Merritt-Harrison
take a systematic and planned approach to all projects, endeavouring
to work closely with clients, to make sure that we keep them informed
with relevant information at every key stage of the project.
Financial
Performance
Financial
performance analysis scrutinises all financial aspects of the
current catering operation, including budget setting and adherence;
contract variations and re-negotiations; pricing structure; average
spends; income, including volume of sales and comparison with
previous years’ performance and trends; cost of sales; purchasing
arrangements; supplier discounts and gross profit.
Operations
can be benchmarked using our own financial data or other reputable
sources.
Performance
tracking and analysis is carried out using computer based models.
Our
operational reviews involve a thorough investigation into all
areas of current catering practice, including food offer, food
production methods, product range, food quality and menu analysis,
presentation and display, and operational standards in areas such
as cleanliness and customer service.
Organisations
will be able to assess whether they are receiving value for money
from their existing catering services, and what changes may be
necessary to bring down costs, or improve quality.
Merritt-Harrison's
option appraisals aim to identify and analyse all available options
for clients’ catering services, whether single or multiple
sites. An in-depth report will examine the advantages and disadvantages
of each option, including the financial and operational implications.
Our
feasibility studies include the development of sophisticated financial
models, using the latest information technology, to identify the
implications of each proposal, including benefits and risks, operational
and staff requirements, sustainability and quality.
Different
pricing structures can be appraised, showing the advantages and
disadvantages of each tariff, and their outcomes.
Competitive
Tendering
Merritt-Harrison
support clients with the appointment of a catering provider, from
advice on key aspects of the tender process, through to project
management of the whole tendering and evaluation exercise, if
required.
We offer advice on the preparation of pre-tender documentation
and evaluation criteria, along with the selection and shortlisting
of potential contractors. Alternatively, we can make recommendations
from our database of catering contractors.
Following
shortlisting, visits to potential contractors’ existing
operations at similar locations may be carried out, and references
taken up. We can assist with negotiations between clients and
shortlisted contractors, before submitting our final report with
recommendations to the client’s management team.
The consultancy also offers support during the mobilisation period
and provides on-going monitoring of the service, to ensure that
quality and standards are maintained throughout the life of the
contract.
For
public sector clients, we work to the 2006 Public Contract Regulations.
Quality
Monitoring and Assurance
Quality
monitoring of catering services is carried out in the form of
regular or one-off visits to the catering facility, including
kitchens, restaurants and ancillary areas. Operational quality,
service and health, safety and hygiene are all assessed.
Merritt-Harrison
use a formal system of quality control on every visit and any
shortfalls are raised with the contractor. Wherever possible,
quantifiable and indisputable evidence is used to substantiate
our reports.
Areas
for scrutiny will include staff working practices, cleaning schedules,
standards of hygiene, HACCP, Assured Safe Catering and due diligence,
temperature controls and operational systems. We also monitor
the condition of catering and light equipment, as well as kitchen
fabric, highlighting any maintenance needs.
Catering
Policy and Strategy
Merritt-Harrison
support clients with the development of catering policy, including
contractual arrangements, pricing structures and quality standards,
and also offer management advice on setting corporate strategy
for the catering operation.
We
can assist with the preparation of a catering strategy paper,
to include long, medium and short-term aims and objectives. This
will provide a framework for operating a quality catering service,
and help clients focus on how to keep their catering service on
track, enabling them to deliver the best possible catering operation
for their organisation.
Business
Development
The
consultancy offers advice on the development of business plans,
which assess ways of building on strengths and improving weak
areas within the existing catering operation. Our business plans
include marketing, but also scrutinise all other areas of the
catering service in detail, and identify aims, objectives and
strategies to bring about improvements. For instance, we might
identify the need for improvements in the area of staff attitudes
or training, and put forward appropriate recommendations.
We
also provide training courses or seminars on catering related
issues. These can be bespoke for a particular organisation or
of a more generic nature.
Merritt-Harrison
offer assistance with the development of marketing plans, to help
existing or new catering operations focus on their current and
potential markets. We can advise on key aspects of the process,
or undertake the production of a catering marketing plan on behalf
of the client.
Our
market research methods encompass both face-to-face and desk techniques,
including the use of questionnaires to identify customer attitudes
and requirements. Clients will benefit by receiving unbiased,
externally evaluated results and outcomes, along with bespoke
solutions to address any necessary changes highlighted by the
research.
Design
and Planning
The
consultancy offers advice on the design or refurbishment of kitchen,
dining and ancillary catering areas.
Our
objective is to deliver innovative, workable, sustainable and
cost effective solutions, which consistently meet the brief and
the key client requirements.
Design
begins with concept development to ensure that the proposed catering
facility meets the needs of the target market, makes the most
effective use of the allocated space and supports a legally compliant
operation.
Catering
concepts put forward by the consultancy will reflect the service
requirements of the client.
