goddard catering group 60th anniversary

SUNDAY, DECEMEBER 7, 2014.

16 PAGE SPECIAL

2. SUNDAY SUN SPECIAL DECEMBER 7, 2014

Charles Herbert, chairman of Goddard EnterprisesLimited (GEL) spoke on the occasion of the 60thanniversary celebrations for Goddard Catering Group(GCG) specifically stating that GCG “is a jewel in GEL’scrown”. The following is excerpted from his welcomingmessage at the elegant affair held at the Barbados Concorde Experience.

“MORE THAN FROM a financial perspective, GCGhas been proof that a Barbadian business with origin in a small family business, starting less than 100 yearsago, can successfully expand into 23 countries. Weintend to take this even further and to use the marketknowledge that GCG has given us to similarly expandother lines of business.

“With my background in working with pension plans I wish to say loud and clear that 60 is not GCG’sretirement age but that it is only now reaching itsprime. I hope that you will all enjoy the evening and sample a selection of what GCG has to offer.

Today is the day when we say ‘well done’ to not only our current staff and management, currently led by Stewart Massiah, but also to those who havegone before.

“Each generation of employee and manager has aduty to build on the operation that they inherit from theprevious generation and take it to a higher level. In thisway several generations have been responsible forGCG climbing the ladder of success and on behalf of GEL, I wish to say thank you and well done to each

and every one of you.“Besides our staff and our management, there are

others who have contributed to GCG’s success andwhom I wish to thank.

“GCG is a JV 50/50 partnership between GEL and LSG Sky Chefs, a subsidiary of Lufthansa Airlines.This is a partnership that we value and which increasesour competitiveness and credibility in the marketplace.Together we wish to grow stronger in the future.

“There would be no GCG without its customers,principally the airlines. You are the reason that we exist and we remember that.

“Your growth is our growth and our commitment is to assist you in making each flight a good experiencefor your customers.

“Thank you for your business and loyalty over theyears. We hope that in the future we will support youeven more by operating kitchens in more locationswhere you need service.

We work together with other airport serviceproviders from airport management to security officialsand together we contribute to the airport’s safe andefficient operation. We say thank you to all of theseparties with whom GCG works and who work with GCG.

“GEL knows how to run business efficiently,profitably, and in the interest of our country. There are areas in which we can assist with publicly runoperations and GEL is ready and able to assist in a way that is beneficial to all parties involved.”

DECEMBER 7, 2014 SUNDAY SUN SPECIAL. 3

CHARLES HERBERT, chairman of GoddardEnterprises Limited speaking at the 60thanniversary celebrations for Goddard CateringGroup. (GP)

[email protected]

IN 1954, the Geneva Conventionwas held to break ground on newefforts for peace and internationalprogress. At the same time, thecatering division of GoddardEnterprises Ltd, now known asGoddard Catering Group (GCG),began modestly a venture that would turn into amultinational enterprise.

At the time, Fred and FloGoddard were the managers ofthe Goddard-owned Crane hoteland the Goddard name had longbeen established from the 1920swith J. N. Goddard’s foothold in the retail food industry.

Philip Goddard, son of Fredand Flo Goddard, said, “You haveto recognise that in the dayswhen the Flight Kitchen started,all of the airline traffic intoBarbados was the typicalpropeller-driven type aircraft. The maintenance of those aircraftwas a little more problematic thanit is today.

“You used to have aircraftlayovers and the crew would needcatering. Trans Canada Airlines,the forerunner of Air Canada,approached my father and asked

if they could provide somesandwiches and they were very pleased with the service.”

“At first, it was intermittent but became regular when theyrecognised that they could getmore than just a sandwich traybut full plates, and so on. Thelogistics of getting the food fromThe Crane to the airport was a little problematic, so we had to overcome that.

“In the early days, my motherwas the one that ran the kitchen.She was a stickler for standards,sanitation, and on-time delivery.She was very much a no-nonsense person. That’s how shedeveloped an excellent categoryof staff who worked practically all their lives in the kitchenthereafter,” Goddard continued.

“After that, my fatherrecognised that we needed a much more substantial plantthat was dedicated for airlinecatering. It’s a completely differentbusiness from running arestaurant or a hotel restaurant,it’s totally different. With theconcurrence of the fellowdirectors of Goddard’s, he

invested in the beginnings of the Flight Kitchen at the airport.

