Tags:

Sodexo wins £9m-worth of contracts at University of Stirling

Janie  Stamford
Friday 14 August 2009 14:36
University of Stirling

Sodexo has secured a string of contracts to provide catering services at the University of Stirling in Scotland worth an estimated £9m in total turnover.

The five-year deal, which begins in October, will see Sodexo deliver catering, vending and hospitality services to the university’s 10,000 students and 2,000 staff as well commercial customers.

Graham Box, managing director of Sodexo Scotland, said: “We are delighted to have signed a contract with one of the most respected universities in Scotland and look forward to the opportunity to add value to the daily life of the students, staff and visitors.”

As part of the contract, Sodexo will fund the refurbishment of the catering facilities at the university, including the construction of a new coffee shop.

The company will employ 36 members of staff across a range of outlets including the university’s main restaurant, a sandwich shop, a fast food bar and a café.

Sodexo will also provide a vending service and hospitality service for meetings on campus.


Sodexo clinches two-year school meals deal at Caterham School >>
 
Prestige Scotland extends catering deal with Hampden Park >>

Sodexo announces £220m-worth of contract wins >>


By Janie Stamford


E-mail your comments to Janie Stamford here.

If you have something to say on this story or anything else join the debate at Table Talk - Caterer's new networking forum. Go to www.caterersearch.com/tabletalk


Caterersearch.com jobs

Looking for a new job? Find your next contract catering job here with Caterersearch.com jobs


 

Blogs on Caterersearch.com
Catch up with more news and gossip on all Caterer's blogs
Newsletters
For the latest hospitality news, sign up for our e-mail newsletters.

Recommended articles

Articles from the web

 
Profiting from 2012: Case Studies

Slash VAT, Boost business - Sign the petition now!

Latest Video

Foraging – why all the attention?

Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.

Watch here

Best of chef

Best of Chef – now available online

Best of Chef – now available online
View it now

Videos

Video: Foraging – why all the attention? Video: Bordeaux Revisited with Ronan Sayburn Claire John Campbell
Foraging:
why all the attention?
Watch the video here
Bordeaux Revisited
with Ronan Sayburn
Watch the video here
Claire Clark
masterclass
Watch the video here
Interview with John Campbell
at Coworth Park
Watch the video here