Her unique approach of Laughology looks at how individuals can be resilient human beings and live lives that flourish.
With over 12 years' experience in the public and private sector, Stephanie has gained an unsurpassed reputation for designing and delivering interventions in various settings. She has worked to develop happy environments in schools and health settings, and also helped to inspire individuals and teams in large blue chip organisations.
As an award winning comedian and with her expertise in psychology, Stephanie is one of the most sought after speakers in the circuit. We are delighted to have Stephanie join us to speak about Laughology and how we can unleash potential through laughter.
This session will form one of the afternoon Breakout Sessions on Tuesday 25th July.
Click here to learn more about Laughology.
Tell us about the frameworks you look after and what you enjoy about them.
I look after the Meat & Poultry, Sandwiches and Kitchen Equipment Maintenance categories. I’m also currently working on developing a new framework agreement for Kitchen Deep Clean & Ventilation. Being relatively new, I’ve inherited all the categories, so I’m looking forward to re-tendering each of the agreements so that I have the chance to meet with the members, understand their needs and build these requirements into the new deals.
When did you join TUCO?
Late April 2016.
Tell us a little bit about your working background.
I’ve been working in procurement for the past 16 years, 15 years of which has been the procurement of Food, Drink and associated catering services. My career began buying food for the NHS. I loved this job as the achievement of savings as well as quality improvement had an immediate and positive impact on patient care.
I moved on from the NHS to being the buying manager for the National Union of Students. This was a fascinating role due to the influence that the student movement had on the procurement of goods. Understanding ethical and reputational risks within the supply chain was paramount! Also, working directly with students was invaluable to ensure that products purchased and sold in store were on trend and in line with their budget.
In between the health and education sectors, I worked for a micro sized business which supplied into the education sector; gaining the experience of working for a small supplier has really opened my eyes to the challenges they face when completing OJEU tenders.
What are the major benefits of buying from the TUCO frameworks?
In addition to all the usual benefits of buying from a purchasing consortia (internal time and cost savings, procurement support and expertise, EU compliant tenders, national/regional purchasing power, sustainability, back-up when you’re experiencing issues….), I believe that the greatest benefit is the time that TUCO staff are afforded to spend directly with their members.
The regional meetings for example, are invaluable both to the procurement team here and I hope to the members. Without that direct link as a sounding board, we would struggle to create deals that reflect our members requirements.
Members of the regional groups also volunteer to work with the Category Managers throughout the tender process, so that our frameworks can be truly shaped by our members.
Do you have a tip or piece of advice to members on choosing a framework supplier?
Unfortunately, as our members all know, it’s not as simple as that. ‘Choosing’ a supplier isn’t an option when it comes to EU Procurement. When you have a requirement, I would suggest visiting the TUCO web site and downloading and reading through the buyer’s guide to see how best to call off from the agreement. Though to be more proactive, I would suggest completing our category research surveys, attending regional meetings and sharing your wants with us in advance of the tender so that we can try to incorporate these into the framework. This would make the job of calling-off from the agreement much more satisfying!
Please note there is revised pricing on the following agreements
Catering Light & Heavy Equipment
Frozen & Chilled
Fruit & Veg
Please note there are amended product files for the below suppliers
Catering Disposables & Kitchen Chemicals
The University of Manchester and Bruntwood have announced that the co-op Loungers and Five Guys will be opening at the recently launched Green site, part of the €1bn campus masterplan and redevelopment.
Loungers will occupy a 3,175 sq ft unit and will be open day and night all week, providing a space for 120 covers to students and the public. Five Guys will occupy a 3,175 sq ft ground floor restaurant, bringing the traditional American diner concept to the university, including burgers, hot dogs, fries and shakes, for over 88 covers. Co-op Food will take a 4,656 sq ft unit and will feature new company branding Diana Hampson, director of estates and facilities at the University of Manchester, said: "This string of recent signings show the strength and belief in the future success of the development. University Green will certainly enhance the dining offer for the university and surrounding area, and provide sociable spaces and greater choice for students, staff and local residents." All sites will open in summer 2018. When complete, the scheme will provide 40,000 sq ft of retail and leisure space across 12 units. Award-winning artisan coffee shop, Takk, has already been confirmed for the site.
‘Five years ago people would have said it’s too expensive. It’s second nature now and the costs are coming down.’ The ‘it’ in question is a commitment to sustainability and Julie Barker, director of accommodation and hospitality services at University of Brighton, can point to her team’s latest award as evidence. Brighton scooped the university/college category at the Cost Sector Catering Awards for its successful business growth – proof that there doesn’t have to be a trade-off between profit and a green ethos.This followed on from winning a Catey for sustainable business in 2016...
