Food Service Matters

Food Service Matters presents Future Perspectives – a special mini-series exploring how changing expectations are reshaping the future operating model of food service.In Episode 3, Patrick McDermott explores a shift that could have significant implications for the food service industry:What happens when the people we're feeding are no longer standard?The rise of GLP-1 medications has brought changing appetites and portion sizes into sharp focus. But this episode goes beyond GLP-1s to explore a much broader change in consumer behaviour – one where people are increasingly eating differently, making more personalised choices and redefining what they consider value from a meal.Patrick explores why food service may be moving from feeding populations to feeding individuals, and what that could mean for portion sizes, menu design, waste, personalisation and the future operating model.Key themes include:How GLP-1 medications are influencing appetite and consumption Why people aren't simply eating less – they're eating differently The changing definition of value in food service Smaller portions, protein demand and wellness-led choices Moving from feeding populations to feeding individuals The role of data and technology in understanding changing behaviour Why the food service winners of the future will understand who they're feeding, not simply what they're serving Food Service Matters: Future Perspectives is a five-part series examining the trends, behaviours and expectations that will shape the next generation of food service operations.

Season 4, Episode 6: Willie Cho, Vice President of Operations at Thomas CuisineIn this episode of Food Service Matters, Patrick McDermott sits down with Willie Cho, Vice President of Operations at Thomas Cuisine, a US-based food service company operating across 15 states and serving schools, hospitals, retirement communities, workplaces and professional sports teams.At the heart of the conversation is a simple but powerful idea: food should do more than fill a plate. It should fuel performance, support health, improve wellbeing and help people live better and longer lives.Willie shares the story behind Thomas Cuisine's "Real Food" philosophy and explains how the company has built its reputation around scratch cooking, exceptional ingredients, avoiding additives and delivering food that is loaded with nutrients. The discussion explores everything from employee culture and leadership to food waste, supplier relationships, performance nutrition and the challenges facing modern food service operators.Patrick and Willie also discuss how food can be viewed as medicine, fuel and an investment in long-term health, whether serving school children, hospital patients, workplace teams, professional athletes or residents in retirement communities.What You'll Learn:- The meaning behind Thomas Cuisine's "REAL Food" philosophy- Why food should be viewed as fuel, medicine and a tool for better health- How culture, teamwork and leadership drive long-term employee retention- The role of scratch cooking in delivering quality and consistency at scale- How local supplier partnerships help maintain standards across multiple regions- Technology and forecasting are critical to reducing food waste- The growing importance of performance nutrition in professional sport- The biggest challenges facing food service operators today Food Service Matters is brought to you by DigiTally, helping food service operators connect operational data to drive better decisions, reduce waste and improve performance.

The Sustainable Operator: Why Visibility Comes Before Sustainability | Future Perspectives Ep. 2Food Service Matters presents Future Perspectives – a special mini-series exploring how changing expectations are reshaping the future operating model of food service.In Episode 2, Patrick McDermott challenges one of the biggest assumptions surrounding sustainability:What if sustainability doesn't start with carbon... but with visibility?As sustainability climbs higher on every food service agenda, operators are investing in ESG initiatives, carbon reduction and environmental targets. But before businesses can improve sustainability, they first need to understand what's really happening inside their operations.Drawing on insights from previous Food Service Matters guests and examples from across the food service sector, Patrick explores why operational visibility, better data and continuous improvement may be the true foundations of both profitability and sustainability.Key themes include:Why sustainability starts with visibilityThe commercial cost of food wasteWhy profitability and sustainability go hand in handOperational visibility and better decision-makingThe power of continuous improvement and marginal gainsBuilding more resilient and sustainable food service businessesFood Service Matters: Future Perspectives is a five-part series examining the trends, behaviours and expectations that will shape the next generation of food service operations.

