June Employee of the Month
Lukasz is very good at forward thinking with fast actions.He often comes up with good solutions to challenges and is always willing to help others.
Lukasz is very good at forward thinking with fast actions.He often comes up with good solutions to challenges and is always willing to help others.
Nicola has shown a lot of dedication and commitment during April whilst the Head Chef has been away on 2 weeks annual leave, ensuring the food production and presentation was maintained at the high standard associated with this busy event venue. She has been putting in longer hours than usual to ensure the job was done well.
Dawn Sadler ‘Winchester’
Dawn continues to be focused on proactively getting new clients in to the venue and has had good success particularly in the summer period which has been identified as a quieter period. In a difficult time for the team onsite at the venue she has remained very focused on growing the sales for the Cathedral.
Daniel Loader – Head Chef, Brighton Centre
Nominated by Imogen Lee
“2017 has started well with back-to-back high-end events. Dan and his team have produced the most fantastic dishes for our events. Many of our clients have been asking to meet our head chef to be able to thank him personally. A recent B&Q event was a huge catering spend event to us – and on the back of the success of this year’s event they are now holding dates for future years. Not only has Dan done an exceptional job in his kitchen but always finds the time to offer me additional help in any way he can. I am very proud to have Daniel as our head chef!”
Vernon Potter – Brighton Centre
Nominated by Imogen Lee
Vernon worked exceptionally hard throughout October covering other managers’ annual leave. We received fantastic feedback about Vernon and how helpful he was for each event. He always goes above and beyond for each of our clients and is a great team motivator. In between events he has repainted the café outlets and mobile units to refresh the catering areas
Zuzana Girovska, Sales and Events Manager (Nominated by Eva Garrett and Richard Webb)
Zuzana has gone above and beyond to provide excellent customer service to our existing and potential clients. I would like to nominate her for her hard work and dedication, especially throughout the busy period we had this summer. She has also been recently promoted and recognised within the company, gaining a new title, Events Sales Manager.
Zuzana has played a vital role in Kudos Delivered and is an integral member of the team ever since starting in June 2015 as a Business Development Executive. She has grown with the company and has proved herself on many occasions with exemplary customer service skills and a penchant for bettering the business; since Zuzana’s time here at KD we have seen sales turnover grow by a huge 62.7% compared to last year, this is through positive teamwork and high customer satisfaction. Kudos Delivered’s venue portfolio has also increased vastly due to Zuzana’s hard work and she has been instrumental in helping the business succeed in smashing sales targets.
Zuzana is a very committed member of the team and despite my early starts she is there making a coffee at 6am and still calling me after 7pm of an evening trying to cope with the late orders and requests from our clients.
She is very dedicated and passionate about all of our clients and is constantly liaising between them ensuring they are happy with our deliveries. She can be seen running around, chasing the drivers and checking they are delivering as well as carrying deliveries to clients herself.
She is always looking for ways to deal with logistical, practical and administrative issues to keep K.D progressing forward and continuing quality service.
Jade Downer, Front Of House Supervisor (Nominated by Daniel Rawlings)
Jade has really excelled in July and has been a great help in supporting me as we prepared for the busy school holidays. She has really lifted the team and improved their upselling skills. She has gone beyond her duties in order to help with the running of the restaurant and has run events in my absence to a very high standard. It is worth noting jade has received lots of praise in the past few weeks from the museum for her attitude towards the museum and the visitors.
June’s Employee of the Month is Sous Chef, Adam Tyler, from Winchester Cathedral, who was nominated by Bradley Smith.
Explaining why he nominated Adam, Bradley said: “Adam worked a 25-hour shift between Saturday lunchtime and Sunday lunchtime, incorporating a dinner midnight supper, breakfast and lunch service for nearly 1,400 people. He relieved the pressure on his colleagues by working later than he was meant to in order to cover for the staff members who had called in sick or did not show up. He went over and above the call of duty, even staying on longer to help out at a Christening on the Sunday night before going home for a well-earned nap.”
Simon commented: “Nicole is one of the most passionate and knowledgeable people I have ever met in the hospitality industry.
“She puts her all into organising events and gives clients informative, creative ideas and information whilst constantly upselling for the company. Her organisational skills are second to none.
“Nicole has also taken additional work on by helping write bespoke menus for the NFM (National Football Museum) and creating ideas for the new menu bank.
“Overall Nicole is a valuable member of the KUDOS team at HIC.”
Ashleigh Robsinson commented: “Fran is an exceptional employee within the kitchen. Due to a back to back diary here at the Brighton Centre, the team has had a challenging time lately, but no matter what time of the day it is or how many hours are put into a shift, Fran is always there with a beaming smile on his face, ready for the next task and pushing staff morale. You can count on Fran to get the team enthusiastic and stay that way throughout the day. As well as his positive attitude he is the most reliable employee anyone could want and is always willing to stay late to get any job done including those tasks not even included in his job description. Although Fran is based back of house, his invaluable ability to push the team’s morale travels through to the delegates and clients.
