Provision of Catering Services for Residential (Extra Care) Homes

Opportunity overview

CKH provides general needs, retirement living, temporary accommodation and extra care homes as well as shared ownership housing. CKH also provides leaseholder services to 1,077 customers. In addition, CKH rents community-based shops and provides an emergency alarm service for our residents and private clients as well as a running a community care service supporting wider Peterborough. CKH also has two extra care sites in Peterborough, for older people (over 65). This offers people the ability to live independently in their own self-contained home, whilst having the security and peace of mine with a 24/7 on-site care team. Both extra care sites have communal facilities, these include a lounge, restaurant and an activity room. All of them are a hub for activities, enabling residents to socialise, promoting wellbeing and reducing social isolation. Any care support is tailored to individual needs supporting independence, dignity, choice and control for the resident and can include help with personal care, support with medication as well as domestic help like cleaning, laundry, and meals.

Awarded to

Amounts belong to published awards or contracts. Where several suppliers share one value, it is labelled as shared and is not a supplier-specific allocation.

Classification

• CPV55500000 — Canteen and catering services

Lots

• Project Aims Deliver High-Quality, Nutritious Meals Provide freshly prepared, balanced, and appealing meals that meet the dietary and nutritional needs of residents across both extra care sites. Ensure variety, cultural inclusivity, and choice within daily menus to support resident satisfaction and wellbeing. Enhance Resident Experience and Wellbeing Create a positive dining experience that promotes social interaction, dignity, and enjoyment for residents. Support independence and choice by offering flexible meal options, and dietary accommodations (e.g., allergen-free, vegetarian, soft diets). Ensure Compliance and Food Safety Standards Meet all relevant legislation, including Food Safety Act 1990 and Food Hygiene Regulations 2013. Maintain the highest levels of hygiene and health and safety compliance across the catering operations. Provide Value for Money and Operational Efficiency Deliver a cost-effective catering solution that ensures sustainability and efficiency across the two sites. Optimise resources through effective menu planning, supply chain management, and portion control to minimise waste. Support Local and Sustainable Procurement Where possible, source ingredients from local and sustainable suppliers, supporting CKH's environmental and social value objectives. Encourage ethical sourcing and reduced carbon impact through responsible procurement practices. Partnership and Continuous Improvement Foster a collaborative partnership with CKH, using resident feedback, audits, and performance reviews to drive continuous service enhancement. Promote Inclusion and Community Engagement Use mealtimes as an opportunity to bring residents together and promote inclusion, community, and wellbeing. Host occasional themed meals and social dining events to enhance quality of life and resident engagement. Objectives Procurement and Service Mobilisation Appoint a suitably qualified and experienced catering provider through a transparent and compliant procurement process under the Procurement Act 2023. Mobilise the catering service across the two extra care sites within agreed timelines, ensuring a smooth transition with no disruption to a restaurant/catering service provision to residents. Quality and Resident Satisfaction Achieve a minimum 90% resident satisfaction rating for food quality, choice, and dining experience within the first 12 months of service. Implement regular resident feedback mechanisms (e.g., surveys, menu consultations, satisfaction forums) to monitor performance and drive improvements. Nutritional and Dietary Compliance Ensure all meals meet recognised nutritional standards for residents, including specific dietary requirements such as diabetic, low-salt, soft, or allergen-free diets. Maintain clear labelling and allergen management procedures in compliance with Food Information Regulations 2014 (Natasha's Law). Operational Efficiency and Cost Control Deliver a cost-neutral or value-added catering model that aligns with CKH's operational budgets and cost-recovery mechanisms. Implement a standardised pricing structure and monitor food cost ratios, waste levels, and portion control through monthly reporting. Sustainability and Social Value Source a minimum of 40% of ingredients from local or regional suppliers, supporting local economies and reducing transport emissions. Incorporate sustainability targets in line with CKH's environmental strategy, including reduced food waste, lower carbon impact, and responsible packaging. Provide employment, apprenticeship, or training opportunities for local residents where feasible. Health, Safety, and Compliance Maintain 100% compliance with all food hygiene, health and safety, and environmental health requirements, achieving a minimum Food Hygiene Rating of 5 at each site. Ensure that the catering managers are trained to Level 2 or higher in Food Safety and Hygiene. Other staff should be fully trained and monitored to comply with regulated standards. Performance Management and Continuous Improvement Develop a Service Level Agreement (SLA) with clear Key Performance Indicators (KPIs) covering quality, timeliness, hygiene, and resident satisfaction. Conduct quarterly performance reviews with CKH Contract Manager(s) to identify service improvements and innovations. Brand and Communication Alignment Ensure all catering-related documentation, menus, signage, and resident communications align with CKH's branding standards and values. Work collaboratively to maintain consistent and professional presentation across all schemes.Value not stated