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As well as pioneering extended breaks for managers,
the destination diner proves that motivating staff is a marathon not a sprint – literally.
They’ve supported dozens of team members to complete a series of the 26m races.
A four-day, 45-hour week, combined with a large sprinkling of humanity
is chef-director Neil Forbes’ winning recipe. Violence, bullying and substance abuse
found in some kitchens are replaced by camaraderie, mentoring and at least one daily shared meal.
For leading the way on fair pay.
Not only does this caterer ensure all staff receive at least the London Living Wage,
but they also campaigning for other to follow their lead.
Sponsored by Freedom Brewery
Not content with creating an outstanding volunteering programme
of its own, has created a movement, helping restaurants devise their own ways
of creating good days for their employees, charities, and their users.
A lunch club for lonely locals serves customers a hearty, healthy meal,
as well as classes on nutrition and cooking is this social enterprise restaurant’s
generous commitment to its Newcastle neighbourhood.
More than 500 charities have served 600,000 meals thanks to the
No Chuckin’ our Chicken initiative. Now they’ve helped a number of
fellow high street brands feed their communities.
Sponsored by One Gin
Taking the healthy body, healthy mind mantra to the max,
this uni succeeds not just by encouraging students to eat well
but also engaging them in designing delicious, nutritious dishes.
Trend setters in making vegan popular. Founder Camilla Fayed has been at the forefront
of the vegan revolution putting plant-based eating on the map.
With the addition of its own farm, customers can now enjoy homegrown veg and
those who can’t make it to the restaurant, can enjoy the Farmacy Kitchen Cookbook.
Sales of healthy meals and snacks has soared and the average BMI
of the 9,000 employees at the caterer’s client have fallen by more than 10%,
as new menus and major marketing push have taken hold.
Sponsored by Ozone Coffee Roasters