Season 4, Episode 5: Michael Hales, CEO of Juniper VenturesIn this episode of Food Service Matters, Patrick McDermott sits down with Michael Hales, CEO of Juniper Ventures, one of London's largest school catering providers, serving approximately 26,000 meals every day across primary schools in the Borough of Newham.With more than 40 years of experience in hospitality and school food, Michael shares his perspective on the challenges facing school catering today, from funding pressures and food waste to changing nutritional standards and the future of school meals.The conversation explores the ongoing review of school food standards, the balance between nutrition and pupil uptake, and why creating healthier meals isn't always as straightforward as it seems. Michael also discusses the surprising realities of packed lunches, the role of education in shaping lifelong food choices, and why school meals should be viewed as an investment in health, learning and social mobility.Patrick and Michael also dive into the practical side of food service operations, including staff training, menu design, waste reduction, supplier partnerships and the innovative work Juniper is doing to incorporate surplus produce into its supply chain.What You'll Learn:- Why making school meals healthier isn't always as simple as changing the ingredients- The surprising statistic behind packed lunches and nutritional standards- How data can help reduce food waste and improve operational performance- Why staff training and menu design are critical to successful school catering- How supplier partnerships can support sustainability and reduce waste- The funding challenges facing school food providers- Why school meals play a much bigger role in education and social mobility than many people realiseFood Service Matters is brought to you by DigiTally, helping food service operators connect operational data to drive better decisions, reduce waste and improve performance.

Food Service Matters presents Future Perspectives – a special mini-series exploring how changing generational expectations are reshaping the future operating model of food service.In Episode 1, Patrick McDermott explores a simple but important question: Has convenience become more important than hospitality?From QR ordering and mobile apps to self-service technology and frictionless customer journeys, every generation now expects convenience in different ways. The challenge for food service operators is finding the balance between efficiency and the human experience that hospitality is built upon.Patrick discusses how customer expectations are evolving, why friction has become one of the biggest threats to customer satisfaction, and what food service leaders can learn from industries that have already embraced convenience as the standard.Key themes include:Hospitality vs convenienceDigital ordering and customer expectationsGenerational differences in service preferencesFrictionless customer experiencesThe role of technology in hospitalityWhat the future of food service may look likeFood Service Matters: Future Perspectives is a five-part series examining the trends, behaviours and expectations that will shape the next generation of food service operations.

Who are the real heroes of food service?In this special bonus episode of Food Service Matters, Patrick McDermott looks back on one question that has produced some of the most insightful, human and revealing moments across the podcast so far:“Who is your food service hero?”Featuring reflections and stories from guests across the industry, this episode explores the people who continue to inspire some of food service’s most respected leaders.From kitchen porters and mentors to industry pioneers, business partners and industry leaders, the answers reveal the values that continue to shape modern food service:leadership,resilience,humility,mentorship,operational excellence,and genuine care for people.A thoughtful, uplifting and human look at the people behind the industry.

Season 4, Episode 4 - Nico PrinslooIn this episode of Food Service Matters, Patrick sits down with Nico Prinsloo, an experienced food service commercial leader with a strong track record in business development, client retention and strategic growth.Nico shares his journey into the sector - from starting out as a barista after moving to the UK, to building a successful career in commercial leadership across some of the country’s most influential catering businesses.A major theme throughout the conversation is commercial value - and how the most successful partnerships are built not on price alone, but on trust, authenticity and delivering meaningful value over time.Nico highlights three key principles that have shaped his approach throughout his career:- People buy people- Deliver what you promise- Focus on value, not priceTogether, these ideas form the foundation of strong client relationships, more effective business development and better long-term retention.The conversation also explores how value is created in practical terms - through great environments, strong service, quality food and a consistent customer experience. As Nico explains, when those elements are right, people focus less on price and more on the value they’re receiving.Patrick and Nico also discuss the evolving workforce, particularly the growing influence of Gen Z, and what food service operators need to understand about communication, feedback, mentoring and customer expectations in the years ahead.Another strong thread in the episode is the tender process - and why so many tender responses fall short. Nico shares his perspective on the importance of asking the right questions, listening properly, and reading between the lines in order to truly understand what a client needs and where additional value can be created.The discussion also touches on retention, innovation, data, customer experience and the challenges facing the sector - from inflation and political uncertainty to attracting and developing future talent.This episode offers a practical and thoughtful perspective on growth in food service, and a strong reminder that commercial success is ultimately built on relationships, trust and consistently delivering what you promise.

