Goddard Catering Group 60th Anniversary by Nation Publishing Co. Limited

16 PAGE SPECIAL SUNDAY, DECEMEBER 7, 2014.

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Charles Herbert, chairman of Goddard Enterprises Limited (GEL) spoke on the occasion of the 60th anniversary celebrations for Goddard Catering Group (GCG) specifically stating that GCG “is a jewel in GEL’s crown”. The following is excerpted from his welcoming message at the elegant affair held at the Barbados Concorde Experience. “MORE THAN FROM a financial perspective, GCG has been proof that a Barbadian business with origin in a small family business, starting less than 100 years ago, can successfully expand into 23 countries. We intend to take this even further and to use the market knowledge that GCG has given us to similarly expand other lines of business. “With my background in working with pension plans I wish to say loud and clear that 60 is not GCG’s retirement age but that it is only now reaching its prime. I hope that you will all enjoy the evening and sample a selection of what GCG has to offer. Today is the day when we say ‘well done’ to not only our current staff and management, currently led by Stewart Massiah, but also to those who have gone before. “Each generation of employee and manager has a duty to build on the operation that they inherit from the previous generation and take it to a higher level. In this way several generations have been responsible for GCG climbing the ladder of success and on behalf of GEL, I wish to say thank you and well done to each

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and every one of you. “Besides our staff and our management, there are others who have contributed to GCG’s success and whom I wish to thank. “GCG is a JV 50/50 partnership between GEL and LSG Sky Chefs, a subsidiary of Lufthansa Airlines. This is a partnership that we value and which increases our competitiveness and credibility in the marketplace. Together we wish to grow stronger in the future. “There would be no GCG without its customers, principally the airlines. You are the reason that we exist and we remember that. “Your growth is our growth and our commitment is to assist you in making each flight a good experience for your customers. “Thank you for your business and loyalty over the years. We hope that in the future we will support you even more by operating kitchens in more locations where you need service. We work together with other airport service providers from airport management to security officials and together we contribute to the airport’s safe and efficient operation. We say thank you to all of these parties with whom GCG works and who work with GCG. “GEL knows how to run business efficiently, profitably, and in the interest of our country. There are areas in which we can assist with publicly run operations and GEL is ready and able to assist in a way that is beneficial to all parties involved.”

info@1rfsgroup.com

CHARLES HERBERT, chairman of Goddard Enterprises Limited speaking at the 60th anniversary celebrations for Goddard Catering Group. (GP)

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Goddard Catering Group making history

FRED AND FLO GODDARD, founders of Goddard Catering Group. (GPs)

IN 1954, the Geneva Convention was held to break ground on new efforts for peace and international progress. At the same time, the catering division of Goddard Enterprises Ltd, now known as Goddard Catering Group (GCG), began modestly a venture that would turn into a multinational enterprise. At the time, Fred and Flo Goddard were the managers of the Goddard-owned Crane hotel and the Goddard name had long been established from the 1920s with J. N. Goddard’s foothold in the retail food industry. Philip Goddard, son of Fred and Flo Goddard, said, “You have to recognise that in the days when the Flight Kitchen started, all of the airline traffic into Barbados was the typical propeller-driven type aircraft. The maintenance of those aircraft was a little more problematic than it is today. “You used to have aircraft layovers and the crew would need catering. Trans Canada Airlines, the forerunner of Air Canada, approached my father and asked

if they could provide some sandwiches and they were very pleased with the service.” “At first, it was intermittent but became regular when they recognised that they could get more than just a sandwich tray but full plates, and so on. The logistics of getting the food from The Crane to the airport was a little problematic, so we had to overcome that. “In the early days, my mother was the one that ran the kitchen. She was a stickler for standards, sanitation, and on-time delivery. She was very much a nononsense person. That’s how she developed an excellent category of staff who worked practically all their lives in the kitchen thereafter,” Goddard continued. “After that, my father recognised that we needed a much more substantial plant that was dedicated for airline catering. It’s a completely different business from running a restaurant or a hotel restaurant, it’s totally different. With the concurrence of the fellow directors of Goddard’s, he

invested in the beginnings of the Flight Kitchen at the airport. “That was an interesting exercise because he had to get permission from the Government to establish a business at the airport. So he went to see the Prime Minister, who was Errol Barrow at the time. And he outlined what he had in mind and what benefits it would be to the island. Mr Barrow said, ‘Well, Fred, what are you doing right now?’ and my father said, ‘Nothing.’ He then said, ‘Come let’s get in the car and go up to the airport and see where you want to put this thing.’ “They drove up and looked at the properties and my father indicated an area that he liked and Mr Barrow said, ‘No, you can’t have that because that’s where we’re putting the POL operations.’ Then Mr Barrow said, ‘You take from where that rock is over there to the corner over yonder and up by this tree,’ and my father said, ‘Okay.’ The permission was given for him to go right ahead. “My father then started the

