With over 20 years of experience in finance, banking and supporting operations, the majority of which within the offshore catering industry, Manisha brings a wealth of knowledge in driving business growth and operational excellence.

We sat down with Manisha to find out more about her and her decision to join Francois Offshore Catering.

How has your start at Francois Offshore Catering been?

My start at Francois Offshore Catering has been both exciting and engaging. From day one, I’ve been welcomed by a team that is passionate about delivering excellence, and it’s been great to immerse myself in the company’s culture and operations.

I’ve spent my first few days getting to know the team, understanding the key priorities, and the collaboration and support from colleagues have been fantastic, making the transition smooth and insightful.

I’m particularly excited about contributing to the company’s growth, driving efficiencies, and achieving our shared goals. It’s clear that Francois Offshore Catering is built on a strong foundation of expertise and teamwork, and I look forward to playing a part in its continued success.

Looking ahead, I’m eager to build relationships across the wider Northern Marine Group, refine processes, and help create lasting value for both our clients and colleagues. It’s an exciting journey, and I can’t wait to see what the future holds!

Tell us about your previous experience in Offshore Catering

My journey in finance, banking and supporting operations spans over 20 years, with most of the last 12 years dedicated to the offshore catering industry and Government & Agencies sector. Before joining Francois Offshore Catering, I worked with Sodexo, where I played a key role in driving financial performance, optimizing processes, and supporting business growth.

Throughout my career, I have had the opportunity to work closely with talented colleagues across various contracts, ensuring financial sustainability while enhancing efficiency and compliance. I’ve been deeply involved in streamlining financial reporting, improving forecasting accuracy, and implementing structured processes that support operational success.

One of the most rewarding aspects of my experience has been collaborating with diverse teams – both onshore and offshore – to solve challenges and create sustainable improvements, and this has ensured that I have first-hand experience in the complexities around offshore catering, from managing logistics in remote locations to navigating industry-specific financial and contractual requirements.

Joining Francois Offshore Catering is an exciting new chapter, and I’m eager to provide my own expertise while learning from the team. I look forward to building strong relationships, driving efficiencies, and helping the business continue to grow in this dynamic industry.

Why did you choose to become Head of Francois Offshore Catering, and how do you believe we stand apart from competitors?

Taking on the role of Head of Francois Offshore Catering was an exciting opportunity for me, as it aligns perfectly with my passion for operational excellence, financial strategy, and team development within the offshore industry. Having spent over a decade in this sector, I was drawn to Francois Offshore Catering’s reputation for delivering high-quality service, its strong commitment to safety and compliance, and its focus on building long-term partnerships with clients.

What truly sets Francois Offshore Catering apart from competitors is its dedication to innovation, flexibility, and personalized service. Rather than offering a one-size-fits-all approach, the company takes the time to understand client needs, adapting to unique offshore challenges with tailored solutions. Additionally, the emphasis on teamwork, employee well-being, and continuous improvement creates a culture where people are empowered to excel – something that directly translates into better service delivery.

I believe that with the right focus on operational efficiencies, sustainability, and client collaboration, we can continue to elevate Francois Offshore Catering’s position in the market. I’m excited to be part of this journey and look forward to working with the team to drive growth and excellence.

How have the needs of customers in Offshore Catering changed during your career?

Over the past decade, I’ve seen a significant shift in customer expectations, driven by evolving industry standards, economic pressures, and a stronger focus on employee well-being. When I first started in the sector, the primary focus was on delivering basic, functional catering services offshore. However, today’s clients demand much more – quality, variety, nutritional balance, and a greater emphasis on sustainability.

One of the biggest changes has been the heightened focus on health, safety, and well-being. Offshore workers spend extended periods away from home, and there is a growing expectation that catering services contribute positively to their overall experience. This means offering nutritious, high-quality meals, accommodating dietary preferences, and even incorporating wellness initiatives into food service.

Sustainability has also become a key priority. Clients are increasingly looking for suppliers who can reduce food waste, source responsibly, and implement environmentally friendly practices without compromising service quality. At the same time, cost efficiency remains critical, with companies seeking partners who can deliver high standards while optimizing budgets.

Technology has played a huge role in shaping offshore catering as well. From digital ordering systems to data-driven menu planning, there is a greater push for innovation that enhances efficiency and improves service delivery.

Overall, customers now expect a more holistic approach to offshore catering – one that balances cost, quality, sustainability, and employee satisfaction. At Francois Offshore Catering, I’m excited to contribute to meeting these evolving needs by driving efficiencies, enhancing service delivery, and ensuring we continue to set ourselves apart in this dynamic industry.

Finally… What would be your dream offshore menu?

Working offshore can be demanding, so my dream offshore menu would be all about comfort, variety, and a balance between indulgence and nutrition – something that keeps crews energized while giving them a taste of home.

I’d start with a hearty breakfast selection, including a full cooked breakfast, fresh pastries, smoothies, and a variety of healthy options like overnight oats and protein-packed bowls.

For lunch, a mix of international flavours would be great – maybe a classic steak and ale pie, a spicy Thai curry, or a build-your-own burrito station. Of course, a fresh salad bar with plenty of protein choices and homemade soups would complement the meal.

Dinner would be the highlight, featuring dishes like slow-cooked barbecue ribs, seafood paella, or a comforting Sunday roast with all the trimmings. And no menu is complete without a great dessert selection – sticky toffee pudding, rich chocolate fondant, and a selection of fresh fruits for a lighter option.

Lastly, offshore crews always appreciate a good snack selection, so I’d include grab-and-go protein bars, fruit, and a midnight meal option for those on night shifts.

Ultimately, my ideal offshore menu would combine variety, quality, and a few nostalgic favourites, because great food is key to keeping morale high in any offshore environment!