Providing round-the-clock catering to one of NI’s leading companies
Mount Charles have been associated with Moy Park for a period in excess of 18 years, supplying Catering, Vending and Hospitality services to their 3,000+ workforce.
Services are provided on a 24/7 basis to a diverse workforce, comprising of many nationalities. The fact that Moy Park produces fresh-food products means we must implement the highest standards of hygiene and quality control procedures. We have implemented ‘The Kitchen’ brand across the 3 sites – Craigavon (incorporating their prestigious Head Office), Dungannon and Ballymena.
We based our Catering Service and Marketing Plan on meeting the needs of Moy Park’s bespoke customer profile. Visiting the staff restaurants at Moy Park must always be a positive and pleasurable experience, where the customer receives more than just a meal. The following table outlines a notional customer profile summary, based on our experience of Moy Park and working with clients who operate in similar environments.
We have also considered ongoing recent customer changes and trends within our concept including:
- Increasing demand for convenience food
- Speed of service is essential
- Drive on competitively priced high value items
- Prepared to buy premium when offer matches expectations
- Rising trend in health awareness
- Vegetable,saladand fruit consumption on the increase
- Emphasis on supporting local produce.
Based on our experience of Moy Park and analysing their requirements, our catering solution has been redeveloped to ensure the following:
- Provide a relaxed, sociable environment for all employees and visitors to eat and meet in
- Ensure food is associated with refuelling, regularly and quickly
- Tariffs are priced to offer Value for Money and staff affordability
- Provision of a fresh, healthy, innovative catering service
- Providing healthy eating, vegetarian, low fat meals.
- Drive and promote meal deals
- Clear communications are used including social media
- Engagement and involvement
- Efficient tills and counter service at peak times
- Offering a service aligned with the company culture
- To be welcomed by friendly staff who know them and their tastes
- Menu excitement and introduction of Special Theme Days
- Mount Charles has a Food Hygiene Rating of 5 (Very Good) on all sites.
Our Approach to Food at Moy Park
By focusing on top quality fresh produce, together with the support and back up of our development, training and procurement teams we guarantee a service experience that will not be rivalled.
We have carefully considered the demographics of those working at Moy Park whilst considering there will also be corporate guests / visitors. Break times are a time to unwind and relax and a place to go to enjoy ‘switch off time’.
We have carefully considered the demographics of those working at Moy Park whilst considering there will also be corporate guests / visitors. Break times are a time to unwind and relax and a place to go to enjoy ‘switch off time’.
| | Our aim is to deliver a dining experience that builds a reputation for delicious fresh food, enthusiastic customer service and value for money that beats the high street. The menus change daily and are designed to offer exceptional variety and choice, incorporating fresh seasonal produce. Our presentation fully utilises the counter layout and combines vibrant colours and abundant food displays. Offers are positioned to maximise flow – keeping important product adjacencies, minimizing pinch points and ensuring an efficient, enjoyable purchasing experience. |
Our Operations Team direct the on-site team to drive continuous innovation by working with our supply chain to ensure a fresh, ever-changing choice in the restaurants. As with any organisation there is a balance of customers who have traditional tastes and enjoy plain, simple, no-nonsense food that is filling, hearty, good value and classic.
There are also those who are more adventurous who want to be constantly offered with the latest food concepts with a daily varied menu. Our food offer reflects this need. An emphasis is placed on providing staff, employees and visitors with a continued selection of high quality fresh and nutritious food at all service times and to constantly develop and expand the food offer currently available.
