Bursar’s Review Annual Conference 2022 Sample

10 www.theisba.org.uk ADVERTORIAL In-house? Or contracted out? It’s one of the biggest dilemmas facing schools when it comes to their meals provision. There is no ‘right’ or ‘wrong’ but there are many factors for schools to consider around which is the right service for their individual needs. And, of course, there is a third choice – namely that of a ‘hybrid’ offer where pre-prepared meals are cooked from frozen on site and served to children. A service that requires minimal training, can be delivered easily by staff on site and guarantees quality, consistency, safety, and cost of meals – all elements which are featuring increasingly in the spotlight with continuing labour shortages and the highest inflationary pressures witnessed in three decades. In-house may feel like the preferred option with the label of ‘fresh’ appealing to teachers and children alike. But there can be inherent challenges and often significant cost in delivering a quality fresh-cook service every day during term time. The hybrid system The rising cost of ingredients, with supplier shortages alongside unpredictable labour fluctuations are just part of the challenge. Catering for a diverse mix of pupils who have different needs is never easy and some will have special dietary needs, whether cultural or free-from the 14 known allergens, making food preparation in the kitchen a costly and complex task. And what happens in holiday time? Staff still need to be paid which simply increases cost. Contracting out to a third party such as contract caterer, can appear to be an attractive option, minimising work for the school’s bursar and management teams and taking away the unpredictable labour concerns. But of course, alongside this, comes a loss of overall control, long contracts, and management fees, which has been known (in some instances), to come back to bite. Rupert Weber, apetito’s head of education, looks at the options facing schools in making the right choice for their mealtimes. Are you ‘in’ or ‘out’…? Steak pie with a flaky pastry top