is your catering service?
some caterers deliver a quality catering service
in a cost effective manner, others may not fully
meet expectation. What they promise does not always
materialise, whether it be the quality of food
on the plate, the standard of service, financial
delivery or the highest standard of hygiene and
best working practices. Clients, particularly
those with management fee contracts, either through
error or misunderstanding, may be charged more
for food and services than they should be.
have developed a financial and quality review
process, designed for organisations
that operate or contract their catering,
to identify areas for improvement and, more importantly,
what to do to resolve them.
Financial and Quality Review involves a full day
visit to your catering operation, to view the
services and discuss areas of concern. The review
will assess all front and back of house operations,
including kitchens and ancillary areas, service
points and dining facilities.
key areas for scrutiny will include the menu and
product offer, food quality, presentation and
display, and operational standards such as cleanliness,
food hygiene, health and safety and working practices.
finances are a key aspect of the review, encompassing
tariff, charges for free issues or hospitality,
volume of sales, cost of sales, purchase prices
including discounts and overriders returned or
retained, labour and associated on-costs, sundries
and the contractor’s management fees and
consultancy uses computer based models for financial
modelling and benchmarking against similar catering
the visit, a full report identifying our findings,
with recommendations and suggested solutions,
will be sent to the client.
receipt of the report, the client will be able
to focus on the changes that are needed in order
to improve overall quality, service and value
as a result of the review, negotiation with the
contractor is required, or ongoing monitoring
to ensure that standards are maintained, this
can be provided.