The beef ribs and brisket at Rio Tinto’s Gudai-Darri camp are winning acclaim from the fly-in fly-out workers who mine iron ore in West Australia’s Pilbara region, but it hasn’t helped the camp operator get its pound of flesh.

The introduction of the “sticky addiction” American BBQ range at Gudai-Darri is one of several ideas Sodexo Group has turned to as it tries to improve the performance of its Australian division, which has been plagued by headlines about the standard of food it serves residents.