Behind the Scenes at Caterfood Buying Group

Steven Lyons Appointed Director of Group Sales at Caterfood Buying Group

Tue, 10 Mar 2026 14:13:05 GMT

Steven is widely recognised for bringing clarity and structure to sales environments. His approach focuses on embedding robust pipelines, effective pricing frameworks and strong cross-functional alignment- helping businesses win the right work while protecting long-term profitability.

In his new role, Steven will lead Caterfood Buying Groups’ GPO and framework strategy- creating a single commercial interface for procurement partners while maintaining the independence of each regional member. Key focus points include clear pricing frameworks, simplified group price file access, structured tender coordination, incremental volume growth and consistent reporting standards.

On joining Caterfood Buying Group, Steven said:

“Caterfood Buying Group has something powerful – strong independent businesses with deep local relationships. My role is not to change that. Its to give GPO partners one clear route into the group, make tenders, pricing and basket analysis simpler, and ensure we grow the right business in a disciplined way.”

“We want to be easy to work with. Clear commercial frameworks. Regional execution partners who deliver. No noise, no confusion.”

GPO and procurement partners looking to align frameworks, review pricing structures or explore incremental volume opportunities are encouraged to engage directly with the Group Sales Function.

Steven will focus on building a simple, disciplined Group Sales engine that strengthens member businesses, protects independence and delivers sustainable, profitable growth across the group.

Caterfood Buying Group Launches Own-Brand Potatoes

Fri, 27 Feb 2026 09:00:34 GMT

The Caterfood Buying Group is proud to announce the launch of its own-brand fresh potatoes, marking a major milestone for the UK foodservice sector. This initiative makes Caterfood one of the first buying groups in the UK to introduce its own-label fresh produce, setting a new standard for sustainability, provenance, and innovation.

Sourced exclusively from British farms, Caterfood’s new own-brand potatoes demonstrate a strong commitment to supporting British farming while helping foodservice operators meet growing demand for responsibly produced ingredients. The potatoes are regeneratively farmed, focusing on soil health, biodiversity, and long-term environmental resilience.

In a further industry-leading move, the CFBG will be planting a ‘Caterfood Forest’ to carbon offset directly on the supplier’s farm. Through tree planting and environmental projects located where the potatoes are grown, the supply chain achieves something truly remarkable: a carbon-neutral potato.

This approach not only reduces environmental impact but actively contributes to positive change at farm level, reinforcing Caterfood’s belief that sustainability should be practical, transparent, and meaningful.

Tom Workman, Commercial Director at the Caterfood Buying Group, commented:

“This launch represents everything Caterfood stands for- collaboration, innovation, and responsibility, making this another important milestone for Caterfood. By supporting British farmers, investing in regenerative agriculture, and delivering a carbon-neutral fresh product, we are showing that sustainability and commercial success can go hand in hand.”

The own-brand potato range will be available to Caterfood members nationwide, providing chefs and operators with a high-quality, British, and environmentally responsible staple they can trust.

With this launch, Caterfood Buying Group continues to lead the way in shaping a more sustainable future for foodservice, one potato at a time.

Caterfood Collection Celebrates Award-Winning Start to 2026

Fri, 20 Feb 2026 15:10:48 GMT

We’re delighted to be starting 2026 on a high note, following a fantastic achievement at one of the foodservice industry’s most respected events.

On 6 January , members of our own brand team attended the Chefs' Own Brand Awards , organised by Cash and Carry Management, and held at the iconic Royal Horseguards Hotel. The evening brought together leading professionals from across the sector to celebrate excellence, innovation, and quality in own brand products.

Bringing Home Two Prestigious Awards

We were incredibly proud to return with two awards , recognising the quality and consistency of our Caterfood Select range:

Butchery Award – Caterfood Select Back Bacon
Afternoon Tea Award – Caterfood Select Plain and Fruit Scones

These accolades reflect the care, expertise, and attention to detail that go into every product we develop. Being recognised by industry experts and chefs is a strong endorsement of our commitment to delivering products that meet the highest professional standards.

A Milestone in Our Own Brand Journey

Winning at the Chefs’ Own Brand Awards marks an exciting early milestone in our wider own brand journey. As we look ahead to 2026 and beyond, the continued expansion and development of our own brand range will remain a key strategic focus for Caterfood Collection.

These awards reinforce our confidence in that direction and motivate us to keep raising the bar — from sourcing and product development through to consistency, taste, and performance in professional kitchens.

Thank You to Our Partners and Team

Achievements like this are never the result of one team alone. We would like to extend our sincere thanks to our valued and collaborative suppliers,whose expertise and shared commitment to quality play a vital role in our success. We’re also incredibly grateful to our wider internal teams, whose dedication ensures our products consistently deliver on their promise.

Caterfood Buying Group Winter Conference and Awards

Tue, 30 Dec 2025 15:26:04 GMT

Experience the Energy: Video Highlights from Our Annual Conference

We’re excited to invite you to experience the unforgettable moments from our recent two-day event through our promotional video! This year's conference was an incredible opportunity for colleagues, leaders, and supplier partners from the Caterfood Buying Group community to connect, collaborate, and celebrate.

The atmosphere was electric, filled with enthusiasm and opportunities for meaningful partnerships. Our CFBG Leadership Team delivered impactful sessions throughout the conference, sharing strategic updates and celebrating our collective achievements while motivating attendees to carry this momentum into the future.

Join us in reliving these special moments and get a glimpse of the energy that defines our community. If you’re a foodservice supplier looking to be part of a thriving network, we invite you to mark your calendars for our next event in 2026. Discover what makes theCaterfood Buying Group community so unique.

We look forward to building connections and driving innovation together.

CFBG Celebrates the resounding success of the 2025 Winter Conference

Tue, 16 Dec 2025 12:20:18 GMT

The Caterfood Buying Group (CFBG) is proud to reflect on the overwhelming success of the 2025 Caterfood Buying Group Winter Conference, held on 9–10 December 2025 at the renowned Celtic Manor Resort in South Wales.

The two-day event brought together colleagues, leaders, and supplier partners from across all Member businesses, delivering an inspiring blend of connection, collaboration, and celebration.

This year’s conference once again proved to be an invaluable opportunity for attendees to strengthen relationships within the Caterfood Buying Group community. Delegates engaged meaningfully with one another as well as with the 51 suppliers who showcased an impressive variety of products available to the Group. The Supplier Exhibition was met with exceptional enthusiasm, creating a dynamic environment for innovation and partnership.

Members of the CFBG Leadership Team delivered impactful sessions across both days, offering strategic updates, celebrating shared achievements, and outlining the Group’s vision for the years ahead. Their insights were received with great positivity and helped energise colleagues as they prepare to carry momentum into 2026. The event also featured a moving and insightful talk from the charity Magic Breakfast, an organisation the Caterfood Buying Group has been proudly committed to supporting. Attendees heard firsthand about the charity’s vital work; no child should be too hungry to learn, but unfortunately Magic Breakfast supports 200,000 children a year across England and Scotland who need their support to start the school day with a nutritious breakfast. Supporting this charity was therefore a fitting motivation for the CFBG’s ongoing fundraising efforts, most notably the more than £13,000 raised earlier in the year through the Three Peaks Challenge.

A highlight of the conference was the Roaring 20s–themed gala dinner and awards ceremony, which recognised outstanding contributions from both suppliers and Member businesses. The evening celebrated those who demonstrated exceptional commitment, performance, and partnership over the past year.

The incredible award winners:

Best Own Brand Launch: Lutosa
Best Service Level: Darta
Best Branded Launch: H Smith
Supplier of the Year: Becketts
Caterfood Buying Group Business of the Year: Turner Price
Above and beyond: Yasmin Bates, Turner Price
Rising Star: Jess Norris, Thomas Ridley Foodservice
Sales colleague of the year: Louise Selby, Elite Fine Foods
Special recognition: Ian Walker, Thomas Ridley Foodservice
Transport colleague of the year: Nick Meads, South Lincs Foodservice
Warehouse colleague of the year: Richard Flack, Thomas Ridley Foodservice

These awards reflected the high standards, innovation, and collaboration that continue to drive success across the Caterfood Buying Group.

