The caterer reported a large number of client renewals at the beginning of the year, resulting in a revenue value of £25m for the next five years.
Chefs from across the company battled it out to create a new and innovative recipe with a maximum food cost of £2 per person.
Philippe Salle, Elior’s chairman and chief executive, said: “The first nine months of our fiscal year are solid, with 2.7% organic revenue growth and an EBITDA (earnings before interest, taxation,
OCS, which has secured a three-year contract with PCL, has introduced a new branding concept and design for the onsite restaurant, a hospitality catering service for events, and the leading Costa C
Nearly 50 members of the Vacherin team were singled out for special praise for their high achievements and long service at the VIP reception held at the ORTUS Centre in Denmark Hill.
The awards, handed out on July 15th at the ACE annual summer networking event in the gardens of Stationers’ Hall, celebrate those in the foodservice sector that champion sustainability and corporat
Amadeus has developed a concept that dispenses alcoholic beverages quickly to consumers in high footfall areas, reducing wait time and increasing service efficiency.
The caterer will continue to provide catering across the National Gallery’s two restaurants ‘The National Dining Rooms’ and ‘The National Café’ as well as two cafés and a private dining room.
The Aneurin Bevan University Health Board and SPV company Kintra confirmed the contract extension.
Four of the eight kitchen stars that made it through the first, paper-judging stage work for the B&I contractor, and now will compete for four places in the final that is scheduled to take plac