Industry expert: B&I

Angus Brydon, joint managing director of BM Caterers, gives us an update on the business and industry front...

As we leave the winter months behind for spring, I think there’s a lot to be positive about in the business and industry (B&I) sector for the year ahead. With record turnover figures in some sites, there is a real desire from companies to get their employees back in their buildings, and we are seeing contracts being extended across the board. However, there have naturally some been challenges. 

From a wider societal perspective, industrial action is continuing to suppress the return to office-based working. Although we had anticipated companies driving a return to the office from January, the strikes put a halt on this and continue to do so with further industrial action planned. And with teachers striking too, this will mean even more reasons employees will opt for home-based working.

Recruitment continues to be an issue for the sector. Retaining talent and engaging and developing our people is more important than ever, as is attracting new talent. But we must do this responsibly and onboard people with the right attitude who we can train and develop. This will ensure we’re bringing on long-term team members, not just filling vacancies as they arise.

Our industry has been battered over the last few years and, as we regrow and continue to ensure that this is an industry of choice, we must ensure that we are providing secure, long-term careers. That’s why we will continue to work with our clients to develop innovative solutions to make use of any surplus labour that may exist on the ‘shoulder days’, particularly Mondays and Fridays, where the volume of people on site has reduced. The recent success of the four-day working week trial could also lead to interesting developments over the next year.

Fundamentally, the success of our sector is very much dependent on the collaboration of clients, caterers, consultants and suppliers. We see this now more than ever. 

As always, our approach has been to work in partnership with clients as a trusted advisor, listening to their needs and delivering a quality service while also offering solutions and flexibility. For example, at our busiest sites with the highest populations, we have worked with clients to offer free or heavily subsidised food. This is about getting people to work to enable them to interact more, create positivity company cultures and to help increase engagement and productivity. 

We are, of course, all seeing the impact of food inflation on our shopping basket at home, something the foodservice sector has not been immune to either. The challenge is that increasing food tariffs in line with inflation could negatively impact the customers who are coming into the office and are facing their own financial challenges. As a result, we are seeing more clients wanting to freeze tariffs and take the impact of subsidising this on themselves, rather than pass this cost onto their employees.

Despite the challenges we’re facing around food inflation, it isn’t an option to ignore our duties when it comes to working with our supply chain partners to ensure we are sourcing our ingredients responsibly and sustainably. Supply chain disruption brought about through Brexit tariffs and red tape, Covid legacy issues and climate change concerns have meant that flexibility has never been more important. 

Carbon reduction is also massive focus area for us and we expect it to become even more important to clients moving forward. This is where training is vital, as chefs need to be more agile when developing menus and have wider carbon implications of food at the forefront of their activity. 

While the backdrop is difficult, nimble and collaborative organisations will continue to grow and add real value to the workplace experience. We may be facing challenges in the short-term, but the sector can and always does adapt. Our resilience will get us through any choppy waters. 

You may also be interested in…