By regularly reviewing and measuring the efficiency and effectiveness of working practices through visits by our Operational Staff.

We can assist our customers in achieving consistently high levels of service, ultimately resulting in overall improved efficiency, staff performance and margins.

“PSL have gone above and beyond our expectations and assisted us with much of the administration for our standardised food project, including Group menu specifications, costings etc.  Nothing is ever too much trouble for them.”

– Daniel Murphy, Operations Manager, Luxury Family Hotels

Tasks include:

  • Liaison
  • Meetings with managers, chefs and other personnel
  • On-site visits
  • Set up of account
  • Establish correct operational procedures

Supplier Relationships

  • Troubleshooting
  • Resolve issues
  • De-list or recommend suppliers


  • Early-morning attendance at goods receiving bay
  • Check deliveries (spot-checks re specifications, weights, counts, sell-by dates, origins, yields and prices)
  • Check fridges, bars, buffets, kitchens, storage (including stock rotation, wastage, portion control, staff feeding, stock levels, yield checks and security)
  • Examine procedures
  • Monitor