Foodsmiths has been designed to accelerate Elior’s expansion in a sector it believes will benefit from greater innovation in catering and hospitality.

Kenny Finlayson, Elior UK managing director and head of the Foodsmiths brand, says: “Under the Foodsmiths portfolio, our focus is on delivering food and service formats that maximise the quality of the customer experience and enhance the clients’ brand reputation and commercial returns.

Foodsmiths gives us the platform for doing what we’ve done successfully in other sectors of our business – joining up the very best value-adding thinking and methods from right across Elior, in the UK and internationally, to create a great and constantly improving customer experience”.

The transfer of best practice between Foodsmiths teams, and strongly driven shared new offer development, value-adding service technologies and insights into food trends and customer attitudes will be a central platform in the new brand.

At the heart of the Foodsmiths is the promise of handcrafted, delicious, healthy, imaginative food. Made with fresh ingredients, from sustainable sources, cooked and prepared freshly on-site, then served by staff trained to create a service ethos of warmth and professionalism.

Elior has defined Craft, Quality and Provenance as the three key principles in a code of practice that will unify all the services offered in the Foodsmiths portfolio.

Given the nature of this sector, the brand will not always be visible on-site, since in most cases services are delivered under the client’s bespoke own brand and identity. Elior will, however, be rolling out a Foodsmiths branded café and restaurant format for clients who want a separate food service identity on site.

More on Foodsmiths can be found here: