Food and drink companies make, move, sell and serve food and drink to people in a range of settings: at home; at work; at school; in cafés, bars and restaurants; and even on the move. Our changing lifestyles have affected our consumption of food. Working late, playing hard, and living well has influenced what we want and the way we want it: we are increasingly demanding quality, originality and 24-hour access to convenience.

Size

The food and drink sector as a whole is the country largest single employer, employing over 3.5 million people in the UK:

• food and drink manufacturing has a turnover of over £66billion per year (Food and Drink Federation, 2005);
• consumer expenditure on food and drink in 2004 represented 21% of the UK national consumer expenditure (Food and Drink Federation, 2005);
• there are over 6,500 companies across Britain associated with food and drink manufacture and sales, accounting for 12% of total employment in the country (North West Student and Graduate Online, 2004).

Culture

Many aspects of the food and drink industry are heavily driven by customer service. Putting the customer first can result in long hours and weekend working, particularly within hospitality and retail divisions; a Monday to Friday ‘nine to five�working pattern is not usually an option.

The industry is highly competitive. The restaurant and pub industries are perhaps more vulnerable to economic conditions but, nevertheless, there is still a real confidence in the future long-term health of the UK restaurant and eating-out market.

Graduate recruitment

Good graduates are currently in high demand. Employers in the sector are working hard to try to improve perceptions of the industry and to attract and retain talent. For example, professional industry bodies, such as the British Institute of Innkeeping (BII), in conjunction with leading employers, are going to great lengths to give the trade a more professional image by setting up or adapting existing graduate training schemes and trying to hold on to their student part-timers.

Many employers offer structured graduate training schemes, particularly in manufacture and retail. Opportunities for graduates within food service and catering tend to be more ad-hoc and less structured although, once in, prospects are good. The content of training schemes varies tremendously between employers, as does the organisational culture: graduates who feel they are suited to Waitrose may not be comfortable at Aldi, and vice versa.

Employers are also collaborating to attract talent. Management Development Services (MDS), a partnership of 26 companies across the fresh food and produce industry, now provide a two-year training scheme with the possibility of international postings and gaining additional qualifications and access to further support. Graduates of all disciplines can apply. Trainees are paid £17,500 and, in 2005, over 80% obtained permanent employment with member firms.

Opportunities for progression are generally very good. Although entry into a variety of specialisms remains competitive (eg, human resources, sales, and engineering), a general shortage of skills offers great opportunities for early responsibility and accelerated promotion �if you show the talent and ability, you will succeed.

The scope of the industry

There is a wide range of opportunities for graduates in a number of different settings:

Supply chain

Roles involve the procurement of raw goods and product distribution, for example, in agriculture or fishing. Typically, account managers work to meet customer demands and maintain the flow of production. Ensuring that the areas of procurement, technical, sales, operations and logistics operate effectively together is fundamental in all supply chain positions.

Food and drink manufacturing

Employers in this setting provide a broad spectrum of graduate opportunities, ranging from specialist roles, such as food technologists and new product development managers (charged with identifying innovative ideas), to production management and packaging roles. There are also the common favourites, such as engineering, quality assurance, human resources, marketing, sales, and finance positions.

Food and drink manufacturing is the single largest manufacturing sector in the UK, accounting for almost 15% of the UK total manufacturing (Food and Drink Federation, 2005). This is a high-pressure, competitive environment where teams need to work well together and make sound and innovative business decisions. Within manufacture, roles in development are popular amongst graduates �covering nutrition, statistics, prediction, patents, legislation and logistics �yet good food science graduates are in short supply. Opportunities with smaller manufacturing companies are an attractive option for some (accounting for over 94% of food manufacturing organisations).

Distribution and warehousing

This involves overseeing the effective distribution of international food and drink supply: when it is needed; where it is needed; and how it is needed. This is either handled in-house by grocery retailers or manufacturers, or is contracted out to a third party.

Moving goods and services from one point in the supply chain to another involves planning, scheduling and stock management. Roles include warehouse transportation, inventory management, systems control, and strategic management, not forgetting support roles in finance, human resources and IT.

Wholesaling and retail

Retail organisations range from localised niche markets to multinational supermarket chains. Roles may focus on e-commerce, market research or public relations. Although hours can be long and the work demanding, many retail managers thrive in this challenging environment, reaping the rewards associated with success. Large stores have a weekly turnover in excess of £1m and may employ up to 400 staff.

Positions at head office, whilst fewer than those in stores, are available with relevant store-level experience.

Food service and catering

This includes hotels, restaurants, fast food outlets, pubs, clubs and bars, and contract catering. In all settings, employers look for excellent customer service and team management skills.

Contract catering is a growth industry and, increasingly, an attractive option for would-be entrepreneurs. It represents fine dining, production kitchens (school dining, and hospitals, for example) and in-company catering and food services. Those working in food service management, although not the highest paid in the industry, are increasingly being rewarded with benefits, training opportunities and sometimes travel as their careers progress.

Roles also exist in managed pubs, clubs and bars, which may provide opportunities to move on to owning your own business through tenanted and leased operations. Around three-quarters of pubs are freehold or tenanted and can be classified as small to medium-sized organisations (SMEs). Some high fliers may progress to regional or head office roles.

Communications

The management of information related to food and drink is expanding and includes working for trade associations and in public relations. A growth in the demand for and provision of food-related consumer information has led to new websites, such as Food Future, and an increase in roles within communications, public affairs and information services.

Careers in market research and analysis are also available, for example, with worldwide food and drink research organisations.