PHILIP GODDARD, son of Fred and Flo Goddard. (RC) development of the new Flight Kitchen with a contract with British Airways and he also brought in a general manager, an operations manager, and an executive chef who were well experienced in the airline catering activities. That kicked off in 1967 and it was well in operation when I came back to Barbados in ’72 and joined the operations.” The airport-based operation

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Positive growth over the years IN 1974, John George Stewart Massiah joined a company that had already made history as the first in-flight catering company on the island of Barbados. Schooled in business studies and public administration in Britain at Loughborough Technical College, Massiah joined Goddard as an operations manager. By 1979, he was very much a part of the vision that Philip Goddard set about accomplishing years prior. This year, Massiah celebrates 40 years with Goddard Catering Group (GCG). “I can also recall around 1974, Philip Goddard called the management team to a meeting, pulled out a map and put a bunch of pins in various countries and said, ‘This is where we will be in 15 years.’ At the time, being youngsters, we did not have the vision that Philip had, but Philip, 40 years on, we can say we have bought in, thank you,” said Massiah. By 1981, the group further expanded to Jamaica through the purchase of operations at both the Kingston and Montego Bay Airports in partnership with Grace Kennedy and Co. Ltd. At this

time, Massiah was relocated to Jamaica to be general manager of Versair Inflite Services. In 1983, he became country manager for Jamaica’s GCG arm and by 1992, he was moved to the United States as vice-president of operations. Today, from those humble beginnings, Goddard Catering Group, together with its joint venture partner LSG Sky Chefs, has operations in some 23 countries across the Caribbean and Latin America producing in excess of 13 million meals a year for over 75 of the world’s leading commercial airlines and corporate jet operators. A dedicated team of over 3 200 employees is committed to the values laid down by the Goddard family and GCG branded trucks can be seen at airports from Barbados to Montevideo in Uruguay. GCG also provides over eight million meals and related services to an assortment of customers both in the public and private sector, including prisons, schools, government feeding programmes, offices, factories, service stations, and oil and gas platforms. The group also operates

JOHN GEORGE STEWART MASSIAH, president of Goddard Catering Group. (GP) restaurants and concessions in airports, seaports, and malls across the Caribbean and Latin America. In 2008, Massiah became president of GCG and the same year saw the launch of GCG Events in Barbados following the knowledge and experience gained from being the official caterer for the ICC Cricket

World Cup in 2007 across nine countries of the Caribbean. “Since then, we have been quietly building up our capability and capacity and currently the GCG Events brand operates in six countries of the Caribbean and Latin America. The intention is to grow this brand across the region in which we operate and to become a one-stop option for quality event catering.” In 2009, the group established GCG Ground Services which provides a full suite of ground handling services to aircraft both above and below the wing in St Thomas in the United States Virgin Islands and at both Norman Manley and Sangster International Airports in Jamaica. GCG Ground Services currently handles over 12 000 flights annually with 500 employees. “We work with the best and they make us the best. We’re always looking to expand. We even have private services to villas and butler services. We offer complete coordinating,” said Massiah. He continued: “I would like all of our customers to know that we value your business and the relationship that we have enjoyed

over the years and that you can count on us to continue to strive to meet and exceed your expectations each and every day.” “Across GCG, we really do believe in delivering world-class customer service as that is what separates an average operation from the best. I would like to thank the Goddard family for sharing the values that have guided us over the past 60 years. “Thank you to our past and current management teams especially Joe Nicholson, my predecessor, for their dedication and commitment. Our deep appreciation goes out to all of our past and present employees who have been the foundation for our growth as well as our joint venture partners and our suppliers. “Finally, I’d like to thank our loyal customers without whom none of this would be possible,” Massiah said. “We look forward to the future with optimism as we position our Group for further growth both locally and internationally and look forward to being of continued service to you,” Massiah concluded.

