Smarter food procurement in the public sector

Transcription

1 Smarter food procurement in the public sector

2 Q. What type of organisation is this? Base : All Table Government Department / Executive Agency / Non Departmental Public Body (NDPB) Armed forces organisation NHS Trust Authority University % % 00% NHS Trust Authority University 00% 00% 00% 00% Fieldwork Dates : October November 00

3 Q. At approximately how many does your organisation? Base : All Table None + Mean (exc. NS and None) Std Dev. %.. 0 % NHS Trust Authority University % 00% % %.00 Fieldwork Dates : October November 00

4 Q. For your organisation as a whole ( ), what was the total spend on catering in 000, excluding VAT? Base : All Table None + Could not assemble this information Mean (000's)(exc. NS and None) Std Dev. % 0 %.0. % 0..0 NHS Trust Authority University % % % %.0 Fieldwork Dates : October November 00

5 Q. For your organisation as a whole ( ), how much income did you receive from catering in 000, excluding VAT? Base : All Table None + Could not assemble this information Mean (000's)(exc. NS and None) Std Dev. % 0 %.. 0% % % 0.. NHS Trust Authority University % % % % % %.0 Fieldwork Dates : October November 00

6 Q. Does your organisation as a whole use any contract catering firms? Base : All Table Yes No % % % 0 NHS Trust Authority University % % 00% Fieldwork Dates : October November 00

7 Q. Please let us know on which basis you are able to respond: Base : All Table which % % 0 % % 0% % 0 % 0% % % 00% 00% 00% 00% Fieldwork Dates : October November 00

8 Q. Please state number of? Base : All answering about a group of Table + Mean (exc NS) Std Dev. %.. %.. 00% 00% 00% % Fieldwork Dates : October November 00

9 Q. Approximately how many meals did you serve in 000? Base : All Table None + Mean (000's)(exc NS and None) Std Dev. % % % % %.00 %. 0. %.0.0 %.. Fieldwork Dates : October November 00

10 Q. Where you charge people directly for meals (eg, in staff or public restaurants), do you subsidise the prices of the meals you serve? Base : All Table Yes No 0 0 % % 00% % % % % Fieldwork Dates : October November 00

11 Q.0 In 000, approximately how much did this subsidy amount to overall? Base : All who say they subsidise meals Table 0 Nothing + Could not assemble this information Mean (exc NS and Nothing) Std Dev. 0 0% 0% 0% %. 0. % % % % % 0% %. 0. Fieldwork Dates : October November 00

12 Q. And can you say how much this subsidy was on average per lunch served in 000? Base : All who say they subsidise meals Table Don't know Up to Over.00 0 % % % % % % % 0% 0% 0% 0% % % Fieldwork Dates : October November 00

13 Q. On the subject of subsidising meal prices, as far as you are aware, are you currently: Base : All who say they subsidise meals Table Planning to keep subsidy at the same level Planning to reduce subsidy Planning to remove subsidy 0 0% 0% % % % % % % % % 0% 0% 0% % % Fieldwork Dates : October November 00

14 Q. Have you ever used catering consultants that successfully helped reduce the costs of your catering operations? Base : All Table Yes No 0 % % % % % 0 % % 00% % % 0% 0 % Fieldwork Dates : October November 00

15 Q. By approximately what percentage did they help to reduce your catering costs Base : All who have used catering consultants successfully to reduce cost Table None + Could not assemble this information Mean (exc NS and None) Std Dev. 0 %..0 %.00. 0% 0% % 0% 0% % %.00. % %.0. %.0. Fieldwork Dates : October November 00

16 Q. Roughly what percentage of food items are routinely checked for weight, quality, and quantity when they are delivered? Base : All Table Not sure 0% 0% 0% 0% 0% 00% % % 0 % 0% % % % % % % % % % % % % 00% 0 % % % % % % 0% % % % % % % % Fieldwork Dates : October November 00

17 Q. Roughly how often are stock reconciliations of food stuffs and kitchen products performed? Base : All Table Weekly Monthly Quarterly Sixmonthly Annually Never Don't know % % 0 % 0 % % % 0% % % % 0 % % % % % % 00% % % % % % % % % % % % % % Fieldwork Dates : October November 00

