Are your food costs competitive?

What percentage wastage is currently being achieved?

Are your staffing levels correct?

How much are you paying for your cleaning materials?


Our Financial Analysis Healthcheck will give you reassurance and confidence in the costs associated to operating your catering service.

Audits can include reviewing the quality and pricing of food and sundries from suppliers, auditing the income generation levels of contract caterers, auditing wage and invoice input accuracy and auditing others areas of culinary expenditure such as food wastage/production rates and portion size control.

Ideal labour structures can be drawn up and time-lined action plans detailing how to effect the changes produced.