Ginav@johnson-lancaster.com http://www.johnson-lancaster.com http://www.kitchenrestock.com

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Kudos to Nicholson for job well done JOE NICHOLSON joined the Barbados Flight Kitchen in 1971 as executive chef and was appointed divisional general manager of the Catering Division (Goddard Catering Group) in 1985. Nicholson served in the position for t23 years. He was instrumental

in the growth of the company across the Caribbean and Latin America. Nicholson gave exemplary leadership to the group, was a man in continuous motion, had the can- do attitude, cared about his people and was very entrepreneurial.

He was able to transfer these qualities to the team across the group which remain key drivers of success. Goddard Enterprises Ltd and Goddard Catering Group would like to put on record their

appreciation to Nicholson for his immense contribution to the growth and development of the group. Nicholson retired in 2008, remains very active, and is enjoying his retirement.

Staﬀ key to Group’s success • From Page 4.

JOE NICHOLSON DGM, 1985-2008.

supported the growth of tourism in Barbados by meeting the ever growing needs of a host of airlines servicing Barbados which, in addition to Air Canada, included British Airways, Pan American World Airways and various charter flights. The operation earned an enviable reputation for quality and service. In 1974, it was decided to expand overseas and an in-flight catering unit was purchased in Antigua from Pan American. At the same time, through the vision of Philip Goddard, who by then had joined the company from the US Marine (GP)

Corps, a joint venture was established with the Marriott Corporation. Marriott was then the leader in in-flight catering around the world, which helped GCG to develop both its operational know how and the skills of its people. “I could see the Caribbean Basin was really my target of opportunity,” said Goddard. “I then set about trying to develop new businesses. I plotted all the areas of interest and possibility. The management team at that time thought it was rather adventurous. “But it turned out to be a workable situation. It’s a credit to the management team and the staff they have developed. The staff are enthusiastic, dedicated, and you couldn’t want more. The

aviation business is one where you have to meet unusual demands. There’s always something that arises that you have to meet the customer’s needs,” Goddard said. Goddard recalled a proud moment in GCG teamwork: “I remember one day, three stretch DC8s arrived here with a ship transfer and the captain walked in and said we need catering for 300 people. “We asked how long they were going to be here and he said two hours. That’s when myself, the accountant, the office staff, and everybody when down on the kitchen floor and making meals. We got them off the ground with half an hour to spare.”

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LSG Sky Chefs is the brand name of LSG Lufthansa Service Holding AG, which is the world's largest provider of airline catering and in-flight services. Paulo Teixeira, a representative with LSG Sky Chefs, along with three other officials from the company, attended the 60th anniversary celebrations of Goddard Catering Group (GCG) operations. Below is what Teixeira had to say on the occasion. “THE JOINT VENTURE with Goddard Catering, from our side, is very important because we are a global company. As a global company, we understand and we respect a lot of the local needs and the local way how to do business. We found in Goddard a very reliable partner to do business, not just in the Caribbean area but also in South America. As a multinational company, sometimes we have PAULO TEIXEIRA (RC) difficulty approaching smaller markets. With a partner like Goddard, we can work together and enter in markets that we would normally not be able to be in. This helps us because one of the most important things in our business is the network that we can provide to our customers. “Our customers are the big airlines. If tomorrow they want to fly to Barbados, basically LSG [LSG Sky Chefs] is the only global company that can support them because of the partnership that we have with Goddard. “If they fly tomorrow to Antigua or to St Lucia, we have this presence here; the same way we have in Ecuador, Columbia, and Uruguay. Normally, these are places that LSG, a big multinational company that has a large overhead will not have the presence. “For Goddard, we add a lot of value because we bring the international network that we support and the relation that we have with the big airlines and big customers. In reality, LSG is a company that has about 210 different units and we have direct presence in more than 50 different countries. “Together with Goddard and our other partners, we have a presence in about 90 countries across the world. This means that our ability to serve and guarantee standards and quality for our customers is unique in this business. “We work together with keeping and developing standards and Goddard’s is a good example that doesn’t just get to the standard of LSG but exceeds the standards. “We recognised Goddard and are proud to be partnered with them. Last year, three catering groups were recognised in Latin America, the first was Goddard and the other two were LSG units. We are very proud of the quality and standards because we create a different level of service.”

