For the latest Q&A, we welcome Paul Jackson, Managing Director at upmarket restaurant and event catering group, Searcys and the front-of-house sister brand, Portico (both part of WSH).
First starting in the industry as a dining room manager at Cliveden House Hotel, Paul has since gone on to lead some of the UK’s major hospitality companies including Ampersand, as Managing Director and CH&CO as an Operations Director, before joining Searcys.
With a wealth of experience within the hospitality industry, Paul is a true advocate for the sector; never behind a desk and running the business every day, from spending time with the teams, working closely with operational colleagues, and liaising with both Searcys and Portico’s clients.
Foodservice News Editor, Becky Martin asks Paul the major business questions of the moment, and then gets a little more personal.
THE BIG QUESTIONS
1. Joining Searcy in July 2020, not long after the first lockdown lifted, must’ve been a baptism of fire as it was only two months until you had to deal with the 10pm curfew. How did you steer the group through the major challenges of Covid restrictions?
The pandemic, and subsequent national lockdown, was a very challenging time for all hospitality businesses and making changes to adapt to this changing environment was vital to keep our business afloat.
We started by revisiting our brand priorities whilst keeping conversations open with our guests. In order to reopen our numerous restaurants and conference venues, we implemented a strict safety protocol to protect not only our valuable diners, but also our staff too.
Also, with the changing restrictions, we also adapted our cancellation policies to allow our guests and event organisers the reassurance needed that if events and bookings had to be cancelled, Searcys would offer options to reschedule or cancel with no extra cost.
When our venues were all closed, we used this as an opportunity to roll out some new technology to drive online sales for our products. We also launched our online gift shop, with the products including Searcys Cuvée champagnes and English Sparkling Wine.
2. How are the rising fuel and food/beverage costs affecting the group, and how are you able to mitigate them? Also, has the hospitality staffing crisis hit the group at all?
As a group, we must of course counteract the rising cost and adjust our offerings without compromising on the quality of our food, drinks and service.
However, despite the current cost of living crisis, we have noticed that our customers are after indulgent moments, in particular when it comes to celebrations that could not take place during the national lockdown (such as weddings) and making up for lost time. This is really encouraging to see and as a company, we are continuously creating new experiences, events and partnerships for our guests to book and enjoy.
We are also very proud to see the Searcys team grow back to over 900 employees. Staff retention is a key driver for us and we are very proud of our team. This year, Searcys also relaunched its apprenticeship scheme, which offers over 40 apprenticeship journeys to young talents from hospitality roles to accounting and marketing.
To celebrate our truly outstanding team, we hosted our virtual Searcys Awards in 2021. To mark Searcys’ 175th anniversary this year, with everyone who is part of what makes Searcys so special, in July we hosted a Searcys Family Day to honour the team and their loved ones, with over 400+ team members and their families attending.
3. What are the current trends in catering and what shifts are you observing?
As a group, we are noticing an increase of guests looking for great experiences, which we are supporting with a roster of ticketed events throughout the year, from educational and fun champagne masterclasses at St Pancras and The Gherkin, to afternoon tea experiences accompanied by classical music from the London Chamber Orchestra at 116 Pall Mall.
Private dining is also flourishing at the moment, in particular ahead of Christmas and New Year’s.
Across the event side of our venues, large events and celebrations are back, though we have noticed the lead-times for booking this style of events has shortened, with many looking for spaces within a few weeks for a large gatherings, conference or meeting. Our teams have adapted to this change, with some venues turning around large-scale events within a few days from when the enquiry comes in to the event itself.
4. How was Searcy created and how is the group celebrating an incredible 175 years in business? What have been the most important changes in the company over the decades?
Searcys is one of the oldest British caterers, first established in 1847 by John Searcy – he was a confectioner by trade, before moving to London to begin Searcys.
During his time, our founder catered for many prestigious events and clientele, even coming out of retirement to bake the wedding cake for Princess Maud and her husband, the then Prince of Norway. Since then, Searcys has been present across many historical events, including coronations and jubilees.
Fast-forward to 2022 and we are proud to look after over 15+ venues within our portfolio, including some landmark buildings such as The Gherkin and The Pump Room in Bath.
To celebrate our 175th year, Searcys has created a series of initiatives, from the launch of our signature Searcys Blanc de Blanc Champagne, with an exclusive stock of only 5,000 bottles, to Searcys’ very first Champagne Car – a 1935 Rolls Royce converted into a Champagne bar on wheels, available to hire for weddings and events across the country.
Charity support has been at the core of Searcys’ DNA for 175 years and this year we're honouring our heritage with a donation pledge of £175,000 to be raised for charities with over £99,000 being raised so far.
5. What plans are there in place for the company for the rest of the year and beyond? What are your hopes for the industry as a whole over in the next few years or so?
For the rest of the year, we are continuing our 175th anniversary celebrations, with plans including the launch of our very own Searcys Day, plus the reopening of our amazing St Pancras Champagne Bar, which has undergone an extensive refurbishment during the summer. There will be plenty more events to raise a glass of Champagne and celebrate.
Looking ahead to Christmas, we are looking forward to launching this year’s offerings and menu specials across our venues; we are already seeing lots of interest which is great to see.
The past few years have been tough for all in the industry, and we are continuing to face challenges as we head into 2023. But the hospitality industry is resilient, and I do hope to see it continue to flourish.
6. What do you enjoy most about your role and what part is the most challenging? What have been your greatest achievements in your career so far?
I enjoy the continued challenges that the hospitality industry brings on a daily basis and working with my fantastic team to solve these challenges.
My greatest achievement is successfully navigating a business and team through a pandemic that has been so brutal for the hospitality industry.
THE GET-TO-KNOW-YOU QUESTIONS
1. What is your favourite on-the-go snack, lunch, and beverage in the week?
For a snack, it's dark chocolate rice crackers, for lunch, Caesar salad, and beverages – ginger shot in the morning, San Pellegrino Aranciata Rossa Blood Orange in the afternoon, and a glass of champagne in the evening.
2. Beyond your laptop and phone, what items are you never without during the week?
Wallet, Apple AirPods, Oyster card and sunglasses in the summer.
3. What do you do to wind down after a busy day at work?
Walk the dog, cycle ride, potter around in the garden.
4. What’s your most loved restaurant or café and pub or bar to frequent?
The Coach in Marlow or an Ole & Steen café.
5. What book or/and TV/Netflix etc programme currently has you gripped?
Ozark on Netflix.
6. What have you learnt most about yourself in the last 12 months?
It doesn’t matter how busy you are, you must find time for yourself.
Thanks so much, Paul. We salute you for guiding Searcy so successfully through some of the most challenging times hospitality has ever encountered. Happy 175 years!
