The two management methods for foodservice

Do you work in the contract catering sector, or would you like to do so? This guide is for you! This sector covers a wide range of establishments, from school canteens to company restaurants and hospitals. If you're a manager or simply interested in this field, then you've come to the right place!

In this guide, we'll show you the different methods of managing and operating foodservice operations, as well as the advantages and disadvantages of each.

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Definition of foodservice

Contract catering is a sector of the food industry that aims to provide prepared meals to large numbers of people in establishments such as school canteens, company restaurants, hospitals, retirement homes, leisure centers, prisons, etc. These meals can be served on the premises or delivered remotely, according to the specific arrangements of each contract catering service. These meals can be served on site or delivered remotely, according to the specific requirements of each catering service.

Contract catering differs from traditional commercial catering, which focuses on serving meals to individuals in for-profit restaurants or catering establishments. Collective catering, on the other hand, focuses on satisfying the dietary needs of groups of people in a collective setting.

Foodservice establishments are subject to strict regulations governing food safety, hygiene, meal quality and compliance with nutritional standards. They often have to meet specific requirements linked to the health, allergies, special diets or religious beliefs of their guests.

👉 Further information: HACCP approach in foodservice: the complete guide

Direct management by the establishment or local authority

The first form of management for catering establishments is direct management. In this case, it is the establishment or local authority that manages everything directly: management, purchasing, meal preparation, etc. This management method offers total control over meal quality, and makes it easier to adapt to the specific needs of guests. However, it requires substantial investment in infrastructure, equipment and qualified personnel. 70% of contract catering is managed directly. In general, these are schools with canteens. 

Concessioned management or delegation to a public or private service provider

If management is not direct, it is referred to as concession management or delegation to a service provider. The service provider may be from the public or private sector, and there are three possible operating modes: on-site kitchens, central kitchens and satellite restaurants. 

Unlike direct management, the establishment in question does not directly manage the entire restaurant. Concessioned management is delegated to a public or private service provider who manages everything. The service provider takes charge of all catering-related activities, from meal preparation to supply and personnel management. This management method offers professional expertise, reduced administrative burdens for the establishment and operational flexibility. The beneficiary community no longer has to worry about this, and can concentrate on other activities.

‍Cuisineon site

First, there are on-site kitchens. These establishments produce meals that are consumed exclusively on the premises. They can be adapted to the specific needs of the establishment, such as special diets or special culinary requirements.

The advantages of this modality include geographical proximity to guests, enabling fresh, hot meals to be served. In addition, it allows greater control over meal quality and the customization of menus to suit the specific needs of diners. However, this approach can be more costly in terms of investment in infrastructure and kitchen equipment, as well as in skilled human resources to manage and prepare meals.

Example of on-site cooking

Most collèges and lycées directly manage the preparation of meals, which are prepared and consumed on site. Meals are generally prepared in a dedicated kitchen and served to guests in the canteen dining room.

In this type of collective restaurant, the kitchen team is responsible for menu planning, meal preparation, cooking and service. Meals are often designed to meet the nutritional needs of children, taking into account the guidelines laid down by health authorities and current regulations.

Central kitchen

Then there are the central kitchens. These are establishments where part of the activity consists of producing culinary preparations for delivery to satellite restaurants or social groups. In this model, meals are produced in large quantities in a single central kitchen and then distributed to the various sites where they are consumed. This approach offers advantages in terms of logistical and cost efficiency. It enables economies of scale by purchasing foodstuffs in large quantities and optimizing production processes. It also facilitates menu standardization and ensures a certain uniformity in meal quality. Thanks to this organization, consistent quality can be guaranteed in all establishments.

Example of a central kitchen

A well-known example of this type of collective restaurant is Compass Group, one of the world's largest catering and food service companies. Compass Group owns and operates central kitchens where meals are prepared in large quantities to strict quality and hygiene standards. The meals are then delivered and served in company restaurants, hospitals, schools, convention centers and other venues.

Satellite kitchens or restaurants

Finally, satellite restaurants are establishments or premises served by a central kitchen. They can produce certain meal portions on site (starters, desserts, etc.), to meet the specific needs of their clientele.

The advantages of this approach include greater flexibility in adapting menus to guests' specific needs, and the ability to respond rapidly to last-minute requests or changes. What's more, it allows us to maintain close geographical proximity to our guests, thus ensuring the freshness and quality of our meals. As far as restaurant management is concerned, this organization offers great flexibility. However, this approach can be more costly in terms of infrastructure and personnel, as each site must have its own kitchen facilities and team.

Example of a satellite restaurant

An example of a satellite restaurant is a café located in a hospital. The central kitchen is also located in the hospital, but meals are delivered to the café to be served to patients, visitors and hospital staff.

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