Behind every hospital ward, stadium concourse, and school dining hall, contract caterers are keeping people fed at scale, under pressure, and with standards that keep rising.

In this new HRC interview series with Compass Group UK & Ireland, we’re sitting down with the teams on the front line of the sector to hear what drew them into contract catering, the challenges unique to their environments, and how they juggle creativity, quality and budget for thousands of meals a day. Expect honest insights, smart operational wins, and the surprising realities of a role that’s shaping the future of foodservice.

Tell us a bit about yourself.

My name is Sunil Machile. I’m proud to be the General Manager at Hinxton Hall Conference Centre, part of Restaurant Associates Venues, within Compass Group UK&I. Our venue is set in stunning parkland near Saffron Walden, Essex and offers over 100 comfortable rooms for guests to enjoy. It’s a truly special place where hospitality meets beautiful surroundings.

What first pulled you into the world of contract catering - and what keeps you hooked?

My background is in hotels, where I have worked with many prestigious hotel brands such as Taj Mahal Palace and Towers, Marriott’s and Holiday Inn. I came into contract catering because of the variety and scope of the role - each location, client and contract is looking for different operational needs, service styles and expectations. As the contract caterer it is up to you to create a bespoke solution to meet their needs. That’s what pulled me towards this industry.

What continues to keep me hooked is that no two days are ever the same. I am continually motivated by the challenge of delivering high standard service in this fast paced, evolving environment. I enjoy the operational details, strategic thinking and people leadership that our industry demands.

What's one of the biggest challenges unique to catering for the sector you cover (healthcare, prisons, sports stadiums etc.) - and how do you tackle it?

As I’ve hinted before, the ability to flex is key when navigating last minute event bookings and changing of numbers for pre-booked meetings. This often means bringing in additional staff at short notice, which can be challenging given our location on the outskirts of town, where a car is required for all team members. Over the years, we’ve worked hard to build and nurture a reliable casual staff team, ensuring they receive training alongside our core team, so they feel fully integrated into our operations. We believe in showing gratitude and creating meaningful connections.

A good example is that recently my colleague Hayley was awarded SHINE Ambassador of the Year at our annual business awards, a recognition of her outstanding commitment to our in-house SHINE training programme. Hayley regularly leads training sessions to promote participation and inclusion and has introduced initiatives that foster a positive, sustainable workplace. One example is her project to collect used crisp packets from bedrooms and events, which are sent to local recycling hubs to be repurposed into astro turf.

How do you balance creativity, quality and budget when catering for large numbers?

Our menus are built around seasonality, supported by a central Food Programme that provides our chefs with inspiration and core recipes to ensure dishes are both cost-effective and delicious. We add creativity and intrigue through varied buffet layouts, vibrant garnishes, unique toppings and striking colour contrasts. Plus, our core culinary team receives regular training on classic favourites to consistently elevate quality.

Efficiency and creativity is at the heart of our food; utilising every part of each ingredient and reimagining dishes in batches to maintain freshness. We also track and record all food waste, enabling smarter event planning and menu development.

What do you think people would be surprised to learn about your role?

It’s a far more hands-on and reactive role than most people realise. It requires reading people effectively, motivating teams and staying calm under pressure. Alongside that, there’s staff scheduling, financial reporting and participation in strategic meetings with the client.

Describe your team’s approach to food and service.

At Hinxton Hall Conference Centre, our culinary and front-of-house teams work together with the shared goal - to deliver exceptional food and service that makes guests want to return. Our culinary team is passionate about using fresh and seasonal ingredients, bringing creativity to every menu while maintaining portion control to minimise waste. Meanwhile, our front-of-house team is dedicated to creating a warm, genuine, and welcoming atmosphere, ensuring every guest feels comfortable and valued.

What's one change that has made a difference to your operations or customers?

More of our guests are reporting food allergies and intolerances, taking this into consideration - we’ve introduced a dedicated breakfast and lunch allergen counter featuring options that exclude all 14 major allergens. Since implementing this new counter, guests with special dietary needs have expressed feeling much more comfortable, safe and confident when trying these dishes.

If you could wave a magic whisk and change one thing in the industry, what would it be?

Changing perceptions within our industry. Many young people entering hospitality still see it as a stop gap, while they prepare for careers elsewhere. If we can foster a cultural shift where hospitality is recognised as a genuine, professional career path - which it very much is, with diverse opportunities and clear progression – it would be a much better for our sector.