ISCC provides exclusive support to the catering operations within the UK’s 2,500 Independent Schools.
The cost of providing food to pupils can be a schools second or third largest annual budget expenditure and so ideally should be reviewed and benchmarked on a regular basis.
The quality and nutritional value of meals is ever increasingly seen by parents as an important aspect when choosing a school. Standards must be extremely high and continually maintained.
Successfully developing and supporting your catering department is a complex matter with many areas requiring near daily input.
Independent Schools Catering Consultancy can provide you with a range of management support options that can help make your life easier and your catering department both more successful and efficient.
Providing all the support necessary to allow you the time to make your selection based on our unique evaluation process.
A comprehensive audit and review service evaluating every area of your catering provision and making recommendations for improvement.
Providing all the necessary financial benchmark information for you to evaluate the efficiency of your current service provision.
Practical deliverable advice and support ensuring that your catering department is run at the most economical and best value price.
Practical value for money solutions to kitchen and dining room upgrades, refurbishments or rebuilds.
Reassuring you that your chosen Contractor is delivering their service to an acceptable standard and cost through the use of our unique termly monitoring programme.
Culinary and managerial support and training for your catering team introducing new concepts, dishes, menus and working practices.
Let ISCC take the 'hassle' away during this stressful period and hand-hold your service during management process for your new Manager or Chef.
Independent Schools Catering Consultancy was established in 2007 by business partners Simon Pollard and Chris Stanley. ISCC works exclusively within the UK Independent School marketplace supporting schools that either out-source or self-operate their catering and/or housekeeping provision.
Lizzie Fowell, Director and Jane Clayton, Operations Support joined the Partnership at the beginning of 2010 to strengthen the support provided as a direct result of increased new business levels. Steve Acton, Development Chef joined ISCC at the beginning of 2011.
Simon has over twenty years' experience in catering, most recently as Avenance’s Divisional Managing Director for their successful Education Division looking after over 100 sites.
Chris comes to ISCC from Elior UK where he was employed as the company Group Executive Chef.
Sue is the latest addition to the ISCC team joining in 2015. Sue has worked for many years in senior operational roles for HolroydHowe and previously CaterLink where she worked alongside Lizzie and Steve. Sue has over 15 years of operational experience directly within the Independent School catering sector..
Janet joins ISCC as a Senior Consultant with the specific focus on our cleaning and housekeeping business.
In 1992 Lizzie moved into a Business Development role within Sodexo’s Independent Schools Division. Lizzie left Sodexo in 2001, joining Cater Link as Sales Director specialising within the education market.
Steve Acton joined ISCC as Senior Consultant in 2010 with specific responsibility for food development within our Client portfolio.
Mel is a trained chef and a real foodie. In the early 90s he achieved one of his life ambitions of owning his own restaurant with a great friend from Chef school. The restaurant was a huge success and won the Good Food Guide county restaurant of the year for two consecutive years and was featured in the the Times, Telegraph, and Time Out magazine, and was in the Independent’s top 50 UK restaurants. Mel sold the business in 2000 as a very profitable going concern.
We spend a great deal of time listening and so fully understand our Client’s requirements.
We approach every project with an open mind and blank piece of paper.
We thoroughly research all aspects of the project and report back in a clear, jargon-free manner that is fair and balanced.
Our recommendations are clear and concise and can be produced in the form of priority action plans which can also be time-lined. This ensures that everyone involved knows exactly what they have to do, how to do it, what the desired outcome is and when the action has to be achieved by.
We have a number of options to support craft-based chefs which can include placing one of our Senior Consultants alongside your craft team during term-time to conduct one-to-one or group on the job training. We can also provide full day culinary demonstrations outside term-time at school. Alternatively, why not enrol your chef or chefs on one of ISCC’s out of term-time culinary seminars?
ISCC can manage, on your behalf, the recruitment of your key personnel. Our help can include placing adverts, conducting first interviews, shortlisting, organising trade tests, preparing job descriptions and specifications plus interview assessment forms. We will then shortlist appropriate candidates for final interviews.
ISCC can provide a detailed benchmarking exercise using average industry criteria to help you gauge the efficiency of your current operation. We can also conduct a ‘Best Practice Review’ that will identify areas for improved efficiency.
ISCC can provide a Financial Analysis Healthcheck that will fully investigate all areas of financial expenditure including into-unit food pricing, ordering practices, accurate food production using costed recipes, cooking techniques, portion size control, plate and counter wastage levels and menu mix.
ISCC can provide design expertise to ensure that only the essential areas for investment are identified and that the correct equipment is purchased and sited appropriately within the kitchen or dining room. We can also provide equipment and refurbishment expertise through our design and build partners.
ISCC provide a number of retainer packages that all include regular on site visits to help the team develop and overcome operational problems or to provide injections of innovation and development of the food offer.
ISCC can provide either a comprehensive tender management package or you can just choose specific modules to help you through the process.
ISCC can provide a review of your hospitality catering and provide on-site training for your culinary team plus a comprehensive range of modern and interesting recipes.
ISCC have worked with over two hundred Independent Schools since inaugeration in 2007. We are very proud of our association with each and every one of these schools and thank them for their continued business. Geographically our client schools range from Scotland in the north to the Isle of Wight in the south and from West Wales across to the Norfolk coast.
We provide support to schools within each of the associations HMC, GSA, IAPS, ISA and the Association of Heads. We work with large and small boarding and day schools, single sex and co-eduactional schools and Senior and Preparatory Schools.
The vast majority of our Clients are members of the Independent Schools' Bursars Association (ISBA)
Our constantly growing portfolio of clients include: