Unlike your granny’s old apple pie recipe, or your childhood technique for making sure you never lost a conker fight, there’s no secret to operating cost-effectively. All it takes is common sense — and a sense of responsibility.
We’re all under pressure to do the right thing by the environment and give waste (financial or otherwise) a wide-berth, so it’s a handy reality that the two often go hand-in-hand.
With food waste such a huge issue, particularly in the West, it’s important to us that we’re realistic about the requirements of our customers, and we put a great deal of effort into making sure we only produce food that’s needed — so it doesn’t end up in the bin.
To help us do this we talk to our customers to understand the things their employees want to eat; there’s no point in us rustling up 200 Caesar salads, when what people really want is a hearty lamb stew.
The same applies to portion size too, which is why we focus on delivering sensible portions of nourishing food that get eaten, rather than end up as waste.
And when it comes to energy use we always strive to be as energy efficient as possible, choosing our kitchen equipment with care so you can be sure that our food doesn’t come with a hefty carbon footprint.
We go the extra mile to make sure we run our business responsibly and sustainably and, with experience, we’ve developed quite a knack for getting these things right.
There’s no secret to it, but working like this lets us free up resources to be reinvested in the things that matter to you. If you’d like to know more, then let’s talk. Maybe over a slice of granny’s apple pie...