Daniel Loader said: “Fran has worked all the hours under the sun and is currently the only kitchen porter who is prompt, hardworking and always happy. He brings a smile to everyone’s faces!
Imogen Lee, General Manager of the Brighton Centre, stated: “Fran is an outstanding KUDOS employee and we are very fortunate to have him as part of our team as a KP here at the Brighton Centre. We have been exceptionally busy over the past few months with back to back events, and he has been working incredibly hard. When his colleagues have been unable to work due to sickness, he picks up the slack without any complaints. He’s had very little time off and has also helped Dan with busy food prep days. Fran has kept the back of house areas clean and tidy and takes pride in his work. Both his smile and his enthusiasm are infectious.
Although raised in Vancouver and Toronto, Tanya lived in the US for a long time and after getting married recently, has now relocated to the UK.
She brings with her a wealth of knowledge and many years’ experience within the sales industry. She has a BSc degree in hotel administration and has worked her way up through the ranks in the operations and sales industries in hotels and contract food services.
Over the years she has worked in the sales department for Canadian chain Fairmont Hotels & Resorts in Banff, Lake Louise, Jasper and Whistler.
In her spare time she enjoys exploring new restaurants and bars in London, cooking Mexican food and entertaining friends.
Speaking about joining the KUDOS team, Tanya said: “I am really looking forward to becoming familiar with the current clientele and venues here at KUDOS. My main aim is to work as hard as I can to help the company bring in some new business.”
“Zsolt has been the stand out manager of the quarter in the southern region of KUDOS. Rarely have we seen an aspiring manager show such commitment to his role, responsibilities and colleagues. He shows a desire to ‘own’ the venue and takes enormous pride in his work. Zsolt has installed great stability into our contract and is certainly a GM (general manager) of the future. With his continued energy and drive, our successes will go from strength to strength.”
KUDOS is extremely proud of its high calibre employees and when it comes to training, always ensures staff are kept up to date with the latest techniques and procedures. They generally would not offer someone employment unless they were already trained to a level one standard in food safety. However exceptions are sometimes made for those with a great passion for cooking.
Karl Wilkinson, Safety Compliance Manager at KUDOS, has given us an insight into the high quality employee training provided within the company and the benefits of classroom lessons as opposed to online courses.
We know KUDOS holds many accreditations, but what is it about the training you offer staff that helps you achieve all of these awards?
It’s very easy to go down the online route but the KUDOS team and I all feel this is not the best option. Classroom training offers many more benefits and one of them is being able to train staff to do the job we want as a business and not just to tick off a generic list. We do cover the requirements but we also offer so much more.
Most importantly, we want our staff to feel confident enough to deal with any challenge or issue they may face during their working day.
Karl, is all of your training classroom based?
The only online section of our food safety training is Level 1, but it has been tailored to fall in line with everything we do within Crown Partnership. The online training covers the basics but we like to go beyond that. Once staff have completed Level 1, they progress onto Level 2 which must be completed within 12 weeks of employment and takes place in a classroom. Employees are trained on internal systems and processes, preparing them for the outside world.
I have been with Crown Partnership for over nine years now and I like to think that I have a vast amount of knowledge that can be shared. I provide group training which enables interaction with people and the bonus of being able to ask questions as and when they arise. I teach all staff about our systems and the procedures we are required to adhere to as well as the ways in which we do things as a business.
I also run a three day residential course in our southern and northern venues for staff completing their Level 3. This is aimed at general managers and head chefs who have a greater responsibility within our business and are in charge of food safety at their venues.
What exercises do you undertake when in the classroom environment?
Along with conventional theoretic training using the in-house programme which has been developed over many years, we also have a range of interactive tasks, particularly during the sections of the training which are related to allergen management and E.coli controls with regards to the identification and segregation of RAW and ‘ready to eat’ foods. All the training courses completed conclude with a written assessment which is designed to prove that the learner has engaged and understood the training. We are a diverse multicultural employer and we have a range of options to ensure language and educational competencies are no barrier to learning within KUDOS.
Providing training of the highest quality is vital for KUDOS whose own team members are qualified and talented chefs as a result of the company’s in-house programme.
Wondering what tasty delights will be on the Christmas retail menu at a KUDOS venue near you soon?
Well wonder no more as we can now reveal some of the delicious items on our festive menus that you simply won’t be able to resist.
This year you can tuck into cute snowy owl biscuits, tasty chocolate pudding pops and festive baguettes. If you’re more of a pastry fan then our mouth-watering turkey and ham pies and cranberry sausage rolls (a seasonal twist on KUDOS’ signature snack) are just the thing for you.
Keep an eye out for these and many more of our festive treats which will be making an appearance at our venues across the country in the next few weeks.
What’s your favourite snack on our Christmas menu?
