Innovation: the driving force of foodservices in the post-Covid world
Success is not final; failure is not fatal: it is the courage to continue that counts | WINSTON CHURCHILL
September has proven to be yet another challenging month for workplace hospitality, particularly in light of the policy developments announced in the last few weeks, which make the “return to work” timeline more uncertain.
At TAF Catering Consultancy, we strongly believe that with every challenge comes an opportunity. For this reason, this month we’ve been engaging with all caterers in our network to find out the latest in terms of innovation: new catering models, ongoing technological developments and more agile ways of working that are at the core of the evolution of foodservices right now.
We were inspired by the caterers’ resilience, determination and commitment to adapt and evolve to offer the best solutions to their clients, feeding the people that matter the most to them.
We are confident that the industry will gradually bounce back, despite all the adversities. Caterers are analysing, processing, experimenting and adopting a proactive approach to deliver the best possible outcomes. The overwhelming message is one of optimism: creativity, flexibility and ability to adapt service delivery models to changing requirements is what will get the foodservice industry to move forward and succeed.
If you’re a corporate client organisation with a workplace staff restaurant and need fresh, forward-thinking, app-savvy, sustainability and safety-focused support to establish the best catering solution for you moving forward, email me directly on
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