Season 4, Episode 3 - John Murphie, Former COO, ISBAIn this episode of Food Service Matters, Patrick sits down with John Murphie, former Chief Operating Officer at the Independent Schools Bursars Association (ISBA).John brings decades of operational experience to his work supporting more than 1,300 independent schools across the UK. One of the key themes throughout the conversation is the challenge of feeding both students and staff in a way that balances quality, nutrition and enjoyment. Schools are increasingly looking for ways to ensure that food not only tastes good, but also supports concentration, wellbeing and overall performance.John also highlights how many schools are successfully making improvements in reducing salt and sugar, demonstrating that healthier options don’t have to come at the expense of taste or satisfaction.Sustainability is another major focus of the discussion. For bursars, the responsibility goes beyond finances - it includes ensuring schools are meeting wider sustainability goals.Food waste, particularly plate waste, is a growing area of attention. John shares a powerful example of one school that measured its food waste and discovered it was generating the equivalent of six minibuses of waste per year. By actively measuring and addressing the issue, the school reduced that to just two minibuses within eight months.A key part of that success was student engagement. John explains how involving students in the process - listening to their feedback, creating committees and keeping them informed - can lead to meaningful improvements in waste reduction, sustainability and overall satisfaction.The episode highlights how schools can achieve better outcomes by combining measurement, collaboration and a shared commitment to continuous improvement.One powerful example comes from Woodhouse Grove School, which discovered the scale of its plate waste and decided to take action.The result: Food waste reduced by 50% in just 5 weeks, saving the school £10,000 per year.The key? Measuring what was being wasted, involving students in the process, and continuously improving.Read the full case study: https://www.digitally.io/students-voice-school-food-waste/

Season 4, Episode 2 — Lynn Daily, Thomas CuisineIn this episode of Food Service Matters, Patrick is joined by Lynn Daily, Senior Vice President of Operations at Thomas Cuisine — and the podcast’s first guest from the United States.Based in Boise, Idaho, and with a team of more than 2,000 employees, Thomas Cuisine has built its reputation around two core pillars: a caring, people-first culture and a commitment to serving real food made from scratch.With a career spanning healthcare, nutrition and food service leadership, Lynn shares how her background as a registered dietitian continues to shape her approach to operations, culture and long-term growth.A central theme throughout the conversation is “real food” - not just as a culinary philosophy, but as an operational strategy. By focusing on quality ingredients and scratch cooking, teams can maintain greater control over waste, consistency and nutritional value while delivering better outcomes for clients and customers.Lynn also discusses the importance of building strong, collaborative teams - from hiring the right people at the right level to encouraging experienced leaders to support and mentor newer team members entering the industry.The conversation explores how Thomas Cuisine approaches client relationships differently, viewing them as a matchmaking process where shared values and expectations are essential for long-term success. Ingredient integrity and sustainability are also front of mind. Lynn shares how the organisation is proactively working to remove unnecessary additives from its ingredient supply and take greater control of food quality - not waiting for legislation to drive change, but leading from the front.Finally, Lynn reflects on some of the sector’s biggest challenges, including labour pressures and the importance of giving chefs and teams the autonomy to express their craft while maintaining strong operational standards.This episode offers a thoughtful and practical look at how culture, nutrition, operational discipline and people-first leadership come together to create truly sustainable food service businesses.

In the opening episode of Season 4, Patrick sits down with David Anderson, Founder and Managing Director of Fuelling Minds, to explore leadership, sustainability and what it takes to build a purpose-led food service business from the ground up.David shares his journey from kitchen porter to industry leader, reflecting on the experiences that shaped his approach to people, culture and values-driven decision- making throughout his career.Now, through Fuelling Minds, David is building an owner-led, independent catering management business focused on fresh, natural ingredients, strong supplier partnerships, client collaboration and sustainability at the core of every operational decision.One key theme in the conversation is retention and team engagement. David discusses the importance of empowering people, encouraging ownership, and creating environments where teams genuinely want to show up and perform.Operational realities also feature strongly, including supply chain partnerships, aligning values with client contracts, and adapting to changing consumer eating habits — such as grazing replacing traditional meal structures and the impact this has on planning and costs.David introduces a standout analogy that perfectly captures the modern chef’s reality:“A chef’s knife in one hand and a calculator in the other.”Highlighting the growing need to balance creativity with commercial awareness. The conversation also explores technology and AI — not as replacements for people, but as tools that should support efficiency while protecting the human connection at the heart of hospitality. Sustainability is a major focus throughout, with David sharing practical approaches including local sourcing, plant-based menu development, smarter forecasting to reduce food waste, composting, reusable packaging, energy-efficient equipment and educating teams to reduce waste and costs.Finally, David reflects on the industry’s biggest challenges and opportunities — from attracting new talent and managing cost pressures, to building resilience and using technology as a strategic enabler. This episode offers practical insight, honest leadership lessons and a clear view of what purpose-led food service can look like in action.

