What can the public sector can learn from business and industry (B&I) catering principles?
Sodexo launched Wasteful to Tasteful to help reduce the volume of grade B fruit and vegetables that are thrown away or left to rot.
The facts are simple. Stepping Hill Hospital serves 2,400 meals a day to patients across breakfast, lunch and dinner.
David Foad: You’ve announced the appointment of Jeremy Alderton as managing director ‘to take the business forward with me’.
When it comes to the number of customers served, styles of food on offer, hours of operation worked and the sheer unpredictability of its schedule, there is probably no other place in the UK that c
David Foad: First, can you tell us a little about your background?
SchoolGrid provides affordable cashless payment systems and other software designed to help caterers increase uptake.
He recently visited Quorn’s Leeds headquarters to meet the team, cook his winning dish and discuss what is important to him when he is planning meat free menus for schoolchildren.
David Foad: Let’s start at the beginning, can you tell us a bit about your own catering background?
David Foad: Now you’ve had a bit of time to take it all in, can you tell us how it felt when you were announced as the winner?