Executive summary
At Wilson Vale, we believe food is far more than something that simply fuels the day.
It’s one of the simplest and most powerful ways to bring people together, encourage collaboration and create a workplace where people genuinely want to spend time.
For a business built on creativity, innovation and teamwork, the workplace dining experience should reflect the same values.
Kwalee has built an incredible reputation by creating engaging experiences that bring people together.
We believe the food experience should do the same.
Within this proposal you'll find three flexible operating models, each delivering the same chef-led Wilson Vale quality while offering different approaches to investment and employee contribution.
Whichever model you choose, our ambition remains the same:
To create a vibrant food destination that becomes an integral part of everyday life at Kwalee not simply somewhere to eat, but somewhere people choose to gather, collaborate and recharge.
Because the best workplaces aren’t just built around great people.
They’re built around the moments that bring those people together.
Three Ways to PLay
Fully Subsidised
At a Glance
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Employee Cost: Free
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Projected Daily Footfall: 100% (80 employees)
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Annual Kwalee Investment: £220,079
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Average Daily Cost to Kwalee: £10.58 per employee
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Experience: Premium employee benefit
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Best For: Maximum engagement, wellbeing, recruitment and retention
£2 Employee Contribution
At a Glance
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Employee Cost: £2 per day
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Projected Daily Footfall: 90% (72 employees)*
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Annual Kwalee Investment: £174,000
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Average Daily Cost to Kwalee: £8.37 per employee
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Experience: Shared investment
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Best For: Balancing employee value with sustainability
Employee Pay Model
At a Glance
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Employee Cost: Pay as you dine
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Projected Daily Footfall: 75% (60 employees)*
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Annual Kwalee Investment: £104,327
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Menu Pricing: Based on a 20% food margin
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Experience: Modern workplace café
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Best For: Choice, flexibility and commercial sustainability
Overview
Breakfast and lunch are provided free of charge, creating a genuine employee benefit that supports collaboration, wellbeing and maximum restaurant utilisation.
Overview
A modest employee contribution allows Kwalee to continue heavily subsidising the restaurant while reducing the annual subsidy. Participation has been modelled at a slightly lower percentage of the daily population to reflect normal purchasing behaviour when employees contribute towards lunch, whilst still anticipating excellent engagement.
Overview
This model allows employees to purchase meals at subsidised prices. The lower participation assumption reflects typical workplace dining behaviour when employees pay towards meals, while still creating a vibrant and well-used food destination.
Participation Assumptions
The fully subsidised model assumes maximum utilisation of the daily workplace population. The employee contribution and employee pay models have been based on lower participation levels to reflect industry-standard dining behaviour where employees contribute towards meal costs. These assumptions provide a realistic financial forecast whilst still anticipating strong engagement.
Comparison
Category | Level 1 | Level 2 | Level 3 |
|---|---|---|---|
Annual Investment | £220,079 | £174,000 | £104,327 |
Employee Contribution | Free | £2/day | Employee Pays |
Projected Footfall | 100% | 90 | 75% |
Daily Covers | 80 | 72 | 60 |
Best For | Employee Maximum Benefit | Balanced Approach | Commercial Flexibility |
THE TEAM Behind the food
Behind every great workplace dining experience is a great team
Your Launch Team
1x Chef Manager
Leading the kitchen, creating seasonal menus and delivering the daily food experience.
1x General Assistant
Supporting front-of-house service, customer experience, coffee, grab-and-go and daily operations.
Both roles are based on
full-time hours, five days per week
providing the right level of resource for the projected business volumes.
The labour model includes all employment costs and employer on-costs, including:
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Salaries
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National Insurance
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Pension contributions
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Holiday entitlement
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Life Assurance
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Perkbox employee wellbeing and rewards platform
Salary levels have been benchmarked against current local market rates to ensure the operation remains competitive for recruitment while supporting long-term employee retention.
As Kwalee grows, the catering operation can grow with you. The staffing model has been designed to remain flexible and can be reviewed, adjusted, and re-costed in line with changing business volumes and employee numbers.