18 Q. Do you have separate metering that allows you to keep a record of how much your kitchen operations contribute to your annual utility bills (electricity, gas, and water)? Base : All Table Yes No 0 % 0 % % 00% % % Fieldwork Dates : October November 00

19 Q. Have you ever responded to customer feedback by doing any of the following (indicate as many as apply): Base : All Table Changed contractor / taken catering back inhouse Increased spend on ingredients Improved the options offered for vegetarians Improved the options offered for those who require Kosher or Halal Offered more local produce Offered more organic produce Offered more Fair Trade products None % 0 % 0% % % % % 0% % % % % 0% % 00% 00% 00% 00% 00% 0 % 0 % % 0 0% % % % % 0 % 0% % % Fieldwork Dates : October November 00

20 Q. Have you ever successfully influenced customers to choose more healthy options? Base : All Table Don't know % % 0% 0% % 0% % % % Fieldwork Dates : October November 00

21 Q.0 Do you find the Government's Public Sector Food Procurement Initiative relevant to your work? Base : All Table 0 Yes No Not aware of it % % % 0 % 0% % % % % % 00% % % % % % % Fieldwork Dates : October November 00

22 Q. How practically useful would you say Defra's Catering Services and Food Procurement Toolkit was? Base : All Table Not aware of it Not at all useful Not very useful Quite useful Extremely useful % % 0 % 0% % % 00% % 0% % % % % % Fieldwork Dates : October November 00

23 Q. Do you look to save costs by buying supermarketrejected or Class II/Grade B fresh produce, where this is appropriate? Base : All Table Yes No Don't know % 0% % 0 % % % % % 0 % % 00% % % % % Fieldwork Dates : October November 00

24 Q. If you had more dependable supplies of supermarketrejected or Class II/Grade B fresh produce, would you buy more of it, where appropriate? Base : All Table Yes No Don't know 0 0% % % % 0% % % % 00% % % % 0 % % Fieldwork Dates : October November 00

25 Q. Have you worked with your suppliers to increase efficiency and/or sustainability of your procurement by... Base : All Table Reducing the number of individual goods deliveries through smarter ordering Reducing payment transaction costs, by paying invoices faster and/or using electronic invoicing and payment Reducing prices by offering longer contracts Reducing the packaging of products Reducing consumption of energy and/or water Increasing the recycling of waste please describe one: None 0 0 % % % % % % % % % % % % % % 00% 00% 00% 00% 00% 00% 0 % 0% 0 % 0% 0% % % % % 0 % % 0% % Fieldwork Dates : October November 00

26 Q. Is your catering... Base : All Table Mainly inhouse Mainly outsourced Both inhouse and outsourced are very important 0% % 0 % 00% 0 0% % % % 0 % % Fieldwork Dates : October November 00

27 Q. Are you a member of inhouse staff, or are you employed by the catering firm? Base : All who outsource catering Table Inhouse staff Employed by catering firm 0 % Govt Dept/ Exec % % 0% % 0% % 0% Organisatio n as a whole, including all which serve food 0% 0% % % One site only % % Survey completed by: Inhouse Catering staff firm % 00% Fieldwork Dates : October November 00

28 Q. Why did the organisation decide to contract out its catering? Base : All who outsource catering Table To reduce the time and effort spent on providing catering To improve the quality of food served To control or reduce catering costs As part of a deal with the private sector to attract capital investment (for instance, in a PFI deal) To increase the flexibility of staff roles Could not say % % % 0% % Govt Dept/ Exec % % % % % % 0% % 0% % 0% % 0% % 0% % Organisatio n as a whole, including all which serve food 0 % 0% % % % % % % One site only % % % % % % Survey completed by: Inhouse Catering staff firm 0 0% 0% 00% Fieldwork Dates : October November 00

29 Q. Which firm provides your catering services? Base : All who outsource catering Table Aramark Compass/Scolarest/ Medirest/Eurest Elior/Avenance Initial/Autograph Sodexho % % % 0% 0 Govt Dept/ Exec % % % % % % 0% % % % 0% % 0% % Organisatio n as a whole, including all which serve food 0% % 0% One site only % 0% % % % Survey completed by: Inhouse Catering staff firm 0 0% 0% % % 0% Fieldwork Dates : October November 00

