Compass Retail announces expanded charity partnership with Alzheimer’s Society #

Compass Retail has announced it’s expanding its charity partnership with Alzheimer’s Society to include more of its retail estate. Alzheimer’s Society has been supported by the healthcare retail business for the past seven years across its 200 healthcare-based retail sites, already raising over £400,000. With the addition of its Instore cafes across the country, a further 125 sites will now be raising funds for this important charity.
 
Compass fundraises for Alzheimer’s Society’s amazing frontline Dementia Advisers who provide vital one-to-one support for people affected by dementia. Life with dementia can be an enormous challenge. From a nagging worry through to moments of crisis, Alzheimer’s Society Dementia Advisers are available every day to provide expert advice, and much needed emotional support.
 
Commenting on the expanding partnership, Andy Jones, Managing Director, Compass Retail said:

“I am delighted that we are going to be increasing our support for Alzheimer’s Society. We are so proud of our partnership with them and after many successful years raising money at our healthcare retail stores, it’s great that we are now able to expand our partnership further, raising even more essential funds for their important work. Our Instore teams are really looking forward to supporting with future fundraising initiatives.”
 
Kate Lee, Chief Executive, Alzheimer’s Society added:

“It’s fantastic that our partnership with Compass Retail is continuing to grow. It’s amazing they’ve raised over £430,000 over the years, which has helped fund our crucial Dementia Advisers. Someone develops dementia every three minutes and the money raised by Compass’s employees will enable us to continue providing vital support for everyone affected by dementia. I look forward to seeing what we can achieve together with many more important fundraising campaigns, so that people living with dementia today have the support they deserve.”

Dementia is the UK’s biggest killer and 900,000 people are currently living with the condition. Too many are facing dementia alone without adequate support. We urgently need to find a cure, improve care and offer help and understanding for people affected.

For many this festive season, the magic of Christmas will be marred by families having to cope with an unmanageable and irreversible decline in their loved ones. That’s why Alzheimer’s Society is calling for donations to help support the 900,000 people living with dementia in the UK. Support Alzheimer’s Society this Christmas by making a donation. Visit alzheimers.org.uk/Christmas

IGD - The switch in spend from eating out of the home to in the home has begun, but expect more to come #

The economic impact of the pandemic, along with the war in Ukraine and a post-EU exit trading environment has meant we are in the first stage of what will be challenging times ahead for consumers. These challenges are already impacting the food and drink market, with consumers becoming more mindful of how and where they spend their money. It is more important than ever that all stakeholders in the food and drink supply chain have visibility of the market as a whole and understand the shifting of spend to identify where opportunities lie.

Nicola Knight, Insight Manager and Eating Out expert, explores IGD’s new forecasts and trends for the sector.

In real terms 2022 is expected to finish at 2% down vs prior year
The total food and drink market across eating in and out is forecast to finish 2022 at +6.6% vs 2021, with a further growth for 2023 of +5%.  However, when inflationary price increases are stripped out the picture is very different citing a -2% decline this year vs 2021. 

In 2020 lockdowns forced much of the switching of spend from eating out to eating in, gradually coming back as venues opened and consumer confidence and appetite for going out increased.  However, from Q4 2022 and into 2023 there will be a halt to this trend as retail channels start to steal share of stomach from foodservice, reflecting the challenging economic landscape.

Consumers are already trading down in retail
Retail has already been experiencing the impact of the increased cost of living on shoppers.

In real terms, the UK retail market for food and drink will shrink in 2022 and fall slightly in 2023. Consumers are expected to trade down to cheaper products and switch channels to control their spending.

Retailers are implementing a variety of initiatives to win and retain shoppers. These are mainly focused on promoting value and loyalty schemes. These look set to continue into 2023 as shoppers continue to be very price sensitive.
Operators are adapting and innovating to win share of stomach

In response to the current economic climate and changing consumer habits, foodservice operators are once again showing their ability to be flexible and innovative in challenging times. Trends that continue in the background such as health and sustainability will also be on the agenda, but forefront of mind will be value and affordability.

