Foodservice can provide welcome relief from the stress of supplying the multiple retail sector, and one organisation is making it even easier for suppliers to find new customers among hotels, caterers and restaurant chains.
The Sustainable Restaurant Association (SRA) has launched a major new initiative to revamp its supplier network and online directory, and give accredited suppliers better value for money by allowing them full membership privileges.
Managing director Mark Linehan says the move has been driven by the SRA’s restaurant and foodservice members, many of whom often ask account managers for help in finding a sustainable supplier, as well as from suppliers themselves who are eager to find more business.
The premise is simple: suppliers must complete an online survey that assesses sustainability and CSR on a company-wide basis, as well as individual category offerings. There is a £95 upfront administration fee, which is non-refundable, and beyond that the price depends on the size of the company, which the SRA measures through number of employees. Fees range from £195 for a company that employs less than 50 people, to up to £445 for a company with over 1,000 staff, and companies have to reapply each year – although the process is much simpler second time round.
“Foodservice a growing sector where people are starting to ask more questions about provenance and sustainability,” says Linehan. “Whereas in the past catering companies and hotels were happy to rely on one big supplier, now they’re showing more interest in sourcing and asking more questions. For a good operator, it’s a really good market out there.”
Linehan says around one in seven meals are now eaten out of the home, whether in the staff restaurant, or with a chain such as Pret, and the SRA reflects this with members from across the sector. “In foodservice more generally, people are spending less when they do eat out, but they are eating out more often.
“Our customer membership adds up to around 4,500 sites, which accounts for around 400 accounts, including restaurant chains such as Nandos and Pizza Express, universities, contract caterers, Michelin-Star restaurants, as well as the Virgin Atlantic airline, Eurostar and other rail companies,” he says.
With around 10 per cent of the SRA’s 124 accredited suppliers in fresh produce, Linehan explains that this is an area he would like to grow. “When restaurants are talking about products, one of the things they are most proud about is fresh produce, followed by meat and then fish. These resonate with the customer, as they are that bit sexier and more tangible.”
The SRA is a not-for-profit organisation, and Linehan stresses that he wants to make sure suppliers get as much value for their money as possible. “The fundamental benefit to suppliers is they get added to an online directory, that is searchable by any of our foodservice members, by company type or location,” says Linehan, adding that current members include the likes of fresh produce supplier Reynolds, potato firm Carroll's Heritage Potatoes and New Covent Garden Market company First Choice Produce.
There are also plans in the pipeline to encourage suppliers into the fold through an exciting ‘speed-dating’ evening – where suppliers would be invited to give a five-minute pitch to restaurant members.
Other recent events have included an evening at one Scottish member’s restaurant, where suppliers were offered free table-top exhibition space, and they are also set to be included in the SRA’s annual awards in 2016 with a category looking at innovation in supply. “We are also planning events, seminars and networking drinks throughout the year,” adds Linehan.
“It’s generally about bringing suppliers in. For the first time this year we will have a sustainability stand at The Restaurant Show, in Olympia, where suppliers can meet like-minded people from the sector, and we’re also going to feature them in our communications to members, as part of our weekly update.”
As Valentine’s Day dawns and couples all over the country prepare to celebrate their relationship, the foodservice sector along with its suppliers and customers, can now benefit from a matchmaking tool of its own.
