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Issue 12, December 2013
We care about what
we do
Director’s Dispatches
We seem to start this piece and
introduction to Secret Sauce every
single time by commenting on how
quickly time is passing and how
much things develop and change
within our business, and this edition
is no different. December 2013 –
another exciting, challenging and
fabulous year drawing to a close
with the promise of more
excitement and opportunity
ahead in 2014. We are truly lucky
to work in an industry we love, with
people we respect and so much
promise and opportunity ahead.
As a family of four – the founding
partners of ACT Clean – we’ve sat
together to plan what we might
say in these Director’s Dispatches.
There have been so many exciting
developments and so many
wonderful plans in the immediate,
and longer term future, that there
was a great long list of things to
share. But then we sat back and
thought about what would really
make a difference to you; the
people we are most trying to reach
and communicate with through
Secret Sauce.
We debated that long and hard
and thought the very best thing
would be to follow the path we have
set ourselves and to focus on each
one of our founding values starting with
respect. We have so much respect
for each and every one of the team
and the job that each and every one
of you does. We have great respect
for our clients and the terrific
experiences they deliver to their guests.
And we have respect to ourselves that
brings us along to another value; team.
Without our team, we would have
nothing. We’d have a great idea for
a great company but not the brilliant
people that we have and the
aforementioned clients. The team
who work tirelessly and often in very
difficult circumstances to do a job well.
The team who introduce friends and
family to us, saying we are a great
place to work, allowing us to grow
the team and the ACT Clean family.
We are grateful to, and proud of each
and every one of you. Thank you.
We look out for each
other, we are a team
Pride in the job we do is something that
is important to all of us. We all want to
feel that we’ve delivered a terrific job
to our clients, that we’ve done it with
honesty and integrity. That we can
have pride in the way we have
conducted ourselves with colleagues
and clients alike. That we can take
pride in only doing things in the right
way and only behaving with absolute
compliance. And pride that we are
the best we can be, and the best in
our market. Every day we keep our
eyes on this and work harder to
achieve and maintain this. Again, none
of this would be possible without you.
Lastly, but maybe most importantly –
certainly at least equal – is honest. To
one another, to our clients, to our
industry and to ourselves. We’ve
worked hard to ask for and to listen to
your feedback about ACT Clean. We
want to hear more. We want you to
be totally honest with us, because that
is what will make us better. And then
we promise to review in an equally
honest way, what you have said and
take on board and make changes
where necessary so that together we
can make a difference. To you, to our
clients and to the ACT Clean family.
It’s that time of year when people look
to the future and make New Year’s
Resolutions – which often as not are
broken. We are not going to do that,
we are going to promise you with all
honesty, great pride and respect, and
for the benefit of all the team that the
year ahead – 2014 – is all about us
striving to be better, to improve, to
listen and to make a difference.
Thank you for your support, hard work
and commitment this year. We have
many more exciting and opportunistic
times ahead of us and very much look
forward to them. Let us please finish by
wishing you, your family and friends all
the very best of wishes for the festive
season and beyond and hope you
manage to enjoy some time off in the
coming weeks.
With thanks and best wishes,
Robert, Paul, John and Russell
01
Associate of the Month
Associate of the Month
London to Paris - we made it!
Jevgeni Doronin has worked at Ace
Hotel as Housekeeping Porter since the
hotels opening in September and has
been commended by Hotel
Manager Martin Newbould for his
exceptional performance.
Kristina Laukeviciute has
been nominated as Employee of
the month by London Marriott West
India Quay Hotel Assistant
Housekeeping Manager Dalia
Pugzliene.
Four of our team (Darryl, Douglas,
Steven & Simon) cycled from London to
Paris from 19th to 21st September to raise
money for the Springboard charity.
Martin commented “Opening a hotel
is always a challenging time. There
can be no doubt that the efforts of all
the housekeeping team deserve to be
recognised and it is almost impossible
to single one individual out for praise.”
Dalia stated “Kristina is a very
flexible and valuable member of
our team. She is reliable when it
comes to different shifts, both early
and late. She likes to be challenged
in her everyday tasks. When we
need help covering different
duties, she makes herself available
to cover these. She carries out her
duties with a great pride and
respect, demonstrating great
hospitality and customer care
skills. Kristina works closely with her
colleagues, helps her Supervisor
to maintain high standards of
cleanliness and ensure everything
is in working order in her rooms.”
