Managing Catering Costs for Councils

 Delivered online via Microsoft Teams

To learn more about our in-house option, please contact us for details: [email protected]

Course Overview

Are rising costs adding pressure to your existing targets? Do you need to increase your capacity and capability to balance the books? Reduced portion sizes, less choice and inferior quality often stem from the challenge of meeting financial targets with rising costs.

APSE is offering this newly revised online skills development workshop for all those within public sector catering that need to manage and control food, payroll and other operational costs in a variety of settings and for catering events. The course will focus on the current issues faced by catering providers during these challenging times for the service sector, including strategies for managing food and packaging waste.

Balancing nutritional value with effective resource management can help to achieve the council’s objectives. This course will provide you with the knowledge, skills and techniques to manage the income and expenditure to meet your budget targets.

Who should attend?

Those who are responsible for controlling food and beverage cost in busy operations aiming to cover costs or deliver a surplus.

❑ Food service managers and supervisors in public sector catering operations

❑ Budget holders

❑ Supervisors in catering with responsibility for costs

❑ Catering staff new to finance

❑ Catering operations expanding into new markets such as conferences and events

❑ Procurement officers

Learning Outcomes

On completion of the course participants will be able to:

❑ Apply best practice techniques to purchase, receive and store food and retail products effectively and efficiently to minimise waste and cost

❑ Implement strategies to manage the cost of sales and gross profit percentage to meet business targets

❑ Understand the sales mix and the impact on cost and profitability

❑ Use menu engineering techniques to optimise revenues

❑ Develop strategies for managing and monitoring payroll and energy costs

❑ Reduce food and packaging waste via measuring and reporting

❑ Develop costing models for meetings and events to ensure business objectives are achieved

❑ Ensure compliance and effective monitoring

❑ Take away action plans to improve business performance

Click on the buttons for more information about the course

APSE Trainers

Course Brochure (pdf)