Our operational reviews involve a thorough investigation into all areas of current catering practice. They encompass food quality, product range, menu analysis, food production methods, service delivery, operational standards and the condition of the catering facilities.
Financial performance is essential to the success of every catering operation, whether the objective is to increase profitability or reduce costs and subsidy. We offer in-depth analysis of all financial aspects of the service including volume of sales, purchasing arrangements, discounts, operating costs, performance tracking and budget adherence.
We provide support to ensure that the quality of your catering service continues to meet and exceed your requirements. We use a formal system of measuring and reporting on food quality and service delivery, and any shortfalls are identified. Our approach is to encourage a process of continuous improvement.
We can assist organisations in demonstrating due diligence with regard to the standards of food hygiene, health and safety in their catering services. We offer advice on food safety and best practice, audits of catering operations and premises, reviews of HACCP systems and staff mentoring.
Identification of the most appropriate options for your organisation, following thorough examination of the alternatives and their implications. Using proven management tools, we examine the advantages and disadvantages of each option, including the financial and operational aspects, and any potential impact on staff.
We offer assistance with the development of long, medium and short term goals for both existing and potential operations, encompassing the type or level of service delivery, financial objectives and quality standards to be achieved. We also offer management support including the identification of staff training needs and assistance with HR issues.
Our services range from advice on key aspects of the tender exercise to full project management of the complete tendering and evaluation process, including the preparation of tender documentation and selection criteria through to post-submission clarification, mobilisation support and monitoring of contract start-ups.
We offer advice on the development of marketing plans, market research, marketing techniques and strategies, market segmentation and benchmarking. Our methods encompass customer questionnaires, focus groups and mystery shopper visits.
We provide bespoke training to meet your requirements, including both group seminars and one-to-one mentoring, on a range of catering issues. Topics include performance management; finance; quality, health and safety monitoring; food hygiene and allergens; and customer care.
Design & planning
Based on our extensive experience of catering operations and supported by specialist design consultants, we offer advice on the design of new or existing catering facilities, including concept design, drawings and service schedules, equipment specifications, tendering and snagging. Our objective is to deliver innovative, workable, sustainable and cost-effective solutions.