FAQs

The transition to Holroyd Howe is designed to be smooth, supportive, and well‑organised. Once the contract is confirmed, we put a clear mobilisation plan in place covering timelines, menu development, equipment checks, and all communication with the school.

If your catering team transfers to us through TUPE, our HR team manages the process sensitively and keeps everyone fully informed throughout. Before launch, we train the team, finalise menus, and make sure everything is ready for day one.

On the first day of service, our operational and culinary teams are on site to support the school and ensure the transition feels seamless for pupils, staff, and your wider community.

Our aim is for the catering team to feel fully part of your school community and never an outside contractor. We work closely with each school to make sure the team is integrated into daily life, from attending staff briefings to supporting events and getting to know pupils by name.

Many of our partner schools describe our teams as an extension of their own staff. At The King’s School in Macclesfield, for example, the Finance Director calls our team “an extension of ours.” Feedback like this reflects how embedded our teams become.

Because many catering staff join through TUPE, we place strong emphasis on welcoming them, supporting them, and helping them feel proud of their role within the school. Our culture is built on belonging, collaboration, and shared purpose, so while we bring expertise and oversight, the catering team very much becomes a valued part of your school community rather than a separate service.

We manage catering across multiple sites within a through school by providing one joined‑up service with consistent standards, while tailoring the offer to the needs of each age group. A dedicated on‑site team oversees the whole operation, supported by our regional managers, nutritionists, and central support teams.

Menus, service styles, and dining experiences are adapted for each site, from Early Years through to Sixth Form, but all benefit from the same high‑quality food, strong allergen management, and shared operational systems. Regular communication between sites ensures smooth coordination, efficient staffing, and consistent quality across the school.

This approach allows us to deliver a seamless, well‑organised service that feels unified across the whole campus, while still respecting the individuality of each age group and dining space.

We control costs by being smart and efficient, never by reducing food quality. Our procurement team works with trusted suppliers to secure great ingredients at the best value, with 85% of our fresh produce sourced from UK farms and all local suppliers within 60 miles of the school. This reduces food miles, keeps ingredients fresher, and supports local agriculture.

We also work with each school to find efficiencies that protect quality. For example, at Charterhouse, moving from house‑based to central dining delivered a 10% reduction in food costs while serving 20% more pupils with the same staffing. Our approach is data‑driven, using portion‑size analysis and menu planning to reduce waste and manage budgets effectively.

Combined with a supply model that uses far fewer road miles than traditional systems, we’re able to maintain high‑quality food while managing costs responsibly and sustainably.

We provide a clear and straightforward reporting and governance structure so you always have visibility of how the catering service is performing. We agree the governance approach with you from the start, and then hold regular monthly and termly reviews to keep communication open and the service aligned with your priorities.

You’ll receive concise financial updates, audits, and compliance information that show how we’re performing against the agreed KPIs. Overall, our approach is built on transparency, regular check‑ins, and a partnership focused on continuous improvement.

Yes, we can absolutely help you generate additional revenue through food and drink. We already support schools in creating successful, income‑generating catering concepts. For example, at Stowe School we introduced a Benugo café that now generates around £1,000 in sales per day, and across other schools we’ve developed cafés in horse boxes, shipping containers, and tuk-tuks, one school even opened its own pub. Each concept is tailored to the school’s space, audience, and commercial goals.

Alongside this, we help schools maximise revenue from events and our dedicated support teams reduce reliance on agency staff, improving quality, cost‑efficiency, and margins. We also provide expert planning, staffing, and marketing to strengthen reputation and drive further commercial growth.

We manage the TUPE process with care and clarity to ensure a smooth transition for existing catering staff. Our mobilisation team are experts in communication and engagement, and we prioritise building trust from the start.

We recognise the value of the catering team’s relationships and knowledge within the school community, so we work closely with them throughout the process, offering clear information, support, and structured onboarding. Our approach ensures continuity, confidence, and a seamless start for both the school and the team joining us.

Our Net Zero targets for 2040 are approved by the Science Based Targets initiative, making us one of a handful of food service operators globally with SBTi-approved targets. We’ve achieved a 41% reduction in food waste across our schools and work with over 600 purposeful suppliers. We’ve won Gold and Bronze International Green Apple Environment Awards. See our [Sustainability page] for full details.

Absolutely, you have a say in menus, events, and how catering runs day to day. Every service we deliver is bespoke to the school, and our aim is always to reflect your community’s character, preferences, and needs.

Our menus are developed with guidance from our company nutritionist, Ellie Olds, to ensure meals are balanced and nutritious, but we recognise that every school is different. We work with each site individually to tailor menus around pupil likes, dislikes, cultural needs, and dietary requirements. Where schools want to go further, menus can be enhanced and we never take a one‑size‑fits‑all approach.

We also love involving pupils and staff. In many boarding schools, for example, pupils vote on dishes and share ideas directly with our chefs. We see it as a genuine partnership, and we shape the service together.