Tags:

Quadrant renews contract with Royal Mail

Chris Druce
Tuesday 26 February 2008 16:47
Quadrant at Royal Mail

Contract caterer Quadrant, a joint venture between Compass Group and Royal Mail, has renewed its contract to feed postal staff in a deal worth £65m in annual turnover.

Under the five-year extension, Quadrant will continue to feed 185,000 Royal Mail employees at 1,150 sites across the UK.

A 1,800 strong Quadrant team will run 325 restaurants and look after 4,300 vending machines as part of the deal.

Compass entered into a joint venture partnership with the Royal Mail in 1998, with the latter retaining a 51% holding in Quadrant.

Stephen Cole, head of business services Royal Mail procurement group, said: “Royal Mail is determined to provide its people with all possible support to help them deliver excellent service to customers. That includes ensuring they can get the benefit of a top-quality, nutritious and value-for-money catering service.”

The Quadrant restaurant offer includes the Harry Ramsden’s fish and chips brand as well as Green Masala Indian dishes and Trattoria pizzas.

Steven Buesden, Quadrant managing director, said: “We are delighted to extend our successful working partnership with Royal Mail, and look forward to continually improving customer satisfaction levels while delivering real value for money.”

 

For more on the sector see our contract catering news round-up.  

Stamp of approval? >>

Quadrant clinches record deal >>

Quadrant private deal breaks new ground >>

Quadrant bows to union job demands >>

Quadrant sell-off plan provokes strike threat >> 

By Chris Druce

 

E-mail your comments to Chris Druce here.

 

The Caterer Blog
Catch up with more news and gossip on the Caterer Blog here
Newswire
For the latest hospitality news, sign up for our e-mail news alerts.

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