In this special end-of-year episode of Food Service Matters, host Patrick McDermott, CEO of DigiTally, is joined by an exceptional group of food service leaders to reflect on the year that was — and to look ahead to the year to come.Across this conversation, guests share:- The moments and insights that defined 2025- What surprised them most over the past year- How AI and technology are starting to influence food service operations- Their predictions for 2026 and beyondFeaturing voices from across catering, nutrition, consultancy, and hospitality, this episode brings together leaders who are shaping the future of food service through curiosity, innovation, and practical experience.If you’re involved in food service — whether in schools, workplaces, hospitality or contract catering — this episode offers perspective, reflection, and a forward-looking view of where the industry is heading.

Season 3, Episode 9 — “Food, Artistry & People: Inside Dinner Ladies with Emily Plunket”.In this episode, Patrick speaks with Emily Plunket, Executive Chef and Co-Founder of Dinner Ladies, a London-based catering and events company where food, artistry, and people come together to create unforgettable experiences.Emily shares the story of how she and co-founder Lily Cai met at university, moved to Shanghai, and were inspired by its bold flavours, energy, and creativity — unknowingly planting the seed for Dinner Ladies. Back in the UK, their supper clubs became the foundation of a company now known for turning events into experiences.Together, they discuss:Personalisation in hospitality – why listening and tailoring matters more than ever.Sustainability and community – from seasonal menus to The Sharing Plates initiative with The Felix Project and Street Kitchens.Empowering people – building a workplace where staff are heard, trusted, and supported.The future of hospitality education – showing young people that food service can be both creative and fulfilling.Dinner Ladies shows what happens when creativity, purpose, and people come together around the table.Listen now and don’t forget to subscribe for more.

Season 3, Episode 8 – Scott Morley on Food Education, Care, and Culture at Holroyd HoweThis week on Food Service Matters, Patrick McDermott is joined by Scott Morley, Managing Director at Holroyd Howe — a company dedicated to serving fresh, nutritious food to independent schools across the UK.Scott’s career journey — from chef to MD — is built on a simple ethos: food education and care. In this episode, he shares candid insights into how Holroyd Howe is shaping the future of school catering:Why every meal is cooked from scratch using local, British ingredientsHow apprenticeships and clear career pathways give young chefs opportunities to grow — nationally and internationallyWhy listening to pupils’ evolving tastes, from high street trends to sports nutrition, is central to engagementHow allergen management and sustainability have become non-negotiable in schoolsAnd why mindful dining starts with one rule: “Take what you want, eat what you take”It’s a grounded, practical, and inspiring conversation from a leader who has grown with the business — and continues to champion its mission of care.🎧 Tune in now for lessons in leadership, food culture, and the future of school dining.

Season 3, Episode 7 – People First: Blain Shepherd on Culture, Tech and Transparency at Thomas Franks.This week on Food Service Matters, host Patrick McDermott sits down with Blain Shepherd, UK Managing Director at Thomas Franks Ltd — an independent caterer known for its client-first culture and commitment to chef creativity.Blain shares a candid look at how Thomas Franks is evolving, from onboarding school leavers to building personal development plans that empower team growth at every level.In this episode, Blain and Patrick discuss:• The impact of Project Unity on financial transparency and client relationships• How investing in young talent builds long-term strength• What freedom really means for chefs — and why it matters• The role of tech in simplifying processes and saving time• Why culture and trust still sit at the heart of good food serviceIt’s a grounded, thoughtful conversation from someone who’s grown up in the business and is helping shape its future.Tune in for lessons in leadership, transparency, and nurturing people in food service.

