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Refuelling the staff at BP
When ARAMARK took over the catering and facilities management contract at BP North Sea's new multi-million-pound HQ in Aberdeen 18 months ago, the brief was to make a seamless transition so as not to disrupt the day-to-day operations. With around 1,000 people between the ages of 25 and 45 needing fed and hydrated over three floors, 51 meetings rooms and a 200-seat restaurant, and the housekeeping and grounds- maintenance to look after also, ARAMARK have been kept on their toes. However, despite moving from old to new while retaining the consistency of service offered by the incumbent operator, the changeover went closely to plan, and all three services received a welcome boost.
Catering in Scotland went along to visit Aberdeen's biggest new-build in 30 years…
Primmy Murphy is well-versed in the smooth running of large institutions. As contracts manager for ARAMARK at BP, she has been at the helm of what is arguably Scotland's most prestigious contract for nearly 20 years. She feels that one of the most important factors for new contractors to take into account when they begin their term is to make the changeover from one company to another – and, in this case, from one building to another - as efficient as possible: 'When ARAMARK started here last year, they had a huge challenge ahead of them,' she says. 'They were tasked not only with supplying a superior catering and facilities management product to one of the world's leading companies, but also with overseeing the construction of the new catering facilities at this brand-new, state-of-the-art building across the road from the former HQ. 'They made such a good job of the transition that I doubt if any of the staff even noticed the change in operators; consistency and continuity are very important to the client. If you're a hard-working employee on a demanding schedule, the last thing you want to think about when you come down for lunch is whether the food will be drastically different.'
And aside from ARAMARK's skills and experience in ensuring a smooth transition, part of the reason the BP staff are kept so well fed and watered is because of the facilities they have at their disposal. The hi-tech £650,000 kitchen is half the size of the previous building's, and yet it's one of the most impressive and efficient installations in the country. Serving breakfast and lunch for over 1,000 people from Monday to Friday through a self-service counter, comprehensive salad bar, chefs' theatre and an automatic conveyor-style plate-clearing system, the kitchen and restaurant are the lifeblood of the company.
'We have 15 staff in the catering area, and eight of these are chefs,' continues Primmy. When ARAMARK took over in 2007 we experienced a staff retention rate of 99%, which is virtually unheard of in this business. All the employees love working here – there is a real sense of camaraderie and teamwork - and their efforts were rewarded last month when Bruce [Harper] came back with his CIS Excellence Award.'
Indeed, the 'homecoming' for the 2008 CIS Excellence Contract Catering Chef of the Year was the highlight of ARAMARK's calendar. The category was inundated with high quality entries from throughout Scotland, and the three shortlisted finalists were illustrative of the considerable advances the sector has made in recent years.
'Bruce has worked tirelessly to ensure that the changeover from the old to new buildings went smoothly, and his efforts have meant that the BP staff have noticed only an improvement in the services and products on offer,' says Primmy. 'There are many healthier options, including vegetarian dishes, on the menus here and Bruce aims to continually update and innovate the choices on offer.'
Indeed, as with all their contracts, the healthy eating message forms an intrinsic part of ARAMARK's product offering, and this facility is no different. When BP changed from the incumbent caterer to ARAMARK, they underwent a food-safety audit and scored another enviable 99% - and that was in the old building. On occupation of the new facility they were swiftly presented with an Eat Safe Award, and they are currently working towards the Scottish Consumer Council's healthyliving award accreditation.
However, it's not merely in the kitchen and restaurant that ARAMARK are making significant advances; upstairs and throughout the building there are complimentary provisions to ensure BP's workforce are continually refreshed throughout the working day. On every leg of every floor there are 'Oasis Points', which offer unlimited free fruit, coffee and mineral water to every member of staff. Twenty-two top-of-the-range coffee machines churn out an estimated 10,000 recyclable cups each week, and Primmy's team are tasked with ensuring these Oasis Points are replenished on an ongoing basis.
But perhaps the most innovative feature of the contract at BP is the cashless Xpress Deli ordering system that has been installed in six locations throughout the building. Trialled and implemented by ARAMARK, these cutting edge pods take electronic orders from BP employees for sandwiches and filled rolls, and send them directly to the dedicated preparation area downstairs. The chefs then make up each order on spec, sometimes producing up to180 sandwiches in a single day. The benefits of such a system are obvious: Aside from offering bespoke, freshly made sandwiches on the spot, the nature of the Xpress Delis means that staff can eat their lunch where they like, which takes the pressure off the queues in the restaurant.
The building itself is a huge leap forward in terms of environmental friendliness, and is comfortably above the rest of the country's major structures in terms of green materials and ambitious recycling targets. With the latter approaching 50% and initiatives such as the use of so-called 'grey water' (waste water) for flushing the building's toilets, ARAMARK and BP's partnership is well on the way to becoming iconic in the world of contract catering.
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine August/September 2008.
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