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Catering in Museums and Heritage Venues

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The catering consultant's perspective on the who, when and why of operating your catering in-house or out-sourcing. An ACE Study Day, October 2012

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Catering in Museums and Heritage Venues

  1. 1. Catering in Museums & Heritage Venues ACE Study Day The Consultancy Perspective Chris Brown Turpin Smale Catering Consultancy www.turpinsmale.co.uk
  2. 2. The Consultancy Perspective• What on earth can go wrong• Who outsources• Who keeps in-house• Challenges of catering• Why a consultant
  3. 3. Disasters
  4. 4. Who Outsources• Airports & Train Stations• Motorway Service Areas• Coffee Market• Most business and industry sites• Most museums
  5. 5. Who Keeps In-House• Hotels• Garden Centres• Clubs• Some ‘biggies’ – Tate, RSC, Eden, NT
  6. 6. Challenges of Catering• Great food• Food & Labour Cost Control → Profit• Innovation and Change• People• Capital• Systems
  7. 7. Why a Consultant• Improves your in-house operation• Challenges, Inspires, Knows best practice and role models• Outsourcing – Specification; knows what caterers want to know – Advise on type of contract; % of sales – Finds the up and coming caterers – Guiding hand – Passion, experience, right stage in life cycle
  8. 8. Great Cafes Blog http://greatcafes.blogspot.co.uk/ Chris BrownTurpin Smale Catering Consultancy www.turpinsmale.co.uk

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