CONNECTING PEOPLE WITH REAL FOOD Real food brings out the best in your people. That’s why in FoodSpace restaurants and cafés across Ireland and the UK our menus are planned around fresh and seasonal produce to cook up some truly incredible food.
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THE POWER OF COMMUNITY We cultivate relationships with local growers and producers. Great relationships. Around each of our cafes and restaurants we’ll seek out the suppliers who share our own beliefs in fresh, seasonal produce and ethical, sustainable practices. Building a community of like-minded people who are passionate about real food.
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LOYAL TO LOCAL We believe in supporting the communities local to our locations by promoting real food and backing the farmers, growers and producers who are doing the right thing. When we talk about local sourcing of fresh produce, our definition is 50-miles. We source locally because we know that provenance and local produce is not only important to us but also to our clients and customers. So, before we even win your business we search for the best farmers, growers and producers within 50 miles of your location (give or take a mile or two). We also love to talk to the chefs in the best local restaurants. Who rears their beef? Who’s their baker? We do this because working closely with our partners not only means that we get the most delicious ingredients available to use on our menus, it also helps to support the community too.
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OUR 50 MILE MENU... We highlight dishes on our menus in our workplace and university restaurants, cafĂŠs, delis and hospitality with a 50-mile Menu stamp when they are created with fresh produce sourced within 50 miles of your location.
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FOOD BY FOODIES Food tastes better when it’s made fresh. All our chefs understand this. They’re foodies. They get excited at the thought of wowing people with real food made from scratch and creating long-lasting memories for every customer.
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FOOD WITH A STORY... At FoodSpace, we work together as a team that shares values and ideas. Our chefs love to create original dishes on their weekly menus that are all their own and then they share it among their wider team. The dish might have been inspired by a visit to a local producer or by personal experiences. Wherever inspiration comes from, every one of our chefs takes a huge amount of pride and enjoyment in sharing their stories through their food.
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TAPPING IN TO CULINARY TALENT... All our chefs are personally selected by our Executive Chef, Conor Spacey, a great chef with a real passion for creativity and food. We’re committed to building a team of chefs that carry the same food values as us. So, as part of their interview, he asks them to cook. Not a showstopper dish. Maybe something simple like a three-egg omelette so that he can see how they work the pan? Season the dish? Do they taste it? We do this because it’s these small details that make a big difference when you’re looking for the cream of the crop.
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SERVING UP SOMETHING SPECIAL We know our clients and customers expect more from their dining experience. Our front of house team really care about delivering exceptional service and pull out all the stops so that customers enjoy a memorable experience every day.
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INFORMED AND INSPIRED In its simplest form – we start with genuinely nice people. Foodies. People that believe that as front of house they play an incredibly huge role in the experience of our customers and are proud of what they do. People that know it’s not just about the food on the plate, but importantly about how and in which way it’s delivered that makes the real difference. At our daily menu briefings, each and every one of them will have tasted each dish before serving it. They’ll have learnt about the food stories and the ingredients used to create that day’s balanced menu. They’ll then serve every meal with a ready smile and a willingness to chat about its ingredients, its story and its taste.
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THE FOODSPACE EXPERIENCE At FoodSpace, we do more. We know what good food tastes like and what good service looks like. But it’s the way customers feel that matters most to us. We want everyone to feel they’ve experienced something special every time they visit us. Exceptional food, created with pride by our chefs, served by our passionate people and enjoyed in great environments.
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KITCHEN PRINCIPLES PUTTING FOOD IN A GOOD SPACE Doing the right thing…
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INGREDIENTS
HOW OUR CHEFS WORK
We only ever import ingredients that help us to deliver taste authenticity in our dishes or that we can’t or don’t grow in Ireland and the UK. We always use fresh, seasonal and local before we go national for fresh produce.
On every weekly menu in every location, you’ll see examples of our chef’s original dishes. They create dishes that mean a lot to them, and will have been inspired by their own personal stories or experiences.
FISH
HEALTHY EATING
Only fish from the Marine Conservation Society’s ‘Good Fish Guide’ features on our menus.
Our chefs learn about the importance and principles behind nutritionally balanced menus by working with qualified dietitians.
WASTE MANAGEMENT All our packaging is compostable and, at every one of our locations, we always make our coffee grinds available for customers who want to use them for home composting. But we know there’s lots more to be done in areas of food and packaging waste. That’s why we’re always trialling new ideas across our locations with a view to turning them into firm principles.
MEAT-FREE We always do the right thing for the environment and provide appropriate options for everyone we serve. That’s why you’ll see a growing number of meat-free options on our menus. That’s not just for vegetarians, but for the growing number of people who choose to eat less meat as a lifestyle choice.
This gives them the tools to create truly nutritious meals and the ability to answer the growing need for special dietary requirements. So they create wholly inclusive menus for every customer in every location.
50-MILE MENU We will highlight a dish with a 50-mile Menu stamp on our menus every single day, emphasising our commitment to supporting communities and our collaboration with local producers. This means that the fresh produce in this dish has been sourced within 50 miles of your location.
LOCAL We define local as produce that’s grown, reared or produced within 50 miles of each kitchen.
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We joined the Sustainable Restaurant Association’s (SRA) Food Made Good programme early 2017 to ensure that we had the industry experts on hand to guide us on the full range of sustainability issues so we could feel confident that the food we serve not only tastes good, but does good too. The SRA has already provided us with specialist advice and, as part of our membership we are undergoing a full assessment of our whole operation, across the three main pillars of Sourcing, Environment and Society. Everything from the provenance of our pork, to what we do to avoid food waste and how we communicate with our customers, will come under the microscope. They’ll then provide us with a star rating and a full report which will provide us with a detailed plan for continual improvement over the next year and beyond – so that we live up to our goal of serving Food Made Good, every day.
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G R OW COOK S E RV E ENJOY hello@food-space.com www.food-space.com
FOODSPACE LANDSCAPE HOUSE LANDSCAPE ROAD CHURCHTOWN DUBLIN 14 IRELAND +353 1 215 7000
FOODSPACE 26 FINSBURY SQUARE LONDON EC2A 1DS UK +44 (0)20 8790 1000
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