Phil Atyeo, Managing Director at the Caterfood Buying Group, commented:

“This year’s Winter Conference was truly one of our best yet. We were thrilled to see such strong engagement across all Member businesses and to celebrate the extraordinary achievements of our colleagues. The energy, enthusiasm, and collaboration demonstrated throughout the event reflect the strength of our Group and the promising future ahead.”

The Caterfood Buying Group extends its thanks to all attendees, suppliers, and organisers who contributed to making the 2025 Winter Conference a standout success.

Infuse Summer 2025 from CFBG

Tue, 27 May 2025 13:12:41 GMT

Summer is just around the corner - get ready with the latest copy of Infuse from CFBG.

 Key features to look out for in this issue:

Stunning summer mains - check out that eye-catching citrus chicken salad on the cover!
New ways to elevate your BBQ offering
The latest wellness food trends
Different ways to reinvent the humble trifle. with our Good, Better, Best comparison
Beautiful camera-ready summer cocktails/mocktails
And - take a new look at Texturas - the original presentation-enhancing brand for professional chefs, now exclusive to the Caterfood Buying Group in the UK.

All this and much, much more in our quarterly publication for professional chefs and caterers. Offering news, ideas and inspiration, beyond conventional culinary content.

Online version coming soon.

CFBG Team set to take on Three Peaks for Charity

Thu, 22 May 2025 13:16:34 GMT

We have a very determined team taking on the Three Peaks Challenge next month! Can you help us reach our fundraising goal?

Supporting the Magic Breakfast charity, 20 people from across Caterfood Buying Group will be taking on this incredibly tough challenge - all in 24 hours - with the aim of raising £10,000 to help fight hunger in schools.

The Background.
Our first CFBG team challenge (inspired by a conversation between Paige Felton, of Caterfood South West, and Phil Atyeo, CFBG MD, about wanting to take on this challenge one day) it’s going to be an intense 24-hour trek covering 26 miles and 3,400 meters of ascent - but hopefully an incredibly rewarding one.

The cause.
No child should be too hungry to learn, but unfortunately Magic Breakfast supports 200,000 children a year across England and Scotland who need their support to start the school day with a nutritious breakfast. Supporting this charity was therefore a very easy decision for us all and fitting motivation for this intense challenge.

The Three Peaks Challenge.
Starting with Ben Nevis, in Scotland, the team will then conquer Scafell Pike, in England, finishing the challenge by climbing Snowdon, in Wales. All in just 24 hours on Tuesday 24 June!

The training walks are well underway and the fundraising is half way there - please donate what you can to motivate the team and help us reach our target.

Phil Atyeo commented: “ At Caterfood Buying Group we have a lot of people who are very driven and like a challenge! So when the idea came about to take on something like the Three Peaks, we very quickly got a team together and naturally decided to support a food-based charity.

We’ve not done something like this before, as a company, and I’m sure it’s going to push many of us – including myself – to our limits. But having such a worthwhile charity to support will make it a lot easier.

The training is well under way and we’re over halfway towards our fundraising goal, but the more money that we can raise the better. This challenge will help to feed more children a healthy breakfast before they start their school day, helping them to make the most of their education.”

CFBG Member Turner Price is up for Grocer Gold Award 2025

Mon, 19 May 2025 13:49:01 GMT

Could Turner Price be the Grocer's Regional Wholesaler of the Year?

The last year has been an incredibly busy one for Turner Price, based in Hull, since joining Caterfood Buying Group in July 2024. However, the business has continued to grow and achieve great things during this time. Everyone at Turner Price has worked exceptionally hard to make this transition period a success and the business shows no signs of slowing down!

Focusing more than ever on what it can offer its customers, this has included introducing a Development Chef, Neil Moore-McCarthy, expanding their Cater Expo events into new locations, and introducing a new online ordering platform and app. In addition, the range and quality of products now available to Turner Price as part of the Caterfood Buying Group are setting the business apart from its competitors.

The Grocer Gold Finalist news comes just after Turner Price announced the appointment of four of its senior leadership team to the board of directors.

Steve Potter has been promoted from Operations Controller to Operations Director, Tracey Shillito, formerly Head of Sales North, and Jason Watkins, previously Head of Sales South, have both been appointed as Sales Directors, and Tom English has also been promoted to Digital & Marketing Director, having previously held the role of Head of Marketing & E-Commerce.

From Left to Right: Craig Andrews (Commercial Director), Jason Watkins (Sales Director), Paul Brittain (Managing Director), Tracey Shillito (Sales Director), Tom English (Digital & Marketing Director), Steve Potter (Operations Director) make up the Turner Price Board of Directors.

Phil Atyeo, Managing Director of Caterfood Buying Group, said:
“Turner Price has gone from strength to strength since joining Caterfood Buying Group and to be shortlisted in the Grocer awards is fantastic recognition for the whole team.

We’ve also been thoroughly impressed by the senior leadership team over the last ten months and fully support these very well-deserved internal promotions. As a business, Turner Price has an enormous amount of potential and getting the right leadership structure in place is going to be vital for supporting that future success and growth, so this is really fantastic to see.”

The Grocer Gold Awards 2025 will take place on Tuesday July 8th at the Royal Albert Hall in London.

More information on the awards and finalists can be found here .

Mental Health Awareness Week 2025

Wed, 14 May 2025 13:44:11 GMT

As it’s Mental Health Awareness Week, we wanted to share some information and resources, including advice from top chefs on handling stress and pressure.

Although not everyone working in hospitality – or in food – is a chef, there are some good insights (included in our Spring Infuse magazine) which can be applied to all walks of life. First, some info.

The stats.
The NHS report that 1 in 4 of us will experience a period of ill mental health in our lifetime, yet, within the hospitality industry, this is believed be much higher, at almost 4 out of 5 (according to The Burnt Chef Project ).

Be curious.
Mental health is a very personal matter and everyone handles stress and pressure differently. Be curious about the people in your life – friends, family, colleagues and customers. Ask questions, make time to talk, and see situations from different perspectives.

Support that we offer.
We offer all employees within Caterfood Buying Group (CFBG), and our Members, support through Hospitality Action, as well as other forms of support through our wellbeing and benefits platform, Nourish.

For our teams, now is a great time to look into these resources and to speak to colleagues and managers if you have questions. For anyone outside CFBG, we recommend finding out more about the charity Hospitality Action and their services.

Advice from industry chefs

GABRIELLO GERARDI, THE MINDFUL CHEF MOVEMENT

“Stress in the hospitality industry is pervasive and prioritising mental health is essential not just for individual well-being, but also for sustainable, thriving careers. Taking small yet intentional actions — like practising mindful breathing between tasks, having open communication and maintaining healthy boundaries can significantly reduce burnout and improve team dynamics in busy kitchens.”

KRIS HALL, THE BURNT CHEF PROJECT

“Stress is a significant challenge across the hospitality sector, with long hours, high pressure, and relentless demands often taking a huge toll on mental health. Prioritising mental well-being is crucial – not just for the individual, but for the overall health of the industry.

At The Burnt Chef Project, we advocate for open dialogue, regular mental health check-ins, and creating a supportive workplace environment. Simple steps like fostering work-life balance and providing access to mental health resources can make a significant difference in managing the pressures of this dynamic sector.”

NINA MATSUNAGA, THE BLACK BULL, SEDBERGH

“Stress comes in so many forms. It’s internal as well as external – suppliers not bringing things, customer demands and staff expectations. So, breathe, re-evaluate and see someone else’s perspective. And perhaps even more importantly, look after yourself. Make sure you keep fit and eat properly – both are huge factors on stress levels. And if all else fails, go to the walk in. No one will ever follow you there.”

CFBG and Elite launch exclusive New York bagel brand

Mon, 28 Apr 2025 15:28:50 GMT

Available in UK for the first time, introducing New Yorker Bagels!

Currently exclusive to Elite Fine Foods and the wider Caterfood Buying Group (CFBG), this product has been imported from NYC specially to offer CFBG customers a different, more premium product.

Elite Fine Foods, our Member based in Sussex, has always championed providing exceptional food and drink for its foodservice customers. As part of a new NPD range, Elevate, Elite has proudly launched this premium and authentic new bagel brand in the UK; New Yorker Bagel s.