“That was an interestingexercise because he had to getpermission from the Governmentto establish a business at theairport. So he went to see thePrime Minister, who was ErrolBarrow at the time. And heoutlined what he had in mind andwhat benefits it would be to theisland. Mr Barrow said, ‘Well,Fred, what are you doing rightnow?’ and my father said,‘Nothing.’ He then said, ‘Come let’s get in the car and go up to the airport and see where you want to put this thing.’

“They drove up and looked at the properties and my fatherindicated an area that he likedand Mr Barrow said, ‘No, youcan’t have that because that’swhere we’re putting the POLoperations.’ Then Mr Barrow said,‘You take from where that rock isover there to the corner overyonder and up by this tree,’ andmy father said, ‘Okay.’ Thepermission was given for him to go right ahead.

“My father then started the

development of the new FlightKitchen with a contract withBritish Airways and he alsobrought in a general manager, an operations manager, and anexecutive chef who were wellexperienced in the airline cateringactivities. That kicked off in 1967and it was well in operation whenI came back to Barbados in ’72and joined the operations.”

The airport-based operation


GoddardCatering Groupmaking history

FRED AND FLOGODDARD, founders of Goddard CateringGroup. (GPs)

PHILIP GODDARD, son ofFred and Flo Goddard. (RC)

• Continued on Page 6.

IN 1974, John George StewartMassiah joined a company thathad already made history as thefirst in-flight catering company on the island of Barbados.

Schooled in business studiesand public administration in Britain at LoughboroughTechnical College, Massiah joined Goddard as an operationsmanager. By 1979, he was very much a part of the visionthat Philip Goddard set aboutaccomplishing years prior. This year, Massiah celebrates 40 years with Goddard CateringGroup (GCG).

“I can also recall around 1974,Philip Goddard called themanagement team to a meeting,pulled out a map and put a bunch of pins in various countriesand said, ‘This is where we willbe in 15 years.’ At the time, beingyoungsters, we did not have thevision that Philip had, but Philip,40 years on, we can say we have bought in, thank you,” said Massiah.

By 1981, the group furtherexpanded to Jamaica through thepurchase of operations at boththe Kingston and Montego BayAirports in partnership with GraceKennedy and Co. Ltd. At this

time, Massiah was relocated toJamaica to be general managerof Versair Inflite Services. In 1983,he became country manager forJamaica’s GCG arm and by 1992,he was moved to the UnitedStates as vice-president ofoperations.

Today, from those humblebeginnings, Goddard CateringGroup, together with its jointventure partner LSG Sky Chefs,has operations in some 23countries across the Caribbeanand Latin America producing in excess of 13 million meals a year for over 75 of the world’sleading commercial airlines and corporate jet operators.

A dedicated team of over 3 200 employees is committed to the values laid down by the Goddard family and GCGbranded trucks can be seen at airports from Barbados to Montevideo in Uruguay.

GCG also provides over eightmillion meals and related servicesto an assortment of customersboth in the public and privatesector, including prisons, schools,government feeding programmes,offices, factories, service stations,and oil and gas platforms.

The group also operates

restaurants and concessions in airports, seaports, and mallsacross the Caribbean and Latin America.

In 2008, Massiah becamepresident of GCG and the sameyear saw the launch of GCGEvents in Barbados following the knowledge and experiencegained from being the officialcaterer for the ICC Cricket

World Cup in 2007 across ninecountries of the Caribbean.

“Since then, we have beenquietly building up our capabilityand capacity and currently theGCG Events brand operates insix countries of the Caribbeanand Latin America. The intentionis to grow this brand across theregion in which we operate andto become a one-stop option for quality event catering.”

In 2009, the group establishedGCG Ground Services whichprovides a full suite of groundhandling services to aircraft bothabove and below the wing in St Thomas in the United StatesVirgin Islands and at bothNorman Manley and SangsterInternational Airports in Jamaica.GCG Ground Services currentlyhandles over 12 000 flightsannually with 500 employees.

“We work with the best andthey make us the best. We’realways looking to expand. Weeven have private services tovillas and butler services. Weoffer complete coordinating,” said Massiah.

He continued: “I would like allof our customers to know that wevalue your business and therelationship that we have enjoyed

over the years and that you cancount on us to continue to strive to meet and exceed your expectations each and every day.”

“Across GCG, we really dobelieve in delivering world-classcustomer service as that is whatseparates an average operationfrom the best. I would like tothank the Goddard family forsharing the values that haveguided us over the past 60 years.

“Thank you to our past andcurrent management teamsespecially Joe Nicholson, mypredecessor, for their dedicationand commitment. Our deepappreciation goes out to all of our past and presentemployees who have been the foundation for our growth aswell as our joint venture partnersand our suppliers.

