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Our members regularly ask what development opportunities are offered to aspiring directors in hospitality. We saw an excellent opportunity to devise a course for senior managers to further growth in this unique field. A year ago we launched our master’s in hospitality leadership in universities and the public sector, a collaboration between our award-winning TUCO Academy and London South Bank University (LSBU) school of law and social sciences.

Now almost halfway through the two-year course, the MA students have buckled down and worked through the seven modules consisting of product and market trends and drivers, strategy and visioning, hospitality leadership, marketing and merchandising, sustainable design and operation, comparative study and a hospitality consultancy project.

We have followed that journey to date and I am delighted to see the remarkable progress demonstrated in the past nine months. In July, as part of the bespoke learning field trip, a small group of the MA students went to Berlin to visit five university catering locations and then returned to the UK to visit the University of Manchester. They visited three catering sites and two coffee bars in Berlin, each a part of studierendenWERK BERLIN, the service provider for the students of the Berlin universities. They were taken on a tour of the accommodations and the back of house catering operations, which in turn will help them complete part of one module on comparative study.

In Berlin, they saw all catering sites have a traffic light system; green for unlimited eating, amber for eating occasionally and red for those who dine infrequently. Payment is completely cashless in all facilities and, in general, more than 50% of the menus are vegan and vegetarian.

As chair of TUCO, an organisation with significant sustainability values, I’m happy to learn that an increase in plant-based dishes is being adopted internationally.

On 11 October, TUCO will host a master’s taster event at LSBU. Potential students can get more course information, application process guidance and bursary information. We were extremely proud to have fully sponsored 10 TUCO members in the first cohort and we are delighted to once again offer a bursary to TUCO members for the 2020 intake, too. Bursaries of up to 100% of teaching fees are available to TUCO members.

For more information, visit: www.tuco.ac.uk

[post_title] => Development opportunities for hospitality managers [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => development-opportunities-for-hospitality-managers [to_ping] => [pinged] => [post_modified] => 2019-08-13 09:56:03 [post_modified_gmt] => 2019-08-13 08:56:03 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=blog&p=23015 [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [1] => WP_Post Object ( [ID] => 22232 [post_author] => 82 [post_date] => 2019-07-11 00:00:40 [post_date_gmt] => 2019-07-10 23:00:40 [post_content] => Universities often rely on their in-house catering services to provide a surplus for continual investment, yet catering outlets and bars on campus must also offer great value, choice and innovation. So, as caterers, how do we continue to drive commercial success? At TUCO, we take pride in sharing best practice. And one of the ways we do this is through our annual summer TUCO Conference, where we offer valuable knowledge and support for our members and guests. During these events, delegates can learn about new initiatives, research and latest updates to our TUCO Procurement services. ‘Driving commercial success’ is the theme for our upcoming annual TUCO Conference. Hosted by the University of York on 29–31 July, we are excited to showcase our exceptional lineup of speakers and supplier exhibitors. This year, our main stage will be hosted by writer and TV presenter Stefan Gates.  Gates will be joined by keynote speakers Lord Stewart Wood, Justin King, Brad Burton and KD Adamson, to name but a few. Last year, during our TUCO Winter Conference, Wood presented an insightful presentation about Brexit and UK universities. As previous senior special adviser to both prime minister Gordon Brown and leader of the opposition Ed Miliband, he spoke about what was next for higher education after March 2019. He will now return to our summer conference to give us an update on the next phase of Brexit and will talk about the transition, treaties and the impact on higher education in the UK. It is important for us to recognise the outstanding work and achievements by our colleagues and members.  We do this through our TUCO Awards, presented on the last night of the conference. This year, as in previous years, the standards are extremely high, and I am constantly impressed at the achievements made by our sector. At the time of writing, a review of the entire UK food system has been announced by the National Food Strategy. Led by Henry Dimbleby, it sets out to explore and establish a sustainable farm-to-fork strategy. We very much look forward to engaging in this exciting project, and where we can, helping to lead the way on the national agenda.
