DYNAMIC. DELICIOUS. A taste of Vacherin
About us Turnover to year end 2018 approx £25m. 460 employees. A specialist London caterer dedicated to delivering the highest quality food and service to discerning organisations. Established in November 2002. Wholly owned by Mark Philpott, Clive Hetherington and Phil Roker. Restructured in 2016 to “future proof” our independence, with a senior executive team under Phil Roker including Simon Macfarlane, Dan Kelly, Zoë Watts, Dale Thompson and Sam Feenan Head offjce in Hatton Garden, currently operating 40 contracts, all in central London. Vacherin is accredited with ISO 9001 and ISO 14001 and winner of several awards for Sustainability. We have been awarded 3 Stars by the Sustainable Restaurant Association for the past three years. We were named number 10 in the Sunday Times Best Companies to Work For. Services provided – all aspects of staff and hospitality dining, plus reception and front of house services.
The Executive Team Dan Kelly, Director | Food – kitchen set-up, equipment, menu design and chef development Phil Roker, Owner | Managing Director – is closely involved in the business, will attend mobilisation meetings as appropriate and will have direct communication with your other representatives. Sam Feenan, Head | Finance and Administration – will fjnalise accounting and reporting formats and typically deals direct with client accountants to agree invoicing terms and procedures. Zoë Watts, Director | Commercial – will fjnalise contract terms and also provides strategic support to the sales team throughout mobilisation and beyond. Zoë’s team oversees merchandising, marketing, liaison with your internal communications team, branding and signage. Clive Hetherington, Owner | Executive Finance Director Mark Philpott, Owner | Chairman Simon Macfarlane, Director | Head of Operation s - heads up a team of three Operations Directors, two Operations Manager, our Reception Services Manager and our Head of Sustainability Dale Thompson, Director | HR – recruitment, induction and training
Our qualities Independent Inspired With our owners, Mark, Clive and Phil still at In our world ideas and innovations are actively Vacherin’s helm as other caterers lose their encouraged - suggestions aren’t suppressed independence, we’re proud to say we’re unique. and we take a local approach to introducing Our self-reliance is liberating and as our client, you solutions that are right for our individual clients. will enjoy the freedom-fuelled ideas and innovations that we’ll bring to the table. Long may it continue - Vacherin is most defjnitely not for sale! Individual In great shape! We’re a team of people with a wealth of experience We have the resource and expertise to support in catering, hospitality and a host of associated every element of our food and drink service specialisms. Our individuals bring originality to our - whether it’s marketing and merchandising, partnerships with every element of the service technology, training, HR or CSR. delivery tailored to your needs. Our people thrive on entrenching themselves within our partner The strength of our support team at Head Offjce in organisation, creating the vision and bringing it Hatton Garden is unsurpassed and we continually to life. invest in developing our skill base further.
Experience
A recipe for success The energy of high street trends Our team is always out and about gathering new ideas and inspiration, and our Marketing and Chef teams collaborate to bring new concepts into your catering offer so there is always something exciting and engaging to catch the consumer’s eye. Wellbeing Along with our nutritionist, our chef team have created a wealth of healthy options, including our award winning Nutritious & Delicious range, A Greener Choice dishes, Juicy Shakes and Better for You options - classic dishes made healthier while still just as tasty. We proactively support our customers’ efforts to eat food that not only tastes great but has a positive impact on their health. Sparkling innovation Our unique Sparkle process gives clients the reassurance that we are always looking to move our offer forward, and would rather be reined in for coming up with too many ideas than ever be accused of resting on our laurels. Combined with our dynamic marketing campaigns and our harnessing of new technology, you can be sure we will never stop surprising and delighting our customers. Sustainability We lead the fjeld in our commitment to sustainability and CSR and our Sustainability Lead Yeshna works with managers and clients to develop tailored action plans for each and every site to improve their environmental performance. The best produce from the best suppliers We only work with suppliers who share our commitment to the fjnest quality, fresh, seasonal ingredients. We prioritise local, independent companies, and involve our chefs and managers in their selection so we develop long lasting relationships. Bespoke and collaborative approach We don’t have a one size fjts all policy, and we design your offer specifjcally for you. We encourage ongoing communication throughout so that should your requirements evolve our offer will evolve with them. A fresh take on hospitality We deliver impeccable standards of food and service for your hospitality offer, with dishes tailored specifjcally to your house style and the preferences of individual clients. Ultimate fmexibility, intuitive service and faultless presentation combine to create a service that you will be proud of.
Case study Several different concepts with daily changing menus: q Sidewalk Bites q Chef’s table q Nutritious & Delicious q Juicy Shakes Quality of snacks, cakes, desserts and impulse pots A new contract: q Staff retention and development q Rejuvenation of the food quality and menu make up q Value for money q Marketing and merchandising q CSR initiatives Overview Contract commenced in November 2016 Client: Paula Woodrow, Senior Manager, Commercial Events 1,400 staff on site plus additional corporate event clients 25 permanent Vacherin staff on site Staff restaurant sales of £1,500 per day plus annual hospitality and events sales of £1.1m LSEG staff restaurant, coffee bar, hospitality, events and refreshment points Main kitchen plus satellite kitchen and several pantries Our partnership with Vacherin has allowed us to make improvements to both our staff dining and hospitality services. Vacherin truly care about reflecting our needs as an organisation, and work with us to make sure our food offer is constantly evolving. Vacherin have been able to grow sales in the Foundation by designing menus that really appeal to the LSEG staff on a daily basis. Paula Woodrow
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