Practical catering consultancy for schools, colleges, public-facing catering operations, and organisations using external catering contractors.
If your catering operation is not working the way it should, Fig Consultancy helps you find out what is going wrong and what needs to happen next.
You may already know something is not right. The staff need sorting.
The service is not where it should be. Costs feel hard to explain. Complaints keep coming back.
Your contractor may not be giving you the service or value you expected.
The difficult part is knowing what is actually causing it.
A catering problem rarely sits in one place. It may involve staff, service, costs, menus, contractor arrangements, compliance, kitchen setup or day-to-day processes.
That is where Fig Consultancy helps.
We look at the full catering picture, help you understand what is going wrong and give you clear next steps.
Prefer to speak to us? Call us on 01633 603563
If your catering service is causing pressure, you do not need to work out the cause before you ask for help.
Start with what is happening now.
Bring the issue as it is. You do not need to have everything worked out.
Find answers to common enquiries about our consultancy services.
Fig Consultancy helps with catering operations, staff, training, costs, menus, kitchen setup, tenders, contractor management, compliance and service problems.
The first step is to understand what is happening now.
You do not need to know the cause yet. Many clients know something is wrong, but are not sure whether the issue is staff, cost, menu, contractor, compliance, kitchen setup or process.
The first conversation helps you get a clearer view.
Yes. Fig Consultancy helps schools, academies, MATs, local authorities and colleges review their catering operation, whether the service is in-house or outsourced.
Yes. A contractor review can help you understand service, value, standards, costs and whether the current arrangement still fits your needs.
The focus is practical support. You get clear findings, straight advice, and next steps connected to real catering operations.
You start with a call or meeting. You explain what is happening, Fig Consultancy asks the right questions, then you agree whether a review, site visit, or another next step makes sense.
That is common. The first step is to work out whether the issue relates to staff, service, costs, contractor value, menus, compliance, kitchen setup or process.
A first conversation can help you understand whether the current setup may already be costing time, money, service quality or control.
Bring the issue as it is. You can share any information you already have, but you do not need to diagnose the problem before we speak.