Tweet us a picture of your KUDOS festive food @KudosKnowHow
It’s the moment we’ve all been waiting for. It’s now time to reveal the three finalists in the KUDOS retail invention test which sees members of staff create their own unique dishes.
Congratulations to John Bennett, Andy Wood and Dan Loader who wowed our Michelin-starred Chef, Daniel Clifford, with their tasty treats.
The RAF Museum’s John Bennett created a ‘ready to eat’ beef pattie pastry whilst Andy Wood from our Northampton Rugby Football Club venue designed a cobblers nibble ‘ham-per’.
Dan Loader from the Brighton Centre decided to create a twist on a British classic and turn a Scotch egg into a ‘Big papa – breakfast Scotch egg’ containing sausage, bacon and egg fried in breadcrumbs.
These three products will be whipped up at the KUDOS awards dinner in January where a final triumphant winner will be chosen so make sure you keep your eyes peeled.
Christmas is always a terrifically exciting and busy time for anyone who works in the hospitality industry and Leamington Spa is no exception! We start talking about Christmas from the end of last December until this year’s Christmas party – only really having a week before we start it all over again!
The Royal Leamington Spa Pump Rooms and Jephson Gardens are ideal party venues for any time of year. We hosted Winter Wonderland and Great Gatsby themed parties in 2014 for both exclusive and shared evenings – my first festive season at the venue! We toasted our successes after the last guest had left but I knew we could do more.
For the 2015 Christmas parties we were given the themes of Twinkle and Wonderland – we will be hosting a Christmas cocktail party with bowl food – and a mysterious masked ball which will be a more formal occasion. We offer a range of catering for both seated and standing events because the food is the most important part of your evening! The folk of Leamington Spa enjoy a traditional dinner dance event with turkey and all the trimmings, however bowl food is flexible, filling and informal. What more could you want?
I am a great believer of brand awareness and a strong advocate of marketing activity. There needs to be promotion happening all-year-round. This is a challenge I will happily take on and I am sure my colleagues would say I am the face of Leamington Spa. I have hand delivered over 300 leaflets to the houses closest to the venues in all weather conditions, called every school, doctor’s surgery, estate agent, dentist, vet and accountant in the area and smiled at the receptionists of large blue chip companies who may not have normally let me in.
I ensure we meet every client’s needs, discuss menu options and alternatives and offer beverage packages for those who like a tipple. I love to describe the theming we have and ultimately the experience we’ll be offering our guests.
All the hard work has paid off this year and we have more than doubled the number of covers compared to last year and have more party nights this December than ever before. We even had Christmas enquires in July this year!
The season is in full flow so please follow @EventsRLS on twitter for live tweets and photos. I’m sure at the end of December we will once again toast our successes after the last guest has left and I will say; ‘I know we can do more.’
All the best, Hannah Gill.
The Brighton Centre’s General Manager Imogen Lee gives an insight into her career progression within the company
Caterer KUDOS has over 35 years of experience and runs venues and retail outlets across the whole of the UK, offering hospitality and creative catering every day. They place an emphasis on food provenance and believe in sourcing produce as locally as possible.
The company has been extremely successful over the years and has had many loyal members of staff join. One of them being Imogen Lee, General Manager of KUDOS-run venue the Brighton Centre.
Imogen joined the company four years ago as senior events manager at the Brighton Centre. After two years she was promoted to general manager of the venue and still holds that title to this day.
Thanks to Imogen’s excellent management skills, KUDOS has been able to hold its contract with the Brighton Centre as its preferred on-site caterer for 11 years after winning the business in 2004.
Speaking about her role, Imogen commented: “My job is to support my team and our clients to achieve and deliver the best results, but that doesn’t mean I spend all my time in the office as I like nothing more than being hands on.”
“The Brighton Centre is without doubt the best place to work and I am incredibly lucky to have the privilege of working alongside some very talented people.
“I really enjoy the variety of events we deliver at the Brighton Centre. All the staff pull together to ensure our clients get the best possible experience and it makes me proud to be part of such a dedicated team.”
Congratulations to Richard Webb from Gibson Hall who was nominated by Merily Muttik.
“Richard has been extremely positive and helpful ever since he started his new position as head chef here at Gibson Hall. Not only has he been amazing at building his new team for both Kudos Delivered and Gibson Hall whilst heading up two large kitchen production operations but he has also helped out with a number of large Kudos tender meetings. I cannot think of anyone more deserving of the Employee of the Month Award than Rich!”
KUDOS set to hold ‘K’ Awards once again to celebrate successes and achievements of staff members
Caterer KUDOS will be holding their annual ‘K’ Awards in January to reward those members of staff who have excelled in their work over the course of 2015.
The awards will take place at Gibson Hall on Friday 22 January 2016 and staff will be treated to a full on banquet prepared by KUDOS’ head chefs, the awards ceremony and live entertainment.
Seven categories make up the awards and the winners will be decided by KUDOS’ board of seven members of senior management.
The categories include Chef of the Year which rewards those who have provided innovation and flair in their venue and General Manager of the Year for the person who has successfully managed their KPIs and ISO accreditations and increased sales within their particular venue.
Sales Person of the Year will go to an employee who has hit their sales targets, received excellent client feedback and produced self-driven initiatives and the Venue of the Year Award will go to the venue which has been the most successful and achieved the highest sales targets.
Other categories include the Mp’s Award which will be given to a staff member who has gone above and beyond, Employee of the Year which is chosen by fellow staff members who nominate someone they think truly deserves the award and Retailer of the Year which is based on spend per head per unit, mystery shopper results and their proactive partnership with KUDOS.
Jon Pryce, Managing Partner at KUDOS said “It’s great to get everyone together to celebrate our successes as a business and also to reward our dedicated staff.
“We have a great team of individuals, with everyone bringing something different to the table. I wish everyone the best of luck.”
Caterer KUDOS create brand new winter menu for the Refectory at Winchester Cathedral
KUDOS-run venue Winchester Cathedral will undertake a winter menu change at the onsite Refectory, in order to offer guests and visitors ‘a taste of the season’.
Retail Director Joshua Beth explained what visitors can expect from the new menu: “The menu we are about to launch for the winter season is more richly flavoured and chock full of hot, homemade, comforting dishes – perfect for the colder weather.
“We have introduced 15 new dishes which update or replace the summertime food. We are really looking forward to serving these up for our guests and gaining feedback on the new menu that we’ve worked so hard on creating.”
One aspect of the new menu is the bakery island table which consists of homemade goods made fresh by the on-site bakery team. As part of the winter menu, the KUDOS team always ensure there are at least 10 varieties of each item available including homemade watercress scones, ginger and toffee cakes, red velvet and cinnamon slices, all-butter shortbread, chocolate biscuits and gingerbread men.
Also included in the new menu are light bites such as homemade, all-butter puff pastry turnovers filled with seasonal ingredients, farm-assured chicken and winter mushroom shortcrust pastry pie, generous salads, hearty country soups and a delicious variety of breakfast, lunch, brunch and dinner options as well as a kids menu for younger guests.
Catering student set to serve up dish for 900 guests at this year’s BP2015 exhibition hosted by Harrogate International Centre
KUDOS-run venue Harrogate International Centre (HIC) will be hosting the BP2015 exhibition this November – a major event for the British potato industry – with the help of Harrogate College student Frazer Coulby.
As a result of winning a college chef competition, Frazer’s British Bubble ‘n’ Squeak with crispy belly pork and a red wine jus will be served to 900 guests at the prestigious banquet.
Frazer was recently invited to HIC to meet Head Chef Philip, Sous Chef Scott and General Manager of KUDOS Simon so they could watch him conjure up his dish in the kitchen he will be cooking in next month.
Speaking about his dish and winning the competition, Frazer said: “My potato inspiration was bubble ‘n’ squeak; a great British dish using Maris Piper potatoes with butter, cream, salt and pepper to give a superb mash complemented by Savoy cabbage.
“I’m really happy to have won and am looking forward to the night itself now.”
Competition judge Philip Johnson, of KUDOS, is HIC’s head chef and will be overseeing the preparation of Frazer’s dish at the banquet.
He commented: “When I tasted his dish it was very much in line with how we like to do things at HIC Yorkshire. He’s certainly switched on when thinking about movement on the plate. The presentation was great and it was also very colourful.”
Harrogate International Centre earns five stars as a result of surprise food hygiene inspection
KUDOS-run venue Harrogate International Centre (HIC) received a five star scores on the doors award from Harrogate Borough Council who’s Environmental Health Officer turned up unexpectedly on Monday 26 October.
The EHO, and HIC’s Head Chef Philip Johnson and General Manager Simon Wilkinson conducted a thorough inspection of the kitchen and paperwork first thing in the morning, with outstanding results.
KUDOS’ HIC General Manager, Simon Wilkinson, commented: “I am absolutely thrilled that HIC have received this well-deserved scores on the door award. We work hard to keep our standards at the highest at all times, that way we are always prepared for any surprise inspections. Congratulations to the team, without them all we wouldn’t be able to make this happen, and we look forward to displaying our sticker with pride.”
KUDOS-run venue the RAF Museum, Cosford, have introduced a brand new green initiative to help reduce disposable paper cup consumption.
Mugs have been bought to combat the ever-growing issue of paper cup disposal and it is hoped to enhance and strengthen KUDOS’ ethos of ‘staying green’.
Not only will this new initiative help the environment, it also acts as part of the new refurbishment to the museum’s café which will begin on 20 December.
KUDOS’ Managing Partner Jon Pryce commented: “The introduction of these mugs really helps emphasise KUDOS’ willingness to create a greener world.
“Having seen and agreed the plans for the new café, I can’t wait for it to come to fruition.
“Army veterans who have visited the museum have already given us their seal of approval, claiming they love the mugs and the whole idea.
“With Armistice Day coming up in just a few weeks’ time, I think the mugs are the perfect way to commemorate all those brave people who lost their lives fighting for their country.”
Caterer KUDOS will be operating four unique concepts at two different Christmas markets this year.
For the second year running, KUDOS return to the biggest Christmas Market in the UK with the Three Kings Burgers, The Porker Blanket and Bavarian Bratwurst concepts at KUDOS-run venue Winchester Cathedral and the highly anticipated Shawarma Queen concept makes its debut at the popular Tate Modern market.
This year, visitors at Winchester Cathedral will be treated to Three Kings Burgers; a best of British, farm-assured and flame-grilled beef burger concept. Additional toppings are available on the menu as well as delicious golden chips and a selection of alcoholic and non-alcoholic drinks.
However if visitors aren’t burger fans, there is also the Bavarian Bratwurst concept available which offers German fried potatoes and BBQ sausages cooked on a large open griddle or the Porker Blanket menu offering hot pork in buns prepared fresh in front of visitors.
For Middle Eastern cuisine, visit the Tate Modern’s Christmas market and enjoy the likes of nutritious halloumi and chicken wraps with roasted vegetables from the brand new for 2016 Shawarma Queen concept.
With strict requirements, KUDOS established an agreement with Xmas Markets Ltd to rent a 4m x 2m pitch at the popular Tate Modern Christmas market.
With the Tate’s Christmas market set to bring in around 4.8 million visitors – a projected revenue of £88,855 – and Winchester Cathedral’s total of 350,000 visitors and an expected revenue of £225,092, the markets are likely to be extremely successful.
Speaking about KUDOS’ decision to branch out into Christmas markets, Retail Director Josh Beth said: “KUDOS have spotted an opportunity to capitalise on this growing trend. The markets allow us to showcase the best we can offer in unique retail pop-ups in a fun and captivating environment.
“Yes we will face challenges, we will not be in our nice warm kitchens but out battling the ‘wintery elements’ and forecasting budgets for events such as these can be tricky as no one can guarantee footfall or what the British weather will have in store for us, but myself and the team are positive with our offering and we can’t wait for the public to get a taste of what we’ll be providing.”
For more information please visit http://www.xmas-markets.com/tate-gallery-xmas-market/ and http://www.winchester-cathedral.org.uk/home/christmas-at-the-cathedral/christmas-market/
Christmas with The Event Hire Company at Gibson Hall
Winter. A time to wrap up warm and enjoy fantastic Christmas parties and where better to do that than in the stunning Gibson Hall?
A converted banking hall and breath-taking Grade I listed building, Gibson Hall is the perfect place to hold your Christmas party this year. The apres ski ball themed events will run throughout the whole of December so if you’re a fan of lantern-lit rooms, alpine logs and vintage framed ‘ski heroes’ then you’ve come to the right place.
But it wouldn’t be the same without the expert knowledge and input from The Event Hire Company who provide beautiful furniture and event styling which really puts the pizazz into any event.
This year – as well as the standard Christmas tree and decorations – guests can also expect to see winter woodland centrepieces such as fir cones, berries and fake snow and the main hall will be decked out with stylish banqueting chairs – perfect for a really trendy yet traditional do!
The garden room will boast faux fur throws and matching rugs, vintage skis and stacks of logs on the back bar and cocktail and coffee table decorations will add the final finishing touches and complete the Christmassy look, all courtesy of The Event Hire Company.
To book your winter woodland event, call Gibson Hall on 0207 334 3922, alternatively you can visit www.eventhireonline.co.uk for all your furniture hire requirements.
To celebrate Halloween, KUDOS will be inviting their staff to take part in this year’s annual pumpkin carving competition.
The competition is open to all staff members and will be judged by KUDOS’ senior management team made up of Jon Pryce, Jackie Harding and Javed Taher.
The aim of the game is to create a pumpkin that is better than the ones made by current carving champs Charles Beer (Managing Partner) and Kevin Millar (Operations Director).
Submissions must be in by Monday 26 October and the winner will receive £50 worth of Amazon vouchers. Each entry must also include a picture of the staff member or their chosen venue in the background and judging will take place on Tuesday 27 October so it’s time to brush up on those carving skills!
As well as this, those members of staff who work in KUDOS’ retail outlets have been asked to make and sell Halloween products to help celebrate the spooky season too.
Good luck to all those participating!
We want to say a massive ‘thank you’ to our teams for their incredible hard work so for the second year running we have decided to enter the 2016 M&IT Awards for best conference & banqueting staff and best food and beverage supplier.
But we can’t do it without your help.
By voting for us you could also be in with a chance of winning a trip to Mauritius courtesy of M&IT.
Vote here and support us today.
