The menus will be made available to of all Sodexo’s 30-plus university catering teams through an online database, helping catering teams develop their banqueting capability and deliver high quality menus for all occasions.
The new system will help Sodexo university chefs manage requirements dictated by the allergen labelling regulations that came into force in December 2014. The allergen information for each dish will be stored on the database, making it easy for chefs to provide relevant information to their customers.
Robin Turner, executive development chef and recipe creator, said: “We’re really excited about the new menus which are seasonally-inspired and based on the use of high quality, fresh, locally-sourced ingredients.
“We have a fantastic, creative team, and it was great to be able to work together on this project to deliver a suite of dishes which will work for every occasion.”
Simon Knight, contract director at Sodexo, who has led the project, said: “Hospitality and conferencing is a huge growth area for universities. With our heritage in hospitality and expert knowledge of food, Sodexo can help our university clients deliver high quality events and banqueting which helps to maximise their commercial opportunities.”