Dunblane New Golf Club Catering Proposal

ITT Catering Response 

Barrland Court 

Prepared for: 

Prepared by: 

Ian Elrick 

Acting Head of Finance & Procurement 

Catrina Miller 

Acting Director 

David Penlington 

Sales Director 

Paul Robottom 

Managing Director 

8th April 2016

TABLE OF CONTENTS 

EXECUTIVE SUMMARY 3 

TECHNICAL ASSESSMENT 7 

SERVICE DELIVERY & QUALITY 


STAFFING 


CONTRACT MOBILISATION / REVIEW 


ENVIRONMENTAL / WASTE MANAGEMENT AND ETHICAL TRADING 

CONTRACT PRICE 65 

CONTRACT QUERIES 73 

APPENDIX 1 75 

HOSPITALITY MENUS 

2

EXECUTIVE SUMMARY 

3

EXECUTIVE PROPOSAL 

We are delighted to present our proposals for the catering service at 

Barrland Court. After we received the ITT we visited Barrland Court and 

met up with Samantha Morton, Housing Assistant. She kindly gave us a 

tour of the facilities and provided views on the current catering service. 

From our visit, we have summarise our key proposals below: 

Meeting the Authority’s requirements and a summary of the services provided 

Caterplus has extensive kosher experience of providing services in care environments. 

We currently operate in over 20 Jewish sites in the UK, including the largest Jewish care 

home in Europe (Nightingale House, Clapham). We are also a specialist care and 

welfare caterer operating in over 150 non-Jewish sites across the UK. 

We will comply with the requirements of the Authority by: 

 

 

 

 

 

 

Following strict purchasing protocols using only accredited kosher suppliers 

based in Scotland. Complying with kashrut regulations is paramount for us and 

our reputation; and the sourcing of ingredients is strictly monitored. 

Supporting Barrland Court with our network of local area managers and relief 

team, plus our extensive field-based specialist support of Training Managers, HR 

Managers, Health & Safety Manager, In-House Nutritionist, Auditor and Food 

Development team. 

Specialist support and knowledge of kosher catering. 

Our proposals exceed what is currently provided. Are plans are to offer more 

choice across the whole week, particularly on the range of items offered at 

lunchtime. 

Likewise there is very little uptake of the current afternoon service; our plans for 

this is to promote ‘theme events’ on a regular basis and look at the possibility of 

delivering ‘afternoon home-bakes’ to the tenants directly. 

Investment in additional craft skills in the kitchen at weekends (particularly on 

Sundays) 

4


 

 

 

Initiatives to introduce ‘a grazing food offer’ for selected Tenants suffering from 

early stages Dementia. 

Our menus are nutritionally analysed and designed to provide choice and meet 

the nutritional requirements of the elderly/infirm. 

Our menus are created with the focus on ‘home made meals’ prepared using the 

finest ingredients. 

Our Costs and Price Proposals 

To ensure that Arklett Housing and the tenants at Barrland Court receive value for 

money, we are proposing a completely open, transparent and flexible pricing 

arrangement. 

Essentially we believe that all labour and operating overheads should be fixed. The 

variable is the number of tenants on site, and our recommendation is that we charge 

food costs monthly, based on the actual number of tenants in residence for that 

period. Our financial proposals show the costs for 15, 20, 25 and 28 tenants and are 

summarised below: 

ARKLET HOUSING 


Expected tenant numbers 15 20 25 28 

‘’ Caterplus are the UK’s largest independent 

catering provider in the Care and Welfare 

sectors…’’ 

CATERING COST (excl Vat) £105,695 £114,971 £124,247 £129,813 

5


Consortium / Company Arrangement 

Our company status has not changed since we completed the PQQ. Caterplus is a limited 

company, registered with Company House. We are not entering into any agreement 

with a third party or consortium to deliver this contract. 

Confirmation that the Tender(s) will remain open for a period of 30 days. 

We can confirm that our ITT response and pricing schedule will remain open for a period 

of 30 days. 

Changes in circumstances since the completion of the PQQ 

There have been no changes since we completed the PQQ. Our financial standing 

remains the same, with no changes to change in control, composition or membership of 

the company. 

6

TECHNICAL ASSESSMENT 

SERVICE DELIVERY & QUALITY 

7

INTRODUCING CATERPLUS 

Caterplus was established 25 years ago and is now the UK’s leading, 

privately owned, provider of catering and support services to the Care and 

Welfare market. 

We successfully operate in over 150 sites across Scotland, England and Wales and work 

with a wide range of clients, ranging from charities, trusts, private companies and local 

authorities. With our parent company Taylor Shaw (which focuses exclusively in the 

education sector) we have a total of 500 sites, turnover in excess of £55m and a team 

of over 3,500 staff. 

By concentrating on niche markets we have become highly regarded in our field. We 

are a food company and focus on preparing innovative bespoke menus to suit our 

client’s individual and special needs. Our food is all cooked freshly on site using the 

finest ingredients. We are passionate about supporting and developing our catering 

teams and benefit from having a team of in-house training and craft skills specialists, 

who provide practical and local support. 

We have laid solid foundations and established a reputation for quality, flexibility and 

helpfulness. Our Company values of Passion, Teamwork and Integrity underpin 

everything we do. 

Training and development, together with staff motivation, is the key to our success and 

we have gained formal quality standard accreditation through ISO 9001 and 14001. 

With sound financial resources and an energetic, innovative and accessible 

management team, we are geared to providing bespoke services and meeting our 

clients’ needs. This has been recognised within our industry and we were delighted to 

receive the ‘Contract Caterer of the Year Award 2014’ at the Cost Sector Awards. 

Registered Office: Genesis Centre Regional Offices: London 

Science Park South 

Durham 

Birchwood 

Sheffield 

Warrington 

Warrington 

WA3 7BH 

8

OUR EXPERIENCE 

Extra Care / Assisted Care 

Caterplus operate in a range of care sectors across the UK. We have gained extensive 

experience of mobilising Extra Care sites and integrating quickly with the Tenants on 

site. We are proud of our track record of providing healthy and nutritious meals, and 

providing bespoke and flexible food offers. Examples of our current Extra Care clients 

include: 

 

 

 

 

 

Hanover - 27 sites 

Abbeyfield Kent Society 

AmicusHorizon 

East Thames Group 

Peverel / McCarthy & Stone 

Our portfolio of Care Homes has grown primarily through client referrals. By delivering 

on our promises over 80% of our current business has come from direct client referrals 

and recommendations. 

Other Sectors 

‘’ Caterplus are the UK’s largest independent 

catering provider in the Care and Welfare sectors…’’ 

Caterplus also operate in the following 

Care sectors: 

 

 

 

 

 

 

 

Care Homes 

Nursing Homes 

Faith Homes 

Assisted Living 

Independent Living 

Retirement Villages 

Day Centres 

Examples of these clients include: 

 

 

 

 

 

 

 

 

Nightingale Hammerson 

Cross Reach 

Central & Cecil 

Springdene Group 

Rosary Priory 

Henry Nihill, North London 

Abbeyfield Group Contract 

McCarthy & Stone 

9

OUR CUSTOMER FOCUS 

Our Commitment and Objectives 

We aim to provide our Clients with the highest standards of food services, to an agreed 

financial framework. We will supply and manage highly trained staff, taking 

responsibility for food hygiene and health and safety at work, whilst ensuring both a 

smooth and efficient catering operation. 

We will ensure that the following goals are achieved and maintained: 

The provision of innovative, healthy and nutritious menus, using the finest locally 

sourced fresh ingredients. 

 

 

 

 

A consistent high quality service, bringing about the highest possible standards of 

food, customer service and cleanliness. 

Local support for the catering and staff, with full access to our experienced relief 

team based in the South East. 

Total responsibility for the recruitment, training and development of the catering 

team. 

Proactive marketing of the catering services for the Tenants and their families 

and friends. 

It is our duty to ensure that our Client is fully confident that their Catering Service: 

 

 

 

 

 

 

Complies fully with legislation. 

Is professionally managed and run. 

Delivers a consistent and agreed high quality standard. 

Operates seamlessly with Barrland Court’s overall priorities and objectives. 

Is both cost effective and efficient. 

Meets the special individual needs of the Tenants at Barrland Court. 

10

THE SERVICES WE PROVIDE 

Our proposals, which are set out in this document, will deliver: 

 

 

 

 

 

 

 

 

 

 

 

An innovative customer led service - providing both traditional and modern 

menus and choices 

A nutritious, fresh food offer prepared by a skilled and motivated catering team 

Support and direction for the on-site catering team from our local Area 

Management team who will visit regularly and be on hand to give guidance and 

monitor standards. 

Consistently high standard of food preparation using the finest fresh ingredients, 

sourced from local kosher suppliers. 

Exciting seasonal menus that are designed to ensure all the meals served are 

appealing and appetising. Careful attention is given to texture, colour, flavours, 

garnishing and overall presentation of the food on the plate. 

Menus will be adapted to suit the individual requirements of the Tenants at 


Access by the catering team to our in-house nutritionist for advice and guidance 

to support Tenants with special dietary requirements. 

Promoting engagement and dialogue with the Tenants and their families, using 

resident forums, questionnaires and surveys. 

An effective and safe catering service which is able to deliver clearly agreed 

results that enhance the image and reputation of Barrland Court and Arklet 

Housing Association in the community. 

A fully transparent purchasing and stock control system that gives chefs freedom 

over suppliers and ingredients, whilst enabling food spend to be closely 

monitored. 

Robust financial proposals developed on our experience of operating very similar 

sites to Barrland Court. 

11

OUR APPROACH TO FOOD 

We are passionate about food and the delivery of excellent service. We 

understand the importance of presentation too, and our approach is to let 

the food we prepare sell itself. 

Fresh Food - Freshly Prepared 

Good nutrition and healthy food is vital to everyone. This is why we buy fresh food 

from the best local suppliers, purchased at the best prices for our clients and prepared 

traditionally with care. Our menus are central to the way we do business. They are 

always well received by our customers. 

We always insist on using fresh wholesome food and where necessary will encourage 

our Chefs to change their shopping and food production habits. The result is 

purchasing patterns that change for the better. This means the butcher, fishmonger, 

greengrocer, baker and dairyman provide most of our supplies. 

Caterplus does not support the modern trend of using excessive amounts of 

convenience foods. 

We believe innovation is the key to ensuring your Tenants thoroughly enjoy their 

mealtimes. To this end we encourage our onsite team and support staff to always pride 

themselves in being able to produce good wholesome and nutritious food, presented in 

a fashion that is appetising and appealing to the eye. This is carried out through 

guidance from our area team who are actively involved in standard setting and menu 

planning. 

Menu Choice 

Tenants will be asked to select their preferred dishes from the menu and this choice will 

be recorded and sent to the kitchen for collation. This information is kept available for 

future inspections. 

12

FESTIVALS AND THEME DAYS 

13

FESTIVALS 

Observing Jewish Holidays 

All Jewish holidays and observances, with the exception of some fasts, begin on the 

evening before to the first day. Except as noted, all require special additional prayers 

and services are held in the Synagogue. All Jewish Holidays with Sabbath-like 

restrictions require that all normal business, school or secular activities cease about 

two hours before sundown on the eve of the Holiday to allow for adequate 

preparations. 

Actual Holiday restrictions go into effect approximately half an hour before sundown 

on the eve of the Holiday. Some of the restricted activities include all forms of vehicular 

travel, writing, direct use of electrical devices, measurements and any preparations for, 

or discussion of, normal weekday activities or responsibilities. Some activities, such as 

cooking and carrying that are forbidden on the Sabbath and Fast Days are permitted on 

the other holidays. 

Restrictions end approximately one hour after sundown of the last day. No travel or 

restricted activities are permitted until then. Holiday restrictions cannot be relaxed 

except in circumstances when there is mortal danger to a human life. 

Fast days include special prayers and extended synagogue services both in the morning 

and afternoon. Both food and water are forbidden until approximately one hour after 

sunset. Except for Yom Kippur, Jewish fast days are not observed on the Sabbath and 

their dates of observance are altered accordingly. There are many Jewish festivals 

throughout the year. These are shown on the enclosed calendar. 

Food plays a significant part in the celebration of such festivals. Jewish people 

celebrate 5 major and several minor festivals each year. Most festivals commemorate 

important events in Jewish history and remind the Jewish people of their unique 

heritage and culture. While ceremonies performed have deep religious meanings they 

also provide occasions for Family gatherings. 

All of our Jewish sites are provided with a Festival file. This contains explanation about 

the festival and useful hints and tips. Staff will receive ongoing training on the festivals 

as they appear in the year. Training record cards will be completed as experience is 

gained of each festival. 

14

FESTIVALS 

Shabbat 

The Friday evening meal should be the most dignified of the week, followed by 

Saturday lunch. There are no restrictions for Saturday’s evening meal. It is customary 

to use white tablecloths, but the same cloths cannot be used for both meat and milk 

meals. Before every Friday evening meal, there should be a full Cholla loaf of bread for 

the Kiddush at the relevant place and wine available for Kiddush. A Jewish woman will, 

before the meal, light two candles on a Friday evening and say prayers silently with her 

head covered while she carries out the task. 

Pesach (Passover) (Commemorating the exodus from bondage during Pharaoh’s time) 

The kitchens must be completely cleaned and special foods used. From no later than 

midday on the day before Passover begins to an hour after darkness on the day that 

Passover ends, only Passover food must be used (yeast products, breads etc are not 

permitted, nor are cakes made from flour – use matzo meal instead). 

Shavuot (Festival of Thanks giving) 

The requirements of the Festival of Shavuot are similar in meal requirements to Friday 

evening and Saturday, except that the Festival lasts for two days, which means that the 

two main meals each day have to be festive. It is, however, customary that the first 

two meals should be milky rather than meaty meals. 

Rosh Hashana (New Year) 

Rosh Hashana sometimes occurs at the beginning of autumn. For Rosh Hashana the 

same general principles apply as for Shavuot. It is a custom to provide apples and 

honey for each person at the table, for the first night of the Festival and some unusual 

fruit on the second night. 

Yom Kippur (Day of Atonement – Fast Day) 

Yom Kippur sometimes occurs at the beginning of autumn and it is 10 days after the 

New Year. It is a fast day on which meals are not served to adults of thirteen and over 

15

FESTIVALS 

but a skeleton system is provided for the elderly only that day. However, all foods 

must be plain. 

The fast starts an hour before sunset the previous evening and a main meal, usually 

meaty, is served at about 4.00 – 5.00 pm. The fast ends the following evening after 

darkness and before the meal begins, tea and cake is normally served to break the fast. 

The elderly may not fast on health grounds. 

Succot (Autumn) 

The same principles of cooking apply to Succot as apply to Shavuot and Rosh Hashana. 

The arrangement for eating in the Succah (tree lined tent) continues for the first seven 

days of the Festival. The first two and the last two days of this Festival are days when 

festival meals are to be offered. 

Chanuka (Winter – Lighting the Candelabra for 8 days) 

Chanuka occurs towards the end of the autumn in early December. On the first 

evening of Chanuka, a festive meal is normally served, with beer and wine distributed 

per table. Chanuka is not a Festival as those previously mentioned when restrictions 

apply. A traditional dish of Latkes (potato cakes) and or doughnuts is served. 

New Year for Trees (Winter) 

The New Year for Trees (which occurs within the first two weeks of the Spring, is also 

not a Festival when any restrictions apply to cooking but during the evening meal as 

much fruit as possible is served. 

Purim (Spring – Fancy Dress Parties for Children Mainly) 

Purim is also a Festival when no cooking restrictions apply. It takes place towards the 

end of the spring. A semi-festive meal is provided on the evening of Purim with alcohol 

distributed per table. The main festive meal takes place late afternoon at about 6.00 

pm and should be the highlight of the culinary year. A traditional dish of Hamantashen 

– a three cornered cake filled with poppy-seed mixture, is served. 

16

HIGH HOLY DAY CALENDAR 2016 / 2017 

MAJOR FESTIVALS 2016 (5777) 

Purim Mar 24, 2016 

Pesach Apr 23-24, 2016 

Apr 25-28, 2016 

Apr 29-30, 2016 

Shavuot Jun 12-13, 2016 

Tish’a B'Av Aug 14, 2016 

Rosh Hashana Oct 3-4, 2016 

Yom Kippur Oct 12. 2016 

Sukkot Oct 17-18, 2016 

Oct 19-23, 2016 

Shmini Atzeret Oct 24, 2016 

Simchat Torah Oct 25, 2016 

Chanukah Dec 25-Jan 1, 2017 

MINOR FESTIVALS 2016 (5777) 

Tu Bishvat Jan 25 

Purim Katan Feb 23 

Shushan Purim Mar 25 

Pesach Sheni May 22 

Lag B’Omer May 26 

Tu B’Av Aug 19 

Leil Selichot Sep 24 

MINOR FASTS 

Ta'anit Esther Mar 23 

Ta'anit Bechorot Apr 22 

Tzom Tammuz Jul 24 

Tzom Gedaliah Oct 5 

17

SOME SAMPLE KOSHER MENUS 

18

WEEK 1 - LUNCH 

Monday Tuesday Wednesday Thursday Friday Saturday Sunday 

MEAT MEAT MILK MEAT MILK MEAT MEAT 

Baked Honey 

Glazed Chicken 

Cottage Pie with 

Sweet Potato Mash 

Grilled Snapper 

Fillet, with a 

Fennel and Sorrel 

Jus 

Roast Shoulder of 

Lamb with 

Caramelised 

Shallots and Mint 

Jelly 

Beer Battered Cod 

with tangy Tartar 

Sauce 

Slow cooked Beef 

Cholant 

Roasted Turkey 

with all the 

trimmings and 

sweet 

Cranberry Gravy 

Pan Fried 

Aubergine 

Schnitzel with a 

Mushroom & 

Peppercorn Sauce 

Mediterranean 

Vegetable Kebabs 

with a Cucumber 

Dipping Pot 

Roast Root 

Vegetable 

Stroganoff 

Thai Vegetables 

with Coconut & 

Lime on Sticky 

Rice 

Courgette & 

Potato Pancakes 

with Caramelised 

Onions & Herbs 

Vegetable 

Holishkes 

Pumpkin Risotto 

with Chives 

Jacket Wedges 

Sugar Snap Peas 

Sweetcorn 

Carrot Tzimmes 

Broccoli Florets 

Savoury Rice 

Roasted Beetroot 

& Garlic 

Green Leaf Salad 

Roast Anya 

Potatoes 

Sticky Rice 

Pureed Swede 

Green Beans 

French Fries 

Mushy or Minted 

peas 

Potato Kugel 

Red Cabbage Slaw 

Roasted or New 

Potatoes 

Carrots & 

Courgettes 

Traditional Lemon 

Syrup Sponge with 

Parev Custard 

Poached Pear in a 

Red Wine Sauce 

Traditional Bread 

and Butter Pudding 

Apple Strudel 

Served with Parev 

Ice Cream 

Sherry Trifle 

finished with 

Toasted Almonds 

Chocolate Pecan 

Pie 

Seasonal Fruit 

Crumble of the 

Week 

Salads, Jacket Potatoes Or Omelettes Always Available 

Fresh Fruit Salad & Yoghurt Bar - A Delicious & Healthy Alternative! 

Selection Of Seasonal Local Fresh Fruit Served In Peak Condition, Ripened & Ready To Eat. 

19

WEEK 1 - SUPPER 


MILK MILK MILK MILK MEAT MILK MILK 

Roasted Tomato 

and Red Pepper 

Soup with 

home-grown Basil 

Creamy 

Cauliflower Soup 

French Onion Soup 

Tuscan 

Minestrone Soup 

Chicken Soup 

Kneidlach 

Egg & Onion or 

Chopped Liver 

Spicy Parsnips 

Soup 

Broccoli Soup 

Teriyaki Salmon 

on a bed of 

Oriental Noodles 

served with 

Israeli Salad 

Mushroom 

Burekas with a 

Tomato & Spiced 

Chickpea Salad 

Goujons of Plaice 

with tartar sauce 

and served with 

Parmentier 

Potatoes 

Chef Cooking in 

the Restaurant 

2 egg omelette 

cooked to orderchoose 

your 

filling of the day 

Roast Chicken 

Green Beans 

Red Cabbage 

Roast Potatoes 

or 

Courgette 

Schnitzel 

Grilled Sardines 

Served with Brown 

Toasted Bread with 

a Caper Mayo 

Bubble ‘n’ Squeak 

topped with a 

Poached Egg 

Lockshen Pudding 

Baked Lemon 

Cheese Cake 

Creamy Rice 

Pudding with a hint 

of Nutmeg 

Apricot Flan 

finished with a 

Vanilla Cream 

Apple Strudel with 

a Parev Cream 

Fresh Fruit 

Meringue Nest 

Bread & Butter 

Pudding with 

Custard 

Eggs cooked to order including poached, scrambled, boiled and omelettes 

Deli Salad Bar available daily 

Homemade Cold Sweets 

Fresh Fruit Salad 

Selection of British and Continental Cheeses with crisp breads 

Yoghurts (a selection of fresh cut fruit to ‘pick ‘n’ mix’ with a choice of accompaniments) 

Selection of Seasonal local Fresh Fruit served in peak condition, ripened & ready to eat. 