Blurring of channels
Throughout lockdown operators had to be creative and fast moving to adapt their offer to different channels. To compete for “meals at home” there were an abundance of meal kit innovation via retailers or direct to consumers. In addition, blurring of the sectors within foodservice have seen traditional full-service restaurants diversifying into quick service, leveraging the inevitable trade down that some consumers will need to make in light of the economic climate.

Staying affordable
Similarly to retail, operators are stepping up to gain loyalty and repeat visits. Pizza Express and McDonald’s have launched successful loyalty apps this year with Pizza Express reaching a million members just seven months after launch.  Meal deals and set menus are also being launched in response to the current economic environment.

Redefining value
Value for money does not mean cheap, the value of the whole experience to the consumer is key. Operators are responding to this by focusing on service, ambience and experiential dishes and cocktails that couldn’t be replicated at home. 
To gain a first-hand view on operators views and perspectives join us on our Christmas themed Eating Out Immersion day.  Where you will be led by our sector experts on an exclusive one-day tour of the season’s most inspirational menus to inform next year’s product developments. Find out more.
 

Sodexo’s industry-wide food waste campaign wins at Waste2Zero Awards 2022 #

Sodexo’s Appetite for Action campaign to tackle food waste in the foodservice industry was named the winner in the Best Waste Project Communication and Stakeholder Engagement category at the 2022 Waste2Zero awards. 

Sodexo’s food waste strategy is a key element of its net zero roadmap and with the absence of the impact of food waste on the COP26 agenda Sodexo wanted to bring together the link food waste has on carbon emissions and net zero ambitions. 

The campaign brought together experts and the industry to understand and address the issue. Research was undertaken to inform the discussion and help to establish key recommendations for organisations and government. 

Phase one of the campaign focused on the development of these recommendations with a second phase focusing on supply chain resilience in response to multiple external factors putting pressure on supply chains. Research conducted by Sodexo revealed the impact of these pressures on the supply chain had led to a 60% increase in food waste. More information on Sodexo’s Appetite for Action can be found here: https://sodexouki.info/3FHuGlk 

The awards, organised by Footprint Media in partnership with Bunzl Catering Supplies, recognise excellence in the out of home sector for organisations demonstrating operational strategies that reduce waste impacts to the environment up and down supply chains. Judges for the awards are experts in waste, packaging and sustainability. 

The Best Waste Project Communication and Stakeholder Engagement category focuses on the execution of the most effective communications and stakeholder engagement strategy as part of a waste and resources project. 

Claire Atkins Morris, CR Director for Sodexo UK & Ireland explained: “For us it was clear more action was needed. We wanted to do more, we wanted to galvanise UK industry and political stakeholders. Using our leadership in this area, and our scale, we wanted to create a campaign that not only tackles food waste in our business, but one that encourages collaboration with others to help raise awareness of the challenges and together create strategies for reducing food waste and carbon emissions in the broader food services industry and beyond.  

“A key takeaway from our campaign is the need for greater industry collaboration from large organisations and with government and we were pleased to see Defra issue its consultation on food waste reporting for large businesses and on public sector food and catering policy for England earlier this year.” 

Sodexo is a global leader in addressing the food waste crisis and in the UK & Ireland this is being addressed under its Social Impact Planet Pathway and is a key element of its net zero roadmap and to step up action on tackling this issue. 

Sodexo is the first food services company with a carbon emission reduction objective in line with the Paris Agreement to limit global temperature rise to 1.5°C above pre-industrial levels – a 34% reduction by 2025 compared to 2017. Sodexo is also the first group in its sector to link its financing to its actions to combat food waste.

Lexington Catering expands its cloud catering service #

Leading workplace caterer, Lexington Catering, has extended it cloud catering offer, Lex Unboxed, to reach more workplaces in London. Lex Unboxed is available to offices in the City and to those within a six mile radius of a dedicated kitchen where all the food is freshly prepared by Lexington’s experienced chefs.
 