Based in the heart of New York City, it is the largest fresh bagel bakery in the world, baking over 500,000 bagel s a day; delivering premium, authentic and traditional NYC bagel s to every state in the US.

Gavin Scott, Business Development Director at CFBG, who has worked closely with Elite Fine Foods to launch this new product range, said:

Gavin continued: “A key part of our new Elevate range, which showcases more than 40 different amazing brands, we’ve aimed to create an exceptional portfolio of NPD which is targeted at cafès, delis and restaurants, for operators who want something really different to help them stand out.

From exceptional British charcuterie, sourced from Cobble Lane Cured in London, Romana slab-style breads from Passione and decadent desserts from Fedipat – and of course these incredible New Yorker Bagels – the Elevate range is really special."

Stefanos Evangelinos, CEO of New Yorker Bagel s, added: “We’re incredibly proud of the quality of our bagel s and the heritage of the New Yorker Bagel brand. To have the opportunity to work with Elite Fine Foods and Caterfood Buying Group to bring our bagel s to the UK market for the very first time is amazing. We’re excited to start seeing these bagel s popping up on British menus for the first time!”

More than just an own brand - The Caterfood Collection

Thu, 20 Mar 2025 16:31:40 GMT

Wanting to do things differently at Caterfood Buying Group (CFBG), creating our own-brand range, The Caterfood Collection, has been no exception. The process has followed a unique and collaborative approach, focusing first and foremost on quality.

Products for The Caterfood Collection are tried, tested and selected at bi-monthly CFBG Tasting Panels, attended by key Buying and Sales representatives from across the CFBG Central Team and its eight member businesses. This ensures a detailed, collaborative and democratic process is followed when choosing each product.

Gavin Scott, Business Development Director for CFBG, said: “When it comes to our own-brand offering, put simply, we don’t want to stock the same products as everyone else just with a different label on it.

Instead, we’ve put a lot of time and effort into comparing different suppliers, taste-tasting hundreds of different products and selecting items for The Caterfood Collection based on the quality and flavour of the products. Then securing that product at a good deal for CFBG.

It’s not a quick process, but we believe it will definitely be worth it in the long run. The most important thing is that the Buyers from all of our Member businesses have been involved in the process; so the products have the backing of the whole Group."

The strategy behind the own-brand range has been to source the best products on the market and bring them to CFBG Members at a competitive price under The Caterfood Collection label. Currently, there are 150 Caterfood Collection products available, with new lines added as soon as they are ready.

The range is designed to have three tiers – Caterfood Basics, Caterfood Select and Caterfood Premium, offering customers a Good, Better and Best option. We're aiming to have up to 400 own-brand products commissioned by the summer, including adding more lines in bakery, patisserie, juices, seafood and butchery.

Gavin continued: “ We want the customers of our members to get a great product which stands up to the competition - at a great price – knowing that they can buy in confidence from The Caterfood Collection. We’ve also not just stuck to the same tried and tested producers, often opting to work with smaller, more artisan producers, if we feel the product is right. Whereas other buying groups may overlook a smaller producer, we’re willing to be more open-minded.

Covering all the must-have items from tinned tomatoes to chips, to scones and cakes to ready-to-use sauces, we’re really proud of everything in the range so far. To put it bluntly; if we don’t like it, we just won’t list it.

Soon, The Caterfood Collection will be well-known in the industry for its quality.”

INFUSE - Spring 2025

Mon, 10 Mar 2025 10:39:09 GMT

Time to jump into Spring with the latest issue of our Infuse magazine

Featuring three new takes on classic loaded fries, exciting recipes to put eggs centre stage and different mouth-watering ways to utilise the humble chickpea in the kitchen! Also included in this issue, read up on food waste action week, how to handle stress in the kitchen and a spotlight on catering for the education sector.

Infuse is packed with the latest inspiration, insights and ideas from across Caterfood Buying Group, for the professional chef to enjoy.

Member Spotlight - Nicol Hughes

Mon, 03 Mar 2025 11:38:14 GMT

Recently named CFBG Business of the Year 2024, here's a closer look at Nicol Hughes Foodservice, based in Chester.

Reason for winning:
Capturing the essence of what the Caterfood Buying Group is all about in their inherently customer-centric approach. Nicol Hughes always focuses on having the right product for the right customer at the right price, and do a really tremendous job.

Location: Chester, operating across the North West and North Wales.

Delivery areas: Chester, Stafford, Shrewsbury, Manchester, Stockport, Liverpool, Rochdale, Anglesey, Abersoch and Barmouth.

CFBG Member since: 2022

Fleet: 20 vehicles

Staff: 52 staff

Turnover: £12m turnover (Proud to be small but punchy!).

Customer focus: Independent 'destination' leisure businesses, spanning pubs, hotels, restaurants, cafes and delis.

Favourite / best-selling product: We offer such a broad range it's hard to pick just one, but the Caterfood Select coated chips really are incredible!

USP: Order up until midnight for next day delivery, every day of the week.

MD: Mark Moss, who has been at Nicol Hughes for more than 20 years. Mark started as a sales rep and has worked his way up through the business. If we had to describe Mark in three words, we would say: humble, focused and considered!

Mark always has a very calm, sensible and business-minded approach to everything that he does, puts what's best for Nicol Hughes - overall - first, and is a really genuine and collaborative part of CFBG.

New Format Meet the Buyer event

Thu, 06 Feb 2025 12:21:34 GMT

We’re excited to launch our first event of the year with a new and extended format

A fantastic opportunity to bring key suppliers and members of the Caterfood Buying Group (CFBG) together for focused product sampling, business updates and networking, we hold two Meet the Buyer events per year, one in February and one in July.

Featuring a new venue and extended format for the first time, our February 2025 Meet the Buyer event will include a dedicated networking dinner and overnight stay at the picturesque Cheshire hotel resort; offering suppliers more quality time to engage with 40 key representatives from across the CFBG’s eight member businesses and Central Team.

In addition, whilst demonstrating their products, suppliers will also get almost twice as much time to discuss products and business goals with each group of CFBG delegates. As with previous events, each day of the Meet the Buyer will start with a dedicated business update from CFBG Managing Director Phil Atyeo and Commercial Director Tom Workman.

Two busy days of networking with Buying, Sales and Senior Leadership representatives from all eight of the CFBG Members, these dedicated events are a great way for our valued suppliers to showcase new products, and engage with our teams in small groups.

"By introducing the networking dinner the evening prior to each presentation day, we hope that everyone will have the opportunity to break the ice, settle in and then be more able to hit the ground running the following day.

“We see these events as a crucial investment of time and knowledge sharing between our members and suppliers, which are in everyone’s favour. As the CFBG continues to grow and evolve, so will our calendar of events. For now, we plan to host two dedicated Meet the Buyer events per year (the first in February and second in July) followed by our annual Winter Conference and CFBG Awards at the end of the year."

Each event welcomes a significant number of suppliers. In February 2025, the highlights will be: trying fantastic gluten free products from Shar UK, sampling fine cheeses from Nantwich Cheese Company and tasting delicious cakes from Truly Treats. This jam-packed event will also feature key new lines from our own brand range, The Caterfood Collection.

Want to work with us at future events??

If you are interested in presenting your products to the CFBG and exhibiting at any of our events, please fill out the below form. Our buying team will be in touch if they think your products would be suitable for our Members:

South Lincs Foodservice, Caterfood SW, Cimandis, Elite Fine Foods, Nicol Hughes, Harvest, Thomas Ridley Foodservice and Turner Price.

Phil Atyeo featured in The Grocer

Mon, 20 Jan 2025 11:50:52 GMT

Read the featured interview with Phil Atyeo, Caterfood Buying Group MD

“I do feel as if we’re trying something unique here that’s not been done before."

Want to know more about Caterfood Buying Group (CFBG)? Our origins, plans and ethos?

Check out The Grocer 'Big Interview': Caterfood MD Phil Atyeo on running a different kind of buying group

Food and drink trends 2025

Thu, 02 Jan 2025 16:26:37 GMT

What’s new on the horizon for 2025 when it comes to food and drink trends?

