FMJ.CO.UK CATERING FOCUS
AUGUST 2021 29
200 new micro-markets in
operation since last year,
with around 320 now
installed across the UK.
Says Llewellyn:
“In a post-COVID-19
workplace, micromarkets
are likely to
play a much greater role
to provide refreshments, as
there is likely to be less demand
for traditional catering or 24-hour
canteens. This is where vending
naturally becomes the ideal solution as it can
cater for these smaller numbers of people
eƒ ectively at a much lower costs than having
a fully staƒ ed canteen.”
He predicts a surge in the use of digital
tech that streamlines the delivery of food
and drink; from contactless payment to preordering,
supported by the rapid acceleration
in the adoption of cashless technologies.
“The 2020 AVA Census found that vending
operators were increasingly adopting
cashless payment devices, with almost half
(47 per cent) of non-free vending machines
now supporting cashless payments, which is
a 235 per cent increase in the last three years.
Cashless payments are now also stretching
further than just contactless card payments.
Phone payments have also increased by 27
per cent in the last three years alone.”
Many of the catering suppliers have already
launched their own apps, for instance
Bartlett Mitchell introduced Pear Pay, that
allows you to pre-order, collect loyalty points
and pay from your phone.
According to Brydon: “With the preordering
and delivery service, the app has
truly come into its own. Our customers have
been able to avoid queues and safely enjoy
the lunch through pre-ordering on the app.
We really believe that as customers return
and new habits are created that we will see
a further increase in the demand for this
service.”
Sodexo’s ‘Twelve app’ enables click
and collect, pre-ordering, scan-and-go,
reservations and hospitality bookings for
meetings; and Elior has developed an app
called BREAZ, which manages everything
from click and collect to digital loyalty. It
can be used on desktop as well so people
don’t need to have the app. Another way
Elior has been using tech to increase both
convenience and safety is with Connected
Fridges. Customers use the app to unlock
the fridge, take out whatever they want, and
the fridge recognises what they’ve taken and
takes the payment through mobile pay.
demand for brunches and later lunches.
We have also seen some hybrid options
where, in order to ensure inclusivity, we have
created opportunities where those on-site
having meetings and hospitality, such as a
lunch, can do so with their virtual colleagues
who have been sent the same lunch to their
homes.
“We will see a lot of innovation coming
through but, fundamentally, we believe
that catering is going to play a huge role in
bringing people back together.”
Sarah Miller, Managing Director, London
at BaxterStorey expects that while fewer
days may be worked in the oƒ ice, it could
potentially be over longer hours. This means
catering services must be made available for
as long as customers want to work and are
as flexible as possible. This flexibility extends
to the catering facilities themselves – less
fixed counters with assisted service and more
mobile, multi-function equipment.
But she adds: “Food will become
a reason to come into the
oƒ ice – a particular favourite
on the menu could help to
determine which days you
choose to be in, so clever
menu planning will be
critical to our success.”
AUTOMATED SOLUTIONS
Keeping catering staƒ on site
to support lengthier and more
flexible refreshment services is
costly and diƒ icult to manage. This
is where automated vending solutions
can help explains David Llewellyn, Chief
Executive at the AVA (Automatic Vending
Association). Custom designed vending
markets or mart with a self-checkout kiosk
is growing in popularity, with the 2020 AVA
census showing that there are currently
markets With the pre-ordering and delivery
service, the app has truly come into its
own. Our customers have been able to avoid
queues and safely enjoy the lunch through
pre-ordering on the app. We really believe
that as customers return and new habits
are created that we will see a further
increase in the demand for this
service.”