30 Q. What is the basis on which the firm charges you? Base : All who outsource catering Table Single fixed cost allin charge Semifixed cost Cost plus Cost plus with guarantees Franchised agreement or Nil subsidy 0% % 0 % 0 % % Govt Dept/ Exec % % % % 0% % % % 0% 0% 0% % Organisatio n as a whole, including all which serve food % % % % % % % One site only % 0% % % % % Survey completed by: Inhouse Catering staff firm 0 0% % 0% 0% 0% 0% Fieldwork Dates : October November 00

31 Q.0 Which of the following best describes the way the catering firm prepares your meals? Base : All who outsource catering Table 0 Cook from scratch Cookchill (refrigerated meals are made or bought in advance, then heated when needed) Regenerated from frozen (meals are bought frozen in advance, then thawed and heated when needed) A combination of the above (please describe) % Govt Dept/ Exec 0% % 0% % Organisatio n as a whole, including all which serve food % One site only % % % % Survey completed by: Inhouse Catering staff firm 0 0 0% 0% 0% % % 0% Fieldwork Dates : October November 00

32 Q. Itemised costs under how many of the following headings does the catering firm provide itemised costs Base : All who outsource catering Table Food and beverage items Staffing costs Sundry costs (cleaning materials, laundry & uniforms, disposables, etc.) Management fee Sales income None 0 % % Govt Dept/ Exec 0% 00% 0% 00% 0% 00% % 0% 00% % 0% 00% % 0% % 0% Organisatio n as a whole, including all which serve food 0% 0% % One site only % % Survey completed by: Inhouse Catering staff firm 0 0% 0 0% 0% 0% 0% 0% 0 0% 0% 0% Fieldwork Dates : October November 00

33 Q. Indicate one of the following that best describes your views on this statement: My organisation would have benefited from more expert guidance on drafting and letting contracts with catering firms. Base : All who outsource catering Table Strongly disagree Disagree Agree Strongly agree % % Govt Dept/ Exec % % % % % 0% % 0% % 0% % % Organisatio n as a whole, including all which serve food 0% % % % % One site only % % % Survey completed by: Inhouse Catering staff firm 0 0% 0% 0% 0% 0% Fieldwork Dates : October November 00

34 Q. Have you formally agreed minimum nutritional standards with the catering firm? Base : All who outsource catering Table Yes No % Govt Dept/ Exec % 0% 0% % Organisatio n as a whole, including all which serve food % One site only 0 % % Survey completed by: Inhouse Catering staff firm 0 0% 0% 0% Fieldwork Dates : October November 00

35 Table Q. Roughly what proportion of the food and drink items provided at your organisation comes from your local area or region of the country? Base : All who outsource catering Don't know 0% 0% 0% 0% 0% Over 0% % 0% % 0% % Govt Dept/ Exec 0 % % % % % 0% 0% % % 0% % % Organisatio n as a whole, including all which serve food 0% 0% % % % One site only % % % % % % Survey completed by: Inhouse Catering staff firm 0 0% 0% % % % 0% Fieldwork Dates : October November 00

36 Q. Which one of the following best describes how true this statement is in your experience? It is possible to get the catering firm to source more food and drink from local or regional producers while staying within budget. Base : All who outsource catering Table Not sure Never Sometimes Most often Always % % % Govt Dept/ Exec % % % % 0% % 0% 0% % % Organisatio n as a whole, including all which serve food % % One site only 0 % % % % % Survey completed by: Inhouse Catering staff firm 0 0% % 0% 0% % 0% Fieldwork Dates : October November 00

37 Q. Which one of the following best describes how true this statement is in your experience? Providing more food and drink from local or regional producers gives better quality than buying from major suppliers. Base : All who outsource catering Table Not sure Never Sometimes Most often Always % % % % % Govt Dept/ Exec % % % 0% % 0% % 0% % % Organisatio n as a whole, including all which serve food One site only % % % % Survey completed by: Inhouse Catering staff firm 0 % 0% % % 0% 0% Fieldwork Dates : October November 00

38 Q. What is the overall length of the contract with the catering firm (from the date it was signed to the date it is due to end)? Base : All who outsource catering Table Zero + years Mean (exc NS and zero) Std Dev. %.. Govt Dept/ Exec %..0 % 00% 00% % Organisatio n as a whole, including all which serve food 0%.. 00%.. One site only %.. % Survey completed by: Inhouse Catering staff firm 0 0% % Fieldwork Dates : October November 00

