The Swing Grill Company brochure

A revolution in outside catering

2 The Swing Grill Company

CONTENTSIntroductionAbout UsBespoke Corporate CateringThe Swing Grill Company UnitsProposed MenusStaff UniformCustomer ExperienceProducts and PackagingThe Swing Grill Company HACCPHealth and Safety Information

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Launched in early 2014 with the sole desire to revolutionise outside event catering. The Swing Grill Company management team have over 20 years experience in catering, event management and business development.

The Directors first came together in 1988 and have since achieved notable success in different aspects of the catering and hospitality industry.

The Swing Grill Company has an on-going investment programme replacing and upgrading mobile and static units on a 1-3 year basis. This has made our fleet one of the most modern in the UK. We continue to invest in both personnel and equipment, making us one of the leading mobile and event caterers in the UK.

It is our intention to continue to develop our business within stadia and open field areas.

INTRODUCTION


The Swing Grill Company has been created through a love of food and likes to create old and new favourites with modern and tasty ingredients.

We take our inspiration from food across the globe that is quick, tasty and most importantly fresh!

Our mission, to consistently raise the bar of outside catering food by offering eclectic infused flavours inspired by both invigorating and organic ingredients, prepared fresh on-site, clean, and fast while providing service excellence to our customers.

“The Swing Grill Company has over 20 years catering experience, providing a range of professional event trading services.”

We pride ourselves on using the highest quality British produce and provide a full selection of branded condiments and disposables.

Our friendly, fully trained, uniformed staff are dedicated to providing the highest levels of food hygiene & exceptional customer service.

Be assured that with our experience and expertise in event catering, The Swing Grill Company is sure to enhance your site & give you complete peace of mind.

ABOUT US


The Swing Grill Company is a highly professional and experienced event catering company offering a unique catering service.

We specialise in large corporate hospitality events, barbecues and weddings and we are proud to say that we have contributed to the success of many events at some of the countries most prestigious venues and stately homes.

With over twenty years experience of event catering, hospitality and delivering great customer service, The Swing Grill Company can provide a first class experience which is personally supervised from the inital meeting, through to the final coffee being poured.

The Swing Grill Company offer a truly personal service that you may not find with any other caterer, so you can be totally assured of getting exactly the menu and style of service that YOU require, tailored to meet your budget.

We offer• Professionalism• An initial meeting where we come to you• Great customer service• Flexibility• Fully trained, uniformed, dedicated staff• Personalised tasting sessions

Our service is recognised by all of our clients as of outstanding quality, we really care about our clients and always try and go the extra mile for you. We can take care of the whole package for your event whether it’s a corporate barbecue,product launch or wedding.

BESPOKE CORPORATE CATERING


THE SWING GRILL COMPANY UNITS

Octagonal Pavilion

Roof Width: 6.12 mInside Width: 3.38 mRoof Height: 3.52 mCounter Height: 1.00 mCounter Width: 0.40 mRoof overhang (each side): 0.81 mPavilion Weight: 300.7 kgAvailable space for people surrounding the Pavilion: 40 OR with Extended Counters: 56

Sanki Swinging Grill

Sanki Swinging Grills really do draw a crowd – This high volume commercial Barbecue will be the centre of attraction at your event.


FIRST CAFES PRODUCE

PROPOSED MENUPork – a traditional pork sausage.

Cumberland – a pork sausage, seasoned with herbs and spices.

Pork and Leek – a pork sausage with a generous amount of leek.

Lincolnshire – a pork sausage, seasoned with sage and thyme herbs.

GrillEnglish Sausage


FIRST CAFES PRODUCE

PROPOSED MENUBratwurst – a traditional german cooked pork sausage in a natural casing.

Bockwurst – a smoked cooked pork sausage in a natural casing.

Frankfurter – a smoked cooked skinless pork sausage, the classic “hot dog”.

Curry Bratwurst – german cooked pork sausage in a natural casing with curry flavour.

GrillBavarian Sausage


FIRST CAFES PRODUCE

PROPOSED MENUFresh Lobster basted in garlic butter then cooked to perfection over our unique grill, served with skin on fries.

GrillLobster


FIRST CAFES PRODUCE

PROPOSED MENUA pulled pork recipe made with pork roast and barbecue sauce, along with onions and other seasonings served in soft fresh roll.

SandwichBBQ Pulled Pork


FIRST CAFES PRODUCE

PROPOSED MENUA hoagie roll stuffed with sauteed beef, onion and green pepper, then topped with cheese.

SandwichPhilly Steak


FIRST CAFES PRODUCE

PROPOSED MENUA sloppy joe is a sandwich, originating in the United States, consisting of ground beef, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, served on a hamburger bun.

