Litmus Partnership consultancy services to outsourced managed support services

After

showcase ~ Harrogate College, Leeds Met University

Following refurbishment, the revised catering operation has demonstrated the following benefits:

Consumer:

Clearly targeted food service offer with attractive new counters and equipment to enhance food displays.
Split Dual queues with fast track "grab and go" offer thereby reducing queuing times with more time for dining.
Attractive and appealing environment with a contemporary "High Street" appearance. The seating area has now been opened out to create a spacious and lighter environment.
Clearly defined customer flow patterns with easily identifiable food offers through quality signage, and designated in and out food court style environment.
The restaurant now appeals to a wider age group and is now attractive to both students and staff.

Operational:

The kitchen was designed to facilitate a better operational flow with increased cold storage capacity.
All the equipment is now energy efficient and complies with current legislation allowing operational costs to be managed more effectively. The risk of stock loss is now greatly diminished due to better quality refrigeration and storage.
The kitchen is also designed to reduce the number of personnel required to staff for preparation with more staff being freed up for "customer facing" service.
The working environment has greatly improved by the addition of a better extract system within the kitchen and reduced the risk of stale food smells pervading the dining area of the restaurant.

Security:

The creation of a food court style servery has allowed the servery to be segregated and closed off during out of service periods thus allowing the seating areas to be utilised by evening students.
The catering has been augmented by the inclusion of a section of quality vending machines during these periods.
The refrigerated and ambient areas of the servery requires only re-stocking of product and does not have to be de-stocked at the end of each service period due to the segregation of the food court thus saving time and labour.