KUDOS-run venues The Royal Pump Rooms and Jephson’s will this year be donating one Christmas hamper to charity for every Christmas party sold.
The hampers will go to local charity Helping Hands which provides homeless people and families in need with essential items for winter such as hats, scarves, gloves, jumpers, jackets, shoes and blankets.
As well as the Christmas hampers, a Christmas drop-off – where people are asked to bring along shoe boxes covered in festive wrapping paper which contain toiletries, chocolate, socks, gloves and a small Christmas card – will also be held at The Royal Pump Rooms.
KUDOS’ Relationship and Event Maker, Hannah Gill, said: “I’m delighted that The Royal Pump Rooms have offered to be a drop-off point for Christmas boxes to be passed on to this charity and we are really looking forward to working with them in the near future.”
Helping Hands’ Project Coordinator, Lianne Kirkman, also seemed very happy about the help the charity will soon be receiving.
“We are really looking forward to working with The Royal Pump Rooms and Jephson’s over the coming year,” she said.
“We are extremely grateful for their support to our charity.”
For more information on booking a Christmas party with one of the venues, visit
Caterer KUDOS have over 35 years of experience in the industry and run venues and retail outlets across the whole of the UK, offering hospitality and creative catering every day. They place an emphasis on food provenance and believe in sourcing their produce as locally as possible.
The company have been extremely successful over the years and have had many loyal members of staff join. One of them being Merily Muttik – Venue and Event Experiences Manager at KUDOS-run venue Gibson Hall – who worked her way up through various positions to become as successful as she is today.
Merily joined the company 10 years ago as a waitress for KUDOS’ partner company Jobs2Go where she worked at Gibson Hall for one year before being offered a supervisory position with KUDOS at IMECHE.
After a year-and-a-half at IMECHE, Merily was promoted to the role of deputy catering manager at Central Hall Westminster where she went on to stay for more than two years.
In January 2011, Merily moved back to Gibson Hall where she worked alongside the operations director and assisted with the day-to-day running of the venue and its events.
Five years later, Merily is still working at Gibson Hall and during this time, she has progressed from a part-time events assistant to an events manager and after a lot of hard work and dedication was promoted to venue and events experiences manager in May this year.
Speaking about her career progression, Merily said: “Although it was quite a big step for me, KUDOS have given me the training, encouragement and support to get me where I am today. I enjoy working for a company where I can express my ideas and know that they will be acknowledged and worked on together by myself and the KUDOS senior management team.
“I have recently employed a new events manager to take over from my old position as well as an operations manager, so we currently have a brand new team here at Gibson Hall and we are looking forward to the busy but exciting Christmas season!”
The first full wedding to be held at Northampton Saints Rugby Club’s stadium took place last month and with the help of caterer KUDOS, the day was a huge success.
After receiving a full wedding license, Franklin’s Gardens was ready to host its first wedding ceremony on the Saints’ pitch.
The happy couple and die hard rugby fans Sarah and Dan were thrilled with how their big day turned out.
“We had the most fantastic day,” Sarah said.
“The Northampton Saints team and KUDOS made sure the day ran very smoothly and we will be forever grateful. You are both a credit to Northampton Saints and they should be very proud of all your efforts.”
It wasn’t just the bride and groom who were pleased with the stadium’s first wedding either. Kim Mundy, Business Development Executive for the club, was extremely grateful to the events team for all their hard work.
“Thank you all so much for the help, hard work and effort that went into pulling off our very first full wedding at Franklin’s Gardens,” she said.
“It was a fantastic day and the bride and groom could not have been happier.”
The idea of a rugby stadium wedding venue seems to have caught on already as the team revealed that they have another wedding taking place this year, three planned for next year and two in 2017.
For more wedding information please visit http://www.franklinsgardens.co.uk/weddings/
Caterer KUDOS discovers that food provenance is more important than price for its customers
KUDOS Creative Director Daniel Clifford, Chef Patron at two Michelin-starred restaurant, Midsummer House, reprises his role as veteran judge on this year’s Great British Menu which celebrates the centenary of the WI.
In aide of this milestone, caterer KUDOS took the opportunity to conduct a survey amongst the visitors of the 2015 Women’s Institute (WI) Centenary exhibition – held at the Harrogate International Centre – to gain an insight into the practices of this long-standing alliance.
To much delight, 95% of visitors in attendance dedicated time to tune into GBM 2015 and are honoured that the WI continues to be recognised.
With KUDOS’ ethos of sourcing local produce and with 90% of all produce sourced from within 20 miles of Harrogate, it was refreshing to see that 80% of visitors feel food provenance is more important than price, with many opting to even ‘grow their own’ over supermarket products.
Made very clear was the fact that friendship is one of the most loved aspects of the WI, with many forging lifelong relationships.
Topping the survey was the need to continue to evolve the WI in an ever-changing world and to encourage and pass on skills to the younger generation.