Lexington’s chefs have created an exceptional menu which is freshly prepared daily, using seasonal, locally sourced ingredients, appealing to all dietary requirements. The food is safely packed in plant based and fully compostable packaging and all items are available individually wrapped or boxed for groups of six or more at just 48 hours’ notice.
 
To support employee wellbeing and productivity, Lexington has developed options which are high in fibre, and include slow-release carbohydrates and foods rich in Omega-3. Customers can choose from breakfast bowls to freshly baked pastries and the lunch and dinner menus include salad and sandwich boxes with a choice of proteins and personalised options and a selection of fruit and desserts. There is also a choice of drinks available which can be delivered with the food and calorie and allergen information is included for all food items.
 
Matt Wood, Managing Director of Lexington Catering, said: “Lex Unboxed was created for businesses that want to provide employees and guests with a high-quality hospitality offering but do not have the catering facilities to deliver such a service.  How and where people work has changed over the past 2 years, and this had led to the need for more flexible catering options. Health and wellbeing has become increasingly important to our customers, as has a demand for an adaptable catering service that meets a variety of tastes and dietary needs.”
 
“Lex Unboxed provides offices with delicious food, created by talented chefs with extensive experience of providing premium quality food in the workplace, and is easy to order and does not require an on-site kitchen. Due to the initial success of Lex Unboxed, we have now expanded the delivery area so that more workplaces and offices can benefit and have access to this cloud-based solution.”
 
Businesses located within a six mile radius of the central purpose-built London production kitchen can access the Lex Unboxed delivery service and an introductory 20% discount offer at: lexeats.dynamify.com/store/lexunboxed

Tottenham Hotspur’s first delivery from Reynolds’ All-Electric HGV cab and trailer #

Reynolds continues to explore the latest EV technology, leading the way in trialling innovative solutions for the foodservice industry. The latest trial couples an all-electric refrigerated semitrailer with an all-electric tractor unit. This revolutionary new combo of the 37T DAF cab and the Reynolds’ owned urban fridge trailer, makes it the first ever zero-emission delivery to Tottenham Hotspur FC.

This first special delivery was accompanied by the Reynolds’ family, Tony Reynolds Founder and Managing Director, Sarah Reynolds Family Brand Manager, and Nick Reynolds Head of Sustainability. They met Mark Reynolds, Executive Head Chef Tottenham Hotspur, who coincidently shares the same name, but is not part of the Reynolds’ family!  The delivery was in preparation for a big home game against Liverpool FC on Sunday 6 th November, and will be followed up with further deliveries throughout the week.

Nick Reynolds, Head of Sustainability at Reynolds said

"We are proud to be trialling this new all electric DAF Tractor. With 35OKW batteries capable of recharging in about seven hours, and an anticipated range in excess of 200kms, it will have the power to mobilise our proprietary, award winning refrigerated electric urban reefer trailer, with rechargeable battery and solar panels*, making it the first of its kind. Combining this with the 7.5T EV based at our Yate site, and two new ones being delivered in March 2023 at Waltham Cross, our growing electric fleet demonstrates our commitment to even more sustainable deliveries in the future’

Reynolds is one of the UK's leading independent distributors to the foodservice industry.  With a passion for produce, it also provides meat, fish, dairy, and prepared foods. A fourthgeneration family business established in 1945, Reynolds supplies more than 2,500 different fresh and chilled products from the UK and around the world, including more than 1,000 different types of fruit, vegetables, and salad. Reynolds is trusted to deliver to some of the biggest names in the catering industry. Recognised for reliability, flexibility and exceptional customer service, Reynolds sources the very best fresh produce from field to fork.

HEINZ PROFESSIONAL MAYONNAISE AND GIRAFFE JOIN FORCES TO UNCOVER IN-HOUSE TALENT. #

At a time when nearly forty per cent of hospitality businesses are faced with skilled worker shortages[1] and studies indicate a potential 13m to 14m talent gap over the next five years[2], Heinz Professional Mayonnaise is working with operators to bring morale-boosting recognition to their hardworking teams.   

