Barts Heritage – ITT Catering tender and Kitchen re-purpose

Assignment

Following GFG’s support for the Barts Heritage successful NHLF grant application of £4.7m in 2022, we were then commissioned by the CEO to undertake an ITT catering tender to appoint a sole caterer following a two-year building refurbishment/Capex programme. Alongside this work, we were also asked to contract a food service equipment company to re-purpose and design the existing kitchen space.

As a Grade I listed building next to St Bartholomew’s Hospital in the City of London, GFG over twelve months undertook an extensive range of work as the building event space had never been promoted to the commercial market before, so the caterer’s appointment was important for the Board well in advance of the official opening.

Catering tender scope of work

As the City of London is a very competitive market for banqueting and event space, it was important to select an operator who understood the market and was prepared to invest in the staff marketing skills required to put ‘Barts Heritage’ on the London map.

This led to a two-stage selection process as an alternative model was required. Compared to other similar London venues that only worked on a ‘food & beverage’ commission model, Barts wanted to select an operator prepared to include a small capex investment into Barts Heritage, in return for a three +one+one contract.

In addition to the operators’ in-house sales and marketing expertise, GFG advised Barts Heritage to appoint their own Sales & Marketing manager with GFG’s input in the recruitment process. Nine months before the official opening and with an ambitious five-year budgeted revenue plan in place, Barts Heritage also appointed a Communication agency. As a result, the appointed Caterer needed to complement Barts future Sales, Marketing, and Social Media plan.

Re-purposing of Barts Heritage kitchen

With limited space for both food preparation, finishing off, food service, cleaning all cutlery, crockery and glassware in the same confined space, the existing kitchen needed to be completely redesigned using the latest energy-efficient equipment.

As the successful operator would be using their ‘base kitchen’ for all food preparation during the first year of the contract until the volume of events reached a sufficient level to recruit a brigade of chefs on site, this kitchen was designed to include new electric combo ovens, walk-in fridge, extractor fans, hot cupboards and the refurbishment of all walls, floors, and ceilings.

In conclusion, GFG also commissioned the catering equipment company to design an additional space in the building’s basement to include staff changing rooms, dishwashing facilities, kitchen equipment storage space, and all dry goods.