Operational & Financial
Review
The following two elements are usually instructed together but can be implemented independently.
1. Operational Performance Review
Gain knowledge of your catering services’ operational performance and standards, identify areas for improvement and actions to develop the service to meet your customers’ and stakeholders’ needs and future aspirations.
Overall service quality assessment
Review of menus, food offer, freshness, seasonality and
tariff
Food production methods and presentation
Health and food safety standards and compliance
Staffing compliment, structure, skills and attitudes
Kitchen, storage, servery and dining assessment
Sustainability
Customer service flow, efficiency, merchandising and
marketing
Customer and stakeholder service satisfaction/ future
aspirations
Overall customer value
Report on all findings, identifying operational areas of
concern, any necessary additional research and
recommended solutions, development and improvement
Depending on the services complexity an Operational Performance Review can take between 2 and 5 days.
2. Financial Performance Review
Gain knowledge of your catering services’ financial position, how this compares with the current markets/ sectors best and actions to improve its profitability and reduce its unnecessary costs.
Establish current service cost and sales, budget and any
service contract conditions
Establish current invoiced food and consumable costs
Benchmark current service and product costs and sales
against the contract conditions and the current market/
sector norms
Report on all findings, identifying financial areas of concern,
any necessary additional research and recommended
improvements and solutions
Depending on the services complexity a Financial Performance Review can take between 2 and 5 days.
Operational & Financial
Review
The following two elements are usually instructed together but can be implemented independently.
1. Operational Performance Review
Gain knowledge of your catering services’ operational performance and standards, identify areas for improvement and actions to develop the service to meet your customers’ and stakeholders’ needs and future aspirations.
Overall service quality assessment
Review of menus, food offer, freshness, seasonality and
tariff
Food production methods and presentation
Health and food safety standards and compliance
Staffing compliment, structure, skills and attitudes
Kitchen, storage, servery and dining assessment
Sustainability
Customer service flow, efficiency, merchandising and
marketing
Customer and stakeholder service satisfaction/ future
aspirations
Overall customer value
Report on all findings, identifying operational areas of
concern, any necessary additional research and
recommended solutions, development and improvement
Depending on the services complexity an Operational Performance Review can take between 2 and 5 days.
2. Financial Performance Review
Gain knowledge of your catering services’ financial position, how this compares with the current markets/ sectors best and actions to improve its profitability and reduce its unnecessary costs.
Establish current service cost and sales, budget and any
service contract conditions
Establish current invoiced food and consumable costs
Benchmark current service and product costs and sales
against the contract conditions and the current market/
sector norms
Report on all findings, identifying financial areas of concern,
any necessary additional research and recommended
improvements and solutions
Depending on the services complexity a Financial Performance Review can take between 2 and 5 days.