Staff meals must be value for money

It has been a busy month catching up with pieces of work before I go off on holiday at the beginning of next month. Yes, I know, those of you who read last month's diary will know I had a short break not so long ago.

The main priority has been to review the standard dining room prices, which takes place annually. There are only a few items on the list, but they are extremely important in terms of ensuring all partners (our staff) can afford a sustaining meal with vegetables and a beverage during their working day. So it is crucial that we do not increase the prices unless we have good reason to do so and the only reason would be if the dining room subsidy looked to be drifting upwards towards the ceiling set by central council (one of our governing bodies).

The last time we raised prices was four years ago, and I have to say that it looks as if we won't be touching prices again this year. While this is a credit to our catering managers, the annual review plays an important part in reminding me to look at the content of the dining room offer, the basic commodities. Does the content offer value for money? and is it time to review the content of the list? The answer to the latter question seems to be yes - a task for when I return from holiday.

I recently spent two days at our flagship shop, John Lewis Oxford Street, where we have two public restaurants and a large dining room. The main purpose of the visit is to review the performance of the catering areas and advise branch management of how we can develop all aspects of the offer to give a better service.

Apart from this, I try to take the opportunity to take a communication half-hour with our catering partners. It is difficult to get to know your colleagues from one annual branch visit, so this is an excellent way for catering partners to get to know me a little better and for me to understand how I can improve their working day.

The restaurant and dining room designs for our two new shops are well under way. At Solihull we are having to work in quite a tight area, and this is giving my colleague Lawrence Chapman the challenge of fitting a large dishwasher, conveyor system and forward kitchen into a very odd shape. I know he will rise to it and provide another catering area we can be proud of. n

CAROLINE MORTIMER is general manager, catering, for the John Lewis Partnership

Next diary from Caroline Mortimer:12 August