You heard it here first folks. We've decided to go social this year at Chelsea Flower Show, and we'll be keeping you in the horticultural know with regular posts from our RHS Flower Show Hospitality Facebook page and live Twitter feed.
We'd love to hear from you so please do drop us a line.
Thursday 20 May 2010
Sodexo Prestige Head of Online discussing the benefits of using Venues.org.uk
OK, so it's more than a little cringe-worthy, but venues.org really do provide us with an excellent sales and marketing platform - so let's give them their due. Cut to head shot!
Tuesday 18 May 2010
New Chelsea Flower Show Twitter feed is now live
Thursday 13 May 2010
Sodexo Prestige and Fareshare
Being part of one of the world's largest catering companies can have its advantages. Our Christmas lunch is without doubt one of the best in the UK, we're never short of cutlery, and best of all, we can actually make a difference in people's lives.
I experienced this first hand yesterday when I joined the team at Fareshare in Bermondsey in London to distribute food to homeless shelters and hostels around the South-East. Fareshare is one of Sodexo's charitable partners, and as part of the Sodexo 'Stop Hunger' campaign, we lend support, both financially, logistically and practically. But what exactly does Fareshare do? I hear you ask.
Well, the catering and retail industry produces a lot of waste. Whilst an element of this is unavoidable (food past its use by date etc.), quite a lot of it is absolutely fine. This second category comes as a result of over ordering, sample packs, poorly printed packaging etc; all food that can't be sold in shops or restaurants, but is still perfectly edible. Fareshare take this food from retailers such as Sainsburies and Marks and Spencers, and caterers such as ourselves, and redistributes it where it is needed the most. And it was my mission to help with this redistribution.
The day started early, as I had to be in Bermondsey by 8.30am. I was joined by Sodexo Prestige Chef Chris, who had travelled all the way from Ickworth House in Suffolk to join us (and I was complaining about my early start!). The two of us started by separating the food into hostel specific orders and loading them into the Sodexo sponsored van. Two back breaking hours later and we were whizzing around the back streets of London on our way to Manna, a hostel set up in the shadows of London Bridge to help the young and homeless. The hostels were a revelation - I initially had preconceptions of run down housing estates, but the reality was of well maintained and friendly youth centres, trying their best to help the kids. The food was seen as an essential means to an end - a hook to bring the kids through the door, so they could then begin the process of turning their lives around.
Three hostels, two half way houses, a kids outreach centre, and a stop off at the central Sainsburies depot in the City to collect a fresh array of fruit and veg, and we were heading back to Bermondsey to start the food sorting and selection for the following shift, concluding what was, without a doubt a tiring but satisfying day. Fareshare relies on volunteers, so if you'd like a day out of the office and a sense of doing the right thing, drop Jere Thomas a line on 020 7394 2463 / 2473 or email jeredine.thomas@fareshare.org.uk.
Well, the catering and retail industry produces a lot of waste. Whilst an element of this is unavoidable (food past its use by date etc.), quite a lot of it is absolutely fine. This second category comes as a result of over ordering, sample packs, poorly printed packaging etc; all food that can't be sold in shops or restaurants, but is still perfectly edible. Fareshare take this food from retailers such as Sainsburies and Marks and Spencers, and caterers such as ourselves, and redistributes it where it is needed the most. And it was my mission to help with this redistribution.
The day started early, as I had to be in Bermondsey by 8.30am. I was joined by Sodexo Prestige Chef Chris, who had travelled all the way from Ickworth House in Suffolk to join us (and I was complaining about my early start!). The two of us started by separating the food into hostel specific orders and loading them into the Sodexo sponsored van. Two back breaking hours later and we were whizzing around the back streets of London on our way to Manna, a hostel set up in the shadows of London Bridge to help the young and homeless. The hostels were a revelation - I initially had preconceptions of run down housing estates, but the reality was of well maintained and friendly youth centres, trying their best to help the kids. The food was seen as an essential means to an end - a hook to bring the kids through the door, so they could then begin the process of turning their lives around.
Three hostels, two half way houses, a kids outreach centre, and a stop off at the central Sainsburies depot in the City to collect a fresh array of fruit and veg, and we were heading back to Bermondsey to start the food sorting and selection for the following shift, concluding what was, without a doubt a tiring but satisfying day. Fareshare relies on volunteers, so if you'd like a day out of the office and a sense of doing the right thing, drop Jere Thomas a line on 020 7394 2463 / 2473 or email jeredine.thomas@fareshare.org.uk.
Thursday 6 May 2010
Paul Boon, Event Director sits in the Hot Seat
Paul, you're new at Prestige Head Office, although of course, you were with us some time as Ascot Racecourse. Can you tell us what your new role as Director of Events for Prestige is all about- apart from being SUPER important?
Of course Lorraine. I oversee the operational side of our event profile and manage the specialist events team who deliver the events from start to finish. My goal is to meet and exceed our client’s expectations, and to be innovative and creative in everything we do. I'm involved in every aspect, from staff scheduling, recruitment and training, risk assessment and site management - right down to the tasting of the menus.
Of course Lorraine. I oversee the operational side of our event profile and manage the specialist events team who deliver the events from start to finish. My goal is to meet and exceed our client’s expectations, and to be innovative and creative in everything we do. I'm involved in every aspect, from staff scheduling, recruitment and training, risk assessment and site management - right down to the tasting of the menus.
What did you do today?
Today we were concentrating on staffing for the RHS Chelsea Flower Show; ensuring we get the right people in, and in the right places. I have also been negotiating some new contracts for 2012 - which I am very excited about. Unfortunately I can't go into more detail at this stage, as it's quite confidential, but rest assured 2011 will bring in some exciting developments. I've also been working on some brand new offers and innovations for our most popular catering item - the baguette! And we have been designing the Event Team's new coat - its black with an accent of pink for our new logo. Very sexy.
What Event are you currently focussed on?
Well, as I'm sure you're aware, Chelsea is the opening event of the hospitality season so that’s a strong focus for us right now, but we have to think a lot further ahead than one event, so I'm currently focussing a lot of my energies on Royal Ascot in June, and The Open Championship in July. We're even planning ahead to the Burghley Horse Trials, which aren't until September!
What's new for 2010?
2010 has seen a lot of change to our hospitality offerings. As much as we would like to, we can't ignore the impact that the recession has had on business, but we've adapted accordingly and come out stronger. You'll be reading a lot about our fine dining packages in the up and coming months - these aren't quite the full blown hospitality our guests have come to love, but they still provide stunning food and drink in delightful surroundings. They provide a simpler alternative to hospitality and are proving to be very popular at the flower shows.
What do you love most about working for Prestige?
I love the variety, and the prestige of our events. Coming from a fixed-site background it’s extremely motivating to work with so many different venues, locations, offers and types of customers. I have to be very flexible and adaptable, especially as I am working on the premier events of the season - it keeps me on my toes!
Lastly Paul, I understand that when you joined you somehow managed to escape the standard Sodexo interview question of 'What animal would you be and why?' - So, what animal would you be and why?
Hmmm, strange but I like it. I think a monkey is definitely my animal. I'm cheeky and like to have a laugh - and I am flexible and I adapt to my surroundings. I work hard but like to have fun on the job.
Thank you Paul - have a banana for your troubles.
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