By Canteen Connect · Updated
Lowest price rarely means lowest cost. A weak canteen creates complaints, attrition risk and audit exposure. Use this checklist before you decide.
Operations
Ask who will manage the site daily, how many people they will deploy, how shifts are covered and how the menu is planned. Visit a running site if possible.
Hygiene and compliance
Check that the operator holds the required food-safety licence and ask to see hygiene checklists, cleaning schedules and staff health and uniform practices.
Food quality and variety
Request a sample menu cycle and ask how feedback is collected. Taste a meal at an existing site rather than relying on a tasting arranged for you.
Transparency
Understand the commercial model, what is included and how changes are handled. Ask what reports you will receive and how often reviews take place.
Track record
Look for experience with sites like yours — your industry, your scale, your location. Speak to a current client if they allow it.
Ready to talk about your canteen?
Tell us your site, headcount and shifts — we will respond with a clear plan.
