School cooks & caterers


School meals - achieving efficiency

Reddish Vale Servery

October 2011. Our new, one-stop guide to developing an efficient meals service for schools and academies is available here

School meals - achieving efficiency Running a school catering service is complicated, and involves big budgets. That’s why we’re bringing together our top advice and information on running an efficient school meals service, in an easy to use, quick-find guide. It’ll help you save time and money, focusing your resources to get the best out of your budget.

On this page, you’ll find links to our guidance on:

  • Section 1: Finance, management and business planning – how to develop a practical, effective business plan to achieve an efficient school meals service.
  • Section 2: Your kitchen – how to properly and legally equip your kitchen, also bearing in mind the overall environment and the people working there.
  • Section 3: Your dining room and the customer experience – how to ensure your dining environment and your customers’ overall experience is appealing and enjoyable.
  • Section 4: Human resources – how to create robust policies and procedures to best support your catering staff, so they can provide the very best service.
  • Section 5: Procurement – how to get the best value for money when buying ingredients, equipment and services.
  • Section 6: Marketing – how to increase take up of school meals by raising awareness and stimulating interest, desire and action.
  • Section 7: Waste and sustainability – finding ways to reduce the amount of waste in your kitchen and dining room will help to reduce costs, staff time and your impact on the environment.
  • Section 8: Top tips for good management – As we’ve seen throughout this manual, the key to achieving efficiency is good management. Here are some top tips to remember.

If your school is looking at different options for providing catering, we always suggest that you seek independent advice first. Our experts are here to help you do this, maximising efficiency, improving take up and cutting costs Get in touch via the link below – you may also be able to get advice from your local authority.
www.schoolfoodtrust.org.uk/contact-us

Download

sft_school_meals_achieving_efficiency_section1.pdf

School meals - achieving efficiency section1: Introduction and Finance

sft_school_meals_achieving_efficiency_section2.pdf

School meals - achieving efficiency section2: Your kitchen

sft_school_meals_achieving_efficiency_section3.pdf

School meals - achieving efficiency section3: Your dining room and the customer experience

sft_school_meals_achieving_efficiency_section4.pdf

School meals - achieving efficiency section4: Human resources

sft_school_meals_achieving_efficiency_section5_procurement.pdf

School meals - achieving efficiency section5: Procurement

sft_school_meals_achieving_efficiency_section6_marketing.pdf

School meals - achieving efficiency section6: Marketing

sft_school_meals_achieving_efficiency_section7_waste.pdf

School meals - achieving efficiency section7: Waste and sustainability

sft_school_meals_achieving_efficiency_section8_tips.pdf

School meals - achieving efficiency section 8: Top tips for good management

School_meals_achieving_efficiency_appendices_I-VI.pdf

School meals - achieving efficiency Appendices I - VI


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