FOCUS CATERING
put tech at the forefront of how we run our
operation. Working in partnership with some
of the leading FoodTech companies in the
world, we’ve implemented some incredible
new features and services for our customer
and operation to benefit from over the past
12 months.”
How have client demands altered since the
pandemic and how are you responding to
their requests?
Prentice: “Initially, safety was a
massive concern. Now we know
more about what is going on,
the demands are largely
geared around how we can
use space better as people
come back.
A big part our focus from
clients is about how we
can all work together to
help attract people back to
the o„ ice. We are working
with clients on ways to entice
people by using food as part of
the draw.
Also, we are getting involved in more
conversations about how we can facilitate
collaboration. Meeting spaces and accessible
open spaces are now being considered for
catering and hospitality – all with the view to
encouraging collaboration.
Most clients believe there will be a journey
to a level of normality but accept that
occupancy and movements won’t be as they
once were.”
Mahoney: “The pandemic clearly came
as a shock to all of us, however, if there
is one silver lining to take from it, it’s the
fact that there has been more of a sense of
togetherness and collaboration across the
industry.
We are working much more closely
now with clients than ever before as we
collaborate to ensure that we are supporting
the needs of their employees.”
Hurst: “In terms of food service, clients
34 MAY 2021
have typically wanted
to maintain the same
quality and variety as
pre-COVID but with
everything serviced in a
COVID-secure manner.
Having run a delivery
catering operation alongside
our delivered-in contract
catering operation for many years
now, we were able to seamlessly
transition our contract clients over to our
individually packed and labelled delivery
products.
By combining this with our existing and
enhanced online ordering systems, our
clients were able to very quickly adapt a
new way of providing great quality food and
service to their employees.”
Would you predict the workplace catering
and hospitality sector could see a surge in
demand as high street chains etc look less
competitive?
Prentice: “The reality is that there will be
fewer of them. In the short-term, we know
that people feel safer in the workplace
than in the high street. In the longer term,
I think it will even itself out and there will
be a question of choice as we had before
the pandemic. There will be a place for
everybody but, at the moment, it is limited
on the high street.”
Mahoney: “I think our sector has a real
window of opportunity to provide a fantastic
experience for consumers whereby they
are more likely to remain in their workplace
during the day rather than venturing to the
high street.
In the short-term, people are likely to feel
safer in their workplaces so it o„ ers a good
opportunity for caterers. In major cities,
the high street will take longer to return
but we will have to remain competitive and
demonstrate value for money.”
Hurst: “The high street was already going
through a transition period pre-COVID and
the pandemic has already caused many
operators to close marginal and unprofitable
high street locations.
Whilst some brands may disappear from
our high streets altogether and others may
shrink further, there are always new operators
and concepts waiting in the wings and ready
to take advantage of lower rents and greater
availability on the high street.
My personal opinion is that we’ll see yet
more innovation and exciting new brands
spring up and as ever, the contract catering
world will continue to take inspiration from
these trends, and o„ er them some insight of
our own.”
Has the demand for healthy food choices
and barista style co ees etc diminished due
to the pandemic?
Prentice: “There will always be that mix of
people who will always want healthy food,
and those who want to eat more indulgent
options. One thing is for sure - people are fed
up of eating at home and feeding themselves
relatively boring lunches; they’ll want a
professional to make them lunch again.
The pandemic will undoubtedly have made
people more foodie and co„ ee aware so the
demand for quality will be as great as it ever
was.”
Mahoney: “To the contrary, I believe
customers will be focused more on their
health due to the pandemic. We have seen
the devastating e„ ect of COVID especially on
those with underlying health conditions. This
fact will not be lost on our consumers as they
return to the workplace.
There will, of course, be a demand for
‘treats’ too as people will not have been able
to enjoy these whilst at home, but I don’t
believe we’ll see a major shi‰ in attitudes.
As for Barista co„ ee, I believe it will be more
popular than ever for those who haven’t had
the barista experience for some time.”
Hurst: “Not in the slightest. I think most of us
have put on a few pounds whilst working from
home so healthy food is very much still on
people’s minds as they return to the o„ ice.
Similarly, great barista style co„ ee is much
harder to achieve at home for most of us so
demand for quality co„ ee remains as strong
as ever as people are coming back into the
workplace.”
The pandemic clearly came
as a shock to all of us, however,
if there is one silver lining to take
from it, it’s the fact that there has
been more of a sense of togetherness
and collaboration across
the industry.ƌ