Leading independent UK catering consultant

with clients in England, Scotland and Wales

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Merritt-Harrison take a systematic and planned approach to all projects, endeavouring to work closely with clients, to make sure that we keep them informed with relevant information at every key stage of the project.

 

Financial Performance

Financial performance analysis scrutinises all financial aspects of the current catering operation, including budget setting and adherence; contract variations and re-negotiations; pricing structure; average spends; income, including volume of sales and comparison with previous years’ performance and trends; cost of sales; purchasing arrangements; supplier discounts and gross profit.

Operations can be benchmarked using our own financial data or other reputable sources.

Performance tracking and analysis is carried out using computer based models.

For information on our financial and quality review >>>

 

Operational Reviews

Our operational reviews involve a thorough investigation into all areas of current catering practice, including food offer, food production methods, product range, food quality and menu analysis, presentation and display, and operational standards in areas such as cleanliness and customer service.

Organisations will be able to assess whether they are receiving value for money from their existing catering services, and what changes may be necessary to bring down costs, or improve quality.

For information on our financial and quality review >>>

Option Appraisals and Feasibility

Merritt-Harrison's option appraisals aim to identify and analyse all available options for clients’ catering services, whether single or multiple sites. An in-depth report will examine the advantages and disadvantages of each option, including the financial and operational implications, and any potential impact on staff.

Our feasibility studies include the development of sophisticated financial models, using the latest information technology, to identify the implications of each proposal, including benefits and risks, operational and staff requirements, sustainability and quality.

Different pricing structures can be appraised, showing the advantages and disadvantages of each tariff, and their outcomes.

Competitive Tendering and Evaluation

Merritt-Harrison support clients with the appointment of a catering provider, from advice on key aspects of the tender process, through to project management of the whole tendering and evaluation exercise, if required.

We offer advice on the preparation of pre-tender documentation and evaluation criteria, along with the selection and shortlisting of potential contractors. Alternatively, we can make recommendations from our database of catering contractors.

Following shortlisting, visits to potential contractors’ existing operations at similar locations may be carried out, and references taken up. We can assist with negotiations between clients and shortlisted contractors, before submitting our final report with recommendations to the client’s management team.

The consultancy also offers support during the mobilisation period and provides on-going monitoring of the service, to ensure that quality and standards are maintained throughout the life of the contract.

For public sector clients, we work to the 2006 Public Contract Regulations.

 

Quality Monitoring and Assurance

Quality monitoring of catering services is carried out in the form of regular or one-off visits to the catering facility, including kitchens, restaurants and ancillary areas. Operational quality, service and health, safety and hygiene are all assessed.

Merritt-Harrison use a formal system of quality control on every visit and any shortfalls are raised with the contractor. Wherever possible, quantifiable and indisputable evidence is used to substantiate our reports.

Areas for scrutiny will include staff working practices, cleaning schedules, standards of hygiene, HACCP, Assured Safe Catering and due diligence, temperature controls and operational systems. We also monitor the condition of catering and light equipment, as well as kitchen fabric, highlighting any maintenance needs.

 

Catering Policy and Strategy

Merritt-Harrison support clients with the development of catering policy, including contractual arrangements, pricing structures and quality standards, and also offer management advice on setting corporate strategy for the catering operation.

We can assist with the preparation of a catering strategy paper, to include long, medium and short-term aims and objectives. This will provide a framework for operating a quality catering service, and help clients focus on how to keep their catering service on track, enabling them to deliver the best possible catering operation for their organisation.

 

Business Development

The consultancy offers advice on the development of business plans, which assess ways of building on strengths and improving weak areas within the existing catering operation. Our business plans include marketing, but also scrutinise all other areas of the catering service in detail, and identify aims, objectives and strategies to bring about improvements. For instance, we might identify the need for improvements in the area of staff attitudes or training, and put forward appropriate recommendations.

Marketing

Merritt-Harrison offer assistance with the development of marketing plans, to help existing or new catering operations focus on their current and potential markets. We can advise on key aspects of the process, or undertake the production of a catering marketing plan on behalf of the client.

Our market research methods encompass both face-to-face and desk techniques, including the use of questionnaires to identify customer attitudes and requirements. Clients will benefit by receiving unbiased, externally evaluated results and outcomes, along with bespoke solutions to address any necessary changes highlighted by the research.

Design and Planning

The consultancy offers advice on the design or refurbishment of kitchen, dining and ancillary catering areas.

Our objective is to deliver innovative, workable, sustainable and cost effective solutions, which consistently meet the brief and the key client requirements.

Design begins with concept development to ensure that the proposed catering facility meets the needs of the target market, makes the most effective use of the allocated space and supports a legally compliant operation.

Catering concepts put forward by the consultancy will reflect the service requirements of the client.

For further details on our design service >>>

Other Services

We also offer advice on other facilities management services, including cleaning, car-parking, security, portering, waste management, linen and laundry facilities.