Concerned about efficiencies and getting value for money? Keen to ensure your processes are effective and not wasteful? Our expert team – all of whom have faced similar challenges in their careers as caterers, can undertake cost saving analysis and process design, regarding:
Food and food waste
Stock and asset controls
If you also want to find out more, we can support with additional training and advice, delivered by our in-house CIMA-qualified accountant who has almost a decade of experience in the foodservice industry. See Budget Management for more information.
The client is a grammar school, with a small boarding division, with academy status for boys and girls aged 11 – 18. The School produces three meals a day for approximately 47 boarders, and there are circa 1,000 day-pupils and 100 staff to cater for at morning break and lunch.
The majority of students are catered for in a central dining facility with a cafeteria type service which seats 130. There is a separate sixth form common room/dining area, served by a small kiosk. There is also a volume of additional catering activity generated through sports teas, dinners and ad hoc functions.
The School Business Manager identified three key areas that should fall within the scope of this project:
A full assessment of the existing catering offer, with a view to inspire positive change and implement improvement. A key objective being to stimulate increased student meal uptake from September 2016
A strategy outline for achieving immediate operational and cosmetic improvements to the servery and dining hall, including identifying areas of essential investment
By achieving the successful delivery of the first two objectives, there will be improved control of costs and increased volume of revenue. On-going management and capitalising on the baseline successes should deliver an operational break-even by the end of year one, and a return on investment by year 3.