Members’ News

September 2024

William Murray launches solution to help brands unlock the power of LinkedIn #

William Murray PR & Marketing has launched LinkedIn 360 - a new solution for foodservice businesses designed to maximise brand reputation, create relationships and help drive sales. 

LinkedIn 360 offers an all-encompassing approach to LinkedIn marketing, covering six key areas:

Organic content creation & promotion: Transforming existing content into LinkedIn-friendly formats like videos, carousels and polls, while training teams to share content effectively 

Social selling: Utilising automated outreach from individual profiles to build targeted connections and drive meaningful interactions and engagement 

LinkedIn live events & webinars: Hosting live events to showcase thought leadership and engage key industry figures to drive wider engagement amongst key customers and buyers 

Paid media management: Providing complete end-to-end paid media campaign management, covering all LinkedIn ad formats and conversion funnels. This includes hand-built target data segments to help eliminate waste from general industry targeting 

C-Suite & senior leadership profile management: Enhancing the personal brands of senior leaders on LinkedIn, helping them to humanise corporate vision and connect with industry peers 

Account based marketing & key account campaigns: Researching and building key account lists to create targeted and tailored content to run integrated account specific campaigns  

Anita Murray, CEO of William Murray, said: “LinkedIn is where business thrives. With 96% of B2B marketers worldwide using the platform for organic social marketing, it has become the go-to space for networking and lead generation. LinkedIn offers a direct line to buyers, making it an ideal platform for brokering meaningful connections. 

“Our new offer is designed to help clients maximise the brand reputation and sales impact they can have on this platform.” 
 
To find out more about how LinkedIn 360 can drive your success visit: https://hubspot.williammurray.co.uk/linkedin-360

QuornPro launches new division to deliver complete menu solutions #

A forward-thinking new division from QuornPro is set to build a network of purpose driven companies that will provide one-stop-shop menu solutions to foodservice customers.
 
QuornPro Distribution Partners provides emerging brands with an opportunity to harness QuornPro’s foodservice expertise and launches with its first partnership in place.
 
Good its Gluten Free, the free from meal solutions company, has signed an exclusive partnership with QuornPro Distribution Partners to make their products available to foodservice for the first time. The roll out starts with an allergen free margherita pizza, co-developed by Good it’s Gluten Free and QuornPro’s culinary team specifically for schools.
 
Over 20% of children are affected by food allergies with 20% of severe allergic reactions to food happening whilst a child is at school, making the Good its Gluten Free pizza a much-needed addition to menus.
 
The delicious margherita pizza, with the perfect blend of a flavour-packed sauce, oozy vegan mozzarella cheese and crispy base will be available from October 2024 and comes with a huge range of benefits for school chefs:
 
Allergen free
HFSS compliant
Cooks from frozen in 6 minutes
Between 13% to 47% less salt than the competition
High in fibre
1 of your 5 a day
Additive free
No palm oil
Made in the UK
 
Phil Thornborrow, QuornPro Director of Global Foodservice says, “Foodservice can be a complex market to crack. With our dedicated, and hugely passionate sales, culinary and marketing teams we pride ourselves on cutting through that complexity to add real value to our customers.
 
“QuornPro Distribution Partners is an evolution of our customer-first attitude. We’re always looking for ways to help our customers achieve more. The ultimate vision for QuornPro Distribution Partners is to be able to suggest complete menus to our customers, and then be able to supply them with every single ingredient.
 
“Good its Gluten Free is the perfect first partner. We’re creating purpose driven partnerships with companies who share our ambitions to deliver either nutritional benefits, carbon reductions or have a strong social purpose. Good its Gluten Free has incredible strong ambitions in all of those areas.
 
“We’ve focussed on our heartland in schools with the first partnership where we have become the go-to alternative protein experts. The pizza we have developed together ticks all of the boxes for school caterers – its allergen free, removing complexities in the kitchen, it’s costed right, its quick and simple to prepare – and most importantly kids will love it.
 
“QuornPro Distribution Partners creates a network that is mutually beneficial for everyone involved. Brands benefit from our foodservice expertise and access to a market that can be tricky to get cut through in, we get to provide our customers with even more meal solutions, and our customers benefit by being able to deal with one point of contact to meet multiple requirements.”
 
Andrew Daly, Founder at Good its Gluten Free says, “QuornPro Distribution Partners has opened up an incredible opportunity for our brand. Foodservice has been a key target growth opportunity for us, and now backed by the power of QuornPro’s incredible sales, culinary and marketing teams we can take Good its Gluten Free to the next level.
 
“The support and response we have already received has been phenomenal. We can’t wait to see where this partnership takes us.”
 
Interested in finding out more? Get in touch!  www.quornpro.com

Tracey Smith appointed CEO for Sodexo Schools & Universities #

Sodexo UK & Ireland has promoted Tracey Smith as the new CEO for its schools and universities business which provides food services to over 450 state and 60 independent schools and food, FM and student accommodation management services at 105 university sites across the UK. 

Tracey joined Sodexo ten years ago as business development director for universities and in 2020 was promoted to sales director for schools and universities.  

Sodexo continues to grow within the education sector. Over the last year its schools and universities segment secured £16.6 million in new business, adding prestigious independent schools to its portfolio including Shrewsbury School and St Leonards School, St Andrews, as well as retaining valued long term clients including Wellington College and Reed’s School. 

With over 30 years’ experience, including many years at board and executive levels, Tracey has a proven track record in business development and operational management and in her new role will join the Sodexo UK and Ireland regional leadership team. 

Sean Haley, CEO Sodexo UK & Ireland said: “Tracey has exceptional client relationships, market knowledge and a driving passion to deliver the best food and ‘home from home’ services that enhance the learning experience for the pupils and students we serve every day. Tracey is a natural choice for this role and I am delighted to welcome her to the regional leadership team.” 

Tracey is committed to developing Sodexo’s services to deliver experiences that help children and young people achieve their potential. Tracey also volunteers with the Social Mobility Foundation, mentoring pupils from disadvantaged backgrounds. 

Tracey Smith adds: “I am delighted to continue my career at Sodexo and thank outgoing CEO, Phil Smith for all he has done to create such a strong and talented team.  Our commitment is to deliver healthy, nutritious, sustainable food services and ensure we make a positive impact on the communities we serve every day.  Our schools and universities business continues to grow and develop with our continued focus on supporting our clients and enabling young people to thrive in all they do.”

