ISBA BURSARCAST // Cost-Saving Strategies in School Catering: Real-World Lessons from Royal Russell | Part 2 ft. allmanhall (30th January 2026)

In this second part of our deep-dive with Jo Hall and Hayden Hibbert from allmanhall, we unpack how a detailed partnership with Royal Russell School led to measurable cost savings and operational improvements in their in-house catering.This episode goes beyond theory—focusing on what bursars, finance leads, and catering managers can actually do to manage budgets, improve quality, and build long-term value through catering provision.Plus, we round off the episode with this week’s ISBA news and insights. What You’ll LearnHow to benchmark supplier pricing effectivelyThe impact of inventory management tech like Saffron ControlPractical examples of sustainability in school cateringThe strategic role of menu design and community feedbackWhat key questions bursars should ask about catering performance and contractsResources mentioned:Foodsight magazine: https://issuu.com/allmanhall/docs/foodsight_-_independent_education_january_2026Hero Recipes: https://issuu.com/allmanhall/stacks/1739dd65f7af4aab8ec6e802ae9b3484Independent Education brochure: https://issuu.com/allmanhall/docs/digital_independent_education_4pp_2025-26Royal Russell case study: https://youtu.be/ou8Cb6L6u5s?si=PxHPE8w6SDq4GDEhallmanhall website: https://allmanhall.co.uk/ Subscribe & FollowNew episodes every Friday at 4pm. Follow to stay informed on the latest in independent school operations.Email: [email protected] – we’d love to hear from you. The Bursarcast is produced by RAFIKI STUDIOwww.rafikistudio.com Hosted on Acast. See acast.com/privacy for more information.