Time sure flies! 2022 marks the 25th anniversary of Talkington Bates, the independent, bespoke caterer who has been looking after business and workplace catering & hospitality since 1997.
We have designed a 25th anniversary Talkington Bates logo with the addition of a Gold and Silver ‘swoosh’ with silver symbolic for a silver anniversary.
We asked Mr Paul Bates himself in this interview, where he recounts his journey from the last 25 years. Sharing the ups, the downs and more importantly, ‘the how’ of what Paul and Janice do to keep everything ticking like clockwork at Talkington Bates Headquarters.
When was Talkington Bates started?
In the summer of 1997, the initial concept was agreed on Notting Hill Tube station platform!
Why did you start a contract catering company? What way your motivation?
Both Janice and I had previously worked for a privately owned contract caterer which was sold to Granada who went on to acquire a number of other companies including Baxter & Platt, North downs, & Summit catering.
Our motivation was to be the proprietors of our own future and destination.
What would you say is the Talkington Bates company ethos?
A Caring Human Entity
What part of Talkington Bates do you love working on the most
I love opening new contracts and building new relationships with customers and clients.
I also love innovation and new ideas that develop, the ‘what’ and ‘how’ we do things.
What have been your highlights?
This year’s 25-year anniversary, opening our first contract and the many awards and recognitions we have received over the years.
Receiving a handwritten letter from Sir David Attenbourgh on our policy of stopping the use of single use plastic water bottles. - Also seeing how our people grow and develop!
Have you had challenges?
Of course, although we have always been able to adapt and change due to our structures in place and have the flexibility to move when required.
However, there’s nothing like the past 2 years with the Covid pandemic, it’s totally unprecedented and something you could never have imagined.
What would you say was your secret to maintaining a successful business in today’s climate?
Never loose sight of your values & beliefs and why you started the business in first place.
I have always had a mantra that “Turnover can prove to be vanity while profit is sanity”!
What types of businesses do you cater for?
We now only work in the B&I sector with a broad spectrum of client companies ranging from international head offices, high street names, pharmaceutical to manufacturing.
What do you see for the future of workplace catering?
A far greater flexible approach with hybrid working to be the new norm.
And finally what advice would you give any business owners out there who are looking for great catering and hospitality services?
Give me a call 😊
A few more interesting facts from Paul…..
Favourite Food: Classical French Dishes and Asian Fusions
Favourite Wine: Classic White Burgundy’s
Favourite Film: Quadrophenia
Pass Times/Hobbies: Golf and Supporting both Coventry City & Wasps RFC