Selection of Ice creams, Mousses and Egg based Custards 

20




Classic Chicken 

Schnitzel With 

Crane 

Beef Kofta with 

Red Onion 

Marmalade 

Baked Cod with a 

Herb Matzo Crust 

Chicken Chasseur 

Poached Highland 

Salmon with 

Lemon 

Mayonnaise 

Hungarian Beef 

Goulash with a fine 

Matzo 

Gnocchi 

Traditional Carvery: 

Roast Beef & 

Yorkshire 

Pudding 

Cous Cous stuffed 

Red Pepper with 

Houmous & 

Minted 

Vegetables 

Vegetable 

Lasagne with a 

Garlic & Rosemary 

Focaccia 

Puff Pastry Tart 

with Roast 

Vegetables, Goat’s 

Cheese & Red 

Pepper Pesto 

Stir Fried 

Vegetarian 

Noodles 

Vegetable 

Samosas with Mint 

Yoghurt Dressing & 

Cucumber Salad 

Home County 

Vegetable 

Brochette 

Roasted 

Vegetables served 

on a bed of Pasta 

finished with a 

fresh Tomato & 

Basil Sauce 

Boulangère 

Potatoes 

Bok Choy 

Roasted Peppers & 

Cherry Tomatoes 

Onion scented 

Rice 

Baked Carrots 

Sautéed 

Courgettes 

Buttered New 

Potatoes 

Broccoli 

Creamed Spinach 

Jacket Wedges 

Medley of 

Cauliflower, Sugar 

Snap Peas and 

Carrots 

Mini Roasted 

Potatoes 

Mixed Green Leaf 

Salad 

Tomato & Red 

Onion Salad 

Minted New 

Potatoes 

Crunchy Coleslaw 

Salad 

Fine Green Beans 

Roasted & Mashed 

Potatoes 

Cauliflower 

Wilted Greens 

Warm Summer 

Berry Tart with 

Parev cream 

Jam & Coconut 

Sponge 

Citrus Meringue 

Pie 

Caramelised 

Oranges 

Fudge & Walnut 

Tart with Mocha 

Cream 

Chocolate Tort 

Fruit Crumble of 

the Week 




21

WEEK 2 - SUPPER 



Carrot and 

Coriander Soup 

Sweet Potato Soup 

with Chilli & Rocket 

Pesto 

Classic French 

Onion Soup with a 

Cheese Flute 

Celeriac and 

Parsnip Soup 

Chopped Liver/ Egg 

& Onion 

Chicken Soup with 

Lockshen 

Minted Pea Soup 

Tuscan 

Minestrone with 

Parmesan 

Crostini 

Traditional Smaltz 

Herring with Mixed 

Salad 

Macaroni Cheese 

with a Rustic 

Garlic Bread Roll 

Pizza Slice 

and Salad Greens 

Chef Theatre in 

the Restaurant 

2 egg Omelette 

cooked to order 

- choose your 


Roast Chicken with 

a Jus Gravy 

or 

Filled Portabella 

Mushrooms 


Fondant Potatoes 

Deli Style 

Sandwiches 

Fried or Poached 

Gefilte Fish with 

Matzo Crackers 

Crème Brulee 

Custard & Nutmeg 

Tart 

Fresh Fruit Platter Sauté Bananas Lemon Tart Fresh Fruit 

Meringue & Cream 

Chocolate 

Brownies with Ice 

Cream 









22




Chicken Kiev with 

Baked Onions 

Traditional Cottage 

Pie 

Poached Salmon in 

a Spicy Tomato & 

Coriander Sauce 

Grilled Fajitas 

(Beef or Chicken), 

served with 

Avocados , Black 

Beans and Flour 

Tortillas 

Homemade Fish 

Cakes with Red 

Onion and Tomato 

Salad 

Tongue of Beef 

with a Warm 

Apple 

Horseradish Sauce 

Sage Marinated 

Lamb 

Roasted with a 

Pear Puree 

Croquet 

Linguine with 

Asparagus in a 

light Olive Oil 

dressing 

Quorn Mushroom 

& Spinach stuffed 

in a Beef Tomato 

Mushroom 

Risotto with 

Tarragon and Peas 

Chilli Coriander 

Couscous with 

Roasted Peppers 

Tomato, 

Mushroom & Brie 

Brushetta with 

Rocket Salad 

Caramelised 

Shallot & Soya 

Cheese Tart 

Gnocchi with 

Broccoli, Pine nuts 

& Tomato Sauce 

Hassleback 

Potatoes 

Sugar Baked 

Carrots 

Corn on the Cob 

New Roasted 

Potatoes 

Roast Carrot & 

Swede 

Green Vegetables 


Roast Parsnips 

Mixed Green Beans 

Jacket Wedges 

Wilted Greens 

Roasted Red 

Pepper 

Minted Jersey 

Royals 

Buttered Spinach 

Broccoli with 

Lemon Oil 

Homemade 

Ratatouille 

Baked Jackets 

Roasted or Mashed 

Potatoes 

Mange Tout 

Buttered Beans 

Pear & Blackberry 

Crumble 

Apple Flapjack 

Pudding with 

Cinnamon Parev 

Custard 

Baked Vanilla 

Sponge with Coffee 

Syrup 

Spiced Cherry 

Clafoutis 

Chocolate & Pear 

Sponge with 

Chocolate Sauce 

Rhubarb 

Compote with 

Ginger 

Stuffed Baked 

Apples with 

Honey 




23

WEEK 3- SUPPER 



Bean & Barley 

Soup 

Tomato & 

Roasted Red 

Pepper Soup 

Sweet Potato 

& Carrot Soup 

Borscht Soup 

with Sour Cream 

Chopped Herring 

Egg & Onion 

Chicken Soup with 

Matzo Dumplings 

Lentil Soup 

Water Cress Soup 

Broccoli & Feta 

Flan with Red 

Onion Chutney 

Cauliflower 

Mornay 

with 

Garlic bread 

Smoked Salmon & 

Scrambled Egg 

Served with a 

Toasted Bagel 

2 egg omelette 

cooked to orderchoose 

your 


Roast Chicken with 

Apricots or 

Vegetable 

Schnitzel 

Deli style 

Sandwiches 

Roasted Vegetable 

Pasta Bake with 

Rocket Salad 


Green Cabbage 


Banana Split 

Ice Cream Bar 

Chocolate 

Fondant Cake 

Ginger Sponge 

with a Ginger 

Sauce 

Strawberry 

Cheesecake 

Apple & Cherry Pie 

with Parev Cream 

Rosemary-infused 

Rhubarb Jelly 

Tiramisu 









24

WEEK 4- LUNCH 



Salt Beef Latkes 

and Pickles with 

Mustard 

Pan fried Turkey 

Fillets with a 

Thyme Crust 

Seared Plaice with 

Roasted Courgette, 

Butterbean Puree 

and Yellow & Red 

Cherry Tomatoes 

Braised Steak with 

Red Wine Jus 

Ratatouille of 

Peppers 

Charlotte of Baby 

Potatoes 

Fillet of Cod with 

Beer Batter 

Meat Loaf in a 

Sweet & Sour 

Tomato Sauce 

Roast Shoulder of 

Lamb with a 

Rosemary Crust 

White Wine 

Risotto with 

Roasted Field 

Mushrooms 

Caramelised Onion 

Tart 

Pumpkin & Goats 

Cheese Bake 

Stuffed Baby 

Aubergine with 

Smoked 

Aubergine Puree 

Vegetable 

Ratatouille and 

Sweet Potatoes 

Roasted Vegetable 

Strudel 

Vegetable 

Samosas with Mint 

Yoghurt Dressing & 


Mushroom 

Risotto with 

Tarragon and Peas 

Creamed Mash 

Sugar Snap Peas 

Braised Cabbage 

Sautéed Potatoes 

Sliced Carrots 

Steamed leeks 

Mint Potatoes 

Mixed Green 

Vegetables 

New Potatoes 

Pureed Swede 

Mixed Peppers 

French Fries 

Minted peas 

Mixed Salads 

Minted New 

Potatoes 

Crunchy Coleslaw 

Mange Tout 

Roasted Potatoes 

Broccoli, Carrots & 

Courgettes 

Coffee Mousse 

with a Shortbread 

Biscuit 

Lemon Tort, 

Raspberries & 

scented Parev 

Cream 

Fudge & Walnut 

Tart with Mocha 

sauce 

Parev English 

Trifle 

Fresh Plum Tart Poached Pears Fruit Crumble of 

the Week 




25

WEEK 4- SUPPER 



Tomato & Rice 

Soup with 

Croutons 

Minestrone Soup Pumpkin Soup Mint & Courgette 

Soup 

Egg & Onion 

Chopped Liver 

Chicken Soup 

Leek and Potato 

Soup 

Vegetable Soup 

With Pesto 

Grilled Sardines on 

Crusty Bread 

Baked Potato with 

choice of 

Fillings of the 

Day……. 

Spaghetti 

Neapolitan with 

Roasted Cherry 

Tomatoes and 

Mushrooms 

Served with Garlic 

Bread 

Mixed Salad Leaves 

Home-Made 

Scottish Salmon 

Fish Cakes with a 

Lime 

Dressing 

Roast Chicken 

or 

Vegetable On 

Croute 

Carrot & Cabbage 

with 


Salmon Cutlets 

with Chrane 

Sweet & Sour 


Herby New Potato 

Salad 

Cheese and Herb 

Soufflés with 

Sautéed 

Mushrooms 

Fruits of the 

Forest Pudding 

Lemon Posset 

Chocolate Mousse 

with Ginger 

Shortbread and 

Candied Orange 

Peel 

Crème Caramel 

Baked Apricots 

with Honey 

Peach Melba with 

a Pistachio and 

Almond Caramel 

and Vanilla Ice 

Cream 

Banoffee Pie 









26

AFTERNOON REFRESHMENTS 

Week 1 


Raspberry 

Ripple Tea Cake 

White Chocolate 

and Blueberry 

Brownies 

Strawberry 

Victoria Sponge 

with Cream 

Tres Leches 

Cake 

Fresh Apricot 

Cake 

Raspberry 

Charlottes 

Molten 

Chocolate Cake 

with Berries 

Week 2 

Berry Tiramisu 

Cake 

Strawberry & 

Cream 

Meringues 

Poached Quince 

and Red Fruit 

Cake 

Chocolate 

Éclairs 

Cherry Limeade 

Cupcakes 

Bath Buns 

Tyrol Cake 

Week 3 

Eccles Cakes Apple Cake Victoria 

Sandwich 

Banbury Cakes Madeira Cake Genoese Sponge 

with Orange 

Icing 

Strawberry 

Cream Sponge 

Week 4 

Vanilla Slices 

Homemade 

Swiss Roll 

Fondant Fancies 

Orange 

Butterflies 

Strawberry 

Scones and 

Cream 

Autumn Fruit 

Cake 

Raspberry 

Cheesecake Cup 

Cakes 

27

GLOSSARY OF MENU TERMS 

Kreplach (pr kreplak) 

Knaidlach (pr knadelack) 

Sweet & Sour Cabbage 

Florida Cocktail 

Boulangere Potatoes (pr boolonjaire) 

