Every year TUCO purchase more than £140million in goods and services for members, through 20 EU compliant framework agreements. This enables us to deliver savings to members in excess of £10million per annum. With more than 200 quality assured suppliers spanning the whole of the UK, our frameworks incorporate national, local and regional suppliers, offering even more choice to members.
With our continuous drive for improvement, we seek to maximise financial value for our members. Offering bespoke opportunities to expand knowledge base and personal development, benefitting not only members individually but institutions too. Our not for profit procurement services offer a more consistent and efficient procurement process, with a full time CIPS qualified team dedicated to cutting costs.
Find out more about our Procurement Services here and how we can help you save money through smarter procurement.
A personalised, independent, measure of your performance.
We know how difficult it can be to objectively assess how well you’re doing versus your competitors. Which is why we’ve teamed up with the Litmus Partnership – a leading consultancy – to offer TUCO members the opportunity for an independent performance assessment and review, with a competitor’s eye.
The Efficiency Review will independently measure your performance and provide valuable metrics that you can act upon to improve take-up, spend per head and your margin. At a cost of £1,200 (ex VAT) for members, we see the Review as a key investment in the future of university catering managed in-house.
But don’t just take our word for it. We piloted the Review with three institutions; Cardiff University, Reading University and University of Leeds. See what they had to say below:
Cardiff University: “The TUCO Efficiency Review provided key strategic business intelligence that helped build and support our catering strategy. An excellent business tool that we will use again to measure our progress.”
Reading University: “It’s that fresh pair of eyes looking at the operation that brings a new and exciting perspective.”
University of Leeds: “It was interesting that many of the recommendations aligned with our current plans, whilst also giving us a few new ideas. We are considering using the review as a regular independent audit to ensure we are demonstrating continuous improvement.”
Click here to read more about how the Efficiency Review can benchmark your performance and take a look at an example report.
New research from the British Nutrition Foundation (BNF) reveals that 43 percent of adults surveyed admit that they find it difficult to find reliable information on healthy diets, with changing information, messages and advice from media and experts being the biggest causes for confusion (76 percent and 61 percent respectively).
The survey, conducted as part of BNF Healthy Eating Week, questioned almost 500 adults across the UK and found that social media platforms (37 percent) are the most common reported source for nutritional information for adults. Under a third (30 percent) of respondents said that they use the NHS website, a quarter visit other health websites and 14 percent said that they gather nutritional information from a doctor, hospital or health clinic.
Roy Ballam, BNF’s Managing Director and Head of Education, said: “With two thirds of adults overweight or obese, the UK is in the middle of an obesity crisis – and a lack of consumer knowledge and reliable information on healthy eating is a huge cause for concern. In the digital age, with growing concerns about the trustworthiness of information in the media, many are confused about which online sources are reliable – unsurprising when there is so much conflicting advice available. The public need to receive more consistent messaging about diet and nutrition if we are to stand a fighting chance of changing these worrying health statistics”.
Two thirds (68 percent) of survey respondents reported that they are motivated to eat healthily to control their weight and, when shopping for food, 61 percent of adults said they always or often check nutrition labels on food. Two thirds or more of people surveyed said that the calories (64 percent), sugar (68 percent) and fat (60 percent) are the things they look for on nutrition labels.
Almost half (48 percent) of adults surveyed say that busy lives and stress play a large role in stopping them from eating healthily. 40 percent of adults said that being too tired after work is the main reason for not being active.
Ballam said: “It is really encouraging to see that people are motivated to eat well and to check the nutritional content of the foods they buy, however there are clearly many who are struggling to put this into action because they are too busy, stressed or tired. We need to find evidence-based, practical ways to make it easier to be healthy that fit in with people’s daily lives”.
The survey also showed a number of different factors that affect people’s food choices when at work or university. A third of adults said that high workload makes it difficult to eat well and they find it difficult to take a proper lunch break, and a quarter said they do not have enough time to prepare healthy foods when at work. 24 percent of respondents said there are limited healthy food and drink options available at work or close by and 28 percent said there were too many unhealthy snacks available in their work setting.
Ballam continued: “We know that a key to reducing obesity is changing behaviour – some of this will come from government and local environments making it easier for people to change. The results from this survey show that the main motivation for being healthy is weight control, however there seem to be a number of barriers within workplaces and universities that make this difficult. Encouraging work settings to engage more with health may be an effective way of helping people put their good intentions into action and we’ve seen an excellent response to BNF Healthy Eating Week for workplaces and universities this year, with over 1,400 organisations participating”.
A Cambridge College, and TUCO member, is celebrating the success of one of its employees who has been shortlisted for a prestigious national award from the UK’s oldest culinary organisation.
Jaroslava Vankova, who is Functions Supervisor at St John’s College, was ranked in the top six for the 2018 President’s Award with the Réunion des Gastronomes. The Award, which identifies and encourages excellence in professional food and beverage services, is open to anyone working full-time at a team management level in food and beverage services in the UK hospitality industry.
Jaroslava was selected for the final shortlist of six and invited to the Institute of Directors in London to meet a judging panel and have lunch with the other candidates. She started working at St John’s College as a casual employee before becoming Functions Assistant in 2013 and then being promoted to Functions Supervisor in 2017. Her previous roles include working in a hotel in Bideford, Devon and then at the Lensfield Hotel in Cambridge.
Bill Brogan, Catering & Conference Manager at St John’s College said: “We are incredibly proud of Jaroslava’s achievement in reaching the final shortlist for the President’s Award in the Réunion des Gastronomes.
