Reduce or confirm your food purchase costs. Set your own benchmark to measure purchasing efficiency within your catering department or with your contract caterer.
Catering Manager
Identify where savings can be achieved with your suppliers. Set a benchmark to monitor improvements.
Catering Contractor
Demonstrate to clients the contracted service you provide is competitive. Monitor market prices.
Facilities Manager
Make comparisons of clients’ food purchasing ensuring that the service provided is competitive to the market. Run regular benchmarking reports and compare these to both the self-operated and contracted markets.
Food Wholesaler
Collect valuable market price and volume data of food and commodity products. Assess regularly the market for product and price movements and trends. Monitor point-of-sale market prices.
Catering Consultant
Confirm independent competitive purchasing within the client’s catering service. Supply a detailed and accurate tender assessment, providing conformity of prices to the original bid.
Follow-up action taken on the benchmark result is of prime importance, ensuring best practice is being applied. Improvements can then be implemented on price, quality and supply.
The accuracy of any form of benchmarking method needs as much detail within the base data as possible to provide a quality result.