“Finally, I’d like to thank ourloyal customers without whomnone of this would be possible,”Massiah said.

“We look forward to the futurewith optimism as we position ourGroup for further growth bothlocally and internationally andlook forward to being ofcontinued service to you,”Massiah concluded.


Positive growthover the years

JOHN GEORGE STEWARTMASSIAH, president ofGoddard Catering Group. (GP)

http://www.kitchenrestock.comhttp://[email protected]

• From Page 4.

supported the growth of tourism in Barbados by meeting the evergrowing needs of a host of airlinesservicing Barbados which, in addition to Air Canada, included British Airways,Pan American World Airways and various charter flights. The operationearned an enviable reputation for quality and service.

In 1974, it was decided to expandoverseas and an in-flight catering unit was purchased in Antigua from Pan American.

At the same time, through the visionof Philip Goddard, who by then hadjoined the company from the US Marine

Corps, a joint venture was establishedwith the Marriott Corporation. Marriottwas then the leader in in-flight cateringaround the world, which helped GCGto develop both its operational knowhow and the skills of its people.

“I could see the Caribbean Basin was really my target of opportunity,” said Goddard. “I then set about trying to develop new businesses. I plotted all the areas of interest and possibility.The management team at that timethought it was rather adventurous.

“But it turned out to be a workablesituation. It’s a credit to the managementteam and the staff they have developed.The staff are enthusiastic, dedicated,and you couldn’t want more. The

aviation business is one where you haveto meet unusual demands. There’salways something that arises that youhave to meet the customer’s needs,”Goddard said.

Goddard recalled a proud moment in GCG teamwork: “I remember one day, three stretch DC8s arrived here with a ship transfer and the captainwalked in and said we need catering for 300 people.

“We asked how long they were going to be here and he said two hours.That’s when myself, the accountant, theoffice staff, and everybody when downon the kitchen floor and making meals.We got them off the ground with half an hour to spare.”

JOE NICHOLSON joined theBarbados Flight Kitchen in 1971 as executive chef and wasappointed divisional generalmanager of the Catering Division(Goddard Catering Group) in 1985.

Nicholson served in the positionfor t23 years. He was instrumental

in the growth of the companyacross the Caribbean and LatinAmerica.

Nicholson gave exemplaryleadership to the group, was aman in continuous motion, had thecan- do attitude, cared about hispeople and was veryentrepreneurial.

He was able to transferthese qualitiesto the team across the groupwhich remain key drivers of success.

Goddard Enterprises Ltdand Goddard Catering Groupwould like to put on record their

appreciation to Nicholson for hisimmense contribution to thegrowth and development of thegroup.

Nicholson retired in 2008,remains very active, and isenjoying his retirement.

6. SUNDAY SUN DECEMBER 7, 2014

Kudos to Nicholson for job well done

JOE NICHOLSON DGM, 1985-2008. (GP)

Staff key to Group’s success


LSG Sky Chefs is the brand name of LSG LufthansaService Holding AG, which is the world's largest providerof airline catering and in-flight services. Paulo Teixeira, arepresentative with LSG Sky Chefs, along with three otherofficials from the company, attended the 60th anniversarycelebrations of Goddard Catering Group (GCG)operations. Below is what Teixeira had to say on theoccasion.

“THE JOINT VENTURE with Goddard Catering, from ourside, is very important because we are a global company.As a global company, we understand and we respect a lotof the local needs and the local way how to do business.We found in Goddard a very reliable partner to dobusiness, not just in the Caribbean area but also in South America.

As a multinational company, sometimes we havedifficulty approaching smaller markets. With a partner likeGoddard, we can work together and enter in markets thatwe would normally not be able to be in. This helps us because one of the mostimportant things in our business is the network that we can provide to our customers.

“Our customers are the big airlines. If tomorrow they want to fly to Barbados,basically LSG [LSG Sky Chefs] is the only global company that can support thembecause of the partnership that we have with Goddard.

“If they fly tomorrow to Antigua or to St Lucia, we have this presence here; the same way we have in Ecuador, Columbia, and Uruguay. Normally, these are places that LSG, a big multinational company that has a large overhead will not have the presence.

“For Goddard, we add a lot of value because we bring the international network that we support and the relation that we have with the big airlines and big customers.In reality, LSG is a company that has about 210 different units and we have directpresence in more than 50 different countries.

“Together with Goddard and our other partners, we have a presence in about 90 countries across the world. This means that our ability to serve and guaranteestandards and quality for our customers is unique in this business.

“We work together with keeping and developing standards and Goddard’s is agood example that doesn’t just get to the standard of LSG but exceeds the standards.

