ADVICE & OPINION
FEBRUARY 2022 21
FMJ.CO.UK
FM CLINIC
back in with significant levels of discounting or even free food
days (some or all). However, there is a challenge fulfilling
requirements due to skills shortages in the industry. Many staž ,
particularly in London, are fuelling a rise in the importance of
delivered-in services, such as Deliveroo, Uber Eats, and Just Eats,
who have all captured a lot of ground, they don’t need expensive
infrastructure, but ož er significant choice from well-known
brands.
Price point is also important at the moment,
but customers like to exercise their right
and don’t always opt for free food. A¢ er
18 months or more of uncertainty and
working from home they want to reengage
with a hospitality experience.
Given the events of the last year,
we see that smaller businesses are
seizing the agenda and employers are
looking at catering as an incentive to bring
staff back. For all caterers we see that
good food service is essential and that
We also know that the high street
has less choice these days and
customers may be looking for more
than another Pret or M&S sandwich.
Leisure spend is rising although it
is at highest risk of further COVID
restrictions, but delivered-in services
and meal kits have gained popularity as
a result.
We have seen caterers with central
production units or dark / cloud kitchens, (i.e.
satellite kitchens) with highly ež icient teams succeed, as
we have the emergence of better-quality meals sold at valuefor
all customers are the purchaser
money prices. The skill sets are concentrated so quality is
better controlled and it is easier to control, particularly with the
introduction of Natasha’s Law, which requires all food outlets to
provide full ingredient lists with clear allergen labelling on Pre-
Packed for Direct Sale foods (PPDS). We know from NHS caterers,
who have been using this technology for over 30 years, that chill
and freeze is ež icient, although only as good as the quality of
what you put through the system.
We are also seeing some big companies struggling to adapt
because of huge losses, failing supply chains, adverse payment
days, staž shortages and poor credit ratings. We also anticipate
failures and mergers and acquisitions in the future, which will
further constrain the market and reduce choice. This does
however, present an opportunity for SMEs and social enterprises to
get in on a Social Value ticket as they are more agile and not riven
with debt and at the mercy of an aggressive hedge fund team.
These are all major factors in creating the new catering
models for the foreseeable future and ensuring that caterers are
adapting to maintain engagement in their restaurants and food.
It’s important to see more collaborative working in the future,
particularly with regards to measures being put in place to see
how a caterer can help increase a client’s retention rate,
productivity, motivation and outcomes. New models will
mean caterers need to be part of the solution, not just
supplying into it.
We expect that client /supplier relationships will
see risk being shared as more and more joined-up
approaches are taken to profits and outcomes.
The sustainability piece is likely to gather pace
and play a key role in how consumers wish to
engage with food brands. Caterers will need
to embrace sustainability, minimise wastage
causation, attract small and local businesses/
suppliers and look closely at cultural diversity.
These are all strong diž erentiators for consumers.
No longer is ‘just’ good food a driver. Consumers want
to know the social credentials of brands before they buy.
Supply chain challenges can and are being addressed through
smarter menu planning, which is important in the current climate.
Given the events of the last year, we see that smaller businesses
are seizing the agenda and employers are looking at catering as
an incentive to bring staž back. For all caterers we see that good
food service is essential and that all customers are the purchaser
not the client. Provide the quality meals at a sensible price and the
customers will drive down costs naturally.
THE RETAIL CATERING PROVIDER’S VIEW
JOSIE TOWNING, FOOD AND BEVERAGE RETAIL MANAGER,
TRINITY LEEDS RETAIL TEAM, MITIE
As we are nearing two years of intermittent COVID-19 restrictions
in varying degrees it is clear that consumer habits have changed
in approach to shopping, eating out and leisure activities. There
not the client.”
Julian Fris