Congratulations from the executive board of LSG Sky Chefs ON BEHALF OF everyone at LSG Sky Chefs, we would like to extend our congratulations to you on the occasion of your 60th anniversary. You can be proud of reaching this important milestone in the history of your company – which is a big achievement in any industry. Over the years, we have seen how the market has developed and Goddard Catering Group has adapted accordingly, always focusing on customer satisfaction, and delivering quality services.

Furthermore, LSG Sky Chefs is honoured to celebrate 25 years of partnership together with you and we consider it a great privilege to be your partner. We look forward to building upon this solid foundation and to driving our business forward into the future. Best regards, Erdmann Rauer Dr Kristin Neumann Jochen Müller

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FIRE FROM THE live food stations fuelling the flair of the evening. (GP)

LIVE FOOD STATIONS (above) were very much a part of the Goddard Catering Group’s 60th anniversary celebrations. Inset right, GCG events team, Carla Richards, Toshana Holder and Tara Gittens. (GPs) THE CONCORDE EXPERIENCE was a blaze of colour for the 60th anniversary celebrations. (GP)

ON FRIDAY, NOVEMBER 28, Goddard Catering Group (GCG) celebrated its magnificent milestone with an elegant cocktail event catered and completely created by its GCG Events arm. With live food stations and outstanding decor, the event was everything you would expect from a world-class group of chefs and event managers, with international expertise and impeccable standards. Cary Tulloch, general manager for Goddard Catering Group (Barbados), said: “It’s a pleasure to work with GCG Events,” going on to talk about the immeasurable efforts that its dedicated team put into excelling in all their fields. “We wanted to grow GCG Events organically. First, we started to get into small private and corporate functions, sporting events, and some weddings. Due to the exceptional quality of our service and the innovative options that we offer, we started to grow tremendously,” said Tulloch. “We did the VIP catering at the opening ceremony for the inaugural staging of the CPL and we did the VIP for Top Gear when they came down,” said Tulloch. “About 500 teachers come here annually from across the region to do CXC marking and we cater for them as well and that’s three meals a day for two weeks,” he continued. “We cater to all segments of the market, all size and type of event. Our team at GCG Events regularly attend international food shows and

conferences to ensure that we keep on the cutting edge of trends in event catering”. From Cricket World Cup to Reggae On The Hill and the upcoming Race Of Champions, GCG has clients across the sphere of entertainment that have come to rely on its unparalleled ability to provide a special type of service. When GCG Events first launched, it was under the combined efforts of Cary Tulloch and Judith Giovine. “As a matter of fact, Judith and I pitched the initial idea of forming an event catering arm of the company to our former president Joseph Nicholson over a couple beers during the Cricket World Cup here in 2007. He gave the green light and now here we are,” said Tulloch who made sure to mention how much appreciation is owed to Giovine for getting GCG Events from an idea to the outstanding level it has reached today. Alejandro Palma, the corporate chef for Goddard Catering Group overall, was the executive chef here in Barbados when GCG Events first took off and was essential in laying the foundations from which it has grown. Currently, Carla Richards now holds the title of Event Catering and Business Development Manager. Assisted by her team of event coordinators, Toshana Holder and Tara Gittens, the trio are responsible for the creation of elegant affairs, dedicated to exceeding their

Craig MacKenzie, the executive chef for GCG, has a wealth of experience in event and banquet catering. Previously having had extended experience working with the Four Seasons Hotel in Toronto and Nevis and Sandy Lane Hotel here in Barbados. Now with GCG, MacKenzie knows exactly how to please a wide range of clientele. “At this event we featured food from the Caribbean, and Latin America, where GCG has a footprint, but we offer international cuisine from around the world. We can call on the resources in our group of 17 executive chefs across 25 countries drawing on their experience and expertise when designing menus for our clients. “It’s all about fresh ingredients but also the areas in which we’re involved. We’re also focused on sustainability. We want to use as much local product as we can. We use as much as is CARY TULLOCH, general manager feasible,” said MacKenzie. In a fast-paced environment it’s for Goddard Catering Group important to have a good working (Barbados). (GP) relationship with your team. MacKenzie clients expectations. GCG Events said: “We’re a close-knit group of strives to raise the bar for catering chefs. All international chefs come services throughout the region and its in and we’ve built a very close mission is to become the premier event relationship. catering company in the region with a “We all have great respect for each unique and dynamic range of services. other and especially our corporate Of course, as an event catering chefs. In order to have a good team company grown out of a multinational you have to have a good locker room. catering group, GCG Events boasts It gives our cooks an opportunity some impressive chefs that create to show a bit of flair.” its delightful menus. He is assisted by Sean Jones, sous

