4. Who Outsources
• Airports & Train Stations
• Motorway Service Areas
• Coffee Market
• Most business and industry sites
• Most museums
5. Who Keeps In-House
• Hotels
• Garden Centres
• Clubs
• Some ‘biggies’ – Tate, RSC, Eden, NT
6. Challenges of Catering
• Great food
• Food & Labour Cost Control → Profit
• Innovation and Change
• People
• Capital
• Systems
7. Why a Consultant
• Improves your in-house operation
• Challenges, Inspires, Knows best practice and role models
• Outsourcing
– Specification; knows what caterers want to know
– Advise on type of contract; % of sales
– Finds the up and coming caterers
– Guiding hand
– Passion, experience, right stage in life cycle
8. Great Cafes Blog
http://greatcafes.blogspot.co.uk/
Chris Brown
Turpin Smale Catering Consultancy
www.turpinsmale.co.uk