When the catering side becomes a headache
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
Frequently Asked Questions
Find answers to common enquiries about our consultancy services.
What does Fig Consultancy help with?
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.
Do we need to know what the problem is before we contact you?
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.
Can you help with school catering?
Yes. Fig Consultancy helps schools, academies, MATs, local authorities and colleges review their catering operation, whether the service is in-house or outsourced.
Can you review our catering contractor?
Yes. A contractor review can help you understand service, value, standards, costs and whether the current arrangement still fits your needs.
Is this practical support or only advice?
The focus is practical support. You get clear findings, straight advice, and next steps connected to real catering operations.
What happens after we enquire?
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.
What if we are not sure what type of help we need?
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.
We need to watch the budget. Is this still worth discussing?
A first conversation can help you understand whether the current setup may already be costing time, money, service quality or control.
Do we need to prepare anything before the first call?
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.
Contact Us
01633 603563
Unit 20E, Bentley Green Farm, Crick, Monmouthshire United Kingdom NP26 5UT
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