Members’ News

November 2024

Springboard Awards for Excellence 2025 calls for nominations to celebrate hospitality heroes #

The Springboard Awards for Excellence 2025, sponsored by Delaware North, are now open for nominations, inviting individuals and businesses across the sector to showcase their incredible achievements. Set to take place at the iconic Wembley Stadium in the Sir Bobby Moore Room on 2nd April 2025, the awards promise to be a night of unforgettable celebration, recognition and inspiration.
 
The Springboard Awards for Excellence honour achievements across various categories, reflecting the dynamic and diverse nature of the hospitality sector. Categories for 2025 offer a wide range of opportunities for recognition, including:

Career Development Initiative sponsored by Diageo
Employee Health & Wellbeing sponsored by Hand Picked Hotels
Sustainable Business Award sponsored by Nestle
Community Engagement sponsored by 5 Hertford Street and Oswald’s
Best Employer sponsored by Boyes Turner
Employee Engagement Award sponsored by Indeed Flex
Springboard Ambassador of the Year Award sponsored by BaxterStorey
The Chris Beaumont Outstanding Contribution Award sponsored by Bidfood

…and many more! 

Chris Gamm, chief executive of Springboard, says: “This is your chance to shine a spotlight on those making a difference. To celebrate excellence in hospitality by recognising those who are committed to raising standards, driving innovation, and championing the industry’s future. Whether you’re a small, family-run business or a large, multi-national company, the Springboard Awards for Excellence is the ultimate platform to showcase your success or nominate someone you feel has gone the extra mile.”

To enter, or nominate an individual or business, simply visit www.springboard.uk.net/awards and complete the submission form by Monday 6th January 2025.

Sodexo supports Care After Combat event to highlight issues faced by veterans #

Sodexo UK & Ireland was proud to support the Care After Combat all-party parliamentary event held at the Houses of Parliament on 9 October 2024, highlighting the valuable work of the charity in support of former British Armed Forces personnel in the justice system. 

Hosted by Steve Yemm, MP, the reception saw around 100 MPs and peers from the House of Lords hear from Care After Combat CEO Adrian Kirk about the charity’s work to address the issues faced by veterans reintegrating into civilian life, especially for those becoming involved in the justice system. The charity provides personalised mentorship and comprehensive support services. 

Adrian Kirk, CEO, Care After Combat said: “The vast majority of those who serve in our Armed Forces go on to lead very successful lives beyond the military.  But for some the transition to civilian life can be a struggle and, for a subset of those, their experiences lead to involvement with the justice system.  British Armed Forces veterans remain the single largest occupational group within UK prisons.  That’s where Care after Combat comes in, providing specialist support to veterans in the justice system to help rehabilitate, prepare for release from prison and successful reintegration into society, and reduce reoffending. 

“We are proud to be delivering life-changing support to veterans in prisons across all of England and Wales, through our own Project Pheonix and co-delivering NHS England’s Op NOVA service alongside Forces Employment Charity. 

“It is a huge honour and privilege to be able to speak with many MPs, Peers, and Ministers about the work we do and to highlight the continued and significant need of veterans in the justice system.  My sincere thanks go to Steve Yemm MP for hosting the event and to Tony and the Sodexo team for supporting." 

As a long-time partner to the armed forces community and with extensive experience of managing prisons, Sodexo knows the challenges and issued faced by both veterans and ex-offenders and is committed to providing as much support as possible to help them. 

Tony Simpson, Justice Operations Director for Sodexo UK and Ireland spoke at the event about Sodexo’s Starting Fresh programme which was launched in March 2023 to promote the benefits of recruiting prison leavers across the business community. 

Speaking at the event Tony said: “Sodexo has been operating across both prisons and military facilities for many years. We are therefore perfectly placed to apply our knowledge, resources and energies to activities which help those who serve, or have served. 

“We see all too clearly the impact of imprisonment on veterans but we also fully understand their strengths, skills, aspirations and support requirements. Having a job, by itself, can reduce reoffending rates by up to 9%. However, as Care after Combat recognise, many groups, including veterans benefit from more specialised mentoring programmes which look across a whole range of support needs. 

“There is more we can do, and we will be continuing our discussions with Care After Combat to explore how we can support veterans in prisons, building on the experience within other prisons, but also linking up our volunteering work, employment opportunities and other specific projects.” 

At the event Sodexo shared its Starting Fresh MPs toolkit developed specifically to enable them to engage with businesses and prisons in their local constituencies to help support prison leavers find employment opportunities and to break the cycle of reoffending. 

In its first year, Sodexo’s Starting Fresh programme supported our Prison Employment Leads form many new partnerships with companies such as Marriott Hotels, Burger King and Iceland. These collaborations included employer days in prisons, allowing businesses to meet potential employees and learn about their skills and qualifications first hand.  It also offers free guidance to employers, encouraging more businesses to proactively recruit skilled and qualified people with convictions. 

Sodexo UK & Ireland’s purpose has always been to contribute positively to the communities in which it operates. Sodexo was an early signatory of the Armed Forces Covenant and as a partner to the military for over 30 years Sodexo continually looks to support and provide employment opportunities at every level to those leaving the military. It also has a number of veteran-owned SMEs as supply partners. 

Early this year Sodexo was ranked 17 in the GREAT British Employers of Veterans Top 50 list for 2024. It has its own veterans, reservist and military families network group with membership of over 60 employees and Richard Jones, operations director for defence at Sodexo is a committee member of the IWFM Veterans in FM group. 

Lexington Executive Project Chef graduates from WiHTL’s Ethnic Future Leaders Programme #

Dang Pham, an executive project chef for leading caterer, Lexington, is delighted to have graduated from the award-winning Ethnic Future Leaders Programme (EFL).
 
The programme, run by WiHTL, aims to improve ethnic diversity in leadership through identifying and investing in employees from diverse ethnic backgrounds who demonstrate leadership potential, and supports their progression into more senior roles across the hospitality, travel, leisure and retail sectors. 
 
Pham, executive project chef for Lexington, was nominated for the position by his line manager and managing director, Matt Wood. Having personally experienced racism whilst growing up, Dang was motivated to participate in the program, forging new connections with professionals from similar backgrounds across the industry.
 
WiHTL is the only Collaboration Community devoted to increasing equity, diversity and inclusion of its dedicated sectors and its mission with Diversity in Retail is to support companies across the hospitality, travel, leisure and retail industries to create diverse and inclusive workplaces, and to positively impact five million employees globally by 2030. 
 
