Unit sales - good based on comparable operations?
Food costs – reasonable for the quality of food being served?
Sundry costs – under control and in-line with comparable operations?
Labour costs – sufficient to attract the staff needed to deliver the quality of service required?
Contractor income – fair for the range of and standards of service being delivered on site and or across the contract? Fully transparent?
Menu range & quality – does it fit the market and our client’s corporate agenda?
Food quality & provenance – is the trend for using local food being reflected?
Effectiveness of marketing to maximise sales – is the caterer retail savvy?
Service – are staff being trained and motivated to offer a great service?
Corporate Social Responsibility – is the caterer playing an important role to minimise the impact of the catering operation on the environment, especially in terms of food waste and recycling?
Wellness agenda – how is the catering supporting our client in this increasingly important area?
Assess performance against budget, benchmarking when appropriate.
Review the standards of service currently being achieved across the catering operations in scope against the existing catering specification and comparable operations.
Produce a report including creating a Service Enhancement Plan, designed to highlight areas for both immediate and ongoing improvement over the term of the contract.
Work with your contractor for an agreed period of time to implement the Service Enhancement Plan and continue to monitor thereafter.
Both the Benchmarking and Monitoring services are highly bespoke and can be flexed to suit most budgets. All our reports are tailored to our client’s requirements - they can be as extensive or as brief as you’d like and written for any audience.