“This prestigious organisation provides a unique opportunity for learning and advancement supported by members of the Réunion and the Award is pitched at the very highest levels in the industry. Although she didn’t make it to the final three, it was a great experience for Jaroslava and underlines her commitment to developing her career further.”
Wallace Vincent, President of the Réunion, added: “It is only our second year of running this award, and after the success of last year, the calibre and number of entries is clearly going from strength to strength.”
All finalists will be invited to the Annual Banquet at the Savoy in November, at which the winner will be announced. The winner will receive four two-day placements across different industry sectors, as well as benefit from unique mentoring and networking opportunities.
Operators emerge from challenges with the highest levels of optimism for more than two years, the CGA Fourth Business Confidence Survey reveals.
Confidence is starting to return to the eating and drinking-out sector - despite a host of pressures on the market. But there remains a gap between the optimism that leaders of Britain’s restaurant, pub and bar groups have about their own businesses and their confidence in the market as a whole.
The latest CGA Fourth Business Confidence Survey, carried out in May by business insight consultancy CGA in partnership with leading hospitality software provider Fourth, reveals that 75% of company leaders are now optimistic about the prospects for their own business over the next 12 months—11 percentage points more than at the time of the last confidence survey in February.
There is also an upswing in bosses’ confidence for the overall market, although the survey finds that less than half (47%) are upbeat about prospects for the wider eating and drinking out sector over the next 12 months. This also represents an 11 percentage points increase on three months earlier, and both figures are the highest recorded by the survey since February 2016.
However, they are still below the levels seen before the Brexit vote. In February, three quarters of leaders said their businesses had been adversely affected by the consequences of the referendum.
“The more upbeat tone of the survey appears at odds with the recent news of some high profile restaurant closures in the first half of this year, driven by business challenges including rising food, people and property costs and the uncertainty surrounding Brexit,” said CGA’s CEO Phil Tate.
“But it might be because of this market shake out, coupled with more stable food prices, that business executives are now gaining more confidence,” Tate added.
As one survey participant observed: “The [restaurant] market is sorting itself out like the pub industry did a few years ago. We are over saturated with some struggling brands. Once they leave, which is happening, there will be opportunities for better brands.”
And as another commented: “An unsettled market presents opportunities for established operators with a clear offer.”
Ben Hood, CEO of Fourth, said: “In the face of challenging external headwinds in rising costs of both labour and inventory, there remains a cohort of outstanding operators who are constantly looking inwardly at their businesses and investing in the marketing and technology they need to increase efficiencies and improve their offer and the customer experience. There will always be an appetite for spending on food and drink among UK consumers, it’s ingrained in our culture, and these slick, streamlined businesses are in pole position to thrive over the coming years.”
Tate noted that the continuing gap between market and individual business confidence was a cause for concern as it highlighted an underlying nervousness that might affect corporate investment and growth decisions. But with CGA data indicating that people continue to go out to eat and drink, the results show that there is plenty of room for distinctive, customer-focused brands to succeed.
Phil Tate concluded: “After a tough start to 2018, this latest Business Confidence Survey is a welcome reminder that hospitality remains an essentially upbeat industry. CGA’s research shows that like-for-like sales growth is modest, and that many restaurant, pub and bar operators have scaled back their new openings plans—but conditions that challenge some businesses can also bring opportunities for others.”
The CGA Fourth Business Confidence Survey is produced in partnership with Fourth and is based on responses from 160 leading figures from the industry, working at CEO, MD, chairman, board and senior management levels.
The race is on to find the ideas and innovations that have had the biggest impact on the foodservice sector in the last year, as well as the most sustainable foodservice business, as the Sustainable Restaurant Association's 2018 Food Made Good Awards is now open for entries.
The 17 Food Made Good Awards reward restaurants and foodservice businesses whose extraordinary accomplishments in the last year have driven progress in the industry and demonstrated that food can be made delicious, ethical and sustainable.
Andrew Stephen, Chief Executive of the SRA, said: “With almost nine out of ten diners wanting restaurants to create menus that help them use their appetites wisely, and heightened consumer awareness of issues like plastic and food waste, there’s never been a better time for restaurants to showcase the ways in which they’re addressing the major issues affecting the food system. The Food Made Good Awards provide the perfect platform for the best sustainable innovators of our time.”
To enter the Food Made Good Awards and for more information, click here.
Leicester Services Partnership are looking for an Operations Manager to manage all day to day catering and retail operations, vending, hospitality and event catering and the conference food delivery service, in accordance with relevant legislation regarding premises licenses, food safety and health and safety and all Company policies and procedures.
About Leicester Services Partnership
Leicester Services Partnership formed from the joint venture partnership between the University of Leicester and its Student’s Union and was the first of its kind in the UK amongst the Higher Education institutes to unify and deliver all catering, retail and bars operations across the campus and offering something entirely new for customers, starting with the launch of the visual retail brand ‘Here for U’.
‘Here for U’ is the visual brand of the equal partnership venture created to unify operations and deliver a consistent customer service experience as well as provide inspirational spaces to eat, drink, relax, reflect, learn and socialise here at the University of Leicester.
This partnership and brand identity will signal change; offering a fresh new start to all those operating within in it and therefore benefiting the customer by offering exciting, vibrant and current food options and trends, improve the efficiency across the board by streamlining operations and attract new and retain customers through a variety of offers and discounts as well as an enticing loyalty scheme.
Find out more and download the job specification here.