The EFL programme provides participants with many benefits including:
 
Membership to a lasting alumni network
Opportunity to experience reverse mentoring with senior leaders
Guidance from industry leaders and external experts 
Personal support for career development and progression 

Commenting on this achievement, Dang Pham said: “I feel very proud to have gained a place on the EFL programme. Lexington is an inclusive organisation that has always supported my personal development, and I welcome this opportunity to develop my skills and career prospects further by engaging in this exciting leadership programme.” 
 
Matt Wood, managing director of Lexington Catering said: “We are delighted that Dang will have access to the benefits that this prestigious EFL programme provides. We are committed to ensuring that Lexington is a diverse and inclusive organisation to work for and to ensure that all our colleagues have every opportunity to progress in their careers.”
 
WiHTL nurtures collaboration across the industries it represents to create opportunities to interact and identify best practices in the HTL sector. It supports organisations to build a diverse talent pipeline through cross-industry Leadership Development Programmes. 

Nestlé Professional Opens Registrations for the 37th Toque d’Or Competition #

Nestlé Professional has officially opened registrations for the 37th edition of its Toque d’Or competition. College lecturers have until January 17 to register their Level 2, 3, and 4 back and front of house students.

To provide further guidance to participants, a Google Hangout will be hosted before the entry challenge closes. Past competitors will share their experiences, offer advice, and provide insights into the products and challenges students will encounter in this year’s competition. This virtual event will be an invaluable resource for students as they prepare to take on the Toque d’Or journey.

Jasmine Ferdinando, 2024 front-of-house (FOH) winner said this regarding her experience on the competition: “I’m so grateful to have had this opportunity, to meet so many amazing people and to develop great friendships along the way. I can’t wait to put the skills and knowledge that I’ve been able to gain over the last few months to the test, as I get ready to start my career.”

Next year’s winners will embark on an unforgettable adventure to Italy, immersing themselves in the heart of its world-famous food and drink culture. They’ll have the chance to explore the very best of Italian produce and visit Nestlé’s food and beverage sites for a behind-the-scenes look at the industry. This exciting journey will offer a unique blend of culinary discovery and industry insight in one of the most iconic food destinations on the planet.

2024 Toque d’Or BOH winner, Geraldine Sierra Torres, who returned from the grand prize of a once-in-a-lifetime foodie trip in Switzerland said this about her experience: “This journey has been an incredible and fun-filled experience, exceeding all my expectations. I'm deeply grateful for this opportunity, which has not only provided me with unforgettable memories but also invaluable knowledge that will shape my future career.”

Toque d’Or 2025 promises an exciting journey for Back and Front of House students aged 18 to 25 on Levels 2, 3, or 4. Across six action-packed stages, entrants will not only expand their knowledge in key areas of the hospitality industry but also meet and impress renowned judges.

After competing in their colleges, the top students will head to the National Heats in March at The Grand Cookery School in York, where the excitement truly begins. The Grand Finals in May will be a thrilling experience, with each day packed with surprise challenges designed by industry experts to test their skills and creativity. From the National Heats to the Grand Finals, every stage is designed to push students to their limits and showcase their talents in front of the best in the industry. Lecturers must register students who meet the criteria.

Katya Simmons, Managing Director of Nestlé Professional UK&I said: “The hospitality industry offers dynamic and rewarding careers with opportunities to make a real impact. Our Toque d’Or competition is a fantastic way to bridge the gap between classroom learning and the industry, offering students the chance to engage with influential chefs and gain practical experience.”

Over the years, Toque d’Or has attracted high-profile judges including Michelin star chef Tommy Banks, Anton Mosimann OBE, sommelier and wine expert Raul Diaz, and food writer and influencer Julie Jones. The competition has built a strong network of supporters and alumni, from James Martin and Jamie Oliver to Brian Turner, Paul Gayler, James Tanner, and Simon Hulstone.

To register and find out more about the competition’s format and timeline, college lecturers, employers, and apprentices should go to: Nestlé Professional Toque d'Or 2025.

Levy Ireland Launches Pioneering Positive Carbon Food Waste Reduction Initiative #

Dublin – Leading sports and entertainment hospitality provider, Levy Ireland, has today announced the launch of a groundbreaking food waste reduction initiative in partnership with Positive Carbon.

Positive Carbon's advanced food waste monitoring system uses cutting-edge sensors to track and analyse discarded food items, providing accurate data and valuable insights on waste patterns. This information will empower Levy Ireland teams to identify food waste sources and implement targeted reduction strategies. By gaining visibility into food waste, chefs can streamline operations, improve cost control and ensure consistent progression towards sustainability objectives.

The Convention Centre Dublin (The CCD) will be the first Levy Ireland partner site to embark on its Positive Carbon food waste reduction journey. With its busy portfolio of events and conferences, and a vision to become Ireland’s most sustainable venue and a leader in sustainable event delivery in Europe, The CCD was the perfect choice to launch the Positive Carbon food waste programme.

Lenny Fearon, Culinary Director, Levy Ireland is passionate about the initiative and says: "Levy Ireland is delighted to partner with Positive Carbon to address the critical issue of food waste. This scheme aligns with our commitment to sustainability and our goal of decreasing food waste on our mission to achieving net zero. By leveraging Positive Carbon's technology, we can make a measurable impact and set a new standard for the hospitality industry.

“The Convention Centre Dublin is just the start; we will be introducing the Positive Carbon food waste reduction technology across our Levy Ireland portfolio."

Alan Gallagher, Director of Event Operations, The Convention Centre Dublin: "Food waste is a significant contributor to our carbon footprint. We are proud to collaborate with Levy Ireland and Positive Carbon to implement innovative solutions that use technology, not only to help us achieve our sustainability goals but to support our clients in delivering on their sustainability ambitions. This initiative demonstrates our dedication to responsible practices and our commitment to creating a more sustainable future."

Mark Kirwan, CEO, Positive Carbon comments: "Positive Carbon is excited to partner with such esteemed organisations in the food and events industry. The proactive stance of both Levy Ireland and The Convention Centre Dublin on food waste demonstrates that we can all make a significant impact on the planet. Their leadership in sustainability is commendable, and we look forward to sharing their journey and successes.”

Levy Ireland has been working with The Convention Centre Dublin since it first opened in 2010. Minimising environmental impact and ensuring a climate conscious and sustainable operation is key to its long-standing relationship.

UK Water Industry Research investigates charging foodservice operators for FOG #

FEA says members and interested parties should take part in research survey
Plus FOG to fuel: turning FOG from a nuisance into a revenue source

The foodservice industry knows that FOG (fats, oils and grease) is a major worry - especially for the water companies who often have to deal with its impact in the sewer system.  Monster fatbergs are a favourite media trope and hospitality operators have to improve the way they deal with the issue.  As water companies come under increasing pressure to keep waterways clean and clear, UK Water Industry Research (UKWIR) is running a project that is looking into a charging system for foodservice sites, based on the level of FOG and food waste in their wastewater discharges.  