“We recognised Goddard and are proud to be partnered with them. Last year, threecatering groups were recognised in Latin America, the first was Goddard and theother two were LSG units. We are very proud of the quality and standards because wecreate a different level of service.”

ON BEHALF OF everyone at LSGSky Chefs, we would like to extendour congratulations to you on theoccasion of your 60th anniversary.

You can be proud of reachingthis important milestone in thehistory of your company – which isa big achievement in any industry.

Over the years, we have seenhow the market has developed andGoddard Catering Group hasadapted accordingly, alwaysfocusing on customer satisfaction,and delivering quality services.

Furthermore, LSG Sky Chefs is honoured to celebrate 25 yearsof partnership together with youand we consider it a great privilegeto be your partner.

We look forward to buildingupon this solid foundation and to driving our business forward into the future.

Best regards,Erdmann RauerDr Kristin NeumannJochen Müller

Congratulations from the executiveboard of LSG Sky Chefs

PAULO TEIXEIRA (RC)

8. SUNDAY SUN SPECIAL. DECEMBER 7, 2014 DECEMBER 7, 2014 SUNDAY SUN SPECIAL. 9

ON FRIDAY, NOVEMBER 28, GoddardCatering Group (GCG) celebrated its magnificent milestone with an elegantcocktail event catered and completelycreated by its GCG Events arm. With live food stations and outstandingdecor, the event was everything youwould expect from a world-class groupof chefs and event managers, withinternational expertise and impeccablestandards.

Cary Tulloch, general manager forGoddard Catering Group (Barbados),said: “It’s a pleasure to work with GCGEvents,” going on to talk about theimmeasurable efforts that its dedicatedteam put into excelling in all their fields.

“We wanted to grow GCG Eventsorganically. First, we started to get intosmall private and corporate functions,sporting events, and some weddings.Due to the exceptional quality of ourservice and the innovative options thatwe offer, we started to growtremendously,” said Tulloch.

“We did the VIP catering at theopening ceremony for the inauguralstaging of the CPL and we did the VIPfor Top Gear when they came down,”said Tulloch. “About 500 teacherscome here annually from across theregion to do CXC marking and we caterfor them as well and that’s three mealsa day for two weeks,” he continued.

“We cater to all segments of themarket, all size and type of event. Ourteam at GCG Events regularly attendinternational food shows and

conferences to ensure that we keep on the cutting edge of trends in event catering”.

From Cricket World Cup to ReggaeOn The Hill and the upcoming RaceOf Champions, GCG has clientsacross the sphere of entertainment thathave come to rely on its unparalleledability to provide a special type of service.

When GCG Events first launched, it was under the combined efforts of Cary Tulloch and Judith Giovine. “As a matter of fact, Judith and Ipitched the initial idea of forming anevent catering arm of the companyto our former president JosephNicholson over a couple beers duringthe Cricket World Cup here in 2007.

He gave the green light and now here we are,” said Tulloch whomade sure to mention how muchappreciation is owed to Giovine for getting GCG Events from an idea to the outstanding level it has reached today.

Alejandro Palma, the corporate cheffor Goddard Catering Group overall,was the executive chef here inBarbados when GCG Events first tookoff and was essential in laying thefoundations from which it has grown.

Currently, Carla Richards now holdsthe title of Event Catering and BusinessDevelopment Manager. Assisted by herteam of event coordinators, ToshanaHolder and Tara Gittens, the trio areresponsible for the creation of elegantaffairs, dedicated to exceeding their

clients expectations. GCG Eventsstrives to raise the bar for cateringservices throughout the region and itsmission is to become the premier eventcatering company in the region with aunique and dynamic range of services.

Of course, as an event cateringcompany grown out of a multinationalcatering group, GCG Events boastssome impressive chefs that create its delightful menus.

Craig MacKenzie, the executive chef for GCG, has a wealth ofexperience in event and banquetcatering. Previously having hadextended experience working with theFour Seasons Hotel in Toronto andNevis and Sandy Lane Hotel here inBarbados. Now with GCG, MacKenzieknows exactly how to please a widerange of clientele.

“At this event we featured food fromthe Caribbean, and Latin America,where GCG has a footprint, but weoffer international cuisine from aroundthe world. We can call on the resourcesin our group of 17 executive chefsacross 25 countries drawing on theirexperience and expertise whendesigning menus for our clients.

“It’s all about fresh ingredients butalso the areas in which we’re involved.We’re also focused on sustainability.We want to use as much local productas we can. We use as much as isfeasible,” said MacKenzie.