39 Q. Is there a break clause in the contract? Base : All who outsource catering Table Yes No % Govt Dept/ Exec % 0% % 0% % Organisatio n as a whole, including all which serve food % % One site only % % Survey completed by: Inhouse Catering staff firm 0 0% 0% 0% % 0% Fieldwork Dates : October November 00

40 Q. How does the organisation monitor the competitiveness of the prices the catering firm says it pays for ingredients? Base : All who outsource catering Table Have a sense of what is a good price Use shared knowledge of competitive prices among other public sector bodies Do own research and monitoring of competitive prices Use commercial price monitoring service Use a catering consultancy to help secure price reductions Don't monitor None 0 % % 0 % % % Govt Dept/ Exec % % % % % % % % 0% % 0% % 0% % % % 0% Organisatio n as a whole, including all which serve food % % % % 0% % % % One site only % % % % % % Survey completed by: Inhouse Catering staff firm 0 0% 0% 0% % % 0 0% 0% 0 0% 0% % 0% Fieldwork Dates : October November 00

41 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Minced beef Base : All who outsource catering Table 0 Nothing 0.0+ Mean (exc NS and nothing) Std Dev. 0 %..0 Govt Dept/ Exec. 0. 0% 00% 0% Organisatio n as a whole, including all which serve food %. 0. %. 0. One site only % %.. Survey completed by: Inhouse Catering staff firm 0 0 0% 0 0% 00%..0 Fieldwork Dates : October November 00

42 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Pork sausages Base : All who outsource catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev Govt Dept/ Exec % % 00% 0% Organisatio n as a whole, including all which serve food %. 0. %. 0.0 One site only 0 %..00 Survey completed by: Inhouse Catering staff firm 0 00%. 0. Fieldwork Dates : October November 00

43 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Frozen peas Base : All who outsource catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. 0 % Govt Dept/ Exec % 00% 0% Organisatio n as a whole, including all which serve food % % One site only % %. 0. Survey completed by: Inhouse Catering staff firm 0 0 0% 0 0% 00% Fieldwork Dates : October November 00

44 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Butter Base : All who outsource catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. % % Govt Dept/ Exec % % 00% 0% Organisatio n as a whole, including all which serve food % % One site only Survey completed by: Inhouse Catering staff firm 0 % 00% Fieldwork Dates : October November 00

45 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Milk Base : All who outsource catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. % Govt Dept/ Exec % % 00% 0% Organisatio n as a whole, including all which serve food % % One site only Survey completed by: Inhouse Catering staff firm 0 % 00% Fieldwork Dates : October November 00

46 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Baked beans Base : All who outsource catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. 0 %. 0. Govt Dept/ Exec. 0. 0% 00% 0% Organisatio n as a whole, including all which serve food %. 0. %. 0. One site only % %.0 0. Survey completed by: Inhouse Catering staff firm 0 0 0% 0 0% 00%. 0. Fieldwork Dates : October November 00

47 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Bread Base : All who outsource catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev Govt Dept/ Exec % % 00% 0% Organisatio n as a whole, including all which serve food % % One site only 0 % Survey completed by: Inhouse Catering staff firm 0 00% Fieldwork Dates : October November 00

48 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Sugar Base : All who outsource catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. %.0 0. Govt Dept/ Exec % % 00% 0% Organisatio n as a whole, including all which serve food % %. 0. One site only. 0. Survey completed by: Inhouse Catering staff firm 0 % 00%.0 0. Fieldwork Dates : October November 00

49 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Mars Bar Base : All who outsource catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev Govt Dept/ Exec % % 00% 0% * 0.0 Organisatio n as a whole, including all which serve food % % One site only 0 % Survey completed by: Inhouse Catering staff firm 0 00% Fieldwork Dates : October November 00

50 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Specified brand of Cola Base : All who outsource catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. % Govt Dept/ Exec % % 00% 0% Organisatio n as a whole, including all which serve food % % One site only 0 % Survey completed by: Inhouse Catering staff firm 0 % 00% Fieldwork Dates : October November 00