For conference tickets or more information, visit: www.tuco.ac.uk  [post_title] => TUCO Conference – driving commercial success [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => tuco-conference-driving-commercial-success [to_ping] => [pinged] => [post_modified] => 2019-07-09 09:48:46 [post_modified_gmt] => 2019-07-09 08:48:46 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=blog&p=22232 [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [2] => WP_Post Object ( [ID] => 22268 [post_author] => 82 [post_date] => 2019-07-10 00:00:13 [post_date_gmt] => 2019-07-09 23:00:13 [post_content] => The awards, which are set to be held on July 31, recognise the achievements and efforts of teams and individuals working across the catering and hospitality sector in HEI.  Now in its third year, the awards include the rising star award, innovation award, sustainability award, team of the year, member of the year and outstanding achievement award.  Nominees for the outstanding achievement award are Bill Brogan of University of Cambridge, Kate Glynn of Aston University, and Jade Willet of University of Lincoln.  Nominees in the rising star category include Annika Cheung of Royal Holloway University, Gary Daly of Queens University Belfast, and Annabel Hurst of Cardiff University.  Aston University, Cardiff Metropolitan University and University of Chester have all been nominated for this year’s sustainability award. The nominees for team of the year are the procurement team at Cardiff University, the hospitality team at Lancaster University, and Eat@Hope at Liverpool Hope University.  The universities shortlisted for TUCO member of the year are University of Kent, University of Manchester and the University of St Andrews.  Matthew White, TUCO chairman said: “Our TUCO Awards are a great opportunity for us to celebrate the outstanding work that our members have achieved throughout the last 12 months and beyond. It is important for us to recognise and show our appreciation for the teams and individuals who go the extra mile at their institutions.”  The ceremony will round off the TUCO conference at the University of York. This year’s theme is ‘driving commercial success’ and the organisers have invited speakers to explore approaches to value for money, choice and innovation. 
You might also like: The University Caterers Organisation (TUCO), has launched its second TUCO Intelligence report on food and drink trends in 2019 [post_title] => TUCO announces 2019 awards finalists [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => tuco-announces-2019-awards-finalists [to_ping] => [pinged] => [post_modified] => 2019-07-10 15:29:11 [post_modified_gmt] => 2019-07-10 14:29:11 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=articles&p=22268 [menu_order] => 0 [post_type] => articles [post_mime_type] => [comment_count] => 0 [filter] => raw ) [3] => WP_Post Object ( [ID] => 22097 [post_author] => 7 [post_date] => 2019-06-28 07:38:39 [post_date_gmt] => 2019-06-28 06:38:39 [post_content] => The report is designed to arm buyers with the latest intelligence on trends affecting caterers and anyone supplying them, through a collation of leading industry reports. The Q2 report notes Brexit is still a key discussion point and finds foodservice inflation has reached a four year high of 9.8%. The prolonged uncertainty of Brexit has translated into a GDP growth rate of just 0.2% in the 3 months to January 2019. UK inflation fell to a two-year low in January 2019, with the Office for National Statistics reporting that the Consumer Price Index (CPI) reached 1.8% TUCO CEO Mike Haslin comments: “As things stand, there have been no clearer assurances on life for businesses after Brexit and there is still uncertainty around employment, skills shortages and supply chain.” He continues: “In market trends, vegan and vegetarian food trends continue to rocket with no signs of slowing down. We recently launched our new Vegan and Vegetarian framework to meet demand. According to Mintel, in 2018 the UK overtook Germany to become the world leader in vegan new product development. This year, 250,000 signed up for the Veganuary campaign compared to 168,500 in 2018 and just 3,300 five years ago. What’s more, Kantar estimates that 92% of plant-based meals consumed in the UK in 2018 were eaten by non-vegans; showing that the idea of a ‘flexitarian’ diet is also growing.” Key market findings include:
  • China’s pig population, the largest in the world, is likely to shrink by almost a third, losing 130m animals as African swine fever ravages the country’s farms. The outbreak will reshape protein markets across the globe, driving up meat prices as China, the leading consumer and producer of pork, braces for years of shortages and disruptions to its food supply. “This has been a game-changer,” says Jais Valeur, group chief executive at Danish Crown, Europe’s leading pork processor. “We’re only starting to see the real impact of African swine fever.” The ASF virus, endemic to Africa, is fatal to pigs and has no cure. The current wave of cases began in Georgia in 2007 and spread to parts of eastern Europe and Russia before reaching China in August. After eight months of Beijing claiming the situation was under control, the crisis has now become undeniable. The Ministry of Agriculture said last week that a preliminary estimate forecasts pork prices to rise more than 70 per cent year on year in the second half of 2019. The sharp drop in China’s pig population has sent shockwaves through the world food industry. Hog futures have leapt in Chicago. Shares of meat companies have soared in São Paulo and New York. US pork sales to China recently hit a record high despite a 62 per cent tariff imposed during the course of the trade war between the countries
  • The craft beer market has seen no- and low- alcohol options grow 381% in the last two years. Nearly 2.5% of all craft beer sold is 2.8% and below. Source: Bites Issue 27
