42 | NEWS | CATERING AND HOSPITALIT Y
DELIVERING BIG AND ACTING SMALL
By David Russell, founder and chairman of the Russell Partnership
Companies’ commitment to personalising the customer experience can be seen all around us. Go to Starbucks now and order a skinny flat white with an extra shot with hazelnut syrup, and no one will blink an eyelid. To enhance the process further under the roof of this multinational, your name is now requested at point of purchase and called once your perfect coffee has been produced. At London 2012 both
large and small suppliers complemented each other in delivering the most delicious games the world had experienced. The key was having a single vision that encompassed the skills and knowledge of large-scale caterers with the commitment to leverage small local producers and supply chain. Reaching globally yet acting
locally (glocalisation) has been a key strategy over the last 20 years to the success of multinational organisations sprawling the world with the appreciation that what is right in one country may not fit the needs of another. Now for certain products and services like food, delivering to each local market can be enhanced by acting even smaller and personalising each individual’s experience. On the flip side, small
companies that start small with tailored unique products now have the ability to enter the mass market through investment vehicles, the internet and accessing large-scale events through partnerships. The world is becoming a smaller place and because of that we want everything our way.
Elior awarded top Scotish catering
Elior UK has secured a five-year catering contract with The University of Dundee – one of Europe’s leading universities. Serving staff and students from a
total of 62 different countries, Elior will provide hospitality and catering across two sites on campus. Elior is investing to create a
contemporary dining space for customers to relax, work and socialise. Opening this month is The Garland Café, situated in the Wellcome Trust Building. Recognising the cultural and ethnic
diversity of its customer base, the menu will include an eclectic range of bowl food – from traditional Scotish dishes to Elior’s range of modern, global street food concepts. The second operation will open later
in the year, on completion of a new £16m state-of-the-art Centre for Translation and Interdisciplinary Resources (CTIR). Elior will be opening the brand new Street Café serving barista-prepared coffee, artisan sandwiches, cakes and fresh pastries.
ABOVE: The University of Dundee
power and increasing physical expansion, from 4.5% in 2013 to 5.5% in 2014, of branded restaurant and managed pub chains. The Allegra Foodservice
Eating out sector forecast to grow to £82 billion
Allegra Foodservice has found that emerging fast food concepts, coffee shops and the further proliferation of the street food movement will be the sales growth pace- seters within the UK’s eating out sector in 2014, with the market forecast
to grow 3% in value over the next 12 months to £82.5bn – the highest level of growth since the recession began. The growth will
be supported by an improving economic outlook, strengthening consumer spending
Market Outlook report found that the industry is positive about current trading conditions and that three-quarters expect to see trade improve further during 2014. However, the majority of survey respondents believe that full economic recovery will not take hold until the second half of 2015. Executives identified
intensifying competition as a core business challenge overtaking concerns around rising food costs, and that building stronger customer loyalty will be a critical success factor.
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