What’s on the menu?

For many not-for-profits, running a café or catering business is an effective way to diversify income while deepening social impact. But the more I speak with organisations who’ve been doing this for years, the clearer it becomes: what was once profitable is becoming harder to sustain.

At the same time, for organisations looking to diversify now, launching a catering offer remains a powerful way to grow revenue without diluting your mission.

Here’s how I’m helping one charity strengthen and future proof their catering operation:

1. Market Analysis

Understanding your competitors is essential to building a sustainable catering business. I conduct a full market analysis—identifying who they are, their USP, and what we can learn from their approach to improve your own offer.

2. Customer Analysis

Knowing both your current customers and untapped audiences is crucial. Are you mainly serving older customers seeking a hot meal while nearby businesses order lunches elsewhere? I analyse your existing customer base, identify new segments, and help you expand your reach strategically.

3. Supplier Analysis

Are you overspending on stock? I review potential suppliers to uncover opportunities to reduce costs or introduce locally sourced, premium products that increase your profit margin.

4. Menu Development

Once we understand your customers, I work with you to refine or redesign your menu—keeping loyal customers happy and attracting new ones with dishes that are commercially and operationally smart.

5. Staff & Volunteer Training

A great menu only works with a confident team behind it. I provide training to ensure staff and volunteers have the skills and knowledge needed to prepare and serve your updated menu to a high standard.

If you’d like to learn more about how my consultancy can support your organisation, feel free to get in touch: chris@hansonethicalconsultancy.co.uk