Chopped Herring 

Diplomat Pudding 

Waldorf Salad 

Hungarian Soup 

Goujons 

Lokshen Pudding 

Vegetable Strudel (pr stroodel) 

Gedempte Beef with 

Peach Schnitten (pr shnitten) 

Gefilte Fish (pr gefilter) 

Chrane (pr crane) 

Minestrone Soup (pr minestrony) 

Rice Hot Pot 

Paprika Chicken 

Vegetable Bake 

Apricot Cloud 

Israeli Peach Flan 

Cheese Latkes (pr latkis) 

Cauliflower Polonaise (pr polonayas) 

Schmattz Herring (pr schmalz) 

Jewish style ravioli filled with minced meat and onion, bound with egg served with soup 

Dumplings for soup 

Red cabbage in sweet & sour dressing 

Orange and grapefruit segments in fruit syrup 

Baked slicked potatoes and onions 

Pate of salt or pickled herring mixed with a little vinegar, chopped raw apples and hard boiled eggs 

Baked custard and sponge finger pudding 

Finely diced eating apple, celery and walnuts mixed with mayonnaise 

Very savoury tomato soup, with cubes of shin beef and flavoured with sweet paprika pepper 

Strips of fried fish or chicken 

Noodles mixed with eggs, sugar, cinnamon, melted margarine and raisins or sultanas, baked until the inside 

sets and top is crispy 

Very thinly rolled puff pastry filled with a mixture of beaten eggs, cheese and mixed vegetables, then rolled 

up and backed until brown and crisp 

Braised beef in a savoury gravy Beans & Barley (pr gedemter) 

Peach pie made with a melt in the mouth pastry 

Fish cakes made with mixed raw fish, egg, onion and matzo meal, which can be poached or fried 

Pink relish of grated horseradish flavoured with beetroot 

Italian style vegetable soup with pasta and flavoured with tomato 

Braised rice 

Casserole of chicken flavoured with sweet paprika pepper 

Vegetables topped with tomatoes and cheese 

Mousse of dried apricots 

An open flan of peaches baked in custard 

Fritters made with potatoes. 

Cauliflower with chopped hard boiled eggs and fried breadcrumbs 

Matjes (salt) herring 

28

TECHNICAL COMPLIANCE 

29

PORTION GUIDE FOR EATING WELL FOR OLDER PEOPLE 

Guidelines 

Our staff are trained in following the portion 

guides below. Portion sizes are regularly 

checked as part of our quality control 

system. 

This is table is only a guide. Individual 

needs must be considered when deciding 

on appropriate portion sizes. 

( C ) = Cooked ( R ) = Raw ( L ) = Ladle 

Breakfast Foods 

Grapefruit Segments 

Porridge 

Fruit Juice 

Cereal 

Prunes 

Butter 

Bread 

Jam/Marmalade 

Bacon ( middle /back) 

Black Pudding 

Scrambled Eggs 

Poached 

Milk 

120gm 

150gm 

100ml 

30gms 

90gms 

15gms 

45gms 

20gms 

90gms 

90gms 

2 Eggs 

2 Eggs 

600ml 

Meat/Fish/Eggs 

Roast Meat 120g ( R ) 90gms ( C ) 

Chops 120g ( R ) 90gms ( C ) 

Braised Steak 120g ( R ) 90gms ( C ) 

Liver 120g ( R ) 90gms ( C ) 

Casseroled Meat 120g ( R ) 90gms ( C ) 

Omelets 

2 Eggs 

Breaded Fish 120 – 150g ( R ) 

Poached Fish 120 – 150g ( R ) 

Cold meats for Salad 3oz ( C ) 90gms ( C ) 

Vegetables 

Baked Beans 

Broccoli 

Cabbage 

Canned Tomatoes 

Carrots 

Green Beans 

Potatoes and Other Starchy Foods 

Creamed Potatoes 

Boiled Potatoes 


Chipped Potatoes 

Sauté Potatoes 

Duchess Potatoes 

Rice 

Spaghetti /Pasta 

80gm 

80gm 

80gm 

280gm 

80gm 

80gm 

90gms 

90gms 

90gms 

120gms 

120gms 

120gms 

120gms 

160gms 

Sweets 

Milk Pudding 

120gms 

Sponge 

90gms 

Jelly 

120gms 

Tart 

90-120gms 

Trifle 

120gms 

Custard Sauce 

90gms 

Crumble 

90-120gms 

Canned Fruit 

90gms 

Ice Cream 

2 scoops 

Apple/Pear/Orange 120gms 

Banana 

90gms 

Cheese & Biscuits 

Cheese 

30gms 

Biscuit 3 

Sandwiches 

Cheese 

45gms 

Meat 

30gms 

Fish 

45gms 

Cakes & Biscuits 

1 Digestive Biscuit 15gms 

Tea Cake 

60gms 

Jam Sponge 

45-60gms 

Shortbread 

30gms 

30

OUR QUALITY AUDIT SYSTEM 

Section 1: Menu Planning & Food Production 

Site Name: 

How well balanced are the menus in respect of the following? Poor Satisfactory Good Excellent 

Content, colour, texture & garnishing 

Healthy eating choices 

Use of fresh / in season food 

Innovation 

How clearly and appetizingly are the dishes on the menu described? 

How attractive is the presentation and display of the menu? 

To what extent do seasonal fruits feature on the menu? 

To what extent is food prepared at the latest possible time prior to service? 

How well are you managing the receipt of delivery, storage and preparation of 

your raw materials? 

Are stock levels on target? 

Is stock always date marked and used in strict rotation? 

Is temperature of frozen/chilled foods taken at time of delivery? 

Is hot food temperature log kept in accordance with company procedure? 

Are fresh, raw meat & fish cooked and served in accordance with company policy? 

To what extent do catering staff work from standard recipes? 

Never Occasionally Regularly / 

Yes No / / 


Poor Satisfactory Good Excellent 

Does the staff manage working practices so that the kitchen always looks clean and 

well ordered? 

To what extent do the staff demonstrate high standards of: Poor Satisfactory Good Excellent 

Product knowledge 

Portion control 

Presentation skills 

Maximum Possible Score on this page 

Actual Score on this page 

Date: 

31


Section 2: Customer Service, Standards & Merchandising 

Site Name: 

Date: 


Do the Chefs spend time talking to the customers during service times and understanding 

and responding to their needs? 

Given the facilities provided , how well laid out and creatively presented is: Poor Satisfactory Good Excellent 

The service counter 

The dining area (inc table decorations) 

Other service areas 

Customer flow and clearing system 

How skilled are staff in promoting the sale of food items? 

How well do they handle customer complaints and problems? 

To what extent do we project a friendly, professional image? 

To what extent does the unit staff conform to company standards in respect of? Poor Satisfactory Good Excellent 

Uniform & uniform cleanliness 

Use of name badges 

Use of safety shoes 

Wearing of jewellery, make up, etc. 


To what extent do we make use of special days/promotions to create interest, stimulate 

sales and improve customer loyalty? 



32


Section 3: Hygiene, Health & Safety 

How formalised are your cleaning procedures Yes No / / 

Is the cleaning schedule properly completed, up to date and prominently displayed? 

Is the daily and routine cleaning being carried out in accordance with the schedule? 

How well informed are your staff on the use of cleaning chemicals Poor Satisfactory Good Excellent 

The type of cleaning chemical to use for particular tasks 

The safety risks involved with each cleaning chemical 

How effectively does your team minimise the risk of contamination of food in the kitchen? 

Separation of raw & cooked food in refrigerator 

Separation of raw & cooked food in deep freezers 

Use of colour coded chopping boards 

Use of detergent sanitizers for cleaning food contact surfaces such as tables, chopping boards 

& slicers each time they are cleaned 

Staff hand washing after handling raw products 

How effectively does your team minimize the risk of food poisoning by the application of time 

and temperature controls to food production and storage? 

Planned production, completed as close to service time as possible? 

Do you have a probe thermometer? 

Temperature checking and recording at completion of cooking? 

Temperature checking & recording during service (hot & chilled food)? 

Temperature checking & recording during refrigerated storage? 

Are HACCP Systems in place 

Does your catering unit display all the required statutory and company notices? 

Does your catering unit have all of the required company manuals and records? 

Does your first aid box contain blue waterproof dressings only? 

Yes No / / 

Yes No / / 

33


Section 3: Hygiene, Health & Safety (Cont.) 

How effectively do you manage the safety of the kitchen? Poor Satisfactory Good Excellent 

Regular hazard spotting with corrective action where necessary 

Reporting of all accidents, however minor, in accordance with company procedures 

Reporting of all potential or near miss accidents in accordance with company procedures 

Investigating all accidents and potential or near miss accidents with corrective action taken 

where necessary 

Provision of use of personal safety equipment, i.e., shoes, goggles/eye protection, gloves & 

masks 

Staff understanding of fire prevention and fire evacuation procedures 

Provision and maintenance of suitable and sufficient first aid equipment/facilities 

Yes No / / 

Do you hold a quarterly Health & Safety Meeting, using the company agenda? 

Are Health & Safety Audits undertaken annually? 

Does your client receive a copy of your Health & Safety Audit? 

Poor Satisfactory Good Excellent 

How effective are the quarterly Health & Safety Meetings in highlighting sensible recommendations 

and suggestions, conveying these to the client and/or senior management and bringing 

about relevant action? 

How well are you managing the safety aspects of your unit? 

Storage on the floor, obstructions and trailing cables 

Housekeeping and clearing up of spillages 

Using the appropriate detergent & cleaning methods 

Restricting access to wet floors during & immediately after cleaning 



34


Section 4: Finance & Administration 

Site Name: 

Date: 

How formalised are your cleaning procedures Yes No / / 

Do you have a copy of the current agreed client budget including a phased budget? 

How well are you achieving the agreed budget targets? Poor Satisfactory Good Excellent 

Sales volumes Day Centres Only 

Food costs 

Employment costs 

Other costs 

Are you achieving the following targets? Yes No / / 

Cash in hand 

Food stocks 

Yes No / / 

Are your controls on cash security in accordance with company standards? 

How accurate and well kept is the bookwork within your catering unit with regard to: Poor Satisfactory Good Excellent 

Stock recording 

Counter checks 

Meal Number Records 



35


Section 5: Staff, Training & Personnel Records 

Site Name: 

Has the site been issued with a training plan 

Date: 

Yes No / / 

Has this plan been communicated to all concerned, including the Client? 

Is the planned training on target? 

Do we have a training record card for all members of staff, signed by both employee and the person giving the 

training, completed as each part of the training is given? 

Have all new staff received Kosher Induction Training 

Has all staff completed Food Hygiene Certification within 6 weeks of their start date? 