In its latest operator partnership, Heinz Foodservice joined forces with Boparan Restaurant Group’s casual dining chain, Giraffe to launch a cooking competition for the chance to secure three coveted spots on its nationwide menus in 2023.

In a zestful cook-off finale held on Wednesday 19th October 2022, ten shortlisted chefs battled it out in front of a panel of industry judges at Giraffe’s Birmingham Grand Central site.

The final showdown followed a month-long selection process in which chefs of all levels at Giraffe were challenged to stick their necks out on the creativity front and whip up their own unique breakfast, small plate or main dish using Craft Guild of Chefs accredited Heinz Professional Mayonnaise as the hero ingredient.

Head Chef, Raf Zielinski from Giraffe, London Victoria, Sous Chef Adam Adour from Birmingham, and Chef de Partie, Safia Stewart also from Birmingham, were crowned the winners for their innovative use of Heinz Professional Mayonnaise to create: Spicy Chicken Brunch Muffin, Truffalo Loaded Fries and Brisket Filled Dumpling,

Chloé Schiltz, Brand Manager at Kraft Heinz Foodservice was on the judging panel, and she stated that, “it was an absolute pleasure to partner with the Giraffe team. I’ve been genuinely impressed by the creativity and skills the chefs have demonstrated. Seeing them championing the Heinz Professional Mayonnaise is another testament to the quality and versatility of our product to elevate classics and create innovative dishes.”

Helen Nelson, Central Operations Director, Boparan Restaurant Group, stated, “our business is about passionate people and a passion for food; today’s event highlighted both in abundance. We are currently navigating a turbulent economic climate in the UK, and hence it is imperative that we ramp up team engagement, enhance and further develop the skills of our team, and remind ourselves and young professionals that hospitality is a rewarding industry for both personal and career growth. I am immensely proud of our entire team today.”

Andrew Hazel, Head of Food Development, Boparan Restaurant Group stated, “the high calibre of entries has showcased the talent level right here in the Giraffe kitchens. It has been inspiring to see so many of our chefs jump at the opportunity to help us shape our menu. This is testament to how many brilliant people are carving out their careers under the Giraffe roof and we know the three winning dishes will be a big hit with our customers. Thank you, Heinz Team, for bringing this competition to life!”

Chef Zielinski who was awarded the winning title for his Spicy Chicken Muffin stated: “This has been an amazing experience for me; lots of hard work but equal amounts of enjoyment too. I was particularly impressed with the heat resistance of Pro Mayo! Cooking with a mayonnaise that doesn’t split is a real game-changer in the kitchen. Knowing that my efforts have paid off and people will be able to order my creation is very fulfilling.”

In second place, was Chef Adour’s Truffalo Loaded Fries. “I can’t believe that I’m one of the winners! Like many chefs, seeing customers delight in something you’ve cooked is a great feeling but as this is a personal dish to me, it means even more.”

The Giant Filled Dumpling from Chef Stewart also proved to be a successful gamble. “My take on the brief encompasses flavours that I really enjoy and feel work well together so for the panel to agree makes me incredibly happy. I loved partnering with Heinz and the competition has really boosted my confidence. The friendly competition amongst colleagues has been a fantastic team-building exercise.”

Giraffe will be unveiling the three new dishes at all eight restaurants in 2023 as a special edition launch.

BESTWAY MAKES FURTHER SENIOR APPOINTMENTS AS PART OF AMBITIOUS GROWTH PLAN #

Further to the recent announcement that Bestway Wholesale has made three senior appointments to its senior Trading Team, it has today announced two further appointments to its senior’ Operations and Symbol Teams building further strength into its business as looks to realise ambitious growth plans.
 
