Key Features

  • Catering Manager and Executive Chef appointed to make menus more age appropriate. 
  • Team restructured to make the service more cost effective. 
  • Thorough training for front-of-house team. 
  • New counter design allowing for quicker service and improved customer experience. 
  • Food offer improved to include vegetarian and halal options, an artisan salad bar as well as pasta and soup stations. 
  • High-street style offer developed for sixth formers including a range of breakfast items, bean-to-cup coffee and freshly baked snacks. 
  • Environmental initiatives including Solihull School branded reusable cups for the pupils.