Season 3, Episode 6 – Built to Flex: Thomas & Tate on Culture, Tech and Doing Things DifferentlyThis week on Food Service Matters, host Patrick McDermott is joined by Thomas Pass and Sam Tate, the dynamic duo behind Thomas & Tate — one of the UK’s most agile and values-driven contract catering businesses.Known for their distinctive strengths — Tom in sales and client growth, Sam in culinary operations — the two share how their yin-and-yang leadership model drives innovation, clarity, and culture.In this wide-ranging conversation, they explore:Why they rejected off-the-shelf systems in favour of custom-built techHow real-time data drives smarter buying decisions and reduces food wasteWhat radical candour means in practice — and why it worksWhy getting access to new business remains their #1 challengeAnd how they’ve built a Top 10 Employer by investing in people and purposeThomas & Tate aren’t just growing a company — they’re rethinking what great food service looks like from the inside out.Tune in for an honest, energising episode full of takeaways for anyone building a modern food service brand.

Season 3, Episode 5 of Food Service Matters. This week on Food Service Matters, Patrick McDermott is joined by award-winning nutritionist and author Christine Bailey, trustee of the Institute for Optimum Nutrition and two-time Catey Award winner.Christine shares timely and powerful insights into the state of nutrition across the UK — from the worrying prevalence of ultra-processed foods (UPFs) to income-linked dietary disparities, and the nutritional shortcomings of school snacks despite standard-compliant lunches.With data-backed reflections and practical recommendations, she explores:• Why 64% of school meals contain UPFs• How sugary snacks undermine school nutrition goals• The power of community-driven menu design in schools• The untapped margin opportunity in reducing food waste• And how personalisation and listening to the eater can shape the future of workplace cateringChristine also identifies the top three challenges food service leaders face today: balancing cost and nutritional quality, reducing food waste, and embedding sustainability for people and planet.Tune in for a wide-ranging and insightful conversation that every food service operator should hear.

In Season 3, Episode 4 of Food Service Matters, Patrick McDermott sits down with Tracey Fairclough, Managing Director of TAF Catering Consultancy, to unpack the major forces shaping the food service industry in 2025 and beyond.Drawing on her TAF Talks report, where she surveys over 50 business leaders annually, Tracey shares the five key factors driving growth in the sector:• Health & wellness• Flexibility• Personalisation• Digital technology• SustainabilityThey explore how businesses can use data and AI to deliver personalised experiences, why food can play a key role in encouraging employees back into the office, and how to support clients through technology adoption with empathy and expertise.Plus, Tracey breaks down the top three challenges for the industry today:• Rising costs• Labour shortages• Shifting customer expectationsIt’s a thought-provoking episode filled with practical ideas, strategic insights, and inspiration for food service professionals at every level.Subscribe now and don’t miss what’s next.

In Episode 3 of Food Service Matters Season 3, host Patrick McDermott sits down with Ed Walker, Founder of Fika, to explore how a food service business with purpose can drive real change in the industry.With a strong commitment to sustainability, ethical sourcing, and community support, Ed shares how he built Fika and Bloom Coffee Academy to challenge traditional supplier models and create a positive impact for customers, employees, and disadvantaged communities.In this episode, they discuss:Supplier selection – Ensuring every product has a story that aligns with company values.Trusted support networks – The power of mentors and like-minded individuals in business success.Social impact through Bloom Coffee Academy - Creating employment opportunities and training programs.Starting a business – Ed’s best advice for entrepreneurs entering food service.This is a must-listen for anyone passionate about food service, sustainability, and building a business with impact.Subscribe now and don’t miss the next episode!

In Episode 2 of Food Service Matters Season 3, host Patrick McDermott sits down with Katy Thompson, Managing Director of PINCH, to explore how a small company with big ideas is making waves in the food service industry.Katy founded PINCH in 2022 at a pivotal moment in her life, demonstrating resilience and a relentless passion for food and hospitality. In this episode, she shares her approach to tailoring food offerings to client needs, creating meaningful career progression for staff, and adapting to evolving ESG expectations.They also discuss some of the biggest challenges currently facing the sector, including rising costs, supply chain disruptions, and labour shortages.Food Service Matters is a podcast exploring the challenges and opportunities shaping the food service industry today. Subscribe now and stay tuned for the next episode.