BUILDING A LONG-Term Partnership
Beyond Lunch
The financial model has been based on the day-to-day restaurant operation only. Additional hospitality requirements including meetings, game launches, events, celebrations, would be planned separately and transparently recharged at cost, ensuring the daily catering budget remains focused on delivering an outstanding employee food experience.
Fixed Financial Guarantees
Our proposal has been designed with one priority in mind creating the right catering solution for Kwalee.
Rather than introducing a fixed financial guarantee at this stage, we've focused on developing a flexible operating model that delivers an outstanding employee experience while providing a sustainable platform for future growth.
We believe any financial guarantee should be aligned with the final service specification, employee participation levels, operating hours and, importantly, the agreed contract term.
As discussions progress, we would be delighted to explore an appropriate guarantee that reflects the agreed commercial framework and provides both value and reassurance to Kwalee.
Our aim is always to build partnerships that are transparent, commercially sustainable and designed for long-term success not simply to meet short-term financial commitments.
THE FOOD VISION
Whether it's breakfast before the morning stand-up, lunch between development sprints, coffee with a colleague or street food to celebrate a game launch, every interaction is an opportunity to strengthen culture and create a workplace people genuinely look forward to being part of.
Breakfast
Starting the day right way is key and breakfast plays a huge part in this, from maple glazed bacon rolls, fresh fruit, and homemade yoghurt to a warm cinnamon bun with our signature coffee, we will have something to please every palate.
Breakfast sandwiches & rolls
Locally sourced crispy butchers bacon or handcrafted sausages, veggie sausages or organic fried egg all served in a Sourdough bap or sourdough bread with ketchup or brown sauce.
Specials
Our weekly breakfast specials not only feature the classics such as American style blueberry pancakes, French toast, and our twist on the Sausage & Egg McMuffin, there will be World Breakfast dishes for to try, like Chinese Congee, Tunisian Egg Shakshuka or Cheela pancakes served with a spiced potato and vegetable filling.
Porridge Bar
Homemade porridge (including a dairy free option) with a selection of fruit, seeds, local honey, and fresh fruit purées.
Pastries & Bakes
A selection of freshly baked pastries, cinnamon buns, sweet or savoury breakfast muffins changing daily
Fruit & Cereal Bar
Fruit, cereal, and yoghurt bar - a varied range of cereals, homemade natural yoghurt, and fresh cut seasonal fruit.
Toasting Station
Hand cut bloomer breads, bagels, crumpets, and muffins. Selection of preserves, local honey, peanut butter, and marmite.
SOUPS
Homemade soups
Roasted vine tomato & mascarpone with chunky pesto
Classic leek and potato
Thai butternut squash and coconut Butterbean and sage
Woodland Mushroom and tarragon
Mexican bean and sour cream
Freshly baked Bread
Rosemary and rock salt focaccia
Rye Bloomer
Super seed ciabatta
Caramelised onion loaf
Toppers
Basil oil
Crispy onions
Croutons
Toasted seeds
Parmesan crisps
hot counter
State-side Sliders
100% Beef slider OR Chili bean sliders, brioche buns, cucumber relish, cheddar cheese, crispy bacon & Chunky potato wedges
Middle Eastern Feast
Lamb Kofta or Grilled Feta , lemon freekeh, cauli rice, fresh herbs, green beans & pea shoot salad with zhug
Korean Town Kitchen
“Crispy Korean fried chicken or Korean fried cauliflower burgers Miso mayo , Kimchi slaw, Toasted sesame milk roll, soya, and ginger greens & nori fries “
El Taco
Handmade Soft-shell tacos with a selection of fillings chipotle smoked beef, Pulled Smokey jackfruit, crushed chipotle beans, fried peppers & onions, pinto beans, guacamole, salsa, baked sweet potato wedges, Monterrey jack cheese sauce
Greek Odyssey
Souvlaki with chargrilled Pork or Cypriot halloumi marinated in Greek Herbs, lemon juice & Olive Oil, served with freshly grilled Greek Pita, fries, tomato, red onion & homemade tzatziki sauce.