Has at least 1 Housekeeping Supervisor embarked on BICS Training 

Have all Housekeeping Staff received COSHH training as part of their induction 

Are all staff CRB checked 



36


Score Sheet 

Site Name: 

Date: 

SECTION 

MAXIMUM 

POSSIBLE 

SCORE 

ACTUAL 

SCORE 

RISK / REWARD 

ONE 

TWO 

THREE 

FOUR 

FIVE 

TOTAL 

ACTUAL / MAXIMUM X 100 = % 

Health & Safety & Environmental Systems 

The quality system we use for Health and Safety is ISO 9001 : 2008. This has been successfully implemented and officially accredited to Caterplus. 

Caterplus also has full ISO 14001 accreditation. 

37

EXAMPLE CUSTOMER QUESTIONNAIRE 

This questionnaire is designed to help the catering 

and care staff know how acceptable the 

meals are to you. Please can you answer the 

following questions about the daily menu. 

Do you find the portions of food given to you: 

a. Too large 

b. About right 

c. Too little 

Please explain:__________________________ 

Do you finish all of your meals? 

Yes 

No 

If you answered ‘No’, what was the reason? 

a. There was too much food 

b. I did not enjoy the food 

c. I need assistance to eat 

d. The food was cold 

e. I could not chew the food well 

f. I got tired eating 

g. I feel sick (nauseous) 

h. I have no appetite 

Other: 

______________________________________ 

______________________________________ 

______________________________________ 

Did you enjoy the flavour of the meal? 

a. Yes. Please state why: 

______________________________________ 

______________________________________ 

______________________________________ 

b. No. Please state why: 

______________________________________ 

______________________________________ 

______________________________________ 

Was the temperature of the meal 

a. Too hot 

b. About right 

c. Too cold 

Did the food get too cold while you were 

eating it? 

Yes 

No 

Do you need someone to help you to eat? 

Yes 

No 

Please explain what assistance you need : 

______________________________________ 

______________________________________ 

______________________________________ 

Do you follow a diet for a medical condition? 

Yes 

No 

If you answered ‘No’ go to the next question. 

If you answered yes: 

What medical condition do you have that 

needs a special diet? 

______________________________________ 

______________________________________ 

______________________________________ 

Does the food you receive meet the needs of 

your diet? 

a. Yes. 

b. No. Please explain why: 

______________________________________ 

______________________________________ 

Do you find there is a good variety of food 

served up overall? 

a. Yes 

b. No 

Do you enjoy the type of food we serve? 

a) Yes 

b) No. What type of food do you enjoy? 

Any other Comments: 

___________________________________ 

___________________________________ 

___________________________________ 

38


STAFFING 

39

OUR LEADERSHIP SUPPORT TEAM 

JIM LOVETT 

CEO 

As an owner director of Waterfall 

Catering Group, Jim has more than 

20 years’ experience in the contract 

catering market, including 7 years as 

Regional Managing Director for a 

major international healthcare service 

provider. Jim also possesses more than 8 years’ experience 

as a management consultant with Price Waterhouse 

Coopers working in the National Health Service. 

Jim graduated in bio chemical engineering and also received 

a Master Degree in Finance. He lives in Cheshire and 

is an active member of a busy family with three boys, the 

local rugby club as a coach and also a governor of a school, 

along with a recent trustee appointment to a local hospice. 

As the founding member of Waterfall 

Catering Group, for more than 25 

years, Vince has proven to be a resilient 

and competitive operator who 

relishes contract catering for the 

variety of experiences it offers, having 

worked in healthcare, defence and education. 

Vince became the army’s first bursary scholar at the University 

of Surrey studying tourism and hospitality. During 

time spent in Australia Vince elected to write an adventure 

novel called “Time for Living”. 

. 

VINCE PEARSON 

CHAIRMAN 

Gabrielle, Chartered Accountant, 

joined the team in 2009 bringing a 

multitude of experience in SME and 

private equity backed companies. 

Gabrielle steers the strategic direction 

of the company along with her 

fellow shareholders. Gabrielle is an honour graduate from 

Liverpool Hope University. She lives in Manchester and is 

governess of a local school, a devoted mother to 2 sons and 

2 dogs. 

Gabrielle’s knowledge and experience in financial services, 

and large financial institutions, enables her to provide tangible 

partnering support for our Clients. 

. 

GABRIELLE HIGHAM 

CHIEF FINANCIAL OFFICER 

JO CASH 

MARKETING DIRECTOR 

Jo joined Waterfall from Itsu Limited, 

working directly for the entrepreneur, 

Julian Metclafe, creator of Pret 

a Manger. Prior to this appointment, 

Jo created and implemented all 

branded F&B propositions for Merlin 

Entertainments Group; covering the US, Australasia and 

Europe. Jo has a degree in Business Studies and Hospitality 

Management, an MBA and is a founder member of the 

Women’s Equality Party. 

Jo is passionate about the development of our apprentices 

to provide mentoring on international management, technical 

marketing skills and share any experiences learned in 

the modern employment marketplace. 

DANNY BROWN 

FOOD DEVELOPMENT 

DIRECTOR 

Danny’s passion for food started 

at an early age, after honing his 

craft in some of the north wests 

notable fine dining establishments, 

he decided the time was 

right at the age of 20 to pursue his dream of opening his, 

French cuisine with a modern British twist. 

From here Danny became part of the development team 

for Stonegate, Barracuda and Bramwel pub co’s developing 

menus and imparting creativity across national brands such 

as slug and lettuce, varsity and HA-HA bar canteen. 

Danny Joined Waterfall in January of 2016. 

JON GOODCHILD 

HR DIRECTOR 

Jon joined Waterfall Catering Group 

as HR Director in April 2015. He has 

over 25 years HR experience in both 

UK and International roles across a 

broad spectrum of companies and 

industries, including manufacturing, 

retail, nuclear and supply chain. 

Jon is currently working on various projects within the business 

as we start to streamline procedures and build better 

platforms for the business to communicate to its 3500+ 

employees. 

Jon focuses heavily on instigating, and rolling out, our mentoring 

programmes to provide our teams with opportunities 

for personal development. 

40

OUR SUPPORT STRUCTURE 

HR 

Director 

Jon Goodchild 

Caterplus Operations 

Team 

(See separate diagram) 

Marketing Director 

Jo Cash 

Health & Safety 

Manager 

Clare Hanna 

Caterplus 

HR Manager 

Krishna Kumar 

Chef Manager 

and Catering Team 


Caterplus Trainer 

James Lunn 

Finance Director 

Karen Shaw 

Senior 

HR Manager 

Matt Keeffe 

Food Development 

Director 

Danny Brown 



Procurement 

Manager 

Jeffrey Reese 

Company 

Nutritionist 

Lorna Bell 

Company 

Auditor 

Vicky Darwin 

41

OUR COMPANY STRUCTURE 

Waterfall Catering Group 

Chief Finance Officer 

Gabriel Higham 


Chief Executive Officer 

Jim Lovett 


Chairman 

Vince Pearson 


Caterplus 

Paul Robottom 


Caterplus 


Regional Manager 

South 

Robin Christian 


Midlands 

Sue Day 


North 

John Batty 

4 Area Managers 

Caterplus 

3 Area Managers 

Caterplus 

Area Manager 

Catriona Don 

Area Manager 

Craig McFarland 

Area Manager 

Julie Ross 

Area Manager 

David Hartley 

Chef Manager 

& Team 


42

OUR TEAMS RESPONSIBILITIES 

NAME AND TITLE 

Relief Chefs 

Craig McFarland 

Area Manager 

John Batty 


Paul Robottom 


Jim Lovett 

Chief Executive Officer 

RESPONSIBILITIES 

We have a pool of 15 Chefs and Chef Managers who work for Caterplus on a full-time basis. They are used to cover both 

known and un-known absences from work. Wherever possible we allocate the same Relief Chef to individual sites, so 

that they become familiar with the kitchens, the catering team and the Tenants. 

Craig’s primary role will be to give guidance and support for the catering team, and implement the proposals we have 

put forward. Craig will meet with the Tenants on a regular basis and liaise directly with the nominated representatives 

of Barrland Court. 

He will be supported by John at all times and ensure financial and operational targets are met. 

John will take overall responsibility for ensuring we deliver on the promises we have made to Barrland Court. He will 

visit on a regular basis and meet key representatives, including Tenants and their family members. As Craig's direct line 

manager, he will give support and give direction as and when required. 

Paul takes a very active role within the organisation and spends the majority of his time visiting clients sites and meeting 

our teams and the people we serve. Having a passion for exemplary standards and customer service, he places a high 

priority on getting feedback from our customers on the services we provide. He will oversee our overall performance 

and liaise with Barrland Court on plans for the future. 

Jim oversees the operational performance of the company on a day to day basis. His focus is delivering an individual service 

to our customers; with innovative food solutions and developing a strong, open and honest relationship with clients. 

Jim will attend meetings as required and will support the team with annual ‘owner audits’ as a minimum. 

43

OUR TEAMS RESPONSIBILITIES 

NAME AND TITLE 

Danny Brown 

Food Development Director 

Vickie Darwin 

Company Auditor 

Lorna Bell 

Company Nutritionist 

Clare Hanna 

Health & Safety Manager 

James Lunn 

Training Manager 

RESPONSIBILITIES 

Danny takes the lead in bringing new and exciting food innovations to our customers. Working with the Company Nutritionist, 

Food Development Managers and Area Managers, Danny ensures innovative and continually evolving menus are 

created, to stimulate the taste buds of our customers. 

He is also responsible for supporting the Area teams with organising special events including on-site hospitality and external 

functions. 

Vickie ensures that our process and procedures are being completed properly across the site that we operate. She will 

make unannounced visits and support the Area Management teams as appropriate. 

Lorna is our dedicated nutritionist with responsibility for providing professional dietetic advice. She supports the Area 

teams and visits sites as and when needed. 

Before we start a new contract Clare will visit the site and carry out an extensive audit of the kitchen. Thereafter kitchen, 

food hygiene and safety procedures & practices will be monitored by the dedicated Area Manager at a local level. 

They will ensure that all relevant legislation is adhered to, as well as implementing risk assessment and HACCP. Clare is 

the specialist technical contact within Caterplus and is available to support the Area teams as required. 

James works closely with the Area Managers and their teams to ensure all induction training is implemented, and that a 

training programme is prepared for each member of the catering team. This will include Customer Care, Food Hygiene, 

Health and Safety, and Craft Skills. James is field based and carries out a large proportion of staff training ‘on-the-job’. 

44

STAFF INDUCTION AND TRAINING 

45

STAFF INDUCTION AND TRAINING 

Staff Training 

Our wide and extensive experience allows us to analyse training needs and to create a suitable training programme for every employee. 

Caterplus will recruit, train, and develop people who are proud to provide excellent service. We will establish personal development plans for all staff. 

Training needs will be identified and regular appraisals with each member of staff will allow them to achieve their full potential. 

Staff Induction 

The initial induction training programme is designed to be presented at least one week before the start of the new contract term. This ensures that all 

the input is freshly retained during the busy opening period. Early induction is designed to help the team to feel confident about the standards and 

procedures that are expected of them and to enable them to concentrate on carrying out their roles effectively. 

Our induction training concentrates on giving the staff the knowledge and skills to enable them to adapt to any changes in their roles, and to approach 

working with their new employer positively and enthusiastically. 

All staff will receive induction training and will cover the following areas, as a minimum: 

Welcome to Caterplus including our values and ethos 

Clear operational objectives, detailing the areas that Caterplus will be focussing on at Barrland Court 

Uniform and appearance 

Basic principals of customer service 

Essentials of food hygiene and safety 

Health and Safety including: 

- Responsibilities 

- Fire and evacuation 

- First aid 

- Accident procedures 

- Equipment training 

- COSHH 

Terms and Conditions of employment 

Job skills training 

All Caterplus staff are required to have enhanced DBS certificates to work for us. We have 100% compliance to this rule. 

46

TRAINING SCHEDULE 

Company Induction 

Day One 


Week One 


Within Three Weeks 


Within Six Weeks 

Uniform Issued/Policy Company History/Structure Essential Job Skills Risk Assessments 

Fire Awareness 

Procedures 

Mission Statement 

SFBB- Food Safety 

Management System 

Safe Systems of Work 

Ongoing Training 

*Level 2 Award in Food 

Safety 

*Level 2 Health & Safety 

Introduction to the Team Rules & Regulations Risk Assessments Customer Care Nutrition & Health 

Work Details/Contact 

Issues 

Absence/Sickness Health and Safety Manuals Merchandising Allergen Awareness 

Telephone Calls/Visitors Holidays Dementia Training 

Meet the Client Reporting Accidents Tool Box Talks 

Basic Health & Safety First Aid Safety Bulletins 

Basic Food Safety Quality Policy NVQ Level 2 

Employee Induction 

Handbook 

Training Policy 

Hygiene Policy 

Health & Safety Policy 

Policy Equal Opportunities 

Safeguarding Children 

Policy 

Craft Training 

Coffee Break Chats 

Chef Managers 

Level 3 Award in 

Supervising Food Safety 

Appraisal Training 

Business Management 

Course 

47

TRAINING SCHEDULE - CONTINUED 


Day One 


Week One 


Within Three Weeks 


Within Six Weeks 

Ongoing Training 

COSHH 

Budgeting/Finance 

PPE Training & Issue 

Craft Training 

Slips, Trips & Falls 

Customer Journey 

Manual Handling 

Marketing techniques 

Dangerous Equipment 

Merchandising skills 

Portable Tools, Knives, Hand Mixers Etc. 

Site Specific 

Disciplinary/Grievance/Appeals 

News/views & Safety Bulletins 

Chef Managers 

Ordering Procedures/Epsys 

Web Form Training 

Company Bookwork 

Finance 

Internal Auditing 

48

SKILLS MATRIX 

Course Name 

Regional 

Manager 

Area 

Manager 

Area 

Support 

Manager 

Area 

Relief 

Chef 

Chef 

Manager 

Chef Cook General 

Assistant 

Kitchen 

Porter 

Business Management Course • • • • • 

Practical Time Management • • • • 

Letter Writing • • • 

Computer Training • • • 

Foundation HACCP • • • • • 

Nutrition & Health • • • • • • • 

Dementia Feeding • • • • • • • 

Health & Safety • • • • • • • • • 

Level 3 Food Safety • • • • • 

Level 2 Food Safety • • • 

Allergen Training • • • • • • • • • 

Induction Food Safety • • 

Workshop Special Diets • • • 

NVQ Level 2 Professional Cookery • • 

NVQ Level 3 Professional Cookery • • • 

NVQ Level 3 Hospitality • • 

COSHH Training • • • • • • 

Customer Care • • • • • 

Train the Trainer • • • • 

Marketing & Merchandising • • • • • 

49

COURSE PROFILES 

Course Title Duration Course Content 

Time management 

Customer Service 

Performance Management 

Finance 

Business 

12 

Essentials of Management 

Management months 

Appraisal Training 

Managing and Developing a 

Team 

Level 3 Award 

in Supervising 

Food Safety 

Level 2 Award 

in Food Safety 

4 Days 

8 Hours 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Contamination & its Prevention 

Food Poisoning 

Food Premises & Equipment 

Food Safety Legislation 

HACCP 

Personal Hygiene 

Pest Control 

The Role of the Supervisor 

Cleaning & Disinfections 

Food Safety 

Microbiology 

Food Poisoning 

Preventing Food Contamination 

Personal Hygiene 

Premises & Equipment 

Food Pests 

Cleaning & Disinfection 

Food Safety Legislation 


The importance of a Balanced 

Diet 

Promoting Healthy Eating 

Different Nutritional Requirements 

Level 2 

Nutrition & 

Health 

2 Days Human Energy Needs and 

Sources 

Nutrition and Their Functions 

Factors Affecting Food Intake and 

Choice 

Health & 

Safety 

Customer 

Care 

3 Hours 

4 Hours 

 

 

 

 

 

 

 

 

 

 

 

 

 

Health & Safety Legislation 

Accidents & Injuries 

Spotting Hazards 

Manual Handling 

COSHH 

Fire Prevention 

First Aid 

The Customer Journey 

Meet & Greet 

What is Good Customer Care 

Measuring Good Customer Care 

Dealing with Difficult Customers 

Effective Communication 

50

COURSE PROFILES 


Understanding Dementia 

The impact on eating and drinking 

How to encourage healthy eating 

Dementia 

Hydration techniques 

4 Hours 

Training 

Past history and food familiarity 

Being prepared for changes 

Menu design and manipulation 

Caterplus “Top Tips” for success 

Customer 

Service 

Marketing 

and Merchandising 

2 Hours 

2 Hours 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Knowing our products 

Being prepared 

Creating the right impression 

Communicating with the customer 

Handling complaints 

Background to marketing 

Definition of marketing 

Knowing the market 

Product life 

Marketing ploys 

Advertising 

Principals of successful promotions 

Definition of merchandising 

Display versus merchandising 

Measuring success 


Creative thinking 

Being in control 

Time management 

Managing yourself 

Management 

Planning and organisation 

Skills Workshop 

1 Day Communication 

Management of staff 

Delegation 

Staff development 

Problem solving 

Food 

Production 

Management 

3 Hours 

 

 

 

 

 

 

 

 

 

 

 

Menu planning 

Food castings 

Portion control 

Seasonal influences 

Wastage control 

Choosing suppliers 

Principals of ordering 

Cash control and spreadsheets 

Stock control 

Budgets and Targeting 

Overheads 

51

STAFF COMMUNICATIONS 

52

STAFF COMMUNICATIONS

STAFF COMMUNICATIONS 

54


CONTRACT MOBILISATION / REVIEW 

55

MOBILISATION PLAN 

Planning 

The successful opening of a new contract depends on co-ordinated planning and good 

communication. A checklist is used to help our teams make sure that all areas are 

attended to. This ranges from the purchasing of supplies and menu planning; through 

to installing Caterplus control procedures, menus and back of house safety systems. 

We recognise that we have only one opportunity to get the start right; and that a 

successful launch is the platform for a continued high quality service. That is why we 

invest a significant amount of time and resources in the lead-in process and during the 

initial stages of the contract. 

The catering team will be joined on site by an experienced, craft trained Area Manager. 

In the first few days and weeks they will work alongside the team and give support and 

direction as required. 

The draft mobilisation plan shown on the following pages is a summary of the timeline 

schedule we would use. 

We would be delighted to provide a recent example of our full mobilisation process 

plan if required. 

Contract Review Meetings with Arklet Housing Association 

Please see previous staffing section where we outline our proposed meeting schedule 

to review contract performance. 

56


Activity 

Meeting with clients for mobilisation and financial planning 

Meet with existing staff to introduce Caterplus 

Prepare mobilisation plan for run up to start date 

Prepare final financial summary with updated staffing details 

Prepare site opening notice for accounts department 

Request kitchen & light equipment inventory 

Start staff recruitment for Chef Manager position and other vacancies 

Arrange unit and head office visits for key staff members 

Assess & confirm light equipment requirements and prepare quotations 

Finalise financial model and terms for contract 

Agree trading account structure, back-up information required and final budget 

with Client for trading a/c. 

Complete annual phased budget for Clients and Sites 

Agree format and content of Function Menus 

Advertise for staff if appropriate 

Confirm decision on logo / identity for marketing 

Present uniform samples to Client 

Confirm site opening notice for accounts department 

Weeks prior to 

commencement 

Go 

Live 

Weeks following 

opening week 

-9 -8 -6 -5 -4 -2 0 +2 +4 +6 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

57


Activity 

Set up purchasing suppliers 

Book Area and Relief support team to assist with opening 

Confirm deep clean if required 


commencement 

Go 

Live 


opening week 

-9 -8 -6 -5 -4 -2 0 +2 +4 +6 

• 

• 

• 

Confirm all launch marketing requirements and arrange bespoke printing 

Confirm current unit tariff and complete all printing of menus, point of sale 

items & signage. Include any new menu initiatives. 

Commence interviews for new staff 

Diary Handover (note all special functions / arrange dates for a/c presentation 

or review meetings etc) 

Agree opening menus with Clients and site teams 

Schedule induction training dates for all staff 

Draft staff contracts of employment and set up employee training record files 

Prepare unit stationery package - bookwork, systems and signage 

Begin placing orders with suppliers 

Visit Client to further review service and meet customers 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Contact EHO and register all premises under Caterplus Ltd 

Complete Health and Hygiene and Health and Safety assessments 

Begin induction and Epsys training. Orientation for new employees if relevant. 

• 

• 

• 

58


Activity 

Motivational Team Briefing to all staff 

Deliver all bookwork / systems / manuals and signage to sites 

Carry out kitchen and storeroom clean prior to start 

Complete all goods orders for first two weeks trading 

Final operations handover 

Agree staffing schedule for weekend preparation prior to opening date 

Confirm security arrangements and passes for all staff working at weekend 

Daily review of service with Client and adjustments to service as appropriate 

De-brief staff of opening day’s / week’s progress 

Talk to customers and obtain feedback 

Follow up training for H&S dangerous machinery 

Hold progress review meeting with Client 

Solicit further customer feedback 

Follow up review meeting with Client 

Agree initial development training plan with site managers 

Complete staff contracts of employment 


commencement 

Go 

Live 


opening week 

-9 -8 -6 -5 -4 -2 0 +2 +4 +6 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

59


ENVIRONMENTAL / WASTE MANAGEMENT 

AND ETHICAL TRADING 

60

SUSTAINABILITY & PROVENANCE 

Our Supply Chain 

Caterplus’s policy is to use fresh British produce wherever possible based on our belief 

that our customers want good quality tasty food that is sourced as close to each site as 

possible. 

We achieve this by using regional suppliers for all our fresh produce, thereby 

supporting the local economic community and reducing the food miles and carbon 

footprint associated with our supply chain. 

