“We need to make our restaurants and
cafés the best in class. We have an
innovation centre, to work with chefs,
suppliers and marketing teams.”
That morning, The Times had the headline
“Restaurants ordered to reduce size of
puddings” - reporting that Jeremy Hunt
plans to name and shame operators not
reducing pudding size. Hogan commented
that healthy eating is important to clients
because their employees care about it.
“That’s not unsettling – it’s the journey we
are all on”. However, “we still need to give
people those options”.
On Brexit, Hogan said that there will
naturally be winners and losers but it will
be business as usual. Supporting clients
will remain a priority and any price
increase discussions will be had
on a client-by-client basis.
Between 10-12% of Compass’s employees
were from the EU – and this was higher in
London. “The EU is important to us” said
hospitalitytoday.com | 15
Hogan – “I like the fact that the Mayor of
London says London is ‘open for business’”.
Asked in the Q&A by George Vezza (above)
of Nestlé Professional where Compass UKI
was in driving efficiencies on a 1-10 scale,
Hogan replied, “we are at about 5-6 – there
is plenty more to do. We have 4,500 chefs
across the business – we don’t want to make
cuts where it would detract from our service,
but cutting waste is a win-win”.
The next Arena event is their Christmas
event on Monday 5th December 2016
at the Jumeirah Carlton Tower Hotel.