Background

• Group contract with sites nationwide
• Lack of consistency in quality across sites
• Services provided include staff restaurants, fine dining, hospitality and vending

Our Approach

• Introduced experienced group manager to oversee all sites
• Increased proportion of freshly prepared food
• Improved service levels
• Increased profitability from 30% to 38% GP with no detriment to service
• Sandwiches and baguettes now made fresh on site
• Accurate accounting
• 100% staff retention through TUPE process

Benefits

• Increased staff morale
• Reduced catering subsidy by 10%
• Higher quality food
• Transparent accounts
• New uniforms
• Complete new restaurant facility at Milton Keynes site (Client investment)