Sodexo named finalist in three top sustainability awards #

Sodexo UK & Ireland has been shortlisted in seven categories across three prestigious, national awards for sustainability excellence this autumn. The business has been recognised for its work towards net zero including its supplier engagement strategy and for its Starting Fresh initiative to encourage employers to consider ex-offenders when recruiting.  
 
Sodexo UK & Ireland is a finalist in the following awards and categories, winners will be announced in early October and late November.
 
Reuters Sustainability Awards
Net Zero: Leadership Award
Net Zero: Supply Chain Decarbonisation Award
Diversity, Equity & Inclusion Award 

National Sustainability Awards
Supply Chain Initiative of the Year    
Carbon Reduction Programme 

edie awards
Net-Zero Strategy of the Year
Supply Chain Decarbonisation Project of the Year 
This recognition reflects Sodexo’s purposeful approach to delivering its food, hospitality and FM services, ensuring its growth and operations are sustainable and positively impact the communities in which it operates. 
 
Sodexo has been actively addressing climate change for over a decade, partnering with WWF to measure and reduce its carbon footprint. In 2022 Sodexo became the first foodservice business, and one of the first organisations globally, to have both near and long-term net zero targets validated by the Science Based Targets initiative (SBTi)
 
In 2021 having reached its target to reduce GHG by 34% by 2025, Sodexo UK & Ireland set out a comprehensive roadmap to net zero 2040.  In January 2024 Sodexo reported it was ahead of schedule having achieved a 37% reduction in absolute greenhouse gas (GHG) emissions across scopes 1, 2 and 3, compared to its baseline year of 2017. This reduction represents the removal of approximately 400,000 tonnes of carbon (tCO2e) from its footprint at 31 May 2023.
 
Sodexo’s continued focus on the decarbonisation of its business across its value chain is recognised through reaching the final stage of these leading sustainability awards.
 
With 99% of its GHG emissions generated from its operations on client sites and through its supply chain; therefore out of its direct control (scope 3), Sodexo acknowledges that collaboration with these two stakeholder groups is a key lever to reaching net zero by 2040.
 
Three of the award categories focus on supply chain decarbonisation and it is Sodexo’s forward-thinking and collaborative net zero supply chain engagement strategy which is the focus for these. 34% of its scope 3 emissions is from its supply chain comprising of more than 4,000 suppliers.
 
Work on the strategy began in 2022, with supply partners responding positively to the strategy, submitting carbon reduction plans and seeking guidance through Sodexo’s mentoring programme.
 
Knowledge sharing is also essential for progress. Sodexo, in partnership with FuturePlanet, launched a sustainability community of practice a unique platform bringing together sustainability leaders from diverse client and supplier organisations. By fostering collaboration and knowledge exchange, they aim to collectively identify best practices, accelerate innovation, and achieve ambitious shared climate and nature goals.
 
The significant growth of the community of practice, attracting over 42 participants from 28 different clients and associates across various sectors, demonstrates a strong appetite for collaboration and transformation in the sustainability space.
 
Sodexo has also reached the finals for its Starting Fresh programme in the diversity, equity and inclusion category at the Reuters Sustainability awards.  Sodexo is committed to promoting equitable opportunities, valuing diversity and creating inclusive workplaces. Starting Fresh, which was launched in March 2023, creating more career opportunities for people with convictions, an often overlooked group and a missed opportunity for UK private sector businesses experiencing recruitment challenges.
 
The programme was developed utilising Sodexo’s 30 years’ experience of running prisons and its focus on rehabilitating offenders through the provision of valuable skills training and qualifications whilst in prison. It offers businesses a range of resources to not only encourage employers to proactively recruit skilled and qualified people with convictions but also provides them with practical steps to follow.
 
Claire Atkins Morris, sustainability director, Sodexo UK & Ireland says: “Reaching the final of these prestigious awards is, of course, a source of great pride for us. Yet more importantly, it reinforces our belief that we are doing the right things, in the right ways to achieve the best possible outcomes for our colleagues, those we serve and the communities in which we operate.
 
“As a purpose-led business we are committed to working towards net zero, increasing the sustainability of our operations and creating greater social mobility and opportunities for all.  We never lose sight of the fact that this can be a complex and difficult challenge. With multiple data sets and action levers across business activities it isn't easy but our commitment and values ensures we persevere.  To be shortlisted is humbling and a testament to the work of our colleagues providing services to millions of people every day in a way that is responsible, caring and sustainable.”
 
Sodexo’s 2024 social impact report provides a comprehensive overview of the actions Sodexo has taken over the last three years to create meaningful impact for its people, planet, places and partners.  It showcases compelling data and case studies bringing to life the ways in which the business – in partnership with its clients and suppliers – has addressed a variety of societal challenges.

Compass Social Partner Hub on track to support 1000 people one year on from launch #

One year on from launching the Social Partner Hub, Compass Group UK & Ireland’s the UK’s largest food and services provider has supported over 100 people into employment. A further 800 people have been supported with job interview training and guidance.   The Social Partner Hub was set up to specifically support candidates, from a range of backgrounds, who are facing barriers to entry into the job market including ex-offenders, care leavers, long term unemployed and people with disabilities.

The hub was launched as part of Compass’ Mission to a Million commitment, which will provide support to one million people by 2030 through jobs, training, community engagement and development. The Social Partner Hub has become an important pillar of Compass’s wider work in social mobility and delivery of “Our Social Promise”.

To date  over 100 people have been employed through the Social Referral Hub, and the team are on track to secure roles for 200 people by the end of 2024.

Graslin Fuela Pathmathasan who has found employment through the hub, commented:  “I am very happy with the support I received from Compass Group Social Partner Hub and Restart Scheme. It has given me the opportunity to work again after having 5 years employment gap and I am now working as a kitchen assistant.  The recruitment experience I had was very motivating as the person who interviewed me was very accommodating and the person who oversaw my trial shift was also very helpful.   Thank you for changing my life for the better.”
 
Working with over 50 partner organisations, the platform matches candidates with roles listed in a pipeline of hundreds of job opportunities and internships available at Compass. The hub ensures that the hiring process is inclusive and caters to the needs of each individual applicant. By working with partner organisations the Social Partner Hub enables each candidate access to the right support needed and ongoing support once recruited.