  • UK egg volumes and value rose by 4% in 2018 to surpass the £1billion mark for the first time equating to an additional 240 million eggs consumed over the period. British Lion Eggs suggest that the increased demand for healthier eating and a reduction in meat consumption have been the key drivers for the increase. According to the British Egg Industry Council, latest stats report that the UK is 87% self-sufficient for egg production, which means that we need to import in the region of 1,904 million eggs. Source: Reynolds Harvest Spring Summer issue
TUCO’s procurement service works proactively for its members to help with cost-control. All in-house public sector caterers can join and enjoy member benefits such as helping to drive down prices and drive up quality. Last year, TUCO purchased more than £143million of goods and servics and due to its formidable purchasing power, returned more than £8 million of savings to its members. www.tuco.ac.uk [post_title] => The University Caterers Organisation (TUCO), has launched its second TUCO Intelligence report on food and drink trends in 2019 [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => the-university-caterers-organisation-tuco-has-launched-its-second-tuco-intelligence-report-on-food-and-drink-trends-in-2019 [to_ping] => [pinged] => [post_modified] => 2019-06-28 07:38:39 [post_modified_gmt] => 2019-06-28 06:38:39 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=articles&p=22097 [menu_order] => 0 [post_type] => articles [post_mime_type] => [comment_count] => 0 [filter] => raw ) [4] => WP_Post Object ( [ID] => 22102 [post_author] => 7 [post_date] => 2019-06-28 07:34:56 [post_date_gmt] => 2019-06-28 06:34:56 [post_content] => A group of eleven TUCO members, comprising of hospitality and catering professionals from universities across the UK visited US five universities in seven days. These included; the California Institute of Technology (Caltech), University of California, Los Angeles (UCLA), the Culinary Institute of America (CIA), the University of California, Berkeley, and Stanford University. Matthew White, chairman of TUCO and study tour attendee said: “Our ‘Residence Life at California’s Top Universities’ study tour was a remarkable experience. It was an amazing opportunity to experience first-hand how university catering is managed in the USA. We found that the main differences were the innovation around the use of technology, and that the UK is slightly ahead with the names of its dining areas. The USA name them the ‘dining common’, compared to the UK, now calling them ‘hall of residence’ or ‘dining room’.” He added, “We also noticed that the furniture styles and the interior design in the USA consisted of a lot of wood and marble, whereas UK dining areas have more ‘customer friendly’ furniture, for example, sofas, poseur tables and armchairs. The UK have introduced more brasseries, coffee bars and cafes, and the USA are still predominantly using grand scale dining halls.” During the visit to Caltech, the group met with the senior dining services team and discovered how they successfully operate a mandatory meal plan system, including a fully stocked kitchen for students to help themselves to snacks from. They were taken on a tour of the facilities, dining rooms, cafes, retail operations and student accommodation which, in a marked difference to the UK, was predominantly shared. Caltech was keen to emphasise the positive benefits which shared accommodation can bring to student’s health and wellbeing and suggested that many students preferred it. Open Door PR. www.opendoorpr.co.uk Registered office: 20 Havelock Road. East Sussex. TN34 1BP At UCLA, the group from TUCO were shown around by host, Al Ferrone UCLA catering services administration, senior director. TUCO members found sustainability and healthy eating at the very heart of their operation. There were various outlets across a modern campus, offering food and beverages with low-calorie values. In one outlet, Bruin Plate, all portions are served on smaller plates to help manage the consumption of calories and raise awareness of different food types. White added: “To encourage a healthy balanced diet, Bruin Plate recommends each plate not to exceed 400 calories. I was impressed to note they also have an onsite designated gluten-free room, demonstrating just how seriously they take their approach to dietary requirements.” TUCO members also learned that at UCLA, they have a strong commitment to working with local suppliers as part of their sustainability aims. Al Farrone said to achieve this, UCLA dining services tries to buy food within a 500-mile radius to keep purchases as local as possible, they look to purchase items from organic and sustainable farms and reduce red meat as much as possible within the menus. They also look for earth-friendly products that are manufactured and delivered with low use of petroleum and oil-based fuels, have recyclable and compost programs, and teach students not to overeat or waste food and to be thoughtful about what they eat. Al Farrone, UCLA catering services administration, senior director and the host at UCLA said: “This tour provided us with a first-time introduction to TUCO. We really enjoyed their company and the opportunity to tour them on our campus. We learned there is not much difference in the needs of students when it comes to dining worldwide.” The executive chef at Bruin Plate explained that his team are now using ‘Trash Fish’ to help use up ‘catch’ which would not normally be sold. The catering team are using the little-known fish in foods such as dips and goujons. Their objective is to increase interest and reduce the impacts of fishing. The healthy eating theme continued across all the universities visited, and delegates spotted salad bars, plant-based dishes, grains and home-grown honey being offered daily. They were also shown how homemade salad dressings, jams and sauces are an excellent way to reduce sugar and sodium intake. In 2012, The Culinary Institute of America introduced ‘Menus of Change’. In collaboration with Harvard T.H. Chan School of Public Health, the significant initiative aims to create a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond. White shares his thoughts