FAQ
Frequently Asked Questions
How do you price your services?
Pricing depends on headcount, service hours, kitchen setup, and operating model. We review site requirements before proposing a suitable structure.
Can you take over an existing cafeteria?
Yes, subject to site assessment and transition planning.
Can you operate with limited kitchen facilities?
Yes. We can recommend suitable operating models depending on site conditions.
What information is needed for a proposal?
Site location, headcount, service hours, and current setup.
How long does mobilisation take?
Depends on site readiness and scope. Typically planned within a few weeks.
Do you support audit environments?
We support operational practices aligned with common audit expectations, depending on client requirements.
What happens if service quality drops after the first few months?
Three of our client sites have run continuously for more than seven years, and that comes from a few routine controls rather than a promise. Menus run on a 30-day non-repeating cycle, so a dish does not come round again for a full month. Every client has a WhatsApp group with our operations team, so an issue is raised the day it happens instead of waiting for the monthly review, and our operations manager visits our own sites unannounced. Chefs rotate across our operations, so no site depends on one person choosing to stay. If a client is unhappy, we sit down with them and agree a plan that works inside the commercial and operating model both sides signed.