Project Planning - Contract Catering

A lot of people ask me just how I start the ball rolling on different projects, especially when I get a new idea or plan for the business which is quite often! Before discussing with our management team I try and draft some key strategy points and objectives as to what the new idea would consist of, I firmly believe there is no point having an idea if you cant back it up.

For the Contract Catering arm of our business, this is a relatively new project which launched around 4 years ago, but has only expanded within the last 18 months. We did a lot of research into what the contracts actually consist of and what companies offer, and one of our key target areas is subsidising canteens. The most important part of this service is understand the client objectives and vision, building a complete picture of what they have in mind and then interpreting that into the reality of drawings and ideas.

Some businesses provide meals free of charge for their employees or they subsidise meals which can be a real benefit to employment packages and a key part of any employee retention strategies. Particularly with larger companies such as the warehouse/distribution centre businesses, turnover of staff can be high so company attraction and retention is essential in any recruitment strategy.

A few key questions for the client when understanding their vision is exactly what they would like to offer their employees, should it be a full service restaurant, a micro-market option, a 'grab and go' snack offering or a key hours canteen, this is where the question regarding subsidising will come into play too. It is essential to request a look at the company Health and Well-being strategy as this will play a key part in identifying the menu requirements, will there be a focus on healthy options for example and how much of a range of options is required. Hot and cold drinks will also compliment any menu and again the range available is linked clearly to the well being strategy. Something further to consider is payment options, with cash fast becoming a thing of the past, alternative payment methods must be taken seriously into consideration at the start of any planning.

Productivity of staff is also at the forefront of business minds, and by creating a comfortable and warm environment for staff breaks, it encourages people to stay on site, particularly in remote areas where there are limited options for staff to buy their own food. A well-designed and welcoming area is extremely important in attracting staff to not only relax and enjoy their breaks, but also as a meeting area, creating a hub for sharing ideas and linking with each other, bearing in mind appropriate food and drink to enhance this. Removing the constraints of meeting room walls can also go a long way in enhancing client relationships and developing your business further.

The end result of any project will be driven by the range of options available, the number of clients, the price range and the feel of the space itself. All of these points should be considered at the start of the project, with the end goal very clearly in mind.