Financial performance is essential to the success of every catering operation, whether the objective is to increase profitability or reduce costs and subsidy. Catering finance is analysed by income (tariff, volume, spend per head) and cost (product, staffing, overheads and capital).

We build financial models using zero-based budgeting and develop ‘what if?’ scenarios to project costs. This results in figures that demonstrate what is possible, rather than what has been historically achieved. Strategy sets out long, medium and short term goals, aims and branding objectives. Once these are agreed, the consultancy can assist with implementation, to ensure that the agreed policy and strategy are delivered.