Served. Episode 6: More Than Just a Free Coffee: Why Contract Caterers Need Loyalty by George Gee - The Mastermind behind the Costa Loyalty Programme
Welcome back to another edition of Served., where we explore ideas shaping the future of foodservice. This week, we’re diving into a core ingredient of sustainable growth in contract catering: loyalty. Toby Bonnett sat down with George Gee (CLMP™) - widely known as The Loyalty Man - to unpack what truly drives customer loyalty, what most schemes get wrong, and how contract caterers can unlock meaningful, measurable engagement.
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55:22
Served. Episode 4: Behind the Bid: What Really Wins Catering Tenders in 2025
Tenders shape the future of contract catering. They determine who gets to serve food the food, and create experiences in offices, universities, and public institutions across the globe, but what actually matters when the decision of catering company is to be made?To dive deeper into this, we spoke with three experienced consultants in the industry - people who’ve sat through hundreds of tender presentations, advised some of the world’s biggest clients across both the U.S., UK, Europe, and Asia Pacific, and know exactly why some bids stand out while others fall flat.
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52:06
Served. Episode 3: The Evolution of Contract Catering: Insights from Chis Chidley from Compass Group on the APAC market
In this episode of Served., we had the pleasure of sitting down with Chris Chidley, Chief Commercial Officer for Compass Group in the Asia-Pacific (APAC) region. With over two decades in the industry - 17 of those years spent in the UK before moving to APAC - Chris has seen the industry change and adapt in many ways.Asia is the fastest-growing market for Contract Catering, with expectations for continued expansion in the coming years. The demand for workplace dining solutions is increasing rapidly, driven by economic growth, urbanization, and a strong emphasis on food culture across the region.From the growing focus on workplace dining to the role of technology and sustainability, our conversation covered the differences between Europe and Asia-Pacific, the future of catering, and what it takes to build a strong career in this business.
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36:45
Served. Episode 2: The Future of Work and Workplace Dining: Insights from Henrik Jarleskog from Sodexo
The world has developed rapidly over the last few years, where especially remote work caused by the pandemic has played a huge role in shaping how work is done.One of the key questions to ask: How will the future of work look like? And how will this affect workplace catering?To dive into this theme, we have had the pleasure of sitting down with Henrik Jarleskog, who is the Head of Future of Work at Sodexo A/S.Henrik’s journey into the Future of Work began five years ago when Sodexo's CEO recognized that the pandemic would permanently alter the workplace. Rather than simply reacting, Sodexo sought to lead the conversation by researching and educating the market to better understand what was coming.
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Served. Episode 1: The story behind the £475 million Contract Catering exit by Bill Toner
The Contract Catering industry is no stranger to bold leaders, but few have tackled the challenges and opportunities of the sector quite like Bill Toner. As the former CEO of CH&CO, Bill led an incredible journey of growth - starting with a 12-million-pound company and turning it into a 500-million-pound industry giant through a combination of organic growth and smart acquisitions.I recently had the chance to sit down with Bill for a conversation about leadership, growth, and what it takes to build a powerhouse in the contract catering space. His insights are gold for anyone looking to scale their business or make a name in hospitality.
Netherlands