Executive Summary
Kings Norton Girls’ School is an all-girls academy school and sixth form in Birmingham for students aged 11–19. They welcome around 1,100 students and according to the Parent Power Guide, it’s ranked among the top secondary schools in Birmingham. Kings Norton Girls’ School appointed Angel Hill Food Co. in 2024 to revitalise its catering service, which was facing challenges such as high food costs, significant waste, low student engagement, and slow service times.
Led by Catering Manager Andre Alto, we implemented a refreshed approach focused on cost control, food quality, staff training, and student engagement. A 12-month food calendar, themed events, reduced packaging, and stronger collaboration with students, parents, and school staff helped transform the dining experience and support a healthier, more sustainable food culture.
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15%
Daily sales increase.
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1100
Students attending Kings Norton Girls’ School.
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91%
Score in an unannounced WLP audit – 5-star EHO rating.
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12
Month food plan was introduced.
The Brief
The food service at the school faced many challenges left over from the incumbent service provider including:
The Outcome
Providing nutritious, fresh, and diverse meals in schools is crucial for several reasons, including promoting healthy eating habits and addressing food insecurity. In 2024 Clare Skinner, Business Manager at Kings Norton Girls’ School appointed Angel Hill Food Co. to revive their catering efforts.
Our Angel Hill Food Co. team, led by Catering Manager Andre Alto, set to work implementing interventions. These interventions spanned the food supply chain to supercharge our service.
Andre implemented a system to monitor food expenditures. He collaborated with suppliers and the purchasing team to ensure optimal price and quality. He also trained kitchen colleagues on portion control and food preparation techniques. These measures led to a noticeable reduction in food costs and waste, improving the profit margin.
A 12-month food plan was presented to the school, featuring an exciting calendar of events to engage students and sixth-formers. The plan introduced new recipes and raised awareness around key food campaigns that promote healthy eating. Calendar highlights included Build Your Own Burrito Day and the Academy Cookery Show. Special catering efforts were also made for families attending the schools theatre performances.
These changes significantly boosted student engagement and school spirit. Overall, it not only drove sales but sparked a positive shift in school culture.
BEST Outcomes
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Collaborative planning with students and parents created a more inclusive and enjoyable dining experience, boosting engagement and school spirit.
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Delegating kitchen responsibilities based on individual strengths led to faster service, improved food quality, and greater team efficiency.
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Introducing regular audits and aligning menus with the seasonal food plan ensured consistent quality and nutritional balance.
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The kitchen team adapted quickly to new systems and embraced continuous improvement, even under pressure, maintaining high standards throughout.
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The combined efforts resulted in a 15% uplift in daily sales and a 91% audit score, highlighting the transformation of the entire catering provision.
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0%
Increase in daily revenue.
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0%
Score in an unannounced WLP audit.
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Sales rose from £1,182 to £1,363 per day within one year.