chef with direct responsibility for events. Jones is very experienced in event and banquet catering and has worked with Royal Westmoreland and Port St Charles after completing his training at Baltimore Culinary College. At the celebrations Minister of Tourism and International Business Richard Sealy gave the feature address and repeatedly remarked on the importance of a Barbadian family business reaching the expanse that GCG has obtained. “It is good to acknowledge a company that has become a beacon for many of us. I am sure many have had the experience of travelling to a Latin American country and having the pride that you would feel as a Barbadian to see a truck with a Barbadian company’s name on it pull up next to the plane. It is good that a Barbadian conglomerate is doing well, not only in the Caribbean but further afield,” said the minister. The Minister also pointed out that GCG has had a hand in enhancing the experience and promoting the growth of the tourism sector in Barbados with its international work. With the fire from the live food stations to fuel the flair of the evening and the elegant decor to give just the right ambience, GCG’s 60th anniversary event was an incomparable soirée. From jerk satay to spectacular ceviche, every aspect of the event was designed with style in mind.

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FIRE FROM THE live food stations fuelling the flair of the evening. (GP)

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SERVICE LENGTH - OVER 20 YEARS AS 1ST DECEMBER 2014 EMPLOYEE NAME SERVICE LENGTH COMPANY Surname Forename

PETER COX (left) being awarded for 50 years with GCG by Philip Goddard. (RC)

PETER COX joined Goddard’s at The Crane Hotel as a gardener in 1965 where he worked directly for Flo Goddard. Cox remembers those early days fondly and found the Goddards to be wonderful people who were very concerned with the welfare of the employees and treated everyone with respect. He was transferred to the Barbados Flight Kitchen in 1967 as a cook and was then promoted to supervisor, sous chef, and then to chef in 1972. He was appointed assistant manager in 1980 and he spent time in Jamaica when Goddard’s acquired the airport catering company in 1981. Cox was appointed general manager of GCG St Maarten in 1986 when the company there was

purchased. He currently resides in St Maarten with his family. He embodies the can-do spirit of GCG and is fond of saying “I just need more business.” Refreshingly, Cox is a renowned karaoke singer in both St Maarten and Barbados and loves nothing more than being asked to perform in front of a large crowd at a moment’s notice, as is necessary with the work he’s done for Goddard’s. More seriously, he is known for his tight cost control and promotion of multitasking. Cox has made an immense contribution to the development and growth of GCG and the company is proud to have him as a colleague and friend.

Franklyn Dratyton Weekes Sealy Robinson Morgan Franklyn Dottin Sandiford Hinds Corbin Agard Yearwood Mayers Gittens Walcott Atkinson Moore Harding Hinds Mayers Carrington Bradshaw Kirton Warner Piggott Hollingworth Tulloch Blackman Carrington

Overton Colin Peter Rupert Stevenson Janice Sinclair Ronnie Gregory Heather Marina Arleigh Michael Rodney Reynold Gregory Roger Livingston Esleigh Florette Anthony Peter Sherland Zaria Otis Robert Beverley Cary Dorothy Sonia

47 45 44 43 36 36 36 35 35 34 34 33 33 33 33 32 31 30 30 28 28 28 27 26 26 25 24 23 22 20

