Overview of Lesotho 's natural beauty tourist attractions
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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
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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
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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
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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