“However there be no doubt that the
efforts of Jevgeni cannot be ignored.
Jevgeni has always displayed a can do
attitude from the moment he arrived
at the Ace Hotel. He has not only
gone about his routine duties with a
smile on his face but has assisted in
various project work such as
organising linen cupboards, assisting
with the movement of items whether
it was furniture, or various items for
bedrooms.”
“His boundless energy and attitude is an
example that all of the team strive to
follow. Thank you Jevgani!”
.
Svenja De Nijn, Kristina
Laukeviciute & Dalia Pugzliene.
Associate of the Month
Ina Straigyte has been nominated
for her outstanding work at W Hotel
by Away Spa Supervisor Charlotte
Bull.
Martin Newbould and Jevgeni
Doronin, Housekeeping Porter
at Ace Hotel.
The first day was an epic journey of 117km
from the London Pullman Hotel in St
Pancras to Newhaven on the South Coast,
battling wind, rain and hills! By the time
the team got to the coast they were all
exhausted! Never have flapjacks and
jelly babies tasted so good!
An overnight journey on the ferry to
Dieppe meant a few hours of sleep in
the boat’s reclining chairs before the
frantic cycling commenced at 3am in
the dark! The route from Dieppe was
along a cycle path that was nice and
direct. During this leg of the journey the
team had their only puncture of the trip
which Steven and Douglas managed
to fix in double quick time! Arrival in
Gournay-en-Bray was delightful as
there was a street market in full swing
with magnificent local produce
overflowing from the traditional
market stalls. The team used this
opportunity to replenish supplies and
get some well earned rest ahead of
a tough final day.
The final day meant cycling directy
as the crow flies into Paris, even
including a stretch along the French
equivalent of the M1! The final 96km
saw the team working together
to ride in convoy, taking turns at the
front to take the impact of the
headwind and protect the rest of the
team. The four cyclists really stuck
together and were awarded the
prize of best team on arrival at
the Eiffel Tower.
From very beginning Charlotte
received only positive feedback
about Ina’s work. Commenting
“Ina is very organised and is very
happy, friendly and positive. All
the team in W Spa love to work
with her. Well done Ina!”
We are proud to have Ina as part
of our team.
Stay up to date
with all of our
latest news
at
www.act-clean.com
Ina Straigyte &
Charlotte Bull
02
Douglas O’Keefe, Simon Bull, Steven
Brown and Darryl Murphy at the end
of the epic journey.
We are not lazy
What Christmas means at ACT Clean
Georgina Board
With the festive season now upon us
we decided to ask members of the ACT
Clean family whether they celebrate
Christmas and if so what they will be
doing over the festive season.
We are delighted to welcome
Georgina to the team. Georgina
joins us in the exciting new role
of Business Development Executive.
The response we got was fantastically
varied with many different traditions
and stories of how they celebrate with
family and friends.
Supervisor development training
(SDT) update
The ACT Clean Supervisor
development programme continues
to make a difference to our
supervisors, team members and
clients; we achieve this by
understanding the importance of
on-going coaching and support
from Vivi and Vicky.
Every trained supervisor having
been observed and coached 3
times for each training module
then receives a monthly
observation and coaching visit
from Vivi and Vicky. This practical
observation provides an excellent
opportunity for feedback and an
action plan is agreed for each
Supervisor to work through with
the support of their Manager.
If you are interested in being part
of this on-going success and
developing your career at ACT
Clean the first step is to email your
interest to;
[email protected]
You will then be emailed an
application form to complete and
return, (this is part of the assessment
so it is really important that you
complete the form thoroughly
before emailing back) to
[email protected]
David passes with flying colours
David Smith, ACT Clean HR Officer,
recently gained his Chartered
Institute of Environmental Health
(CIEH) Level 4 Health & Safety at
Work certificate.
David plays an integral part in
ensuring health and safety
regulations are being adhered to
across the business. This qualification
is well deserved and a really useful
addition to the wealth of
qualifications held by our talented
team.
Inga Satikaite works in Housekeeping at
South Place Hotel and says “in Lithuania
the traditions we have are on 24th
December. We do not eat meat, we
have to prepare 12 meals from fish,
mushrooms, herring…. before we start
our dinner we light a candle, pray and
start to eat. It’s very important to eat all
12 meals – so that for the next year we
will be prosperous.”
