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Wavelength - Best in Class 2012


          Fifteen Cornwall
    Cornwall Foundation of Promise

          Matthew Thomson
    matthew@fifteencornwall.co.uk

                  	
  
•    Setting the scene
•    Point of Excellence – Andy Appleton, Head Chef
•    Point of excellence – Gordon Lawrence, Sommelier
•    Setting the scene
•    Business context - balancing the social and commercial
•    Business context – the numbers
•    Apprentice programme – Ben Arthur, Training Chef and
     ex-apprentice
•    The future
•    Q&A
Points of Excellence: Andy Appleton – Head Chef

•    Food provenance
•    Kitchen culture
•    Service quality
•    Leading excellence - inspiration
•    Managing tension between being a professional kitchen and a
     training kitchen
Points of Excellence: Gordon Lawrence – Sommelier



   social mission drives performance & culture
   provenance
   educating customer
   training and development / transformation of front of
   house experience
   Master of Wine
Setting the scene - people

•    850 applications for programme in six years
•    108 apprenticeships completed in six years
•    Served over 450,000 meals
•    85 year round FTE jobs
•    Over 30 local producers engaged
•    Touching thousands of lives	
  with one of Cornwall’s biggest brands   	
  
Setting the Scene - timeline

•    2002-5 Local lobbying – Betty Hale letter writing campaign;
     local entrepreneur Henry Ashworth offers site and support

•    2005 – Fifteen London visit and agreement to create
     Fifteen Cornwall

•    2005 – Cornwall College, Restormel Council and Job Centres Plus
     collaborate to secure funding

•    2006 – Top team recruited, restaurant refurb, May opening
Business context - model

•    Structure: charity owns sole share in private ltd company
     subsidiary

•    Commercial Methods & Management Processes: performance
     and bookings management, profit monitoring, operational
     controls, market led planning

•    Franchise: spirit more important than letter; use of name, access
     to contacts and Jamie’s stardust and engagement in programme

•    Social purpose driving Business value: staff motivation, USP,
     strategic focus
Business context - numbers

Restaurant turns over c £3.5M p.a.
c. 10% profit Gift Aided back to charity = £350k
Catalyst for public funding revenue c £295k p.a.
Contracts and commissions – payment by results
Unit costs approximately £34k per apprentice p.a.
Comparable costs of custody (£72k) and benefits (£52k)
Balancing social and commercial value in the numbers

	
  
	
  
Apprentice programme

•    Recruitment and ‘Boot Camp’
•    Cornwall College – VRQ and NVQ
•    Kitchen Induction – basic skills and safety
•    Kitchen Service – professional discipline
•    Work Placement – web of partners
•    Apprentice Week – White hats lead service
•    Kitchen completion - finessing
•    Welfare and Personal Development – ongoing, targeted,
     responsive, tailored
•    Job brokerage – placement led – 100% C6
Apprentice programme

Ben Arthur

      background and journey
      apprentice life - experience
      graduation – importance of completion
      working – relevance of apprenticeship to professional life
      perspective and approach as training chef
The Future

•    Food – Fifteen Cornwall
         Front of house
         Campaign
         Merchandise
         Other sites

•    Beyond Food – Cornwall Foundation of Promise application of
     Excellence model to other sectors
BIC 2Matthew Thomson On Fifteen Cornwall 2012

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BIC 2Matthew Thomson On Fifteen Cornwall 2012

  • 1. Wavelength - Best in Class 2012 Fifteen Cornwall Cornwall Foundation of Promise Matthew Thomson matthew@fifteencornwall.co.uk  
  • 2. •  Setting the scene •  Point of Excellence – Andy Appleton, Head Chef •  Point of excellence – Gordon Lawrence, Sommelier •  Setting the scene •  Business context - balancing the social and commercial •  Business context – the numbers •  Apprentice programme – Ben Arthur, Training Chef and ex-apprentice •  The future •  Q&A
  • 3. Points of Excellence: Andy Appleton – Head Chef •  Food provenance •  Kitchen culture •  Service quality •  Leading excellence - inspiration •  Managing tension between being a professional kitchen and a training kitchen
  • 4. Points of Excellence: Gordon Lawrence – Sommelier social mission drives performance & culture provenance educating customer training and development / transformation of front of house experience Master of Wine
  • 5. Setting the scene - people •  850 applications for programme in six years •  108 apprenticeships completed in six years •  Served over 450,000 meals •  85 year round FTE jobs •  Over 30 local producers engaged •  Touching thousands of lives  with one of Cornwall’s biggest brands  
  • 6. Setting the Scene - timeline •  2002-5 Local lobbying – Betty Hale letter writing campaign; local entrepreneur Henry Ashworth offers site and support •  2005 – Fifteen London visit and agreement to create Fifteen Cornwall •  2005 – Cornwall College, Restormel Council and Job Centres Plus collaborate to secure funding •  2006 – Top team recruited, restaurant refurb, May opening
  • 7. Business context - model •  Structure: charity owns sole share in private ltd company subsidiary •  Commercial Methods & Management Processes: performance and bookings management, profit monitoring, operational controls, market led planning •  Franchise: spirit more important than letter; use of name, access to contacts and Jamie’s stardust and engagement in programme •  Social purpose driving Business value: staff motivation, USP, strategic focus
  • 8. Business context - numbers Restaurant turns over c £3.5M p.a. c. 10% profit Gift Aided back to charity = £350k Catalyst for public funding revenue c £295k p.a. Contracts and commissions – payment by results Unit costs approximately £34k per apprentice p.a. Comparable costs of custody (£72k) and benefits (£52k) Balancing social and commercial value in the numbers    
  • 9. Apprentice programme •  Recruitment and ‘Boot Camp’ •  Cornwall College – VRQ and NVQ •  Kitchen Induction – basic skills and safety •  Kitchen Service – professional discipline •  Work Placement – web of partners •  Apprentice Week – White hats lead service •  Kitchen completion - finessing •  Welfare and Personal Development – ongoing, targeted, responsive, tailored •  Job brokerage – placement led – 100% C6
  • 10. Apprentice programme Ben Arthur background and journey apprentice life - experience graduation – importance of completion working – relevance of apprenticeship to professional life perspective and approach as training chef
  • 11. The Future •  Food – Fifteen Cornwall Front of house Campaign Merchandise Other sites •  Beyond Food – Cornwall Foundation of Promise application of Excellence model to other sectors