This article was originally published in the Winter 2024 issue of Hospitality Ireland magazine, in December of 2024.
As Gather & Gather Ireland is named on the 100 Best Companies to Work for in Europe 2024 list – Great Place to Work surveyed 1.3 million employees in Europe to create the list, which highlights workplaces where employees feel valued and included, with a focus on fairness and shared purpose – we talk to managing director Pauline Cox about food and focus.
Pauline please tell us about your business, Gather & Gather.
Gather & Gather Ireland is all about creating memorable food and drink experiences.
We believe food has a unique way of connecting people and boosting well- being, and we strive to bring that to life in workplaces, cafes, colleges, and event spaces across Ireland.
It’s more than just ‘catering’ – it’s about offering people a reason to take a break, to connect while enjoying a fresh, nourishing meal or a fantastic cup of locally roasted coffee.
We’re incredibly proud of our team and our partnerships, and we’re delighted to have received recognition for the services we’ve provided over the years, but what’s really special is being recognised as a Great Place to Work.
Now, we have the icing on the cake with the recent news that we made the Fortune 100 Best Companies to Work for in Europe listing, and we are very appreciative of that recognition for our team.
Please define your role for us – what you do and how you do it.
As managing director, I get to lead an amazing team that shares my passion for great food and quality service. My role involves shaping our strategy, building strong partnerships, and ensuring that everything we do reflects our commitment to quality and sustainability.
I’m hands-on, but also love empowering our team to bring their best ideas forward. We’re always asking, “How can we do this better for our clients and the planet?"
What are the main drivers within the industry now?
Right now, sustainability, innovation and wellness are shaping the industry. More than ever, our clients want to work with partners who prioritise the environment and make a positive impact on people’s health. It’s an exciting time because we get to be creative and really make an impact.
Our health-and-wellness framework flows from soil to plate, weaving together great food, great people, nutrition, culinary medicine, and a holistic approach. We prioritise engagement and clear communication, recognising that while health awareness exists, there’s a need to close the gap, to truly inspire change.
We’re not here to tick boxes. At Gather & Gather, we research, innovate and deliver beyond the plate for our clients and customers.
Rooted in flavour, quality, science and behaviour, we understand food’s powerful impact on physical and mental well-being and take seriously our role in making that impact positive for the people we serve.
How have you seen the industry change in the last five years?
The shift toward sustainability has been huge. Five years ago, speed and convenience were the focus. Now it’s about a quality experience, transparency, and the impact on health and the planet.
We’re also adapting to hybrid work styles, so we’ve become more flexible, tailoring our services to meet changing schedules and preferences.
What are the main challenges?
Challenges? There are a few! Rising costs and finding skilled talent are big ones, but we’ve found that by working closely with local suppliers and investing in our team, we can navigate these obstacles. It keeps us on our toes, always looking for ways to adapt and improve.
What are the main opportunities?
There are so many opportunities to make a positive impact. Clients are more focused on sustainability, which aligns perfectly with our values. It’s a chance to really push forward with all of our work streams, especially the key focus areas, like waste reduction and sustainable sourcing.
As people expect more from their food experiences, we can get creative in serving fresh, nutritious and exciting food. For us, that’s just the starting point. We believe in going beyond the plate – adapting to the rapidly evolving marketplace, embracing changes in farming practices, and staying at the forefront of nutritional science and studies. Our goal is to set new benchmarks in holistic, health-focused dining, ensuring every step meets the highest standards of care and innovation.
How have Irish people changed as customers in the last five years?
Our customers have become more thoughtful and curious, especially in the corporate space. People want more transparency about where their food comes from and how it’s made. There’s also a big focus on health, with a lot more demand for balanced meal options and for different dietary requirements. Clients and their employees aren’t just looking for fuel for breakfast or lunch – they want a moment of enjoyment and something that reflects their personal values.
What could the government do that would make the industry more secure?
There are obvious things that are given much coverage in the media, such as the reduction in VAT rates, but, for us, the biggest impact of government policy has to do with the ongoing change to the minimum wage.
While we welcome a progressive approach, a higher minimum wage indirectly raises overall labour costs.
There is always a knock-on effect that ripples across the business that can impact operational budgets.
Given that Gather & Gather relies on a large team to deliver high-quality services, this can put pressure on margins, especially when combined with rising food costs and the inflation experienced in the last few years. It’s a balancing act to get it right.
A positive effect of the wage increase is that it can make the hospitality industry more attractive to potential employees, helping us to attract and retain skilled team members. The higher minimum wage signals a commitment to fair pay, which we all welcome, as it is important in an industry facing talent shortages. It also aligns with our culture and values around employee well being and recognition, which contribute to employee satisfaction and long-term retention.
It would be great to see more support for sustainable practices in the industry – practical things, such as grants or tax relief to help with training, or embedding technology that tracks and monitors energy or food waste. It would also help if there were more initiatives aimed at training and developing talent within hospitality. These kinds of supports would help businesses continue to innovate and contribute to a thriving hospitality sector.
How do you feel about the recent closures of restaurants?
It’s disheartening to see so many well-known spots close their doors. The pressures facing industry are real, with rising costs and changing consumer patterns taking their toll. While we’re in a different space, we definitely share some of those same challenges, so it’s a reminder to stay resilient and to keep focusing on adding tangible value to [what we offer] our clients, so they are comfortable with the benefit that Gather & Gather brings to them.
Please tell us about the importance of sustainability.
Sustainability is something we care deeply about – not just as a company, but for me, personally, as well. We know the impact the food industry can have on the environment, so we’re committed to doing our part. This means reducing waste, sourcing from local growers, producers and suppliers, and constantly finding ways to minimise our footprint.
We hold a three-star rating from the Sustainable Restaurant Association – SRA – through its industry standard Food Made Good framework. We achieved this back in 2018, and it is the only global sustainability certification designed especially for the foodservice industry.
This evaluation of operations defines what ‘good’ looks like for foodservice businesses in today’s world. It rewards action over intention and provides businesses with a thorough and tailored action plan for improvement, year on year – and you join a movement of like-minded organisations that are working to create a socially progressive and environmentally restorative hospitality sector.
As part of a larger organisation, we’ve been lucky enough to have the support and expertise of our central sustainability team. That’s a huge advantage in terms of knowing what the right thing is, especially in the current world of disinformation and misinformation.
We have pledged to be carbon neutral by 2040 and are working closely with our clients and suppliers to positively impact our communities and the environment. It’s incredibly rewarding to work with clients who share these values and want to make a positive impact together.
Please tell us about the move to the Great Place to Work certification.
Getting certified as a Great Place to Work was a big moment for us! It’s a testament to the kind of culture we strive to build – one where everyone feels valued and excited to come to work. We believe that when our team is happy and motivated, they bring that energy to our clients, making our services that much better.
Please tell us about your own career so far.
I’ve spent over two decades in hospitality, and I still get a thrill from seeing a client or customer light up over a great meal or a creative solution. My career path has taken me through various roles in operations and leadership, and each one has taught me so much.
I’m especially passionate about delivering great food programmes for our clients – always pushing the boundaries while keeping our service at a very high level. It all has to be underpinned by a constant flow of innovation, to keep it interesting and successful, so leading Gather & Gather Ireland is really a perfect fit.
What do you do when you’re not working?
I love to travel – who doesn’t? On my travels, I enjoy discovering the local fresh-food markets and the restaurants that are true to local flavours – that’s the foodie in me! It keeps me inspired and gives me fresh ideas to bring back to our business.
What plans are coming in the next 12-18 months?
We’ve got some exciting things planned! We’ll be continuing our focus on sustainability and working with local farms, suppliers and producers. Well-being remains a huge part of what we do, and for 2025, we are bringing our customers on a journey to understand why we do what we do – the health benefits to them, and the power of food as medicine.
It’s exciting to work on opportunities where we are expanding our digital offering. This can make the experience even better for our clients and customers, and the insight and data that gives us is hugely significant in developing our service offering – and, of course, we’re investing in our team, to ensure they’re well supported and ready to tackle the future with us.