Here are 12 new themes to look out for (as featured in our quarterly Infuse magazine ) to get your taste buds tingling. For more professional insights, recipes and ideas - read the full magazine online here .

1. PLANT-BASED PROTEINS

Plant-based food technology is developing all the time, so don’t expect the demand for meatless menus to go anywhere in 2025. However, vegan and vegetarian diners will be on the lookout for great-tasting, high-protein and microbiome-boosting dishes based on more natural proteins, such as mushrooms like Lion’s Mane , s eaweed or algae .

2. GET SWICY

3. SEAFOOD SYMPHONY

Protein-rich, full of omega-3s and delicious – seafood from across the globe offers excitement and health benefits. Japanese sushi, Hawaiian poke and Mexican ceviche are firm favourites, but why not up the ante with dishes from East Asia, including Thai Pla Muek Yang (grilled squid with lime, garlic and crushed peanuts) or crispy, spicy Typhoon Shelter Shrimp from Hong Kong?

4. GLOBAL FUSION

With a growing appetite for adventurous new flavours – and a major emphasis on authenticity – now’s the time to embrace spices such as North African harissa and Korean gochujang and weave them into more well-known dishes, such as Korean BBQ tacos, kung pao chicken wings or paneer masala quesadilla.

5. SEASONAL AND LOCAL

While world flavours are inspiring creative combinations in the kitchen, at the same time, diners have a desire for sustainability and locally-sourced ingredients now more than ever . Proudly highlighting the British wild garlic in your pesto, your UK-coastal foraged samphire, or the locally-reared beef in your burgers will tempt in and retain customers who are passionate about local, fresh produce.

6. NEW FRUITS ON THE BLOCK

7. SPECIAL DIETS

Diners with allergies, intolerances and special diets increasingly expect a variety of thoughtful menu options that are tailored to their needs. Rather than playing it safe, try different grains to liven things up – such as buckwheat flour in cakes and biscuits, gram flour as a base for sauces and stews, or coconut flour for pancakes.

8. SAY CHEESE

While the burrata craze has not completely subsided, other cheeses are waiting in the wings for their moment. Bocconcini are small, soft, round and creamy mozzarella spheres, ideally paired with fresh heritage tomatoes, olive oil and salt. In the plant-based cheese world, rubbery coconut-based counterfeits are out , and great tasting cultured dairy-free cheeses are in.

9. SAVOURY COCKTAILS

10. THE WHITE STUFF

In the world of coffee, plant-based milk alternatives are only growing. Almond and oat milk are still leading the way, but there is a rising desire for cashew, hazelnut and rice milk . Animal-free milk, made through precision fermentation, is another gamechanger on the horizon.

11. VIRGIN MARGARITAS

Gen-Z is the generation driving the ever-expanding alcohol-free market (61% planned to cut back on alcohol in 2024*), but despite this, their taste for tequila remains. Stock up on non-alcoholic tequila and put spicy margs back on the menu!

12. NATURAL SWEETNESS

Brought to you by Caterfood Buying Group (CFBG)

Uniting untapped potential at Caterfood Buying Group

Mon, 16 Dec 2024 13:57:22 GMT

Uniting untapped potential across the Caterfood Buying Group: updates from the CFBG Winter Conference 2024

150 delegates from across the eight Caterfood Buying Group (CFBG) Member businesses, and the fast-growing CFBG Central Team, attended the 2024 CFBG Winter Conference and Awards on 27th and 28th November. The two-day conference was held in a geographically central location for Members, at the Double Tree by Hilton Hotel in Milton Keynes.

A morning of presentations from CFBG MD Phil Atyeo, Financial Controller Emma Maylor and Commercial Director Tom Workman on Wednesday 27th welcomed and aligned delegates on key business updates and recent achievements.

Over the last 12 months, CFBG has made significant progress in:

Establishing and launching the Caterfood Collection range, which now stands at 120 specially selected, branded products, into all CFBG Members
Working closely with preferred suppliers, to offer CFBG customers access to more than 270 exclusive brands
Increasing its Central Team personnel across key Marketing, Buying and Technical departments, to adequately support the size and scale of the group
A notably increased trading presence and reputation across the foodservice industry
Welcoming its eighth and largest Member, Turner Price
Implementing a more powerful and defined vision, mission and strategy for the future of the Group

Comments from CFBG Commercial Director Tom Workman

CFBG Commercial Director Tom Workman, appointed in May of this year, focused on the combined power and strength available to CFBG Members through acting as a united Group.

He commented: “We all know that the economy over the next 12 months is going to be brutal, and that’s why it’s so important for us to continue to work together as a strong and united buying group of like-minded people. That is what is going to help us to be more agile and more efficient than our competitors, as the fight for every single sale intensifies.

“Over the last year, we’ve been busy putting everything in place that we need to enable us to act as a serious and sophisticated buying group. We now have the most fantastic people, products and suppliers working together under one vision, and we have better aligned our systems where we can, maximising efficiencies across the Group.

“Already, that is paying dividends and putting us in a very strong position. But, where we’ll really be able to weather the storm - and set ourselves apart - is by continuing to share best practice. To continue to come together, to share all kinds of ideas, and to collaborate in new ways; to maximise any and all untapped potential from across our eight Members.

“We still have highly ambitious and exciting plans to continue on our growth trajectory: to become the biggest buying group in the UK, to acquire new Members, and to reach even more customers. We strongly believe that, together, that is still possible. Even in the challenging trading conditions that 2025 looks set to bring us. By doing things differently and in the Caterfood Buying Group way.”

Following the strategy updates, delegates met with 50 different foodservice suppliers over the two days, exploring a mixture of new lines and best sellers from across the CFBG. An important part of foodservice is ensuring that everyone is as familiar with the products, trends and developments within the industry as possible.

2024 CFBG Awards

Mon, 09 Dec 2024 17:18:16 GMT

Celebrating incredible people across the CFBG, the 2024 Award winners were...

Supplier of the Year: La Lorraine

For their significant contributions to the success of the CFBG, for always being incredibly supportive and proactive to Member's requests, and for their alignment to the overall group strategy. The award was collected by Kate Launders, La Lorraine Account Manager.

Nominees included: Seahawk, Handmade Cake Company, Nestle and Odysea.

Business of the Year Award, sponsored by Bridor

Nicol Hughes Foodservice.
For fundamentally capturing the essence of what the Caterfood Buying Group is all about in their customer-centric approach, and always focusing on having the right product for the right customer at the right price.

Above and Beyond Award, sponsored by Unilever

Brett Ansell, Head of Purchasing at Caterfood SW.
For his incredible attention to detail and crucial role in using new systems.

Outstanding Impact Award, sponsored by Unilever

Julie Baker, General Manager (Guernsey) at Cimandis

Recognised for her phenomenal, positive impact at Cimandis over the last year. Julie's drive, commitment and passion for the success of the business is simply outstanding - and Julie works tirelessly to very high standards.

Rising Star Award, sponsored by Unilever

Winner: Ashley Bowles, Warehouse Days Supervisor, Elite. For his limitless potential.

Ash has been at Elite eight years and shows a strong work ethic, adaptability and unwavering commitment to excellence. Ash stands out for his enthusiasm, as well as his technical skills and leadership abilities.

Also Nominated for Rising Star was:
Katie Sidroy, Group Account Manager, Thomas Ridley,
Yasmin Bates, Digital Marketing Executive, Turner Price,
Jody Hill, Senior Graphic Designer, CFBG and Carly Redington, Group Sales Controller, Thomas Ridley.

Special Recognition Award, sponsored by Becketts

Winner: Denise Taylor-Corbett, Telesales Manager, South Lincs

Denise has been recognised with this award for embodying the values of South Lincs and being a pillar of the team. Always on hand at any point to help, Denise is a true star and the South Lincs Team is very grateful for her support. On a personal note, Denise has also faced her own challenges in life, but this hasn’t impacted her dedication to her Team or her work.

Also nominated for this award was John Briggs, Sales Manager, at Turner Price.

Business Support Colleague of the Year, sponsored by Paragon

Winner: Rebekah Meyler, Business Support Administrator, Caterfood SW.

