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Mellors
Catering Services
a small number of sites close to where they live, offering localized support,” Tony explains.“ That work-life balance is critical because we don’ t want people to burn out.” The company implements an annual Rest and Relaxation Week every August, an initiative formed during the Covid-19 pandemic when annual leave entitlement was accumulating.“ We thought it would be beneficial for everybody if we closed the office down and gave staff a collective week off when schools are closed, when they’ re not being contacted and can rest without worrying about emails.” With employee wellbeing high on the agenda, Tony and Mark also spend nine weeks every year handwriting Christmas cards to all 1900 staff members, including personal messages to each individual.“ It’ s those little touches that make a difference,” Tony highlights.“ There are people who have been in this business a long time because of the unique Mellors culture – over 30 years in some cases.” foodchainmagazine. com 69