51 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Vending cups Base : All who outsource catering Table 0 Nothing 0.0+ Mean (exc NS and nothing) Std Dev. %. 0. Govt Dept/ Exec % % 0% 00% 0% Organisatio n as a whole, including all which serve food % %..0 One site only % 0%. 0. Survey completed by: Inhouse Catering staff firm 0 0% 00%. 0. Fieldwork Dates : October November 00

52 Q.0 Most recently, how much is the catering firm saying that it pays, on average, for the following items? Black sacks Base : All who outsource catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev...0 Govt Dept/ Exec.. 0% 00% 0%...0. Organisatio n as a whole, including all which serve food 0% 0%.. %.0. One site only 0 %..0 Survey completed by: Inhouse Catering staff firm 0 % 00%..0 Fieldwork Dates : October November 00

53 Q. In your knowledge, has a catering firm used by the organisation ever tried to renegotiate their fees / prices to increase them by more than inflation within the first year of the contract? Base : All who outsource catering Table Yes No % Govt Dept/ Exec % 0% % 0% 00% % Organisatio n as a whole, including all which serve food % % % One site only % Survey completed by: Inhouse Catering staff firm 0 % 0% % 0% Fieldwork Dates : October November 00

54 Q. Has the catering firm provided capital investment in the organisation (eg, to construct or renovate new facilities or a whole building), whether on its own or as part of a larger PFI consortium? Base : All who outsource catering Table Yes No 0 % Govt Dept/ Exec 0 % 0% 0% % 0% % Organisatio n as a whole, including all which serve food % 0 0% % One site only % % Survey completed by: Inhouse Catering staff firm 0 0% 0% Fieldwork Dates : October November 00

55 Q. Does the firm which provides your catering also have the contract to provide your organisation with other services? Base : All who outsource catering Table Vending machines Cleaning Retail (eg, onsite shops) Security Reception Mailroom Reprographics Grounds maintenance (please state) None % 0% % 0% % % % Govt Dept/ Exec % % % % % % 0% % 0% % % % 0% % 0% % Organisatio n as a whole, including all which serve food % % 0% 0% 0% 0% % % % One site only % % % % % % 0% % Survey completed by: Inhouse Catering staff firm 0 00% 0% 0 0% 0% 0% 0% % 0% Fieldwork Dates : October November 00

56 Q. The Office of Government Commerce is looking for case examples of good practice in using contract catering firms, especially those which illustrate the potential for maximising efficiency. If your organisation has a good story to tell about its use of contract caterers, and would be willing to discuss this further with OGC, please indicate as many of the following which describe your example: Base : All who outsource catering Table Engaging with contractors to reduce their costs and gainshare savings Bundling the catering contract with other contracts (eg, cleaning, security) Encouraging contractors to innovate, with both parties sharing in savings / income Procuring catering services jointly with other public bodies Working with contractors to reduce costs by reducing or recycling resources please describe: None 0 % % 0% % 0% Govt Dept/ Exec % % % % % % % % % 0% % % 0% % % 0% % Organisatio n as a whole, including all which serve food % % % 0 % % % % One site only % % % % % Survey completed by: Inhouse Catering staff firm 0 0 0% % 0% 0% 0% 0% Fieldwork Dates : October November 00

57 Q. Have you changed catering firm since 000? Base : All who outsource catering Table Yes No % 0 Govt Dept/ Exec % 0% % 0% 00% % Organisatio n as a whole, including all which serve food % One site only % % % Survey completed by: Inhouse Catering staff firm 0 00% Fieldwork Dates : October November 00

58 Q. Which firm provided your catering services in 000? Base : All who outsource catering and have changed their catering firm Table Aramark Compass/Scolarest/ Medirest/Eurest Elior/Avenance Initial/Autograph Sodexho Govt Dept/ Exec % % 00% Organisatio n as a whole, including all which serve food 00% 0% 0% One site only 0% 0% Survey completed by: Inhouse Catering staff firm Fieldwork Dates : October November 00

59 Q. In 000, what was the turnover of the contract, excluding VAT? Base : All who outsource catering Table Nothing + Mean (000's)(exc NS and nothing) Std Dev. % 0.. Govt Dept/ Exec.. 0% % 0% % 0% % Organisatio n as a whole, including all which serve food.. % One site only 0 %. 0. Survey completed by: Inhouse Catering staff firm 0 0% 0 0% 0% 0 0% 0% Fieldwork Dates : October November 00

60 Q. In 000, what was the total cost of this contract to the organisation, excluding VAT? Base : All who outsource catering Table Nothing + Mean (000's)(exc NS and nothing) Std Dev.. 0. Govt Dept/ Exec % 0.. 0% % 0% 0% Organisatio n as a whole, including all which serve food 0% %..0 %.. One site only % % 0% 0..0 Survey completed by: Inhouse Catering staff firm 0 % 0% 0% Fieldwork Dates : October November 00

61 Q. What were your views on the quality of the food provided under the catering contract in 000? Base : All who outsource catering Table 0 Very poor Poor Fair Good Very good 0 % % Govt Dept/ Exec % % % % % 0% 0% % 0% % % 0% % Organisatio n as a whole, including all which serve food % % % % One site only % % % % Survey completed by: Inhouse Catering staff firm 0 0% 00% Fieldwork Dates : October November 00

62 Q.0 What were your views on how expensive was the service provided under the catering contract in 000? Base : All who outsource catering Table Very inexpensive Inexpensive Expensive Very expensive % 0 % Govt Dept/ Exec % % % % 0% 0% 0% 0% % Organisatio n as a whole, including all which serve food % % % % % One site only % % % % Survey completed by: Inhouse Catering staff firm 0 % % 00% Fieldwork Dates : October November 00

63 Q. How would you characterise your relationship with the catering firm in 000? Base : All who outsource catering Table Very poor Poor Fair Good Very good % % Govt Dept/ Exec % % % 0% 0% % 0% % Organisatio n as a whole, including all which serve food % % % % % % One site only % % % Survey completed by: Inhouse Catering staff firm 0 % 00% Fieldwork Dates : October November 00

64 Q. Which of the following best describes the way your organisation prepares meals? Base : All with inhouse catering Table Cook from scratch Cookchill (refrigerated meals are made or bought in advance, then heated when needed) Regenerated from frozen (meals are bought frozen in advance, then thawed and heated when needed) A combination of the above (please describe) % % % % % % % % 0% % % % % 00% % % % 0 % 0% % % Fieldwork Dates : October November 00

65 Q. If cooking from scratch or making your own cookchill meals, do you use standard costed recipes? Base : All with inhouse catering Table Yes No % % 0 0% 0% % 0% 0% % 00% % 0 % % % % Fieldwork Dates : October November 00

66 Q. In 000, how much did you spend in total on your inhouse catering? Base : All with inhouse catering Table Nothing + Mean (000's)(exc NS and nothing) Std Dev. % 0 % % 0..0 % % % % %.0 0%.. % % %.. % Fieldwork Dates : October November 00

67 Q. In 000, how much income did you receive from your catering, excluding VAT? Base : All with inhouse catering Table Nothing + Mean (000's)(exc NS and nothing) Std Dev. % % % 0 0% % 0% % %.0 % 0 %.. % % % Fieldwork Dates : October November 00

68 Q. Itemised costs under how many of the following headings do you keep account of itemised costs Base : All with inhouse catering Table Food and beverage items Staffing costs Sundry costs (cleaning materials, laundry & uniforms, disposables, etc.) Sales income None % 0 % 0 % 0 % % % % 0 % 00% % % % 00% % % % 00% 00% 00% 0% % % % % % 00% 00% Fieldwork Dates : October November 00

69 Q. Most recently, how much are you on average paying per item for the following ingredients? Minced beef Base : All with inhouse catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev % % 0% % 0% 0% %. 0% 0% % 0%.0 0. %. 0. Fieldwork Dates : October November 00

70 Q. Most recently, how much are you on average paying per item for the following ingredients? Pork sausages Base : All with inhouse catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. % % 0% 0% 0% % % % Fieldwork Dates : October November 00

71 Q. Most recently, how much are you on average paying per item for the following ingredients? Frozen peas Base : All with inhouse catering Table 0 Nothing 0.0+ Mean (exc NS and nothing) Std Dev. % % % % 0% 0% % % 0. 0% 0% % % Fieldwork Dates : October November 00

72 Q. Most recently, how much are you on average paying per item for the following ingredients? Butter Base : All with inhouse catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev % % % 0% % % 0. % % % Fieldwork Dates : October November 00