In a fast-paced environment it’simportant to have a good workingrelationship with your team. MacKenziesaid: “We’re a close-knit group ofchefs. All international chefs come in and we’ve built a very closerelationship.

“We all have great respect for eachother and especially our corporatechefs. In order to have a good teamyou have to have a good locker room.It gives our cooks an opportunity to show a bit of flair.”

He is assisted by Sean Jones, sous

chef with direct responsibility forevents. Jones is very experienced in event and banquet catering and hasworked with Royal Westmoreland andPort St Charles after completing histraining at Baltimore Culinary College.

At the celebrationsMinister of Tourism and International

Business Richard Sealy gave thefeature address and repeatedlyremarked on the importance of a Barbadian family business reachingthe expanse that GCG has obtained.

“It is good to acknowledge acompany that has become a beaconfor many of us. I am sure many havehad the experience of travelling toa Latin American country and havingthe pride that you would feel as a Barbadian to see a truck with a Barbadian company’s name on it pullup next to the plane. It is good that aBarbadian conglomerate is doing well,not only in the Caribbean but furtherafield,” said the minister.

The Minister also pointed out thatGCG has had a hand in enhancing theexperience and promoting the growthof the tourism sector in Barbados withits international work.

With the fire from the live foodstations to fuel the flair of the eveningand the elegant decor to give just theright ambience, GCG’s 60thanniversary event was an incomparablesoirée. From jerk satay to spectacularceviche, every aspect of the event wasdesigned with style in mind.

LIVE FOOD STATIONS (above) were very much a part of theGoddard Catering Group’s 60th anniversary celebrations. Insetright, GCG events team, Carla Richards, Toshana Holder and Tara Gittens. (GPs)

CARY TULLOCH, general managerfor Goddard Catering Group(Barbados). (GP)

THE CONCORDE EXPERIENCE was a blaze ofcolour for the 60th anniversary celebrations. (GP)

FIRE FROM THE livefood stations

fuelling the flair ofthe evening. (GP)

SERVICE LENGTH - OVER 20 YEARS AS 1ST DECEMBER 2014


PETER COX joined Goddard’s at The Crane Hotel as a gardener in 1965 where he worked directly forFlo Goddard. Cox remembers those early daysfondly and found the Goddards to be wonderfulpeople who were very concerned with the welfare ofthe employees and treated everyone with respect. He was transferred to the Barbados Flight Kitchenin 1967 as a cook and was then promoted tosupervisor, sous chef, and then to chef in 1972. He was appointed assistant manager in 1980 andhe spent time in Jamaica when Goddard’s acquiredthe airport catering company in 1981. Cox was appointed general manager of GCGSt Maarten in 1986 when the company there was

purchased. He currently resides in St Maarten withhis family. He embodies the can-do spirit of GCG and is fond of saying “I just need more business.”Refreshingly, Cox is a renowned karaoke singer in both St Maarten and Barbados and loves nothingmore than being asked to perform in front of a largecrowd at a moment’s notice, as is necessary withthe work he’s done for Goddard’s. More seriously,he is known for his tight cost control and promotionof multitasking. Cox has made an immense contribution to thedevelopment and growth of GCG and the companyis proud to have him as a colleague and friend.

EMPLOYEE NAME SERVICE LENGTH COMPANYSurname Forename

Franklyn Overton 47 GCGDratyton Colin 45 GCGWeekes Peter 44 GCGSealy Rupert 43 GCGRobinson Stevenson 36 GCGMorgan Janice 36 GCGFranklyn Sinclair 36 GCGDottin Ronnie 35 GCGSandiford Gregory 35 ARLHinds Heather 34 ARLCorbin Marina 34 GCGAgard Arleigh 33 GCGYearwood Michael 33 GCGMayers Rodney 33 GCGGittens Reynold 33 ARLWalcott Gregory 32 ARLAtkinson Roger 31 GCGMoore Livingston 30 GCGHarding Esleigh 30 GCGHinds Florette 28 GCGMayers Anthony 28 GCGCarrington Peter 28 GCGBradshaw Sherland 27 GCGKirton Zaria 26 GCGWarner Otis 26 GCGPiggott Robert 25 GCGHollingworth Beverley 24 GCGTulloch Cary 23 GCGBlackman Dorothy 22 GCGCarrington Sonia 20 GCG

PETER COX (left) being awarded for 50 years with GCG by Philip Goddard. (RC)