Adrian O’Brien, who has worked for Costcutter since 2013, will take up the role of Head of Symbol at Bestway Retail on a permanent basis after being seconded to this role earlier this year. Adrian, who began his career at Costcutter over 10 years ago, began as Head of Business Development in Northern Ireland before becoming Regional Controller of Northern Ireland, which was subsequently expanded to include Scotland and Northern England. 
 
Adrian has over 20 years of experience in the retail industry having begun his career with Palmer and Harvey as a Symbol Manager before moving to Costcutter. 
 
Adrian will head up the Bestway sales team, reporting directly to Retail Director, Mike Hollis.

He will be responsible for the Symbol retail estate across Bestway Retail, from a leadership, sales, compliance, and growth perspective.
 
Richard Scrimgeour, formerly of Nisa, is joining Bestway Retail as Central Operations Director, also reporting to Retail Director, Mike Hollis.  Richard will succeed Janine Tomkins who is leaving the business for a new role.
 
Richard previously worked at Nisa for 19 years, most recently as Head of Retail Operations and prior to that worked at a senior level at Shell UK, Whitbread PLC Punch Taverns and T&S Stores.
 
Richard will head up the central operations team, business support, customer services and communications. Richard will also lead on all major projects involving new store concepts, devising processes and training solutions to enable store teams to deliver world class retail operations.
 
Mike Hollis, Retail Director at Bestway said: 
 
“We are delighted to welcome Richard as Central Operations Director as he brings a wealth of retail experience to the role having worked previously worked for Nisa for nearly 20 years.
 
“Richard will a play an integral role within the team on the development and launch of our new store concepts being rolled out across the business.
 
“It’s with great pleasure to announce the promotion of Adrian as Head of Symbol, we know that he will continue to build on the strong relationships within his team to help grow the business of our symbol retailers even further.
 
“Richard and Adrian assume responsibility of these roles at an exciting time as we strengthen our strategic positioning in the market as enter a new era to cement our position as ‘home of choice for entrepreneurial retailers’.”

Key challenges facing hospitality to be tackled at leading virtual event, Access All Areas, from sector technology specialist Access Hospitality #

 Access All Areas includes a series of thought-provoking speakers and discussions, informative customer best practice and helpful technology product sessions over the course of the 11 day, free to attend, online conference.
 
Designed to provide invaluable advice and insight for hospitality operators navigating through the challenges of uncertainty and rising costs, Access All Areas will bring together an unrivalled series of contributors talking all things hospitality. The event is organised by sector technology specialist Access Hospitality and the first session will welcome Kate Nicholls, CEO of UKHospitality, and other industry experts to discuss the latest developments and support packages within the industry.
 
As well as general technology masterclasses, Access All Areas will feature ten hospitality-specific sessions showcasing industry expertise across areas ranging from the expansion of activity-led venues to loyalty programmes, finance and accounting to the advancements in hospitality tech that are driving great guest experiences and streamlining operational costs. Asma Khan, founder and CEO of Darjeeling Express will also host a session on diversity and equality within the hospitality sector.
 
Henry Seddon, managing director of Access Hospitality, said “Hospitality operators continue to respond positively to the severe challenges they face but there is always something to learn from each other when we share best practice. Access All Areas will combine this advice with the latest advances in technology that bring practical solutions to the challenges faced in increasing sales, reducing costs and looking after the workforce. Everyone is welcome to join any – or all – of the Access All Areas sessions free of charge as we present a programme that offers help and advice for working smartly to deliver an exceptional guest experience and build a motivated and productive workforce. If the schedule is not convenient, operators are invited to register and watch on demand at a more suitable time as we want to make the help, advice and discussions as accessible for as many people as possible.”
 
Access All Areas for hospitality runs online from Tuesday 8th to Friday 18th November 2022 with free registration now open for each session.
 
Further information is available from Access Hospitality at hospitality@theaccessgroup.com or 0845 345 3300 with registrations at https://events.theaccessgroup.com/AAA22/home.

Sodexo Live! wins major accolade at Foodservice Cateys #

Sodexo Live! is delighted to announce it was awarded the Retail and Leisure Caterer of the Year at the 2022 Foodservice Cateys, which was held on Friday, 21 October, at the Royal Lancaster London hotel. 

