It has been quite a year for the Grazing team. Not only has the business started to disrupt the conventional workplace catering market through its offsite production, onsite service model, but it has also launched a bespoke online ordering system and recruited some of the industry’s most talented individuals to help grow the business.
The development of the business hasn’t gone unnoticed as, last month, the business was recognised by ‘FSM’ – a leading business magazine. Grazing scooped both an ‘Innovation’ award and Robbie Lorraine, the company’s executive chef, picked up the coveted ‘Executive Chef of the Year’ award.
We caught up with our CEO, Sam Hurst, to tell us all about it…
Congratulations on picking up the two most sought-after awards at FSM. How do you feel?
It felt great! If I’m honest, we weren’t expecting to win an award so soon into our journey.
We’ve always said that we will only look at awards when we felt ready to win; I think it’s safe to say that this has happened a lot sooner than we expected! It was a really fantastic evening and a suitably fitting way to celebrate our achievements this year!
Why was this important for you?
Both awards are fantastic recognition for the work we put in to create our unique model and the efforts we have gone to in order to develop our teams
We know our clients love what we do but it is always nice to have external recognition from industry peers for the business model and our people.
Robbie’s award was testament to hard work he has put in to developing a chef team which is going from strength to strength.
The judges were made up of a very distinguished panel of experts who know the industry inside out. We are very proud that they have recognised our work as an important and emerging new offer, in a sector which has such a large number of big established players.
What does it mean for the business in real terms?
Awards are always great to help raise the profile of a brand. The additional awareness we have is going to help people understand that we have something new and innovative in the market.
The good and the great of the catering world were at the event so it’s fantastic for our profile.
Hopefully it will lead to more people discovering how the market for staff dining is evolving and now more accessible to companies of all sizes than ever, to more companies embracing the productivity gains achieved by keeping their teams well fuelled and ultimately to more people being able to enjoy our fantastic food.