Training is given to Compass hiring managers to help them better understand some of the challenges faced by different candidates, to help identify roles that may be suitable and what support the individual will require? through the whole recruitment process to ensure the placement is fulfilling and successful. 

Kirsty Adams Talent, Learning and Diversity & Inclusion Director at Compass Group UK & Ireland said:
“We’re delighted that the Social Partner Hub has been successful in providing opportunities to disadvantaged people struggling to access employment; it is something we are incredibly proud of. Working with our partners we have become a real driver of social mobility in the UK and further development of the hub will only enhance our Mission to a Million commitment further.”
 

Booker signs up to TWC's Smartview Convenience market read #

Data consultancy TWC Group is delighted to announce that Booker has signed up to its independent convenience market read, SmartView Convenience, which it operates in partnership with In Touch Group. 
 
SmartView Convenience provides the most representative EPOS mark read for the independent retail and wholesaler-supplied symbol stores in Great Britain, using a sample of around 5,000 independent stores to represent the 30,000 stores in the sector.
 
Colm Johnson, Retail Managing Director at Booker, said:
 
“Working with SmartView Convenience will allow us to better understand the shopping habits of customers in our Budgens, Londis and Premier stores, as we work to ensure we always have the right range of great value products available to support our independent retailers and their business.”
 
Sarah Coleman, Product Director for SmartView Convenience at TWC, comments:
 
“We are absolutely delighted to welcome Booker as a new client. Signing up another major wholesaler to SmartView Convenience is a huge milestone for us and supports our ambition to make SmartView Convenience the de-facto source of market data for the independent convenience sector.”
 
“We hope this endorsement by such a significant operator will encourage even more suppliers to make the leap and come on board. Those that have already done so have unanimously told us that the data from SmartView Convenience is telling them things they knew were happening in this part of the market but had previously been unable to see in other data sets due to the way those samples were built and their size.”

To find out more about SmartView Convenience and to book a demo, please head to: https://twcgroup.net/smartview-convenience/
  
For more information, please contact:
Shadé Yussuff
Digital Marketing Executive
TWC Group
shade@twcgroup.net

Sodexo Live! lands five-year partnership with Lancashire Cricket at Emirates Old Trafford #

Sodexo Live! a global leader in hospitality services in the sports and leisure industry, is pleased to announce it has secured a five-year contract with Lancashire Cricket at Emirates Old Trafford. The agreement includes the delivery of the catering for conference & events as well as match day hospitality.
 
Sodexo Live! plans to build a strong casual workforce of approximately 150 from the Greater Manchester/North West area, contributing to the local economy and community.
 
The food will be overseen by Sodexo Live! executive head chef Andy Hare, who will undertake a culinary training programme with Lancashire Cricket’s current chefs. This will include opportunities for them to train and develop at some of the other venues Sodexo Live! partners with, enabling them to bring back new and exciting ideas, as well as a potential trip to Paris to Lenôtre Culinary School. The school, which is owned by Sodexo Live! specialises in culinary arts, baking, pastry, restaurant management and Sommelier skills.
 
New items on the menu will have a regional flare including ingredients from local suppliers across Greater Manchester, Lancashire and the North West. Example new hospitality dishes include:
 
Tandoori Spiced Cornfed Chicken
Bombay Spiced Fondant Potato, Glazed Garden Vegetables,
Maharashtrian Butter Masala Sauce and coriander oil

Crispy hake ‘Kyiv’
Panko breaded line-caught fillet of hake, filled with wild garlic,
caper and shallot butter, finished with sauteed Ormskirk ruby potatoes and watercress salad

Baked Keralan Aubergine
Tikka Spiced Vegetables, Paneer, Bombay Spiced Fondant Potato,
Maharashtrian Butter Masala Sauce

Glazed Cardamom & Saffron Custard Tart
Nutmeg Chantilly, yoghurt sorbet, crushed pistachio
 
Social impact sits at the heart of Sodexo Live! and through its food offering it will make a difference by working with social enterprises such as Change Please and Half the Story Biscuits. Change Please is a well-established coffee brand that works with the homeless to give them employment and training opportunities to build a better life. Half the Story Biscuits is similar, where it creates job roles within its bakery for those who have also experienced homelessness.
 
Working together, Sodexo Live! and Emirates Old Trafford – which has undergone a £75 million redevelopment over the last 15 years - will introduce exciting and diverse menus designed to elevate the dining experience, across both hospitality and conference & events held at the venue. The teams will work together for the first time at this weekend’s sold out IT20 fixture at Emirates Old Trafford between England and Australia.
 
Claire Morris, CEO Sodexo Live! UK&I, commented: "We are absolutely delighted to partner with Lancashire Cricket. This collaboration represents a fantastic opportunity to bring our food expertise in event catering and hospitality to one of the North West of England’s most iconic global venues.
 
“Furthermore, we feel incredibly proud to be selected as the club’s first ever Official Culinary Partner in its 160-year history. We thank Lancashire Cricket for putting its trust in us as our Experience Makers plan to deliver a standout service.
 
“We are committed to creating an exceptional stadium experience for fans and visitors, ensuring that every match day and event is memorable for visitors regionally and from across the world. Our team is eager to begin this exciting journey and contribute to the continued success of Lancashire Cricket and Emirates Old Trafford."
 
Daniel Gidney, Chief Executive at Lancashire Cricket added: “I would like to welcome Sodexo Live! to our family of partners as The Official Culinary Partner of Lancashire Cricket and Emirates Old Trafford.
 
“Sodexo Live! is a worldwide hospitality brand, with a proven track record of enhancing the culinary experiences across sports venues, conference centres and global events.
 
“Over the past 12 years we have quadrupled in size and our scale now requires an enhanced platform to really focus on the next stage of our growth. We know there is an increasing demand for varied, creative and distinctive menus that are tailor-made for different audiences across a range of events that we hold at Emirates Old Trafford. We believe Sodexo Live! has the expertise and vision to make a real difference to our food offering and enhance the whole event experience across cricket, conferences and concerts at the venue.
 
“This is a partnership that is incredibly exciting and we’re really looking forward to working with the team in the coming years to support us achieve our ambitious growth aspirations.”
 
