A podcast that serves you everything you need to know about Contract Catering - by Kanpla
Served. by Kanpla
Claim This Podcastby Kanpla
14 episodes
Updated Daily
Accepts GuestsHas SponsorsLocation 🇬🇧
10
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality19
Social0
YouTube0
Engagement0
Podcast Overview
A podcast that serves you everything you need to know about Contract Catering - by Kanpla
Language
🇺🇲
Publishing Since
2/23/2025
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10
Podcast Authority
BetaPoorBased on show quality, social media presence, reviews, charts, and more
Quality19
Social0
YouTube0
Engagement0
6
Excellent Areas
0
Good Performance
13
Growth Opportunities
excellent
Episode Length
47 minutes
Performing excellently!
needs improvement
Publishing Consistency
Every 17 days
Recommendations available
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Recent Episodes
April 27, 2026
EP #19: The Real Cost of a School Meal: Why £2.61 Is Running Out of Room
<p>School meal funding has always been tight in the UK, but in England it has now fallen badly behind. At £2.61 per child, per day, it lags Wales by 79p, Scotland by 69p, and Northern Ireland by 49p. The actual cost of delivering a quality school meal, according to a recent industry report, is £3.45 and climbing.</p><p></p><p>In this Served. panel talk, we sat down with two experts who work both the kitchen and the campaign trail: Luke Consiglio, CEO of The Pantry UK Ltd and a director on the national board of The School Food People, and Bryan Lygate, Chief Operating Officer of Impact Food Group (which feeds over 1,700 schools and colleges across England) and vice chair of The School Food People.</p>
January 29, 2026
EP #17: The Most Expensive Mistake in Contract Catering Happens Before Service
<p>Why food waste is designed into menus, planning, and leadership decisions</p><p>Food waste in contract catering doesn’t start in the kitchen. It starts with decisions made long before service.</p><p>Menus are planned. Volumes are padded. Safety margins become the norm. The result is one of the most expensive and persistent problems in foodservice.</p><p>Each year, around 1.05 billion tonnes of food, nearly 20% of global production, is wasted (source: <a href="https://capacity4dev.europa.eu/library/food-waste-index-report-2024-think-eat-save-tracking-progress-halve-global-food-waste_en" rel="noopener noreferrer">link</a>). In European contract catering, foodservice operators have already achieved roughly 25% waste reduction, proving that food waste is not inevitable, but a result of how systems are designed (source: <a href="https://internationalfoodwastecoalition.org/wp-content/uploads/2024/09/IFWC-Report-final.pdf" rel="noopener noreferrer">link</a>).</p><p>In this episode of Served., Peter Baech<strong>, </strong>CEO and Co-founder of<strong> </strong>Kanpla, is joined by Vojtech Vegh, Anti-Food Waste Chef, Author, Speaker, Zero-Waste Plant-Based Chef at Surplus Food Studio, and Zero-Waste Culinary Advisor at Winnow.</p><p>Drawing on more than 15 years of experience across professional kitchens and multi-site contract catering, Vojtech explains why food waste is rarely an operational failure. It’s a leadership decision.</p>
January 14, 2026
EP #16: The 2026 Outlook: What Will Really Shape Foodservice & Contract Catering
Host Toby Bonnett interviews Peter Baech, Simon Elliot, and Chris Stern about the key changes in foodservice and contract catering that occurred in 2025 and what will differentiate leaders in 2026.
14 total episodes available
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Frequently asked questions
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- What is Served. by Kanpla?
- How often does this podcast release new episodes?
This podcast updates daily.
- Where can I listen to this podcast?
This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
No, this podcast does not typically feature guests.
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