The Foodservice Cateys celebrate and recognise individuals and businesses in the foodservice industry who produce outstanding work throughout the year. 

The panel of judges rewarded Sodexo Live! for its efforts to maximise its potential in catering for football fans at St James’ Park, home of Newcastle United. 

The takeover of Newcastle United has resulted in monumental changes for the team at St James Park over the past year. Demand for matchday hospitality, as well as meetings and events, has increased significantly. Over the course of the season, Sodexo Live! welcomed over 1 million matchday guests to the stadium, with over 50,000 of these guests enjoying hospitality packages that included a la carte fine dining, globally inspired themed dishes, bistro offerings, and more. 

The team has also spent the past year concentrating on creativity, innovation and evolving in line with changing consumer behaviour.  

They firstly implemented an order and pay option for guests, recognising a new reliance on technology. They launched the W8R app for meetings and events in November 2021 in time for the festive season and experienced an increase in revenue as a result of allowing guests at Christmas parties to place orders from their tables. 

The Sodexo Live! team also focused on including fresh, sustainable products sourced from local businesses. They started establishing relationships with top local suppliers, including Geordie Bangers, Ringtons, and Warren Butterworths butchers. This allowed the team to incorporate their products in its packages and offer guests unique offerings not available elsewhere. 

Additionally, it gave the team the chance to establish connections with local businesses and the community, which they hope will continue to flourish in the years to come. 

Gemma Nugent, meetings and events operations manager at Newcastle United’s St. James Park, Sodexo UK & Ireland, commented: 

“Words cannot express how thrilled we are to accept this prestigious award on behalf of our very hard-working staff at NUFC. We are incredibly proud of what we have accomplished to get to where we are after a rollercoaster of a year.” 

David Trotter, divisional managing director of Sodexo Live! UK & Ireland, added: 

"We are absolutely delighted to receive this award. This is testament to the hard work and dedication of our talented team at St James’ Park, who consistently go above and beyond to create memorable experiences for our matchday guests." 

Compass chefs dazzle at annual Compass Chef of the Year Competition #

The skills of Compass chefs were on show at the company’s annual Compass Chef of the Year (CCOTY) competition last week. Held at Christ’s Hospital School, Horsham, chefs from across the business competed to be awarded the coveted titles of Compass Senior Chef of the Year and Compass Young Chef of the Year.

Over the last six months, Compass Group UK & Ireland, the UK’s largest food and support services business, has run a series of regional heats around the country, which has seen over 40 chefs, from all sectors, showcase their talents in order to reach the final.

Reflecting Compass Group UK & Ireland’s ambition to achieve Net Zero by 2030, the event had sustainability at its core. All waste was measured and checked to ensure it was kept to an absolutely minimum, and seasonality of the dishes was key.  All competitors had to produce one plant-based course of their choice as well.
 
The competitors had to impress Judges Matt Owens, Chairman of the Craft Guild of Chefs; Simon Stocker, Chef Consultant and past senior lecturer of Culinary Arts, Westminster College; and Robert Brown, menu and recipe manager Compass Group.
 
The competition saw the finalists of Senior Chef of the Year prepare three dishes in just over two hours. Previous winner of Apprenticeship Chef of the Year in 2019, Sophie White, from Chartwells Independent, wowed the judges with her three dishes – including a plant-based starter with tempura shiitake mushrooms and a main course of stuffed Pork fillet followed by a sensational sticky toffee pudding with macerated blackberries, to secure the Gold.

A proud member of Compass’ Women In Food Community, White is the first female chef to win the coveted price of Compass Chef of the Year, demonstrating the company’s ongoing commitment to support the development of female chefs.
 
Faye De Souza, from Restaurant Associates (a previous Young Chef of the Year winner), secured silver, and bronze went to Bruce Morrison from ESS Energy.
 