Katsu Bar
Panko breaded Chicken or Aubergine Katsu with Sticky white rice, Katsu curry sauce, pickled cucumber and carrot salad crispy onions and toasted peanuts
Mac n Cheese
Smokey cheese sauce with a selection of toppers Crispy chorizo, Bacon bits, crispy onions, chunky red pepper pesto, halloumi croutons, Pulled Chicken, firecracker beans
Roti Rolls
Tandoori chicken or rainbow bhajis, masala potato & cauliflower salad, raisin & herb dressing, mango yoghurt and Coriander Roti
Sustainable Fish Friday
Breaded Hake , Hand Cut Chips, Peas, Ketchup, tartare Sauce & Lemon
Sumptuous salads
There will be a daily selection of seasonal salads, dressings, toasted seeds, and croutons for you to create that perfect plate in its own or go alongside the hot main course.
A selection of these style of salads will be available daily
Grilled Nectarine, Buffalo Mozzarella, Rocket & Pomegranate
Roasted Carrots, Toasted Pumpkin Seeds & Harissa Yoghurt
Candy Striped Beetroot, Feta Cheese, Spinach & Black Quinoa
Charred Runner Beans, Lemon Vinaigrette & Ricotta Cheese
Chargrilled Courgette, Heritage Tomato & Salsa Verde
Pickled Fennel, Red Onion & Radish Slaw Butterbean
Hummus, Watercress & Cucumber
Grilled Baby Gem Caesar, Parmesan, Garlic Croutons, Soft Boiled Eggs
Summer tomato, torn basil and peach Artichoke, courgette, and kale
Mixed green leaves in season including rocket, kale, cavolo nero and watercress
Roast baby carrots with carrot top pesto
Desserts, Cakes, Bakes & Beyond…
It is so much more than cake, whether it’s a morning treat, something after lunch or an afternoon pick me up there will be a daily selection to tempt even the saintliest!
You may have thought you did not want a treat when at the till but you can see them, smell and reach them and they are calling to you, resistance is futile!
Cheese and Herb cruffin – muffin, croissant, scone – its clever blend of all three
Homemade sausage rolls made with locally sourced pork, fresh herbs and our secret spice blend wrapped in buttery homemade pastry
Loaf cake
Dante devil food cupcake
Lemon drizzle cake
Gluten free carrot cake
Beetroot and chocolate brownie
Power bar protein flapjack
The Wilson Vale signature Mars Bar Cake! Made with our own top-secret recipe!
Homemade cookies – The chocolate cookie sandwich, Oat and Raisin, The Everything cookie (choc chip, Smartie, and marshmallow), Giant Jammie Dodger and Lemon and Ginger sandwich cookie.
Dessert jars, fresh cut fruit, and yoghurt pots
Beyond lunch
Workplace dining should be anything but routine. We’ll keep things fresh with launch events, themed food days, food trucks, supplier takeovers, taster tables and seasonal pop-ups creating moments that bring people together, spark conversation and give everyone another reason to look forward to being in the office!
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ABOUT US
Why Wilson Vale?
Wilson Vale is a B Corp Certified™ contract caterer, founded in 2002, built on a passion for culinary craft and exceptional food experiences.
We partner with forward-thinking clients across workplace dining, conference venues and independent schools delivering bespoke food services that reflect their culture, wellbeing goals and sustainability ambitions.
At the heart of our business is a simple belief: great food starts with great people. Our professionally trained chef-led operations team nurtures creativity develops talent and protects essential craft skills in the kitchen. Every menu is thoughtfully designed using quality, seasonal produce, ensuring a fresh, tailored offer without compromise.
Our teams don’t just serve food they become a seamless extension of our clients’ businesses. By actively listening, adapting and continuously improving, we create warm, engaging environments and build long-lasting partnerships that consistently exceed expectations.
