The practical, stage-by-stage guidance provides a detailed background on the catering services contract market and then navigates those responsible for outsourcing through the whole contract process, including tendering, planning and preparation, service provision and performance management.
The guidance is also supplemented by concise checklists of relevant legislation, other information resources and contractual considerations. Topics covered range from the benefits of providing a catering service and the latest trends in the market, to hygiene and sustainability.
Chris Stern, Author of the guide and Director of independent catering consultancy Stern, said: “Catering is like no other FM service and can play a key role in the workplace experience, underlining an organisation’s integrity and improving staff retention, as well as generating an income. Catering is complex and contains many moving parts which makes it very challenging and time consuming to tender. This Guide clearly sets out what organisations in any sector or industry need to know in order to go to market and find the best catering solution for their business.”
The new Good Practice Guide on Procuring and Managing Catering Contracts is available to download here