Tags:

Lexington debuts in Best Small Companies to Work For List

Chris Druce
Monday 02 March 2009 11:39
Lexington logo

Contract caterer Lexington has been named as one of The Sunday Times’s Best 100 Small Companies to Work For 2009 - the only hospitality operator to make the list.

Lexington made its debut at 53 in the list of the best 100 companies, which this year had 565 entries. The top 100 list is based on the views of more than 32,000 employees.

Mike Sunley, managing director of Lexington Catering, told Caterersearch that the team was delighted to receive the recognition.

“It had been an ambition we had held from the day we started Lexington seven years ago and was the inspiration for a number of our team training and retention initiatives,” he said.

“Some of these, such as giving everyone a day off for their birthday and Baby Gap vouchers for all new parents, even came from sharing ideas with previous Best Companies winners.”

Companies in the list are scored against five categories: Leadership, wellbeing, belonging, giving back and personal growth, which leads to an ultimate score and position in the top 100.

The 100 Best Companies to Work For, aimed at larger employers, will be published in The Sunday Times Magazine next Sunday (8 March).

For more from Mike Sunley, see this week’s Caterer (5 March).


Best Small Companies to Work For >>

Contract catering predictions for 2009 >>

Matt Jaynes named as Lexington Catering’s LexChef 2008 >>

Caterers must be more open with customers >>

Lexington wins multimillion-pound deal with Schroders >>

Lexington adds to chef team as it pursues growth >>


By Chris Druce


E-mail your comments to Chris Druce here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Jane Sunley from Learnpurple Restaurant project leon John Campbell
Jane Sunley from Learnpurple
discusses leadership
Watch the video here
The Restaurant Project from
The Art of Service
Watch the video here
Interview with Leon's Henry
Dimbleby and John Vincent
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here