The roundtable discussion, hosted by Bartlett Mitchell, aimed to identify key issues facing catering and facilities management businesses over the coming year.
Chair Ian Thomas, CEO at Bartlett Mitchell, said: “People are far more educated about food these days which can make it a very emotive issue. They understand how dishes are made, what produce is used and the impact it can have on their bodies. This makes them better placed to make a judgment on food than most other FM services, so it’s incredibly important for businesses to ensure that they have the right offer as part of their workplaces and buildings.“
The panel included consultants operating in the workplace, healthcare, education, and leisure sectors.
Chris Stern, managing director, Stern Consultancy, added: “Catering is one of the only services clients’ personnel have to pay for directly. This in itself means that an additional level of scrutiny is applied when making a judgement on its quality. That’s why, on most occasions, there should be extra consideration given to using specialist catering providers as part of an overall FM tender.”
The meeting was held at Trinity in Clapham, the recently Michelin-starred restaurant owned by Adam Byatt. Byatt is chef consultant at bartlett mitchell.