FOOD & DRINK


Providing alternatives Particularly within larger cities, individuals are spoilt for choice when it comes to dining options. As a result, these expectations have carried through into the workplace. Although many like the option to roam the city streets at lunchtime and stretch their legs, sifting through the array of trendy, affordable eats; the vast majority will more than likely still choose the option (if it’s provided!) of a nutritious, freshly cooked, flavoursome meal in their own workplace. Here is where the contract catering industry has proudly stepped up to the challenge and has more than matched the array of offers on the high-street.


Part of the rise in choice and creativity is the demand for, and success of, street food and grab & go style of eating. Nothing ground-breaking or new to caterers, but the trend certainly shows no signs of abating. There is a very high demand for food offerings that accommodate the needs of a more flexible workforce. At Vacherin, we keep our food offer varied and surprising by interjecting our menus with a number of pop-ups, where our suppliers, guest chefs and partners set up a vibrant and theatrical station with a particular food or drink deal for the day – which has proved to be a great way of enhancing and expanding the offer to customers without taking up much space.


Transforming behavior towards nutrition and wellbeing is now in the hands of the employers.


We also offer workshops at all of our sites, planned and staged by our in-house nutritionist Gary Baverstock, who not only advises on menus, but provides advice to individuals on a variety of diets. It is certainly safe to say we’ve all come to grips with the fact that eating a well-balanced and nutritious diet can contribute to a range of benefits (even if we don’t always abide), including decreased stress and anxiety, boosts in mood and energy levels, and a lower risk of disease – all of which can result in higher levels of productivity. These particular awakenings have driven the changing nature of contract catering and the part it plays in supporting the wider FM team in contributing to a productive and wellbeing-focused workplace.


New standards across the board Perhaps the key component of this transformation can be pinpointed to the increased awareness of health across the whole realm of the built environment, which is music to our ears as we’ve been active advocates of developing wellbeing solutions for employees since we were founded in 2002. The WELL Building Standard, for instance, is the first evidence-based system for measuring, certifying and monitoring building features that impact on health and wellbeing by looking at seven different concepts.


One of these concepts is ‘nourishment’, in which the aim is to ultimately promote healthy eating habits by offering the occupants of a building healthier food choices, behavioural cues and knowledge about nutrient quality. Nutrition


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is something architects and engineers don’t tend to be responsible for, yet it obviously has a huge impact on people’s health.


WELL emphasises the fact that mindful eating and healthier food choices should be designed in, not thought about afterwards. Adhering to these practices, designers on our new contracts meet with our catering team, to negotiate and collaborate on how we can maximise the benefit of the food we serve to clients and tenants.


Raising awareness and transforming behavior towards nutrition and wellbeing is now in the hands of the employers. They have an obligation to support the health and safety of their employees. Caterers should be reinforcing the work of the facilities team and owning this endeavor.


United we eat, united we work Enabling employees to eat together in a relaxed and open environment will entice creative and productive individuals to collaborate. At Vacherin, we work closely with designers and the FM team at the mobilisation stage of any new contract, to ensure the end result is always in-keeping with the brand, company ethos and most importantly works for the people who will be using the space.


Organisations are increasingly looking for artisan café spaces as a result of the acknowledgement and research around agile working. The coffee and tea offering is considered the most important element in order to encourage collaboration and informal meetings. According to Leesman, the world’s leading assessor of workplace effectiveness, 83% of their database - which encompasses the views of over quarter of a million employees worldwide - consider ‘tea, coffee and other refreshment facilities’ the most important service feature in their workplace, with ‘restaurant / canteen’ coming closely behind.


The quality of contract-catering has significantly developed year on year. This is largely down to chefs and catering staff. With various accolades and award schemes shedding light on what they’re capable of offering, and innovative training strategies and an increase in stagiaire positions, the catering industry is set to continue affirming its position as a crucial factor in the ever-changing world of work. The industry itself knows where it’s at, and it seems people’s perceptions of it are changing in line with this. The popularity of television shows such as MasterChef: The Professionals – which saw Steve Lickley, one of our senior sous chefs make the final last year – is one such way the calibre of chefs has reached the mainstream. The rise of on-site fine dining for clients has also showcased the talent of the industry’s finest and most promising kitchen staff. Michelin star quality food is something that the right caterers are more than comfortable preparing for clients, which means we’re able to further support facilities teams with events and meetings that go beyond the ordinary, as well as driving the quest for peak mental and physical workplace wellbeing.


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