Police. 

Other Government contracts include Scottish Fire & Rescue and the Scottish Parliament.