Happy 5th Birthday to us!

Five years on since we went independent again. Not a headline, not a milestone. Just time to look at what’s changed since the great reset of 2020.

Five years of airports and offices, malls, food halls and heritage sites. Of new cities, new clients, new contexts. Five years of plans drawn, menus tested, ideas trialled, assumptions broken.

Five years of asking: what does good look like, here? And now? Every brief has taught us something new. Not just about foodservice, but about people and how we change.

We’ve re-learned that “best practice” is rarely best for long. That place is indeed personal. And that the smallest details often decide whether an idea works or not.

There’s no single definition of success in this industry - just a constant tension between experience and efficiency, creativity and control.

Between science and art, passion and pragmatism - that’s where the interesting work happens. And that’s where we’ll stay.

Thank you to our colleagues, our clients and everyone who’s challenged our thinking, kept us curious and made each project richer because of it.

Here’s to the next five years of curiosity, collaboration and, of course, more foodservice!

Adam Griffin, Ian Hanlon, Ken Higman, Paulina Herrmann & Richard Moulds 🥂 💙

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