FOCUS CATERING
CATERING FOR
THE FUTURE
According to Mintel’s UK Contract Catering
report 2020, the pandemic not only prevented
but discouraged sta from using catering
facilities, with over half of respondents (53 per
cent) stating that they would visit sta canteens
less over the following 12 months. Now, with the
vaccine in play there is some hope that workers
will be feeling more positive about availing
themselves of their organisation’s catering
facilities, and FM clients are looking to services
suppliers for guidance on how best to prepare
existing and new client sites.
Says Adrian Evans, Foods Transformation Director,
Corporate Services, Sodexo UK & Ireland:
“We feel very confident that we have the right
systems, processes and technology in place and have
done of lot work over the last 18 months to ensure
that our sites are safe. That has involved everything
from new upweighted cleaning protocols, new
service styles, revised menus, to more radical new
ways of working, such as the introduction of our new
digital app Twelve.”
However, he adds that with a lot of uncertainty
about how organisations will return to the oƒ ice,
suppliers will need to be flexible and to use data that
helps manage demand.
Jo Anne Robertson, MD B&I regions for Elior
agrees that the safe reopening of sites has been
28 AUGUST 2021
absolutely paramount for clients. This has included
the placement of video and poster content as well
as a lot of signage around sites to keep measures
such as distancing and one-way systems in sight to
encourage staƒ and customers to keep everyone as
safe as possible.
She adds: “We also made some operational
changes to the way food and drink is served to
prevent any unnecessary contact. We removed salad
bars and self-service stations, for example, and we
also massively increased the use of contactless
ordering through digital channels.
“Having introduced these changes and measures to
sites, we added COVID measures to all of our internal
audits, and we’ve had really strong results oƒ the
back of those – with 100 per cent compliance being
the norm and a worst case sitting at 97 per cent.”
CHANGING HABITS
As FMs prepare to manage their organisations’
vastly diƒ erent work patterns, workplaces may
need to adapt their day-to-day catering facilities to
accommodate hybrid and hub styles of working. All
the uncertainty, says Rebecca Bridgement, Managing
Director at Radish, means that caterers must be very
adaptable.
“Instead of having a one service fits all approach,
we’re having to tailor our service to fit individual
needs depending on their circumstances. We’re
introducing diƒ erent technologies such as screening
to help make reopening’s safer, but not everyone has
the money for it. So, it’s about juggling our clients’
needs with their realistic achievability, and finding
a unique solution depending on the businesses
condition.”
Angus Brydon, Divisional Managing Director
at Bartlett Mitchell believes there should be a
reappraisal of catering as a means of bringing much
broader benefits to an organisation than simply
refuelling.
“With absent time from the oƒ ice, collaboration
of teams will be reintroduced through meetings and
gatherings at restaurants, coƒ ee bars and through
other hospitality services,” he says.
“We have seen some clients moving towards the
full free issue model to attract back employees, with
others closing down the counter style service and
creating an A La Carte oƒ er. The latter oƒ ers a wider
choice on the menu, less wastage and also oƒ ers
freshly prepared food.
“We are also seeing all-day grazing featuring, and
with the changes to people’s working patterns and
times we have had to adapt to support when they
want breakfast, lunch or dinner. The traditional
service times have been stretched, with more
FMJ hears from catering and vending specialists on how food
and drink services are being adjusted to support new working
patterns, meet variable demands and contribute to a more
hospitable workplace atmosphere