Black & White Facilities / Service brief
Workplace Catering
Workplace catering needs to reflect when people are present and how food will be prepared and served. Facilities teams should use shift, attendance and meeting patterns to define the offer, with food-business duties, clearing and equipment responsibilities visible alongside menus and ordering arrangements.
Overview
Describe the change in demand or provision and the intended outcome for the workplace. Identify affected users and premises so the assessment considers current working patterns rather than carrying forward a service based on past attendance.
Our full service catalogue, including every individual service, is available across every listed sector and location. For one site or several, we agree the scope, access and programme around the buildings concerned.
What the service can include
The scope may include the food offer, serving times, preparation, staffing interfaces and clearing. Define equipment, storage, waste and cleaning duties. Menus and ordering need to sit alongside the practical controls that support safe food provision.
What to consider
Allocate food-business accountability, dietary enquiries and allergen information clearly. A food allergy differs from a preference. Keep information accurate when suppliers or ingredients change, and identify who answers questions instead of relying on informal reassurance.
The proposal distinguishes the catering work instructed from responsibilities retained by the site team. Connected repairs and specialist tasks should have their own scope, owner and record requirements so all parties know what they must arrange.
Before we visit
Share attendance and shift patterns, kitchen details and expected demand. Identify relevant workplace policies, food-service owners and waste arrangements. Set approval routes for menus, budgets and changes, and how user feedback reaches the service manager.
How we help
We assess demand and available facilities before agreeing the offer and operating roles. Mobilisation connects access, supplies, service information and cleaning. Handover provides the responsible team with an operating brief and routes for menu changes, feedback and problems.
For multiple workplaces, common reports and escalation can retain building-specific contacts and operating requirements. Link actions to their premises or food-service area and identify the decision-maker where changes affect the wider operation.
What affects cost and timing
Menu, hours, take-up, staffing, equipment and deliveries affect the charge. Reflect uncertain demand in the proposal, and assess clearing, waste and maintenance responsibilities alongside food provision when comparing the complete arrangement.
Tell us which operations and critical periods need protection during service changes. Programme and price should allow for phasing, supplementary access and the information the operational team needs to manage delivery.
Sector applications
Catering arrangements in Offices must consider staff and visitors. In Retail, coordinate with trading and deliveries; Hospitality involves guest spaces and food operations. Teaching influences access in education. The wider offering supports all sectors, with the service brief shaped by site activity.
Local coverage
Workplace food-service enquiries can cover Northumberland, Tyne and Wear, County Durham and Tees Valley. Our area includes Berwick-upon-Tweed, Alnwick, Morpeth, Hexham, Newcastle, Gateshead, Sunderland, Durham, Darlington, Hartlepool, Stockton-on-Tees and Middlesbrough; consult the all locations listing.
For each workplace, provide the local contact and any restrictions on service activity. Record the differences between premises within an estate-wide catering brief.
Frequently asked questions
Can catering support hybrid attendance?
Use realistic attendance and ordering data, reviewing demand rather than assuming full desk occupancy every day.
How are allergy requests handled?
Agree the information and communication route with the responsible food operator. A broad menu description cannot replace accurate details about allergens.
Does the service include kitchen equipment maintenance?
Specify the maintenance owner and equipment in the instruction. Catering provision does not automatically include the separate technical upkeep scope.
Can sites use a common menu approach?
Shared menu principles can support consistency, but assess each site's facilities, service hours and demand before applying them.
Knowledge and guidance
Keep kitchen-equipment responsibilities distinct by consulting kitchen-extraction cleaning guidance where relevant. Allergen context is provided in Official guidance; additional guidance can be found in the Knowledge Centre.
Related services and your next step
The catering brief can link to Catering and Hospitality Services and Vending and Refreshments. Consider maintenance and Minor Works for connected physical work, or explore the full services and projects directories.
Contact Black & White Facilities with attendance patterns, the premises involved and existing service records. Include the operational outcome and restrictions so the food-service scope and next action can be assessed.
Discuss the scope
Tell us what needs attention.
Share the site, the issue and any access requirements so we can discuss the next step.