Episode One of Food Service Matters Season Three sees host Patrick McDermott sit down with Julian Fris, Founder and Principal Consultant at Neller Davies, to discuss his career and insights into the evolving food service industry. Julian’s career highlights include managing catering for the BBC, serving as Business Development Director for Marriott Management Services, and founding Neller Davies in 2005. He has worked with organisations like the NHS, Citi Group, and the Royal Albert Hall, helping them navigate strategy, outsourcing, and contract management. In this episode, Patrick and Julian delve into topics like improving food service quality in the NHS, fostering a better food culture, and the challenges of innovation and compliance. They also explore the psychology of guest environments and the importance of listening to customers. Food Service Matters is a podcast that explores the challenges and opportunities shaping the food service industry today. Subscribe to join us on our journey—and don’t miss the next episode coming soon.

In this special end-of-year episode of the Food Service Matters podcast, host Patrick McDermott, CEO of DigiTally, is joined by an extraordinary panel of industry leaders to reflect on the defining moments of 2024 and share their expert predictions for 2025. Welcoming back some of the most respected and forward thinking voices in food service, Patrick’s guests include: Vojtech Végh, a ground-breaking plant-based chef and author of Surplus: The Food Waste Guide for Chefs. Chris Sheppardson, a visionary founder and managing director of EP Business in Hospitality. Simon Esner, a revered food service veteran with over 50 years of leadership experience. Candice Finn, managing director of Litmus and a leading authority on consultancy in food service and facilities management. Zoë Watts, the driving force behind Bennett Hay, one of London’s most respected food and reception service providers. Rebecca Stevenson, a highly regarded consultant transforming workplace catering and hotel management. Chris Stern, the founder and managing director of Stern Consultancy, helping organisations revolutionise their food service operations across Europe. From their reflections on the industry’s evolution to their bold visions for the year ahead, these thought leaders share valuable insights and expertise that will inspire anyone passionate about food service. Food Service Matters is a podcast that explores the challenges and opportunities shaping the food service industry today. Subscribe to join us on our journey—and watch out for the next episode coming soon.

In episode Nine of the Food Service Matters Season Two podcast, host Patrick McDermott sits down with Angus Brydon, Joint Managing Director of BM Caterers, to explore his journey in the food service industry. With over 11 years at BM and a wealth of experience from leading food service businesses, Angus shares his ethos of “always exceeding expectations” and how this has shaped BM's success.  Patrick and Angus discuss the company’s family-first culture, the importance of staff wellbeing, and the many initiatives BM has in place, from extended maternity leave to a focus on mental health. They also delve into the two-star accreditation from the Best Companies Award and Angus' pride in the team’s collaborative spirit. Angus shares insights on challenges facing the industry today, including the evolution of ESG, the impact of technology, and the balance between people and commerciality. Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey — and watch out for the next episode coming soon.

