Benchmarking is a useful tool to position a client's catering within the catering market.  Identifying how a catering operation benchmarks can either be a prelude or indeed an alternative to tendering a contract.

Typical areas to benchmark are as follows:

• Scope of services
• Quality of food and service
• Sales
• Food costs
• Labour quality and costs
• Indirect, non-food costs
• Contractor earnings

The team at Stern Consultancy is ideally positioned to benchmark, using our extensive experience across a wide range of sites and operations. 

As with all our reports, information is provided in a clear, constructive format that can be practically implemented.