Catering Scotland

The Entiér Ethos

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The Entiér Ethos

October 21
20:07 2013
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To anyone who has worked in the offshore catering industry for the last few years, the names Peter Bruce, Colin Henry and Scott Jackson will have a familiar ring. Having left the senior management team at ESS in 2008, they decided to team up with Mike Reilly, an Aberdeen businessman who owns the Olive Tree restaurant and Black Olive brasserie in the city’s Queens Road, in addition to the Olive Garden Catering Company. The latter, which employs more than 70 people and enjoys an annual turnover of £3m, has been established in Aberdeen for many years and currently holds prestigious contracts with four clients over 15 sites. The next step for Mike was to break into the offshore market and his colleagues felt the time was right to merge the businesses together to create an all-encompassing catering company. With the blueprints drawn up, the newly formed team officially launched Entiér in September last year with Peter joining on 1st January 2009: ‘There was a noticeable synergy between our two organisations, and it made sense to pool our experience and resources and work together in launching Entiér,’ explains Colin. ‘We believe in the same principles and we were looking to offer a more local approach to offshore catering. Essentially, we wanted to change the dynamics of the market by introducing a niche catering and facilities-management company which uses quality local produce, local suppliers and employs local people. Now we are up and running, we are hoping to change the landscape for good.’ And the new company got off to an encouraging start after winning a sizeable contract providing offshore hotel services on the Forties Alpha and Delta platforms from mid-February: ‘It’s a great starting block and I think our local approach to the tender was a significant contributing factor in being awarded the contract,’ explains Colin. ‘Although we provide cleaning, housekeeping and welfare services for their clients, it is the catering operation which truly sets Entiér apart from our competitors.’ As part of their commitment to provide healthy, nutritionally balanced dishes, Colin and the team are in the process of applying for the healthyliving award across all of Entiér contracts. Launched by Consumer Focus Scotland (formerly the Scottish Consumer Council) in 2006, the award gives national recognition to caterers and the foodservice sector for providing healthier options on a consistent basis. ‘Serving over 1 million meals per year offshore and 780,000 onshore, we have a responsibility to provide the best we can,’ adds Mark Donovan. ‘At the end of the day, the [oil] companies want their staff to be healthier, and there’s a definite shift in people’s awareness and attitudes towards healther lifestyles. This is manifesting itself through a marked decrease in popularity for the less healthy options of yesteryear.’ And, as well as providing wholesome, healthy food, Entiér also offers various housekeeping, cleaning and welfare services. ‘Everything we do has a health and safety implication, so providing a safe, clean and tidy environment is of paramount importance to us and our clients,’ explains Colin. ‘Food is only part of the package and we can provide a number of additional services to improve crew welfare, including recreational facilities, satellite TV, newspapers, magazines and office services. We can even provide refurbishment services in association with one of our partners.’ Back on dry land, Entiér benefits from the experience, reputation and contact base of Mike Reilly’s Olive Garden Catering Company, organising the food and management at all sizes of events in any location, from offices and education facilities to private functions and parties. ‘We want to grow but we want to maintain our differentiating factors,’ says Colin. ‘We’ve linked up with global partners who have the same vision, values and passion as we do, so that when we work abroad we can do so with the same values as we have here.’ Indeed, Entiér appeal isn’t limited to UK-based platforms and clients. With an international reach spanning five North Sea units and three international vessels, the company’s key partnerships allow them to operate in over 40 countries worldwide, including Norway, the Netherlands, Mexico, Brazil, India and Malaysia. ‘However,’ concludes Colin. ‘The important thing for us is to retain the local perspective and philosophy that we started with. We want to develop the local feel of our company on a global scale.’ The fact that they have already landed a three-year contract with Apache North Sea worth an impressive £7.5million is testament to the power, influence and experience of Entiér founding directors. Where they go next is up to them, but one thing’s for sure; there’s a changing tide in offshore catering, and Entiér is already riding the wave.

www.entier-services.com

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When three ex-directors from an Aberdeen-based offshore caterer joined forces with the owner of a successful onshore catering company, a dynamic, fast-growing operator was born; CateringScotland.com welcomes you to the world of Entiér…

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