A taste of Vacherin About us Turnover to year end 2018 approx 25m. - - PDF document

DYNAMIC. DELICIOUS.

A taste of Vacherin

About us

Turnover to year end 2018 approx £25m. 460 employees. A specialist London caterer dedicated to delivering the highest quality food and service to discerning organisations. Established in November 2002. Wholly owned by Mark Philpott, Clive Hetherington and Phil Roker. Restructured in 2016 to “future proof” our independence, with a senior executive team under Phil Roker including Simon Macfarlane, Dan Kelly, Zoë Watts, Dale Thompson and Sam Feenan Head offjce in Hatton Garden, currently operating 40 contracts, all in central London. Vacherin is accredited with ISO 9001 and ISO 14001 and winner

• f several awards for Sustainability.

We have been awarded 3 Stars by the Sustainable Restaurant Association for the past three years. We were named number 10 in the Sunday Times Best Companies to Work For. Services provided – all aspects of staff and hospitality dining, plus reception and front of house services.

The Executive Team

Dan Kelly, Director | Food – kitchen set-up, equipment, menu design and chef development Phil Roker, Owner | Managing Director – is closely involved in the business, will attend mobilisation meetings as appropriate and will have direct communication with your other representatives. Sam Feenan, Head | Finance and Administration – will fjnalise accounting and reporting formats and typically deals direct with client accountants to agree invoicing terms and procedures. Zoë Watts, Director | Commercial – will fjnalise contract terms and also provides strategic support to the sales team throughout mobilisation and beyond. Zoë’s team oversees merchandising, marketing, liaison with your internal communications team, branding and signage. Clive Hetherington, Owner | Executive Finance Director Mark Philpott, Owner | Chairman Simon Macfarlane, Director | Head of Operations - heads up a team of three Operations Directors, two Operations Manager, our Reception Services Manager and our Head of Sustainability Dale Thompson, Director | HR – recruitment, induction and training

Our qualities

Independent

With our owners, Mark, Clive and Phil still at Vacherin’s helm as other caterers lose their independence, we’re proud to say we’re unique. Our self-reliance is liberating and as our client, you will enjoy the freedom-fuelled ideas and innovations that we’ll bring to the table. Long may it continue - Vacherin is most defjnitely not for sale!

Inspired

In our world ideas and innovations are actively encouraged - suggestions aren’t suppressed and we take a local approach to introducing solutions that are right for our individual clients.

Individual

We’re a team of people with a wealth of experience in catering, hospitality and a host of associated

• specialisms. Our individuals bring originality to our

partnerships with every element of the service delivery tailored to your needs. Our people thrive

• n entrenching themselves within our partner
• rganisation, creating the vision and bringing it

to life.

In great shape!

We have the resource and expertise to support every element of our food and drink service

• whether it’s marketing and merchandising,

technology, training, HR or CSR. The strength of our support team at Head Offjce in Hatton Garden is unsurpassed and we continually invest in developing our skill base further.

Experience

A recipe for success

The energy of high street trends

Our team is always out and about gathering new ideas and inspiration, and our Marketing and Chef teams collaborate to bring new concepts into your catering offer so there is always something exciting and engaging to catch the consumer’s eye.

Wellbeing

Along with our nutritionist, our chef team have created a wealth of healthy options, including our award winning Nutritious & Delicious range, A Greener Choice dishes, Juicy Shakes and Better for You options - classic dishes made healthier while still just as tasty. We proactively support our customers’ efforts to eat food that not only tastes great but has a positive impact on their health.

Sparkling innovation

Our unique Sparkle process gives clients the reassurance that we are always looking to move our offer forward, and would rather be reined in for coming up with too many ideas than ever be accused of resting on our laurels. Combined with our dynamic marketing campaigns and our harnessing of new technology, you can be sure we will never stop surprising and delighting our customers.

Sustainability

We lead the fjeld in our commitment to sustainability and CSR and our Sustainability Lead Yeshna works with managers and clients to develop tailored action plans for each and every site to improve their environmental performance.

The best produce from the best suppliers

We only work with suppliers who share our commitment to the fjnest quality, fresh, seasonal

• ingredients. We prioritise local, independent companies, and involve our chefs and

managers in their selection so we develop long lasting relationships.

Bespoke and collaborative approach

We don’t have a one size fjts all policy, and we design your offer specifjcally for you. We encourage ongoing communication throughout so that should your requirements evolve

• ur offer will evolve with them.

A fresh take on hospitality

We deliver impeccable standards of food and service for your hospitality offer, with dishes tailored specifjcally to your house style and the preferences of individual clients. Ultimate fmexibility, intuitive service and faultless presentation combine to create a service that you will be proud of.

