Business & Industry

Food at work is changing. For the first time in history, we have five generations in the workplace: from traditionalists who grew up in the 1960s, to generation Z – born around 2000. All of them have different tastes and requirements: and then you need to factor in the needs of those who are doing active physical jobs, along with people who get less exercise. The need to provide variety for staff who eat in the canteen every day. The change in food trends, with religious requirements and the increasing need for vegetarian and vegan options.

Along with these challenges, there are opportunities. Good food is part of a good working environment, an important competitive advantage in a time of near full employment. A well-designed staff restaurant is a social centre, a place where ideas emerge, a collaboration hub for the staff team.

MYA have over 30 years’ experience in business catering. Our consultants have a proven track record in creating the right workplace catering model, helping you to achieve your organisational goals, to navigate your way through the complexities of outsourcing and to monitor your  performance.

MYA can help you to:

  • Review your catering operation and benchmark current performance
  • Develop fresh and varied concepts which improve uptake of meals
  • Source innovative new suppliers
  • Manage catering tenders
  • Develop your in-house team
  • Plan and design a new facility, or refurbish an existing one
  • Review the nutritional content of your meals
  • Create a green plan
  • Review your housekeeping for hygiene and cost-effectiveness

Your catering operation needs to remain as competitive and future-proof as every other part of your business. MYA can help you get there.

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  • The team, led by Carla McKenzie, were meticulous in every detail. They modelled the cleaning requirements to deliver the optimum solution for the facilities across EMEA, and really took time to understand the culture of our business. I have no hesitation in recommending MYA and its team – they are dedicated and innovative, and always go the extra mile.

    Natalia Ros Vargas, Office Team Leader,
  • Carla and her team have broad experience in the industry. Apart from being very supportive in inventing (new) concepts, they also make use of their many years of experience when implementing these concepts. Their ultimate goal is to let people enjoy honest and good food.

    Marcel Bisselink, Owner, Daily Fresh Food, Galeen, Netherlands
  • Carla and her team worked tirelessly with us to ensure our very international and cross-cultural needs were met with great creativity and skill. They listened to us, responded to our needs and delivered above expectations.

    Angela Hencher, Director of Business Administration, Dulwich College, Shanghai Pudong
  • They are brave enough to challenge others in pursuit of the ultimate solution, whether it be behind the scenes with kitchen flow and catering management, or front-of-house service and design.

    Richard Russell, Catering Equipment Distributor Director, Western Blueprint
  • If all companies who serve the independent school sector had your breadth of vision and openness of mind, I have little doubt that the sector would be a richer and more exciting place to be.

    Phillip Godfrey, Bursar, Halliford School
  • During the negotiation process, Carla’s knowledge and expertise enabled our company to achieve a very strong commercial outcome, and some significant savings were yielded from the exercise.

    Penny Arnold, Commercial & Operations Director, Fusion Lifestyle