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  • Facility Management

    A VERITABLE FEAST

    Aug 23, 2018 3 minutes

    Outsourcing your catering can seem as tricky as getting the perfect rise on your soufflé. To help simplify the process STEPHANIE CLIFFORD-SMITH breaks down the two pricing models.

    icture this: your company has decided to tender out catering and the project has landed on your desk. There’s a lot riding on it too; the culture of your entire company is reflected in the hospitality you provide to clients and staff, an impression that’s set the moment they step out of

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