THE YEAR 1969 went down in history as the summer of loveand it must hold true becausethat was the same year that CollinDrayton finished school andbegan his long-lasting career withGCG. As the current butcher,Drayton is responsible for thedelectable cuts of meat that areprepared and presented by theGoddard Catering Group. Initially starting with thecompany as a janitor, Draytonworked his way throughexperience into the kitchen. Afterseasons spent in the kitchen, theprevious butcher retired and herose to the challenge of filling that role. From choicebeef tenderloin to lamb racks andsalmon, Drayton is the steadyhand that makes the high-classcut for meats provided by GCG. “I live in the area. When I was a little boy and the food wasbeing done at The Crane, I wouldcome over to the airport and helpthe Goddard’s truck driversunload the vehicles and load theaircraft,” Drayton recalled. “You’rein very good hands withGoddard’s,” he said, “they treatyou really well.” Drayton continued: “A morning time I was at the busstop, and in those days you had to waitlong for a bus. Mr Goddard came downin his Rolls Royce and he had a businessman in the front seat. He stopped by meand said, ‘Collin, get in here,’ and he

took me right into town. That will alwaysstay with me. You don’t have a lot ofpeople like that. I really hope that in thefuture the company keeps up and keepsthe quality first class.”

COLLIN DRAYTON (GP)

Lot 2, Lower Estate, St. Michael, Lot 2, Lower Estate, St. Michael, Tel: 246 426-4040 | Fax: 246 228-6303 | www.armstrong.com.bbTel: 246 426-4040 | Fax: 246 228-6303 | www.armstrong.com.bb

12. SUNDAY SUN SPECIAL DECEMBER 7, 2014WITH A COMPANY thatmeets and exceedsinternational standards in every faculty of itsprocesses, it is important tonote that every departmentcarries a significant weight. Forty-four years is a fulllifetime of a career and PeterWeekes has been a part of the GCG family since the1970s and is celebrating anoutstanding company ethicwith his long dedication. Working in the Janitorialdepartment for GCG,Weekes has only ever hadone job. From the time heleft school until now, Weekeshas made an impressivecareer mark with GCG. “I first started in the oldbuilding next door. Andwhen they branched out and

NEXT FEBRUARY will be the 44thanniversary of Rupert Sealy working withGCG. Working in the Cabin ServicesDepartment as an operator, Sealy’s workinvolves the setting up of the galleys andgetting the aircraft manuals and goingthrough them in order to prepare eachindividual aircraft according to its uniquespecifications. In the first season that Sealy worked withGCG, he was hired in the JanitorialDepartment. When he was taken back forthe second season, he was placed in theCabin Services department and hasenjoyed four decades of experience withthe company. “Most of my working life I have been in Cabin Services,” said Sealy.

“There was a time when I was totallyresponsible for BOAC which became BritishAirways. At the time, there were five of us.Some would do first class and others woulddo economy, but things have changednow,” Sealy continued. “In those days, I loved it. It’s what grounded me in the company.” “When I was a youngster and I was offwork, I hated it. I wanted to be around thesepeople. Everyone is nice and friendly.Everybody looks after you and gives advice.I believe my record is second to none in thedepartment,” he said. “This is just a really good company to work for and I’m happy to be a part of it,”said Sealy.

moved to the new building Icame along. This is one of thebest places to work. I haveachieved everything I haveachieved while working withGoddard’s,” said Weekes. “In life, I can say I spendmost of my days here. I amalways at work on time,” he

said. With a demandingcompany that caters tointernational flights, Weekesafforded that sometimes he has had to arrive at workas early as four o’clock in themorning to put in a more than12 hour shift. “I enjoy working here,”

asserted Weekes. “We’ve gota lot of standards,” he said,“there have been a lot of changes but anything newthat happens we just adapt.Changes don’t bother mebecause whatever is expected, I always do myjob to a satisfactory level.”

“I tell you, I can’t complainabout the company. I enjoybeing here. It’s a good placeto work. We get treat the waywe supposed to get treated.A lot of us have been here fora long time and it’s becauseit’s a good place to be,”Weekes concluded.

PETER WEEKES (GP)

RUPERT SEALY (GP)

[email protected]


IN 1980, Marina Corbin launchedwhat would become a more thanthree-decade endeavour withGoddard Catering Group. As thesenior accounts clerk for GCG,Corbin has gained a wealth of knowledge from witnessing theearly days of GCG to all thechanges that have come to passwith the 21st century. “It’s always been like family here.We never minded working lateonce we could get the aircraft offthe ground. I remember nightswhere even the office staff wouldgo down and help in the kitchenjust to meet the needs of theairlines,” Corbin said. “I started working here with theGoddards, and they were veryfamily-oriented and treated you likethat,” she said. Corbin startedworking in the Accounts Department at a time when everything was handwritten in ledgers or typed on typewriters rather thandesktop computers. “We had an awesome celebration for the 60th anniversary. The food was amazing and I felt very proud to be a part of it. We have a lot of good, grounded people. I hope the company keepsgrowing. I would like to think that the foresight that got us where we are will continue. They show appreciation for you at Goddard’s,that’s why I like working here,” said Corbin.

IN 1978, Sinclair Franklyn joined theinternational embrace of Goddard CateringGroup. Currently, Franklyn is the lead operationsupervisor. Primarily, the OperationsDepartment is responsible for loading theaircraft and preparing the flight’s equipment,checking the food, and making certain all specifications are met. “We are loading and verifying to make surewhat the customer ordered is what they get,”said Franklyn. Franklyn has seen the market change fromsmall craft to larger airliners and back again.“I’ve seen a lot of changes,” said Franklyn. “In terms of requirements, back in the day we didn’t have HACCP [Hazard Analysis andCritical Control Points]. We see a lot more of recording and checking today so thateverything can be traced. We’re always trying to improve on things that we’ve done before.” “I’ve worked in the kitchen. I’ve travelled andworked in Grenada when we were setting up over there. I’ve done training coursesoverseas to see how different airlines operate.I’ve worked in every area of the operation,”Franklyn said.

“One thing I feel very good about is beingable to cater four Concordes at one time,”Franklyn recalled. “We had four Concordes on the ground at the same time; we have a picture of it. I was responsible for those flightsand I have very good memories about that,” he continued. “We have the resources and theresilience to keep up with it,” he said. “We’ve catered for the Queen and we’vedone a couple American presidents. We’vedone princes and that sort of thing,” saidFranklyn. From royalty to pop stars, GCG willcater to anybody and always strives to provideexcellent service. “I’m glad to be a part of the60th anniversary with Goddard’s. I grew up as a boy seeing their trucks pass my district.I wish the company success and I certainlyhope to spend a couple more years here,”Franklyn concluded.

Franklynmeets allstandards

SINCLAIR FRANKLYN (GP)

MARINA CORBIN (GP)


AS MANAGER of the Airport Restaurant (1996)Limited (ARL) arm of the Goddard Catering Group,Gregory Sandiford has a unique set of experiencesranging across three decades of dedication. ARL is a subsidiary of Goddard Enterprises Limited andoperates two Grab ‘n’ Go restaurants as well asIsland Grill in the main departure lounge and theBanks Bar in the food court. Airport Restaurants (1996) Limited was formed in November of 1979 and operated the mainrestaurant upstairs at the old airport. In the earlydays, the restaurant was a sit down, table servicerestaurant. Now, the Grab ‘n’ Go and Island Grillfacilities make for easier convenience and allow forgreater traffic. “I started as a supervisor in 1979 and becamemanager in 1990,” said Sandiford. “Now, we’remore suited to the needs of the travelling public.We went from table service to a buffet, but nowwith Grab ‘n’ Go it’s much more convenient. Youjust choose what you want and go pay the cashier.I think it was a better move for an airportenvironment,” he said. “We have the vision for spreading the operationsto other places,” said Sandiford. “I’ve seen it all andGoddard Catering Group is always looking to spread their wings and we’re always trying to help with that.” “I have benefited a lot from working withGoddard’s, from training to self-development, theyare very good at that and they look after theiremployees. We don’t have a high turnover of staff. There are so many of us that have been here formany years and have no intention of leaving. Thecollaboration is great. We get good back and goodsupport. Everyone is knowledgeable andexperienced and it’s just a really good team to workwith,” Sandiford concluded.

GODDARD CATERING GROUP works from a facility near to the airport and obviouslydeals a lot with the trials of machinery necessary for the job to be completed. For 28years, Peter Carrington has been helping to keep the gears of the GCG operationsrunning smoothly by supervising in the Maintenance Department. From stoves to transport vehicles, Carrington has been managing the mechanics of the machinery that allows the GCG team to excel in their field. Technically titled as maintenance technician A, Carrington mostly works with the catering trucks.However, he isn’t reserved when it comes to tackling any job that may crop up. From the airport restaurants to the main GCG facility, Carrington is always ready tofix on demand from refrigerators to vehicles. “The first thing is always safety. Dealingwith a business that involves aircraft, safety is first and foremost,” Carrington said. “There are certain defects on a truck that in this business we wouldn’t even thinkabout letting it leave the yard,” he continued, “because you know you’re dealing withexpensive equipment and you don’t want to damage equipment or cause possibledanger to people. Anything that could possibly jeopardise a situation is a no-no.” First starting out in Cabin Services, delivering the food to the aircraft, Carringtonjoined the Goddard team straight out of the Polytechnic and has been with themsince. With nine trucks, three vans, and five cars, Carrington has a lot to deal withwhen it comes to maintaining the fleet of GCG vehicles, not to mention the stoves,fridges, and any other large appliances. “The truth is, I think it’s a good company. I would like to see it go a long time fromnow. I enjoy working here. As a matter of fact, I tell myself that at the stage I am at now, that’s it. I don’t think I would work with anybody else again,” said Carrington.