73 Q. Most recently, how much are you on average paying per item for the following ingredients? Milk Base : All with inhouse catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. % % % % % 0. 0% 0% % % Fieldwork Dates : October November 00

74 Q. Most recently, how much are you on average paying per item for the following ingredients? Baked beans Base : All with inhouse catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. % %.. 0 % 0% 0% %.0 0% 0% Fieldwork Dates : October November 00

75 Q. Most recently, how much are you on average paying per item for the following ingredients? Bread Base : All with inhouse catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev % % % 0. % % Fieldwork Dates : October November 00

76 Q. Most recently, how much are you on average paying per item for the following ingredients? Sugar Base : All with inhouse catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev % % % % % Fieldwork Dates : October November 00

77 Q. Most recently, how much are you on average paying per item for the following ingredients? Mars Bar Base : All with inhouse catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. % % % 0 0% % % 0. % % Fieldwork Dates : October November 00

78 Q. Most recently, how much are you on average paying per item for the following ingredients? Specified brand of Cola Base : All with inhouse catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev % % % % % % 0. 0 % % % Fieldwork Dates : October November 00

79 Q. Most recently, how much are you on average paying per item for the following ingredients? Vending cups Base : All with inhouse catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. % % % 0% 0% 0% 0% % Fieldwork Dates : October November 00

80 Q. Most recently, how much are you on average paying per item for the following ingredients? Black sacks Base : All with inhouse catering Table Nothing 0.0+ Mean (exc NS and nothing) Std Dev. % % 0 % 0% % % %..0 % % %. 0. Fieldwork Dates : October November 00

81 Q. In 000, who were your main catering suppliers in terms of the amount of money you spent with them? Base : All with inhouse catering Table 0 Brake Bros Cadburys/Schweppes Compass group Express Dairy JR Holland Matthew Algie M&J Seafood Unigate Anglia Crown British Bakeries Ltd Coca Cola DBC Geest Kerry Foods McLaren Foods 0 % % % % % % % % % 0 0% 0% 0% % 0 0% % % % % 0% % 0% 0% % % 00% % % % % % 0 % % % % % % % % 0 0% % Fieldwork Dates : October November 00

82 Q. In 000, who were your main catering suppliers in terms of the amount of money you spent with them? Base : All with inhouse catering Table 0 Tillery Valley s % 0 % % % % 0 % % % % % % % % Fieldwork Dates : October November 00

83 Q. Do you do any joint buying with other public bodies? Base : All with inhouse catering Table Yes No % % % 0 % 0% % % % % % 00% % % % % % Fieldwork Dates : October November 00

84 Q.0 Have you established minimum nutritional standards for the meals you serve? Base : All with inhouse catering Table Yes No 0% % 0 % % % % % % 00% % 0 % % 0% % % Fieldwork Dates : October November 00

85 Q. Roughly what proportion of the food and drink items you buy comes from your local area or region of the country? Base : All with inhouse catering Table Don't know 0% 0% 0% 0% 0% Over 0% % 0% % % 0 0 0% % 0% % 0 % % % 0% % 0% % % % % % 00% % 0 % % % % % % % % % Fieldwork Dates : October November 00

86 Q. Which one of the following best describes how true this statement is in your experience? It is possible to buy a larger proportion of food and drink from local or regional producers while staying within budget. Base : All with inhouse catering Table Not sure Never Sometimes Most often Always % % % % % % % 0 % % 0% 0% % % % % % 00% % % % 0% % 0 % Fieldwork Dates : October November 00

87 Q. Which one of the following best describes how true this statement is in your experience? Buying more food and drink from local or regional producers gives better quality than buying from major suppliers. Base : All with inhouse catering Table Not sure Never Sometimes Most often Always % % % % 0 % % % 0 % % % % % % % % 00% % % % 0% % % % 0% % Fieldwork Dates : October November 00

88 Q. How do you monitor the competitiveness of the prices you pay for food items? Base : All with inhouse catering Table We have a sense of what is a good price We use shared knowledge of competitive prices among other public sector bodies We do our own research and monitoring of competitive prices We use a commercial price monitoring service We use a catering consultancy to help secure price reductions Don't monitor None % 0% % % % % % % % 0 % 0% % 0% % % 0% % % % 00% % 0 0% % % % % % % % % % Fieldwork Dates : October November 00