Prepared food and full catering involve different jobs
With prepared mains, rice or sauces, your team still plans the full meal and follows the product instructions for storage, preparation and service. With a complete catering arrangement, agree which menu, delivery and serving tasks the caterer handles. The division of work depends on the actual service agreement.
- Need full meals delivered? Make this clear at the start of the enquiry.
- Keeping your kitchen team? Identify which cooking task you want help with.
- Comparing costs? Include the work and supplies your centre will still provide.
Plan around attendance and serving times
Record typical attendance, the highest expected meal count and any separate meal requirements. Ask your responsible team to confirm portions for the children you serve. Do not assume a supplier pack equals a fixed number of child portions.
- How are attendance changes passed to the kitchen?
- Who confirms serving sizes and menu requirements?
- How will actual portions served and leftovers be recorded?
Check what fits your kitchen
Before selecting a food format, review your available storage, heating equipment, staff time and serving process. Ask for instructions for the specific product. A convenient pack is only useful if your team can receive, prepare and serve it within your approved procedures.
- Check storage space and stock rotation.
- Identify preparation steps that still need staff.
- Ask about pack sizes, minimum quantities, delivery arrangements and lead times.
Confirm the information your centre needs
Request ingredients, allergen information, nutrient data and any documentation your centre requires. Product descriptions and nutrition targets do not establish approval or suitability for your menu. Your responsible team should review the finished product before a trial.
- Name the person who will review the specifications.
- Agree what is being evaluated before ordering a trial.
- Set a review month even if you are only exploring now.
