The role of the knowledgeable consultant can help achieve equitable returns for all involved in the contract catering industry.

Foodservice is defined as “the purchase and consumption of meals away from home” and can be categorised into two sectors: cost and profit. The origins of the contract market were in the cost sector, and by its very nature attracted risk-averse individuals. Historically, the client would pay for the entire catering support infrastructure under a cost plus contract, meaning the caterer was in a win-win position: the more ineffectual the contract, the more profit for the caterer.