The survey comes at a time when there has been a rise in breaches of the Water Industry Act 1991 due to a lack of effective grease management control.  These have resulted in fines ranging from a few thousand to tens of thousands of pounds for foodservice business owners. 

FEA is asking members and other interested partes to take part in the survey, which will influence government policy.  It has a deadline of 27th November and can be accessed here. (surveymonkey.com/r/FOGtariffs). 

“The move to tighten up FOG control even further could lead to considerable on-costs for operators who are not dealing with it effectively,” says Andy Threlfall, FEA’s technical and policy director.  “Whilst many operators already go to great lengths to clean up their FOG, we have to ensure that the whole industry gets its act together.”

A major issue with FOG is the cost of disposal, and the difficulty of finding a carrier who will take it for reprocessing.     

“Equipment manufacturers (many of whom are FEA members) have developed multiple technologies to help with FOG.  It’s not all about adding costs: used cooking fat is increasingly a resource and a potential revenue stream, as more companies turn it into biofuel.” 

Indeed, one of FEA’s associate members, Eco Clarity, is now offering an ‘end to end’ solution for FEA members and their dealers and end users.  It takes all of the waste from grease traps and processes it, turning it into clean water and biodiesel.  The company is currently establishing a network of processing hubs across the UK. 

Recovering and repurposing FOG not only prevents it from contaminating the sewer system, it also minimises the amount sent to landfill.  At the same time, effective FOG management on site can enhance the efficiency of a commercial kitchen, by preventing clogs and backups in drains and pipes. 

FEA has collaborated with a number of industry partners to create a guide on management of FOG in foodservice contexts, covering the laws governing the issue, the types of equipment and solutions available to solve them, and what to do with FOG once it has been collected. The ‘Foodservice Fat, Oil and Grease Management Guide’ can be downloaded free of charge from fea.org.uk, via the ‘Information’ tab. 

The UKWIR survey suggests a future where businesses are financially penalised for poor FOG practice and rewarded for good.  “Instead of being a nuisance and a cost, FOG can bring profits to foodservice businesses,” says Threlfall.  “Turning it into a sustainable, profitable resource will be a major advance for the industry, helping with the circular economy.    

“We need to take FOG seriously, and we need to do it now.”   

FEA’s meeting for FOG members on 7th November included a tour of the Eco-Clarity processing facility in Hull.  The FEA’s FOG product group forum consists of specialists with expertise in FOG management solutions, covering design, equipment and services.  The group is helping to shape the future of FOG management.  Anyone interested in joining the group should contact Andy Threlfall via email, andy.threlfall@fea.org.uk. 

The Foodservice Equipment Association (FEA) is the independent, authoritative voice of the foodservice equipment industry, representing nearly 200 companies who supply, service and maintain all types of commercial catering equipment - from utensils to full kitchen schemes.  For more information on FEA visit www.fea.org.uk 

Sodexo’s commitment to its people recognised at multiple awards #

Sodexo UK & Ireland has been recognised at three prestigious industry awards this week. At the People Awards it took home the Employer Brand title, at the inclusion in EDI awards it received the Stakeholder award in the inclusion in EDI maturity curve category and at the PFM awards Henry Gribbin was named Account Director of the Year. 

People are at the heart of Sodexo’s business, and it is committed to supporting them as much as it can, it is Sodexo’s belief that its people should feel they belong to a company where they can act with purpose and thrive in their own way. 

At the People Awards Sodexo was recognised with the Employer Brand award. It was recognised for its authenticity, ensuring that the employee proposition it offers to new recruits is experienced by every existing team member too. Its employee value proposition is focused on creating clear progression plans for employees and implementing recognition programmes that celebrate achievement across the business.   

Comments from the judges included: “I loved the clear pillars, how they relate and have had impact. The approach is clearly values led from interview and throughout [employment] leading to higher retention”, and “Really solid entry with a well-defined employee value proposition that was co-created across the business, lives in all stages of the employee journey and is continuously evolving in response to feedback”. 

The inclusion in EDI awards, powered by WiHTL and DiR, recognised organisations, teams and individuals that have demonstrated exceptional commitment to the promotion of equity, diversity and inclusion (EDI) in the Hospitality, Travel, Leisure and Retail industry. 

Sodexo received the Stakeholder award in the inclusion in EDI maturity curve category and the DE&I team was highly commended in the EDI Team of the Year (more than 5,000 colleagues). 

Sodexo is committed to providing all employees with the best possible work life experience regardless of age, gender, nationality, culture or personal characteristics, and strives to build a diverse and inclusive culture where its people feel valued and respected as individuals. 

Sodexo's DEI initiatives are integral to its people strategy, driving positive social impact and supporting a sense of belonging among colleagues. From enhancing benefits to supporting impactful programmes such as the 10,000 Interns Foundation, Sodexo has shown a commitment to not just improving its internal culture but also influencing change across the broader industry. 

Mark Goodyer, HR director, Sodexo UK & Ireland said: “We rely on our people. It is our teams on client sites’ that make the true difference; an engaged workforce will deliver excellence in the services they provide. At Sodexo we are committed to creating an employee experience where everyone can bring their whole selves to work, and to ensure that each and everyone of our employees feel empowered and accountable and are given the chance to thrive in their career. To have recognised at both of these awards is a privilege we don’t underestimate.” 

Finally, Sodexo is also celebrating the achievements of one it colleagues, Henry Gribbin, who was named Account Director of the Year at the annual PFM Awards.  Henry has been the account director for Sodexo’s AstraZeneca UK South contract since January 2020. He oversees the 300-strong team delivering catering and soft facilities management services to AstraZeneca’s 5,000 plus employees at sites across the south of England. 

Michael Ripley, Head of Customer & Site Services, AstraZeneca UK South, said: "Henry has played a crucial role in fostering a positive relationship between AstraZeneca and Sodexo since taking on the role of account director. His strategic approach and unwavering dedication have significantly strengthened the partnership between our organisations. Henry's contributions as a leader have been incredibly valuable in solidifying a strong and mutually beneficial relationship." 

Sodexo strives to create significant social value and make a positive difference. As an employer of more than 30,000 people in the UK and Ireland it is committed to inclusive recruitment, training, and employment practices that contribute to greater social mobility and economic prosperity in society.

Nestlé Professional reveals trends shaping out of home desserts #

New research from Nestlé Professional reveals the key drivers and barriers behind UK consumers out of home dessert preferences. The ‘Breaking Dessert Barriers’ report offers insights to help operators better understand these trends, providing strategies to enhance dessert offerings, boost engagement and increase sales. 