Ismael Obiagwu works at J Sheekey and
he said “in Nigeria from 23rd until
26th December everyone celebrates
by visiting their friends and family. They
invite people into their homes and then
visit other houses, bringing with them
food! They cook plenty of meat, listen to
music and share the love! It is a 3 days
celebration.”
Jevgenjs Migusa and Irina Migusa are
husband and wife who work at South
Place Hotel and originate from Latvia.
They don’t celebrate Christmas
especially but see in the New Year “with
a meal of fish, meat, salad and cakes,
before spending time visiting friends,
listening to music and dancing.”
We hope everyone enjoys the festive
season, however you choose to
celebrate it.
Adam Reynolds welcomes
new arrival
We were delighted to hear the
wonderful news that Adam has become
a father to a baby girl named Tilly. We
send our congratulations to Adam and
his family at this exciting time.
We’ve been extremely proud of the
continued and positive growth we
have experienced since starting the
business in 2006 and feel the time
has come to further strengthen the
team who identify, nurture and
develop the relationships and
opportunities that we convert into
clients. To allow us to add more
clients, more quickly. This will help us
to continue to grow and offer even
more opportunities to the people
who work with us.
Georgina joins us with great
experience in growing exciting
businesses within the hospitality
events space in London, where
she had been performing the role
of Sales and Events Manager for the
past three years. Prior to this she
spent a number of years developing
first-hand knowledge of the
hospitality industry, working her way
up from waitress to Assistant General
Manager, gathering a great
understanding of the requirements
of clients like ours.
Georgina Board
Craig Turner
Craig Turner
We are delighted to announce that
Craig Turner has joined the Support
Centre team as Operations Resource
Coordinator. Craig will be the bridge
between the human resources
screening process and assigning new
hires to a site where the Operations
Manager will take over their
management. This process is key to
ensuring we get quality people to site
in the correct uniform with their ID card.
It is also essential that we utilise all
candidates who register with us and
manage this process flawlessly.
Craig comes from an HR resourcing
background within companies such
as Ernst and Young, Doosan House
and ACCA. Welcome to the team
Craig!
The lovely Tilly
03
We behave honestly
and show respect
Alex Diaz, Oku Djbirl Gale, Saheed
Kolawale Aderemi, Albert Makita
Kandongo, Drame Hamidou,
Mohamed Siyad, Patrik Hodinar,
Reyes Garcia Mata & Leon Nganda.
Quality Monitoring
Winners Podium
Well another 5 months have passed,
how time flies! So in this edition of
Secret Sauce there are five months of
Quality Monitoring to report on.
Moses Naru, the One Aldwych
Chefs and Beata Pawelec.
In August we had a first time win for
Daphnes. Night Operation Manager
Obed Acquah Nkum presented
the certificate to David Tompson.
Welcome to the winners podium
Daphnes.
And last but definitely not least our
3rd winner was The Mandarin
Oriental. Mandarin Oriental Back Of
House Manager Ola Ayodele
presented the certificate to the
ACT Clean team of Clarence
Nwoteh, Georges Kwame Peprah,
Cesar Matunda Nsimba, Philip
Painstill & Papa Dieng.
Each month there is £250.00; to be
banked by the winning site or shared
between the winning sites in the
Quality Monitoring account, until the
end of the year when it is divided
between the winning teams on site.
So far this year there is £2250.00 in the
account with another
£750.00 to
be
Quality
Monitoring
Incentive 2012
awarded before the end of the year.
Jan -David
July Tompson and Obed
So there is still time!
Acquah Nkum
June’s winner was Burger & Lobster
Bread Street. Night£750
Operation
Manager Harry Hans presented the
certificate
to Rejoice Anumudu &
£800
Nuno Melo. That’s the 2nd win this
year.
Well done to the team.
£700
£600
£500
£400
£250
£300
Now for September it was a close
call almost a photo finish shall we
say. Sharing Site of the Month
are Café Royal, One Aldwych &
Mandarin Oriental.
Ola Ayodele, Clarence Nwoteh,
Georges Kwame Peprah, Cesar
Matunda Nsimba, Philip Painstill
& Papa Dieng.
Senior Operations Manager Beata
Pawelec presented the certificate
at One Aldwych with the assistance
£250 Chefs £250
£250
of One Aldwych
to Moses Naru.
Hearty Congratulations One Aldwych!
A big congratulations to all our
winning teams and remember
each month it gets closer & closer.
Which means with 3 more months
to go this year it could be your site
and your photo in the next Secret
Sauce!