Globally Sodexo Live! supports some of the most well-known and high-profile sports clubs, events, and stadia. In the UK it partners with Fulham FC, Brighton & Hove Albion FC, Newcastle FC, Nottingham Forest FC, and the home of Scottish football, Hampden Park as well as the prestigious Ascot Racecourse, to name a few. Internationally it delivers events such as The French Open at Roland Garros, the Tour de France, the Miami Open and F1 in Miami, Indian Wells Open in California, plus stadiums in the USA including the Hard Rock Stadium (home to the Miami Dolphins) and the Caesars Superdome, New Orleans, home to Super Bowl LIX in 2025.

Aramark Launches Avendra International #

New supply chain business structure enhances service for global clients.

Aramark is launching Avendra International to enhance the company’s position as a leading global strategic procurement and supply chain services provider to a wide range of interests including hotels, hospitality and leisure resorts, healthcare, and educational institutions worldwide.

The new organization will combine Avendra’s North American business with Aramark’s global supply chain footprint in 15 countries and the resources of Pelican Procurement Services, Expert Cost Control, Trinity Purchasing and First Choice Purchasing to form Avendra International.

“With the new organization, we are expanding our reach and capabilities to serve clients worldwide while maintaining the same exceptional service and local expertise that our clients have come to expect,” said Autumn Bayles, Aramark’s Senior Vice President of Global Supply Chain and Group Purchasing Organizations.

Avendra International will operate with the same successful Avendra procurement services model built in North America, but optimized for geographic differences through dedicated in country teams that have expertise with local supply chains and client preferences.

“We understand that every business is unique, with distinct goals and challenges,” Bayles added. “Avendra International offers integrated resources, local expertise, cutting edge technology, and the leverage of our global procurement network to provide exceptional service and economics for our clients.”

The new organization is positioned to grow with an infrastructure and training team that is already supporting initiatives in new geographies such as Asia, Europe, and South America.

About Avendra International

Avendra International is a leading strategic procurement and supply chain partner to a wide range of organizations, including hotels, hospitality and leisure resorts, healthcare, and educational institutions worldwide. Avendra International leverages $20 billion in procurement power and combines supply chain resources backed by Aramark’s global footprint across 15 countries. What makes us stand out is our team of local experts who are deeply knowledgeable about the cultural, industry and sector-specific nuances of each country we operate in. Whether clients seek to reduce costs, boost efficiency, drive innovation, or meet sustainability targets, our tailored solutions, advanced technology, and industry expertise empowers organizations to thrive.

 Learn more at www.avendra.com and connect with us on LinkedIn

Lynsey O’Keefe set to drive growth in food and workplace services for Sodexo UK & Ireland #

Sodexo UK & Ireland has strengthened its leadership team with the appointment of Lynsey O’Keefe as its new CEO for its corporate services and energy & resources business segments, which deliver workplace services, facilities management and food services to some of the world’s most recognisable brands at around 670 sites in the UK and Ireland.  

Lynsey, who has extensive experience across food services, workplace, and facilities management in a range of sectors, will be responsible for driving Sodexo’s continued growth in the delivery of sustainable, delicious food choices and valued experiences in the workplace. Her remit will span a variety of sites from corporate offices, data centres and manufacturing centres to offshore platforms, refineries and remote sites. 

Prior to joining Sodexo, Lynsey was managing director for a flexible workspace provider and over the last two decades has held senior positions within leading organisations including Compass and DHL. 

With an exceptional track record of delivering strong growth and fostering employee engagement, Lynsey’s appointment will strengthen Sodexo’s ambitions to grow its position within the corporate and energy sectors. 

Sean Haley, CEO Sodexo UK & Ireland said: “We are delighted to welcome Lynsey to Sodexo. Her significant experience in food and workplace services, combined with her proven commercial success, will undoubtedly help us to continue to transform and grow our business with our clients in both the corporate and energy sectors.”

Lynsey O’Keefe adds: “With exciting new developments in Sodexo’s food brands and services, and workplace experience high on the C-suite agenda of many organisations, I am looking forward to helping drive the business to grow even further and to meeting the teams who every day are delivering the very best for our clients and customers in whatever environment they work.” 

Sodexo’s corporate services and energy and resources business employs over 6,000 people in the UK, and around 2,500 people in Ireland.  Its clients operate in diverse sectors including professional and financial services, pharmaceuticals, energy, media and technology. 

Vacherin and Westminster Kingsway College launch PLATE, a pioneering talent programme to engage the next generation of chefs #

Vacherin has joined forces with Westminster Kingsway College and Chef Sabrina Gidda to launch PLATE, a next generation chef talent programme specifically designed to develop, support and inspire students throughout their learning and into successful chef careers that allow their skill set, individuality and ambition to flourish.

PLATE, which stands for Performance, Learning And Technical Excellence, launched this week at a special event at Westminster Kingsway College, with students invited to apply to be part of the first cohort that starts in October.

Designed collaboratively to unlock talent and ambition and support the transition from education into industry, PLATE enhances the student experience with broader skills training and exposure to the wide range of exciting opportunities hospitality, and particularly contract catering, has to offer.

The pioneering two-year programme represents a new direction for business/college partnerships. It elevates the traditional work placement concept with a more inclusive and nurturing approach that shows the length and breadth of possibility within the industry and its value, as well as recognising the individual and addressing the barriers to course completion and career progression that can be experienced.

Six culinary students per PLATE cohort will be supported Vacherin, London’s specialist caterer, throughout years two and three at Westminster Kingsway College, extending into their career pathways, as follows:

Financial support to cover the cost of learning (from uniforms to equipment)
Skills training, learning and development opportunities, as well as pastoral care
Mentoring from Vacherin’s experienced chefs
External stages that showcase the hospitality industry
Supplier visits and industry events that provide a deeper understanding and appreciation of the industry
Additional paid work placement opportunities (outside of the mandated college work placement requirements)
Guaranteed role within Vacherin on completion, with access to the many benefits and learning and development opportunities this includes.

Alex Rowe, Head of Food at Vacherin, said: “We’re incredibly excited to have launched PLATE to students at Westminster Kingsway College and to see our vision to inspire future generations of chefs come to life. We’re proud to lead the way in revolutionising industry/college relationships and taking the traditional concept of the work placement to the next level, with a programme that supports and empowers students throughout their learning and beyond. Our chefs can’t wait to support the first cohort and give them enrichment experiences that will unlock their talent and passion for hospitality, build their confidence and help launch their careers. Our ambition is to grow the programme with larger cohorts year on year, and to roll it out further across our sister brands within the CH&CO family.”

