Catering

Anonymous

Try contacting Neil Meadows - e-mail address:

nm@redboxcs.com He maybe able to help you.

David Sharp - Workplace Law Network
Online advisor - 122 posts

Lisa - Workplace Law is working on a model contract for catering services, but we would be happy to try and help while this is still being drafted. I will ask one of our Account Managers to contact you shortly to see what information we have.

Regards

David Sharp

Managing Director, Workplace Law Group

Mark Hobbs - Kendrick Hobbs
Online advisor - 7 posts

Dear Lisa,

I had drafted a longer response with key headings for Contract & SLA but this exceeded the word limit. However, I am not aware of anything of any value that could be found on the web and would not necessarily advise its use in any case. The reason for this is that the structure of the contract must be tailored to suit the specifics of the financial and operational relationship between parties. There are too many variables to consider and contracts vary widely. However, I would recommend the following basic structure: A Contract Agreement with an Appended Specification (or SLA) to include relevant Schedules of Equipment, Prices etc.

It would be helpful to understand the current status of existing contracts and how are you looking to implement a new pro forma: as a result of a re-negotiation with your current supplier or due to a competitive tender process ? If you wish to call me on 01494 782850, I would be happy to discuss.

I assume your supply is outsourced i.e. you have a contract caterer and you have a fixed cost contract. This is normally the case in Universities. Given the opportunity to re-negotiate terms then you could ?purchase? an outline partially customised document for adjustment and completion by yourselves. You would need to advise a specialist what type of contract you needed i.e. fixed price, cost plus or guaranteed performance as these have different clauses in key areas. The greater the detail you could provide the better for the draftsman to prepare the document. We could provide such assistance as could other specialist catering consultants, although this is not normally how we operate because advisors normally seek to understand the specifics to be able to draft a customised agreement.

Anonymous

Lisa - I have specific experience and could certainly help you with this. The SLA and KPI's/KPM's, and how they are to be monitored are crucial. Please visit the web site or contact me for further information.

Kind regards

Ian O'Brien

Property & Facilities Consulting Ltd

01245 251246

http://www.pfc-ltd.co.uk