Provision of Catering Services for Residential (Extra Care) Homes

Project Aims

Deliver High-Quality, Nutritious Meals

Provide freshly prepared, balanced, and appealing meals that meet the dietary and nutritional needs of residents across both extra care sites.

Ensure variety, cultural inclusivity, and choice within daily menus to support resident satisfaction and wellbeing.

Enhance Resident Experience and Wellbeing

Create a positive dining experience that promotes social interaction, dignity, and enjoyment for residents.

Support independence and choice by offering flexible meal options, and dietary accommodations (e.g., allergen-free, vegetarian, soft diets).

Ensure Compliance and Food Safety Standards

Meet all relevant legislation, including Food Safety Act 1990 and Food Hygiene Regulations 2013.

Maintain the highest levels of hygiene and health and safety compliance across the catering operations.

Provide Value for Money and Operational Efficiency

Deliver a cost-effective catering solution that ensures sustainability and efficiency across the two sites.

Optimise resources through effective menu planning, supply chain management, and portion control to minimise waste.

Support Local and Sustainable Procurement

Where possible, source ingredients from local and sustainable suppliers, supporting CKH's environmental and social value objectives.

Encourage ethical sourcing and reduced carbon impact through responsible procurement practices.

Partnership and Continuous Improvement

Foster a collaborative partnership with CKH, using resident feedback, audits, and performance reviews to drive continuous service enhancement.

Promote Inclusion and Community Engagement

Use mealtimes as an opportunity to bring residents together and promote inclusion, community, and wellbeing.

Host occasional themed meals and social dining events to enhance quality of life and resident engagement.

Objectives

Procurement and Service Mobilisation

Appoint a suitably qualified and experienced catering provider through a transparent and compliant procurement process under the Procurement Act 2023.

Mobilise the catering service across the two extra care sites within agreed timelines, ensuring a smooth transition with no disruption to a restaurant/catering service provision to residents.

Quality and Resident Satisfaction

Achieve a minimum 90% resident satisfaction rating for food quality, choice, and dining experience within the first 12 months of service.

Implement regular resident feedback mechanisms (e.g., surveys, menu consultations, satisfaction forums) to monitor performance and drive improvements.

Nutritional and Dietary Compliance

Ensure all meals meet recognised nutritional standards for residents, including specific dietary requirements such as diabetic, low-salt, soft, or allergen-free diets.

Maintain clear labelling and allergen management procedures in compliance with Food Information Regulations 2014 (Natasha's Law).

Operational Efficiency and Cost Control

Deliver a cost-neutral or value-added catering model that aligns with CKH's operational budgets and cost-recovery mechanisms.

Implement a standardised pricing structure and monitor food cost ratios, waste levels, and portion control through monthly reporting.

Sustainability and Social Value

Source a minimum of 40% of ingredients from local or regional suppliers, supporting local economies and reducing transport emissions.

Incorporate sustainability targets in line with CKH's environmental strategy, including reduced food waste, lower carbon impact, and responsible packaging.

Provide employment, apprenticeship, or training opportunities for local residents where feasible.

Health, Safety, and Compliance

Maintain 100% compliance with all food hygiene, health and safety, and environmental health requirements, achieving a minimum Food Hygiene Rating of 5 at each site.

Ensure that the catering managers are trained to Level 2 or higher in Food Safety and Hygiene. Other staff should be fully trained and monitored to comply with regulated standards.

Performance Management and Continuous Improvement

Develop a Service Level Agreement (SLA) with clear Key Performance Indicators (KPIs) covering quality, timeliness, hygiene, and resident satisfaction.

Conduct quarterly performance reviews with CKH Contract Manager(s) to identify service improvements and innovations.

Brand and Communication Alignment

Ensure all catering-related documentation, menus, signage, and resident communications align with CKH's branding standards and values.

Work collaboratively to maintain consistent and professional presentation across all schemes.