Background
Founded in 2006 by father and son, Edward and Oliver Hall, the business began as specialists in catering procurement for the independent education sector. Sixteen years on, the business now employs a team of forty professionals, and has expanded to support the Care and B&I sectors in addition to education.
Edward and Oliver are still very much involved in the business as chairman and managing director, and are proud to be owner-managed and independent, increasingly rare in the food procurement arena.
Oliver said: “As an organisation, we are extremely proud that Allmanhall is celebrating its sweet 16. Since our inception back in 2006, the saying ‘change has been the only constant’ has been hugely apposite.
“With continuous change specific to the food industry, the 16 years have also been punctuated by major global events, such as the financial crisis of 2007-08, the London Olympics, the horsegate scandal, Brexit, Covid-19, the cost-of-living crisis and now the end of the Elizabethan era and the national mourning to pay our respects for the passing of our Queen.”
Good food shouldn’t cost the earth
Much has changed since Allmanhall was founded, both for the business and wider world in which it operates, but its philosophy remains consistent; deliver sustainable value for every client. Allmanhall believe good food shouldn’t cost the earth and, as such, they are on a mission to challenge and transform food supply so informed decisions become clear.
It has grown and developed its core food procurement specialism, and by focusing on developing close working relationships with clients, has achieved a client retention rate of 99%, a huge testament to this philosophy. Allmanhall now looks after and works collaboratively with well over 100 clients, which still includes its very first client, St Paul’s Girls‘ School in Hammersmith, London.
Jo Hall, communications and development director, commented: “From a modest start in 2006 we have expanded to realise a turnover of £28m in FY 2021-22, a true example of a successful local business, growing and operating at a national level. And this expansion continues with circa £11m new business re-signed in the past six months, and an active programme of new staff recruitment and team development in place for the future.”
Market leader
Allmanhall has established itself as a market leader in food procurement, helping its clients deal with the challenges that first the pandemic and now the cost-of-living crisis has created for all in the food sector. As well as an emphasis on the essential focus on sustainability and more readily available information.
“Now more than ever, Allmanhall’s procurement services, along with the utilisation of the latest industry-leading technology and supply-chain relationships, are proving essential to clients across all sectors,” continues Jo.
Environment & sustainability
The original core of the procurement expertise offerings from those very early days are still apparent today but have expanded to include foodservice consultancy, with hands-on catering and nutrition advice and dietetics support.
Regarding the impact on the environment and sustainability, Allmanhall has recently engaged in an exclusive partnership with Foodsteps, to provide carbon impact assessments for independent education foodservice.
Accolades
In recognition of the level of service and expertise Allmanhall provides, it has achieved a number of industry accolades. For the second year running it has been awarded Best Food Procurement Specialists 2022 from the Southern Enterprise Awards body.
It won both this and the Customer Service Excellence Award 2021, building on the previous’ accolade for Customer and Staff Care in the Wiltshire Business of the Year Awards 2017. Allmanhall is a Premier Partner of the National Association for Care Catering (NACC), indicative of its growth in, and support offered, to the care sector. It works closely with the ISBA, recently delivering a much-celebrated Catering Managers Forum in partnership with them.
Conclusion
The company also has a strong altruistic bent and over the years has been a solid supporter of local charity, completing a number of annual Bath Half marathons and other challenges as a team over the years, for charity Jamie’s Farm, who promote farming, family and therapy.
To mark its anniversary Allmanhall is publishing 16 recipes that can be delivered on a budget and / or with a low carbon impact assessment rating between September and Christmas 2022.