For her continued hard work and dedication to both Caterfood (SW) and CFBG, in helping to organise events such as the Winter Conference and Awards alongside her busy role at Caterfood (SW).

Also nominated for this award was George Baxter, National Operations Support Manager, CFBG, and Morgan Apel-Leonard, Head of Brand, Design and Marketing, CFBG.

Transport Colleague of the Year, sponsored by La Lorraine

Winner: Barry Davies, Driver, Harvest.

Barry has been an integral part of the Harvest Fine Foods team for well over a decade, and his dedication and professionalism to his work is unparalleled.

Also nominated for this award was:
Phillip Wakeman, Transport Assistant, Caterfood SW,
Simon Moore, Driver, Elite, and Mike Bailey, Turner Price

Warehouse Colleague of the Year, sponsored by Tropicana

Winner: Jo Jackson, Compliance Administrator, Thomas Ridley

Jo has excelled in every role she's taken on at Thomas Ridley, from daily order picking to her current role in Compliance, where she has been instrumental in helping the business to achieve an AA grade in the BRCGS audit.

Also nominated for this award was:
Darren Andrews, Warehouse Nights Operative, Harvest,
Chris Stephens, Warehouse and Coldstore Operative, Nicol Hughes, and Shane Potter, Turner Price.

Telesales Colleague of the Year, sponsored by Unilever

Winner: Vanita Bell, Harvest

For being a key team member who radiates fun and energy. Vanita has a warm, calm approach to customers, is a natural good listener, who takes time to understand her customer's needs, and is a real contributor to team successes.

Also nominated for this award was:
Jenny Donnely Coles, Telesales Executive, South Lincs
Colette Last, Telesales Operative, Elite, and
Nicola Smith, Telesales Executive, Caterfood SW.

Sales Colleague of the Year, sponsored by Authentic Curry Company

Winner: Daniel Eyre, Group Account Manager, Turner Price

Dan has been at Turner Price for ten years and recently moved into (and has excelled at) a new Group Account Manager role. Dan brings to the table strong analytical skills, relationship building, both externally and internally, and a calm composure. He has shown that by diversifying our sales approach, we can deliver strong and sustained sales across sectors and our geography. His impact in a new role, in short space of time, deserves extra recognition.

Also nominated for this award was:
Howie Bedford, Area Sales Manager, South Lincs
Kate Musselwhite, Business Development Manager, Harvest and
Francesca Tomkins, Area Sales Manager, Thomas Ridley.

INFUSE - Winter 2024

Mon, 02 Dec 2024 14:15:04 GMT

Are you ready for some new professional foodie inspiration? The fantastic Winter issue of Infuse magazine, brought to you by Caterfood Buying Group, is now out.

Designed for the catering professional, this quarterly magazine is full of seasonal recipes, ideas and advice for foodservice customers.

Get your fill of 2025 trends, delicious dessert ideas to keep your menus ahead of the curve, three different ways to celebrate cauliflower, a Good, Better, Best sandwich offering (with a festive twist), care home catering feature, tips for developing customer loyalty and much, much more.

Meet the Team with Len Gould

Mon, 28 Oct 2024 16:40:40 GMT

Next up in our ‘Meet the Team’ series, it’s Len Gould, Head of Purchasing at Caterfood Buying Group.

With over 25 years of experience in the food and drink industry, Len is our expert in supplier relations, product knowledge, and production processes.

A skilled negotiator, Len is renowned for his 'firm but fair' approach to business. His ability to cultivate and maintain productive relationships with our suppliers is essential in forging mutually beneficial deals, that distinguish Caterfood Buying Group from the competition.

Len also plays a crucial role in developing our exclusive Caterfood Collection own-brand offering; selecting products for taste-testing and review, and ensuring that we have the highest standards for our range. Outside of work, Len spends most of his time with his two black Labradors; Ozzy and Daisy, and enjoys getting outdoors in the beautiful Leicestershire countryside, where he lives. Len also loves to travel, cook and sing.

A legend in many circles, Len is a fantastic part of our Central Team - and what Len doesn’t know about the industry, probably isn’t worth knowing!

South Lincs Foodservice celebrates people and relationships

Tue, 01 Oct 2024 08:38:25 GMT

Shining a spotlight on CFBG Member, South Lincs Foodservice

Based in Sutterton, near Boston, South Lincs Foodservice is the original Caterfood Buying Group (CFBG) Member. In a new short film, it highlights what makes South Lincs so special; it's people, customers and their long-standing, loyal relationships. As well as a commitment to high-quality service and products.

One of the customers highlighted in the video is The Salad Bowl Café in Hunstanton, which has worked with South Lincs for 34 years. Faye Parkin, Manageress of the café, says: “I’m the fourth generation who has worked with Ron at South Lincs, so that’s a really nice touch for us to have, alongside just being a customer… sometimes I think I talk to South Lincs more than I do my own family, during the summer! They’re all great and we absolutely love working with them”.

Another customer in the film, Gavin Bowles, Director at Apple Jacks restaurant in Wilburton, Ely, said: “I’ve worked with South Lincs now for around 15 years and they are our main wholesaler across the business. It’s more than just the product range and the pricing, it’s about the fantastic relationship that we have them and that they never let us down.”

Shining a spotlight on its people

The film champions the special, long-term relationships between South Lincs staff and their customers, many of which have led to decades of customer loyalty and success for the delivered wholesaler. South Lincs has been a part of the Caterfood Buying Group since 2012 - making it the oldest and 'original' CFBG Member! The film also highlights and celebrates some of the people within the organisation which make it unique.

Featured in the video are three Telesales Account Executives who are all praised by customers for their extensive product knowledge and customer support, each of whom has worked at the company for around twenty years. Jenny Donnelly-Coles (pictured below) has just celebrated her 20 years of service at South Lincs Foodservice and says:

"I think my favourite thing about South Lincs Foodservice is my team and my customers. I have been here exactly half my life now(!) and so it feels like my colleagues have become my family, and customers my friends. Coming into the office every day you never know what the day will bring, but I honestly can’t imagine working anywhere else! It's a really special place to work."

Simon continues: “Working with so many independent owner/operator hospitality businesses, we really pride ourselves on being an extension of their teams and caring about their businesses, their needs and their goals, as much as our own.

"If we don’t do our jobs right, then that not only affects our customer’s revenue, but it can affect their livelihoods and their families, so we take providing a high level of service very seriously. This film really captures who we are and what we’re about - and that’s a great thing to be able to celebrate and share across our digital channels. We’re really proud of it.”

Explore the Caterfood Collection

Mon, 16 Sep 2024 15:23:11 GMT

Boasting quality, consistency and sensible pricing, we are proud to bring you our hand-selected Caterfood Collection.

Three tiers of products offer you a good, better and best option, through our Caterfood Basics, Caterfood Select and Caterfood Premium ranges. The first 100 lines are now available in our sleek and stylish branded packaging, with many more on the way.

From the beginning, we did not want to ‘just put our label on the same products as everyone else’.

We wanted to curate a truly impressive own-brand offering and secure the best deals with our carefully-chosen suppliers, to bring these products to life. Our development team has conducted numerous panel tasting sessions to find the right lines and altogether, we will have 500 Caterfood Collection products for you to choose from – with the Caterfood Premium range coming soon.

We know you’ll be impressed with the calibre of the Caterfood Collection range – exclusive to our Members and their customers.

Caterfood Select

Starting with Caterfood Select, we have concentrated on getting a wide selection of the most popular ambient, chilled and frozen goods out to market in this tier first. A trusted middle-ground offering, this has been our priority and where you will find your favourite go-to products.

Sourced from leading names in the foodservice industry, we’re able to offer you brand name quality at a fraction of the price! Under Caterfood Select, you will find your most essential ingredients including ready-to-use sauces, tinned staples, frozen items and much more.

Caterfood Basics

This range will cover our non-food items, such as cling film and aluminium foil, as well as store-cupboard staples, and an exclusive range of cleaning products; all selected with quality and value in mind.

Interested in ordering these products? Please speak with your Area Sales Manager or Telesales Representative from one of our Caterfood Buying Group Member businesses

INFUSE - Autumn 2024

Tue, 03 Sep 2024 13:55:11 GMT

Are you ready for a change in season? The Autumn issue of INFUSE has arrived.

