Not sure what is really wrong with your catering operation?

Before you spend another pound, replace your contractor or start a costly procurement exercise, discover what's really holding your catering operation back. Fig Consultancy provides independent, expert insight that helps you fix the right problems, not just the obvious symptoms.

Prefer to speak to us? Call us on 01633 603563

  • Over 30 years of real catering operations experience.

When the catering side becomes a headache

You may already know something is not right. The staff need sorting.

The service is not where it should be. Costs feel hard to explain. Complaints keep coming back.

Your contractor may not be giving you the service or value you expected.

The difficult part is knowing what is actually causing it.

A catering problem rarely sits in one place. It may involve staff, service, costs, menus, contractor arrangements, compliance, kitchen setup or day-to-day processes.

That is where Fig Consultancy helps.

We look at the full catering picture, help you understand what is going wrong and give you clear next steps.

Real catering problems need practical experience

Fig Consultancy has worked across a wide range of catering settings, including:

  • Schools and colleges

  • Healthcare

  • Local authorities

  • Contract catering

  • Pubs and restaurants

  • Commercial kitchens

  • Public-facing catering operations

  • Major events and festivals

This means we understand that a catering problem can look different from one organisation to another.

For one client, the issue may be staff performance.

For another, it may be contractor value, rising costs, compliance, poor margins or a service that has slowly stopped working as it should.

The first step is to understand your situation properly.

How Fig Consultancy helps

1. Look at what is happening now

We start with a clear conversation about the catering issue.

You explain what is happening with the service, staff, costs, contractor, menu, compliance or wider operation.

You do not need to have everything worked out before we speak.

2. Review the full catering setup

Catering problems can have more than one cause. We look at the areas affecting performance, service, cost, value and day-to-day control.

Depending on the issue, this may include: Staff, Service standards,

Menus, Purchasing, Costs and margins, Contractor arrangements, Compliance, Processes, Kitchen setup, Management and responsibilities

3. Give you clear next steps

You get an honest view of what is happening and what needs attention.

The aim is to help you make a clearer decision, focus on the right areas and move forward with more confidence.

Practical advice from someone who has worked inside real catering operations

I’m John Ishmael.

For more than 30 years, I have worked across catering and hospitality, including education, healthcare, contract catering, public-facing venues and major events.

I have managed operations, teams, budgets and service problems.

I know that what looks like a staff problem may really be a process problem.

What looks like a contractor problem may need a closer look at the agreement, expectations or management of the service.

What looks like a cost problem may be affected by menus, waste, purchasing, staffing or the way the operation is being run.

My job is to help you see the full picture before you make the next decision.

You will get an honest view of what is happening, what needs attention and whether Fig Consultancy is the right fit to help.

What do you need help with?

You may already know which area needs attention. You may also be looking at several problems at once.

Start with the route that feels closest to your situation.

School and College Catering

School and college catering

Support for schools, academies, MATs, local authorities and colleges that need clearer costs, better service and a catering setup that works day to day.

Help can include: In-house catering reviews, Outsourced catering reviews, Staff and service issues, Financial performance, Compliance, Tender support, Contractor concerns

School and College Catering

Catering contractor review

If you use an external catering contractor, it can be difficult to know whether you are getting the right service and value.

We help you review: Service quality, Costs, Standards, Contract fit, Contractor performance, Responsibilities, Areas of concern

School and College Catering

Catering operations support

Practical help when the wider catering operation is not working as it should.

Support may include: Staff, Service, Menus, Costs, Kitchens, Processes, Performance, Day-to-day operational problems

School and College Catering

Catering tender and contract support

Get support before you make a major catering decision.

Fig Consultancy can help you prepare for: A new tender, A contractor change, A contract review, A new catering arrangement, A major service decision

School and College Catering

Staff training and performance

Get help when staff standards, service, leadership, training or team performance need attention.

The issue may not always be training alone. We can help you look at the wider situation and work out what support the team actually needs.

School and College Catering

Financial review

Get a clearer view of where the money is going.

We can review areas including: Sales, Costs, Margins, Menu pricing, Purchasing, Waste, Staffing, Contractor value

Pubs & restaurants - Is your carpark empty even at lunchtime ?

We find out what's going wrong without judgment and we help you sort it

Whilst restaurants demand flawless execution, pubs need an offer to keep customers happy and your google and trip advisor reviews buoyant. Whatever your challenge we can help get your operation back on track

Why clients choose Fig Consultancy

  • Real operational experience

Over 30 years working across real catering operations, teams, budgets and services.

  • An independent view

Get an outside perspective before you commit to a contractor change, tender, investment or another major decision.

  • Practical help

The focus is on understanding the problem and helping you move forward.

  • An honest conversation

If Fig Consultancy is not the right fit for your situation, we will say so.

  • Support that fits the issue

Some problems need a focused review. Others need a site visit, deeper support or help making a major decision. The first step is working out what your situation actually needs.

Why clients ask Fig Consultancy for help

"Fig Consultancy is led by people who understand catering in the real world.

John Ishmael brings over 30 years’ experience in catering and hospitality across retail, healthcare, education, workplace dining, major events, and contract catering. The current About page supports this, and also states that John has held senior roles in leading UK contract catering businesses.

That matters because most catering problems are not fixed by a quick opinion.

You need someone who can look at the full picture and explain what is really happening."

Frequently Asked Questions

Find answers to common enquiries about our consultancy services.

What does Fig Consultancy help with?

Fig Consultancy helps with catering operations, staff, training, costs, menus, kitchen setup, tenders, contractor management, compliance and service problems.

The first step is to understand what is happening now.

Do we need to know what the problem is before we contact you?

You do not need to know the cause yet. Many clients know something is wrong, but are not sure whether the issue is staff, cost, menu, contractor, compliance, kitchen setup or process.

The first conversation helps you get a clearer view.

Can you help with school catering?

Yes. Fig Consultancy helps schools, academies, MATs, local authorities and colleges review their catering operation, whether the service is in-house or outsourced.

Can you review our catering contractor?

Yes. A contractor review can help you understand service, value, standards, costs and whether the current arrangement still fits your needs.

Is this practical support or only advice?

The focus is practical support. You get clear findings, straight advice, and next steps connected to real catering operations.

What happens after we enquire?

You start with a call or meeting. You explain what is happening, Fig Consultancy asks the right questions, then you agree whether a review, site visit, or another next step makes sense.

What if we are not sure what type of help we need?

That is common. The first step is to work out whether the issue relates to staff, service, costs, contractor value, menus, compliance, kitchen setup or process.

We need to watch the budget. Is this still worth discussing?

A first conversation can help you understand whether the current setup may already be costing time, money, service quality or control.

Do we need to prepare anything before the first call?

Bring the issue as it is. You can share any information you already have, but you do not need to diagnose the problem before we speak.

You do not need to know the answer yet

If your catering service is causing pressure, start with what is happening now.

We will talk through the problem, look at what may need attention and help you understand the next step.

Contact Us

01633 603563

Unit 20E, Bentley Green Farm, Crick, Monmouthshire United Kingdom NP26 5UT

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