THE BLOG

Comparing apples with apples sounds really easy, would you like red or green? But under the surface some apples are fresh, crisp and juicy, while others prove chalky and totally out of season. It would be better to know what you were getting before buying them.

Choosing how your catering needs will be met is more complex than choosing apples.  Informed decisions need to be made around the product and service composition. The depth of knowledge required to do that is often above what exists in an organisation that is considering outsourcing. This puts them in a disadvantaged position with the market from the onset.   

We are presented with differing views on whether in house or out sourced catering is the best fit. Polarities exist, whether it’s financial, operational, medical or dietary, each is valid and has an impact on the end user.  An organisation should seek to understand what it is they want to achieve from their foodservice program and develop a model that delivers the right values in the right places.

Which model is best for your organisation?

A lot depends on your commercial strategy, internal capabilities and vision for the foodservices. Do you want the ease of commercially processed foods to dominate your offering or are you looking for a more wholesome simplicity in your foodservice program?  There are a range of controls and agreements to consider, every organisation is unique so don’t settle for a generic solution.

I offer my clients a foodservice review which ensures you can better understand your outsourcing options.  We have had thousands of hours experience in assessing menu documentation and recipe related data. Engaging a specialist and a third party perspective is important to making informed choices on where to invest and where you can in fact cut back without damaging your product. Don’t lock into an agreement before considering if you have got it right.

Do you really know what you will get from your caterer?