Cheesecake takes the top spot as the most popular dessert, followed by ice cream/sundaes, and chocolate fudge cake/brownie. While these traditional and classic dessert options evoke a sense of nostalgia and comfort, the younger generation is showing a willingness to experiment with newer, trendier options such as churros and crepes. Operators are encouraged to offer a mix of nostalgic favourites and innovative new desserts to cater to a wide range of tastes. 

The barriers preventing consumers from purchasing desserts, such as being too full (54%), limited menu options (27%) and others at the table not ordering one (20%), present clear opportunities for operators to address. By understanding these challenges, businesses can cater to the growing demand for health-conscious dessert choices. 

Although consumers are increasingly seeking indulgent options, they also don’t want their choices to feel excessive, with 37% of Brits wanting more dessert deals, 29% interested in sharing desserts and 25% hoping to see drink and mini dessert pairings on the menu. Offering these options allows customers to enjoy a sweet treat in a more permissible way, ultimately enhancing the dining experience, addressing the key dessert barriers and encouraging repeat visits to their venue.  

Irene Ferre, Insights lead at Nestlé Professional said: “Desserts remain a highlight of dining out, but operators must balance offering popular favourites with seasonal and personalised options to keep menus exciting. Sustainability, ethical sourcing, and health are becoming key factors, especially among younger consumers, with 75% of 16 to 24-year-olds considering a venue or desserts sustainability credentials when choosing a dessert, compared to 35% of those aged 55+. 

“Branded desserts also play a key role in evoking this sense of comfort, with the report revealing that 63% of Brits express a preference for purchasing a dessert that includes a familiar brand name, with 49% of those Brits saying a Nestlé brand would be most appealing to them. These findings provide operators the opportunity to use well-known names to drive higher spend. 

“Here at Nestle Professional, we’re committed to bringing our iconic confectionery brands into out-of-home desserts, and we’ve delved deeper into how operators can optimise this category. By incorporating popular brands like KITKAT®, AERO® and ROLO®, we’re pushing the boundaries to create innovative, exciting dessert experiences that captivate consumers and drive sales.” 

The ‘Breaking Dessert Barriers’ report is available for operators to download here.

Lunch Drives Increased Out-of-Home Participation, Quality Becomes Top Priority, and Staple Dishes Decline #

New insights from the Lumina Intelligence’s Eating and Drinking Out Panel reveal notable shifts in the UK’s out-of-home dining market, with increased participation and frequency, particularly at lunch, signalling that consumers may be starting to feel some relief from rising living costs.

This resurgence sees more consumers dining out, with lunch becoming a popular occasion to reconnect with out-of-home venues, and a rise in breakfast visits, especially to coffee and sandwich shops, as consumers seek convenient ways to start their day.

The data also reveals that quality has now overtaken value as the top priority for consumers, marking a clear shift in their expectations for the out-of-home dining experience. Quality of ingredients is increasingly significant, especially during dinner and snack occasions, highlighting consumers’ growing preference for premium, flavour-driven options. This shift calls for operators to emphasise quality-led messaging in their marketing and to ensure high standards in their food and drink offerings, as consumers show a readiness to invest in a superior dining experience.

Additionally, consumer preferences are moving away from traditional staple dishes, with eight of the top ten most popular items, including long-standing favourites like burgers and chips, experiencing declines of -0.6 and -1.7 percentage points, respectively. However, pizza has defied this trend, gaining share by remaining relevant and evolving with consumer tastes. This change signals an opportunity for operators to adapt their menus to reflect evolving preferences, offering variety and unique choices to attract diners seeking something distinctive.

International Salon Culinaire 2025 opens for entries #

Historic chef competition International Salon Culinaire, taking place on 17-19 March 2025 at Excel London, has opened for entries with more than 100 live and static competitions taking place over three days.  
 
Since 1902, International Salon Culinaire has challenged chefs to demonstrate their skills in a live competition environment and provided a hub for the industry to meet, network and discover new opportunities. 
 
Andrew Pantelli, Project Director for Salon Culinaire, comments: “This competition could not exist without the amazing support it receives from the catering and hospitality industry.
 
“From the sponsors who provide quality equipment and ingredients, to our hugely experienced panel of judges, and to the competing chefs who step out of their comfort zones to demonstrate their skills, passion, and creativity to the industry, it’s an incredibly collaborative effort and a testament to the dedication and talent that makes our sector unique.
 
“We are immensely proud to provide a platform that not only celebrates culinary excellence but also inspires and nurtures the next generation of talent in our industry.” 
 
This year the Association of Pastry Chefs returns to the competition with Dessert of the Year, challenging chefs to create a beautiful fine dining dessert, while St Ewe Free Range eggs will be asking competitors to create an egg-forward dish in the style of a specific global cuisine, celebrating both the flavours of that country and the versatility of eggs in a wide range of dishes.
 
The Oatly Plant Based Culinary Challenge will return for a second year, with chefs creating two plated or take-away portions of a dish suitable for vegans, making plant-based ingredients the central element of the dish and incorporating Oatly products.
With Australian wagyu beef now available in the UK, and in association with partners Meat & Livestock Australia, Salon Culinaire is also inviting chefs to produce two portions of a main course dish showcasing this product.
 
The Bresc Duck Culinary Showdown, sponsored by Huegli, will present competitors with a whole duck to create a delicious main course dish, with opportunities to showcase butchering skills and a requirement to incorporate one or more Bresc purees or pastes.
 
The popular Tilda Chef Team of the Year challenge will ask teams to create one savoury and one sweet dish using a product from Tilda’s dry rice range, each dish incorporating at least 50% and presented in a street food style.
 
Pub Chef of the Year, a competition supported by the British Institute of Innkeeping and sponsored by Essential Cuisine, will this year ask competitors to create a dish with either venison or pheasant as the star of the dish.
 
Salon Chef Director Steve Munkley comments: “Chefs are in more demand than ever, with the industry crying out for new recruits. HRC and Salon Culinaire give us, the ‘cheffing’ industry, the opportunity to shine and show off our talents, encouraging others to join and make us stronger in the long term.
 
“Good luck to all competitors, I hope that participating in International Salon Culinaire is both rewarding and enjoyable and gives you an experience and a challenge that will motivate you to reach greater heights in your career.”
 
Judges for the 2025 edition of Salon Culinaire include John Williams MBE, Executive Chef at The Ritz London, Will Torrent, Senior Brand Development Chef at Waitrose & Partners, Michelin-starred chef and consultant Daniel Galmiche, and Anjula Devi, Consultant Chef at Manchester United FC and Founder of Anjula Devi Indian Cooking.
 
