You wish!

Rick Holroyd, Age: 42, Position: Joint managing director Holroyd Howe

Mini career history:1984-87 - Post Office catering services1987-94 - Sutcliffe1994-97 - Nelson Hind sales general manager1997 - founded Holroyd Howe

Highlights to date: Holroyd Howe reached £13.2m turnover in 2003, has 55 contracts and has achieved 140% growth since 2001

Interests: golf, learning to fly a helicopter

You are given one New Year wish for 2004 - what would it be?
To keep healthy and happy - there isn't anything else more important.

If you could change one thing that would help your business's performance, what would it be?
Letting more people, particularly potential clients and employees, know about us - we are an exciting secret, too well kept.

What was your New Year's resolution?
I'm not very good at New Year's resolutions at all, so I normally don't make them. However, I could probably do with losing a stone in weight, so gaining a couple of contracts for every pound of weight lost wouldn't be a bad start.

How long do you expect it to last?
If I could achieve it in six months - so much the better.

Can you guess what will be the highlight of your year?
We get a real buzz from winning new business, so I guess it would be linked to this.

If I could get my golf handicap to single figures, that would please me, too.

What will be the biggest thing in the contract catering market in 2004?
We will… No, seriously, it doesn't really concern me. We concentrate very hard on our own performance in the knowledge that there is a solid market for what we offer. That is the biggest thing on our agenda.

If you could be anyone for a day, who would it be, and why?
I'd love to get into the mind of Ernie Els. They call him the Big Easy because of his silky-smooth golf swing, athletic physique and ice-cool demeanour. He appears to have a very strong inner focus as well as having life in perspective - I'd like to know how he thinks.

How would your headmaster's report for 2003 read?
A good year, but could always do better. Should plan his timetable a bit better and then stick to it. Seems to understand things quickly, but struggles to concentrate for more than 10 minutes. Would like to see him on the sports field more regularly.

What was your favourite restaurant in 2003?
Andrew Fairlie at Gleneagles. I've been lucky to be able to eat at a lot of fantastic places, but this was head and shoulders above any other in 2003. The ingredients used and execution of each dish was fabulous, and the service was really, really special.

Name one fad that will come and go in the catering industry in 2004?
It's been coming and going for years and it's called "brands and concepts". Properly prepared food, served courteously should be the trend in 2004.

Christine Mathews-Sheen, Age: 48, Position: Science Museum events manager

Mini career history: 2000-02 - organised and marketed events for the Hub, home of the Edinburgh International Festival. 2002 - joined Science Museum.

Highlights to date: net profit in 2003-04 will be 35% more than 2002-03

Interests: making ceramics and scuba diving

You are given one New Year wish for 2004 - what would it be?
Corporate hospitality becomes the marketing tool of choice for all FTSE100 companies.

If you could change one thing that would help your business's performance, what would it be?
I would get board approval for a new purpose-built conference centre within the Science Museum.

What was your New Year's resolution?
To be more patient.n How long do you expect it to last? Until about 8 January. Each year it gets a little better

Can you guess what will be the highlight of your year?
My diving holiday to the southern Red Sea

What will be the biggest thing in the contract catering market in 2004?
More independent catering companies will disappear.

If you could be anyone for a day, who would it be, and why?
Lucy Rie - I would gain immense ongoing pleasure from having made a perfect and truly beautiful ceramic piece.

How would your headmaster's report for 2003 read?
Christine tries hard but needs to spend more time in the gym.

What was your favourite restaurant in 2003?
Banns, Edinburgh

Name one fad that will come and go in the catering industry in 2004?
If it even makes it through to 2004, retro-food - for example, cheese and pineapple on sticks - and I won't be shedding any tears.

Mark Philpott, Age: 43, Position: owner-director Vacherin

Mini career history:1979 - commis chef in pastry, Café Royal, Regent Street. Also worked at Hilton, Park Lane1984 - joined Director's Table, 2000 - managing director Director's Table, 2002 - formed Vacherin

Highlight to date: setting up Vacherin with business partner Clive Hetherington in November 2002. The new company notched up six contracts, worth £2.3m, in its first year - double its first-year target

Interests: skiing and horses

You are given one New Year wish for 2004 - what would it be?
With the hottest summer since records began, inflation falls to 0%, all hospital waiting lists become a thing of the past, and Tim Henman wins Wimbledon - I think that counts as one wish?

If you could change one thing that would help your business's performance, what would it be?
That contract caterers are no longer required to charge VAT on take-away sales, an inequitable tax burden.

What was your New Year's resolution?
At the end of 2003 I found a brilliant personal trainer, and my New Year's resolution is to continue with him and get myself fit, slim and gorgeous in 2004.

How long do you expect it to last?
Hopefully, the whole year, but this would be a first for me as my resolutions normally last until the end of the first week in January - at the very latest.

Can you guess what will be the highlight of your year?
I hope the highlight of my year will be qualifying my new show hunter horse for the Horse of the Year Show or qualifying my Grand Prix dressage horse for the National Dressage Championships.

What will be the biggest thing in the contract catering market in 2004?
Krispy Kreme doughnuts.