Issue three of our quarterly magazine - designed for the catering professional - takes a deep dive into Autumn produce, flavours and trends.

This time we're talking about Game, holiday-themed drinks, how tech is changing catering, "Clean Deck" eating in lieu of complex meat alternatives and the best uses for both prawns and salmon, featuring products from our Caterfood Collection range (of course).

At the end of the magazine, don't miss the interview with BBQ hot-shot Neil Rankin, to finish things off!

Meet the Team - with Gavin Scott

Mon, 26 Aug 2024 14:22:12 GMT

If you haven’t already met Gavin, our Business Development Director, where have you been?

Joking aside, we’re very lucky to have such a well-known and well-respected Business Development Director here at Caterfood Buying Group (CFBG). Gavin was a founding director of Elite Fine Foods , one of our Members, which he managed for 25 years before taking on a new challenge in our Central Team.

A bit of an NPD ‘guru’, Gavin brings a wealth of product, business and foodservice knowledge with him, wherever he goes. Gavin is also immensely passionate about sourcing exceptional products and assisting smaller producers in breaking into the wholesale market.

Always championing exceptional products, such as; sourdough bread from Norfolk, Romana flat breads from Rome, classic patisserie from France, and most recently, culinary gastronomy ingredients from Spain! Gavin is always hunting out new lines from producers which we’re proud to work with, exclusively.

When it comes to selling these amazing products, Gavin strongly believes that you need to really know a product in order to sell it well. To this end, Gavin is dedicated to training our Sales and Telesales teams in the latest NPD and Caterfood Collection own brand products, trends and techniques.

Gavin’s personality is truly infectious. And a fun fact – one of his first jobs was as a trained chef, with experience working in France! Gavin is the man to go to when it comes to sourcing exclusive, high-end products for our customers and is here to provide invaluable support to all of our Members with his extensive expertise.

Outside of work (if/when Gavin ever gets a day off!) Gavin likes to travel, dine out and entertain family and friends.

The key to customer spend – from the Summer issue of Infuse magazine

Mon, 05 Aug 2024 15:32:53 GMT

With consumers still feeling the pinch – especially over the busy summer holiday period – we explore the secret to attracting and captivating guests to boost your bottom line.

While the trend towards eating out only as a ‘treat’ or special occasion is raising valid concerns for the restaurant and hospitality sector, there’s also an opportunity to deliver something truly special for those guests who are spending less frequently yet more generously when they do go out.

From embracing digital trends to creating unforgettable dining experiences, read on to discover how staying ahead of the curve ensures your business is propelled forward - and not left behind in today’s ever-changing market.

DINING OUT REDEFINED

Today’s savvy consumers crave original, experience-focused eateries where excellent food and drink, more personalised, attentive service and a vibrant, dynamic setting (with a fantastic ambience thrown in as well!) are all on the menu.

So, creating a content-worthy environment is key. Picture a space that maximises its Instagram and TikTok appeal with visual elements that spark conversations. From bold decor to dedicated areas specifically tailored for selfies (which subtly include your company’s logo!).

By integrating live music, innovative food presentations, or hosting events like tasting sessions or cookery classes, you can create a real buzz and keep your customers interested in coming back for more. Customers should feel like they’ve stumbled upon an undiscovered gem that they just have to share with the world.

Also focus on creating snap-worthy dishes to inspire people to take photos and spread the word online, creating the ultimate personal recommendation for your establishment and tapping into that influencer culture. However, be aware that customers can also turn to social media to complain and provide real-time feedback, good or bad.

TRENDING TASTES

In a whirlwind of fleeting social trends and overnight food crazes, it’s crucial to understand what truly resonates with your customers. By keeping an ear to the ground for trends with longevity, you’ll not only take on fresh new ideas ahead of the rest but position your business for sustained profitability as a venue that listens to what customers want.

Coffee, for instance, isn’t going anywhere, and the market is developing quickly. Around 70% of consumers in the UK drink at least two cups per day and, with such a high demand, the coffee market is projected to grow by 5.34% over the next four years (Statista Market Forecast). Expand your offerings to cater to both your loyal customer base and newcomers eager to try more exciting choices (see p46 for inspiration).

GOING FOR ZERO

The alcohol-free lifestyle is also gaining momentum and is a fantastic chance to tap into a new revenue stream. A fifth of under-25s in the UK now claim to be teetotal (Drinkaware) and alcohol sales fell 9% from 2021 to 2022 (Nielsen UK). If you haven’t already, think about offering a broad selection of bespoke mocktails, iced teas or zero-per cent spirits to maximise the margin on your non-alcoholic drinks menu.

STAYING SUSTAINABLE

Sustainability and ethical eating are also impacting customer spending more than ever. Diners are prepared to pay more for dishes that celebrate and display each ingredient’s origins, and 76% of consumers find dishes with British provenance appealing (Bidfood Food Trends Report 2024).

Stock local, ethical brands where possible to bolster that authenticity and to build your customer’s trust, loyalty and – ultimately – spending! In the fast-paced and often challenging foodservice industry, adapting to meet your clients’ rapidly evolving tastes will ultimately ensure your establishment not only survives but thrives.

DIGITAL TAKEOVER

To recap, our top takeaways are -

An Instagram selfie wall encourages customers to share their experiences on social media

For modern diners, the ambience of your venue can be just as crucial as your menu – think about the lighting, decorating and finishing touches.

With 20% of under-25s in the UK not drinking, now’s the time to dive into the mocktail market to attract this audience

Experience is everything – and that applies to your customer service, too. Invest time and energy in training your staff to provide the service and customer experience that you want every guest to receive. Disgruntled diners will quickly vote with their feet – and their negative online reviews.

CFBG Meet the Buyer event – July 2024

Thu, 25 Jul 2024 10:19:14 GMT

Key leadership, sales and buying representatives from all eight Caterfood Buying Group Members gathered in Milton Keynes on the 23rd and 24th July for our first dedicated Meet the Buyer networking event.

A rare opportunity to get so many CFBG faces together in a room – including a team from our newest member, Turner Price! This was also the first CFBG event for Tom Workman, our recently appointed Commercial Director, who presented to delegates alongside MD Phil Atyeo on the Group’s future plans.

With more than 40 suppliers in attendance over the two-day event, this was the perfect showcase for a mix of Caterfood Collection own-brand products and NPD, as well as favourite brands which have performed well in some of our businesses and we’re keen to make these tried and tested products available throughout the Group.

We really appreciate everyone for joining us at our first Meet the Buyer session and encourage suppliers and CFBG members to save the dates for our annual Winter Conference

– taking place on the 27th and 28th November.

Last Lick of the Spoon article with the French powerhouse that is Pierre Koffman!

Fri, 19 Jul 2024 10:38:18 GMT

Taken from our quarterly magazine, Infuse – the culinary legend renowned for holding three Michelin stars at his London restaurant La Tante Claire, talks to us about food memories and his ultimate tips for aspiring chefs.

Pierre Koffmann has been a pioneer of French cuisine during his long career and trained up many famous chefs, including the likes of Gordon Ramsey and Marco Pierre White. Now, Pierre heads up Koffmann’s, a leading chef’s brand for fresh and frozen potatoes and vegetables, which we are proud to list across the Caterfood Buying Group.

What three dishes bring you the most joy?

My favourite is bouillabaisse, which is a dish from Provence in the south of France. If someone told me I was going to die tomorrow that would be my last meal. The second has to be a pig’s trotter with morel mushrooms and sweetbread. The third is a Lièvre à la Royale – a hare, deboned and stuffed with a mix of meats, including foie gras and cooked in red wine.

I have a lot of favourite dishes, but those would be the three, because you don’t eat them every day – they need a lot of preparation and care.

You’ve earned three Michelin stars in your career. How did that feel?

I was very pleased, of course. I was not really cooking for a Michelin star – I was cooking the food I wanted to eat. It was simple food, cooked properly. I was happy, without a doubt, but it didn’t change my feelings on Michelin. If I had to choose between three Michelin stars and a full restaurant, I would go for the full restaurant every time. I’m not mad about Michelin stars.

How did it change your business?

