FCSI PROJECT SERIES Case Study
About the Foodservice Consultants Society International UK & Ireland (FCSI)
As a group of over 1,000 foodservice experts worldwide, with many members working in the public sector, FCSI has the specialist sector
knowledge and industry insight required to deliver innovative, commercial and sustainable solutions to the sector’s
came on board were Bernard Matthews, Sharwood’s, McCain, subcentral, Mambos, Substop and Smartfoods. “I think it was a really great move for the school to change to this style of dining,” says Duncan Marsh, general manager of Bernard Matthews Foodservice. Its Turkey Meatballs are used in subs and wraps, and the Roast Turkey Breast Chunks feature in a range of curries and noodles on the Wok Station.
“The project has really highlighted the importance of listening to pupils about their lunchtime preferences and has proven that caterers can give students the style of food they enjoy within the food and nutrient based standards.”
One of the challenges of the project was to train the catering staff in
how to cook and serve the products properly, to preserve the authenticity of the concept, and to present in a chefs theatre-style kitchen.
“A lot of the catering team had been used to doing a lot of on site home produced food,” Niccola explains. “And in some ways the branding concept has reintroduced convenience elements. Although curries and chillies are being made from scratch, they’re still using Sharwood’s sauces, pastes and powders.”
In the six months between launching the pilot and rolling out to two additional schools – Robert Clack School and Trinity Special School – Niccola and the team monitored which concepts were the most popular and could be expanded, and which were to be retracted. They also looked at what
children were prepared to pay for meal deals.
“It’s very product focused and is visual,” Niccola says. “Whereas before children might have had pasta carbonara on one day and spaghetti Bolognese the next, now they have the choice of different types of pastas and sauces.” Although having select brands might seem to be restrictive, Niccola stresses that in practice the children are getting more choice.
So successful has the project been that it has been agreed to roll out the concept on an increased momentum basis to all secondary schools. Elements of the concept are also being discussed for implementation in primary schools, proving that student involvement and innovative thinking can make a real change to school dining.
business challenges. The professional membership is made up of consultants who focus on all aspects of the catering industry, and in particular the public sector, business strategy and commercial kitchen design. FCSI allied members are professional foodservice or equipment suppliers that work alongside our consultants to successfully deliver projects. Our members’ areas of expertise include; foodservice strategy development, business planning, commercial contract tendering and design and equipment solutions across all sectors of the industry.
Contact: admin@fcsi.
org.uk; 01483 761 122; or visit
www.fcsi.org for more information or to find a consultant.
June 2013
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