Prem Appadurai, Head Chef at Fortnum & Mason Heathrow T5 and new judge for 2025, comments: “I’m thrilled and honoured to be part of the judging panel of one of the most prestigious international chef competitions in the world. I am really looking forward to witnessing first hand creations from talented chefs and I am sure there will a lot to take out! What a great opportunity for participants to enhance their culinary skills and knowledge.”
 
Eve Seemann, Head Chef at Apricity adds: “As a new judge on the 2025 International Salon Culinaire panel, I'm thrilled to witness firsthand the creativity, technical skill, and passion that chefs bring to these competitions. Salon Culinaire is all about pushing culinary boundaries—it's a platform for chefs to showcase their expertise, experiment with innovative flavours and techniques, and celebrate the artistry of food in an intense yet inspiring setting."
 
The competition is once again supported by Compass Group UK & Ireland as headline partner, as part of the company’s commitment to supporting chefs and driving innovation in the catering and hospitality sector.
 
Nick Vadis, Culinary Director at Compass Group UK & Ireland and Chef Ambassador to the NHS Supply Chain, comments: “International Salon Culinaire is an incredibly valuable chance for chefs to expand their skillset, demonstrate their creativity and resourcefulness, and connect with industry peers. The competition has been fantastic for chefs across Compass Group who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.”
 
To find out more about all the competitions at International Salon Culinaire 2025, and for more information on entering, visit internationalsalonculinaire.co.uk. The deadline for entries is 14 February 2025.
 
International Salon Culinaire takes place on 17-19 March 2025 at Excel London alongside IFE Manufacturing, IFE, The Pub Show, and HRC as part of Food, Drink & Hospitality Week.  

Compass UK&I accelerates and extends its focus in sustainability training and upskilling #

Compass Group UK & Ireland is continuing to invest in accelerating knowledge and training in sustainability – recognising the need to equip job functions in all sectors to support the business in its transition to a climate resilient, nature positive and healthy future.
 
Examples of recent progress include:

Sponsorship of Sustainability Business Specialist Level 7 Apprenticeship - Rees Bramwell, Sustainability Director, Compass One has achieved the Sustainability Business Specialist Level 7 Apprenticeship. The course incorporates a Masters qualification, equipping professionals with the technical and management skills required to drive change and improved sustainability results within their organisation.

Funding of Oxford Leading Sustainable Corporations Programme - Olivia Pratt, Head of Nutrition & Sustainability for Chartwells; Stephanie Pereira, Impact Analyst, Climate and Environment at Foodbuy Group UK; and Luxey Dayanandan, Head of ESG for Restaurant Associates have all completed the intensive 6-week programme. The content focuses on examining the impact on the environment from an executive-level perspective. The tangible benefits reaped from the learning will see investment in this programme continue, with more individuals due to take part across Compass’ six sectors.

Collaboration in the Carbon Literacy Project - Foodbuy, Compass’ procurement division, has been rolling out an accredited training programme, developed in collaboration with The Carbon Literacy Project. Colleagues leading the supply chain are drawing on the training to support suppliers with a better understanding on the carbon and wider environmental impact they carry.

Inclusion of Climate module in Level 2 Food Safety - Almost 30,000 frontline food handlers completed annual mandatory Food Safety e-learning in FY24 which includes a module on the business’ transition to climate net zero. This module explores and communicates helpful tips about how operational teams can practically reduce their impact in the areas where they have agency to make a change.

Forward with Marcus Wareing – completed by over 50 senior Chefs, the programme features a focus on sustainability with topics including seasonal and British ingredients, preserving and pickling, nose to tail cooking and reducing food waste. This increased focus across the UK&I business is also now underpinned by a new partnership with the Future Food Movement, to enable learning and information sharing opportunities at scale. A pioneering climate literacy and upskilling community for the food industry, the Future Food Movement was set up to influence broader industry trends by leading on sustainable practices and supporting transparency across the food sector. It now represents over half of the UK grocery market and nearly £150bn in food revenue.
 
In February 2024, Compass published its first iteration of a Transition Plan, identifying four critical “levers of change” to build greater resilience into its business model and in support of the wider economy: supply chain, ingredients, operations, and culture.
 
Through its partnership with Future Food Movement, Compass’ UK&I employees have access to specialised education programmes focused on these core areas. The training is delivered by a diverse range of experts, including registered nutritionists, public health professionals, food system and climate leaders, regenerative agriculture specialists, next-generation farmers, and youth activists.
 
Compass also remains committed to launching its Sustainability Academy; intended as a pioneering, educational initiative capable of developing a blueprint for the global food industry.
 
Carolyn Ball, Director for Delivery of Net Zero said: “Having depth and diversity in our knowledge base is an asset and growing it further remains a priority. We are grateful to work with exceptionally talented people who are collectively motivated by the opportunity to increase Compass’ focus on the wider contribution the business can make, and on the opportunities that come from doing so in partnership with colleagues, clients, and suppliers.”
 
Hari Singh, Head of Sustainability and Compliance at Foodbuy Group UK said: “Carbon Literacy is about empowering colleagues to bring sustainability into their roles, furthering our organisational climate targets as well as helping them to make an individual impact outside of work. The benefits extend to our suppliers and clients, underlining our commitment to positive change across the value chain.”
 
Luxey Dayanandan, Head of ESG for Restaurant Associates said: “The Oxford Leading Sustainable Corporations Programme is an inspiring, practically focused leadership course that supported my wider understanding of ESG and was a great way to connect with like-minded individuals in an interactive and engaging teaching format. This course is now enabling me to pass my knowledge and expertise onto the wider team, as well as benefit clients and customers.”
 
As part of Compass’ wider Social Value commitments, Compass launched Our Social Promise, which includes the Mission to a Million commitment, to provide support to one million people by 2030 through jobs, training, community engagement and development.

Bestway honours “business at its best” with 2024 awards #

Bestway Wholesale proudly celebrated the achievements of its community at The Bestway Awards 2024, held in London’s prestigious Marriott Hotel on Park Lane. 

Hosted by acclaimed TV and Radio sports broadcaster Gabby Logan MBE, the event honoured outstanding contributions from Bestway’s retailers, colleagues and partner suppliers.

The Awards celebrate ‘business at its best’ bringing together members of the Bestway family, and its extended community, under one roof.  The annual event highlights the extraordinary efforts and celebrates the dedication and excellence that drives Bestway forwards and is enshrined in its business. 

The evening included the Bestway Colleague Awards which recognised team members who embody Bestway’s core values, such as “We Are One Family”, “Every Voice Matters”, “Champion What’s Right”, and “Be Proud of What You Do”.  Awards celebrated the outstanding contribution of office and field colleagues, store and depot teams and recognised top honours for “Depot of the Year” and “Store of the Year”. 