We were always busy before because we had a small restaurant, just 42 seats. But yes, many customers love going to places with a Michelin star, so it definitely brought lots of people with it.

Is there a food you’ve never liked?

I cannot eat chillis. I don’t understand why people eat chilli; it kills the food.

Of the culinary stars you trained, who was the greatest challenge?

I’d say no-one was a challenge. They had to adapt to me; I never adapted to them. I was the head chef, running a restaurant. It’s like an army in the kitchen – the head chef is the general, the sous chef is the colonel and then you have the troops. It was a different time, as anyone who wanted experience in cooking had just a handful of restaurants at the top to pick from. Now there are great restaurants all over the country.

Favourite food memory?

My grandmother making food when I was a kid. My grandparents were farmers and it was great. If you wanted salad you went outside, cut it, and ate it. My grandfather loved fishing and shooting and he’d shoot a quail or hare and it’d be on the table the next day.

What advice would you give to aspiring chefs?

Work hard, read books, go out to see what’s happening in other restaurants and don’t look at the clock. Taste your food many times because the difference between good food and bad food can be a pinch of salt. Don’t stay too long in the same place – before I came to England, I never stayed more than seven months in a restaurant, because you learn from moving around. And, of course, enjoy what you’re doing.

To find out more about Pierre Koffman's professional product ranges, go to: thefoodheroes.com

Tips for family-friendly dining this summer

Tue, 09 Jul 2024 13:34:52 GMT

Here are our top tips for making families feel welcome and cared for in the hospitality sector this summer.

As soon as the schools break up in July, restaurants, cafés, hotels and pubs all across the country prepare for an influx of young visitors and their families, seeking refreshment on their summer adventures.

However, catering for children these days is not quite as straightforward as plating up some chicken nuggets and chips. Modern parents and carers are on the hunt for exciting, diverse menus to expand their mini diners’ palettes - as well as options that suit a range of dietary requirements, while also offering lots of added nutritional value.

Here are 5 tips to make this challenge a little easier on your teams, which should lead to increased spend, glowing reviews and return custom.

Make it clear online that you have great facilities for families, as well as a separate kids menu. This will help families pick your establishment over a competitor – think space for buggies, plenty of highchairs and ample, accessible changing facilities.
Have fun with plating up – the more interesting a dish looks, the more likely small children will be to tuck in and eat it. So, get creative and have some fun!

3. Exciting, diverse menus will help to expand mini diners’ palettes and appeal to modern families, so consider including a mini poké bowl, mild curry or taco dish with the usual pasta and pizza favourites.

4. Make sure your staff are well trained when it comes to catering for young families; offering to bring out children’s food first, keeping hot drinks and cutlery out of reach of small hands and offering crayons and games at the table are all a huge help to creating a more relaxing experience.

5. Offer small portions of adult dishes as a simple way to expand your menu for young diners – and make them feel more grown up, too. Generally speaking, beans on toast and chicken nuggets and chips will no longer cut it.

Creative and visually-appealing plates will capture young diners’ imaginations, leading to full tummies and a better experience for all of your guests, which should lead to increased spend, glowing reviews and return custom.

Caterfood Buying Group further strengthens portfolio with the acquisition of Turner Price

Mon, 01 Jul 2024 14:51:15 GMT

Becoming the eighth member of Caterfood Buying Group, we are pleased to announce that today (1 ^st July) we have acquired Turner Price, a food and drink wholesaler servicing over 2,500 customers across the Midlands and North of England.

Philip Atyeo, Managing Director of Caterfood Buying Group, said: “It is fantastic to welcome the Turner Price team into Caterfood Buying Group, a growing network of independent businesses which includes Thomas Ridley Foodservice, Harvest Fine Foods, Nichol Hughes, Elite Fine Foods, Caterfood, South Lincs Foodservice and Cimandis.

“Turner Price is a highly successful foodservice supplier and delivers a great service proposition to its loyal customers. The business will continue to operate as an autonomous and independent business, in line with our decentralised model in the business.”

Caterfood Buying Group is the independent buying group arm of Bidcorp UK. Andrew Selley, CEO of Bidcorp UK commented: “Caterfood Buying Group continues to go from strength-to-strength and the addition of Turner Price will further cement the groups’ position within the industry.

“This latest acquisition is in line with the Bidcorp UK strategy to continue to grow the buying group side to national coverage, as well as increasing our network of manufacturing businesses, following our recent acquisition of Northern Bloc Ice Cream Limited earlier this month. The growth in these areas will allow us to continue to deliver service excellence to our customers and provide them with real added value.”

Having opened its doors in 1992, Turner Price offers an impressive range of over 8,000 products including fresh and chilled produce, as well as store cupboard ingredients. The business becomes the latest addition to join the successful Caterfood Buying Group network, following on from the acquisition of Harvest Fine Foods and Thomas Ridley Foodservice in 2023.

John Gould, Managing Director at Turner Price, added : “We are delighted to become part of Caterfood Buying Group, which shares our passion for customer led focus, harnessing strong supplier relationships, supporting staff development and ensuring that work is enjoyed by all.

“We feel this is the right time for us to be joining the Caterfood Buying Group, and are very much looking forward to continuing to build on the growth we have enjoyed and to further improve our customer offering.”

Three summery hits with Devon Ice Cream Co

Wed, 26 Jun 2024 15:18:35 GMT

The summer sun has finally arrived and here's three ways to get the most out of our award-winning Devon Ice Cream Co. products.

Our Development Chef, Phil Clark, says: “Ice cream is the ultimate summer comfort food. From fabulous ice cream sundaes to the perfect creamy milkshake, it’s the treat that never gets old. And with the huge range of flavours and toppings available in this range – your only limit is your imagination!”

1. Strawberry and raspberry milkshake

A nod to classic summer flavours, combine Devon Ice Cream Co strawberry ice cream (plant-based options available) with DaVinci’s tangy raspberry drizzle to create a simple yet effective treat to instantly elevate drinks menus.

2. Lotus Biscoff waffle sandwich

This show-stopping dish is a dessert menu game-changer, that’s all about mixing texture and temperature! A velvety cold scoop of Lotus Biscoff ice cream is sandwiched between two warm, toasty waffles.

We’ve elevated it further with a squirt of cream, a healthy sprinkle of crumbly Lotus Biscoff and finally a drizzle of rich homemade caramel sauce. It’s a tasty dessert that marries comfort with showmanship, which is sure to leave a lasting impression.

3. Ice cream and marshmallow sundae

There’s nothing like an ice cream sundae to crank up the indulgence factor, plus it has the added bonus of tapping into the nostalgia trend that’s dominating 2024!

Mixing the cool freshness of Mint Choc Chip with the sweet, novelty touch of Marshmallow Mudslide ice cream, our super sundae is layered with homemade chocolate sauce and sprinkled with crushed meringue and flaked almonds. Easy to prepare and visually appealing for sharing online.

Tom Workman Joins The Caterfood Buying Group

Tue, 11 Jun 2024 11:28:32 GMT

Please join us in welcoming Tom to the CFBG team!

With his fantastic track record, experience and knowledge of this industry, Tom Workman joins Caterfood Buying Group (CFBG) as Commercial Director from Creed Foodservice, where Tom worked for six years, most recently as Trading Director.

Working alongside Managing Director Phil Ateyo, Tom will be focusing on supporting the Group’s expansive future plans; ensuring that the CFBG remains a well-oiled machine and, most importantly, easy for suppliers to work with, as it continues to develop and grow.

Phil Atyeo said: “The Group is going from strength to strength and to achieve our ambitious plans - to be one of the biggest buying groups in the UK within five years - we need the best team behind us.

“I know Tom will hit the ground running and make a big impact as our Commercial Director. His knowledge and experience from independent wholesale will be invaluable, as will his tremendous passion and determination to help push the Group forward.”

As Commercial Director, Tom Workman will also be overseeing our development of the Caterfood Collection own brand and premium ranges, and the integration of future acquisitions for purchasing and marketing.

Upon joining the group, Tom said: “The Caterfood Buying Group already has some of the best-in-class and most innovative foodservice businesses within the industry, supported by a fantastic and hugely-talented central team. The potential and ambition of the Group is second to none and I’m hugely excited about joining at this key point in the Caterfood journey.