Sabrina Gidda, Vacherin’s Consultant Chef who has been instrumental in the development of PLATE, adds: “As an industry, we know that conventional culinary learning and career pathways are not right for everyone and can result in great talent being lost. Our programme aims to support the next generation of hospitality talent as they navigate a difficult landscape, making it as easy as possible to experience as much of the industry as possible, to find what excites them about their career and finish with a clear route to a paid job. More than ever, we must be ensuring succession planning across the industry and this starts at college. This project is full of possibility and opportunity, and we can’t wait to see it evolve.”

Miranda Quantrill, Curriculum Manager – Hospitality and Culinary Arts, Westminster Kingsway College, concludes: “PLATE is an extremely exciting opportunity for our young chefs. Having clear pathways from education to industry is crucial in helping students reach their full potential within the hospitality sector. The passion of Sabrina and the Vacherin team to focus on wider skills training and mentorship will no doubt encourage others to follow suit, and I look forward to seeing how our partnership can help develop and inspire within the education sector.”

Vacherin’s support of Westminster Kingsway College students doesn’t stop with the PLATE cohort, the business has also committed to giving back to the college with masterclasses and skills training for all culinary students, and to working with specialist industry partners to enhance student experiences.

Creed Foodservice launches UK’s first ever ‘Brain Food’ school menu #

One of the UK’s largest independent wholesalers, Creed Foodservice, has partnered with a renowned dietitian to launch the UK’s first ever ‘Brain Food’ school menu, as it’s revealed two thirds (64%) of parents worry about their child’s eating habits at school*.
 
The menu is launched as new research by the wholesaler reveals an overwhelming majority (96%) of parents say they would welcome their child’s school offering a menu that provides dishes rich in nutrients that support brain function, a sentiment shared by 76% of those who work in state secondary schools.
 
Creed Foodservice, which has over 50 years’ experience working within the education sector, has partnered with registered Dietitian Juliette Kellow to co-create the Brain Food menu with Creed’s team of Development Chefs, which is aimed at secondary schools.
 
Just 14% of parents say their child always eats well at school. This is resulting in significant missed revenue opportunities for state schools, as nearly three quarters (72%) of parents whose children take a packed lunch say they would encourage their child to buy lunch from school more often if there were more nutritious options on the menu.
 
Anna Clapson, Insights Manager at Creed Foodservice, says: “We wanted to understand what those on the frontline – who are with the children every day, whether that’s at home or at school – are seeing. And it’s clear how strongly linked nutrition and learning are; 94% of people who work in a state secondary school agree that pupils who consume nutritious, filling food and drink before and during school learn better.
 
“If pupils don’t eat something nutritious and filling before or during school, 83% say concentration is affected negatively, followed by mood and energy levels (77%), behaviour (75%) and ability to learn (69%). It’s not only classroom-based activity that is affected, 65% said physical health (such as headaches and stomach pain), sport (41%) and interaction with peers (39%), are also impacted negatively. If this is happening consistently, week in and week out, the overall effect on learning outcomes becomes substantial.”
 
Creed’s new Brain Food menu includes breakfast and lunch options, along with a smoothie station. Each recipe is packed full of ingredients that have a part to play in brain function, as well as offering nutrients for all aspects of wellbeing for teenagers, such as providing energy for playing sport and supporting cognitive function for music or drama lessons.
 
Breakfast dishes include Mexican Omelette Taco with black beans, guacamole and salsa, which provides many B vitamins, which are important for psychological wellbeing, and Strawberry Cheesecake Overnight Oats, providing a source of iodine, which supports cognitive function. Lunch dishes include grab and go options such as Loaded Sweet Potato Wedges topped with a beef and lentil Chilli Con Carne or Spanish Potatoes with Spinach, Chicken and Chorizo, both high in iron and copper, Salmon and Broccoli pasta in a light cream cheese sauce providing DHA, an essential omega-3 fat needed for normal brain function, and a Posh Pot Noodle with chicken and vegetables in a miso broth, which provides potassium, copper, B vitamins and vitamin C, all needed for the nervous system, of which the brain is the control centre.
 
Rob Owen, Executive Business Development Chef at Creed Foodservice, who co-created the menu, says: “Half the battle for schools isn’t just encouraging children to eat the right food at breakfast and lunchtime, it’s getting them to eat a proper meal full stop. Our findings show that pupils’ main priority at lunchtime is socialising with their friends and 48% of parents told us their child skips breakfast at least one school day every week. No one can function well if they don’t have any fuel inside of them.
 
“Given the rise of street food, the popularity of global cuisine and changing behaviour, pupils are seeking more innovation from their food choices. Equally they are favouring eating on-the-go, with a third (33%) of state school pupils choosing to grab a quick snack on their lunchbreak as opposed to just 20% physically sitting down and eating a meal in the canteen area.
 
“The challenge for schools is how they marry what pupils want with budgets and standards. We’ve done the legwork for them – our Brain Food menu offers dishes in formats that pupils want to eat, that are cost-effective and are simple to prepare and serve.”
 
Juliette Kellow, registered dietitian, says: “The impact of nutrition on brain function is huge, affecting children not only at school, but at home, too. There are many nutrients – from carbohydrates, DHA (an omega-3 fat) and iron to zinc, iodine and a range of B vitamins – that help to keep the brain working at its best, whether that’s through contributing to cognitive and psychological function or supporting the nervous system.
 
“Creed’s new Brain Food menu is all HFSS compliant. None of the breakfast or main dishes have any red traffic lights either, so aren’t classified as ‘high’ in fat, saturates, sugars or salt. Hydration has also been closely considered as even mild dehydration can affect mental performance, so there are plenty of fruit and vegetables to support this.  I’m pleased to have been able to work on this menu, which is bold and innovative in its approach.”
 
The Balcarras Trust, a Multi-Academy Trust based in Gloucestershire, looks to host a Brain Food menu trial with Creed to their 1,300-strong student cohort this term. Ian Cole, Head of Catering, says: “We welcome fresh and new ideas on how to enhance our food offering to pupils. Working with a wholesaler like Creed, who can pool their resources, knowledge and expertise into conducting research, developing new menus and sourcing products that help create compelling menu options for our pupils, is exactly why we choose to partner with them.”
 