We give our chefs a choice of suppliers in all the produce categories and we invest 

heavily in training our chefs to make the best use of our purchasing philosophy. We are 

committed to influencing our clients to recognise the benefits of this market leading 

approach to supply chain management. 

In general, we aim to achieve the following: 

Fresh Meat 

Fresh meat is from the UK sourced through local or regional suppliers. 

All fresh meat from authorised butchers is fully traceable to source. 

Fruit and Vegetables 

We source all our fresh produce through local/regional suppliers. 

Our chefs are encouraged to use seasonal UK produce in their menus and our 

suppliers provide supporting 

Fish 

 

 

No fish on IUCN red list is purchased by Caterplus and suppliers are prohibited 

from sourcing “At Risk” fish. 

Suppliers are required to source fish from sustainable stocks. 

Bakery 

All our fresh bakery products are made by local or regional bakers in the close 

proximity of the site.. 

Dairy Produce 

61

SUSTAINABILITY & PROVENANCE 

 

 

Our liquid milk is produced from Red Tractor accredited farms. 

All of our egg supply is accredited as Lion Brand or Laid In Britain. 

Cleaning Materials 

We are working with our supplier of cleaning materials to develop a range of 

Organic based products that will have a Zero impact on the environment. 

All of our hard surface cleaners have been replaced with a organic alternative 

leading to a 15% reduction in chemical discharge across our units. 

Our customers tell us that they want to return to locally supplied seasonal produce with 

a proven provenance and reduced environmental impact. These are the first of many 

initiatives to deliver real difference through our purchasing policy. 

Caterplus has achieved ISO 14001 accreditation for Environmental Management. We 

will continually develop new ways of finding quality produce from local suppliers and 

reducing the environmental impact of providing the best of British food to our 

customers. 

‘’ Caterplus 

are 

the UK’s 

largest 

inde- 

62

ENVIRONMENT 

Our focus will be to work with you on environmental performance. 

We invest heavily in environmental initiatives and recognise the significant impact that our business makes. Our strategy is to improve your and our 

environmental performance and we will take a active role in the initiatives we will deliver to you. Our aim is to support Maria Sisters to be at the 

forefront of its environmental objectives. 

We are committed to participate actively in environmental discussion groups through industry associations and initiatives to help raise awareness and 

improve industry wide performance. 

The work we are doing includes: 

ASPECT IMPACT ACTION 

Company vehicle fleet 

Excessive packaging 

CO2 emissions – global warming plus solid particulates 

Packaging from suppliers (boxes etc), equipment, 

chemicals, catering disposables and food 

packaging discarded to waste and increasing 

landfill, wasted energy in manufacturing and 

transport of unwanted packaging. 

Proposal to ‘green’ the company fleet in accordance with Dept of 

Transport recommendations 

Caterplus is a member of packaging regulations compliance scheme 

(Valpak) for last 3 years PRN’s (packaging recovery notes) purchased 

on our behalf, plus recycling policy and extensive use of compostable 

and biodegradable disposable items such as PLA and Kraft. 

High number of deliveries 

and imported foods 

Water use and drainage 

Cleaning 

‘Food miles’ high CO2 emissions from delivery 

vans, aeroplanes etc 

Potential risk of blocking drains, oil and chemicals 

into sewage system. Excessive water use 

demands energy use to transport and reprocess 

water back to potable state resulting in CO2 

emissions etc 

Risk of chemical spillage, land contamination 

and water pollution. 

Encouraging local, fresh seasonal produce. Actively working with 

suppliers to reduce frequency of deliveries. Promoting organic produce 

to reduce use of pesticides etc and reduce energy consumption 

from more intensive production methods. 

Ensure, fat control systems in place e.g. enzymes. Food macerators 

and effective procedures. Ensure food and cooking drains into foul 

waste drains not surface water. Dripping taps reported over night 

defrosting of foods not under running taps etc. Steaming not boiling 

uses less water and less energy. 

Adherence to COSHH, robust training and procedures, spill kits 

63

ASPECT IMPACT ACTION 

Waste – food waste, packaging, 

oil, hazardous waste 

(e.g. electronic equipment) 

Food production, heating, 

lighting 

Increasing landfill, risk of pollution of waterways 

and contamination of land from food waste in 

drains. Hazardous waste e.g. discarded electronic 

equipment going to landfill 

Potential for excessive energy (gas, electricity) 

and resource (water) use resulting in increased 

carbon emissions and increased pressure on 

water and sewerage systems. 

Set procedures for food waste disposal, wormeries (vermiposting) in 

several sites, oil collected made into bio ‘red’ diesel. Waste transfer 

notes from certified waste carriers. Registered with EA for hazardous 

waste (mainly electronic equipment, machinery, fridges etc). Recycling 

schemes and compostable and biodegradable packaging. Commercial 

composting and coffee grounds given out to customers free 

for soil improvement and composting at home) 

The use of efficient cooking methods e.g. steaming not boiling saves 

water, energy and improves nutritional values. Policy to switch off 

lights, stop dripping taps, stoves on at last minute etc. Ensuring correct 

maintenance procedures in place to ensure efficient operating of 

equipment. Purchase of energy efficient equipment 

Refrigeration 

Stationary and Consumables 

Old refrigeration may contain CFC’s (Ozone depleting 

substance). Modern refrigerant is hazardous 

substance potential pollution and contamination 

Use of resource, e.g. virgin paper 

Use on CFC free refrigerants. Refrigeration maintained and removed 

only by licensed maintenance contractors and waste carriers 

Recycled unbleached used where possible, duplex printing policy and 

recycled after use 

Cooking Smells, odours and fumes Robust air extraction systems in place, vented to correct places. Gas 

interlocked extraction to prevent build up of carbon monoxide if 

burners on stoves go out. 

Reviewing Environmental Impact and Setting Objectives 

One of the core elements of our ISO 14001, Environmental Management System is the review, documentation and management of the significant aspects 

and impacts of our business. 

Management programmes and procedures have been implemented to address these impacts and thus minimise our negative impact on the environment. 

As a result of establishing significant aspects and impacts, targets and objectives can be produced in order to monitor and measure performance against 

agreed operational procedures and programmes. 

64

CONTRACT PRICE 

65

FINANCIAL SUMMARY 



Expected resident numbers on site 15 20 25 28 

Trading Days 365 365 365 365 

Food Cost per Tenant per Day £5.20 £5.20 £5.20 £5.20 

SALES (excl VAT) 

Additional Sales - Tenants / Visitors £964 £1,285 £1,606 £1,799 

Additional Sales - Hospitality £375 £500 £625 £700 

Total Income £1,339 £1,785 £2,231 £2,499 

COST OF SALES 

Tenant Food Cost £28,470 £37,960 £47,450 £53,144 

Additional Sales - Tenants / Visitors £501 £668 £835 £935 

Additional Sales - Hospitality £195 £260 £325 £364 

Total Cost of Sales £29,166 £38,888 £48,610 £54,443 

GROSS PROFIT -£27,827 -£37,103 -£46,379 -£51,945 

OVERHEADS 

Total Overheads £77,868 £77,868 £77,868 £77,868 

TRADING BALANCE -£105,695 -£114,971 -£124,247 -£129,813 

66

FINANCIAL SUMMARY - OVERHEADS 



Expected resident numbers on site 15 20 25 28 

OVERHEADS 

Labour, Uniforms and DRB's £64,425 £64,425 £64,425 £64,425 

Cleaning Materials £1,400 £1,400 £1,400 £1,400 

Disposables £900 £900 £900 £900 

Deep Cleaning (per clean) £800 £800 £800 £800 

Stationery and Printing £300 £300 £300 £300 

Onsite Computer and Support £350 £350 £350 £350 

Marketing & Merchandising Materials £400 £400 £400 £400 

Payroll costs £644 £644 £644 £644 

Training Support £1,289 £1,289 £1,289 £1,289 

Telephone Rental and Call Costs £360 £360 £360 £360 

Management Fee £7,000 £7,000 £7,000 £7,000 

Cash Collection - client £0 £0 £0 £0 

Light Equipment Replacement - client £0 £0 £0 £0 

Utility Costs - client £0 £0 £0 £0 

Waste Collection - client £0 £0 £0 £0 

Passover additional costs - client £0 £0 £0 £0 

Pest Control - client £0 £0 £0 £0 

Equipment Replacement / Maintenance - client £0 £0 £0 £0 

Total Overheads £77,868 £77,868 £77,868 £77,868 

67

FINANCIAL SUMMARY - STAFF SCHEDULE 

Position Mon Tue Wed Thu Fri Sat Sun Paid Hours 

Per Week 

Hourly Rate Basic Weekly 

Wage 

Weeks 

Paid 

Total Annual 

Wage 

Employer 

NI 

Chef Manager 8 8 8 8 8 40 £11.39 £455.77 52 £23,700 £2,295 

Senior Kitchen Assistant 8 8 16 £10.00 £160.00 52 £8,320 £172 

Kitchen Assistant 8 8 16 £7.20 £115.20 52 £5,990 £0 

Kitchen Assistant 8 8 8 24 £7.20 £172.80 52 £8,986 £264 

Kitchen Assistant 8 8 16 £7.20 £115.20 52 £5,990 £0 

Kitchen Assistant - Casual 0 £7.20 £0.00 52 £0 £0 

Sub Total 112 £52,986 £2,731 

National Insurance Contributions £2,731 

NEST Pension £530 

Employers Liability Insurance £265 

Uniform cost @ £75 per person £450 

Enhanced DBS cost @ £54 £324 

Sick Cover - 1 week £1,082 

Annual Leave - 4 weeks £4,327 

Bank Holidays £1,731 

Total Employment Costs £64,425 

68

FINANCIAL COMMENTARY 

Food Costs 

From our experience of operating similar kosher sites across the UK, we have put 

forward a realistic and achievable food cost budget of £5.20 per resident per day. This 

cost covers the specification provided. During Passover periods we understand that 

Arklet Housing currently pay the additional incurred costs. 

We can confirm that all our ingredients are sourced from accredited kosher suppliers 

that ensure 100% compliance with kashrut requirements. 

Labour Costs 

The projected labour costs are based on the TUPE information provided by the 

incumbent caterer Revive. Based on the proposals we are putting forward, we have 

reviewed the current structure and recommend that additional ‘investment in skills’ 

takes place at the weekend. 

Our suggestion is to upgrade one of the current Kitchen Assistant positions to a new 

Senior Kitchen Assistant role (paid £10 per hour). This position will involve an element 

of cooking on the Sunday, but also support with ‘mis-en-place’ cold preparation on the 

Saturday. 

We have not altered any of the other staffs rate of pay. The TUPE information supplied 

indicates that pay reviews take place on the 1st October each year. We would suggest 

that any future increases are in line with Arklet Housings’ own policy (and timings) to 

give a ‘one team’ approach across Barrland Court. 

Other notes: 

Sickness costs have been calculated based on an average of each employee being away 

for 1 week per year. 