SandwichSloppy Joe


FIRST CAFES PRODUCE

PROPOSED MENUA little like a Mexican sloppy Joe, this juicy shredded beef is best sandwiched in crusty French rolls and topped with cabbage, red onion, sliced tomato, cilantro, and sour cream.

SandwichMexican Chipotle Beef


PROPOSED MENUBlackened grilled chicken breast, topped with our signature Caribbean Jerk Sauce. Try it, and the only name you’ll be calling this sandwich is delicious.

SandwichJerk Chicken


STAFF UNIFORM


SAMPLE STAFF UNIFORM


CUSTOMER EXPERIENCEVALUE FOR MONEYWe aim to provide the public with a range of quality products at a competitive price. Being acutely aware of the current economic climate we endeavour to keep our tariffs as reasonable as possible.

We are able to achieve this by trimming our profit margins and strictly controlling our operating costs without detriment to the level of service we provide.

SERVICEManagementOn-site management will be the overall responsibility of the Operations Director, Nick Tolley.

Staff Recruitment PolicyThe Swing Grill Company has recruited staff internally with operational staff becoming unit supervisors then site supervisors and managers; in this way they have grown with the business and are familiar with all aspects of our work.

The Swing Grill Company is constantly looking to recruit; it is our policy, over the coming 12 months, to recruit 2 graduates to help manage our continued growth and bring new innovation to the business.

Education and TrainingAll site managers are currently being trained to Level 3 in Food Safety and Hygiene. All staff are briefed prior to unit opening on expected standard of customer service and are trained to Level 2 Food Safety Standard.

Given the seasonal nature of our business, additional staff are recruited as required, mostly from Universities and Colleges via our subsidiary Recruitment Company, First Event Staff. All our employees have an excellent command of the English language and level of education.

Staff briefings are held on a daily basis prior to commencement of service and debriefings at the close of each day’s trading to identify any potential problems. Records are kept of the ongoing customer service programme and integrated into the daily briefings. These records are available for review during and after events.

Staff UniformAll staff wear polo shirts, hats and aprons colour themed to each individual unit. We operate a strict policy on dress and appearance.

Customer ComplaintsCustomer complaints are dealt with by the site manager; they are then logged on the HACCP sheet and dealt with on site. All complaints are followed up by our Head Office.

Food quality is checked by site managers on each unit on a regular basis. If food is decreed “not to standard” it would be withdrawn from sale and logged on the waste sheet.


FOOD PROVENANCEThe Swing Grill Company believe in giving our customers the best British products and produce with full traceability. We source our food only from well established and trusted suppliers. Our meat products are produced from animals raised on our suppliers farm in Shropshire and fed on foodstuffs grown on the farm itself. Our pork products are prepared from free range Welsh Middle White pigs; beef burgers from Limousine Prime beef; and lamb from Texel sheep. All our suppliers are regularly monitored by us to ensure quality standard and traceability. Wherever possible we endeavour to use Fair Trade products in our beverage systems.

PACKAGINGWe make every effort to use bio-degradeable packaging where possible and recycle and re-use if appropriate. Waste oil is recycled by our local supplier, much of it being used to produce bio diesel. Food waste is kept to a minimum and, where possible, composted through our Local Authority’s food waste scheme rather than going to landfill.

PRODUCTS AND PACKAGING


THE SWING GRILL COMPANY HACCP

Step Hazard Control CCP Operating Conditions/ Limits

Critical Limits/Action

Monitoring

Receipt of Food Micro Growth & Contamination Physical & chemical contamination

A:The temperature at the point of delivery should not exceed 5°C for Chilled Food and -15°C for Frozen Food B: Effective supplier assurance C: Foods protected from sources of contamination

CCP1 A. Chilled Food1-4°C Frozen -15-18°C B. Approved nominated suppliers/procedures followed (Prerequisites in place)

Between 5-8°C manager to assess if food can be used (above 8°C discard)

A: The temperature of incoming foods should be monitored and a temperature log maintained. (vehicle records checked and/or random temp checks of food) B: Checks to ensure suppliers are on approved list/supplier reviews C: Daily checks by unit manager / Internal audits

Chilled storage Micro Growth & Contamination Physical & chemical contamination

A: Food should be stored below 5oC B: Food should be segregated from other sources of contamination

CCP2 Chilled Food stored between1-4oC (Prerequisites in place)

Between 5-8°C manager to assess if food can be consumed (above 8°C discard)

A: Product temperature/between pack temperatures recorded on daily log and signed off by unit manager at the beginning and end of each shift. Visual examination of integral temperature indicators should take place throughout the day. B. Staff training/supervision on temperature monitoring and segregation procedures and their competence measured Internal Audit

Dry Goods storage Micro Growth & Contamination Physical & chemical contamination

A: Stock rotation operated and stock levels controlled B: Stores well maintained and clean dry & well ventilated C: Foods protected from sources of contamination D:Loose contents in tight fitting lidded containers

CCP3 Dates current, in good condition and food protected from contamination (Prerequisites in place)

Remove out of date, defective or damaged goods.