Key Research Findings
 
People who work in state secondary schools
 
A whopping 94% of people who work in state schools agree that pupils that consume nutritious and filling food and drink before and during school learn better. 

If a pupil doesn’t eat something nutritious and filling before or during school, respondents agreed the below was affected negatively:
 
State Schools
Concentration 83%
Mood and energy levels 77%
Behaviour 75%
Ability to learn 69%
Physical health eg headaches, stomach pain 65%
Participation in lessons 64%
Taking part in sport 41%
Interaction with peers 39%
Participation in after-school clubs 28%
 
Friends are more important than food, with eight out of 10 (77%) people who work in state schools saying pupils’ main priority at lunchtime is spending time socialising with their friends. 

Half (52%) said the priority at lunch time is spending time playing sports outside such as football on the school field. 

How pupils prioritise eating at lunchtime:

A third (33%) say pupils prioritise grabbing a quick snack on their lunch break.
Nearly three out of 10 (29%) say pupils prioritise getting a meal from the canteen in a takeaway format.
Just two out of 10 (20%) say pupils prioritise sitting down and eating a meal in the canteen area at lunchtime. 
Over three quarters of people who work in state schools (76%) think their school catering provision could be doing more to prioritise food that is good for brain function and supports learning. 
 
Parents of secondary school aged children (aged 11-16 years old)
 
Nearly half of parents (48%) say their child skips breakfast at least one school day every week. 14% say their child skips breakfast every school day. 
The divide between packed lunches and school lunches is fairly even, with 46% saying their child takes a packed lunch most often, and 48% saying their child buys their lunch from school most often. Only 5% say their child buys their lunch from a nearby shop. 
Nearly three quarters (72%) of parents who have children who take a packed lunch say they would encourage their child to buy lunch from school more often if there were more nutritious options on the menu. 
If their child hasn’t eaten nutritious, filling food at school, parents say it affects them when they get home: 
They are hungry and fill up on convenient, easy-to-eat snacks (e.g. crisps, biscuits, sugary drinks) – 44%
They are ‘hangry’ (angry / grumpy due to hunger) – 42%
They have little energy – 35%
They communicate less than usual – 22%
They don’t concentrate on their homework very well – 21%
They are not as interested in taking part in their after-school activities and clubs – 12% 
Just 14% of parents say their child always eats well at school. 
Two thirds (64%) of parents say they worry about their child’s eating habits at school. 
Four out of ten parents (43%) say they either don’t know whether to trust, or don’t trust, their child’s school caterer to provide balanced, nutritious food that will support their child’s learning. 
An overwhelming 96% of parents would welcome their child’s school offering a menu that provides food dishes rich in nutrients that support brain function. 
Six out of 10 (60%) parents give their child a supplement.  
The most popular supplements that parents give their children are Multivitamins and Minerals (37%), Vitamin D (23%) and Vitamin C (21%). 
 
Rob Owen concludes: “It’s not just about the catering teams delivering the menu, it’s also about educating pupils on good food choices. Highlighting ingredients on menus so pupils understand how the food benefits them raises understanding of what nutrients they are putting in their bodies and encourages them to make better and more informed choices.”
 
To view Creed’s Brain Food menu please visit: https://www.creedfoodservice.co.uk/content/brainfood

Compass One Drives Social Value Through Specialist New Team #

Compass One, which brings together the specialist expertise of Compass Group UK & Ireland’s ESS, Healthcare and One Retail sectors, has continued to increase its investment in social value year on year. To further enhance and increase the impact of its work, the company has put in place a dedicated social value team, made up of specialists in social value, HR, sustainability, nutrition and campaigning, tasked with focusing on this agenda and delivering greater social impact for its clients and local communities, as well as its own colleagues.

The team will be supporting the ambitions of Compass Group UK & Ireland’s Climate Promise – looking to achieve Climate Net Zero by 2030; Social Promise – providing opportunities for all and breaking down the barriers to employment; and Wellbeing Promise – improving the health and wellbeing of clients, customers and colleagues.

Jess Payne, Director of Social Value, is leading on social value strategy. With a background in HR and business management, Jess is an advocate of combining academic and operational knowledge, holds multiple degrees and certifications, including Business Studies and Human Resources degrees, and has Associate Practitioner status with Social Value UK.
 
Rees Bramwell, Sustainability Director, is responsible for delivering the company’s Climate Net Zero commitments, as well as its approach to biodiversity, deforestation, waste, packaging and water stewardship. Rees started his Compass career as a nutritionist, subsequently completing a postgraduate masters in Sustainability with Cranfield University.
 
Neely Mozawala joins as Social Value Lead, following a year spent driving Compass Group UK & Ireland’s social value agenda. Previously a specialist diabetes podiatrist in the NHS, Neely is founder of the successful NHS “No Hungry Staff Campaign”, set up to secure 24/7 access to hot, nutritious and affordable food to NHS Staff.
 
Leanne King, Head of Nutrition and Wellbeing for ESS, is leading on the Compass One wellbeing strategy. A registered nutritionist, Leanne has been with ESS for more than 11 years and is responsible for working with the company’s chefs to deliver nutritionally balanced, compliant menus, as well as the development and delivery of ESS’ wellness strategy.
 
The team is completed by Nicola Langston, responsible for social value project management and engagement, and Grace Nichols-Singh, data analyst in the Compass One E15 team, who specialises in reporting and predictive analysis of the organisation’s social value promises and KPIs.
 
Jess Payne, Director of Social Value for Compass One, commented:
“I’m excited to have joined Compass One at a pivotal moment, when we have so many opportunities to drive change. Whether in hospitals, military sites or central government departments, our clients are at the heart of our society, and this is where social value can have such a big impact. Everywhere you look in Compass One, you find passionate people doing incredible things for their colleagues and communities. It’s exciting to be part of such an authentic and motivated team.”
 
Mark Webster, CEO – Compass One, added:
“Within the Compass One sectors, we’ve long been committed to doing the right thing for our communities and the environment. I’m delighted that we now have a team of specialists dedicated to maximising the social value we deliver. I’m excited about how they can build on some of the great projects and initiatives already underway in our business, as well as introducing innovative new ideas to further enhance our impact.”
 

New study reveals what's driving Brits' passion for pastries #

British consumers have a big appetite for pastries, with a report from baked goods producer Délifrance revealing that viennoiserie is outpacing overall bakery market growth in both the foodservice and retail channels. 
 