“My goal is to be relentless in putting in place all of the structures required to support the Group’s future plans. There’s also a great deal of opportunity to use the scale of the Caterfood Buying Group to further enhance knowledge sharing and best practice throughout our seven, unique businesses, each of which have brilliant qualities, people and customers, whilst protecting their respective independence and heritage.”

Tom Workman, Commercial Director, with Phil Atyeo, Caterfood Buying Group Managing Director

Introducing Infuse - the magazine for our Members

Fri, 15 Mar 2024 13:33:12 GMT

We are excited to introduce our brand-new quarterly foodservice magazine to inspire and support our customer base, called Infuse.

Created specifically for the professional chef and commercial caterer, this magazine aims to create and foster a community of CFBG professionals and provide solutions extending beyond the traditional foodservice content to support customers.

Featuring ideas and interviews from the professionals and industry experts, it will offer something for every sector of the foodservice industry - making it an indispensable resource for staying informed and inspired in the world of catering and hospitality.

Phil Atyeo, Managing Director of the Caterfood Buying Group, explains the importance of a publication like this to the Caterfood Buying Group and its customers.

“Crafted with real passion, Infuse is a fresh and vibrant solution for foodservice caterers and one of the first ways in which we’re really putting the Caterfood Buying Group brand out there.

"We’re focusing on the power of community and food innovation, bringing together seasonal inspiration and offering expertise and solutions that go beyond conventional culinary content. We’re really excited to hear what our customers think of Infuse.”

Infuse will proudly be the only dedicated foodservice magazine to cover England, Wales and the Channel Islands and will launch in Spring 2024 to over ten thousand customers.

The first issue includes a dedicated interview with award-winning chef and Caterfood South West customer Mitch Tonks. Commenting on the debut of this publication, Mitch said: “Infuse will be a great resource for chefs and catering managers alike and I’m proud to be part of the first edition and talk a bit more about my experiences. I think it’s a really clean, professional publication with a genuine, content-led approach and, being quarterly, I think the magazine will hit the right spot for us and focus on seasonal solutions and topical menu developments.”

Contact your local Caterfood Buying Group member to register your interest and receive a copy of the first issue of Infuse - or you can view it online here.

Caterfood Buying Group 2023 Winter Conference

Thu, 04 Jan 2024 12:59:33 GMT

Last month, we held our third annual Winter Conference and Awards Ceremony and this year it was our largest ever event as The Caterfood Buying Group, following significant growth over the last 12 months.

For the first time, key representatives from all seven of our businesses – South Lincs Foodservice, Caterfood (SW), Cimandis Foodservice, Elite Fine Foods, Nicol Hughes Foodservice, Harvest and Thomas Ridley Foodservice - came together, having welcomed Harvest Fine Foods and Thomas Ridley Foodservice to the group earlier in the year.

A real milestone in our development, there was a lot to share and celebrate! A two-day event held at Sandy Park in Exeter, the conference featured 46 of our favourite suppliers and began with an annual review and plans for 2024, outlined by our Managing Director, Phil Ateyo. Team members from each Member business were also given presentations from Finance, Own Brand, Integration, Brand and Marketing, outlining our goals, visions and upcoming developments.

Then, the focus was on our suppliers - speed dating, learning about their unique offerings, networking and new product development. Many of the suppliers who joined us are going to be involved in producing our Caterfood Collection own brand, so it was a fantastic opportunity for our Sales teams to learn more about the products we will have available and be promoting in 2024.

Caterfood Buying Group Awards 2023

Wed, 20 Dec 2023 09:52:41 GMT

“No one ever made a difference by being like everyone else”.

Part of our annual Winter Conference, held in Exeter, the awards evening was a show-stopper with our Greatest Showman theme. 22 awards were given out on the night to our incredible teams, across our seven member businesses. It was a great night, celebrating our colleagues and filled with karaoke and dancing!

Caterfood Buying Group Awards 2023

Angela Canham, Caterfood (SW), Sales Employee of The Year

James Shermon-Byrne, Caterfood (SW), Operations Employee of The Year

Sarah Ward, Caterfood (SW), Special Recognition Award

Julie Baker, Cimandis, Sales Employee of The Year

Celestino Vieira, Cimandis, Operations Employee of The Year

Zoe Coates, Cimandis, Special Recognition Award

Sam Burton, Elite, Sales Employee of The Year

Lauren McGowan, Elite, Operations Employee of The Year

Franswa Snodgrass, Elite, Special Recognition Award

Carole Wingrove, Harvest, Sales Employee of The Year

Craig Burns, Harvest, Operations Employee of The Year

Karen Stidston, Harvest, Special Recognition Award

Chris Hartshorn, Nicol Hughes, Sales Employee of The Year

Gareth Davies, Nicol Hughes, Operations Employee of The Year

Paul Wheeler-Kingshott, South Lincs, Sales Employee of The Year

Jake Clare, South Lincs, Operations Employee of The Year

Gary Waterfall, South Lincs, Special Recognition Award

Hayley Cockayne, Thomas Ridley, Sales Employee of The Year

Tom Frost, Thomas Ridley, Operations Employee of The Year

Iain Walker, Thomas Ridley, Special Recognition Award

Merron Rimmer, CFBG, Finance Award

Nikki Wood, CFBG, HR Award

Caterfood Collection, own brand and premium ranges coming soon

Mon, 10 Jul 2023 11:30:32 GMT

At Caterfood Buying Group, we know the importance of a robust, consistent and budget-busting own brand for those staple items that almost every kitchen needs, and we want you to be able to compromise on price, not quality.

That’s why we’re working hard behind the scenes to get our own brand offering right, covering Basic, Select and Premium ranges, to offer your customers three tiers of quality.

By this time next year, we aim to have the first 100 Caterfood Collection products available, offering you a fantastic range brought to you at the right price. We know you’ll be impressed with the savings available and the calibre of the Caterfood products.

Caterfood Basics – these products will be your staples and will be in the manufacturer’s own brand initially, however the products themselves have been tested by our selection panel and voted as the best option on the market within this price bracket.

Caterfood Select - will be the home of all of your most essential ingredients; ready-to-use sauces, frozen goods and much more. Sourced from leading names in the foodservice industry, offering you brand name quality at a fraction of the price.

Caterfood Premium – this will be our top, private label, offering a superior proposition in catering and foodservice kitchens. Rigorously tested by our panel to bring you the best products that we can.

To find out more, speak with your Area Sales Manager or Telesales Representative for more information.

New members - successful first quarter of growth for Caterfood Buying Group

Thu, 06 Apr 2023 10:50:06 GMT

Caterfood Buying Group (CFBG) has kicked off the year by welcoming two new businesses, following two significant acquisitions.

Both Harvest Fine Foods, based in Hampshire, and Thomas Ridley Foodservice, based in Suffolk, were previously members of the Country Range Group and will add significant weight and growth to our up-and-coming buying group. The total number of businesses within the CFBG is now seven including; South Lincs Foodservice, Caterfood (SW), Cimandis Foodservice, Elite Fine Foods, Nicol Hughes Foodservice, Harvest and Thomas Ridley Foodservice.

Harvest Fine Foods stood out to Caterfood Buying Group for its passion, ethos and reputation for providing ethically-sourced, fantastic local produce, as well as great service to their customers. Most importantly, Harvest was attracted to joining CFBG and felt we were the right fit for their business.

Phil Atyeo, MD of CFBG, said: “We look forward to Harvest joining our growing group of independently-run, well-respected foodservice businesses, and to working with them to combine their local expertise and range with our financial and strategic strengths. We’re very excited to welcome Harvest to the Caterfood Buying Group.”

Thomas Ridley Foodservice is a long-standing Suffolk food business with more than 200 years of history and a fantastic reputation for providing exceptional service to its customers.

On this new member, Phil Atyeo commented: “Thomas Ridley is another great fit for our forward-thinking and collaborative buying group. As well as learning from their expert teams, we are excited to work together to help make Thomas Ridley even better; investing in its site, its people and stocking exceptional products.

“As with all other businesses in the Group, Thomas Ridley will continue to run autonomously as an independent business, with our financial and strategic support where needed.”