Meet the member - Glenn Campbell from Cohesion Consulting

Tell us about your career background

Well, I started in hotels and restaurants in Cumbria and really loved it; I moved into licensed retail and then decided to take a degree; moved into contract catering and then latterly consultancy; starting what is now Cohesion Consulting in October 2021. It’s been a fun 35 years in the industry!

What are the most common type of projects for you to work on?

I manage soft services tenders for schools, mainly catering and cleaning; client support programmes including performance management. I’m also working on an exciting project with a local authority in London that’s looking at serving free school meals to KS3&4 students.

What have been the biggest challenges in school catering over the last year?

Post Covid, the market has seen diminished sales, shorter service times and huge inflationary pressures, coupled with talent scarcity. Combined, they present a significant challenge for schools and their caterers that takes strong working partnerships to manage effectively. It’s been tough but everyone is getting used to the new working paradigm.

If you could make one change to the school catering industry what would it be?

The industry is evolving and that’s great. The one thing I would change on behalf of the industry is the government’s approach to funding school meals. With enough funding every school could feed every child. As the government does not think it is necessary we have over 1,000 food banks and hungry children in every town and city in the UK. That is both an abomination and a national embarrassment, that’s what I would love to change.

Are there any particular trends you think we’ll see in school catering over the next five years?

In terms of the sector, wage and food inflation will be a seriously limiting factor over the next 18 months along with supply chain variability. Contractors are adapting and menu engineering as much as they can! We’re seeing the pastoral / academic balance shift with generally shorter meal times and less formal dining in response to academic time pressures in the school day. With new food trends emerging those two factors in conjunction will help school dining morph into more of a ‘fast modern casual’ style.

Why did you decide to join the FCSI UK&I in 2022?

I believe the sector as a whole benefits from having a professional body with a clear code of ethics and standards. The FCSI is a perfect example of these things in action and harmony. It brings consultants, suppliers, manufacturers and caterers into one dynamic forum; be that lunches, events, webinars or conferences with the FEA. Overall, a great group of people working together for a common good.

What is your favourite hospitality venue and why?

I really like Bocca di Lupo at the bar. It is informal, I love to watch the chefs create great food, the team are lovely and everything is just excellent.

What did you want to be when growing up?

I really wanted to join the RAF but chronic asthma got in the way – so I went into hospitality and I am so glad I did.

Who has inspired you the most in your career?

Good question. I’ve been really lucky to work for, and with, some exceptional people. John Hughes, Kathy Budd, Nick Howe, Mary Kilcullen, Sue Frayn, James Horler, Mike Pooleman. I believe we are the sum of those we have experienced in our way through life and for that I’m very grateful.