Published this month, the Prove It: Viennoiserie report looks at the products and factors driving growth in this colourful and exciting category. Insights revealed in the report include: 
 
A third of pastry consumers have increased the amount of pastry products they eat 
The proportion of shoppers buying pastry products on impulse has risen 
Price has overtaken freshness as the second most important factor - after quality - when buying pastries 
Seven out of 10 consumers would like to know more about the sustainability of the baked goods they buy 
Four out of 10 consumers are tempted to try a pastry product based on how good it looks  
These topics and many more are examined in the report, which has been compiled following a survey of 1,000 UK adults who regularly eat viennoiserie products and offers insight into consumer behaviour in and out of home. This report also uses Délifrance internal market estimates and insight, external market data and the experience and views of food trends experts Harris & Hayes. 
 
"We look at the trends and products shaping this vibrant category, from continued consumer demand for exciting and indulgent treats to the role of sustainability and pricing," says Délifrance marketing director Stéphanie Brillouet. 
 
"We also examine the key factors driving purchasing decisions in both foodservice and retail, including where consumers are buying their pastries, where and when they are eating them, and what they are looking for from viennoiserie." 
 
And it seems that what many look for are classic treats, with pain au chocolat and the plain croissant clear favourites, although innovation continues to play a vital role in ensuring the category remains vibrant and relevant.  

As Harris & Hayes puts it: "Pastries continues to be an exciting, innovation-led category, which is a beacon of escapism and indulgence in difficult economic and geopolitical times." 

UK Eating Out Market to Benefit from Falling Inflation and Stabilising Economy, says Lumina Intelligence’s Operator Data Index #

The latest insights from Lumina Intelligence’s Operator Data Index reveal a promising outlook for the UK’s eating out market in 2024. Falling inflation is set to ease pressure on business margins and consumer wallets, with average earnings expected to outpace inflation for the first time in two years. A stabilising economy is poised to reinvigorate the sector, fostering greater demand for food and drink experiences outside the home following a period of constrained spending.

Consumer confidence has gradually returned to near pre-pandemic levels, settling at -13 in August. This rebound is driven by falling inflation, mortgage-friendly interest rate cuts, and increased political stability following the general election. Despite these positives, lingering uncertainty about the broader UK economy has caused consumer confidence to stagnate.

The restaurant market is forecast to grow by +1.4% in 2024, though this remains slightly behind the total eating out market’s projected growth of +2.8%. Strategic restructuring among restaurants and cautious consumer spending are likely to temper further gains. In contrast, premium brands like Dishoom, The Ivy, and Miller & Carter continue to thrive due to their focus on high quality offerings, with fast-growing brands such as Yard Sale, Rudy’s, and Slim Chickens capitalising on consumer preferences for specialised offerings and strong community engagement.

In the branded contemporary fast-food market, turnover growth of +14.9% is expected in 2024, fuelled by physical expansion from brands including Five Guys, German Doner Kebab, and Popeyes. This surge is supported by the success of franchise models and increased presence in key travel hubs.

The UK pub and bar sector is forecast to grow by +1.5% in value in 2024, benefiting from easing inflation and major sporting events. However, challenges remain, with a projected -0.9% decline in outlets due to strategic disposals of underperforming sites and rising business costs. The top 10 operators are forecast to achieve +4.2% growth in 2024F driven by market leader The Lounges and the success of experiential concepts are predicted to lead turnover growth in the coming year.

In the coffee and sandwich sector, leading brands are set to achieve +2.8% outlet growth in 2024. Costa and Greggs continue to drive efficiency through tech integration and supply chain improvements, while brands such as Grind and WH Smith focus on expansion into travel spaces through format innovation and strategic partnerships.

16 Compass chefs to embark on ‘Forward with Marcus Wareing’ #

A further 16 chefs have been selected to join the fourth cohort of Compass Group UK & Ireland’s prestigious ‘Forward with Marcus Wareing’ programme.

Originally launching in August 2021, 95% of the first two cohorts have now achieved their Senior Culinary Level 4 Apprenticeship or Operations/Departmental Manager Apprenticeship – with everyone achieving a distinction grade on the Culinary Level 4 Apprenticeship.

Cohort 4 will launch this month with the first away days taking place at the Ground Up Cookery School. The programme is supported by a number of added value enrichment activities, which will include a visit to the BioHub Farm near Harrogate looking at regenerative farming projects, learning about agroforestry systems and cooking outdoors with sustainable British ingredients.

With a fundamental focus on subjects including sustainability, commerciality, people, and skills, the programme has continued to evolve. Chefs will benefit from direct access to thought leaders (both within Compass and external experts) who are advising the business on sustainability, with the aim of growing their knowledge in this space. They will also deliver social value, by committing to working with community groups and passing on culinary skills and knowledge. Previous participants mentor new cohorts, to support and share ideas and best practice.

Marcus Wareing said: “The Forward programme was designed with supporting more senior culinary talent in mind, taking them to the next level by offering a specific development pathway. We couldn’t have envisaged the success we have had since launch and it’s amazing to get to know every new cohort and watch them learn and thrive.

This industry never stands still, so we continue to evolve to ensure that content remains forward thinking and industry leading, and I am looking forward to working with the next 16 chefs as part of our newest cohort.”

Jonathon Foot, Head of Apprenticeships and Early Careers, Compass Group UK & Ireland said: “We have continued to build on the programme adding in new workshops and enhancing the experience. I can’t wait to see this new cohort flourish and build their knowledge and understanding all supported through mentoring from Marcus and Compass chefs.”

The full list of chefs selected to take part in cohort 4:

Cale Flynn – Business and Industry
Craig Gent – Business and Industry
Katie Forsyth – Business and Industry
Sean Hallett – Chartwells
Junior Geyoro – Chartwells
Dawn Baker – Chartwells
Sara Goss - ESS
Oliver James - ESS
Nathan Clarke - ESS
James Bruce - ESS
Oliver Ward – ESS
Alessandro Grossi - Levy
Guillaume Tredez - Restaurant Associates Group
Dwayne Marcellin - Restaurant Associates Group
Sam Worley - Restaurant Associates Group
Dan Wilson - Restaurant Associates Group

Sodexo appoints new Chief Information Officer for UK & Ireland #

Sodexo UK & Ireland has appointed Marc Cooper as its new Chief Information Officer (CIO), a key role in delivering the company’s ambitious plans for tech, data, and digital innovation.  
 