on the encouraging initiative, “The ‘Menus of Change’ campaign was inspiring, and I will be investigating how we can introduce something similar in the UK. We want to influence the future, and now I’m back I can’t wait to share our experiences from this eye-opening tour.” TUCO Study Tours and many of its Development Days aim to support operational activities in catering and hospitality. They also focus on food and drink trends that have been identified particularly in the TUCO Global Food and Beverage Trends Report. The insightful research project is carried out by TUCO and the Food People, and recognise the international nature of universities and colleges in the U.K. To get involved in sharing best practice, TUCO will be holding their annual TUCO Conference on 29th-31st July 2019 at the University of York. For more information, visit www.tuco.ac.uk [post_title] => 'Trash fish’, gluten free rooms and shared accommodation found by TUCO at California’s top universities [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => trash-fish-gluten-free-rooms-and-shared-accommodation-found-by-tuco-at-californias-top-universities [to_ping] => [pinged] => [post_modified] => 2019-06-28 07:35:57 [post_modified_gmt] => 2019-06-28 06:35:57 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=articles&p=22102 [menu_order] => 0 [post_type] => articles [post_mime_type] => [comment_count] => 0 [filter] => raw ) [5] => WP_Post Object ( [ID] => 21848 [post_author] => 81 [post_date] => 2019-06-13 14:24:59 [post_date_gmt] => 2019-06-13 13:24:59 [post_content] => The membership body for university caterers has run its first plant-based study tour with chefs describing the choice of vegan food as “breathtaking”. The University Caterers Organisation (TUCO) holds regular study tours to broaden the horizons of its patrons. To chime with the rising vegan and vegetarian diet trend, the group organised a trip to London.
There are few sectors where demand for plant-based food is as explosive as in universities
William Matier, founder and new business development director at Vegetarian Express which partnered for the tour, said: “There are few sectors where demand for plant-based food is as explosive as in universities.” Rob Doidge, trading head chef at the University of Exeter, said of the tour: “The vast choice of vegan food in London was quite breathtaking. This not only gave us the chance to broaden our horizons in this area of cuisine, it also gave us the chance to meet other caterers from other universities to discuss their viewpoints and the way they cater for their students.” Sarah Mcloughlin, head of academy at TUCO said, “Delegates on the tour were given the opportunity to taste a wide variety of dishes, from street food to formal dining in this increasingly in-demand food choice and they have returned to work inspired with new ideas for their menus.” TUCO plans to run the study tour again in London and Manchester. [post_title] => Vegan tour displays ‘breathtaking’ catering options to university chefs [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => vegan-tour-displays-breathtaking-catering-options-to-university-chefs [to_ping] => [pinged] => [post_modified] => 2019-06-13 14:24:59 [post_modified_gmt] => 2019-06-13 13:24:59 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=articles&p=21848 [menu_order] => 0 [post_type] => articles [post_mime_type] => [comment_count] => 0 [filter] => raw ) [6] => WP_Post Object ( [ID] => 21701 [post_author] => 82 [post_date] => 2019-06-13 00:00:29 [post_date_gmt] => 2019-06-12 23:00:29 [post_content] => I’m back from our Residence Life at California’s Top Universities study tour, and what a remarkable experience it was. Accompanied by 10 hospitality and catering professionals from universities across the UK, I had an amazing opportunity to experience first-hand how university catering is managed in the USA. Organised by our award-winning TUCO Academy, we visited five universities in seven days. These included the California Institute of Technology (Caltech), University of California, Los Angeles (UCLA), the Culinary Institute of America (CIA), the University of California, Berkeley, and Stanford University. During our visit to Caltech, we met with the senior dining services team and discovered how they successfully operate a mandatory meal plan system, including a fully stocked kitchen for students to help themselves to snacks from. We were taken on a tour of the facilities, dining rooms, cafes, retail operations and student accommodation (which, interestingly, was predominantly shared). In a marked difference to the UK, Caltech were keen to emphasise the positive benefits which shared accommodation can bring to students’ health and wellbeing. At UCLA, we found sustainability and healthy eating at the very heart of their operation. There were various outlets across a modern campus, offering food and beverages with low calorie values. In one outlet, Bruin Plate, all portions are served on smaller plates to help manage the consumption of calories and raise awareness of different food types. To encourage a healthy balanced diet, they recommend each plate not to exceed 400 calories. I was impressed to note, they also have an onsite designated gluten-free room, demonstrating just how seriously they take their approach to dietary requirements. As expected, the healthy eating theme continued across all the universities we visited, and we spotted salad bars, plant-based dishes, grains and homegrown honey being offered daily. We were also shown how homemade salad dressings, jams and sauces are an excellent way to reduce sugar and sodium intake. In 2012, the Culinary Institute of America introduced ‘menus of change’. In collaboration with Harvard TH Chan School of Public Health, the significant initiative aims to create a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond. The ‘menus of change’ campaign was inspiring, and I will be investigating to see if it can introduce to the UK. We want to influence the future, and now I’m back I can’t wait to share our experiences from this eye-opening tour.
