Workplace Catering

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.

The brief can cover the food offer, service times, preparation and serving arrangements, staffing interfaces and clearing away. It identifies storage, equipment, waste and cleaning responsibilities. The agreed service describes menus and ordering arrangements alongside the practical controls that support safe food provision.

Food-business responsibility, allergen information and the treatment of dietary requests must be clear. A preference and a food allergy are different requirements. Information must remain accurate when ingredients or suppliers change, and the service should identify who answers customer questions rather than rely on informal assurances.

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 patterns, shift times, existing kitchen information and anticipated demand. Identify workplace policies, food-service responsibilities and waste arrangements. Agree who approves menus, budgets and changes, and how feedback from users reaches the service manager.

We establish demand and the facilities available, then define the food offer and operating responsibilities. Mobilisation coordinates access, supply, service information and cleaning. The handover gives the responsible team a clear operating brief, with a route for menu changes, feedback and issues.

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, menu, expected take-up, staffing arrangements, equipment and delivery needs affect cost. Demand uncertainty should be reflected in the proposal. Compare the complete service, including clearing, waste and equipment responsibilities, rather than the price of a meal alone.

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.