Leading independent UK catering consultant

with clients in England, Scotland and Wales

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Our Consultants

Sandra Reid, Consultant

Sandra Reid graduated from the University of Edinburgh and, following a number of roles in local government, gained a post-graduate diploma in Hospitality Management from Queen Margaret University College in Edinburgh.

Sandra subsequently held management positions in restaurants and arts environments and operated her own critically acclaimed restaurant for five years. She then moved into contract management and had responsibility for competitive tendering, negotiation and mobilisation of new catering contracts.

Sandra is a member of the Institute of Hospitality, the Foodservice Consultants Society International and the Royal Environmental Health Institute of Scotland. She also holds the HACCP Advanced Diploma, allowing her to train staff and assist clients to develop HACCP systems.

 

Sandra's projects include:

• Review of multi-site catering facilities and services for leading Scottish visitor attractions.
• Business review of café, bakery, shop and outside catering operation for a community enterprise.
• Advice on procurement of catering and event management suppliers for a City Council’s Leisure Department.
• Advice to a museum on catering strategy, including operational and financial review of existing provision, and recommendations on future service.
• Strategic report on café bar business for a city-centre film house, including review of current operations, finance and design proposals, benchmarking against similar operations and recommendations on future provision, specifically to develop events and conferencing business.
• Quality and health and safety monitoring of staff catering and hospitality for a number of government departments and agencies.
• Review of catering facilities, financial performance and service provision for a college of further and higher education.
• Market testing of soft services for three PFI rehabilitation hospitals on behalf of a facilities management company, including revision of tender documentation, SLAs and KPIs.
• Development of service level agreements to improve contractor performance and assist clients in receiving value for money.
• Regular monitoring of multi-site staff catering facilities for a major financial services provider.
• Establishment of financial monitoring and quality control systems for leisure and other retail catering.
• Supervision of design and installation of new catering facilities for several public sector organisations.