One cost area that care homes can control and manage is their food and catering. In a project designed by Creed Foodservice, managers and kitchen teams can manage their food costs better. In the latest instalment of the video series, Creed Foodservice’s Care Sector Specialist Andy Williams, and Development Chef James de Jong, discuss how quality can be maintained at a manageable cost.
Williams says: “When we talk about care homes managing their food costs, we don’t mean finding cheaper ingredients and products and remaining hopeful that residents remain satisfied with their meals. We’ve gone far deeper than this, ensuring our solutions and recommendations cover every different aspect that impacts food costs and outline the steps to how these can be managed.”
Care homes are facing arguably the most testing time financially in living memory. Like everyone, they have soaring energy bills and rising food prices, plus due to the national staff shortage in the sector, expensive temp staff, and increased wages. In addition, insurance premiums are rising, with Care England recently reporting that some care homes are paying 300 to 400 per cent more in insurance premiums since COVID-19.
Care homes don’t have as many options to manage or reduce costs: they have to run 24/7; lights need to be switched on, inside temperatures need to be comfortable and bed linen washed.
However, in the kitchen, leftover fruit and veg can be utilised in meals rather than binned, weighing waste can help improve portion size. Reporting is also key to ensure budgets are managed, expenditure reviewed and regular meetings take place with food suppliers.
In the Creed Foodservice video, menus and recipes are reviewed for length. Williams adds: “It might be tweaking a menu to embrace seasonal or local produce will help with cost streamlining. Recipe and product switches will result in more cost-effective meals that deliver the same, if not better, quality.”
A Creed Foodservice cost management workshop will take place later this year, jampacked with actionable solutions for care homes. Care home teams can also visit Creed’s Food Innovation Centre to discuss better buying, cost control and quality management.
To view this latest installment of Creed Foodservice’s care sector video series visit: Care (creedfoodservice.co.uk)
In addition, to arrange a call or session with the care specialist team contact email@example.com