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ISBA BURSARCAST // Cost-Saving Strategies in School Catering: Real-World Lessons from Royal Russell | Part 2 ft. allmanhall (30th January 2026)
Season 6 · Episode 52

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

We unpack how a detailed partnership with Royal Russell School led to measurable cost savings and operational improvements in their in-house catering.

ISBA BURSARCAST · ISBA

January 30, 202623m 40s

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Show Notes

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 Learn

  • How to benchmark supplier pricing effectively
  • The impact of inventory management tech like Saffron Control
  • Practical examples of sustainability in school catering
  • The strategic role of menu design and community feedback
  • What key questions bursars should ask about catering performance and contracts


Resources mentioned:



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