In episode number eight of the Food Service Matters season two podcast, host Patrick McDermott interviews Simon Esner, a food service industry veteran with over 50 years’ experience, including as former director of Westbury Street Holdings and as a current trustee of Hospitality Action. Patrick talks to Simon about his remarkable journey from kitchen porter to director of a billion-pound business, highlighting the crucial role of mentorship in shaping his career. They also discuss the significant changes Simon has witnessed in the industry, including technological advancements and the growing focus on sustainability and ESG practices. Simon also shares his insights into the importance of building strong relationships in food service, nurturing staff, and supporting local producers.  Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In Episode Seven of the Food Service Matters Season Two podcast, host Patrick McDermott interviews Rebecca Stevenson, a seasoned food service consultant with over a decade of experience in hotel management and workplace catering for major companies.  Patrick talks to Rebecca about the evolving landscape of food service tenders and the critical role of client-supplier relationships. He also discovers more about the growing importance of ESG initiatives, the power of data-driven decision-making, and the challenges of recruitment in the industry. Rebecca shares insights on innovation in food service, the impact of technology on customer experience, and the need for greater diversity in leadership roles. Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In Season Two, Episode Six of the Food Service Matters podcast, host Patrick McDermott interviews Katie Harel, Global Vice President of Marketing at Rhubarb Hospitality, an international hospitality company specialising in luxury event catering and creative dining experiences at iconic restaurants and venues. Patrick discovers more about Katie’s background growing up around luxury hotels and her passion for excellent service. They also discuss Rhubarb’s innovative approach to food service through the use of art, design and culinary creativity at top venues like Sky Garden and the Royal Albert Hall. Katie also shares insights on the power of social media storytelling, the importance of attracting young talent to the industry and Rhubarb’s sustainability initiatives.  Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In this episode, host Patrick McDermott interviews Chris Stern, founder and managing director of Stern Consultancy, a specialist catering consultancy helping a wide range of clients in the UK and Europe improve their workplace food service operations and offerings.  Patrick discovers more about Chris’ perspective on how client expectations in the industry have evolved over the decades, including the prioritisation of cost-cutting, sustainability, social value, and enhancing the workplace setting through catering. They also discuss the key factors clients consider when selecting caterers and the essential role technology now plays in food service when it comes to food waste, costs and customer experience.  Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In this episode of Food Service Matters, host Patrick McDermott interviews Candice Finn, Commercial Development Director for Litmus, a specialist consultancy firm working with organisations in the food service and facilities management sectors.  Patrick discovers more about Candice’s role at Litmus, advising clients on getting the best value from their service contracts. They also discuss the biggest challenges facing businesses today, such as flexibility, personalisation, cost pressures and ESG. Candice also shares her take on the importance of consumer insight, the role of technology, reducing food waste, and top issues for the sector around talent, sustainability and supply chain inflation. Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In this episode, host Patrick McDermott interviews Jon Davies, Managing Director of Levy UK & Ireland, part of Compass Group. Levy specialises in providing bespoke food service on a large scale, including for popular sports venues, arenas, events and conferences.  Patrick finds out more about Jon’s passion for the environment and the measures he’s taking to improve overall operational sustainability at Levy. They also discuss Jon’s thoughts on the responsibility of the food service sector to source food more responsibly, reduce its environmental impact and encourage ethical menu options.  Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In episode two of the Food Service Matters season two podcast, host Patrick McDermott interviews Chris Sheppardson, founder and managing director of EP Business in Hospitality, a leading communicator in the industry aiming to build trusted business partnerships, encourage entrepreneurships and share knowledge.  Patrick talks to Chris about the huge effect brought about by COVID-19, particularly on industry collaboration and office culture, and finds out how advances in technology have empowered businesses to improve customer service. They also discuss changes in leadership roles and the importance of nurturing new talent in the food service industry.  Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