The Young Chef of the Year – (chefs to the level of Chef de Partie), were required to prepare two dishes - a starter and a main course in two hours. Charles Winter, Chartwells Independent, impressed the judges with his main course dish of compressed mushroom which clinched the gold and full marks from all the judges.
 
Rachel Michie from ESS was awarded silver and the bronze went to Chartwells Independent’s Nathan Brown.
 
Sophie White commenting on her win added:

“It’s a huge honour to win this award, which was made all the sweeter winning at my home kitchen at Christ’s Hospital. I’m incredibly proud of my job, and passionate about serving fantastic food that isn’t just great in a school setting, but that stands up on its own against the best from across the business.

“I’ve been perfecting this dish, with the help of the amazing team from Chartwells Independent, and support from Compass’ Women in Food community.  I’m delighted with my performance on the day and look forward to entering more competitions moving forwards.”

Commenting on the wins Nick Vadis, Compass Group UK & Ireland Culinary Director said:

“This is our 25th Compass Chef of the Year and every year I continue to be impressed by the creativity and skills our chefs show. They always rise to the challenge. Competitions are a great way to truly test what you have learnt and what you are capable of. The competition generates so much excitement within our culinary community and I would like to congratulate everyone who took part. They should all be really proud. “

Charlie Brown, Managing Director, Chartwells added:

“I am absolutely delighted that two of our chefs have won Compass Chef of the Year. It’s great to shine a spotlight on the talent that exists within the education sector, which is sometimes overlooked. Both Sophie and Charles are passionate about serving fantastic food and are great examples of how our industry can support with growth and development. They have developed their skills by learning on the job as well as taking up the opportunities of our apprenticeships, further honing their talents.

“It’s a very exciting time for Chartwells Independent, and with phenomenal chefs like Charles and Sophie making lunchtimes exceptional across the country, we’ve got a very bright future ahead.”

Compass Group UK & Ireland will be sending a national team to compete this year in the Culinary World Cup in Luxembourg in November.

LETP: everything you need to know about light equipment and tableware… #

FEA’s Light Equipment and Tableware Professional course gets green light

Tableware and light equipment is a massive sector in its own right.  Specialist knowledge can help foodservice operators deliver the best possible dining experience, and it can help sales people match their customers’ products and needs to give the best possible advice.  That’s the driver for FEA’s new Light Equipment and Tableware Professional (LETP) course.  It aims to give candidates a complete understanding of the LET field, through 14 modules covering areas such as materials, shapes and colours, glassware, patisserie and bakery, and what the future looks like. 

LETP was originally scheduled to launch in 2020, but the Covid pandemic meant the initiative was put back.  Now FEA has given it the green light.
LETP is based on FEA’s successful CFSP (Certified Food Service Professional) training initiative and, like that course, it aims to raise the level of professionalism throughout the industry.  The LETP course is designed for anyone working with light equipment and tableware, both foodservice operators and those in the supply/value chain, including manufacturers, distributors, designers and consultants.  

The course looks specifically at the history, the creation, the development and the future of LET products used throughout the hospitality industry. “It’s designed to enhance, expand and validate the professionalism of those taking the course,” says Steve Goodliff, chair of FEA’s LET Group. “Candidates may already be working in LET, or they could be looking to become more involved in this part of the industry.”

LETP candidates will study the 14 modules in advance, then attend a full day seminar, including interactive group sessions, followed by an examination.  The course is led by Ian Parsons, the foodservice consultant and LET specialist.  

The Light Equipment and Tableware Professional course costs £600+VAT for members of FEA and FCSI.  For others the cost is £950+VAT. 
The first LETP course seminar runs on 12th and 13th January 2023 and will be held at First Choice group, Cannock.  To find out more visit the FEA website (fea.org.uk) and click on the learning and development tab, where you can also find a link to the booking form. 

