Catering Case Studies

Dorking Halls »

Through our acquisition of Sporting Links we took over the management of Dorking Halls, Surrey in July 2007.

We were given a two year extension in 2009 and recently were given a further two years in recognition of a proposed investment scheme and the quality of service we provide

Through focussed marketing, we have attracted regular Conference clients such as: Home Office, Sussex, Surrey and Kent Police, various NHS departments, various Social Services, various County Councils plus many business and other users Recently, we invested in a Starbucks Coffee Shop in response to local demand when the High Street Starbucks outlet closed

We pay an annual marketing fee to the client of £3.500 and current rent is between £24.000 and £28.000 a year, payable monthly

RESULTS

  • 40% increase in centre sales / footfall following the Starbucks opening
  • Client delighted with rental income
  • Significant increase in Events & Hospitality from dedicated marketing efforts, referral and repeat bookings.

 

Blacks Leisure Group »

In 2008, we took over the catering contract at Blacks Leisure Group Plc in Northampton which had previously been managed by Autograph.

The brief from the client was to reduce subsidy by 50%, reduce Tariff prices and leave a stable but value for money catering service. This was a typical canteen with stodgy food and a poor quality service with instant coffee.

Today, we have a vibrant menu structure with Bean to Cup Coffee, a Délifrance deli bar, salad bar and a wide range of Hot and Cold food with healthy and ethnic options which delights the customer.

For restaurant meals, Hospitality and vending we have created a complaint free environment for the various customer groups on site and this has resulted in an excellent reference from Neil Gillis, Chief Executive which we are enclosing.

RESULTS

  • 55% decreased in subsidy
  • 20% reduction in the tariff
  • No subsidy or price increase in 3 years

 

Bosworth Battlefield Centre & Country Park »

On April 1st 2011, we took over the catering at the Bosworth Battlefield Heritage Centre and Country Park in Sutton Cheney, Leicestershire following a tender process with the Eastern Shires Purchasing Organisation (ESPO). At this Heritage site we operate catering for the Tithe Barn Restaurant, Bar and a meeting room
 
Entry to the site is free and within our proposal, we offered investment of over £25.000 and a rental based on 12% of net sales

We undertook some refurbishment, local advertising and installed a Starbucks Coffee offer. We hold a full on- licence and open a full bar service in support of functions and events including Wedding Receptions at this picturesque and atmospheric venue

RESULTS

  • Sales up 38% for our first quarter to June 2011
  • Significant increase in Events and Conferencing
  • A high degree of satisfaction from the client (Leicestershire County Council) and visitors

 

Cambridgeshire Police »

On the 1st October 2008, we took over the catering contract at Cambridgeshire Police from Compass/Eurest, the world’s largest catering group and previously, it had been managed by Sodexho, the world’s second largest catering group. The client chose Churchill Catering Ltd because of our ability to deliver “Value for Money”, Investment and the Innovation we were proposing. There are three catering sites where Hot and Cold meals are prepared and served with extensive Vending, Hospitality and Emergency Feeding

We inherited a traditional style service with a great deal of apathy in both the catering staff and the customer base with little expectation and no innovation

We presented a proposal based on;

  • Reducing the client subsidy, by maximizing sales
  • Reducing many of the Tariff Prices
  • The creation of a Zero Complaint Environment
  • Investing to enhance the service and footfall. This included new Deli-bars, Bean to Cup Beverage Systems, State of the Art Vending Equipment and Hot Counter Services
  • Asking the Customer  “what would you like to eat” and interpreting this within the menu structure
  • Upgrading and Re-launching the Hospitality Services
  • Re-launching the Pack-ups and Emergency Feeding with re-designed packaging boxes and content after extensive questionnaires and sample testing and a discussion group
  • Continuous Staff Training and progressive development of the service, recognizing that the Tastes, Likes and Dislikes of our customers are continuously evolving and the most important aspect of our job
  • Considering Ethnic, Vegetarian and specific Dietary customers as important and catered for

RESULTS

  • Sales have increased by 34%
  • Business Plan Fully Implemented
  • Significant Cost Reduction for the Client