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FOOD & DRINK CATERING TO


With clients and customers expecting more from workplace dining, only bu explains Gather & Gath


The days of instant coffees and stale croissants are over; customers want restaurant quality food and more choice, they want a space they can enjoy spending time in with a sustainable ethos at its heart.


The way people use workplace catering spaces has changed. At Gather & Gather, we have worked hard to make sure our catering environments are fresh and welcoming – I wouldn’t want to eat in the archetypal typical staff canteen and I wouldn’t expect my customers to either. For me, it’s all about offering an experience; somewhere our customers can find a collaborative space and authentic food.


“Working with designers and clients to make sure their space is


tailored to employee needs is just as important as the produce.”


Work places are advancing, and with space shrinking, it is important to offer a multipurpose area where meetings are as welcome as lunching. If you offer a vibrant, buzzing space that becomes the social hub of the workplace, you inevitably drum up interest in the food and drinks you are serving – the two go hand in hand. Working with designers and clients to make sure their space is tailored to employee needs is just as important as the produce.


Food in the workplace has also evolved as health matters have topped the agenda, meaning wellbeing has been at the forefront of revolutionising contract catering. It is important that customers have choice and caterers offer transparency. For too long restaurants and cafes have plied food with hidden calories, leading to distrust amongst consumers.


The tide has changed, consumers know exactly what they want, and wellbeing is one of the biggest changes the whole catering sector has seen, not just contract. At Gather & Gather we make the promise to grill and steam as much of what we cook as possible and use low fat oils if frying is necessary. There has also been a rising demand for transparency with nutritional information, something that should be policy for all contract caterers.


There is also increasing demand for restaurant quality food. In the face of all of this, Gather & Gather recently launched The Gathered Table which brings industry experts to collaborate and produce the very best in food, drink, tech, nutrition and design. Not only does this bring the latest trends and techniques from pioneering chefs such as Neil Rankin and Ollie Dabbous, it also upskills our


24 | TOMORROW’S FM twitter.com/TomorrowsFM


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