Client Profile:

The Robert Jones and Agnes Hunt Orthopaedic Hospital NHS Foundation Trust (RJAH) is a leading orthopaedic centre of excellence. A specialist hospital with a reputation for innovation, the Trust provides a comprehensive range of services, locally, regionally and nationally. It has nine inpatient wards including a private patient ward, ten operating theatres, as well as extensive outpatient and diagnostic facilities.

Scope of Project:

Catering Consultancy Bureau was asked to undertake an operational review of the in-house catering operation at the Trust to determine the most appropriate service for the future provision of meals for staff and visitors. Our brief included consideration of the following:

  • Extension of opening hours to maximise revenue opportunities.
  • Method of increasing traffic to facility throughout the day.
  • Maximise opportunity given the large volume of outpatients visiting the Hospital.
  • Assessment of onsite catering facilities.
  • Food service and staffing structure.
  • Marketing and commercial injection of ideas.
  • Finance and procurement with attention to local sourcing and sustainability.

Outcome of Project:

Recommendations were then presented to the Client for the implementation of a catering operational business plan. This included the commercial injection of ideas for maximising revenue opportunities in the staff and visitor restaurant and reorganisation of the staffing structure within the catering department. We suggested that the catering services remained an in-house operation, provided that our recommendations were put into practice.

 We have worked with the Trust for several years on the upgrade of their staff and visitor catering, which has incorporated a new fresh design and layout for the main restaurant together with an alfresco eating area also adjoining the new café. We have been instrumental in the transfer and re-design of the coffee shop from the League of Friends to the Trust to run as a joint venture with our Project Director who has been on a six month secondment to the Trust. Our Managing Director continues to work with the in-house kitchen team providing training on all aspects of food preparation, menu planning and service.