Balance Partnership
St Aloysius' College
Case study
Our association with the College has incorporated a number of key elements of our services. The College, which is based in the centre of a busy shopping area with many fast food outlets, was always going to provide tough competition for the School's healthy eating policy
In the first instance we were asked to evaluate the College's refectory costs and contractor performance against the contractor’s sales proposal. It was clear from the outset, that the sales levels may not easily be met and therefore may have a significant effect on the College's catering cost expectations.
Following a detailed appraisal of the services it was clear that on this occasion that the contractor’s sales expectations would categorically not be met without potentially reducing the choice, nutritional value of the food on offer and increasing tariffs to pupils to bring the margin back into line.
Given these factors the College wanted to know what could be done in the short term in order to ensure that high expectation of well prepared food could be maintained.
While the contractor was given the opportunity of revising its proposals for continuing the services the College lost confidence and asked Balance to help with restoring the catering the services back to an in-house function.
We were able to assist by the following:
- Management recruitment, preparation of correctly balanced job description
- Bespoke assistance with stock and control systems
- Integration of a cashless system
- Ongoing service appraisals as required