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.
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