£200
£100
Harry Hans, Rejoice Anumudu &
Nuno Melo
Café Royal won for July & also
shared the winners podium for
September. Deputy Operations
Director Alex Diaz presented the
certificate to Oku Djbirl Gale, Saheed
Kolawale Aderemi, Albert Makita
Kandongo, Drame Hamidou,
Mohamed Siyad, Patrik Hodinar,
Reyes Garcia Mata & Leon Nganda.
Keep up the good work..
04
nda
Ma
l
nta
rie
rin O
Supervisor Breakfasts
Richard Ritter
To celebrate the latest of our team to pass the Supervisor Training Development
Programme we held three fabulous breakfasts at ME Hotel and Simpson’s in the
Strand.
Richard Ritter was born into the
hospitality industry - his parents ran a
hotel group in Hungary – and his
earliest memory is of him standing on
a chair doing the washing up with the
kitchen porters in his dad’s hotel in the
centre of Budapest.
This was a great opportunity for the owners to meet the team.
After all the hard work in completing the course the breakfasts were very well
deserved and the mornings were thoroughly enjoyed by everyone.
We are proud to have such great talent in our team.
This was the start of a lifelong
commitment to understanding every
aspect of the business which is
reflected in his passion for high quality
food, top-level customer service and
for a professional approach to
everything he undertakes.
Richard is a qualified chef with three
relevant university degrees (Hospitality
& Travel; Economics; Information
Technology) but his experience also
includes working in pubs, breweries,
hotels and restaurants.
Back row: John Stevenson, Robert Ludwiczek,
Richard Asante, Yanick Tshiunza, Vicky Chhabria,
Akale James, Ntem, Zebedee Chima Ngwu, Vivi
Iliadou, Maros Kurucz. Front row: Mirek Misiukiewicz,
Victor Ighalo, Robert Beaugié, Endeme David.
He managed 1200 staff at the London
2012 Olympics serving over 6 million
meals; supervised high-level service
at Royal Ascot in front of The Queen
and provided a smooth service for
Aston Martin’s James Bond Skyfall
Reception at Hampton Court Palace.
Richard likes to relax by ice-skating,
reading law and getting immersed
in graphic design.
Richard Ritter
Operations Shining Star
Back row: Robert Beaugié, Vivi Iliadou, Esmond
Nkeaka, Alexandre Monteiro, Patrycja Deniziuk,
Abdulwahab Lamal, Duarte Nuno Duarte, Vicky
Chhabria, John Stevenson. Front row: Muideen
Raheem, Roland Fominyam, Uzoma Michael Owo,
Maciej Fredrych.
Zebedee Chima Ngwu has been
commended for his exceptional
work as an Operations Supervisor by
Andy Cook, Head Chef at Savoy Grill.
He always keeps his paperwork
up to date and has an incredible
work ethic.
Andy commented that “Chima is
very intelligent and we are
delighted to have him as
part of the team.”
John Stevenson, James Banya, Vicky Chhabria,
Gyori Marian, Vivi Iliadou, John Tshimbombo,Benjamin
Okpiavbe, Francis Kwaku Nimo, Robert Beaugié.
Zebedee Chima Ngwu
05
Christmas Card Competition
Adam Reynolds
This year we decided that we would be really proud if the ACT Clean family
could design us our Christmas Card for 2013.
The theme for the Christmas card designs was ‘what does Christmas at ACT
Clean look like to your Children.’
The entries came flooding in and were beautifully designed by our budding
young artists. The designs were so lovely that we could not decide between
them for our favourite, so they have all been included on the final design as
shown below in an advent calendar style (with artists credited below).
Adam started his career as a fully
qualified mechanic working for Ford.
In 2001, he decided to change his
career path and moved to the
cleaning industry. He started his
career as a cleaner at Wembley
Stadium and within a short time
became Logistics Coordinator for the
UK Operations of the company.
Adam spent some time working in
restaurants before joining Leisure
Support Services in July 2005
and stayed until October 2012 where
he progressed from a Cleaning
Supervisor to an Operations Manager
looking after tenders and then
servicing all contracts which he had
been awarded.
In October 2012 Adam took the
opportunity to go to Australia on a
holiday visa to explore the vast
country for a year continuing to work
within the Event/Cleaning industry
whilst he was there.
Back in the UK since September 2013,
we are very pleased that Adam joined
us as Day Operations Manager.
