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BaxterStorey: Finding the Quay to Success
When BaxterStorey was awarded the catering contract for the BBC Scotland headquarters in Glasgow in June 2006, it marked a turning point in the company's Scottish operations. Until then, the UK's largest independent contract caterer had concentrated on supplying medium-sized businesses with high quality, freshly made meals. Now, three years later, the firm has been concentrating its efforts on picking up further contracts throughout Scotland, and companies along Glasgow's Pacific Quay in particular are waking up to the newly invigorated contract caterer.
In the first of a new series, Catering in Scotland meets the BaxterStorey Scotland team, and finds that while the past year's growth has been impressive, it's the next 12 months that'll keep them really busy…
As Regional Managing Director for BaxterStorey Scotland, it's Jeremy Wood's responsibility to grow the business organically north of the Border, and the results of the past 12 months are looking good. Having scooped two Cateys for Foodservice Caterer of the Year and Sustainable Business 2009, and with consistent expansion in all areas of business and industry - in particular the coveted digital media sector – the company is on track for a further year of growth.
'This time last year we had 12 contracts in the whole of Scotland,' says Jeremy. 'Now we have 50. It's an uncertain time at the moment, but we've been careful to show potential clients that we understand the situation.
'In the past year alone, we've picked up The Hub @ Digital Media on Pacific Quay, and Radio Clyde further along the river. 'These are considerably smaller operations than the BBC but they are equally prestigious and demanding in terms of client brief and requirements.' Meanwhile, outside Glasgow, BaxterStorey are picking up high profile contracts in Edinburgh Aberdeen, Livingston and - in the case of the recent Sainsbury's deal – throughout the whole of Scotland: 'We are appealing to an increasingly large client base with an array of different services,' explains Jeremy. 'From catering and hospitality services to vending and facilities management, we've broadened our offering in line with demand.'
Food is the main priority at BaxterStorey, and both Jeremy and Tom are keen to create an atmosphere of openness and transparency around the customers: 'We've always encouraged our chefs to face the customers at serving time,' says Jeremy. 'It's important for them to be on hand to answer any questions, as well as to demonstrate that they're proud of the food they've made. 'We're trying to make catering a special experience for the clients and customers, and it's the little things like presentation that contribute to the overall package. At the end of the day our goal is to add a restaurant touch to the food we offer.'
Throughout all their UK contracts, BaxterStorey insists on preparing everything freshly on site using food purchased from Scottish suppliers, and disposable items sourced from sustainable manufacturers. From mains to sandwiches, and soups to smoothies, each dish is made from scratch, which means they can guarantee what's in them and answer any questions people might have about the provenance of a particular item on the menu.
However, it's not merely the food offering that attracts clients. Each year, BaxterStorey invests thousands of pounds in training and personal development. The team has created courses and management programmes which help to train and integrate up-and-coming talent for future roles within the company. The coaching and mentorship programme is headed up in Scotland by BaxterStorey's consultant chef, Andrew Fairlie, who provides trainees with the opportunity to work alongside him team at his Gleneagles restaurant.
'This unique initiative provides our employees with additional skills and exposure to menus that are jointly developed by Andrew and our own chefs,' says Jeremy. New talent is the future for us, and we have to ensure we nurture it by assisting in each individual's personal development plans. At the end of the day, these training programmes benefit the most important people to us: our staff, and the clients and customers they serve.' And this, essentially, is what sets BaxterStorey apart from its competitors; it's a willingness to test the boundaries, a desire to be different and the courage to continue doing so in an uncertain market.
This article has been edited from its original version. For the complete feature, please see Catering in Scotland magazine September/October 2009.
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