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Nuttall’s development chef takes on ‘customer experience’ post following Flexeserve growth

Warwick Wakefield, customer experience director, Flexeserve division

Foodservice provider Nuttall’s has promoted its development chef Warwick Wakefield to the post of customer experience director for its Flexeserve division.

The newly-created role will see Mr Wakefield head up the customer-facing aspects of the business to ensure every touch point that their customers have with the brand and their products is consistent.

Flexeserve Zone, the flagship product range under the Flexeserve brand, comprises a patented hot food-to-go technology that maintains a wider variety of foods at optimum serving temperatures for longer than any other unit on the market, without compromising taste or texture.

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It is used by a number of well-known high street chains.

Mr Wakefield has been pivotal in the development of the Flexeserve customer experience and built relationships with key partners in packaging and food manufacturing to create a complete solution for end-users.

The team can now assist with menu development, packaging optimisation and recommendations as well as operational support for in-store operators. This allows customers to optimise hot-holding results before launching into stores, and maximise return on investment through superior food quality and hold times.

In his new role, Mr Wakefield will continue to collaborate on the company’s overall strategy and deliver it through their sales and marketing team – while ensuring customer experience remains consistent.

Warwick’s role in the incredible success of Flexeserve Zone over the past few years cannot be understated.

He joined the Flexeserve team in 2014 and has spent the past five years working with clients to find solutions for the effective hot-holding of their existing product lines, as well as creating all-new products.

Jamie Joyce, chief executive of Nuttall’s, said: “Warwick’s role in the incredible success of Flexeserve Zone over the past few years cannot be understated. When we decided to focus on the end consumer – the customers of our customers – the quality of the food itself became the priority.

“Warwick’s understanding of the relationship between different food types and Flexeserve technology, the intricacies and effects of packaging materials and the operational challenges which retailers face, has allowed us to provide an unparalleled solution.”

One of Mr Wakefield’s first challenges will be re-branding the Foodservice Solutions Division as Flexeserve to streamline brand recognition and position the company as a leader in hot-holding solutions.

He said: It’s an incredibly exciting time for us as a business and I am extremely proud of how Flexeserve has developed in such a short period of time. I’m looking forward to taking the entire Flexeserve customer experience to another level and applying it to new channels and emerging markets.”

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Andrew Seymour

The author Andrew Seymour

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