We can advise on the ergonomics of kitchen designs, the installation of new energy efficient equipment the refurbishment of existing facilities, and support the process from its infancy through to completion.
Whether you require, dining furniture cutlery & crockery or heavy duty commercial catering equipment, we can advise and source the required equipment on your behalf.
We endeavour to provide accurate and timely advice and updates relating to all legislation which affects the catering industry.
Catering legislation can be a minefield, in addition to the operational audits advice and updates will be given on a wide range of legislative issues affecting the catering operation. This would include such areas as food hygiene, health and safety, kitchen equipment, PAT testing, and employment.
We will keep the school fully informed of any new or changing legislation, together with explanations how they should be applied to the business. Our aim will be to ensure that you keep up too date and operative within the law and so to avoid possibility of any legal action.
One of the greatest fears of operating a catering service is being responsible for an outbreak of food poisoning .The penalties for contravening food hygiene regulations can be very costly. Controlling the risk is therefore paramount for the safety of the pupils and staff.
The audit will help to ensure that the kitchen maintains appropriate food safety practices which encompass production procedures, food storage temperature control, cleaning procedures, and pest control.
The Health and Safety Audit is very similar to the Food Safety Audit which includes an annual statutory risk assessment, and a HACCP’s review. The audit will keep your premises and food operation safe by highlighting possible areas of risk.
We are registered with the Chartered Institute of Environmental Health to provide food safety training to the required level for your catering teams. This accredited qualification can be negotiated separately. Legislation and regulations are paramount and it will be reassuring that we have the appropriate skills to train the kitchen staff. We will provide hands-on support to train your staff in the preparation and delivery of the catering service developing their skills and consider new ideas.
Our aim is to deliver exciting menus that provide children with a well balanced meal that meets, or where possible exceeds, the required nutritional standards necessary for good health.
We aim to incorporating a ’homemade style’ of cooking using fresh ingredients from our local suppliers, giving you the freedom to choose what menus you offer, whom you purchase foodstuffs from, and provide the systems and professional support to deliver fabulous tasting, fresh food to your school.
We aim to use around 70% fresh ingredients when compiling our menus.
We work hard to create a choice of nutritious school meals that children will enjoy, including traditional favourites including, roast dinners, and fish fingers and chips as well as more modern dishes such as pasta and fajitas. We supplement the menu everyday with freshly baked bread, a self service salad bar and a selection of freshly prepared fruit pieces.
Special days and promotional events help to generate interest, increase uptake and promote healthy eating. Our marketing support package includes theme days, product promotions and a range of events all designed to promote healthy eating while increasing uptake.
Why choose a school meal?
Pupils who have a hot, nutritionally balanced meal at lunchtime are more likely to have better concentration in the afternoon.
Children are given the opportunity to try new and different food.
School meals offer convenience for families with busy lifestyles.
Eating a school lunch teaches important social skills.
A school lunch offers families value for money.
We are not only a specialist consultant but we will also offer human resource support for staff recruitment and individual personal development and improvement. We will also help support the Catering Supervisor and the school with the organisation of catering staff absentees ensure adequate and appropriate levels of staff are provided.
To monitor and support the school on a monthly basis to assist by setting targets in terms of income and expenditure which will not only help in the managing of budgets, but help to meet objectives and projected targets.
We will advise on additional menus to encompass special festive celebrations and supplier promotions. We will work closely with the teaching staff to facilitate the needs of the curriculum and the future development of the catering service.