Fuller’s has earned a reputation as one of the most forward-thinking chains in its sector when it comes to food, having invested heavily in state-of-the-art equipment for its kitchens.
The roll-out of high-end Ambach cooking suites has provided its kitchens with access to some of the most powerful catering equipment around, while the creation of a formal Chefs’ Guild programme has increased the standard of cooking throughout its business and done wonders for staff retention.
Head of food, Paul Dickinson, joined the firm in 2011 and set about devising a food structure for the chain, focusing on processes, quality and ingredients within a clear framework.
In that time, food sales have rocketed from £40m to £74m, and the overriding goal is to hit £100m.
“The food GP grew because we were buying the right product at the right volume, working with suppliers to get things through,” he says, reflecting on how the operation has improved.
“And the other key factor has been skilled chefs. When I joined Fuller’s you were either kitchen manager or chef – we now have seven grades of chef.”
Integrated recipe and stock systems are now in operation across the business, which has delivered improved visibility of food stocks and margins and helped it minimise food waste.
Address: The Griffin Brewery, Chiswick Lane South, London, W4 2QB
Tel: 020 8996 2000