Contract Catering is DEAD

Long Live

Food Inspiring Workplaces!

The Past

• “Contract Catering” as known by many

was TOP DOWN

–Budgets were superficially and financially

driven

–Your staff were treated as mere numbers

–Food was “utility” with some packet

flavouring

The Past

• Catering was just a part of Facilities

Management

– There was a “Someone had to do it” attitude

– Menu was all “Meat and 2 veg”

– Your toilet cleaner made your sandwiches

– Your pest controller made your coffee

– You’re a Gordon Ramsay company with

Gordon Bennett food!

The Future

• Food Inspired Workplaces are BOTTOM UP

– Not just a name change but a Game Change!

– A complete rethinking of the service given to staff

• Increases Productivity

• Increases Harmony

• Increases Work Satisfaction

– Should be as ubiquitous as a desk and telephone

– Increased ROI (Return On Investment) over traditional

Contract Catering

– Creating the desired service from scratch

• So what can you do?

– Firstly, rest assured, good catering from need not

cost any more than mediocre catering from elsewhere and

can actually cost less due to a higher uptake from staff.

– Interview your staff

• How often do they eat lunch in your restaurant?

• Is the “outside offering” available from your restaurant?

• Do staff want a central hub where work meets rest meets play?

– Let us help you plan for the future we have just seen

The Present

Is your ethos showing?

• This is a Workplace Restaurant we manage

Is your ethos showing?

• One of just SEVEN sites looked after by one of our

Operations Managers; Jenny Luyten

• Runner up in the FSM Awards 2011 (Area Manager Category)

Is your ethos showing?

• The client is a long standing Biotech company at the forefront

of pharmaceutical and therapeutic research.

• They believe having their restaurant as a Hub of Excellence in

the building where teams meet, share ideas, socialise and

refresh themselves is good for the company and its staff.

• They chose Bite as their partner to co-ordinate all of this for

them and extend their company ethos in to their restaurant.

Financial Models

• Concession

– High footfall needed, staff pay High Street prices or just below

• Cost Plus

– We manage your budget and add a small fee for doing so

• Fixed Fee

– We charge you a fixed amount and then make the service work

• BESPOKE

– Rarely does a Client’s needs fit exactly in to one of the above so

let us put a unique solution to you for long term success.

Fine Dining

• Visitors and your important clients will also notice your new

Food Inspiring Workplace

• Fine Dining service provided to a finance client in London

Casual Dining

• More casual dining and “canteens” are offered too…

Sustainability (as well as all the usual)

• An idea nurtured from two

client based employees.

• Pig sourced from a farmer

local to the client’s site

• Work with Butcher and

abattoir to utilise whole pig

• Provided additional training

opportunity for staff to fully

engage in the food we serve.

• Reduces food waste to give

customers a better

understanding of food origin.

Project Pig

Developing our People

• 27% staff in 2011 year put through NVQ Training

• 18% signed up for 2012 NVQ Training so far

• CIPD for an Operations Manager

• Working with for ongoing team development

• Amazing Development Examples – here is just one:

– Mikey joined us as a KP with limited English

– Became a Chef Manager just 3 years later

– He was won awards for his food too!

The New Business Team

Nick Parker

Managing Director

Simon Macfarlane

Operations Director

Adam Fahn

Business Development

Support Centre:

020 8453 9881