Artizian caters for different styles of catering services, within the Business & Industry sector of the corporate catering market in London and the Home Counties. Specifically, we cater in and around the following 9 areas: Staff restaurants, Cafés, Delis, Coffee Shops, Hospitality, Fine dining, Meeting Room Services, Vending and Retail Services (for and on behalf of blue chip clients).
Alison Frith founded Artizian Catering in 1997. Alison continues to drive Artizian's business to be the best boutique caterer; it's a lot easier for us to get to the hub and heat of our contracts and why we can adapt and evolve our business very quickly, to win the hearts and minds of our customers. We ensure that everything Artizian does that has an impact is: healthy, sustainable, socially responsible, helps those less fortunate, and reduces the impact on the environment by reusing and recycling as much as possible.
Don’t say Bye to By-Products
Thinking Nose-to-Tail, Artizian always tries to utilise all by-products of their main meat course and apply this approach to all game – making meat balls and pithiviers out of the offal. The Foodology team collaborate with clients and hold workshops to inspire customers to make dishes with food preparation waste.
Syncing with teams
We launched our own career pathway app for our team players, working in partnership with Rocco Forte Hotels in the development of Map My Future. This helps teams to keep updated with latest company news, access training, policies and team player handbooks as well as connect with a career coach.
Artizian introduced a glass container scheme for takeaway food. This allows customer to pay a small deposit and receive a full refund on return. The system has significantly reduced the amount of one-use plastic being used on site. Where this is not possible a bespoke customer journey that fits with the clients waste stream is devised, creating individual plastic reduction schemes.
What can the industry learn from them?
Artizian shows the industry that making the change to reusable takeaway containers can be done – look to a deposit model and tackle the cold prepared food first.