Sustainability is a key focus for King's College London; with a host of successful new initiatives that are really having a societal impact. Manish Shah, Associate Director at King's Food, explains why they’re not resting on their laurels when it comes to introducing new and inventive ideas.
Faced with the threat of outsourcing, Michaela Booth came to the University of Huddersfield in 2016 with a determination
to keep the catering operations in-house. With support from a motivated team, the institution’s food offering has gone from
Faced with increasing competition, the launch of an innovative street food concept has meant the University of Manchester is one step ahead when providing a unique offering for their students and staff.
Cardiff University’s delivered hospitality service team, which scooped Team of the Year at the recent TUCO Awards, has been a big hit in a short space of time. It’s all down to attention to detail and ensuring customers and staff are fully engaged.
When you grow your annual turnover from £144,000 to £2.5million in the space of eight years, you know you’re onto a good thing. But Matt Tebbitt, University of Reading’s Head of Residential Catering and Bars, is not resting on his laurels.
Delivering thousands of school meals every day while ensuring they are of a high quality and on budget is a tricky balancing act. But Wrexham Council has found that having TUCO in your corner makes all the difference.
Without TUCO’s procurement support, school meals in Denbighshire would have cost the council an extra £270,000 this year. But it’s the back-office assistance – due diligence, market intelligence and EU tender support - that staff value just as highly.
Austerity, strict nutrition regulations and problems reaching rural schools are everyday pressures for Conwy’s education catering department. Find out how the council is working with TUCO to overcome each challenge through smart procurement, networking and due diligence.
Not only is Nottingham Trent University constantly innovating its menus in response to customer demand, it’s leading the way to be kinder to the environment, writes Rebecca Martin.
Hospices are facing rising demand for their services and growing financial pressures. A unique link up between the Hospice Quality Partnership and TUCO is enabling HQP’s members to make vital savings on catering spend and ensuring more funds go into patient care.
Taking a look at how University of Brighton have used the new TUCO Online service - a revolutionary web-based eProcurement system - save time and money.
The University of Nottingham’s catering outlets are some of the most diverse you’ll find on UK university campuses. It has a Chinese restaurant and also has an African-Caribbean themed restaurant. However, that doesn’t mean they've become complacent.
The sustainability message has become well and truly engrained at the University of Brighton and its hospitality team is playing a critical role in encouraging staff and students to live healthier, greener lives.
The introduction of universal infant free school meals put huge additional demands on Sefton Council’s catering service. But having TUCO in its corner ensured it was a smooth transition.
TUCO have been working alongside The University Of Chester to produce a Case Study to analyse market research and trends within the TUCO Framework that have been implemented.
The University of Edinburgh is proving you can bring consistency to in-house catering without compromising on the quality and creativity of the food and the setting it’s served in.
In 2015, Alliance Manchester Business School awarded its contract to the University of Manchester’s in-house catering department after more than 20 years of using private sector caterers.