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BIC 2Matthew Thomson On Fifteen Cornwall 2012
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BIC 2Matthew Thomson On Fifteen Cornwall 2012

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  • 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 - numbersRestaurant turns over c £3.5M p.a.c. 10% profit Gift Aided back to charity = £350kCatalyst for public funding revenue c £295k p.a.Contracts and commissions – payment by resultsUnit 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 programmeBen 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