Elior UK has scooped the coveted Innovation Award at last night’s Cost Sector Catering Awards for sizzling new street-food concept Beak St. Chicken.

Beak St. Chicken has transformed restaurants across the country – offering customers high street quality, great value chicken plates that never get boring.

The scorching new concept has turned customer perceptions of onsite catering upside down – and has been setting tills on fire too. After introducing Beak St. to their sites, Elior’s clients have reported an average sales uplift of 30%, with some reporting increases of up to 89%.

Pulling inspiration from those corners of the world where chicken is done best – customers can choose between three world flavour profiles: Piri Piri, Deep South and Mexican Mole.


And with the choice between a half chicken, breast, leg or wings – along with a whole spread of different sauces, ‘slaws and sides – there’s so much variety on offer that diners could have Beak St. every day of the week without ever ordering the same plate twice.

Elior’s offer development manager, Matt Joblin, said: “Chicken is the UK’s favourite protein group in the casual dining sector, making up 31% of all out of home meals. So we wanted to offer our customers an innovative chicken concept in their workplaces, stadiums and campuses that would give the high street a run for its money.

“We’re thrilled to have been recognised by the Cost Sector Catering Awards for our innovative approach and the positive impact this concept has had at sites across the country.”