Fueling productivity through culinary experience

Good food has the power to shape how we feel at work.

It boosts energy, helps employees focus, and can bring people together to form stronger professional and personal connections.

As Executive Chef for Sodexo, Neil Yule is dedicated to designing and preparing dishes that not only taste great but also enhance employee wellbeing.

Now, as Executive Chef, the menu design and development for our client sits solely with me.

It’s exciting – I work across 2 sites and serve an average of 1000 customers every day. Customer profiles and tastes are varied, and we have the green light to showcase our flair for food – something we relish. 

A flexible food offer that’s fresh, modern and convenient

I lead the culinary team where I work, including cooking on site myself every day. This is a state-of-the-art building and we’ve developed a flexible offer that suits the modern, thriving environment.

We offer hot and cold options across four restaurant counters – plus a full deli range – everything is available to take away using reusable containers, allowing employees to eat meals and snacks whenever and wherever they want: at their desks, in breakout spaces, or outside. They simply return their containers to central points, and our teams collect them.

We’ve also introduced everyday – Sodexo’s digital ordering app – reducing queues through pre-ordering and offering users instant access to menus and nutritional information.