🍽️ Ordering catering for a federal office reverses the usual order of operations. In a private office the menu comes first and the budget check comes second. In a federal one, the authority comes first, and it decides what the menu is allowed to contain. One published manual splits catered food into a meal and a light refreshment. That split decides whether appropriated funds can buy it. Read its approved list closely and a pattern appears that the manual never states: of the 16 items it names, every food arrives cold. All three foods it refuses by name arrive hot. Useful shortcut for anyone building the order, though your budget office still makes the call. https://lnkd.in/eEbd2Xy4 #corporatecatering #officemanagement #govcon #publicsector #workplaceculture
Federal Office Catering Order Reverses Usual Process
This title was summarized by AI from the post below.
More Relevant Posts
-
Back to school. Back to reality. September is when the day-to-day reality of a school catering service becomes much clearer. Pupil numbers settle. Meal uptake becomes visible. Staffing is tested. Menus meet the reality of the dining hall. And the small operational issues that were easy to miss before the summer can quickly become harder to ignore. For schools and multi-academy trusts, this is a useful time to look beyond whether the service is simply running and ask: Is your catering service working as well as it should? Are meal uptake and service times where you expected them to be? Are staffing levels working? Are your menus School Food Standards Compliant? Is the food offer being well received? Is your caterer delivering what was agreed? And are cost and performance giving you the value you expected? You don’t have to wait for a contract renewal - or for something to go seriously wrong - before reviewing how your catering service is performing. Sometimes the start of a new school year is exactly the right time to take an independent look at where things stand. Find out more about ACE Advice’s school catering consultancy: https://lnkd.in/eY-ebZHy #SchoolCatering #MultiAcademyTrusts #SchoolBusinessManagement #Education #CateringConsultancy
-
THE ECONOMICS BEHIND A RESTAURANT A restaurant can be full every night and still lose money. Packed tables. Nonstop orders. Revenue climbing month after month. And yet, when the year closes, the margin is thinner than it should be. We've spoken to dozens of restaurant owners over the past few months, and almost all of them said some version of the same thing: sales were never the problem. Something else was quietly eating into profit — invisible on the P&L, until it wasn't. Here's the uncomfortable truth: a restaurant rarely loses money at the cash register. It loses money in the gaps — between what's ordered, what's used, what's billed and what’s wasted. Most owners track revenue like a hawk. Almost none track the gap.
-
-
Where is your restaurant losing money? It might not be in your sales. It could be hiding in: → Food waste → Inventory discrepancies → Operational inefficiencies → Disorganized accounting Fynclair gives restaurants the visibility they need to identify leaks, control costs and improve profitability. Because you can’t improve what you can’t see. #Fynclair #RestaurantTech #Hospitality #RestaurantManagement #Profitability
-
-
A kitchen’s cold room is where you see whether it really controls food cost. Look at how this one is set up. Prep is in clear containers, each one labelled and dated, stacked in order on the shelves. You can read and reach anything without digging. That system does two jobs. It forces first in, first out, so older prep gets used before it spoils. And it makes your stock visible, so you order to what you actually have rather than guessing. Disorganised cold rooms leak money quietly. Food gets lost behind other food, turns, and goes in the bin unnoticed. A tidy cold room is not about looking clean. It is food cost you can see. #commercialkitchen #foodcostcontrol #kitchenefficiency #restaurantprofits #restaurantoperations
-
Raise your hand if you've ever built a workaround so good that nobody ever fixed the actual problem. ✋ For years I was the operator building the workarounds. The spreadsheets. The duplicate entry. The 6am text thread to catch overnight changes. I got very good at it, and my leadership team saw a catering program that was running smoothly. That's the trap. The better your team is at absorbing a broken process, the less urgent the fix looks from the top. Here's what I've learned since my early days in the catering space: the technology decision is almost never the hard part. Most catering leaders know exactly where their program is bleeding. They can name the manual steps. They've seen the numbers. What stops them is that changing systems is uncomfortable, and the cost of not changing never shows up on anyone's quarterly review. Implementation has a project plan. Complacency doesn't. So the team absorbs it. Quietly. For another year. And another. I still hear it in conversations every week: "We know it's not ideal, but it works for now." For now. Meanwhile the competitor down the street just built an operation that can double revenue without doubling headcount, and you're still exporting reports into a spreadsheet to figure out what happened last Tuesday. The uncomfortable question isn't whether your system is broken. It's whether you're protecting your team from a hard change, or protecting yourself from one. Restaurant Leaders: which is it? 👇 #Catering #CateringGrowth #TheCostOfComplacency MONKEY Catering Platform 🐵
"It works fine." Three words that have quietly capped more catering programs than any competitor ever will. Because "fine" usually doesn't mean the system works. It means your team has gotten really good at compensating for one that doesn't. The spreadsheet. The duplicate entry. The group chat. The second spreadsheet. Ten minutes entering an order. Fifteen building a report. Five checking for changes. Now multiply that by thousands of orders… across dozens of locations… times 52 weeks. "Fine" gets expensive fast - and the biggest cost isn't the time. It's what your catering sales team isn't doing while they're managing all of it. So, stop asking whether your current system works. Your people are making sure it works. Ask whether the way you operate today can support the catering business you want to be tomorrow. New on the blog from our own Bobbie Deverall – 17+ years a catering operator before she joined the MONKEY team: The Cost of Catering Complacency 👇 https://lnkd.in/gQP3Hq4m
-
"It works fine." Three words that have quietly capped more catering programs than any competitor ever will. Because "fine" usually doesn't mean the system works. It means your team has gotten really good at compensating for one that doesn't. The spreadsheet. The duplicate entry. The group chat. The second spreadsheet. Ten minutes entering an order. Fifteen building a report. Five checking for changes. Now multiply that by thousands of orders… across dozens of locations… times 52 weeks. "Fine" gets expensive fast - and the biggest cost isn't the time. It's what your catering sales team isn't doing while they're managing all of it. So, stop asking whether your current system works. Your people are making sure it works. Ask whether the way you operate today can support the catering business you want to be tomorrow. New on the blog from our own Bobbie Deverall – 17+ years a catering operator before she joined the MONKEY team: The Cost of Catering Complacency 👇 https://lnkd.in/gQP3Hq4m
-
When a kitchen is understaffed, the pressure quickly builds 👨🍳 Prep gets rushed, orders get mixed up, ingredients aren’t used efficiently, food gets over-prepared, mistakes happen and perfectly good food can end up in the bin. And that’s not just an environmental problem, it’s a money problem. According to WRAP, UK hospitality and food service businesses throw away 1.1 million tonnes of food every year, with 75% of it potentially edible. The cost? A staggering £3.2 billion a year, or around £10,000 per outlet 📊 Even more telling, 45% of hospitality food waste comes from preparation. A well-run, properly staffed kitchen can make a huge difference to how efficiently a service operates 👏 When you’re short a chef, don’t just think of the rota. Think about the pressure it puts on the whole kitchen, and the money that you might be losing. #ZeroWasteWeek
-
