Catering services

chopping catering services

The important thing to remember is that Service is more than just a smile and a thank you.

It is the expression of the personalities of Supervisors and employees and the application of recognised service techniques and is the most important part of any successful service program.

HMSRAI

Refresh Programme

“Better Tasting more Interesting Food at the Same Cost as Bulk Food”

Cost Control

“Tight Control of Costs through Strong Professional Management”

The following key indicators will be constantly monitored:

  • Food Quality
  • Wage Cost and Margin
  • Other Variable Overheads
  • Customer Feedback Review
  • Tariffs
  • Service Times
  • Contract & Management Staffing
  • Health Safety & Hygiene
  • Financial Control

Price review to be aligned with customers.