This post has been created by craft director David Mulcahy. People and food. Two of the most important things in the world? Certainly, two of the most important things in Sodexo. Nowhere is this more obvious than with our annual Salon Culinaire programme. In two weeks’ time more than 2,000 people – employees, suppliers, clients and well-wishers […]
Meeting refreshments can be really problematic, the rustling of food wrappers and noisy munching are a distraction or the food is so filling that you find it a struggle to concentrate in the afternoon.
This summer has been a true celebration of young culinary talent.
Doubtlessly one of the catering industry’s best initiatives to encourage young people to develop life skills in cooking, FutureChef has been supported by Sodexo for over a decade.
By running the pilot, we want to see if whether people’s ‘unconscious biases’ are in anyway leading to our managers ‘sifting out’ the potential BAME candidates.
The latest high street food trends are making their way ever more quickly into the foodservice industry. Last week, Sodexo took a group of chefs on a food trends tour of London as part of its innovation day, run in partnership with supplier Lockhart. Among them was Sodexo Chef of the Year Lloyd Walker, who’s responsible for a team of […]
It’s World FM Day and in a recent conversation with Sajna Rahman, Sodexo’s FM Development Manager for Service Operations, we discussed what the future of FM was in terms of people and an organisation’s productivity and I thought today was a good day to share Sajna’s thoughts.
Our Health Safety and Environment Director, Chris Dark, has written the following article for SHP online about how we are embedding the importance of health & safety in to our culture.
The Artisan represents our first high street offering in the higher education sector, providing students and the public more interesting and dynamic offers and ensuring we continue to meet the changing needs of our student customer base.
As a company that offers what could be seen on the face of it as quite basic services – cleaning, portering, catering, reception – it is important for us to ensure we continue to evolve and innovate in the delivery of these services and in doing so, live up to our mission of improving quality of life.