As a Certified B Corporation™, we hold ourselves accountable to the highest standards of social and environmental performance. Sustainability is embedded in everything we do from reducing food waste and sourcing responsibly, to supporting ethical producers and community initiatives.
Our commitment to people, planet and purpose drives a sustainable growth model that protects resources while maintaining exceptional service.
With a reputation built on consistency, care and creativity, Wilson Vale delivers excellence as standard quietly, confidently, and always with integrity.
For You This Means...
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Fresh Seasonal Food
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Vibrant social spaces that encourage collaboration, connection and community.
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Flexible service models that adapt to the realities of production schedules, events and campus life.
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A partnership approach focused on listening, evolving and continually improving.
Decisions are made quickly
Innovation happens naturally
Senior team actively involved in every partnership
Our People, your advantage
Our experienced Operations Team sits at the heart of everything we do.
Every member of the Operations team is a qualified chef, combining genuine passion for food with a strong understanding of great hospitality.
With area managers responsible for no more than ten sites, we ensure consistent, hands on support every two weeks, keeping standards high and teams motivated.
Led by Managing Director Melissa Wallbank and Managing Director of Operations Phil Hindmarch, our leadership team brings decades of experience, deep sector knowledge, and a collaborative, hands on approach. Together, they provide strategic direction, operational excellence, and ongoing support from mobilisation through to long term delivery.
We build strong, lasting relationships with our clients, combining expertise with a fun and friendly approach. The result is a responsive, supportive partnership that consistently delivers value, quality, and an outstanding experience.
There are no additional charges for Area Manager Operations Director and Head Office support this is covered in our Management Fee
Jack Jarman
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Riccardo Corbinzolu
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Phil Hindmarch
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Melissa Wallbank
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Central Team Support For You
Behind every successful onsite team is a strong and dedicated Head Office function, ensuring everything runs smoothly and efficiently.
This allows our Chef Managers to stay focused on what they do best delivering great food and outstanding service without distraction.
Our specialist teams across Finance, HR, Training, Purchasing, ESG, and Marketing work together to provide expert support at every stage. From recruiting and developing great people to sourcing high quality ingredients and keeping the offer fresh and engaging, every detail is covered.
We combine this expertise with the same fun, friendly, and hands on approach that defines our operations team. The result is a seamless, well supported service that drives consistency, adds value, and enhances the experience for every client.
Accounts Assistant
Head of Finance
Payroll Manager
Payroll Assistant
HR Director
Learning & Development Manager
HR Generalist
HR Administrator
Senior Designer
Graphic Designer
ESG Director
Purchasing Manager
Sustainability
AND SOCIAL ENTERPRISE
As a Certified B Corporation™, Wilson Vale is committed to using business as a force for good. Our ESG strategy is centred on creating positive environmental, social and economic impact through responsible sourcing, reducing waste, investing in people and supporting the communities in which we operate.
Our ESG commitments are to:
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Reduce our environmental impact by minimising food waste, reducing carbon emissions, increasing seasonal sourcing and eliminating unnecessary single-use plastics.
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Source responsibly, prioritising British, seasonal and ethically produced ingredients that support animal welfare and sustainable farming.
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Create meaningful social impact by partnering with organisations such as OLIO, Bounce Back Food and Magic Breakfast, while supporting local charities and community initiatives.
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Invest in people, providing fair pay, career development, wellbeing support and an inclusive workplace where everyone can thrive.
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Measure, report and continuously improve, providing transparent ESG reporting and working collaboratively with Mitsubishi Electric to achieve shared sustainability objectives.
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Our ambition is simple: to leave a positive impact on every person, community and environment we touch while delivering exceptional hospitality.
From Local To Sustainable
Fresh and creative menus and commitment to a sustainable service.
The Full Circle is a central hub for our chef managers to plan theme days and menus around our current sustainable initiatives.
We are currently developing a website where the chef manager will be able to find out more info about each initiative as well as downloading menu templates and ordering marketing to use on the counters, informing clients about the sustainable choices made while developing their menus.
Reduce Waste | Maximise Value | Lower Impact
