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forefront of market leadership in the sector, the company’ s comprehensive and detailed research and development processes closely analyze evolving food trends whilst taking advantage of the capabilities available across the wider WSH family.
“ If you look at school feeding now, it’ s moving closer to what happens in the high street. It’ s more about grazing with a lot more international elements, so while we might have a three-course roast lunch as part of a three-week menu cycle, it’ ll sit among things such as poke bowls and wraps,” Robin elaborates.“ All of the operating companies within the wider WSH business all work off the same procurement platform, so we can cross-fertilize with our sister companies in terms of food trends and ingredient composition. In addition, we pull all the creative team together three or four times throughout the year for food-led days, to discuss innovation themes, and so forth. Once a year, Scott and I also host what we call‘ Flavour Fest’, which is when the whole business comes together to review what we believe to be the future of food themes and how we can keep supporting schools with interesting and nutritious food.”
Customization and choice
Holroyd Howe’ s forward-thinking approach to menu development is closely tied to a broader sense of sustainability within the business – an ethos that permeates throughout all its internal and external operations.
“ Our mantra for our‘ War on Waste’ project is“ take what you want but want what you take”. Fundamentally, it’ s all about education and splits into three key areas. The first is centered around the things that we can directly control – food production methods, assessing food consumption and waste, and trying to utilize every single part of our ingredients. For example, we’ ll dry and dehydrate onion skins and
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