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NEWSLETTER Q2 2004 |
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The Road to Nil Subsidy More and more organisations are under pressure to maximise the return that they make on the provision of a staff refreshment facility. Clients who would like to have their own catering services managed without a subsidy often use the term “Nil Cost” or “Zero Subsidy”, but what does it really mean? There are a growing number of establishments that are striving towards a zero subsidy, but it is dependant on a number of very important factors. There is no magic formula for achieving nil subsidy, there is however always a means of achieving a nil cost service; the key is to balance the services required against the associated costs. In order to successfully reduce subsidies without compromising on service quality and range of offers, clients, consultants and caterers must work closely together over a period of time. A clear long-term strategy will enable services and costs to balance, whilst providing customers with a service of perceived value and quality. To embark on the “Nil Cost” route without knowledge, care and planning, will almost certainly result in a catering operation that not only costs more in subsidy terms, but you may also notice deterioration in quality. Once you decide on the nil cost route you will want to be comfortable that not only can it be achieved, but it can also be achieved with an overall increase in quality. Catering Consultancy Bureau have produced their latest guide, "The Road to Nil Subsidy" detailing some of the elements to achieving zero cost. Our track record proves that our approach works. We recently identified savings of £187,000 for a major blue chip software company, following an audit of the caterer’s purchasing arrangements. We have also recently cut the subsidy for a London College from £160,000 to nil within just 18 months and are in the process of establishing the means of having a return to the client, through applying some of the principles outlined in "The Road to Nil Subsidy". |
Contract wins for CCB Catering Consultancy Bureau are delighted to announce a series of new contract wins over the last quarter. A local authority in Kent have commissioned the services of CCB to undertake a review of the hospitality, function and commercial catering operations. The review will encompass a mystery shopper exercise, an audit of the catering and bar operations and recommendations for the future delivery of the service. Following a catering review and implementation of design concepts for a midlands theatre last year, the services of Catering Consultancy Bureau have been retained by the borough council to tender out the catering and bar services for the Town Hall. CCB's contract with a London Borough has also been extended to provide an in-depth options appraisal, summarising the pros and cons of various different methods of future service delivery, including outsourcing, vending, commercial opportunities and a re-design of the facilities combined with a fresh, new approach to the service delivery. The future of foodservice consultancy...??? Catering Consultancy Bureau are currently working with a leading firm of technologists in developing innovative solutions to meet the evolving needs of our clients. Watch this space as we launch the new service initiatives over the course of the next few months. Traditional methods of tendering and auditing catering contracts can be somewhat cumbersome, lengthy and bound by paperwork. This, combined with changing trends in foodservice delivery and a continued growth in the contract catering sector has resulted in the demand for a fresh, new and truly revolutionary means for meeting these needs. To find out more, please call us on 01322 280 060 or... Watch This Space! |
Bites Useless
fact no. 19 Useless
fact no. 74 Useless
fact no. 48 Useless
fact no. 77 |
Strawberry Salad Alfresco You will need:
Method: Rinse
and slice the strawberries and arrange them in overlapping
slices on a plate. Moisten with the two vinegars,
season with the pepper, sugar and salt, sprinkle with
olives and torn basil leaves and anoint all with the
olive oil. |
FCSI news The Foodservice Consultants Society International (FCSI) has welcomed a number of contract caterers as allied members to its existing infrastructure. The FCSI is supported by many of the leading equipment and service suppliers to the catering trade and the following contractors have agreed to sign up as allied members:
These latest developments within the FCSI help to reinforce the ethos of working together as an industry to improve standards and practices. Catering Consultancy Bureau are full members of the FCSI giving clients the confidence of our professional approach with an association that is now developing working links with all of industry's key organisations. |
New HACCP Standards It is likely that new legislation regarding the Hazard Analysis and Critical Point Control (HACCP) principles will be introduced from January 2006. The new EU guidelines will require all food businesses to have documented food safety systems, based around the following existing principles:
The Food Standards Agency who are representing the UK in the negotiations for the guidelines has recognised the need to balance the requirement for businesses to ensure a safe product without imposing undue burdens on business. Last week also saw National Food Safety Week 2004, this year helping to raise awareness of preventing cross contamination and promoting the "clean as you go" policy. For more information, please visit www.foodlink.org.uk |