Kicking off season two of Food Service Matters, host Patrick McDermott interviews Ali Honour, a climate conscious chef, activist and adviser with a focus on food waste and sustainable food systems. Ali has 30 years’ experience in the food service industry and is driving positive change with her passion for sustainability and efficiency. Patrick interviews Ali on her journey in the food service business and finds out about her ideas on educating customers and staff about sustainability, industry collaboration and affordable nutrition amidst rising costs.  They also discuss what Ali describes as her ‘closed loop’ approach to minimising food waste, as well as how she has helped various food service businesses transform their operations by reducing waste and increasing profit margins.  Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In this end-of-year episode of the Food Service Matters podcast, host Patrick McDermott and his guests talk about what 2023 has meant for their companies and for the Food Services sector – and they’ll each share what they foresee for the industry in 2024. Welcoming back three guests who have joined him on the podcast earlier in the year , Patrick will also have a preview from the first guest scheduled for the new year. Patrick is joined by Kevin Watson, Managing Director of Amadeus Foods – an award-winning corporate, private and wedding event catering company, which counts NEC Birmingham among its major clients; Zoe Watts, Managing Director of Bennett Hay – an independent provider of food, event and reception services within office spaces; Vojtech Végh – a plant-based chef and a zero-waste guru who helps restaurants around the world reduce their food waste and Executive Chef & Food Consultant, Ali Honour, who we will hear more from in January. Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In episode number seven of the Food Service Matters podcast, host Patrick McDermott welcomes Ben McEwen, Sales Director of Lexington, an innovative company that has been providing catering and reception services for businesses for over 20 years and, more recently, to independent schools. Patrick interviews Ben on the most pressing industry challenges, including staffing and sustainability, and the company’s efforts to tackle these. They also discuss innovation and change at Lexington with the use of technology and customer feedback, as well as Ben’s views on inspirational figures in the food service industry.  Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In episode number six of the Food Service Matters podcast, host Patrick McDermott welcomes Bob Cotton, former head of the British Hospitality Association (BHA), now known as UKHospitality, the leading trade body representing all businesses within the UK hospitality sector.  Patrick interviews Bob on the key insights gained from his experience in the industry, including his views on cost control and investing in people. They discuss what businesses should be prioritising in order to address the current staffing crisis and rising costs, as well as the importance of working with the government to find solutions to the food service sector’s main concerns. Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In episode number five of the Food Service Matters podcast, host Patrick McDermott welcomes Kevin Watson, Managing Director of Amadeus Foods, an award-winning corporate, private, and wedding event catering company based in the West Midlands. Patrick interviews Kevin about a range of topics, including the issue of staff hiring and retention in the food service industry, handling cost pressures in today’s climate, and how technology can be leveraged to come to data-driven conclusions. They also discuss the company’s efforts to give back to the local community and reduce food waste, as well as the importance of listening to customer feedback and preferences to drive business decisions.  Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In episode number four of the Food Service Matters podcast, host Patrick McDermott welcomes Zoe Watts, Managing Director of the reputable London-based food and reception service provider Bennett Hay. Patrick interviews Zoe about various topics, including the changing face of the food service business, current key industry trends, and the implementation of technology into the company’s operations. They also discuss Bennett Hay’s commitment to sustainability and food waste reduction, as well as their corporate social responsibility initiatives and the importance of staff recognition.  Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In episode three of the Food Service Matters podcast, host Patrick McDermott welcomes Vojtech Végh, plant-based chef and author of Surplus: The food waste guide for chefs. Patrick interviews Vojtech about a range of topics, from his vegan restaurant in Cambodia to the journey that led him to discovering zero-waste cooking. Vojtech discusses the financial incentives of reducing waste – and the importance of things like communication, passion, and involving the supply chain to cut the amount that we throw away. They also talk about how you can use some common kitchen scraps to create tasty food to serve your customers. Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In episode number two of the Food Service Matters podcast, host Patrick McDermott welcomes Frank Bothwell, the Founder & CEO of ethical, bespoke caterers Thomas Franks.   Patrick interviews Frank about a range of topics, from the innovative culture in his organisation, to the good work they do, including having used food surpluses to provide over a million meals to those in need. They also discuss how Thomas Franks sources their ingredients locally, amongst other steps towards a greener footprint.   Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Subscribe to join us on our journey – and watch out for the next episode coming soon.

In the first episode of the Food Service Matters podcast, host Patrick McDermott welcomes his special guest, Chris Chidley, Chief Growth Officer at Compass Group, Europe's largest food service company. Patrick introduces Chris as someone who is just as comfortable pulling pints as he is coordinating change across Compass. In this episode, Chris shares his experience and knowledge on leadership, trends and technology, and how to navigate the current challenges in the food service sector. Food Service Matters is a podcast that explores the challenges and opportunities facing the food service industry today. Stay tuned for the next episode coming soon.

Welcome to Episode Zero of Food Service Matters, a podcast that explores the challenges and opportunities facing the food service industry today. In this episode, your host, Patrick McDermott, CEO of DigiTally, shares his passion for the food and hospitality sector, and why he started the podcast.  Food Service Matters is all about conversations with leaders in the food service space - including the best names in the business - to create inspiring discussions for everyone connected to the sector. It also focuses on sustainability and has a strong focus on reducing food waste.  Food Service Matters was created to share knowledge, empower professionals in the food service industry, and help move the industry forward. The podcast is a central hub where listeners can hear from industry experts, exchange ideas, and stay up-to-date with the latest industry trends. If you're involved in the food service industry somehow, this is the podcast for you! Please subscribe to the Food Service Matters podcast to join us on our journey as they explore the challenges and opportunities facing the food service industry.