Annual leave costs have been based on each employee being entitled to 4 weeks per 

year. 

An allowance for 8 days Bank Holiday cover over the course of the next 12 months. 

69


Overhead Costs 

Disposables & Cleaning Materials 

A forecast of £900 and £1,400 respectively, based on our experience of operating other 

similar sized sites. 

Stationary and Printing 

An annual provision of £300 for office supplies and the production of menus. 

Marketing Materials 

A budget of £400 per annum for promoting theme events, festival days and 

encouraging visitors. 

Computer & IT Support 

£350 for a new laptop and IT support. 

Telephone Rental and Call Costs 

A budget of £360 per annum. 

Deep Cleaning 

From the clarifications we have received, we understand that Arklet Housing currently 

pay for the cleaning of the extract canopy. Our quotation of £800 per year is for an 

external specialist cleaning company to clean above 2m in height (including the 

canopies) and also carry out specialist industrial cleaning on the heavy equipment in the 

kitchen. We believe there may be some ‘cross-over’ here, to the betterment of Arklet. 

Training Support 

A charge of 2% of the total annual labour cost to contribute towards the cost of our 

regional company trainer, plus additional on and off job courses.` 

Payroll Costs 

A charge of 1% of the total annual labour cost to contribute towards our central inhouse 

payroll team. 

70


Pensions 

We have forecasted that all staff will join the NEST pension scheme and included a 

provision for an employer contribution of 1% of their salary. 

DBS Checks 

Enhance level checks @ £54 per employee. 

Uniforms 

We have included a uniform replacement cost of £450 per year (£75 per employee). 

This cost covers the purchase of chef’s whites, blouses, trousers, safety shoes and 

aprons. 

Management Fee 

Our proposed management fee is £7,000 per annum to professionally manage the 

catering services at Barrland Court. 

Employers Liability Insurance 

An annual contribution of £265 towards this insurance requirement. 

Non budgeted items 

For the avoidance of doubt we have not accounted for: 

Cash Collection 

Light Equipment Replacement 

Utility Costs 

Waste Collection 

Passover additional costs 

Pest Control 

Light and Heavy Equipment Renewal / Replacement 

PAT testing 

Kitchen Equipment Maintenance 

Should any additional areas of responsibility be required, we will be delighted to cost 

these items and make the necessary adjustments to the financial model. 

71

MOBILISATION COST 

Mobilisation Cost - Year 1 only 

Office Equipment 

We understand that the furniture in the office is owned by Revive catering. We have 

included a budget of £1,000 for desks, chairs, filing cabinets etc. 

Mobilisation 

A cost of £750 to contribute towards opening costs. This includes staff consultation 

sessions, induction courses, an initial site audit by our in-house Health and Safety 

Manager, plus other costs initial start-up costs. 

TOTAL £1,750 

This cost has NOT been included in the annual summary as it is a ‘one-off’ cost. 

72

CONTRACT QUERIES 

73

CONTRACT QUERIES 

We reviewed the proposed contract and have just the following points that 

we would like to discuss with Arklet Housing. 

Contract 

3.3.2 The current drafting allows the Authority to request the removal of the 

Suppliers Manager and Staff. We would suggest that reference is made to 

‘requests are reasonable’ and that requests are compliant with 

employment law. 

11.1 This clause appears to be unconfirmed. 

74

APPENDIX 1 

HOSPITALITY SERVICES 

75

HOSPITALITY BROCHURE 

Introduction 

We are committed to deliver the highest possible standards of hospitality catering for 

Barrland Court. 

The food we prepare is linked to service standards; we will be prompt and discreet, to 

deliver a quality offer that is in keeping with the profile and standing of Arklet Housing. 

To give you a ‘flavour’ of what we do we are delighted to present a draft hospitality 

guide to give an indication of the services we can provide. 

We would be delighted to discuss any aspect of your catering requirements with you, 

and if you have any special requirements, we will do our utmost to accommodate 

them. 

Our goal is to ensure that we exceed your expectations at all times. 

76


Beverages & Refreshments 

Refreshment Tray (001) 

Freshly brewed Coffee & Speciality Teas 

Selection of Premium or Homemade Biscuits 

Mineral Water 

Freshly brewed Coffee & Speciality Teas (002) 

Selection of Premium or Homemade Biscuits (003) 

Mineral Water, Litre (004) 

Fruit Juices, Litre (005) 

(Apple, Cranberry, Tomato, Mango, Grapefruit) 

Freshly Squeezed Orange Juice, Litre (006) 

Fresh Fruit Bowl (007) 

Cut Fruit Platter / Seasonal Fresh Berries (008) 

Afternoon Tea (009) 

Selection of Mini Cakes & Pastries 

Buttermilk Scones, Strawberry Preserve and Clotted Cream 

Earl Grey and Traditional English Tea 

Finger Sandwiches (010) 

77


Breakfast 

Continental (011) 

Selection of Continental Breakfast Pastries: 

Croissant, Fruit Danishes, Pain au Chocolate, Pain au Raisin 

Freshly Squeezed Juices 

Tea and Coffee 

English (012) 

Toasted English Muffins filled with Smoked Salmon and Scrambled Egg 

Fruit Breads and Preserves 

Freshly Squeezed Juices 


American (013) 

Blueberry Muffins 

Homemade Cookies 


Blended Fruit Smoothie 

78


Working Lunch 

Sandwich Lunch (014) 

A selection of sandwich fillings on a variety of Granary, Wholemeal and White Breads, 

1 ½ rounds per person. 

Sandwiches to include a selection of the following fillings: 

Avocado, Tomato & Mozzarella 

Egg Mayonnaise & Peppered Cress 

Salt Beef & Dill Pickle on Rye with Mustard Mayonnaise 

Smoked Ham, Cheddar & Tomato Chutney 

Prawn & Dill Mayonnaise 

Dill, Crab & Crayfish on Rye 

Roast Beef and Horseradish Cream 

Salmon & Mixed Leaves with Lime Mayonnaise 

English Cheddar Ploughman's 

Roast Chicken, Plum Tomato & Pesto Mayonnaise 

Cheddar Cheese, Pesto and Roasted Vegetables 

Tuna, Dill & Caper berries with Cucumber Salad 

With Accompanying: 

Kettle Chips 

Selection of Fresh Fruit 

Homemade Sweet: 

(Lemon or Fresh Fruit Tartlet, Chocolate Fudge or Baked Brownies) 

Mineral Water 

Fresh Fruit Juice 

79


Working Lunch 

Deli Sandwich Lunch (015) 

Chunky deli style sandwiches on a selection of breads including, 

Ciabatta, Walnut, Focaccia, Wraps and Bagels. 

1 ½ rounds per person. 

Deli Sandwiches to include a selection of the following fillings: 

Salt Beef & Dill Pickle on Rye with Mustard Mayonnaise 

Smoked Salmon with Lime Mayonnaise, Red Onion & Capers 

Club Sandwich - Layers of Chicken, Egg & Salad 

Smoked Chicken, Mango with Chervil & Endive Salad 

Roast Turkey with Cranberry Stuffing 

Chicken Tikka and Iceberg Lettuce with Minted Yoghurt Dressing 

Roast Chicken, Plum Tomato & Pesto Mayonnaise 

Montgomery Cheddar with Balsamic Onion Confit 

Egg Mayonnaise 

Honey Roast Ham and Emmenthal, Grain Mustard Mayonnaise 

With Accompanying: 

Garnish Tray of Kettle Chips, Jumbo Olives and Pretzels 

Fresh Fruit Platter 

A Homemade Sweet: 

(Lemon or Fresh Fruit Tartlet, Chocolate Fudge or Baked Brownies, Homemade Mini 

Yoghurt Pots) 

Mineral Water 

Fresh Fruit Juice 

80


Finger Buffet 

For snacks or an accompaniment to a working lunch, choose any 2 menu items from 

the menu selection below: 

(019) 

For a Finger Buffet function we suggest that you select 6-8 Items from the menu 

selection below. 

4 Items (020) 

6 Items (021) 

8 Items (022) 

Finger Sandwiches 

Roasted Baby Vegetables with Red Pepper Houmous 

Assorted Bruschetta 

Olive Tapenade, Artichokes & Peppers 

Mozzarella, Tomato & Pesto 

Savoury Tartlets 

Field Mushroom & Chive 

Tomato & Goat's Cheese 

Crispy Duck Pancakes, Cucumber & Hoi Sin Dipping Sauce 

Fresh Tuna & Salsa Verde 

Bagel Crisps with Smoked Salmon, Sour Cream & Pink Peppercorns 

Parmesan Coated Chicken Kebabs 

Chicken and Coriander Satay 

All Served With: 

Mineral Water and Fresh Fruit Juice 

Optional Extras: 

Fresh Fruit Platter (023) 

Cold Dessert (024) 

Cheese & Biscuits (025) 

81


Fork Buffet 

Hot and Cold Buffet: (026) 

Cold Buffet: (027) 

Menu 1 

Hot 

Navarin of Lamb, Baby Carrots, Turnips, Minted Pear 

Cold 

Chargrilled Chicken, Lime, Ginger, Soy Dressing 

Caramelised Onion and Goat's Cheese Tart (V) 

Warm New Potato Salad, Coriander and Chive Butter Dressing 

Mixed Leaves, Mustard Seed Dressing 

Cherry Tomato, Mangetout and Baby Sweetcorn Salad, Red Cabbage and Coleslaw 

Mini Meringues with Warm Fruit Compôte 

Menu 2 

Hot 

Thai Green Chicken Curry and Sticky Rice 

Cold 

Roasted Salmon with a Pesto Crust 

Roasted Mediterranean Vegetable and Mozzarella Terrine 

82


Canapes 

Menu 1 (034) 

Mascarpone, Gorgonzola and Red Onion Tart 

Spinach, Feta and Filo Rolls 

Smoked Halibut, Sour Cream & Pink Peppercorns on Bagels Crisps 

Chicken, Parmesan & Rocket Bruschetta with Balsamic Mayonnaise 

Thai Beef Skewers with Chilli Dip 

Mini Club Sandwiches 

Apricot and Almond Tart 

Menu 2 (035) 

Farmhouse Cheddar Rarebit 

Aubergine and Red Pepper Crostini 

King Prawns in Filo Pastry with Ginger Dip 

Crab and Chervil Tart 

Cocktail Beef and Ale Sausages 

Lamb and Mushroom Brochettes with Tahini Dip 

Glazed Lemon Tart 

Menu 3 (037) 

Chicken and Mango Wrap 

Cocktail Lamb and Mint Kebabs 

Grilled Goats Cheese and Sundried Tomato Crôustade 

Fresh Tuna with Olive Tapenade 

Leek and Mushroom Tartlet 

Smoked Duck Breast with Redcurrant Confit 

Chocolate and Orange Truffle 

All canapés menus are served with a full garnish tray of snacks and nibbles. 

83

Dunblane New Golf Club Catering Proposal

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