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 

Sean Haley, Chairman, Sodexo UK and Ireland commenting on FY22 Full Year Group Results #

Over the past 12 months in the UK and Ireland, Sodexo has achieved better than expected recovery and underlying trade is now back to pre-pandemic levels. I hope this is the last time we will compare our performance in terms of the pandemic.  Our business is now fully open, with exciting offers and services that anticipate and meet what our clients and consumers demand.
 
This growth was achieved across both the private and public sector, with some new partnerships that deliver a diverse range of services from food, FM, and property services to rehabilitation. We have welcomed organisations such as the Metropolitan Police, HMP Lowdham Grange, Bright Futures Educational Trust, and the new Nuffield Health contract at St Bartholomew’s Hospital in the City of London.  
 
Just as importantly, we also retained business and extended many of our long-term partnerships including Falkland Islands and Cyprus with the Ministry of Defence, and a number of prestigious independent schools such as Clifton College in Bristol, St Paul’s Cathedral School in London and Magdalen College School in Oxford.
 
I want to thank all our colleagues for this success and for demonstrating how our purpose, to create a better everyday for everyone to build a better life for all, is integral to what we offer, the way we do business and how our teams deliver excellent services.
 
We continue to make significant progress on our social impact pledges. There are too many things to mention, but I would like to highlight our support for colleagues to help with the the cost of living through financial offers and wellbeing services; our continued support for SMEs; the 1,220 apprenticeship opportunities we have provided in and outside our business; the success we have had in helping to tackle modern slavery, and the launch and acceleration of our SBTi validated Net Zero targets. 
 
I am confident for the year ahead that we will make further progress and continue to grow with purpose, delivering a broad range of vital services in partnership with our valued clients- and all the time guided by our mission to improve the quality of life for our colleagues, those we serve and the communities in which we operate.

At the top of its game! Bestway Wholesale adds further strength to its senior trading team #

Further to the recent announcement that Jim Brown, former Unitas Trading Controller is joining the business, Bestway has announced three new appointments to its senior Trading Team.
 
These appointments reflect the company’s commitment to investing in talent to underpin its position with both suppliers and customers as the business continues to grow whilst maintaining high levels of product availability and customer service to its retailers. The new team will be working to improve the Bestway offer to drive sales across our cash & carry and retail business units.
 
Andrew Kenny, formerly of Coles Group in Australia, is joining Bestway Retail as Trading Director, reporting to Kenton Burchell, Bestway Group Trading Director. Andrew will be focused on Bestway’s Centre of Excellence, to refine and enhance its offer for Off-license and Convenience, focussing on franchisees and retailers to support sales.
 
Andrew will replace Mike Owen, current Trading Director who is leaving the business at the end of the year. Andrew will lead the Bestway Retail buying teams based in the Stoke and York offices.
 
Robbie Moore, formerly of Spar Scotland will join Bestway Wholesale as Retail Commercial Manager. Robbie will be leading improvement to our offer to drive sales across Bestway’s corporate and company owned stores. Robbie will report into Andrew Kenny.
 
Robbie previously worked as Head of Trading at Spar Scotland where he led and developed the Trading team whilst restructuring and future proofing the department.
 
Les Mohammed is joining Bestway Wholesale as Head of Trading. Les will be leading key trading initiatives, projects, and process improvement across the Wholesale Trading team. Les will report to Kenton Burchell, Bestway Group Trading Director.
 
Formerly Senior Trading Controller at Unitas Wholesale, responsible for On-Trade, Foodservice and Own Brand, Les has extensive experience and success in Trading whilst supporting Sales and Marketing.
 
Andrew, Robbie and Les will all join Bestway by early November.
 
Kenton Burchell, Group Trading Director at Bestway Wholesale, said:
 
“We’re very excited to be welcoming this exceptional pool of talent to our business which will allow us to build on the existing strength we have in the team and continue to drive innovation into our Centres of Excellence to build leverage and drive sales for Bestway suppliers and customers.”
 
“With these new appointments we are now set up to enter a new era in our Bestway journey to cement our position as ‘the number one choice for independent retailers’ across the industry for cash and carry, catering and off-trade, retail and pet customers.”