Marc joins Sodexo with over 20 years of experience in leading digital and technology transformations for companies across a wide range of sectors, including food service, telecommunications, travel, and financial services. His background includes senior leadership roles at global brands such as McDonald’s, EE, Epson, and British Airways.   
 
As Senior Director of Global Digital Product & Experience at McDonald’s, Marc oversaw the development and management of global digital platforms, leading strategies that significantly boosted app sales and enhanced customer experiences across various channels. 
 
Patrick Forbes, Managing Director of Tech & Services at Sodexo UK & Ireland, said: “Marc’s extensive experience and impressive track record across multiple sectors make him a valuable addition to our team. His ability to consistently deliver impactful results will be vital as we continue working to meet the changing needs of both our business and our clients through digital and technological solutions." 
 
Marc Cooper, Chief Information Officer at Sodexo UK & Ireland, added: “I’m thrilled to join Sodexo to deliver digital transformation and services that support our teams and clients, helping us to reach our ambitious growth targets.”
 

Discover what the future holds at the FEA industry conference #

FEA Industry Conference, 20th and 21st November, Leonardo Hotel, Hinckley Island
 
The Foodservice Equipment Association has announced the agenda for its 2024 Industry Conference, which takes place on the 20th and 21st November at the Leonardo Hotel, Hinckley Island in Leicestershire.

The conference will examine some of the biggest issues the foodservice equipment sector is facing, including sustainability and the opportunities – and the challenges – presented by AI.

Conference will hear from futurist and strategic advisor Simon Stenning of Future Foodservice, who will lay out the current economic landscape and take a look at some potential future scenarios.

Improving the sustainability of the industry and its clients has been increasing in importance recently as the drive towards Net Zero gathers pace. The morning’s sessions examine the issue from different perspectives. This includes Pierre-Yves Paslier of Notpla explaining the benefits of investing in innovation, Tim Radcliffe of NHS England discussing the NHS’s Net Zero progress to date, and Oliver Rosevear, Sustainability Director of Fullers, who will discuss Net Zero from the operator’s perspective. The morning will culminate in a panel session, chaired by Dr Sam Mudie of Hospitality Energy Saving Experts, which will give the audience the chance to question all the speakers. 

The afternoon’s sessions will focus on one of the biggest new trends of recent years, the emergence of AI tools and what it could mean for foodservice equipment and catering as a whole. These sessions will be led by Peter Russell, the chief technology officer of the Russell Partnership.

An update on FEA’s Foodservice Carbon Professional course will be followed by a talk from last year’s FEA Apprentice of the Year, Morris Fowler of Falcon Foodservice, who will give his perspective on the best ways to attract and nurture new talent in the sector.

Conference will also feature a live edition of the popular podcast Kitchen Curiosity, with host Radford Chancellor interviewing new FEA chair Emma Brooks and FEA Chief Executive John Cunningham, discussing market trends and the latest developments within the sector.

The FEA AGM takes place on the Wednesday, as well as the popular charity dinner, which this year will include the announcement of the Charitable Endeavor Award. On Thursday, after the conference programme, there will be the annual gala dinner, including the presentation of the FEA Apprentice Award, the FEA Chair Awards, and the Outstanding Service to the Catering Equipment Industry Award.

For the latest news on the industry conference, to book places, or to find out about entering the awards, visit feaconference.co.uk. This year there is a limited number of ‘first time delegate’ places costing just £55, provided they are accompanied by a FEA member booking a residential package. 
 
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 

AberNecessities receives £10k grant to help in its mission to ensure no child goes without #

Aberdeen-based children’s charity, AberNecessities has received a £10,000 grant from the Sodexo Stop Hunger Foundation to support the charity’s Bright Future Project, an initiative aimed to help children and families from disadvantageous backgrounds through partnerships with local schools in Aberdeen. 

Since its launch in 2019 AberNecessities has supported over 18,000 children through the distribution of essential and basic necessities that no child should go without, from maternity bundles for mother and baby to nappies, formula milk, clothing, toys and equipment for children aged 0-18 years. 

The £10,000 grant will fund 660 care packs for families in need, containing breakfasts, snacks, toiletries, household items, and school supplies. These care packs will help ensure children attend school nourished, clean, clothed, and equipped with the basic supplies needed to learn, grow and thrive. 

The Bright Future Project focuses on empowering children in Aberdeen and Aberdeenshire by providing the resources they need to start each day positively. By ensuring access to essential items, the project helps children feel prepared, confident, and ready to engage fully in their education, giving them the tools to improve their academic performance and unlock their full potential. 

Camille Thobois, Stop Hunger Foundation lead, Sodexo UK & Ireland said: “AberNecessities is transforming lives in the Aberdeen community. Our colleagues in our Aberdeen-based Energy & Resources team have been supporting the charity through skills based volunteering and we are pleased to be able to provide additional support to the charity with this grant for its Bright Future Project. Together we’re empowering families to break the cycle of poverty and build brighter futures.” 

Danielle Flecher-Horn, Founder of AberNecessities, added: “We are incredibly grateful for Sodexo's continued support and the impactful initiatives we've had the privilege to collaborate on. Providing these care packs will not only support local families but also empower children to engage confidently in their education, helping them contribute meaningfully in school. This partnership is creating opportunities for brighter futures across our city, and we couldn’t be more thankful." 

Sodexo’s Energy & Resources team, based in Aberdeen, has been supporting the charity over the last year through skills-based volunteering. Volunteers have provided 127 hours of volunteering support to the charity including admin support, facilities and grounds maintenance, as well as helping out with donations and deliveries. The team also facilitated a donation of 26 refurbished bikes to Northfield Academy pupils, collaborating with the bike workshop at HMP Addiewell, which is managed by Sodexo. 

Sodexo is the founding partner of the Sodexo Stop Hunger Foundation, a UK registered charity. Since 2005 the Foundation has been focused on empowering the most disadvantaged communities across the UK and Ireland to tackle the root causes of food insecurity and poverty. 

The Foundation supports a number of projects and organisations focused on improving skills, supporting mental health, mentoring, providing education opportunities and building financial literacy and confidence from an early age. 

Thanks to the financial support of Sodexo, 100% of donations made to the Stop Hunger Foundation will go directly to financing activities and sustainable solutions for disadvantaged communities to exit food insecurity.