Jon Pryce, Managing Partner at KUDOS commented: “It’s encouraging to meet people who have strong views on food provenance and support local businesses as much as we do at KUDOS.”
“We will continue to source new local suppliers with a diverse range of produce and we hope Britain can once again become a main player in a thriving industry.”
Simon Kent, Director at The Harrogate International Centre, said: “The findings of the KUDOS survey are proof that people love local produce.
“It’s good to know we are getting it right at HIC Yorkshire by ensuring a large majority of the produce we serve in our catering outlets is locally sourced.
“Hosting a major event like the WI Centennial Fair was a great honour for us and the town of Harrogate and we very much hope to welcome a similar event in 2016.”
KUDOS salute the WI members and all they have done for their country and may they forever continue with such passion.
Kudos encourage senior management to swap jobs to celebrate National Boss/Employee Exchange Day
Kudos’ Managing Partner Jon Pryce donned his apron and stepped back into the kitchen to celebrate this year’s National Boss/Employee Exchange Day but when it comes to cooking, he is far from inexperienced.
Trading places, Jon, a former professional chef, took over from Kudos Delivered and Gibson Hall’s Head Chef Richard Webb for the day.
Jon took to the Gibson Hall kitchen for food prep whilst Richard disposed of his chef’s whites and donned a suit and tie for a day in the office.
For Jon, the day showed just how much kitchens have changed over time. Although he believes some things never change he feels kitchen equipment has become so much more advanced, enabling chefs to concentrate on the finer details.
He was also happy to see the reduced level of packaging used for food products which contributes to one of the many ISOs Kudos hold.
Speaking about the day, Jon Pryce commented: “It was a really fun day and helped me understand the sorts of tasks and challenges that Richard has to deal with on a daily basis. It’s really opened my eyes to the lengthy processes the new allergens legislation has on the kitchen.
“I look forward to another exchange day and will continue to roll it out across the company.”
Leaving his comfort zone of the kitchen, Richard gained an insight into the tender processes, analytics of target figures and the general admin and paperwork.
“Seeing the more serious side of the business and how it works was quite educating and I didn’t realise actually how much time and effort goes into a tender process. It has made me really appreciate the contracts we hold,” Richard said.
Congratulations to Kudos managers Jon Pryce and Darren Lord who got down and dirty by taking part in the Woolwich foreshore clean-up.
On August 21, the men helped monitor the health of the River Thames by collecting and counting the litter in it. The clean-up took place in Woolwich, London, between 10.30am and 1pm.
The event meant a lot to Jon Pryce, Kudos Managing Partner, who was a keen fisherman in his youth and knows all too well the perils of fishing in a lake full of rubbish.
“I live so close to the Thames – in Walton – and I’d always wanted to go fishing there as a teen,” he explained.
“Taking part in the clean-up really meant a lot to me personally because of that. It was also a lot of fun!”
The event also meant a lot to Kudos whose head office is based in the heart of London, making the River Thames a big focal point for many staff and the Kudos venues.
‘Staying green’ is particularly important for Kudos and we are always introducing initiatives for recycling and reducing wastage and pollution whenever possible, so this event was definitely a step in the right direction for them as ‘eco warriors’.
All of the data gathered at this event has helped contribute to the Thames River Watch – a three-year citizen science project run by Thames21.
Retail Director for Kudos; Joshua Beth, has revealed the latest news and stats from the RAF Museum, Cosford, which have helped attribute to the 14% increase on retail spends.
Joshua creates, plans and manages all aspects of public retail catering. Often this means designing menus, producing ideas for brands or retail concepts and planning refurbishments.
When asked what products sell best at the venue, Joshua told us that ‘Kudos sausage rolls’ are a favourite with clients.
“The gourmet signature 6oz sausage meat (our own recipe) encased in buttery puff pastry has once again proven super popular,” he said.
“In recent times, the chefs and I have been even more focused on innovating new products for our retail shelves, we want to get away from the boring jacket potatoes and ham and salad sandwiches of old!”
When it comes to changes, it seems Joshua is keen to try new things so we asked him what we can expect to see at the museum in the near future.
“Our greatest challenge at the RAF Museum is meeting supply with demand at peak periods,” he explained.
“It is our intention to modify the way the guest flow operates and increase production equipment to help service guests when they need it the most. Alongside the physical changes, we are hoping to gain additional signage and update our retail menus with a heavily aeronautical theme. Watch this space!”
These plans will surely only continue to increase the museum’s ever-growing sales. Since last year, sales have already risen by 14% so we asked Joshua what he thinks has contributed to this.
“Most significantly, I think standardising the menu and the service arrangement has made an impact on sales.
“These two items have significantly contributed to increasing spend per head at the venue and furnishing our guests with a more wholesome offering. And without a doubt, the introduction of the H Van which offers ‘grab and go’ hot food and is located in the National Cold War Exhibition has helped increase guest and client satisfaction as well as an increased spend per head.”
