Foodservice forum: 2022

What will the big industry issues be in 2022?

Antony Prentice
Divisional managing director, Bartlett Mitchell
We start the new year with energy and optimism, despite the inevitable slower return back to workplaces due to the latest guidance from government. As always in our industry, innovation is at the forefront of what we do, but we are seeing some different priorities from our clients. 

Employee wellbeing and finding better ways to optimise the use of office hours in more engaging and collaborative ways are two key focus areas that are an absolute focus for our clients. Operators will be focusing on regrowth, but all must also keep a laser focus on teams to make sure they are feeling engaged, supported and positive about the challenges we will all face.

It’s likely to be a challenging year with some ongoing issues that have affected us all over 2021 carrying into 2022, but we’ve all become very accustomed to rapid change and are no longer focused on discovering the new normal. Instead, bespoke services and agile solutions to add value to what we do for clients and customers must be at the heart of our proposition.

There is no doubt that 2022 will present some cost challenges and this will be on the radar for operators and clients. Labour costs will rise, with increases in living wage rates and national insurance from April. Also, the continued battle for talent in a reduced hospitality workforce, and the important need to retain talent, will see some upward trend in salary costs. While inflation in food and sundries such as disposables will need to be sensibly managed, we are likely to see some clients focusing on affordable tariffs as part of the enticement back to offices and as a welfare benefit to employees.

The industry will also be preparing for new legislation in April with the need for greater calorie information on menus. Q1 of 2022 will see a focus on staff training and implementing new systems and processes in preparation for this new legislation.

The sustainability conversation is already very much back on the table, with clients and customers focused once again on how to achieve corporate and personal sustainability targets. Some of the good work that achieved reductions in packaging and single-use plastics, pre the pandemic, will be back.

2022 will definitely throw up its share of challenges. However, I remain optimistic that we will be bouncing back given the resilience, creativity and capacity for hard work that is ingrained in the hospitality sector.

Ian Cranna
Chief marketing officer, future food and new channels director, Compass Group UK and Ireland
It’s my role to see issues as opportunities to rebuild and do things better. I’m confident that the hospitality industry will thrive by leading the way on reaching climate net zero, addressing the skills shortage and digital innovation.

Sustainability
In 2022, moving towards the most sustainable model possible should be at the forefront of the agenda for all businesses. In May last year we made our commitment to become climate net zero by 2030 and we’re driving this, at pace, in partnership with clients and suppliers.

Seasonality and local provenance are a key focus, as is building closer relationships with local manufacturers and suppliers. At Compass, we have banned air freight of fresh fruit and vegetable produce across the organisation and worked hard to source the right suppliers that are closer to home, without compromising quality.

For many diners, the idea of consciously considering a reduction in the amount of meat they consume is a much less intimidating prospect than removing it. We are focused on making switches to introduce a more plant-forward approach and can make positive contributions to sustainability goals, while also providing customers with delicious, healthy and environmentally friendly food.

Post-pandemic operations
Digital progression continued during the pandemic, leaving consumers hungry for innovation in the post-pandemic era. Technology played a key role in helping people feel safe in the workplace with app-based pre-order and pre-payment functions.

We’ve recently launched our first frictionless store in partnership with AiFi. This cutting-edge technology allows shoppers to purchase items in-store without having to wait in line or stop to scan or pay – it’s a great solution for busy workers.

Inflation
Inflation isn’t going away, and we must think ahead and look at solutions. Culinary teams can play a huge part with careful recipe management and menu engineering. Restructuring meals to minimise or remove the use of high inflation ingredients, without compromising on quality, will be crucial. We’re fortunate to work alongside our procurement arm Foodbuy UK, who work tirelessly to understand inflation drivers and how they can be combatted to deliver a seamless service.

Skills availability
The hospitality industry offers huge potential as a long-term career prospect, with so many examples of senior industry leaders having started their careers at unit level, in the kitchen or front-of-house. Training is critical in opening up this path from entry level to the very top, and last year we announced plans for a Compass Academy to help address the skills crisis for years to come. Led by ex-Clink Charity CEO Chris Moore, we aim to train over 12,000 people a year.

At Compass, we believe there’s never been a more exciting time for the foodservice sector. Our talented teams will continue to drive our sustainability commitments alongside our innovative approach.

Gavin Annon
Sales and marketing director, Mount Charles
The catering sector has always attracted highly creative problem solvers and innovators, and our team at Mount Charles is no different. As an independent, family-run organisation, we had been able to react rapidly to the changing needs of the market. Our mission is to help our clients feel comfortable, safe and excited about getting their catering provisions back on track in the new normal.

In 2022 we will see continued engagement with technology and convenience services such as food orders placed and purchased in advance and picked up from sanitised kiosks. By employing digital and robotic technology, Mount Charles has adapted and tailored our offering to provide innovative, personalised and dynamic services for today’s market.

To support our clients’ new hybrid working model, we have introduced unattended retail units (micro-markets), which provide a catering service 24/7 tailored to our clients’ daily demographics. In the last six months we have introduced super-high-tech vending machines, with touchscreens and card readers serving staff meals that can be heated on-the-go. We have reimagined the workplace cafeteria, providing exciting seasonal and locally sourced menu options in flexible formats and staggering lunch schedules to ensure social distancing.

Adding thoughtful amenities or touchpoints to increase employees’ levels of comfort and sense of wellbeing at being back face-to-face will be important on demonstrating that their health and safety is, and has always been, at the forefront of our industry.

The importance of sustainability for consumers and companies has only been growing and, in our sector, service providers are working across their supply chains to create a more sustainably sourced food and drink experience. Reducing plastic, utilising reusable plates, glasses, utensils and composting, and recycling waste will be high on the agenda, with a growing number of people choosing to ‘eat to save the planet’. This dietary option focuses on low carbon foods, eating seasonally and locally sourced food, limiting food waste, and avoiding plastic packaging. Vegetables and healthy grains are moving to the forefront of the plate, as people become more health and climate conscious and look for alternative milks and meats.

Over lockdown, people have been experimenting with diverse regional recipes, so they are looking for bold and unconventional flavours and innovative spins on classic comfort foods. We must be cognisant of dietary restrictions and not make gluten-free, vegetarian, vegan and pescatarian options, for example, feel like an afterthought.

To survive in 2022, service providers will have to focus on deploying lean processes, implementing technology and equipment, and continue to evolve their menus, offers and processes.

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