Out of the Blue Summer 2006
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EDITOR'S BITE
Dear reader It’s been some time since our last newsletter but hey! That’s why we call it Out of the Blue! There have been so many newsworthy stories since our last issue that we’ve had to save some for the next one. Our new business growth has led to us winning a contract a month so far in 2006. The company Brian and I formed back 1998 is now eight years old this month and the time has flown by. The foodservice brand we created back then seems to have come of age. Instead of us chasing business, our profile has changed such that clients make contact by recommendation, which is a great position to be in. This is due in no small part to the dedication of our teams and our ability to provide consistently high quality food and service. In the following articles you’ll see how the loyalty of our staff and clients has made a major contribution to Blue Apple’s success that should give us all great pride. Currently we have some major projects in the pipeline which would completely change the face of Blue Apple. Hopefully we will be able to give you a full report as events unfold. Our recent growth has resulted in some “significant strategic appointments”. Translated, this means that we have recruited individuals who are able to maintain the values and beliefs of Blue Apple at various levels. This has resulted in new faces in Operations, Finance and Administration. Consequently in this issue look out for the article about Suzanne Ailes who joined us as operations manager back in January. Systems and procedures have also undergone a shake up to ensure quality and “beans” are properly measured and counted. Finally on a more important note “come on England!” Ruston Toms, Editor
SUZANNE STEPS INTO THE DRIVING SEAT
Say hello to Suzanne Ailes, Blue Apple's new Operations Manager. Suzanne beat off over 30 other applicants to join the company in January and she's had a whirlwind time since then, opening new contracts and settling in. "It feels like I've been here for forever, in a good way!" said Suzanne, and it's hardly surprising. By the end of her second month into the job, she'd already launched two new contracts at Sharp and IHS in Stockley Park and got to know staff, clients and the Blue Apple approach to business. "It was definitely a case of in at the deep end" she said, "but thats how I like to work. I love a challenge." Suzanne is widely experienced, initially training as a chef and spending a number of years as a chef manager before moving into general facilities management. She then worked for Caterlink, responsible for the smooth running of contracts at state and independent schools. Her most recent position before joining the Blue Apple team was at caterers, Just Deli. As Operations Manager, Suzanne ensures that Blue Apple's high standards are rigorously maintained. She spends a lot of time on the road visiting clients to oversee everything from food quality, hygiene and budgets to health and safety, staffing and sales. "It really is a bit of everything and you never know what's going to happen next, the variety of my role is fantastic," she explained. Away from her day job Suzanne, a mum of two, can be found working out in the gym or, if it's fine weather, on the golf course. She also rates retail therapy as one of her favourite pastimes! "I'm incredibly pleased to be working for Blue Apple," Suzanne continued. "We're a small, independent business with huge potential and a wonderfully personal approach to both our clients and our people. And we have a great reputation for putting the personality back into staff catering. "My aim in this role is to do as much as I can to help the company grow and make our clients even happier."
TAKE A TURN WITH TOP CHEF
Blue Apple has teamed up with celebrity chef Brian Turner to offer staff the opportunity to work for a week in his top London restaurant, Brian Turner Mayfair at The Millennium Hotel, Mayfair. The first secondment takes place in September and the two lucky people to be selected are Paul Bailey, chef manager at Schering Plough in Welwyn Garden City, and Russell Snowdon, catering manager at Bourne Leisure in Hemel Hempstead. Brian is a popular TV personality and has his own series Anything you can Cook in addition to making regular appearances on Ready, Steady, Cookand This Morning. He’s worked in many prestigious establishments, winning a Michelin star at the Capital Hotel, and currently has two restaurants – Turner’s Grill in Slough and Mayfair, in Grosvenor Square, which specialises in modern English cuisine. “It’s a fantastic learning opportunity for Paul and Russell,” said Ruston Toms, director. “I’ve known Brian for a long time through our involvement with the PM Trust, the charity which supports young people in the hospitality industry, and he’s hugely respected and talented chef.”
TASTY TREATS TO YOUR DOOR
Workers in Milton Keynes can experience a host of gourmet delights without even leaving the office thanks to Blue Apple’s new mobile service, which delivers top-notch food to businesses in the area. “The mobile service was introduced to provide companies in Milton Keynes with a ready-to-order, custom-made hospitality service, something few of the larger catering firms can offer,” said Tammy Hussein, operations site and delivery co-ordinator. “Customers can request buffets, lunchtime foods, coffee and tea, and pretty much anything else to be delivered directly to their site.” “The trust and rapport that Tammy has built up with our customers through the mobile service is quite incredible,” commented Colin Swift, contract manager. “Because she is quite literally a phone call away – her mobile number is common knowledge among clients – they receive an excellent level of customer service and every request, what ever it is, can be tailored to suit their specific needs. Recently, we even had someone order a pint of Guinness for their boss!” With mouth-watering options like smoked salmon blinis, crisp oriental salad, coconut breaded king prawns and fruit kebabs to choose from, the mobile service has received a lot of praise from regular customers, which include Suzuki, SIS and Daytona. As Colin explained: “We wanted to move away from the usual reheated, unimaginative foods that are used in many workplace buffets and instead use fresh ingredients to produce inventive, original and, most importantly, delicious dishes.” If all this talk of gourmet lunches delivered direct to the office is turning you green with envy and making your tummy rumble, don’t worry because Blue Apple is looking at rolling out the mobile service to other areas – so you needn’t think about moving to Milton Keynes just yet!
CUSTOMERS SIGN UP FOR SERVICE
When you go to a restaurant or café you expect food that’s been prepared with creativity and passion, a stylish environment with a bit of ‘personality’, and efficient, friendly service. Why should dining at work be any different? Blue Apple doesn’t think it should – and its approach to meeting clients’ needs is the reason their customers stick with them for the long-term. “Our key to client loyalty is the relationships we build,” explained Brian Allanson, director. “Blue Apple understands that people and food are an emotional combination! Every company’s culture is different, and a ‘one-size-fits-all’ approach doesn’t work when it comes to developing and running a dining facility that refreshes and inspires staff. “We stay close to our clients and get to understand them as people, so we can create a solution that matches their objectives, tastes and budget exactly.” Many of Blue Apple’s clients switched companies after becoming unhappy with their existing catering supplier, often because they felt they weren’t being listened to, and the service they received was below par. “It’s tempting to stick with a contractor because you think ‘better the devil you know’, or they promise the earth as a knee-jerk reaction to the threat of being replaced,” said Brian. “Those who’ve changed to Blue Apple tell us we really do bring something different – they appreciate our partnership approach, and also the flexibility, short lines of communication and swift issue resolution that come with our small size. “We’re not a ‘faceless’ mass contractor – we treat our clients as individuals, and they value us as individuals too!”
BLUE APPLE FUELS TEAM AT HERTZ HQ
Choosing a catering supplier that you can trust to meet your changing needs – from kitchen design to the delivery of a high quality, flexible service – can be a difficult decision. But when car rental company Hertz Europe appointed Blue Apple to fuel the 300-strong team at its new European and UK HQ in Uxbridge, the choice was simple. “We wanted to create an attractive facility that would provide great food for our staff, and be a modern, stylish area relaxed enough for informal gatherings yet sufficiently smart for client meetings,” explained Clive Piller, head of property services at Hertz Europe. “It was also important to have a caterer capable of producing everything on-site – from a deli-style breakfast, snacks and lunch to a hospitality service catering for meetings and presentations. “Our aim was to work with a caterer that would provide a personal focus, which we felt the larger companies were unable to offer,” Clive continued. “However, we did want a company sizeable enough to cope with staff holidays and sickness, and offer us initiative and creativity.” Phil Roberts, project manager at Ridge and Partners, the property and construction consultants appointed to oversee the Hertz relocation, said: “Going with Blue Apple was somewhat of a no-brainer! We decided that Blue Apple was the best match for Hertz in terms of their flexible, high quality offering, professional approach and pricing.” A further vital point in Blue Apple’s favour was its link with Starbucks, as Ruston Toms, director, explained: “We have successfully worked with Starbucks Business Alliances programme once before, when we established a branded, high quality coffee service alongside the catering operation at our Kuoni site.” Since the facility went live, it’s gone from success to success. “I’m delighted with the facility, its staff and the way in which our wishes are accommodated,” said Clive, “Any initiatives we’ve suggested, such as menu changes, are made immediately. Working in partnership with such a responsive company that’s so passionate about doing a good job certainly makes my life easier!”
