Small Company, Big Impact: How PINCH is Making Waves in Food Service

Insights from Katy Thompson on the Food Service Matters Podcast.

Building a successful food service company is no easy task, let alone in the middle of personal adversity. But that’s exactly what Katy Thompson, Managing Director of PINCH, did in 2022—shortly after being diagnosed with breast cancer. Her journey is one of resilience, innovation, and a passion for great food and great people.

In a recent episode of Food Service Matters, host Patrick McDermott sat down with Katy to explore how PINCH—a small company with big ideas—is making waves in the food service industry. From tailored food offerings to employee-first leadership and sustainability initiatives, Katy shares the key elements that set PINCH apart from the competition.

Unlike some of the larger operators who take a one-size-fits-all approach, PINCH is customer-led and highly adaptable. Katy believes that food service should be bespoke, not cookie-cutter, and her team focuses on aligning their offerings to client needs.

🔹 Why it works: Being a smaller operator allows greater agility, meaning PINCH can tailor menus, offer personalised service, and respond quickly to customer feedback.

🔹 The result? Happier clients who truly feel heard and valued, and a business that can compete with industry giants through flexibility and innovation.

For Katy, a thriving business is built on great people. That’s why PINCH prioritises staff development, offering clear progression paths, enhanced benefits, and flexibility based on employee needs.

🔹 Listening to employees—Some team members simply want a stable job, while others seek career progression. PINCH meets both needs, ensuring everyone has a tailored experience within the company.

🔹 Real benefits that matter—From London Living Wage to enhanced annual leave, PINCH invests in its people.

🔹 The long-term impact? Employees who feel valued, stay longer, and deliver outstanding service to clients.

Tune in now to hear Katy’s leadership philosophy in action

Sustainability and health-conscious menus are growing priorities in food service, and PINCH embraces this through a “stealth health” approach. Rather than forcing plant-based choices, PINCH naturally incorporates flavourful, plant-forward meals into their offerings.

🔹 Why it works: Customers enjoy the food first, without feeling like they’re being pushed toward plant-based options.

🔹 How PINCH is leading: Aligning menu design with client sustainability goals, whether that’s reducing packaging, cutting food waste, or incorporating more plant-based ingredients.

Katy sees three major challenges shaping the food service industry in 2025:

1. Rising costs & supply chain disruption—Balancing affordability and quality will be more critical than ever.
2. Labour shortages & retention—Businesses must invest in people to attract and keep top talent.
3. The evolving ESG landscape—Companies must align sustainability strategies with customer expectations.

Despite these challenges, PINCH is poised for continued growth, proving that small businesses can make a big impact when they put people and purpose first.

Katy Thompson’s journey with PINCH is a testament to resilience, innovation, and people-first leadership. From crafting bespoke experiences to fostering employee growth and embracing sustainability, PINCH is showing the industry that bigger isn’t always better.

✅ Want to hear Katy’s full story? Listen to the latest episode of Food Service Matters now!

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