GREGORYSANDIFORD (GP)

PETER CARRINGTON (GP)


IN 1988, Otis Warner began a long journey that would see his careerrealised as a part of the Goddard Catering Group family. Working in theCommissary Department of GCG, Warner has spent 26 years of his lifelearning the ins and outs of the company. The Commissary Department is responsible for all the equipment for theairlines. From cups and containers to cutlery and all the china needed in flight, the Commissary is stocking for flight preparation. Once a week to once a month, each airliner has specific regulations on when stock andinventory must be taken to ensure well rounded preparedness. “Believe it or not, it’s been 26 years and I turn forty-six this year,” Warnerafforded. “When I first came to Goddard’s, I worked in Set-up,” Warner said. At the age of just 20, Warner found himself

FOR 18 YEARS, Marguerite Beste has been working inthe Kitchen Department at GCG and has worked in allthe areas that are related to the preparation of food.Self-described as a “cold side cook,” Beste works with everything from sandwiches to salad andappetisers. “When I came to the company, I was reallyimpressed. I had 10 years’ experience as a chefworking in one of the best hotels in Barbados, SamLord’s Castle. One of the things that I recognise themost is the standard of management within theGoddard’s Group of companies,” said Beste. The GCG team always strives for excellence and theatmosphere is on a different level of professionalismand coordination. “Even with HACCP [Hazard Analysisand Critical Control Points] training that I did before, itwasn’t as demanding as it is within GCG,” Beste said.“When I examine the whole level of operation, it’s a veryhigh standard and I must commend the whole group ofcompanies for pushing to this standard,” she continued. According to Beste, even students from the BarbadosCommunity College and University of the West Indiescome to GCG for further training and experience. FromBeste’s perspective, even as a trained chef coming froma high-end hotel, beginning at GCG entails starting fromthe beginning to see the effort and care that goes intothe entire process of food preparation at this level. Frompreparation to presentation every detail is controlledand brought to the highest standard to quality. “It is really mind-boggling to see what goes into theoperations,” Beste said. “I remember coming at fouro’clock in the morning because everything has to be logged and temperature controlled at everystage.” With a company that works with internationalfood handling, it is no wonder that GCG puts theamount of effort it does into the care of meals. Frominternal auditing to second-and-third party audits, GCGexceeds the standard set by its industry. “The level of security and safety goes beyond whatI’ve seen anywhere else,” said Beste, “it’s truly a greatcompany for which to work. It’s a great privilege to workfor the Goddard’s Group of companies.”

at the beginning of a career that would last longer than he realised at the time. In Set-up, he worked the job organising the trays andgetting equipment ready to be loaded. From there,

he stepped into the shoes of a porter. For 10 solid years,Warner worked the seasons with GCG before becoming a Commissary clerk. “It is such a good place to work. In terms of facilities,benefits, and as far as pay is concerned, it’s just a verygood company. You can really achieve something in life,”Warner said, looking back on his long stay with GCG. “Sixty years is a long time,” said Warner, “some of thepeople have been here before I was born and are still here.There’s a lot of history, the honest truth is that it’s a verygood company to work with.” OTIS WARNER (GP)

MARGUERITE BESTE (GP)


STEWART MASSIAH (centre), president of GCG, being presentedwith an award for 40 years of service by Philip Goddard. At left isAnthony Ali, Managing Director of Goddard Enterprises Limited. (RC)

CHAIRMAN of Goddard Enterprises LimitedCharles Herbert (right) accepting a 60thanniversary award from LSG Sky Chefs which waspresented by Alfred Rigler of LSG Sky Chefs. (RC)

CARY TULLOCH, general manager of GCG (right) with Monique Hindsand GCG corporate chef Alejandro Palma (left).

PHILIP GODDARD (left) has the full attention of Dr Larry Palmer, United StatesAmbassador to Barbados and the Eastern Caribbean and his wife Lucille. (RC)

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