CASE STUDY - Serco Staff Restaurant

Canteens

A busy staff restaurant that needed a flexible and filling option that was suitable for different shifts, Carrs Pasties was the perfect solution for the kitchen and the staff.

  • Treat for staff who can have Carrs Pasties as work
  • Opportunity to upsell
  • Flexible ordering works well with shift patterns
  • Take-away or sit-down meal options

Background

Serco took over Vertex in 2009 and with the takeover came a new menu for the company canteen. When Amanda Gilbert took over as catering supervisor she wanted to give employees enough food options during their shift so they wouldn’t have to waste their lunchtime going elsewhere for good food, instead it’s all on site.

Challenge

The challenge was finding meals that everyone liked. Amanda said “I thought it was a really good solution to have Carrs Pasties. We’ve had a great response and the good thing for us is that people are buying a pasty, and then buying a drink, chips or peas to eat with it too. They can mix and match the products and have a different lunch every day.”

Solution

Amanda chose to buy frozen unbaked pasties that are baked off in the kitchens. Amanda said: “We buy in bulk and we have fluctuations in rotas, so we’re able to look at the rota at the beginning of the week and then we can make our order based on the number of people working. It allows us to cater our order to our needs each week. It minimises the waste.” Some employees still can’t believe they can get Carrs Pasties in their work canteen, despite having product signs, Amanda explained: “Even though we’ve got the product signs people are still shocked that we’ve got real Carrs Pasties.” On working with Carrs Pasties, Amanda said: “It’s enjoyable, regardless of who picks the phone up, who takes the order, who delivers, everybody is likeable. Both companies work well together because we’re both flexible.”

“It was a really good solution to have Carrs Pasties. We’ve had a great response and the good thing for us is that people are buying a pasty, and then buying a drink or peas to go with it.”

Amanda Gilbert, Catering Supervisor, Serco Staff Restaurant

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