Enhance your experience at this year's TUCO Conference by downloading our 2017 app today.
You can now access ALL of the important event information from the palm of your hand without having to carry round a handful of printed material...
On the app you can also browse the full exhibitor list, profiles, stand numbers, locations and even a floor plan of where you will find them!
Take a look at the full evening social programme listings with information on; where we will be, what's happening, transport times and even dress codes.
How to download?
Q. Tell us about the frameworks you look after and what you enjoy about them.
A. The Soft Drinks, Vending and Dipchem framework agreements are well established and have good, collaborative relationships with suppliers. When we renewed the Vending framework we tried a different approach as suppliers and members required a more bespoke contract. This has had some good outcomes with spend increasing year on year. The Waste tender is a new framework and I have enjoyed researching the subject and meeting with potential suppliers. The tender working party has excelled at creating the strategy and tender documents. It should be available to members mid-July/August 2017. I have met wonderful people in this role who have made me feel welcome within the TUCO family.
Q. Sustainability is a big part of your role. What does this involve?
A. I fell into sustainability in my last role at UCLan where I worked with the sustainability team on procurement documents, flexiable framework and internal documents and I taught sustainability on the Chartered Institute of Procurement and Supply module. Sustainability is important to me as it ensures that generations ahead of us can live as we do.Being a Nanna to five grandons, I like to think I’m helping achieve sustainable development in the UK to allow sustainable growth in member communities. Sustainability has grown rapidly at TUCO. We have a Sustainability Group and provide access to the NETpositive supplier development tool. We have partnerships with the EAUC and the Sustainable Restaurant Association (SRA) and are a signature to WRAP’s Courtauld Commitment 2015 agreement. This is fantastic for members and shows how TUCO supports their commitments to sustainability.
Q. Do you have a tip for choosing a framework supplier?
A. Always read the buyer’s guide provided with each framework agreement. They explain which further competition processes are available to the member. Also, be openminded. As 75% of our suppliers are SMEs, members can form good,multually beneficial relationships with them.
DESIGN AND INSTALL
The tender working party are meeting again in July to finalise the specification and tender documents for this new TUCO framework.
FRESH MEAT & POULTRY
This agreement will expire on 31st December and will be re-tendered. Feedback on the category would be welcomed to feed into the tender process.
KITCHEN DEEP CLEAN
KITCHEN EQUIPMENT MAINTENANCE
Annual review meetings were held with incumbent suppliers on 10th May, with meetings planned for those who didn’t attend. Meeting notes will be available at tuco.ac.uk.
Plans were for two tender processes, but in the first process only four suppliers returned a submission for the ‘off-site sustainable food waste collection service’ and ‘waste oil recycling’. These suppliers didn’t give national coverage, so we have archived this tender process and added both Lots to the new DPS Food Waste tender. This was issued to suppliers on 22nd May and the return date is 22nd June. The process will be closed for four weeks to assess returns. The Lots are:
• Lot 1 – On-site food waste management
• Lot 2 - Disposable cups
• Lot 3 - Coffee grounds
• Lot 4 – Off-site sustainable food waste collection service
• Lot 5 - Waste oil recycling
As we come to the end of the 2016-17 academic year, when we can hear the sounds of thousands of corks being popped open for graduation ceremonies across the country, it can only mean one thing, the TUCO Conference! I can’t wait to see you there and raise a glass or two of our own in Nottingham.
You may have already noticed that if you fl ip us upside down you will fi nd the TUCO Conference programme. I’m sure you’ll agree that there will be plenty to pack in over three days and we have some great speakers lined up. Back at home, and as the students leave and the conference season really kicks in, many of you will be busy costing up your menus for the new year, sourcing new products, introducing new food concepts and maybe even refurbishing an outlet or two. The TUCO Study Tours can offer you so much inspiration, from sprucing up your back bar bottles to creating a totally authentic international menu. Already this year TUCO members have been jetting off around the UK and Europe and we’re so looking forward to hearing from the TUCO Study Tour teams when they return from India, New Orleans and Milan over the coming months.
These are a brilliant benefi t to your TUCO membership and if you need any more convincing, turn to page 24 where we have reports from three of our recent trips to San Sebastián, Edinburgh and Rungis. You’ll be signing up in no time. We have a packed issue this month, with a look at how Fitzwilliam College, Cambridge is transforming its menus to focus on non-meat options (page 12), highlights of our latest research into Business Models for Higher Education Catering (page 20), and we take a look at Thai food concept Thaikhun in Nottingham (page 54) – if you have the time to go!
Chair of TUCO