Catering and Hospitality Services

Describe the outcome required as well as the immediate issue. The starting information should identify the location, people affected and any change in use, so the assessment addresses the current requirement rather than simply repeating the previous arrangement.

Our offering brings together workplace catering, vending and refreshments, hospitality services and hospitality support. The brief can cover an individual service point or a wider workplace arrangement. It identifies the tasks, supplies, equipment and reporting needed, with clear handoffs to cleaning, reception and facilities teams.

Food-business responsibility, allergen information and equipment maintenance must remain explicit. A service role does not automatically include every connected task. Agree who prepares or supplies food, answers ingredient questions, maintains equipment and authorises changes to the service.

The proposal identifies the responsibilities that remain with the site or property team and the work included in our instruction. Connected repairs and specialist activities receive their own clear scope, so each person understands what they must arrange and what records they will receive.

Provide attendance and guest patterns, working hours, meeting demand and kitchen or refreshment facilities. Identify existing suppliers and responsible contacts. Agree the scope for each site and the way service feedback and changes will be managed.

We define the demand and practical facilities, then agree the service activities and responsibilities. Mobilisation coordinates supplies, access and local information. Handover gives the responsible team a usable brief, with a clear route for changes, faults and feedback.

For several sites, we agree consistent reporting and escalation while retaining local contacts and operating requirements. Each action stays connected to its building or service area, with a named route for decisions that affect the wider operation.

Service hours, take-up, menu or product range, staffing requirements and equipment affect cost. Setup and recurring supply should be distinguished. The proposal should include preparation and clearing so the complete service can be compared.

Tell us about operating hours, critical periods and the activities that must continue. The programme and price should reflect those constraints, including any phased delivery, additional access arrangements and reporting needed by the operational team.

Offices need work coordinated with staff and visitors. Retail needs trading and deliveries considered. Hospitality brings guest areas and food operations into the brief, while education needs access planned around teaching. Our complete service and project offering supports all sectors, with the arrangements based on each site's actual activity.

We cover Northumberland, Tyne and Wear, County Durham and Tees Valley, including Berwick-upon-Tweed, Alnwick, Morpeth, Hexham, Newcastle, Gateshead, Sunderland, Durham, Darlington, Hartlepool, Stockton-on-Tees and Middlesbrough. View all locations.

For a multi-site requirement, provide the local contact and working restrictions for each address. A common service brief still needs the differences between premises recorded.

Read kitchen-extraction cleaning guidance where the service uses an equipped kitchen, and keep those equipment responsibilities distinct from food and guest service. Official guidance provides the relevant context for this service. Browse the Knowledge Centre.