Staff Catering: Savings and Modernisation

The client

CB (Netherlands)

Industry sector: Logistics

Cost categories: Catering

 

About the project:

CB is a logistics company that started in 1871 and which for a long time focused on the storage and distribution of books. At the start of the century, the company diversified with other media products and supply chain stores.

CB has approximately 1,000 members of staff and organising the catering for so many people is no picnic. There were no complaints about the corporate restaurant or about the coffee and vending machines at the premises. Still, CB felt it would be wise to ask a catering expert to find out if things could be done better. As the company had good experiences with a finance project previously realised with Expense Reduction Analysts, it decided to call them in again.

Arjan Schoonderwoerd of Expense Reduction Analysts started his career in the world of catering and knows all the ins and outs of this industry. “The canteen looked tidy and clean, but it wasn’t what you’d call modern. They still used the old-fashioned buffet set-up, where everyone has to stand in line with his tray. The caterer had been working with CB for years. When I looked at the costs per employee per day, I noticed there was considerable room for improvement.” Schoonderwoerd carefully split up the costs into ingredient purchasing, price policy, personnel costs and caterer’s margin.

Gradually, CB decided to also modernise the restaurant, in consultation with ERA.

 

What the client says:

“I like ERA’s approach. First they make a thorough analysis and their reports are very transparent. They take the lead and responsibility as well. They have made life easier for us, while we never felt like we were losing control, thanks to transparent reports and communication. Usually, consultants make a recommendation and you just have to wait and see, but ERA realise the changes themselves and they do what they promise. I also like the fact that they work on a no cure, no pay basis, you only pay when the savings have been realised. And on top of that, the quality of the catering has improved, despite the huge cost savings.”

Karel ter Burg, CB Facility Services Manager

 

What Expense Reduction Analysts says:

“Such cost components are often well hidden in a contract, so it's difficult to see at a glance if they’re reasonable. Then there’s the soft side: what’s a cheese roll? What's soup? People’s expectations thereof change over time. A change always comes as a bit of a shock to canteen staff, you really have to support them in that. But all of them stayed on and looking back, they’re very happy about it.”

Arjan Schoonderwoerd, Client Manager

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