The management of a collective catering
restaurant management

The management of a collective catering

Collective catering, in contrast to commercial catering, differs in its social character, which consists of serving dishes to members of a community, i.e. a wedding, a school or a EPADH.

Meals are charged at a much lower rate than in conventional restaurants.

The different collective restorations

First of all, it is important to understand the different activities that offer collective catering. There are 4 main sectors:

  • School catering: i.e. crèches, middle schools, high schools and universities.
  • Medico-social catering, i.e. hospitals, clinics and retirement homes
  • Company catering, i.e. companies with an in-house restaurant within their structure
  • Other catering, i.e. the army, prisons or summer camps.

From a legal point of view, the different categories of establishment are divided into three main areas. The kitchen serving meals eaten on site, the central kitchen producing meals for delivery and the satellite restaurants generally served by the central kitchen.

Catering management

There are two types of management in catering:

  • Direct management, this is where the team provides management and catering.
  • The management conceded, here it is a service provider who ensures the management of collective catering and supply.

Management in contract catering

To ensure the good development of the service, it is advisable to follow a training course in collective catering. This training is all the more essential for managers and supervisors.

The objective of the training is to teach the basics of management but also to initiate the management of daily tasks such as the organization of schedules and work, the resolution of conflicts or the realization of technical data sheet.

Establish well thought-out menus

It is very important to create menus that are designed to be attractive and appealing. Regardless of the type of collective catering.

Highlighting trendy dishes with vegetarian, local or organic variants can be a real added value for your establishment.

This not only builds customer loyalty but also reduces food waste , which is not negligible. Indeed, with food waste in catering reaching 30%, it is very important to monitor this area.

Special attention should therefore be paid to :

  • The constitution of the menus
  • Inventory and order management
  • The quantities of preparation to be produced

Catering establishments are not subject to legal obligations on the choice of menus and food.

Nevertheless, recommendations in the 2001 circular suggest that this is the case. Some communities, such as canteens, are obliged to offer four or five dishes for each lunch.

The indicated portions must be respected.

Management software for contract catering

The essential tool in collective catering is undoubtedly a management software. Indeed, it is essential to follow the evolution of the various indicators of your establishment. Whether it is food waste, gross margin or sales evolution.

In particular, a catering management software must enable production planning. Based on given periods and catch rates, this allows you to anticipate demand and respond accordingly.

You must also be able to associate the different production tasks to your teams. And be able to follow the progress of each of these steps.

Finally, management software must provide you with an overall view of your establishment, from expenses to profits and inventory management.

Koust

Koust is a management software dedicated to CHR professions.
Koust allows you to optimize the profitability of your establishment.
The idea is simple: better control over quantities and costs by having more control over procurement and production.

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