Tags:

Food service briefing

Tom Bill
Wednesday 23 February 2005 09:54

Holroyd Howe announces four new contracts since the start of 2005

 

Independent contract caterer Holroyd Howe has won the contract to provide catering services to IT company Steria at its head office in Hemel Hempstead, Hertfordshire. The three-year contract will turn over £350,000 per year and provide breakfast and lunch for 440 staff. Nine Holroyd Howe staff will work on the contract, which was previously held by Wilson Storey Halliday.

 

Holroyd Howe has also won a deal at the London head office of advertising agency TBWA. The one-year rolling contract will cater for 260 staff and turn over £100,000 per year. Three Holroyd Howe staff will work on the contract, which was previously operated by Leith's.

 

The Buckinghamshire-based caterer's third win is the contract to provide a breakfast and all-day deli service at financial company Man Group in the City. The three-year contract, which was previously held by Avenance, will turn over more than £1m a year and cater for 1,150 Man Group personnel. It will employ 20 Holroyd Howe staff.

 

Holroyd Howe has also won a one-year rolling contract at advertising agency McCann-Erickson in London. The contract will turn over £340,000 per year and cater for 380 staff. Seven McCann-Erickson staff will work on the contract, previously run by Harrisons.

 

 

Eurest gains £1m annual turnover with three contracts

 

Eurest has been awarded a two-year contract to provide and manage catering facilities at the UK headquarters of credit management company Atradius in Cardiff. The business division of Compass Group will serve more than 450 employees under a contract that will turn over £250,000 per year and employ 11 Eurest staff. The contract was previously held by Avenance.

 

Entertainment UK has awarded Eurest a three-year contract to provide food services and corporate hospitality for its 1,100 employees across four sites in Middlesex. The contract, which will turn over £650,000 a year, will see an overhaul of facilities and menus at the home entertainment distributor's staff restaurants. The contract was previously run by ISS Eaton.

 

Anglo Beef Processors (ABP) has awarded Eurest a one-year rolling contract to provide breakfast and lunchtime services at its new West Moor Business Park site in Doncaster, South Yorkshire. The contract will cater for 300 ABP staff and turn over £160,000 per year. Four Eurest staff will work on the contract.

 

 

Charlton House promotes a healthy workforce

 

Independent contract caterer Charlton House launched a "Health at Work" programme on 14 February. The eight-week scheme will see up to 60,000 workers attempt to improve their health in the workplace. The first part of the plan is "The Power of Water", which will encourage customers to drink at least two litres of water a day. This will be followed by a "Salt Awareness" fortnight, a "Boosting the Immune System" push and a two-week "Detox Menu."

 

 

Autograph signs three-year deal

 

Autograph, the business and industry catering arm of Initial Catering Services, has been awarded a three-year contract to provide catering, cleaning and washroom services at the Organon pharmaceutical research facility near Glasgow. The contract, which will turn over £400,000 per year, will cater for 350 Organon staff. Twenty-five Autograph staff will work on the contract, which was previously run by Sodexho.

 

 

ESS wins contract for five North Sea oil rigs

 

ESS Support Services Worldwide has won a two-year contract with Transocean for five of its North Sea oil rigs. The Compass Group's multi-service division, which already provides catering and hotel services at four of the group's rigs, will operate the contract, worth £2.75m in annual turnover. ESS will employ 70 staff to provide meals to more than 800 Transocean employees, in addition to cleaning, housekeeping and laundry services. The contracts at two of the rigs were previously run by Sodexho.

 

by Tom Bill

 

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