Adam is a huge fan of Tottenham
Hotspurs and therefore watches all
the matches he can. Whilst he used
to be a great player when younger,
he has since retired!
Welcome to the team Adam!
Adam Reynolds
The Artists
1 & 19. Alex (5) son of Agnieszka Wrezel, Room Attendant, Ace Hotel
2. Charlie (4) son of John Stevenson, Founder & Owner
3. Alex (13) son of Danuta Nudds, Quality Monitoring
4, 6, 15 & 17. Grete (10) daughter of Dalia Morkuniene,
Housekeeping Development
5 & 8. Amy (6) daughter of Inga Gilpin, Housekeeping Development
7. Andzelika (13) daughter of Dalia Morkuniene, Housekeeping
Development
9. Natasha (3) daughter of Russell Stinson, Founder & Owner
10 & 23. Leonor (8) son of Alex Monteiro, Operations Manager
11. Iain (7) son of John Stevenson, Founder & Owner
12. Oliver (5) son of Russell Stinson, Founder & Owner
06
13. Oliver (5 mnths) son of Daniel Lydon, Accounts
Assistant
14 & 21. Portia (13) sister of Claudette Twum-Danso,
HR & Recruitment
16. Sophie (3) daughter of Simon Bull, Marketing &
Communications
18. Jack (7) nephew of Daniel Lydon, Accounts
Assistant
20. Adrian (7) son of Agnieszka Wrezel, Room
Attendant at Ace Hotel
22. Lilah (4) niece of Daniel Lydon, Accounts Assistant
24. John Stevenson (46) Biggest Kid
Christmas Recipes
Steve Carter’s
Christmas
Chutney
Ingredients
Steve Carter,
15g coriander spice Boodles
20g fine salt
20g paprika Spanish spice
80g finely chopped garlic
200g green peppers
300ml white dufrais vinegar
350g caster sugar
500g aubergine
600g red peppers
700g finely chopped onions
900g plum tomatoes
15g cayenne pepper
100g capers
100g gherkins
Method
1. Peel tomatoes then deseed and
chop.
2. Crush corriander seeds in a pestle.
3. Dry fry the spices 2 minutes then
add all other ingredients to a heavy
bottom pan.
4. Cook for approx 2 hours over a
gentle heat or until thick and pulpy.
5. Store 2/3 weeks before use as
acidity levels drop and become less
sharp.
6. Serve with cheese and cold meats
perticularly good with leftover turkey
and ham.
Gerry Rae’s
Turkey, Sausage
& Bacon Pie
Ingredients
Gerry Rae,
1 tbsp olive oil
Simpson’s in
750g left over turkey,
the Strand
cut into 3cm pieces
175g rindless short cut
bacon rashers, chopped
4 onions, chopped
2 garlic cloves, crushed
200g left over chipolatas, sliced
2 tbsp plain flour
1/2 cup chicken stock
Salt and pepper
1/3 cup double cream
2 sheets frozen shortcrust pastry,
partially thawed
1 egg, lightly beaten
1 sheet frozen puff pastry, partially
thawed
Sesame seeds, to decorate
Method
1. Heat oil in a large frying pan over
medium-high heat. Add bacon to pan.
Cook till brown and add turkey and
chipolatas. Add flour. Cook, stirring
for 1 minute. Add stock, salt and
pepper. Reduce heat to low. Simmer,
covered for 15 minutes or until sauce
thickens. Stir in cream. Remove from
heat. Cool.
2. Preheat oven to 200°C (180°C fan).
Grease 4, 7.5cm (base) x 11cm (top)
pie tins. Cut shortcrust pastry in half
diagonally to form 4 large triangles.
Line base and side of 1 pie tin with 1
piece. Trim edge and brush with egg.
Repeat with remaining triangles.
Spoon turkey mixture into cases.
3. Cut puff pastry into 4 squares.
Place 1 square over filling. Trim edge.
Repeat with remaining puff pastry.
Place tins on a baking tray. Brush
tops with egg. Sprinkle with sesame
seeds. Bake for 30 minutes or until
golden and puffed. Serve.
Barry Macmillan’s
Chocolate pots
Cook 110 degrees
for 8-9 minutes
Makes 4-5 ramekins
Barry Macmillan
Old Bengal
Warehouse
Ingredients
125g 55% dark chocolate or any
good quality dark cooking chocolate
75ml milk
175ml double cream
30ml pasteurised egg yolk
10g icing sugar
Method
1. Boil milk and cream and pour over
chocolate.