GCG GCG GCG GCG GCG GCG GCG GCG ARL ARL GCG GCG GCG GCG ARL ARL GCG GCG GCG GCG GCG GCG GCG GCG GCG GCG GCG GCG GCG GCG

DECEMBER 7, 2014

THE YEAR 1969 went down in history as the summer of love and it must hold true because that was the same year that Collin Drayton finished school and began his long-lasting career with GCG. As the current butcher, Drayton is responsible for the delectable cuts of meat that are prepared and presented by the Goddard Catering Group. Initially starting with the company as a janitor, Drayton worked his way through experience into the kitchen. After seasons spent in the kitchen, the previous butcher retired and he rose to the challenge of filling that role. From choice beef tenderloin to lamb racks and salmon, Drayton is the steady hand that makes the high-class cut for meats provided by GCG. “I live in the area. When I was a little boy and the food was being done at The Crane, I would come over to the airport and help the Goddard’s truck drivers unload the vehicles and load the aircraft,” Drayton recalled. “You’re in very good hands with Goddard’s,” he said, “they treat you really well.” Drayton continued: “A morning time I was at the bus stop, and in those days you had to wait long for a bus. Mr Goddard came down in his Rolls Royce and he had a business man in the front seat. He stopped by me and said, ‘Collin, get in here,’ and he

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COLLIN DRAYTON (GP) took me right into town. That will always stay with me. You don’t have a lot of people like that. I really hope that in the future the company keeps up and keeps the quality first class.”

Lot 2, Lower Estate, St. Michael, Tel: 246 426-4040 | Fax: 246 228-6303 | www.armstrong.com.bb

12. SUNDAY SUN SPECIAL WITH A COMPANY that meets and exceeds international standards in every faculty of its processes, it is important to note that every department carries a significant weight. Forty-four years is a full lifetime of a career and Peter Weekes has been a part of the GCG family since the 1970s and is celebrating an outstanding company ethic with his long dedication. Working in the Janitorial department for GCG, Weekes has only ever had one job. From the time he left school until now, Weekes has made an impressive career mark with GCG. “I first started in the old building next door. And when they branched out and

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PETER WEEKES (GP) moved to the new building I came along. This is one of the best places to work. I have achieved everything I have achieved while working with Goddard’s,” said Weekes. “In life, I can say I spend most of my days here. I am always at work on time,” he

said. With a demanding company that caters to international flights, Weekes afforded that sometimes he has had to arrive at work as early as four o’clock in the morning to put in a more than 12 hour shift. “I enjoy working here,”

asserted Weekes. “We’ve got a lot of standards,” he said, “there have been a lot of changes but anything new that happens we just adapt. Changes don’t bother me because whatever is expected, I always do my job to a satisfactory level.”

NEXT FEBRUARY will be the 44th anniversary of Rupert Sealy working with GCG. Working in the Cabin Services Department as an operator, Sealy’s work involves the setting up of the galleys and getting the aircraft manuals and going through them in order to prepare each individual aircraft according to its unique specifications. In the first season that Sealy worked with GCG, he was hired in the Janitorial Department. When he was taken back for the second season, he was placed in the Cabin Services department and has enjoyed four decades of experience with the company. “Most of my working life I have been in Cabin Services,” said Sealy.

“I tell you, I can’t complain about the company. I enjoy being here. It’s a good place to work. We get treat the way we supposed to get treated. A lot of us have been here for a long time and it’s because it’s a good place to be,” Weekes concluded.

“There was a time when I was totally responsible for BOAC which became British Airways. At the time, there were five of us. Some would do first class and others would do economy, but things have changed now,” Sealy continued. “In those days, I loved it. It’s what grounded me in the company.” “When I was a youngster and I was off work, I hated it. I wanted to be around these people. Everyone is nice and friendly. Everybody looks after you and gives advice. I believe my record is second to none in the department,” he said. “This is just a really good company to work for and I’m happy to be a part of it,” said Sealy.

RUPERT SEALY (GP)

supremedistributors@caribsurf.com

DECEMBER 7, 2014

IN 1980, Marina Corbin launched what would become a more than three-decade endeavour with Goddard Catering Group. As the senior accounts clerk for GCG, Corbin has gained a wealth of knowledge from witnessing the early days of GCG to all the changes that have come to pass with the 21st century. “It’s always been like family here. We never minded working late once we could get the aircraft off the ground. I remember nights where even the office staff would go down and help in the kitchen just to meet the needs of the airlines,” Corbin said. “I started working here with the Goddards, and they were very family-oriented and treated you like MARINA CORBIN (GP) that,” she said. Corbin started working in the Accounts Department at a time when everything was handwritten in ledgers or typed on typewriters rather than desktop computers. “We had an awesome celebration for the 60th anniversary. The food was amazing and I felt very proud to be a part of it. We have a lot of good, grounded people. I hope the company keeps growing. I would like to think that the foresight that got us where we are will continue. They show appreciation for you at Goddard’s, that’s why I like working here,” said Corbin.

