FOOD & DRINK


becomes their preferred food and beverage destination, over and above the High Street.


It also pays to think outside the catering box. What other services can be incorporated into the café area to add value? Perhaps a staff shop, the printer/photocopier, IT or Office Support? By making the café area more of a ‘destination’, you enhance and maximise the available space, whilst also creating a productive hub for the workforce. And, with more traffic naturally heading to the area, the opportunity for increased catering sales is there for the taking.


ASK THE EXPERTS It’s vital for facilities managers to engage their catering


provider from the outset. They are, after all, experts in catering services and consumer and food trends – and you can be sure that they know a thing or two about maximising the use of available catering space, whatever the size. Their knowledge and experience will be invaluable in creating the right environment, ambience and food and drink offer that maximises space, creates cost efficiencies and reflects your culture and customer.


Hospitality is not exempt from the effects of the casualisation of contract catering; styles are changing in some client companies, with a move away from a demand for ‘Michelin quality’ lunches, to wholesome, exciting, yet simpler dishes. What’s driving this? Hospitality users are getting younger, as are their customers and ‘casual’ is often the style of food they want. Speed is now also of the essence as lunches are shorter, and rarely boozy, as cost and time awareness dominates against a continued backdrop of economic uncertainty.


LEVERAGING CHANGE So, how can the aforementioned changes in consumer


eating preferences turn costly workplace catering services into profitable (or at least less-costly) hubs, giving facilities managers and their catering partners the opportunity to maximise the office space available to them?


By responding to consumer demands for constant availability, and replacing the traditional staff restaurant with a fresh, appealing all-day café, the function of the catering space instantly extends to the full working day.


The space becomes viable for informal meetings, which presents the opportunity to increase sales. And, with higher sales leading to more profitability, the cost of providing the catering service can be offset – that’s what you call a win-win situation!


When transforming the catering space in this way, it’s vital that it is meticulously planned – from the consumer research, menu development and suppliers engaged, through to the kitchen equipment and café layout and furnishings – to ensure it appeals to customers and


www.tomorrowsfm.com


www.chandco.net CH&CO GROUP RECOMMENDS:


• Café culture has gripped the UK and is showing no sign of subsiding, so a good-quality coffee and hot beverage offer is essential.


• Introduce a limited number of exciting hot options that change daily to generate interest – providing you have the right catering equipment, Street Food is the perfect choice for this and bang on trend.


• Health and wellbeing is important to customers and they expect a variety of healthier options. A good range of quality and healthy grab-and- go items is recommended.


• Know your customer. The demographic will impact what and when they want to eat, and in what environment they want to eat it.


• Choose catering equipment wisely. Maximise space and efficiency with fast-production, multi- use equipment, such as induction hobs for stir fries, griddle plates, and counter-top ovens for jacket potatoes and fresh-baked baguettes.


• Create an inspirational environment with clever décor and ensure the right combination of furnishings to allow for impromptu meetings, creative sessions and even incorporate furniture such as enclosed seating pods, at seat chargers and USB ports, comfy sofas and a TV for casual dwell time.


TOMORROW’S FM | 29


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