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Being a boutique caterer isn't simply down to size, but also style and sophistication. Green & Fortune, the inaugural winner of the Boutique Caterer of the Year Foodservice Catey, ticks all of these boxes.
Despite only operating across two London sites – Kings Place overlooking Regent's Canal in King's Cross, and Sea Containers on the South Bank – with revenues in excess of £12m and nearly 200 members of staff, Green & Fortune's physical size is deceptive compared to its achievements.
The company marked its 10th anniversary last year with a £1.5m renovation of its original Kings Place site, which included modernising the Rotunda Bar & Restaurant, Battlebridge events space and Green & Fortune Cafe, adding new menus, new food concepts, such as the Boxaway sandwich ordering initiative, and a new staff training programme.
The anniversary year was a good one for the business, with 8.8% of organic growth taking total revenue to £12.3m. This was driven by strong events figures, with Kings Place events delivering 8% year-on-year growth and Sea Containers events 25%.
One of the advantages of being boutique is the ability to be nimble, act quickly and make small changes that deliver big results. This is very much the case for Green & Fortune. The investment in Kings Place means it can cater for cafés, casual dining, fine dining, conferences, dinners and receptions alike.
The Kitchen Cut food management system has reduced food waste and grown food gross profit to 80%, while giving sales teams greater product knowledge and offering nutritional and calorific information on every dish served, thanks to a state-of-the-art recipe system.
Using LinkedIn Recruiter cut agency fees by £20,000 last year, while ‘thank you boxes', containing gifts ranging from Champagne to experiences, are given to events customers.
In addition to a bespoke training scheme, staff have benefitted from a 10% wage increase and the implementation of guaranteed hours contracts in the past year, as well as holiday increases and loyalty bonuses for length of service.
Staff at Sea Containers work with the South Bank Employers' Group on fundraising and promoting the area, while Kings Place was a founding member of King's Cross voluntary business partnership Urban Partners.
And with its own farm providing beef and lamb to its restaurants, quality is key for Green & Fortune. It's a business not afraid of doing things its own way.
What the judges said
"Green & Fortune is quite unique in its model and way of operating, and has proven to be capable of innovation, drive and commercial success."
Phil Roker, managing director, Vacherin
"Great innovation, which has delivered tangible benefits to customers. It really hits all the buttons of ‘doing it differently'"
Eddie Fairish, senior commercial director, ISS
"A true boutique caterer who continues to innovate, ensuring existing revenue streams grow year-on-year, which many caterers would love to achieve."
Terry Waldron, chief operating officer, CH&Co
Blue Apple Contract Catering
Green & Fortune
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