The Bestway Supplier Awards acknowledged the invaluable support of Bestway’s partners in delivering high impact products and innovations.  Key awards highlighted achievements in New Product Launches, Data Utilisation, Retail and Cash & Carry initiatives as well as ESG (Environmental, Social, and Governance) initiatives, recognising suppliers’ ongoing collaboration and commitment to providing value-driven solutions for Bestway’s retail partners.

The evening culminated with the Bestway Retailer Awards, celebrating Bestway’s retailers for their exceptional customer service and extraordinary contributions to their local communities.  Awards covered all categories including “Tobacco”, “Food-To-Go”, “Impulse”, and “Pet” as well as a “Special Recognition Award” for exemplary service and dedication.

Each award presented, reflected just a fraction of the impressive nominations received.  Each one was a testament to the hard work and commitment of the Bestway’ community.
  
The awards were presented by Gabby Logan, alongside Bestway Wholesale’ leadership, including Managing Director, Dawood Pervez, Group Trading Director, Kenton Burchell, Retail Director, Jamie Davison, and Head of Human Resources, Angela Underwood.
 
Bestway Wholesale Managing Director, Dawood Pervez, shared his pride, stating:
“We are incredibly proud to celebrate the dedication, passion, and exceptional performance of our colleagues, retailers, and suppliers at the Bestway Awards. These awards honour those who go above and beyond, demonstrating excellence and a passion for serving and inspiring communities and customers across the UK.

“It’s a privilege to recognise those individuals who truly make a real difference, setting new standards and strengthening our industry partnerships. 

“Congratulations to all our winners and nominees - you inspire us every day. We look forward to building on this momentum into 2025 and beyond, continuing to push the boundaries of service excellence and industry leadership”.

For further information on Bestway Wholesale, please visit www.bestwaywholesale.co.uk and for information on Bestway Retail, please visit www.bestwayretail.co.uk

Empowering OOH Sales Teams with Real-Time Data: Why Caterlyst Connections is the Sales Solution You Need. #

In today’s dynamic out-of-home (OOH) market, success hinges on having the right insights at your fingertips. The OOH sector, representing anywhere we all Eat, Drink and Sleep out of the home as consumers, is diverse and constantly evolving. For brand manufacturers, distributors, and sales teams striving to expand their reach, the challenge is clear: how can you connect with the right outlets, understand their needs, and maximise sales opportunities in such a varied landscape?

Bridging the Data Gap in OOH Sales
Many sales professionals in the OOH space face a common frustration—outdated or limited access to essential data. In a sector where timely insights can make the difference between closing a sale or missing out, having instant access to the latest market data is invaluable. That’s where the Connections app steps in. Developed by the team at Caterlyst, the app empowers sales teams with live data and insights, transforming how they target, connect, and succeed in the UK and ROI OOH market.

Why Caterlyst Data Matters
Data is only useful if it creates actionable insight. Caterlyst data is live & relational, and businesses are linked together which means that super-targeted campaigns of prospects can be easily created based on key metrics such as group size or which Route-To-Market they buy their products from.

Driving volume through your National & Regional Group Customers
Caterlyst’s Head Office records hold a wealth of valuable information such as KDM details and latest news. They are linked to their estates of outlets and means Account Managers can develop an intrinsic understanding of their customers, work on optimising penetration and measure outlet compliance.

Developing Distribution Partnerships & Encouraging Pull-through
Leveraging Caterlyst’s supplier links means that customers of key Wholesalers, Drinks Suppliers, Equipment Dealers and Contract Caterers can be Identified, helping to spot new potential RTM partnerships, or growth opportunities within existing ones, by directly communicating to their customers.

The Future of CRM in OOH
The out-of-home sector is ripe with opportunity for brands and suppliers who are ready to meet outlets where they are. Sales and Marketing teams who underpin their CRM process with a foundation of Caterlyst Data are already seeing improved efficiencies and results, and with tools like Connections, teams are armed with the right insights at their fingertips to make every interaction count. If you’re looking to unlock new potential in the OOH space, it’s time to harness the power of data with Caterlyst Connections. 

Sodexo HRD recognised as LGBTQ+ role model in 2024 global Outstanding list #

Sodexo is proud to announce that Laura Purdey, HR director for Schools & Universities in the UK and Ireland has been named in the 2024 Outstanding Executives Role Model List, which recognises those who are working hard to create more LGBTQ+ inclusive workplaces. 

The global Outstanding Role Model Lists supported by YouTube showcase leaders who are breaking down barriers at work and smashing the ceiling for LGBTQ+ employees within global business. 

Separated into three categories the lists recognise executives, advocates and future leaders who are paving the way when it comes to increasing representation and driving inclusion for others within the workplace. 

Role models featured in the Outstanding Role Model Lists do not work professionally in diversity, equity and inclusion but represent the wide range of individuals who have made it their personal mission to make a difference.  

Laura joined Sodexo in 2007 and over the last 17 years has progressed her career in a number of HR roles at Sodexo. Laura has been HR director for Sodexo’s schools and universities business since 2018. Throughout her time at Sodexo Laura has always been passionate about ensuring those around her feel comfortable to be their true self, she has been an active member of Sodexo’s PRIDE employee network in the UK and Ireland and volunteered as co-chair of the global PRIDE network for a two year term. 

Laura says: “I’ve always been out at work, which took courage especially at a younger age, so early in my career. I wanted to be out for myself and others, to be a role model and to give others in more difficult, less privileged situations more hope and confidence. I’ve worked hard, while being my authentic self to help people be more visible role models and allies and I have reached out further than my organisation. 

“My work within our Schools & Universities business has given visibility, support and hope to young people who may be apprehensive to be themselves in the workplace. Giving them my insights on what it’s really like in the workplace is valuable and boosting for them as they don’t have workplace experience of their own. As the global co-lead for our Global Pride network, I have collaborated on a Global LGBTQ+ strategy that is inspiring change for thousands of employees and helping senior leaders to understand and act themselves, as visible advocates, this changes lives of our employees and our communities. There are many people in Sodexo dedicated to LGBTQ+ inclusion (too many to name) and I am honoured to have worked with them and been in a position to be able to do the work I have done.” 

Laura has played a key role in supporting Sodexo external benchmarks, including the retention of Sodexo’s Advocate status in the global Workplace Pride external benchmark, the highest rank for organisations scoring over 90%.  

The company's enhanced focus on LGBTQ+ rights has not only improved employee satisfaction but has also positioned Sodexo as an inclusive employer, attracting a diverse talent pool and setting a benchmark for inclusion in the industry. 

