Speaker Q&A: Jim Wealands, CH&CO Group
Jim Wealands is group food development director at CH&CO Group. He’ll be taking part in the show’s first ever Contract Catering panel (with representatives from Sodexo, Eurest, Aramark and Elior) talking about how innovation in concept and product keeps them at the top of their game.
Which food-to-go operators / retailers do you particularly admire and why?
On the high street, I’d say Pret A Manger as they’ve created a model in which they offer a consistent product across all their sites and were one of the first retailers to launch fully vegetarian outlets.
What do you think is the key for operators to successfully compete against their competitors?
Consistency is crucial as is having a good range of products that customers recognise. You’ve also got to be innovative, keep on top of the latest trends, and understand the area you’re operating in and the demographics of your customers.
Can you give us an example of what your business is doing to be even more sustainable?
We take sustainability very seriously. Most recently we’ve focused on the reduction of single use items at sites and working with our clients on more sustainable solutions. Last year, CH&CO became the largest and most diverse contract caterer to be awarded the top-level three stars from the Sustainable Restaurant Association – of which we are all very proud.
What do you see as the key food-to-go trends to watch?
With an ever-increasing focus on health and wellbeing and sustainability, vegan/vegetarian continues to be growing as a lifestyle choice. Authenticity in food is also one to watch. Everyone is offering more diverse menus from around the world but it’s important that these dishes are authentic using traditional recipes and methods.
What’s your current bestselling product?
This is very difficult to answer as at CH&CO we work across all life stages and locations of hospitality, including workplaces, destinations, venues, events, education, healthcare and livery.
Why is innovation so vital to the food-to-go sector?
It’s important that the food on offer constantly excites and engages with customers, so they come back each day. In contract catering we can feed people 24/7 so innovation is vital to keep things fresh, new and exciting.
What innovative products are you hoping to find at lunch! show this year?
Lots, so then we can look to offer them to our clients and customers. I’m particularly interested in seeing what’s new around ‘authentic food-to-go products’.
How important is lunch! to the food-to-go sector?
With ‘food on the move’ growing all the time, it’s important to see what’s new and on offer. lunch! is a great event to do that and meet industry leaders, start-ups, disruptors and those bringing new and exciting products to the market.
Describe the lunch! show in 3 words
Exciting, innovative & inspiring.
What advice would you give to someone starting out in the industry?
As chefs, I’d say take every opportunity given to you and learn from others around you. For retailers, it would be to ensure you know your competition and you have a unique selling point to stand out in a saturated market.
See Jim at lunch! 2019
The Contract Catering Panel: 3.15pm on Friday 20 September in Keynote Theatre 1
The session features:
- Liz Forte, Marketing Director, Eurest
- Gareth Hiron, Senior Buyer, Elior
- Nicola Morris, Managing Director – Corporate Services, Sodexo
- David Stanley, Executive Chef BP International, Aramark
- Jim Wealands, Group Food Development Director, CH&CO Group
- Simon Stenning, Founder, FutureFoodservice.com (chair)
