24 | PROMOTION: HOLROYD HOWE | CATERING
W:
www.ie-today.co.uk
Going out for lunch Ronan Harte looks at the benefits for schools of outsourcing its catering to a third-party provider
As Britain’s economic outlook brightens, more schools see now as the time to invest in outsourced catering. Among other benefits, the use of an outsourced facility can provide schools with a competitive edge and wider menu variety. There is an untrue perception that outsourcing
TOP: Trinity School coffee bar TOP RIGHT: Holroyd Howe school workshop ABOVE: Food at St Paul's
catering is more expensive. In fact, it can be quite the opposite, and initial set-up costs can quite often be recuperated quickly. Take time commitments, for example: once the new facility is in place the school no longer has to manage menu development or the ownership and management of the food service – buying back valuable time which could be beter invested in other activities. Moreover, outside providers – who arguably have a more in- depth overview of the catering industry – can also identify new revenue streams for the business. This can include catering support for existing events, such as parents’ evenings, open days and sports events, as well as the introduction of new, larger external events, such as weddings and conferences, which could be held over the summer months. Tailor-made solutions are essential to the success
of an outsourced catering offer, as each school will have its own individual aims for the partnership. In order to develop a bespoke approach, it’s vital that both the school and the new caterer have a solid working arrangement, where they understand the agreement in place and the future goals for the operation. Training at the start of a new term or over the summer break can help with this and provide an opportunity for caterers to familiarise themselves with new facilities before the school population arrives. In fact, training is absolutely the key to ensuring a seamless transition between catering services. Holroyd
Howe, for example, offers a comprehensive programme designed to not only bring teams together and improve the skills of existing staff, but also to encourage creative and innovative thinking and deliver menus and service that meet the objectives of the school. Educating the student population about a
school’s new dining experience is just as important to its success as staff buy-in. It’s essential they feel involved in the process and that menu changes are communicated effectively. A move to outsourced catering facilities provides an opportunity to engage pupils more directly in food and nutrition education, as well as get them excited about the food on offer. For example, Holroyd Howe use presentation evenings to showcase menus and fresh produce. Pupils are encouraged to ask questions and sample new foods while the company explains its approach to nutrition and healthier options and talks through allergy enquiries and specific diet options in order to reassure concerned parents. The company uses these sessions to demonstrate its new catering service and has found them beneficial to both schools and pupils. Outsourcing catering, then, can help a school
gain a competitive edge, bring in more money and encourage more children to enjoy the school meals on offer. The decision to outsource catering facilities can seem a big move, but experienced third party-providers such as Holroyd Howe can help ease schools through the transition. iE
“TAILOR-MADE SOLUTIONS ARE ESSENTIAL TO THE SUCCESS OF AN OUTSOURCED CATERING OFFER”
Ronan Harte is managing director of Holroyd Howe W:
www.holroydhowe.co.uk
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