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Research shows that the introduction
of efficiency and cost reduction has been significant over
the past ten years. In many cases such financial
improvements have been at the expense of food quality and
menu flexibility. In a significant number of instances this
has led to a decline in customer interest which, if left
unchecked, inevitably results in the closure or part closure
of the catering services. |
| Many companies &
institutions that provide staff catering have experienced
such a scenario! It's the customers of the catering service
that are continually measuring the qualitative aspects of
the catering service using basic criteria - sight, sound,
taste & ambience. It was for this reason that we developed a
specialist assessment that views and benchmarks from a
similar perspective – we call it CharterMarque©.
To
download or view a PDF example audit please click
here. |
During the past six years the audit has evolved into a flexible
performance indicator and customer focused benchmarking tool. Many
'in house' clients request the audit to be incorporated within their
catering policy. Contracted clients tended to utilise the audit as a
penalty/bonus mechanism and have it incorporated within the catering
contract. The audit focuses on the essential aspects of food service
such as presentation, taste and texture of food, customer care &
sales initiatives, menu flexibility, marketing, merchandising, brand
use, value for money, and customer perceptions. The audit is
designed to be flexible and can be weighted to accommodate
contractual performance, bonus criteria, award certification or
individually agreed requirements. Annual awards are also issued
following 12 months of evaluation.
Our Auditor’s are often told that the following represent
CharterMarque’s© Key Benefits: |