Congratulations to Almudena Perez from Kudos Delivered who has won Kudos’ Employee of the Month Award and was nominated by Snezana Medic.
“Almudena is an exceptional team player, one who never shys away from a challenge and is always willing to show initiative and lead the team in the absence of the junior sous chef and head chef.
“On June 22 we catered for 650 covers, Almudena took charge of the Kudos Delivered kitchen and made it happen. Not only were the platters ready in time, they also looked picture perfect. Our kitchen gained a true leader on this day.
“Almudena takes pride in the job she does, has an excellent attitude and always has a smile on her face. Although English is her second language, Almudena is easy to communicate with and she always gets the message across clearly.”
Check out all of our previous winners on http://www.kudosknowhow.co.uk/people-know-how
The ‘Employee of the Month’ scheme is a great way to recognize the achievements of KUDOS team members and those that go the extra mile. The winners receive £50 worth of high street vouchers.
Kudos venue Gibson Hall has been shortlisted for the Most Prestigious Christmas Venue at the 2015 Prestigious Star Awards.
Winners to be announced on September 18 so watch this space.
KUDOS manages and operates a select collection of venues in the UK, offering hospitality, retail catering and creative event catering to a range of customers every day.
With over 35 years of experience, KUDOS brings the know how, resource and support to every contract we hold.
Over the last five years Kudos has changed the way they operate and has gone from 90% of business being conference and banqueting and 10% retail to 50% conference and banqueting and 50% retail so it was only right to reflect all these changes into our new branding and website.
Our focus has adapted and retail has become a big player for Kudos although conference and banqueting is still a big part of what we do.
Small changes have been made but our key values remain the same in order to remain loyal to our employees and our customers and maintain their trust.
We make sure our venue partners are at the forefront of any changes we make. We invest in their local community, recruit local staff and partner with the best local suppliers to create bespoke menus and packages to reflect their surroundings.
80% of produce from The Brighton Centre and Harrogate International Centre is sourced from within 25 miles of the venues.
Great food and service is our passion so we will continue to expand on and support our fantastic local hero suppliers, ethically produce all of our menus and source sustainably to reduce the impact we have on the environment. Our retail food has been transformed into fresh, hearty and homemade menus that you won’t find elsewhere.
Kudos have a big emphasis on sourcing locally and supporting local businesses and suppliers, here you can see some of our local pin-ups as we like to call them! http://www.kudosknowhow.co.uk/news/whats-cooking/
We like to think of ourselves as trendsetters. We keep on top of the evolving catering industry by introducing pop-ups and mobile catering units including our Haute Dogs, Burritos, H Vans & Darn Good Coffee Piaggio Ape.
Take a look around our NEW website www.kudosknowhow.co.uk and see how great it is for yourself.
We hope you love our re-brand as much as we do!
Voting in the Meetings & Incentive Travel (M&IT) Industry Awards 2016 is now open. Please vote for us!
This year we will be trying our best to retain our M&IT Gold awards for “Best Food & Beverage Supplier” & “Best Conference & Banqueting Staff.” But we are only as good as you think we are & we can only win with your vote.
This is an exciting opportunity to acknowledge & thank our teams for the incredible work to create great events for all of our clients. VOTE NOW & win a stunning six-night break in Mauritius for two courtesy of M&IT.
To vote for us at the M&IT Industry Awards 2016 click here
Thank you for your ongoing support & good luck in the prize draw
This summer we have some great offers across our venues.
Reduced wedding packages for the rest of this year at Gibson Hall and Royal Leamington Spa, plus other selected venues.
Be one of the first to book in a particular month and receive up to 50% off.
Book a day meeting or conference at Gibson Hall for September, October or November 15 and get free Danish pastries on arrival.
Book a dinner at Gibson Hall for September, October or November 15 and get a free upgrade to champagne from sparkling wine.
Due to last minute cancellations Gibson Hall are offering up to 75% off venue hire for summer events including BBQ, reception, party and dinner packages.
Book any event at Gibson Hall for 2015 and treat yourself with a £50 Clarins voucher from us as a thank you!
National Football Museum, Manchester, has little or no minimum spend or free venue hire during the summer months.
Contact us today for more information.
The RAF Cosford Air Show is one of the largest air shows in the UK, with over 55,000 visitors and includes displays from the Red Arrows and a Battle of Britain Memorial flight.
On Sunday 14 June, on-site caterer Kudos provided eight catering points including scoop and serve ice cream, a BBQ and mobile cafés for visitors.
With a mix in the weather, visitors stuck to their firm food favourites and the biggest selling item once again was the Kudos sausage roll.
Kudos has been the on-site caterer at RAF Museum, Cosford, since the beginning of the year and manages all retail and event catering – they’ve also recently revitalised the Refuel café.
RAF Museum, Cosford, can be hired for a variety of events including, conferences, Christmas parties, dinners and exhibitions.