This was carefully considered, in collaboration with an operational excellence review of our processes. We found that having a lead time of less than five days meant that several departments had to duplicate multiple processes. The agreed five day lead time means more efficient rota planning and better ordering processes that will help staff deliver a better service to the College. Without the five day lead time the menu costs would increase substantially. 

The detailed work we have undertaken over the course of the last year, and later agreed by the Provost and Chief Financial Officer, has shown that a five day lead time is the most efficient way to keep menu costs low whilst maintaining a cost neutral service. 

For the same reasons as above. The specific item ordered doesn’t affect the cost of the service - on the purchasing team, the staff rotas and the planning of the events. Tea and coffee bookings account for a large proportion of our most popular bookings so actually impact the most on some of the issues highlighted above.

Same as above. Any changes require amending orders on the system and also changing rota’s. 

Information to follow further to consultation with College procurement under the expenses policy.

The disentanglement of all commercial activities from Campus Services to the Office for Financial Strategy means that we are no longer subsidised by the commercial revenue.  The ‘true cost’ of providing our service will be passed on directly.   

All of our new menus have been calculated at cost price. We are not for profit. The menu prices are made up of the food cost, labour costs and our on-costs (such as space charges, FM recharges, equipment maintenance and replacement etc. etc.). Some menu prices have come down and some have gone up, but these are the true costs of delivering this service. 

Unfortunately not. We do not have enough space or equipment within Catering & Events that would allow for such a system to be in place. Further, there are important health & safety considerations that would not allow for a constant stream of College staff visiting catering areas to collect their orders. Strict hygiene and access controls must be maintained. Some costs associated with bookings remain regardless of whether you could collect in person or not e.g. we still have costs associated with getting the catering booked, ordered and prepared.

Yes it can. We have designed the system to save you time. It also allows you to have ‘favourites’. It shows you all your previous bookings allowing you to copy bookings over, and just change the dates.  

All bookings will be honoured but the ‘true cost’ will be charged from when the new system becomes fully functional (estimated 1^st Nov 2017). Any bookings in Webroom made prior to the 1^st Nov will be honoured until 31^st December 2017. 

Yes you can place an order for a tea and coffee delivery for less than 15 people but you will be charged the minimum £35 service charge to cover the direct labour. 

The changes are a direct result of a complete review of all operational areas across Campus Services, looking at logistics, related College policies, our service offer and internal processes. This detailed work, undertaken closely with Operational Excellence colleagues, was supported by the CFO and later approved by the Provost. Only once approval was obtained at the 2017 Planning Round could we communicate these changes. 

Yes, they are. However, anyone wishing to book catering at these sites should continue doing so by using the med catering email address. We are working with ICT to explore whether the new Web Catering ordering system can be rolled out to other campuses in the future and we will keep staff at Charing Cross and Hammersmith updated with any progress made. 

Yes they do. The lead time, and minimum numbers will apply to all bookings. 

The College permits the use of external caterers at sites without a delivered catering service (e.g. St Marys).