SHOWCASE Fooditude
e are Fooditude, the UK’s most people-focused office caterers. We’ve been shattering the traditional contract catering market since 2005 with our unique business model that combines fresh, seasonal food cooked from scratch with a delivery service. At the heart of our business is the belief that
a shared meal has the power to motivate and reward staff. Our service isn’t just about good food, it’s about creating a social space that provides an opportunity for colleagues to relax, socialise and thrive. For companies that share this ethos, Fooditude delivers value through close working partnerships, constant innovation and a commitment to responsible business. Working at Fooditude is like being part of a large,
extended family. The company is run by husband- and-wife team Dean and Sam Kennett. Their positive approach towards work-life balance is reflected in our benefits and policies. What other company in hospitality gives you your birthday off? And as we operate in the contract catering sector, all of our jobs have sociable hours. We don’t work weekends and evening work is occasional.
Benefits ● Free breakfast and lunch during shifts. ● Work only Monday to Friday with weekends, bank holidays and Christmas off. ● Birthday day off. ● A paid day off to volunteer each year. ● Free uniform. ● Perkbox benefit platform that gives discounts at various shops, restaurants and online retailers. ● Child’s first day of school off. ● 24-hour employee assistance programme through Hospitality Action. ● Annual employee awards. ● E-learning platform for employee development.
This office caterer is all about innovation and rewarding partnerships W
But it’s not all about the benefits. We
recruit people that share our fun-loving attitude towards work so that everyone enjoys contributing to the team and getting the job done. We have an initiative called ‘A Day in the Life’ that provides the opportunity for staff from across the business to try a different job for the day. The idea is to foster collaboration and help people think about their own career progression. One of the great things about working at
Fooditude is that no two days are the same. As one of our assistant managers says: “I love the variety of cuisines we get to learn about and serve. Our chefs put a lot of effort into menu writing and their creativity makes work exciting.” As a growing company, we have lots of
opportunities for career progression. In fact, 62% of upper management positions have been filled by
Case study
partie. Every year Fooditude pay for one chef to do a professional cookery course. In 2019 Luigi completed a level 2 course at London’s Westminster Kingsway College. He has worked in all sections of the hot kitchen and now manages the vegetable section. He also supports the development team by visiting client sites and cooking for pop-ups and events. Here’s what Luigi has to say: “In the past
Luigi Di Pietrantonio Luigi Di Pietrantonio joined Fooditude in 2015 as a kitchen porter. Seeing his potential, the company soon promoted Luigi to commis chef. In 2017, he was promoted to demi chef de partie and in 2018 he was made chef de
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four years there have been a lot of ups and downs, but when I needed help, I always got it. We’re a good team and Fooditude is a good company to work for. Next I’ll be doing my level 3 and my hope is that I’ll continue to improve and get promoted.”
Work in Hospitality awards we placed at lucky number 21! We’ve also been shortlisted by The Caterer for Boutique Caterer of the Year at the 2019 Foodservice Cateys.
Contact If you’ve got a positive attitude and the desire to learn something new, we want to hear from you! Contact Felicity and Bijal in our HR team at
recruitment@fooditude.co.uk to learn more. You can also follow us on Twitter and Instagram @WeAreFooditude @LifeAtFooditude
www.fooditude.co.uk
internally promoted talent. Our head of operations started as a catering manager; our office and events managers started as catering assistants; even our director of food started as a head chef. In this year’s The Caterer’s Best Places to
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