SSP Group has announced securing a new 10-year contract at Dublin Airport by bringing the best of Ireland’s local food scene to the airport. The deal will see SSP trade 24 units at the airport, and once the investment programme has been completed, is expected to contribute approximately €40-50m revenue per annum by 2023. Mobilisation of the units commenced earlier this … [Read more...]
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City College Plymouth senior team sample apprenticeships
City College Plymouth’s most senior members of staff gained insight into the responsibilities of some of the College’s apprentices as it marks National Apprenticeship Week. As part of the College’s commitment to the wellbeing of students and staff, members of the Senior Leadership Team are keen to familiarise themselves with the day-to-day experiences of those who work and … [Read more...]
Krombacher unveils Brand Refresh
Germany’s leading premium beer brand Krombacher has unveiled a stylish new label and sleek bottle design for its packaged range of brewed-at-source beers. The new Krombacher bottles are modern in shape, with distinctive embossing and high-quality labels to reflect the brand’s premium credentials. The changes will see the Krombacher Pils, Weizen, Dark, 0,0% Pils and the … [Read more...]
National Apprenticeship Week sees Casual Dining Group launch Leadership Academy Plus
Casual Dining Group has launched its Leadership Academy Plus programme, combining its award-winning internal talent and leadership programmes with apprenticeships. The new programme launches during National Apprenticeship Week 2020, which runs from 3-7 February. Combining internal talent programmes with Apprenticeship Programmes Level 2, Level 3 and Level 4, the Leadership … [Read more...]
St Andrews shares high volume education catering insights
Originally founded in 1413, St Andrews is Scotland’s first university and Senior Chef Manager, Mark Nixon has responsibility for keeping over 2000 students and staff fed every day at St Andrews. Commenting on the task of feeding in such volumes, Nixon told us: “We have a four-week menu cycle, which includes lunches with a choice of three hot items and dinners with four, … [Read more...]