The Catering sector has always attracted highly creative problem solvers and innovators and our team at Mount Charles is no different. As an independent, family run organisation, we had been able to react rapidly to the changing needs of the market. Our mission is to help our clients feel comfortable, safe, and excited about getting their catering provisions back on track in the ‘new normal’.

In 2022 we will see continued engagement with technology and convenience services such as food orders placed and purchased in advance and picked up from sanitised kiosks. By employing digital and robotic technology Mount Charles has adapted and tailored our offering to provide innovative, personalised, and dynamic services for today’s market.

To support our clients’ new hybrid working model, we have introduced unattended retail units (micro-markets), which provide a catering service 24x7 tailored to our clients’ daily demographics.

In the last six months we have introduced super high-tech vending machines, with touch screens and card readers serving staff meals that can be heated on the go. We have re-imagined the workplace cafeteria providing exciting seasonal and locally sourced menu options in flexible formats and staggering lunch schedules to ensure social distancing.

Adding thoughtful amenities or touch points to increase employees’ levels of comfort and sense of wellbeing at being back face to face, will be important to demonstrate that their health and safety is and has always been at the forefront of our industry.

The importance of sustainability for consumers and companies has only been growing and in our sector, service providers are working across their supply chains to create a more sustainably sourced food and drink experience.

Reducing plastic, utilising reusable plates, glasses, utensils and composting and recycling waste will be high on the agenda with a growing number of people choosing to ‘eat to save the planet’. This dietary option focuses on low carbon foods, eating seasonally and locally sourced food, limiting food waste and avoiding plastic packaging.

Vegetables and healthy grains are moving to the forefront of the plate as people become more health and climate conscious and look for alternative milks and meats.

Over lockdown, people have been experimenting with diverse regional recipes, so they are looking for bold and unconventional flavours and innovative spins on classic comfort food. We must be cognisant of dietary restrictions and not make gluten free, vegetarian, vegan and pescatarian options, for example, feel like an afterthought.

To survive in 2022, service providers will have to focus on deploying lean processes, implementing technology and equipment, and continue to evolve their menus, services and processes.