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Month: October 2020

TAFTALKS 2020 REPORT | The Definitive Guide to Foodservices for Facilities (Catering for the Post COVID-19 Customer)

On 21st October 2020, the TAF Catering Consultancy presents a phenomenal insight into how UK workplaces can change their habits around foodservices to a transformed post COVID-19 employee who needs 24/7 feeding (in the office or at home).

TAF has observed COVID-19 unfolding since March and the impact on corporate workplace foodservices.

Our disruptive catering consultancy has networked with 40 caterers, large and small, and many corporate organisations, responsible for feeding anywhere from 800 to 3000 employees, pre-COVID-19.

We’ve amassed data (from MINTEL’s “The Future of Eating Out | Impact of COVID-19” Report), insight and best practice. We now share our view of the world of foodservices to support corporate organisations, and UK economy, manage the changing landscape post COVID-19.

With working from home looking set to remain the norm, on-site staff restaurants and workplace hospitality will continue to be affected by reduced on site office working populations. This presents a huge challenge to those in facilities, responsible for feeding those who matter the most to their business.

COVID-19 has accelerated the evolution of innovation around foodservices to deliver food and drink to employees at work or the office and at home differently.

TAF’s report presents a unique insight into how the market has changed, how employees have transformed and what innovations should inspire a new foodservice era.

According to Simon Sinek, author of “Start With Why?”, we face a new era of radical uncertainty and disruption brought about by the ongoing COVID-19 pandemic, as well as climate change, financial crises, terrorism, Brexit, demographic changes in the labour market and rapid transformation from digital technology.

Simon says COVID-19 is a black swan event: an unpredictable event beyond what is typically expected of a situation with potentially severe consequences, being extremely rare and having a severe impact. An event forcing companies and entire industries to rethink their global supply chain models.


TAF focuses on the customer (or workplace foodservice employee) and explores what’s going in their mind today to:

  1. LEARN best practice on leading/adapting during disruption,
  2. UNDERSTAND how to adapt foodservices and supply chain models,
  3. BUILD trust to help them accomplish during challenging times,
  4. IMPROVE critical workplace relationships to achieve results, reflect, rebuilt and reassure after the crisis, and
  5. DEAL with the black swan better – ensuring workforces are better fed, anywhere, anytime, as the most valuable asset of any organisation is its workforce and each and every employee.


  1. CUSTOMER INSIGHTS | What today’s customer looks like… TODAY, in a post COVID-19 world.
    Our report highlights 13 Customer Insights: (1) Mind Body Wellness, (2) Quality vs Pricing, (3) Safety | Top of Mind, (4) Cashless Payments, (5) Tech Today, (6) Experiences & Online Experiential, (7) Rise of the Ready-Meal, (8) Eating Out Resurgence, (9) Treating Out, (10) Townie Takeaways, (11) Couples Catering, (12) Fast Food Gen-Zers and (13) Pizza Weathers Storm.
  2. DISRUPTIVE INNOVATIONS | How today’s contract catering and workplace foodservices have been disrupted… in a whole new world post COVID-19.
    Our report highlights 10 Disruptive Innovations: (1) Al Fresco Dining, (2) Dark Kitchens/CPUs, (3) Experiential Marketing, (4) Grocerants, (5) Micro Markets, (6) Meal Kits/Ready-To-Cook, (7) Pop Up Catering, (8) Simplified Menus, (9) Desk Delivered and (10) Foodservice Collaborations.
  3. FUTURE FOODSERVICE FOCUS | And on to digital transformation… and what OPPORTUNITIES there are to cater for the post COVID-19 customer.
    Our report highlights: (A) App Tech Disruption and ask if the right app technology is in place and (B) Techdine Disruption and ask UK facilities are prepared for a new way of thinking, turning the traditional contract catering model on its head.

TAF argues:

  • firstly, there is a whole new world of flexi-feeding workforces (and our economy) 24/7 at work and at home and
  • secondly, our counter-parts in the rest of the world are already delivering foodservice solutions based on: disruptive innovation, restaurant quality food, unique packaging, no food waste, strategic marketing and reduced costs.

Our disruptive catering consultancy presents our industry-defining report at the industry’s first known socially-distanced face-to-face round table events on 21st October 2020 to corporate clients, among some of the biggest organisations on the planet.

We invite the corporate world to start thinking, engaging, sourcing, cooking, serving and performing differently in a post COVID-19 World of Corporate Catering!


For your post COVID-19 workplace catering consultancy needs, please do not hesitate to contact contact us.

#facilities #workplacesolutions  #businessandindustry #foodservices#cateringconsultancy


Workplace Foodservices | Creating New Habits … for a transformed post COVID-19 employee who needs 24/7 feeding.

Create NEW habits around your workplace foodservices to a transformed post COVID-19 employee who needs 24/7 feeding. Download TAF’s report in 3 DAYS to kick-start a new way of thinking!
Follow us NOW…to start thinking, engaging, sourcing, cooking, serving and performing differently! 

#facilities #workplace-feeding #businessandindustry #foodservices #cateringconsultancy


TAF’s Managing Director Tracey Fairclough comments on the future of contract catering in a key article today in Facilitate Magazine, discussing how business models are evolving around three key areas: central production kitchens (CPUs), Cafes and technologies. She elaborates on the concept as follows:

Tracey Fairclough - TAF Catering Consultancy

“CPUs being the medium through which foodservice providers can prepare freshly prepared food, snacks and meals, with reduced on-site catering teams supported by a single behind-the-scenes labour structure in a remote kitchen delivering into sites”.

“Cafes being the channels to generate additional revenue from high street ready-built kitchen facilities (from high street retailers, no longer trading)”.

“Technologies being the driving force behind the latest cashless, on-line, cloud pre-order customer payment solutions that deliver data behind the purchases and solutions that provide food for different users, different dining occasions, and different locations around sites that save labour, save waste and deliver healthy, tasty and safe feeding solutions”.

Touching on the 3 most significant changes to catering models, Tracey Fairclough identifies:

  1. Feeding phased populations returning to buildings across all sectors at different times of the day and/or the week and/or the month, safely.
  2. Delivering flexible, fresh, authentic, tasty and hot food services – hot being particularly poignant as the UK heads into colder winter months.
  3. Maximising the skills, expertise and efforts of reduced on-site catering teams.

READ HERE to see who else commented the same piece to show you how the contract catering models are evolving, as of October 2020: Facilitate Magazine, October 2020

If you are a corporate client organisation with a workplace staff restaurant planning a phased reopening and need some fresh, forward-thinking, app-savvy, sustainability-focused assistance, contact us to project manage your catering consultancy needs.

#workplace #contractcatering #contractcaterers #returntowork #foodservices #foodservice #workplacecatering #facilitiesmanagement

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