A: Daily check of stores/monitoring of date codes B,C&D Daily checks by unit manager Internal audits


Frozen Storage Micro Growth & Contamination Physical & chemical contamination

A: Food to be stored below -15 & -18°C B: Foods protected from sources of contamination

CCP4 -15-18°C Frozen (Prerequisites in place)

Any high risk RTE foods found thawed/above 0°C should be discarded immediately

A: Temperature/visual and physical checks B: Daily checks by unit manager / internal audits

Thawing Micro Growth& Contamination Physical & chemical contamination

A: Food should not exceed 8°C during the thawing operation. B: Food should be segregated from all sources of contamination.

CCP5 Thawed in fridge below 8°C (Prerequisites in place)

Above 8°C discard A: Staff training/supervision B: Temperature/visual and physical checks

Preparation Micro Growth& Contamination Physical & chemical contamination

A: Segregation from sources of contamination. B: Separation of raw and high risk food C: Regard to personal hygiene D: Cleanliness of equipment E: 30 minutes maximum for completion of activity.

CCP6 I hour max allowed for completion of activity. (Prerequisites in place)

Use immediately or Discard if preparation takes more than 1 hour.

A: Staff training/monitoring. B: “ C: “ D: “ E:

Cooking Survival Micro Growth & Contamination Physical & chemical contamination

A: Unprocessed meat, fish, poultry and dairy other high risk products should be cooked to a minimum core temperature of 75°C. (Core temperatures taken) B: Portions should be less than 2 Kg. C: Foods protected from sources of contamination D: Separation of raw and high risk food

CCP 7 Cooking equipment checked to ensure that temperatures above being 75°C (Prerequisites in place)

Below 75°C (continue cooking phase and re check to ensure 75°C is attained). Record action.

A: Core temperatures taken. Records of temperatures should be maintained. The day and time of cooking should also be recorded for the purpose of traceability. The integrity/effectiveness of cooking equipment should be routinely assessed. B: Staff training monitored/ Daily checks by manager/internal audits

Service Micro Growth & Contamination Physical & chemical contamination

A: Chilled food displayed below 8°C Hot food above 65°C Between these temperatures 1 hour max display permitted

CCP9CCP 10

10a) Hot food maintained above 65°C . 10b)Chilled food kept below 8 oC or max 2 hour duration at ambient temps. (Prerequisites in place)

Manager to discard food if maximum display periods exceeded.

A-B: Temperatures monitored after 1 hour. Recorded on temperature log. Daily checks by unit manager / internal audits

THE SWING GRILL COMPANY HACCP (continued)


FOOD REGISTRATIONThe Swing Grill Company is registered with Newport City Council who may be contacted at:

Newport City CouncilCivic CentreNewport NP20 4UR

Tel: (01633) 656656

ELECTRIC AND GAS SAFETYAll units comply with current legislation and are certified as safe by appropriately qualified engineers. All certification, including PAT testing where required, is available for inspection on each unit.

FOOD SAFETY AND HYGIENEAll staff are trained as required by current legislation. Food Hygiene Certificates are available for inspection for the staff working on each unit.

We have a bespoke Food Safety Management system in place and each unit is issued with an Event File consisting of:

• New Starter/Return to Work Forms (Medical Questionnaire)

• Unit Check Sheets (Opening/Closing Checks) – equipment, cleanliness of staff and unit, hand wash and cleaning materials, food quality, correct storage of food, food preparation and cooking, removal of waste.

• Daily Records (Cook, hold, storage and deliveries)• Cleaning Schedules• Fire Risk Assessment

It is the responsibility of Unit Supervisors to ensure that all checks are made and paperwork completed accordingly.

SAFETY POLICYWe have a fully documented Safety Policy which covers all aspects of our operations including Risk Assessment, accidents, COSHH, fire, first aid and manual handling.

We also have documented Risk Assessment for each individual unit and Method Statements.

All documentation will be available for inspection if required.

HEALTH & SAFETY INFORMATION

The Swing Grill Company Ltd11a Corelli Street

NewportSouth Wales

NP19 7AR

Tel: 01633 859994 Email: [email protected]

The Swing Grill Company brochure

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