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SINCLAIR FRANKLYN (GP) IN 1978, Sinclair Franklyn joined the international embrace of Goddard Catering Group. Currently, Franklyn is the lead operation supervisor. Primarily, the Operations Department is responsible for loading the aircraft and preparing the flight’s equipment, checking the food, and making certain all specifications are met. “We are loading and verifying to make sure what the customer ordered is what they get,” said Franklyn. Franklyn has seen the market change from small craft to larger airliners and back again. “I’ve seen a lot of changes,” said Franklyn. “In terms of requirements, back in the day we didn’t have HACCP [Hazard Analysis and Critical Control Points]. We see a lot more of recording and checking today so that everything can be traced. We’re always trying to improve on things that we’ve done before.” “I’ve worked in the kitchen. I’ve travelled and worked in Grenada when we were setting up over there. I’ve done training courses overseas to see how different airlines operate. I’ve worked in every area of the operation,” Franklyn said.

Franklyn meets all standards “One thing I feel very good about is being able to cater four Concordes at one time,” Franklyn recalled. “We had four Concordes on the ground at the same time; we have a picture of it. I was responsible for those flights and I have very good memories about that,” he continued. “We have the resources and the resilience to keep up with it,” he said. “We’ve catered for the Queen and we’ve done a couple American presidents. We’ve done princes and that sort of thing,” said Franklyn. From royalty to pop stars, GCG will cater to anybody and always strives to provide excellent service. “I’m glad to be a part of the 60th anniversary with Goddard’s. I grew up as a boy seeing their trucks pass my district. I wish the company success and I certainly hope to spend a couple more years here,” Franklyn concluded.

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GREGORY SANDIFORD (GP)

DECEMBER 7, 2014

AS MANAGER of the Airport Restaurant (1996) Limited (ARL) arm of the Goddard Catering Group, Gregory Sandiford has a unique set of experiences ranging across three decades of dedication. ARL is a subsidiary of Goddard Enterprises Limited and operates two Grab ‘n’ Go restaurants as well as Island Grill in the main departure lounge and the Banks Bar in the food court. Airport Restaurants (1996) Limited was formed in November of 1979 and operated the main restaurant upstairs at the old airport. In the early days, the restaurant was a sit down, table service restaurant. Now, the Grab ‘n’ Go and Island Grill facilities make for easier convenience and allow for greater traffic. “I started as a supervisor in 1979 and became manager in 1990,” said Sandiford. “Now, we’re more suited to the needs of the travelling public. We went from table service to a buffet, but now with Grab ‘n’ Go it’s much more convenient. You just choose what you want and go pay the cashier. I think it was a better move for an airport environment,” he said. “We have the vision for spreading the operations to other places,” said Sandiford. “I’ve seen it all and Goddard Catering Group is always looking to spread their wings and we’re always trying to help with that.” “I have benefited a lot from working with Goddard’s, from training to self-development, they are very good at that and they look after their employees. We don’t have a high turnover of staff. There are so many of us that have been here for many years and have no intention of leaving. The collaboration is great. We get good back and good support. Everyone is knowledgeable and experienced and it’s just a really good team to work with,” Sandiford concluded.

PETER CARRINGTON (GP) GODDARD CATERING GROUP works from a facility near to the airport and obviously deals a lot with the trials of machinery necessary for the job to be completed. For 28 years, Peter Carrington has been helping to keep the gears of the GCG operations running smoothly by supervising in the Maintenance Department. From stoves to transport vehicles, Carrington has been managing the mechanics of the machinery that allows the GCG team to excel in their field. Technically titled as maintenance technician A, Carrington mostly works with the catering trucks. However, he isn’t reserved when it comes to tackling any job that may crop up. From the airport restaurants to the main GCG facility, Carrington is always ready to fix on demand from refrigerators to vehicles. “The first thing is always safety. Dealing with a business that involves aircraft, safety is first and foremost,” Carrington said. “There are certain defects on a truck that in this business we wouldn’t even think about letting it leave the yard,” he continued, “because you know you’re dealing with expensive equipment and you don’t want to damage equipment or cause possible danger to people. Anything that could possibly jeopardise a situation is a no-no.” First starting out in Cabin Services, delivering the food to the aircraft, Carrington joined the Goddard team straight out of the Polytechnic and has been with them since. With nine trucks, three vans, and five cars, Carrington has a lot to deal with when it comes to maintaining the fleet of GCG vehicles, not to mention the stoves, fridges, and any other large appliances. “The truth is, I think it’s a good company. I would like to see it go a long time from now. I enjoy working here. As a matter of fact, I tell myself that at the stage I am at now, that’s it. I don’t think I would work with anybody else again,” said Carrington.