Mark Goodyer, HR Director, Sodexo UK & Ireland said: “At Sodexo we are committed to building a diverse and inclusive culture where our employees feel valued and respected as individuals. We are immensely proud to see Laura included in this list and thank her for her continued commitment to helping make sure that our colleagues feel they can be their true self at work and thrive in their careers.” 

Also included in the global Outstanding Future Leaders Role Models list is AJ Francavilla, senior director, digital experience marketing, Sodexo North America, who continues to drive LGBTQ+ visibility and inclusion globally. 

Founder & CEO of INvolve, Suki Sandhu OBE, says, "LGBTQ+ and advocate role models remain vital for driving tangible, long term inclusion for LGBTQ+ individuals across the world. The individuals featured within the Outstanding Role Model Lists supported by YouTube are all trailblazers who are driving impactful initiatives and strategic change within their organisations and across wider society. I am so thrilled to be able to showcase and celebrate their achievements through this year's Outstanding Role Model Lists, and I look forward to seeing the continued positive impact these role models will make for global LGBTQ+ inclusion.” 

Sodexo believes in the importance of bringing your authentic self to the workplace, it’s not just about boosting employee engagement, it’s about creating an inclusive culture where everyone feels valued. Sodexo continues to challenge discrimination and promotes a working environment in which people can be open about their sexual orientation and their gender identity should they choose to.

Sustainability drives staff retention, new research finds #

New research shows that sustainability is emerging as a critical factor in employee retention, with over three quarters of hospitality staff (76%) – and 88% of those in management positions – saying they are more likely to stay in a job for longer if their employer makes a positive environmental impact. With operators under pressure to make cost-savings, better environmental practice could help to significantly reduce recruitment costs.
 
The report from leading foodservice technology provider, Nutritics and hospitality data and insights consultancy CGA by NIQ, Sustainability Matters: Why your teams take it seriously, surveyed UK hospitality employees to understand attitudes towards sustainability within the sector and found that employers’ poor environmental practice has a significant impact on their ability to retain and attract talent.
 
The insight reveals that sustainability is increasingly important to staff in both their personal and professional lives. 91% say actively living a sustainable life is important to them and if they feel their employer is not delivering on this, they are willing to take action. More than two in five (43%) would consider resigning from a job due to a company’s lack of sustainability initiatives, with 19% saying they have already done so - with almost a third of those in management roles.
 
Commenting on the findings Stephen Nolan, CEO of Nutritics, said; “Hospitality staff are telling us that sustainability isn’t just a ‘nice to have’ anymore – it’s a fundamental part of what they look for in an employer. Workers are aligning their career decisions with their personal values – and for many, sustainability reflects the integrity and long-term vision of a business. If those values aren’t in place, they’re willing to seek employment elsewhere. Given the competition and the high cost of recruitment, this is a real opportunity for operators to capitalise on an issue that matters so much to current and potential employees.”
 
In addition to identifying employee attitudes, the report also provides operators with potential answers and solutions on how they can work with teams to tackle sustainability together. When asked which areas staff would like to see their employer focus on to reduce its environmental impact, the following came out top:
 
1) Reducing food Waste (45%)
2) Reducing packaging/single use plastic (44%)
3) Improving recycling (39%)
4=) Focusing on seasonal menus (33%)
4=) Using green energy (33%)
 
Nutritics’ Sustainability Lead Dr Laura Kirwan concluded: “There is a real opportunity for operators to engage their staff and work together to help make hospitality more sustainable. Staff, in particular young workers, are highly stimulated by environmental issues and are therefore more likely to be loyal and attracted to a company, which shares these values. By investing in sustainable practices which matter to staff and involving them in this journey, operators can not only boost retention and keep their teams motivated but accelerate meaningful change.”
 
Sustainability Matters: Why your teams take it seriously is available to download on the Nutritics website and is the second annual report in the Sustainability Matters Series. Alongside the employee findings, the report will also include a look into consumer and business leader’s attitudes towards sustainability, with the aim to deliver an exclusive and holistic analysis of the issue across the hospitality sector. These findings will be released soon. 

October 2024 Sees Growth in Eating and Drinking Out Market Amid Easing Financial Pressure, Finds Lumina Intelligence #

Lumina Intelligence’s latest Eating and Drinking Out Panel (EDOP) data reveals improvement in the UK’s eating and drinking out market for October 2024, as consumers return to more frequent outings and spend more on average per visit. The findings highlight that with easing financial pressures and stable autumnal weather, market performance metrics have seen considerable growth across key indicators.

Market penetration has increased by 3.4 percentage points to 59.9%, while the frequency of visits climbed by 9.0% to an average of 1.6 visits per consumer. Average spend per visit also rose significantly by 18.8% year-on-year, reaching £19.35. Together, these figures underscore stronger consumer engagement and heightened activity in the market, driven by growing consumer confidence and the financial flexibility to enjoy social occasions.

This shift in consumer behaviour has also brought about notable changes in where consumers are choosing to visit. Pubs and bars saw an upturn in popularity in October, gaining a 3.3 percentage point increase in visit share to reach 17% of total occasions. This resurgence signals a shift towards social-led gatherings, as consumers return to pubs and bars for drink-focused occasions. The rise in pub visits contrasts with declines in share for retail, quick service restaurants (QSR), and coffee and sandwich shops, indicating a rebalancing from necessity-driven, on-the-go visits towards more social settings.

The data also notes a year-on-year increase in smaller and more discretionary occasions, particularly drink-only and breakfast outings, reflecting an expanding interest in flexible, informal outings. Lumina Intelligence advises suppliers to support operators in broadening their offerings across varied day-parts to capture and sustain this renewed consumer interest.

Compass teams up with Street League to create jobs for the future #

Compass Group UK & Ireland, the UK’s largest food and services provider and Street League have teamed up to create learning and job opportunities for young unemployed people, giving them skills for future success.
 
Street League uses the power of sport to tackle poverty and give young people opportunities to succeed in life and the workplace. From school to the world of work, the charity supports young people aged 14-30 who are living in some of the UK’s most disadvantaged communities, preparing them for the world of work.
 
Based in Scotland, Street League launched this partnership in the Compass Scotland business with the Scottish Event Campus (SEC), securing training and roles for 10 candidates. The Scottish partnership will continue with Compass Scotland joining the regular job clubs and wider programme activity. Together, the organisations are now rolling this out further, across the wider UK business - developing a comprehensive programme, which will last 10 -12 weeks with the aim of developing functional skills, such as maths and English, building a CV, and developing soft skills to help with elements of a potential role.
 
