We use cookies to ensure that we give you the best experience on our website. If you continue without changing your settings, we'll assume that you are happy to receive all cookies from this website.
OK
what are cookies?
Grazing reports raft of new contracts worth £1.5m

Grazing, the workplace and venue catering company, has won a raft of new contracts worth more than £1.5m over the last six months.

In this period, Grazing was re-listed as an approved supplier at The View from the Shard on levels 68 to 72 at The Shard, following a competitive tender process.

It has also won a three-year deal with an international law firm among a number of new B&I wins, along with contracts at a fintech firm in East London, and an insurance business within the Scalpel building (20 Lime Street).

The new contracts highlight growing demand for Grazing’s innovative off-site production, on-site service model, which ensures employers are able to offer quality staff dining without the significant investment required to install kitchen facilities.

Following its success in the workplace sector, Grazing has evolved its business model to also provide hospitality and event services within its clients’ offices, enabling the company to expand its reach from traditional contract catering operations to broader all-encompassing dining offers.

Grazing has also been re-listed as an approved supplier at The London Water & Steam Museum, a popular destination for corporate events.

Sam Hurst, founder and chief executive of Grazing, said, “We’re delighted with our recent contract wins with these exciting clients.

'Having invested heavily in our central London product kitchens and R&D in recent years to develop and roll-out our hybrid catering service, it’s great to see all of this hard work and investment starting to bear fruit.

“We’ve long believed that clients have been crying out for new entrants to challenge the giant contract caterers, especially in light of the surge in serviced offices, shorter leases and flexible working.

'Our model allows clients to access restaurant quality food in their workplaces at a fraction of the investment in real estate and kitchens that the traditional contract catering model requires.”