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Catering Contract Tender

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Presentation on theme: "Catering Contract Tender"— Presentation transcript:

1 Catering Contract Tender
Perins School Catering Contract Tender

2 Perins catering contract benchmarked for quality, value & improvement opportunities..
Objectives Review opportunity to improve value, quality & dining experience Student and staff wellbeing Improvements in behaviour & cleanliness Improvements in academic performance potential Hampshire Framework tender process: 8 proposals received Initial shortlist based on value, quality & innovation 4 presentations Student visits, feedback and nutritional analysis Follow up clarification meetings Stakeholder input: Pastoral, Governors & P.E. Dept. Award 4 year contract to Innovate: 3 year option to extend Complete TUPE process by 26th August 2013 Implement investment programme in time for 2014/15 academic year Approach Recommendation

3 Benefits of proposed recommendation..
From: Negative student & staff feedback on food proposition & appearance Friendly Staff Disorganised queue management; congested main service counter All meals served in takeaway containers: consumption generally outside or in classrooms To: Positive student feedback at Westgate School; brand identify introduced without detriment to multi-use hall Cultural change leadership: Appointment of Chef Manager Queue management improvements; distributed service model & self-service barcoded payments Hot plated meal option for consumption in dining hall; all available tables made available

4 Benchmarking summary.. Current Proposals HC3S HC3S Innovate Caterlink
Price Benchmark Hot Cold Deal £1.10 £1.40 £2.00 £1.10 £1.40 £2.00 £1.60 £1.20 £2.00 £1.60 £1.20 £2.00 Food Quality Dining Queuing Student Feedback 4-yr Financial Return A B - £24.0k £23.4k (£8.6k) £52.0k (£6.0k) £17.3k (£2.7k) A: Value of upfront investment & projected profit share less equipment maintenance & banking B: Excludes investment

5 Main counter redeveloped
Branding, decoration & signage Self service: hot & cold Queuing improvement Barcode & self-payment Additional staff: Chef Manager Optimal seating capacity Plated hot meal option: clearing station


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