I am acutely aware, from a long career in catering, and in particular from many years working with schools, that key personnel often view catering as a “dark art” and, as a consequence, the service may not be paid the attention it deserves.

After staff expenditure the catering budget is the next largest cost in most schools’ budgets. Small changes in procurement, service, quality and value (not just price) can lead to significant increases in income and reductions in expenditure.
In many schools the financial and social opportunities of an improved food service remain untapped.