Street League is also now working with Compass Group’s Social Partner Hub, which launched last year with a commitment to support those who have traditionally faced barriers to entering the job market. The initiative has seen Compass partnering with specialist organisations, to drive this work. The Hub has now secured employment for over 140 people and a further 800 people have been helped with job interview training and guidance.
 
In addition, the Compass Group Foundation has donated £30,000 to support Street League’s programme in Renfrewshire, West Scotland. This partnership, which began on 1st April 2024 will run until 31st March 2025 and will enable support for around 70 unemployed young people during this period. Every participant will engage in daily sports activities, improving both their mental and physical wellbeing. They'll also attend workshops covering essential life skills, such as digital safety, money management, CV writing, mental health awareness, and communication. Additionally, each young person will have the opportunity to earn a Level 4 customer service qualification.

Jonathan Foot, Director of Skills and Early Careers at Compass Group UK & Ireland said: “These partnerships are crucial to our industry, to attract talented people that can learn and develop in a role. On a personal and individual level, they create opportunities for people who traditionally might struggle to get into work and that’s something that is really important to our business and me personally. Once working in our organisation we can train people and develop career pathways, such as apprenticeships, that can help them upskill.”
 
Julie Chalmers, Employment and Partnerships Manager, Street League agreed: “This is a great opportunity to nurture and develop some of the young people we work with, to support them into the hospitality industry. The roles, locations and experiences are endless in this sector and I am thrilled we will be helping more people explore it.”
 
David Hay, Managing Director, Compass Scotland added: “Working with partners like Street League has helped us deliver social value and social mobility in the communities we operate in and we’re excited for what the future holds as this partnership evolves.”
 
As part of Compass’ Social Value commitments, the business is dedicated to its Mission to a Million pledge, which aims to positively impact one million lives by 2030 both within and outside the organisation.

Creed Foodservice hosts Brain Food roundtable for education sector #

One of the UK’s leading foodservice wholesalers, Creed Foodservice, gathered key figures within the education sector this week, and hosted a ‘Brain Food’ roundtable.
 
The event, held at Brickhampton Golf Complex, a stone’s throw from Creed’s Gloucestershire depot, is part of the wholesaler’s year-long campaign which shines a light on how nutrition impacts learning in schools.  
 
Recent research commissioned by Creed revealed two thirds (64%) of parents worry about their child’s eating habits at school* and an overwhelming majority (96%) 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 schools. Furthermore, 94% of those who work in schools agree that pupils that consume nutritious and filling food and drink before and during school learn better.
 
The campaign saw Creed, which has over 50 years’ experience working within the education sector, break new ground with the launch of the UK’s first ever ‘Brain Food’ school menu in September this year.
 
The roundtable was chaired by Miles Roberts, Managing Director at Creed, and supported by Creed’s experts Anna Clapson, Insights Manager and Rob Owen, Executive Business Development Chef, who were joined by Juliette Kellow, Registered Dietitian, who Creed partnered with to help co-create the Brain Food menu. There were 12 attendees in total, with representatives working across both state and independent schools, including:
 
BD Group, an award-winning school catering provider, working with primary and secondary schools
CMC School Catering, catering consultants, working with schools which operate their catering in-house
Oundle School, a co-educational boarding and day school, based in Northamptonshire
Dean Close School, a private boarding and day school, based in Gloucestershire 

Miles Roberts, Managing Director at Creed Foodservice, said: “We’ve worked within the education sector for five decades, and understand the challenges schools face when it comes to getting their catering offering right. Providing nutritious food is paramount, but it’s how you combine that with budgets, quality and providing food that children actually want to eat. Our role is to support schools and give them the tools to offer pupils dishes that will nourish and interest them, as well as support their overall health and wellbeing.”
 
Key topics which emerged from the roundtable discussion
 
The importance of feedback and engagement with pupils and parents
Engaging pupils with the school menu and hosting feedback sessions with pupils, such as Food Forums, where they can taste test new meal ideas before putting them on the menu is key.
 
The health credentials of dishes are increasingly becoming important to pupils, particularly those who play a lot of sport and welcome high-protein dishes to their diet.
 
Customisation is a big win across the board, with ‘bar’ style offerings, such as salad bars, noodle bars or pasta bars, where pupils can build their own dishes and add various toppings, prove very popular, and help to increase pupil’s awareness of what they are eating.
 
Combining culture and the kitchen
 
Social media plays an influence in pupil’s food choices, and schools have seen success by weaving this into their menus. The ‘TikTok Wrap’, which went viral, where users cut a tortilla wrap to the middle and fill each quarter with a different filling, before folding into a quesadilla shape, was instantly recognised by pupils and sold out quickly vs other regular wraps.
 
Taking inspiration from well-known high-street outlets, such as Nando’s and Wagamama, that pupils instantly recognise, and replicating similar dishes brings familiarity to the menu and works well.
 
Sustainability, particularly amongst older secondary school children, is playing a role in purchasing decisions. Pupils welcome products that have sustainability credentials and calling these out on the product packaging or branding, is something schools encourage.
 
The challenges schools face
 
The time limit on school lunch periods, which often see 500+ children go through the dining areas in 30 minutes, results in pupils making quick purchasing decisions. This makes educating pupils on their food choices difficult, as the priority is focused on getting everybody served.
 
In independent schools, which often have large cohorts of international pupils, consideration needs to be given to how multi-national cuisine, that appeals to a breadth of tastes, can be offered on the menu.
 
Catering for allergens is becoming ever-more prevalent. Allergen-free sauces and toppings, which can be easily used and offered to pupils, without worry, is often the deciding factor for schools when they are purchasing products.
 
Pupils eating habits
 
Creed’s research revealed that 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. This is leading to break time food sales often being on par with lunchtime; and, in some cases, outperforming lunch. In light of this, many schools are now offering the same food provision at both break and lunchtime.
 
Pupils’ main priority at lunchtime is socialising with their friends, resulting in a growing number of pupils favouring eating on-the-go, as opposed to physically sitting down and eating a meal in the canteen area.
 
Juliette Kellow, registered dietitian, says: “It was fascinating to be part of the roundtable and discuss this important topic. 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. I’m pleased to have been able to work on Creed’s new Brain Food menu, which is not only all HFSS compliant, it’s also bold and innovative in its approach.”
 
Miles Roberts, concludes: “It was a brilliantly insightful session. It’s important that we connect with what is actually being seen on the frontline in schools and provide our customers with menus, ideas and solutions that will actually work for both the pupils and the catering teams. We had our first education customer – Oundle School - launch the Brain Food menu last week, which was received well.”
 
To view Creed’s Brain Food menu please visit: https://www.creedfoodservice.co.uk/content/brainfood