DECEMBER 7, 2014

SUNDAY SUN SPECIAL. 15

IN 1988, Otis Warner began a long journey that would see his career realised as a part of the Goddard Catering Group family. Working in the Commissary Department of GCG, Warner has spent 26 years of his life learning the ins and outs of the company. The Commissary Department is responsible for all the equipment for the airlines. From cups and containers to cutlery and all the china needed in flight, the Commissary is stocking for flight preparation. Once a week to once a month, each airliner has specific regulations on when stock and inventory must be taken to ensure well rounded preparedness. “Believe it or not, it’s been 26 years and I turn forty-six this year,” Warner afforded. “When I first came to Goddard’s, I worked in Set-up,” Warner said. At the age of just 20, Warner found himself at the beginning of a career that would last longer than he realised at the time. In Set-up, he worked the job organising the trays and getting equipment ready to be loaded. From there,

MARGUERITE BESTE (GP) FOR 18 YEARS, Marguerite Beste has been working in the Kitchen Department at GCG and has worked in all the areas that are related to the preparation of food. Self-described as a “cold side cook,” Beste works with everything from sandwiches to salad and appetisers. “When I came to the company, I was really impressed. I had 10 years’ experience as a chef working in one of the best hotels in Barbados, Sam Lord’s Castle. One of the things that I recognise the most is the standard of management within the Goddard’s Group of companies,” said Beste. The GCG team always strives for excellence and the atmosphere is on a different level of professionalism and coordination. “Even with HACCP [Hazard Analysis and Critical Control Points] training that I did before, it wasn’t as demanding as it is within GCG,” Beste said. “When I examine the whole level of operation, it’s a very high standard and I must commend the whole group of companies for pushing to this standard,” she continued. According to Beste, even students from the Barbados Community College and University of the West Indies come to GCG for further training and experience. From Beste’s perspective, even as a trained chef coming from a high-end hotel, beginning at GCG entails starting from the beginning to see the effort and care that goes into the entire process of food preparation at this level. From preparation to presentation every detail is controlled and brought to the highest standard to quality. “It is really mind-boggling to see what goes into the operations,” Beste said. “I remember coming at four o’clock in the morning because everything has to be logged and temperature controlled at every stage.” With a company that works with international food handling, it is no wonder that GCG puts the amount of effort it does into the care of meals. From internal auditing to second-and-third party audits, GCG exceeds the standard set by its industry. “The level of security and safety goes beyond what I’ve seen anywhere else,” said Beste, “it’s truly a great company for which to work. It’s a great privilege to work for the Goddard’s Group of companies.”

OTIS WARNER (GP)

he stepped into the shoes of a porter. For 10 solid years, Warner worked the seasons with GCG before becoming a Commissary clerk. “It is such a good place to work. In terms of facilities, benefits, and as far as pay is concerned, it’s just a very good company. You can really achieve something in life,” Warner said, looking back on his long stay with GCG. “Sixty years is a long time,” said Warner, “some of the people have been here before I was born and are still here. There’s a lot of history, the honest truth is that it’s a very good company to work with.”

16. SUNDAY SUN SPECIAL

DECEMBER 7, 2014

STEWART MASSIAH (centre), president of GCG, being presented with an award for 40 years of service by Philip Goddard. At left is Anthony Ali, Managing Director of Goddard Enterprises Limited. (RC)

PHILIP GODDARD (left) has the full attention of Dr Larry Palmer, United States Ambassador to Barbados and the Eastern Caribbean and his wife Lucille. (RC)

CHAIRMAN of Goddard Enterprises Limited Charles Herbert (right) accepting a 60th anniversary award from LSG Sky Chefs which was presented by Alfred Rigler of LSG Sky Chefs. (RC)

CARY TULLOCH, general manager of GCG (right) with Monique Hinds and GCG corporate chef Alejandro Palma (left).

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