2. Mix egg yolks and icing sugar with
a whisk, then add to the chocolate.
3. Pass through a fine strainer and then
pour into ramekins.
4. Bake in a low oven.
5. Once cooked, leave to cool. Then
place in a fridge for 2 hours.
6. When ready to serve. Pipe a rosette
of whipped cream on to the custards,
maybe add a dash of baileys
7. Serve with shortbread biscuits.
We speak. We listen.
We act.
Your Contributions
We’d love to hear more of your ideas
and talk about the things that you
want to hear about in future editions
of Secret Sauce. Even more exciting
would be to have guest columnists.
So for every idea that is published in
Secret Sauce or every article you
provide that gets printed – we’d like
to pay you £50 for your trouble. E-mail
any suggestions you have on the
things you’d like to read about or
articles you have written to
[email protected]
Remember, we’re looking for things
that everyone in the company is
interested in and the more quirky the
better. We’d love to hear about stories
of success and be able to share and
celebrate them. But it’s your
magazine – tell us what you’d like to
read about.
Electronic payslips
Chocolate Pots by Old Bengal
Warehouse Head Chef Barry
Macmillan
If you don’t yet recieve your payslips
electronically then please come to the
Suppport Centre and give your email
address to us. Each month we will then
send your payslip direct to your inbox.
07
We behave honestly
and show respect
ACT Clean and Westminster
City Council agree partnership
As part of our drive to be at the
forefront of Health and Safety
compliance we are delighted to
announce that we have agreed an
industry leading Primary Authority
Partnership with Westminster City
Council.
Ensuring customers and colleagues
enjoy the highest possible levels of
safety is key to us and we are always
looking to use best practice for Health
and Safety standards within our
business. This partnership demonstrates
our commitment to always doing the
right thing with professionalism and
integrity.
New Clients
As the year draws to a close, we can share - with great pride – that we finish
this year in the biggest and best position we have been in terms of size and
clients since our formation in 2006. Since the last edition of Secret Sauce we
have welcomed to the ACT Clean family, more great clients.
In no particular order, but all industry leaders and fantastic people these have
included the following hotels and restaurants. The Edition Hotel with Berner’s
Tavern – already hailed as the defining restaurant of the decade and Jason
Atherton’s latest restaurant. We’ve extended our relationship and grown our
partnership with Rex Restaurants through The Wolseley, The Delaunay, Colbert
and Brasserie Zédel. We’ve done the same with Gordon Ramsay with the
addition of Restaurant Gordon Ramsay, Royal Hospital Road (one of only four
Michelin starred restaurants in the UK) and also Foxtrot Oscar and Union Street
Café and the with Angela Hartnett and her newest restaurant; Merchant’s
Tavern. The wonderfully special Koya, who we have been proud to call a client
since their opening, launched Koya Bar allowing us to extend our work with them
and long standing friend Ross Shonhan who has launched his second restaurant
Flesh & Buns where we’re working and part of the fun. Other clients who have
grown and allowed us to do the same with them are Hixster, Burger & Lobster
Harvey Nichols.
We were all sad when Martin Newbould left ACT Clean, but delighted that
we are able to continue to work with him, now as a client, through the launch
of ACE Hotel. Other completely new clients include Jamie Oliver’s Fifteen and
Barbecoa; the beautiful new Rosewood Hotel, the quirky and super Town Hall
Hotel and the more traditional and much loved Hyatt Churchill.
We are sure you will agree – all amazing places to work and many exciting times
ahead for us all in London’s vibrant hospitality scene. Long may it continue and
here’s to next year and yet more winning, growth and success.
The Better Regulation Delivery Office
(BRDO) has designated Westminster
City Council as a Centre of Excellence
for the way that they run their Primary
Authority Partnerships. We join an
elite group of businesses working with
Westminster City Council, which
includes John Lewis, Pret a Manger,
Marks and Spencer, ITSU, Carluccio’s,
Busaba and Mitchells and Butlers. We
are the only hospitality support services
company to be enrolled and engaged
with Westminster in this way.
We look forward to enhancing our
expertise on compliance further with
this new partnership and we are
committed to sharing our knowledge
with our team and clients. We are
always looking for new ways to ensure
we are future ready and remain
compliant in every aspect of our
operations
08
Secret Sauce December 2013