Organisations in the private and public sectors outsource food service and restaurant operations. These include business and industry, education, healthcare, event venues, heritage and leisure attractions and increasingly hotels.
But research shows that outsourcing food service and restaurant operations leaves many businesses wishing they hadn’t bothered, but why?
Could this be down to widespread service partner inability to perform? Or does the cause of the problem lay elsewhere?
The ink on the contract is dry. All the hard work has paid off with a great financial deal that also promises improved quality and happy customers.
Your work is done. Or is it?
Most businesses involved in outsourcing are vague about spelling out at the beginning what’s expected, performance expectations are explored but not always addressed, and often performance measurements are not put in place.
Could the root cause simply be a mismatch of expectations, both the service partner’s and the client’s?
The absence of such performance measurements in service contracts and the means to capture them in place has lead to far too many outsourcing relationships failing.