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<p>Catering services have increased the number of vegetarian and vegan options across
all menus over the past year and there are plans for the range to continue to grow
this year. Catering services will continue to support National Vegetarian week and
Vegan Month. Some chefs have also attended a two day training course looking at new
ideas in plant-based foods to enhance the menus, with further development opportunities
planned.</p><p>Catering prices are reviewed on an annual basis and amended to reflect
one year’s change in the food price index (a subset of the consumer price index) and
applied as a standard percentage increase across the whole product range. New prices
come into effect in April, at the beginning of each new financial year.</p><p>The
Finance Committee sets the overall budget direction and targets, and the Administration
Committee confirms that the pricing percentages work within the overall budget direction
and target once they have been presented to them on an annual basis. The House of
Commons Commission is asked for a final decision if agreement cannot be reached with
both Committees.</p><p>The catering budget set for 2019/20 for food gross profit is
to achieve a 62% gross profit margin. This food gross profit covers the cost of food
production across all venues on the estate.</p><p>Any prices which need to adjust
mid-year due to significant market supplier increases (a previous example being the
increase in the price of salmon by 40% in 2016/17) will be reported back to Committees
separately.</p>
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