independents-brochure 210x210 Updated V1 SK - Flipbook - Page 30
The statement “we are living
in unparalleled times” has
never been more relevant
than it is today - pressures
on catering budgets have
never been greater.
How do Independents by Sodexo manage key
cost?
Food and Consumables
We understand controlling food spend requires
real focus and robust management.
We do this by:
• Utilising our centralised supply and
procurement management experts to leverage
our global purchasing power.
• Coordination planning to minimise delivery
costs. Our logistics partners use tri-temperature
vehicles delivering multiple suppliers (including
SMEs) on one vehicle.
• Menu management using DRIVE will provide
the on-site team with real time purchase costs,
recipe bank, allergen management, wastage
analysis and weekly reporting packs.
• Supplier 昀氀exibility, allowing chefs to choose the
best value deal.
• Chef training plans to focus on 昀椀nancial
budgeting.
• External benchmarking of our suppliers. We
provide benchmarking and analysis of our
supplier costs compared to benchmark data,
demonstrating our performance and value.
