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Olive Catering Services: Branching Out

  • 2016-08-25-charles-campion-709032

To celebrate its 10th anniversary, independent contract caterer Olive Catering Services briefed WPR on its first ever foodservice PR campaign that would have the brand showcasing the benefits of food innovation in the workplace catering environment.

WPR was challenged to give the then-fledgling contract catering company regular visibility in front of the business and industry sector’s key decision-makers via its core trade press. Not only did activity need to promote the benefits of having an on-site staff restaurant to employers, it also needed to celebrate innovative menu development and the organisation’s ability to bring high street influences into its staff restaurants nationwide.

Within 12 months, the brand had been featured as the cover story in the sector’s lead publication, B&I Catering, had its flagship Capital One staff restaurant showcased in The Caterer, and its Veolia eatery ladled with praise by revered food critic, Charles Campion.

Aside from going from zero to cover star within a few short months, Olive was also on hand to offer inspirational catering advice from its award-winning food innovation team. From showcasing the benefits of theatre style cooking at ‘the Kerb’; Olive’s very own street food offering, to commenting on the rise of Thai and Vietnamese food, Olive soon had the great and the good of the foodservice trade press eating from the palm of its hand.