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Cost Reduction2018-02-12T14:15:24+00:00

Cost Reduction

Cost reduction

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

  • Processes

  • Labour

  • Utilities

  • Small expenditure

  • 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.

Case Study

Background

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 brief

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.

Recommendations made by avisso

avisso identified that the catering offer was in need of improvement and recommended actions that would achieve this. A full menu review was carried out and our Registered Dietitian made recommendations that would align the menu with the School Food Plan.

avisso also provided budgetary advice. This included an 8-phase improvement plan and the adoption of more managed procurement methods to improve cost efficiencies.

Results

Student uptake of meals from September 2016 into 2017 is currently under review and being monitored.

The operational break-even is also being tracked to ensure return on investment by year 3.