Edward has an exacting commercial focus accompanied by an inimitable ability to engage empathy in others to deliver agreed objectives.
With 40 years’ experience in Catering Management, 30 of which at Director Level, Edward’s contribution to Independent School catering is unrivalled. As a UK Board Director, he captained the catering activity for 200 education clients. Subsequently, Edward participated in the management buy-out of this catering company. His extensive experience of developing and delivering change management strategies has been accrued across a client base spanning Schools, Business & Industry clients and Contract Catering Companies.
As Managing Director of avisso, Oliver’s role is to ensure that the team can deliver for its clients, removing all obstacles that may prevent them from carrying out an excellent job, whilst giving them the tools and the skills to succeed. Having studied a Masters in Marketing and Business Management, and gaining MCIPS qualifications, Oliver has learned the foodservice and hospitality trade by running restaurants in the City of London. From there, he co-founded allmanhall, which specialises in providing a foodservice procurement and supply chain management solutions. At avisso, we are focused on helping your organisation to solve issues and improve performance across all areas of catering and foodservice.
Hayden’s infectious enthusiasm and considerable practical experience enable him to work alongside your teams to deliver positive change.
Hayden’s background was working in hotels and restaurants, and in his last role as Head of Catering for a group of International Schools, he managed 60 staff and a catering budget of £3m to provide 3,000 meals a day to residents of 85 nationalities. He achieved 5 Star Food Safety accreditation, the Soil Association ‘Food for Life Catering Mark’ and the Educaterer ‘Independent Secondary School Caterer of the Year Award, 2013’; he developed summer schools, conferences and banqueting; his sustainability initiative saw financial as well as carbon savings; and he helped manage a phased £15m rebuild of the kitchen and dining halls, ahead of time and budget.
Hayden studied Hotel, Catering and Institutional Management at the University of Brighton before gaining a 2:1 BA (Hons) in Business Administration from the University of Winchester, he is also a Prince2 Practitioner and holds a current level 4 Award in Managing Food Safety.
Tess holds a BSc (Hons) Nutrition and Dietetics, she is registered with the Health Care Professional Council (HCPC), and is a committee member of the Practice Board for the British Dietetic Association.
Tess has a wealth of experience in the field of nutrition, working in large teaching hospitals in London and within B & I. She has designed and delivered training sessions on nutrition and hydration, allergen management and healthy eating to a range of client groups including schools, care homes and hospitals.
Tess works with restaurants to provide nutritional information on menus and helped create special healthy menus. She provides training on a range of nutrition topics, works with food providers to display their Nutritional and Allergen Information via a customer facing web portal and offers advice on menu checking and nutritional analysis as well as recipe modification for compliance to English and Welsh food standards.
With over 40 years’ catering experience and intellect, primarily in senior positions within the Independent School, university and B&I sectors, Ian has gathered a wealth of knowledge and understanding to compliment his current role. He applies an imaginative, ‘fresh eye’ approach to each unique situation, from CIEH advanced level health and hygiene audits to staff restructuring or observing working practices. With a ‘hands on’ approach, Ian tends to get to the best out of people with his empathetic, inclusive and approachable manner. Ian has a thorough understanding how a catering department works and quickly assesses strengths and improvement potential to prioritise accordingly.
Rupert’s enthusiasm for cooking stems from his early childhood growing up on his family farm in Yorkshire, surrounded by fields and livestock. Rupert’s knowledge of the food and catering industry is invaluable to the avisso team.
Rupert’s background is in restaurants and schools, his most recent role being Catering Manager for an independent school in Oxfordshire where he managed the school’s catering activities ranging from executive 3 course dinners for pupils and staff to everyday cooking for over 250 people, 5 days a week. His role not only covered internal catering requirements but also all external hospitality which included weddings and summer schools catering to between 200 – 500 people. His passion for sourcing the best produce makes him an ideal choice for any menu/recipe advice.
Rupert studied Rural Land Management and Land Agency at the Royal Agricultural University gaining a 2:2 (Hons). He also holds a Level 3 Food Hygiene Certificate.
Coleen is committed to helping organisations align their HR activity with the direction of the business/management strategy. She is a qualified Institute of Recruitment Professionals (IRP) and member of The Recruitment and Employment Confertion (REC). She is also a Liberating Leadership Practioner and Associate member of the CIPD, capable and driven across all HR functions. Coleen partners with avisso clients to solve particular issues, assess and advise on HR documentation. She also updates clients on changing legislation and creates policies and processes that work. A manager of engagement & motivation and learning & development projects, Coleen is able to help people to become self-directing, improving individual performance and overall productivity.
A fully qualified Associate Member of the Chartered Institute of Management Accountants, with a 1st class degree in Accounting and Finance, Martin is a finance and budgeting expert. With almost a decade of experience in the foodservice industry, he is able to provide clients with training and support regarding the key things required when effectively managing catering budgets. He can also offer outstanding advice regarding supplier management, EDI and other processes, to better enable catering efficiencies. Clients will appreciate his straightforward yet knowledgeable approach and the wealth of recommendations he can provide for better budgeting and budget management.