Served. by Kanpla

Kanpla

A podcast that serves you everything you need to know about Contract Catering - by Kanpla

  1. EP #17: The Most Expensive Mistake in Contract Catering Happens Before Service

    JAN 29

    EP #17: The Most Expensive Mistake in Contract Catering Happens Before Service

    Why food waste is designed into menus, planning, and leadership decisions Food waste in contract catering doesn’t start in the kitchen. It starts with decisions made long before service. Menus are planned. Volumes are padded. Safety margins become the norm. The result is one of the most expensive and persistent problems in foodservice. Each year, around 1.05 billion tonnes of food, nearly 20% of global production, is wasted (source: link). In European contract catering, foodservice operators have already achieved roughly 25% waste reduction, proving that food waste is not inevitable, but a result of how systems are designed (source: link). In this episode of Served., Peter Baech, CEO and Co-founder of Kanpla, is joined by Vojtech Vegh, Anti-Food Waste Chef, Author, Speaker, Zero-Waste Plant-Based Chef at Surplus Food Studio, and Zero-Waste Culinary Advisor at Winnow. Drawing on more than 15 years of experience across professional kitchens and multi-site contract catering, Vojtech explains why food waste is rarely an operational failure. It’s a leadership decision.

    36 min
  2. EP #16: The 2026 Outlook: What Will Really Shape Foodservice & Contract Catering

    JAN 14

    EP #16: The 2026 Outlook: What Will Really Shape Foodservice & Contract Catering

    2025 didn’t just pass - it exposed the fault lines in contract catering. Some operators moved forward. Others stood still. And a few quietly fell behind. As 2026 begins, the gap between front-runners and everyone else is widening - driven by data & AI, consolidation, experience design, and a growing demand for transparency. To understand what really changed in 2025 - and what will actually matter in 2026 - we brought together three leaders with a front-row seat to the industry: Peter Baech, Co-founder and CEO, Kanpla Simon Elliot, Co-founder and Managing Partner, 4xi Global Consulting Chris Stern, Founder & Managing Director, Stern Consultancy Ltd Hosted by Toby Bonnett, the conversation cuts through the noise to examine what actually shifted in 2025 - and what will separate the front-runners from the rest in 2026.

    53 min
  3. EP #13: Founder Story: From Global Giant to Danish Challenger - How Christian Lunner Built SERWIZ

    2025-11-17

    EP #13: Founder Story: From Global Giant to Danish Challenger - How Christian Lunner Built SERWIZ

    When Sodexo left Denmark during the pandemic, Christian Lunner faced a choice: walk away or build something new. In this Served. Founder Story, the CEO and Partner at SERWIZ shares how a management buy-out became one of Denmark’s fastest-growing FM and catering companies.

    27 min
  4. EP #12: Founder Story: Building Houston & Hawkes - Purpose, People, and a Pandemic

    2025-10-28

    EP #12: Founder Story: Building Houston & Hawkes - Purpose, People, and a Pandemic

    In this episode of Served. Founder Stories, Peter Baech sat down with Simon Houston FIH, Co-founder and Director of Houston & Hawkes, to explore his journey from university placement to leading one of the UK’s fastest-growing independent caterers. Founded in 2019, Houston & Hawkes has become known for its people-first culture, independent ownership, and B Corp certification - all achieved while navigating a global pandemic.

    39 min
  5. EP #10: M&A in Contract Catering: Behind the Deals Shaping the Industry

    2025-09-18

    EP #10: M&A in Contract Catering: Behind the Deals Shaping the Industry

    Mergers and acquisitions (M&A) have always been part of the contract catering world - but in recent years, M&A activity has accelerated. From billion-euro exits to independents joining forces with larger groups, consolidation is reshaping the landscape. Newest example being Compass Group's acquisition of Vermaat for €1.5 billion. In this Served. panel talk, we sat down with two experts who know both sides of the table: Graeme Smith, Corporate finance specialist at AlixPartners, and Ruston Toms FIH, Co-Founder and Former Director of Blue Apple Workplace Catering , who sold his business to CH&CO which then got acquired by Compass Group.

    43 min
  6. EP #9: Customer Experience That Sticks: Lessons from Former Aramark CXO and 4xi’s Tony Johnson

    2025-07-09

    EP #9: Customer Experience That Sticks: Lessons from Former Aramark CXO and 4xi’s Tony Johnson

    In this episode of Served., Peter Baech talks with Tony Johnson, CCXP, former Chief Experience Officer (CXO) at Aramark and now CXO at 4xi Global Consulting. With more than 14 years in one of the world’s largest food service companies, Tony shares what he's learned about building a culture of service that actually works in contract catering. From what great service really means to balancing tech and human touch, Tony makes one thing clear: if you want better customer experiences, you have to start with your people.

    43 min
  7. EP #8: From Sandwiches to the C-Suite: Catharine Barras on Leadership, Global Contracts, and the Future of Food Service

    2025-06-09

    EP #8: From Sandwiches to the C-Suite: Catharine Barras on Leadership, Global Contracts, and the Future of Food Service

    She started by making sandwiches at 5am. Now she leads global strategy for Sodexo. In this wide-ranging conversation, Catharine Barras shares career lessons, food tech trends, and her predictions for how we’ll eat and work in 2035. “If you don’t put your hand up, you’ll never be recognised.” - Catharine Barras. In episode 8 of Served., we sat down with Catharine Barras, Global COO for Strategic Accounts at Sodexo, to explore her leadership journey across continents and companies. We cover: Her rise from bar shifts to boardrooms The reality of being a female exec in a male-dominated industry Global vs local catering models How tech, AI, and dark kitchens are reshaping corporate food service And what 2035 might look like for the next generation of eaters, chefs, and clients Insightful, grounded, and refreshingly forward-looking - this episode is a must-read (and must-watch).

    46 min
  8. EP #7: Making ESG Pay Off: Turning Operational Challenges Into ESG Gold by Gina Camfield from Aramark

    2025-05-20

    EP #7: Making ESG Pay Off: Turning Operational Challenges Into ESG Gold by Gina Camfield from Aramark

    Welcome back to Served., where we dig into the ideas shaping the future of foodservice. This week, we’re talking about ESG, not as a PR exercise, but as a serious lever for performance in contract catering. Eline Henriksen caught up with Gina Camfield , Head of ESG at Aramark UK & Global Offshore, to find out what it really looks like when sustainability is part of the business model. From cutting food waste across hundreds of kitchens to turning social impact into measurable value, this is ESG with substance, not slogans.

    39 min
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About

A podcast that serves you everything you need to know about Contract Catering - by Kanpla

Information

  • Creator
    Kanpla
  • Years Active
    2025 - 2026
  • Episodes
    13
  • Rating
    Clean
  • Copyright
    © Kanpla
  • Show Website
    Served. by Kanpla