Hidden Savings, Better Outcomes: Strategic school catering

Rising food costs, escalating staffing pressures and increasingly complex compliance requirements mean school catering is under more strain than ever.  For many schools and trusts, catering is the second largest expense after staffing, yet significant efficiencies often sit undiscovered in the kitchen.  At a time when budgets are tightening and operational risk is increasing, leaders need models that protect quality while reducing cost and complexity.

This session lifts the lid on where hidden savings can be found and how a strategic shift in catering provision – including the role of high-quality frozen solutions – can reduce waste, ease staffing demands and still meet nutritional standards.  Using real examples from schools and trusts, we explore how the right catering model can enhance financial resilience, support inclusion, and improve the overall dining experience for pupils.

In this session we explore

• Where the real costs sit in school catering and why many schools underestimate them

• How smarter menu planning can cut waste and simplify operations

• Approaches that help schools manage staffing challenges without compromising quality

• How trust-wide procurement, central production and supply efficiencies create long-term savings

• The link between consistent catering models, pupil outcomes and overall school performance

Take home points

• Clear insight into hidden cost drivers and quick wins

• Practical ideas to improve efficiency and reduce waste

• A strategic view of catering that supports budgets, staff and pupils

• Considerations for schools and trusts reviewing or reshaping their catering model

This session is for

School business leaders, CFOs, COOs, operations leads looking for sustainable, financially sound catering solutions that reduce pressure and deliver better outcomes for pupils.

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