NETWORKING IS ON THE ACE MENU
A glittering party was held recently to celebrate the relaunch of the European Catering Association with its new name – the Association of Catering Excellence (ACE). And attending the event was Blue Apple’s very own Ruston Toms, director, who is a council member of the organisation. “ACE is a fantastic networking forum for everyone in the food and service management industry,” said Ruston. “The new name is a much better reflection of the aim of the association, which is to get the best people in the business together to have some fun and get talking about industry issues. I’m really excited to be involved.” As a passionate supporter of the industry and encouraging young people to pursue careers in catering, Ruston was a perfect choice as a council member. Blue Apple is already an allied member of the Foodservice Consultants Society International (FCSI), and Ruston is an associate member of the Hotel and Catering International Management Association (HCIMA) – as well as being a founding trustee of charity The PM Trust. For further information about ACE and its event programme, visit www.acegb.org
FROM EMPTY SITE TO RESTAURANT IN 9 DAYS!
Nine days to turn an empty site into a fully-equipped staff restaurant – sounds like an episode of Challenge Anneka, but it’s just one of the tasks that Blue Apple met head on recently after winning a number of exciting new contracts. Blue Apple has experienced a tremendous success rate so far this year when it comes to new business, with Surrey Satellite Technology in Guildford, Sharp Electronics in Stockley Park, IHS in Bracknell, TTPCom in Melbourn, Anite Group in Slough and Hertz Europe in Uxbridge all signing up to their catering services. Three of these customers are located at brand new developments, which has enabled Blue Apple to demonstrate is flexibility and expertise by being involved in the design and creation of the food facilities right from the outset. “One of our favourite ways to work with clients is to get involved right from the start of a new venture,” commented Brian Allanson, director. “It allows us to work with the customer at the planning stages, which really strengthens relationships and builds understanding on both sides. What’s more, it means we can create a tailor-made facility that meets the client’s needs exactly. “Another benefit of taking on a brand new development is staffing – while it is satisfying to take on existing contracts and motivate teams that might have worked on the site for years, it’s always great to use our own people to create strong, energetic teams.” However as Suzanne Ailes, operations manager, explained the new contracts have been pretty demanding: “With Sharp we only had nine days between winning the contract and being up and running. It was touch and go, and involved some long days but we got there in the end – resulting in a very satisfied customer and a fantastic sense of achievement. “At the new Hertz Europe and IHS sites we opened for business while the facilities were still being completed! But we rose to the challenge and the clients were very grateful that we just got on with it. That’s our approach: ‘never say never’.”
PEOPLE POWER
Staff in the catering industry don't traditionally stay with the same company for long, but at Blue Apple, employee turnover is remarkably low. " 'First seek to understand, then you'll be understood' is our philosophy, and it works!" said Ruston Toms, Director of Blue Apple. "We like to get to know our staff personally, and create a friendly working environment. As directors, Brian Allanson and I are highly visible, we're on the road all the time visiting sites, and make a point of talking to all our staff, especially if we spot a new face!" Blue Apple's aim is to explore what each employee hopes to get out of their job, and their life as a whole. "We have our high-fliers, and we always support those who wish to progress, but we understand that's not everyone's choice," continued Ruston. "Whatever people want from their time with us, and however they'd like to develop, we help and encourage them and acknowledge the work they do. "We also realise a job is just one part of people's busy lives' and we try to be as flexible as possible to enable people to achieve their aims, and balance their lifestyles." After working for Blue Apple for two-and-a-half years, Jason Bastick, Chef at Intervet in Milton Keynes, decided to go travelling. "I could easily have found work somewhere else when I got back, but I returned to Blue Apple," said Jason. "Before I left, they made it clear they were keen not to lose me, and that they'd be happy to take me back after my sabbatical, and here I am!" Blue Apple also helped Operations Support Manager, Wendy Hall, who's been with the company for six-and-a-half years, when she needed time off to care for her critically ill niece. "I said 'I have to go and be with my family' and they understood completely," explained Wendy. "I was off work for almost seven weeks, and they entirely supported me."