Pembroke calculates buttery and cafe meal prices at the cost of food raw materials plus a margin to cover direct production costs.
The aim is to ensure price rises are kept to a minimum, bearing in mind cost inflation within the Catering Department.
Price changes are made 1 July each year. The College reserves the right to make other price changes in exceptional circumstances.
Gross sales margins may differ between products. A fair price is assessed by the Catering Manager depending on the cost and saleability of each product.
Students are charged 60% of the meal price, i.e. a 40% discount.
A student discount exists because all students pay a kitchen fixed charge to contribute fairly to the catering facilities.
The Food Committee reviews the catering service and prices by meeting at least once per term.
Following discussions with the Food Committee: 2014/15 – the sales price of some café products was reduced as some products were made in house; 2015/16 – the sales price of side orders has been reduced.