Following on from the previous year’s excellent growth, we remained firmly fixed on our existing business and results included growing spend per head by 7% in ‘like for like’ contracts and as a result of this focus, we have retained our strategically important contracts.
bartlett mitchell’s growing reputation has meant that new business has continued to grow and the acquisition of Inn or Out Events has attracted fixed venues and events business.
Our ‘fundamentally food’ ethos is still at the heart of our business. We have formed an exclusive partnership with award- winning chef-patron, Adam Byatt to work alongside our newly promoted Chef Director, Pete Redman. Pete has grown his chef development team to provide the company with first class support, ideas and inspiration. We launched an exciting range of new food concepts to meet customer’s changing expectations. Our six-figure investment in a brand new CPU has provided additional catering support for our existing clients as well as for the events business and fixed venues.
Our secret ingredient is our people and having added an extra 300 people to the team this year, our founding owners have continued to ensure everyone feels special and part of the bartlett mitchell family. Our comprehensive succession planning over recent years has paid dividends, with great opportunities for team development and promotion to management roles. Evidence that our approach works was our listing on the Sunday Times Best Companies To Work For. We have made some key high-level appointments including Steve Fox, Purchasing Director and we have more exciting announcements in the pipeline. We’ve found our growing reputation has attracted really high calibre candidates and vacancies are at an all-time low.
Sustainability and ethics underpins everything we do, from sourcing responsibly and reducing waste to supporting communities. Highlights this year include winning the SRA Sustainable Caterer of the Year and ACE Sustains awards. Two of our proudest achievements have been funding our 20th Thirsty Planet water pump and partnering with the Soppexcca women’s cooperative in Nicaraguan to grow our own Perkee coffee.
To use a foodie metaphor, the icing on the cake was Wendy Bartlett receiving the Catey Award for Foodservice Caterer of the Year, it was an honour to be recognised by our industry peers.
This article appears in b&i catering magazine and the whole article can be read here.