If you could be anyone for the day, who would it be, and why?
I would be Placido Domingo on a day when he was performing Tosca at the Arena di Verona and singing the role of Cavardossi. Normally, I can't sing a note in tune.

How would your headmaster's report for 2003 read?
Mark has applied himself this year and proved that he can do the work when motivated in the right way. We have seen a glimpse of what he can achieve with Vacherin, and I hope to see even more success next year. Mark should, however, try to be a little less critical of the food and service in the refectory.

What was your favourite restaurant in 2003?
The Gallery restaurant at Sketch, which I think is the first truly different place to emerge for some time.

Name one fad that will come and go in the catering industry in 2004?
The pandering to fad diets such as the Atkins, which I think will die a death. But the great new diet, which will be on everyone's lips in contract catering next year, is the "Vacherin diet" - wait and see.

Tim West, Age: 48, Position: chief executive Avenance UK

Career history:1977-82 - NHS. Worked at London hospitals in Whitechapel and Guy's.1982-87 - operations manager Grand Metropolitan Catering1987-99 - High Table 1999 - chief executive Avenance UK

Highlights to date: landing the plum role at the head of Avenance and winning a Catey, for Food Service Operator of the Year, in 1998

Interests: golf, boating and fishing

You are given one New Year wish for 2004 - what would it be?
There are two responses depending on how big a wish the wish provider was granting. The first, altruistically, would be for world peace - it is crazy that in the 21st century we commit such enormous funding to wars and man's inhumanity to man, often perpetrated in the name of religion. The money saved could be redirected to the Third World or First World infrastructure.

Alternatively, those responsible for hospitality education would understand that there is a life beyond hotels and it is called food and service management.

If you could change one thing that would help your business's performance, what would it be?
Gain every bid we enter.

What was your New Year's resolution?
Go to the gym three times a week.

How long do you expect it to last?
A week.

Can you guess what will be the highlight of your year?
A hole in one, or a 30lb salmon, or success in one of the mega-bids we have outstanding.

What will be the biggest thing in the contract catering market in 2004?
See my answer to the previous question.

Who would you be for a day, and why?
Tiger Woods - same initials, but rather better at golf.

How would your headmaster's report for 2003 read?
He has had a busy and successful year, but is still too easily distracted.

What was your favourite restaurant in 2003?
The Orrery - though I believe the company is as important as the venue and the service is as important as the food.

Name one fad that will come and go in the catering industry in 2004?
Chicken curry in a basket.

Robyn Jones, Age 42, Position: chief executive Charlton House

Career history:1981-83 - Little Chef 1983-85 - joined Gardner Merchant 1985-87 - catering adviser to the Potato Marketing Board 1987-88 - area manager High Table 1988-90 - joined Compass1990-91 - Higgs & Hill1991 - founded Charlton House

Highlights to date: setting up Charlton House with an enterprise allowance of £50 a week. The company now has 90 contracts with an annual turnover of £32.3mn

You are given one New Year wish for 2004 - what would it be?
Honesty in business from our competitors.

If you could change one thing that would help your business's performance, what would it be?
Other caterers being honest in business.

What was your New Year's resolution?
To give up the diet and try a new restaurant each month.

How long do you expect it to last?
A month.

Can you guess what will be the highlight of your year?
Low-calorie chocolate!

What will be the biggest thing in the contract catering market in 2004?
Aramark takes over Avenance.

If you could be anyone for a day, who would it be, and why?
Barbara Cassani - I like a good holiday.

How would your headmaster's report for 2003 read?
Tries hard, fair, committed, but shouldn't wear jewellery in school.

What was your favourite restaurant in 2003?
Sketch.

Name one fad that will come and go in the catering industry in 2004?
The Atkins diet at McBurger joints.

Roger Sheard, Age: 39, Position: business development manager for Education Contract Services (ECS) at Bradford Metropolitan District Council

Mini career history: 1982 - qualified as professional chef and confectioner1982 - joined Compass Group1986 - moved into school catering 1996 - joined ECS

Highlights to date: over the past two years ECS has secured new business worth £2m and achieved organic growth of £3m

Interests: antiques, interior design, gardening and cooking

You are given one New Year wish for 2004 - what would it be?
It sounds like a beauty contest answer, but it would be world peace and the end of famine.

If you could change one thing that would help your business's performance, what would it be?
I would give every employee shares in the business and watch the improvement.

What was your New Year's resolution?
To take more exercise.

How long do you expect it to last?
Definitely all year, at least. I stick to my word.

Can you guess what will be the highlight of your year?
I'm 40 next year, so I hope it lives up to the promise of "Life begins at 40".

What will be the biggest thing in the contract catering market in 2004?
Within the education sector I would say it has to be the Private Finance Initiative.

Who would you be for a day, and why?
I'd love to be the chancellor, but it would have to be on the day of the Budget.

How would your headmaster's report for 2003 read?
My headmaster had the knack of ending on a low point and undervaluing your excellent achievements, so it would probably read something like: "Roger achieved £2m growth in sales this year, but he could have done better."

What was your favourite restaurant in 2003?
Most definitely Jaime in Deià Majorca. It's a small restaurant overlooking the mountains, family-owned, serving typical local food with excellent service.

Name one fad that will come and go in the catering industry in 2004?
I think it will probably be fusion cookery.