“The chefs in the kitchen require craft training to improve the quality of food served”

• We have a number of options to support craft based chefs which can include placing Chris Stanley, alongside your craft team during term-time to conduct one to one or group on the job training. We can also provide full day culinary demonstrations outside term-time at school or why not enrol your chef or chefs to attend one of ISCC’s out of term-time culinary seminars?

“Our Catering Manager or Head Chef is leaving or about to retire”

• ISCC can manage, on your behalf, recruiting your key personnel from placing adverts, conducting first interviews, shortlisting, organising trade tests and preparing job descriptions and specifications plus interview assessment forms. We will then shortlist candidates for you to conduct final interview.

“I have been asked by the Governors to benchmark the cost of our catering”

• ISCC can provide a detailed benchmarking exercise using average industry criteria to help you gauge the efficiency of you current operation.  We can also conduct a ‘Best Practice Review’ that will identify areas for improved efficiency.

 “Our food budget is overspent”

• ISCC can provide a Financial Analysis Healthcheck that will fully investigate all areas of financial expenditure including into-unit food pricing, ordering practices, accurate food production using costed recipes, cooking techniques, portion size control, plate and counter wastage levels and menu mix.

“Our kitchen or dining room requires investment”

• ISCC can provide design expertise to ensure that only the essential areas for investment are indentified and that the correct equipment is purchased and sited appropriately within the kitchen or dining room. We can also provide equipment and refurbishment expertise through our design and build partners.

“My Catering Manager or Chef needs help with menu ideas and general day to day catering queries”

• ISCC provide a number of retainer packages that all include member access to a web based support site that includes over 450 costed recipes, special day ideas, a library of essential forms such as training record cards, temperature record cards together with pre and post service checklists.

“I have decided to tender my catering operation”

• ISCC can provide either a comprehensive tender management package or you can just choose specific modules to help you through the process.

“Our match teas are always the same” –“I’m worried about a Governor’s dinner”

• ISCC can provide a review of your hospitality catering and provide on-site training for your culinary team plus a comprehensive range of modern and interesting recipes.