Case study

Several different concepts with daily changing menus: q Sidewalk Bites q Chef’s table q Nutritious & Delicious q Juicy Shakes Quality of snacks, cakes, desserts and impulse pots A new contract: q Staff retention and development q Rejuvenation of the food quality and menu make up q Value for money q Marketing and merchandising q CSR initiatives

Overview

Contract commenced in November 2016 Client: Paula Woodrow, Senior Manager, Commercial Events 1,400 staff on site plus additional corporate event clients 25 permanent Vacherin staff on site Staff restaurant sales of £1,500 per day plus annual hospitality and events sales of £1.1m LSEG staff restaurant, coffee bar, hospitality, events and refreshment points Main kitchen plus satellite kitchen and several pantries

Our partnership with Vacherin has allowed us to make improvements to both our staff dining and hospitality services. Vacherin truly care about reflecting our needs as an organisation, and work with us to make sure our food offer is constantly

• evolving. Vacherin have been able to grow sales in the Foundation by designing

menus that really appeal to the LSEG staff on a daily basis.

Paula Woodrow

I want it now - employees don’t just want to eat at the old formal times of breakfast, lunch and dinner – they can get whatever they want outside or online at any time, so we need to move to all-day grazing, with an

• ffer that continually evolves and changes to avoid boredom.

Impress me – everyone’s a foodie, and people want to be “wowed” with presentation, taste, environment and service – good enough isn’t good enough. Immediate impact, authenticity, and the latest trends will keep us at the top. I want it this way – one size doesn’t fjt all, so customising dishes, chef’s tables and chef’s theatre are all key to “tailoring “ dishes to the individual. Power of the brand – our clients are is surrounded by high street brands with known products and slick marketing – we need to have a combination of our own brands, and featured high street brands and we can’t underestimate the lure of the high street - a top quality food offer is a must. Super-convenience – as well as wanting it any time of the day, staff want a service that suits them, so we are seeing an increase in micro-sites (ancillary coffee bars), trolley service, apps to communicate the menu, promotions etc, pre-ordering and also desk delivery. Agile working – We’ll create an environment that is conducive to all-day meetings and working – so that staff benefjt from a change of scene and can choose their environment to suit their current task. And so that the space is being used to its full potential. Corporate social responsibility – we recognise this as an absolute priority for our clients and this too will continue to grow in importance on an individual level. Food provenance is key, as is the emphasis on waste – the focus on plastic bottles and straws over the past few weeks can’t be ignored, and it’s set to gain greater coverage and interest going forward. Allergies and intolerances – we’ve seen a steady increase in the prevalence of customers who are looking for “free-from” foods. Menus, staff training, signage, technology all need to play a part in recognising and meeting this demand. The worthy vs wow seesaw – we are inundated with celebrity diets, promoting paleo, clean eating, detoxing

• etc. These tend to be extreme diets and do gather a minority of followers, but they are indicative of a

growing awareness/ interest in healthy eating, the nutritional properties of food, and increased uptake in salad bars and healthy options. However, these can’t be any ordinary salads – we talk about indulgent healthy – Ottolenghi style salad bars that not only look amazing, but are also good for you. The fmipside to all this healthy eating is that these customers want a treat from time to time, and when they do it has to be amazing – the best brownie, the best burger etc. The geek shall inherit the earth – we need to enhance technology to enhance the eating experience and to engage the new tech-savvy breed of customers. Apps for menus, promotions, smartphone payment and more. Growth of the veggie – more people are choosing to eat vegetarian some or all of the time, so menus have to evolve to refmect that, and the fmexibility to adapt dishes to suit the veggie and the meat eater is key. So with this as our steer, we’ll bring your staff and their guests fantastic food choices – made their way – to sustain them throughout the day, regardless of what time they choose to drop by.

Trends

Don’t just take our word for it. Here’s what

• ur clients said...

First and foremost, 100% said YES, when asked “Are we meeting your business needs?”

When asked to describe Vacherin in three words…

Innovative - Friendly

Professional - Honest Fair - Proactive

‘Professional corporate caterers’ - Diligent Commitment-to-quality - Diligent - Niche Flexible - Transparent Loyal - Dependable High end - Committed - Approachable - Different Dynamic - Passionate - Responsive Relationships-driven - Foodies - Bespoke Inventive - Style - Proactive

Relationship and communication between Vacherin and the client

Overall, this was expressed as ‘good’, ‘very good’,‘great’, ‘excellent’ and ‘strong’. There was no negative feedback to this question. There were particularly positive mentions of Tom, Debbie, Simon and the visibility of Phil and Dan too.

All positive!

Taken from the results of an independent perception audit in January 2018

We asked our clients for any other comments or feedback about the contract or working relationship that they’d like to add. “No, nothing really to add, they are lovely to work with. The partners and staff all love them and what they produce and our clients love them and the fjne dining offering. They have made my life a lot easier. We have a superb catering manager too. I have the dream team! This is the easiest conversation I’ve ever had, I can’t praise them enough.”

Aldgate Law Firm

“I think they are one of the best. Not just because we have worked with them since 2007. Even after tender and our market research, we still come back to them. For two reasons – the business model of being very transparent with costs - they don’t add on for further food costs, ever. It’s set and we like this… And two: they listen. Field Fisher has changed a lot over the past 10 years, and they have given options and ideas the whole way, and delivered what we have needed… It’s a fruitful trading relationship.”

St Pauls Law Firm