The annual TUCO Conference takes place from 29–31 July 2019 at the University of York. For more information visit www.tuco.ac.uk [post_title] => California Dreamin’ [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => california-dreamin [to_ping] => [pinged] => [post_modified] => 2019-06-11 11:34:51 [post_modified_gmt] => 2019-06-11 10:34:51 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=blog&p=21701 [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [7] => WP_Post Object ( [ID] => 21695 [post_author] => 82 [post_date] => 2019-06-12 00:00:29 [post_date_gmt] => 2019-06-11 23:00:29 [post_content] => TUCO’s collaborative buying experience dates to the 1980s when a group of like-minded individuals from UK universities began benchmarking food prices and were concerned about the variance. The motivation was to achieve greater levels of value for money and equality. Through leveraging the collective spend on a group of universities, the overall cost was reduced. As catering procurement experts, TUCO is a wholly transparent, not-for-profit organisation. Our award-winning full-time CIPS qualified team are dedicated to cutting costs, offering a consistent and efficient buying process. Although we have a strong heritage in the higher and further education sector, working with more than 120 universities and 200 colleges across the UK, we have expanded and now work with more than 40 local authorities and 20 NHS Trusts as well. In the past 12 months, we have enhanced our framework agreements to maximise our members’ combined spend. This year, we were delighted to launch two brand-new frameworks. The first is supply and distribution of specialist vegan and vegetarian food products. The second is a one-stop shop framework for grocery provisions, frozen and chilled foods.  The award-winning TUCO procurement team wanted to create a one-stop shop for its members’ most essential needs. In total, 11 lots are available within the two frameworks. As recognised in our Global Food and Beverage Trends Report 2018, the most significant trend during 2017/2018, and perhaps food as a whole, is the move towards plant-based eating.  The new framework specialising in vegan and vegetarian food products supports caterers, enabling them to respond to the increasing demand for a diverse range of meat-free and plant-based products. 
Our members say... Brücks at the University of Edinburgh has been a big hit with customers. Whereas the previous incarnation with its ‘old panini Costa-type model’ had an average spend of £2.90 that has now risen to £3.50 and overall income has risen by 56%. “It’s showing we are developing our offer to meet the needs of this target market. TUCO has done a lot of work on food trends for 18–25-year-olds. Powerful information provided by TUCO’s Food Trends Report has been used to influence how we develop the offer at Brücks.”  Ian Macaulay, assistant director (catering) at University of Edinburgh “By using TUCO frameworks for best price ingredients, listening to our customers and watching the high street, we are able to retain students on campus even in our city centre locations.”  Ivan Hopkins, head of catering and hospitality at Nottingham Trent University “It’s a significant investment by the university. We have taken the opportunity to reposition much closer to what students find in the high street, but we are still priced below the high street and well below regional HE peers.”  Jonathan Hamblett, catering operations director at University of Nottingham
As part of our vision to entrench sustainability within all functions of TUCO, we have worked hard to embed sustainable procurement within all our contracts and framework agreements.  Sustainable procurement means institutions can meet their requirements for goods, services, works and utilities while achieving value for money. Not only does this generate benefits to their organisation, but also to society, the economy and the environment. With 270 suppliers to choose from, TUCO strongly believes in building close relationships with our supply chain to drive efficiencies and service levels.  We have removed many of the traditional barriers to entry for small providers, in terms of financial size and geographic coverage to encourage participation. This has resulted in an increase in budget spend and savings for our members.  More than 80% of TUCO suppliers are classified as micro, small or medium enterprises, and offer great value for money and innovation. Quality assurance is as important as value for money. All our food and drinks suppliers will have been through a rigorous approval process and they are at least third-party accredited. With as much as 80% of the hospitality sector, but only 5% of the education sector using an eProcurement system, the sector is fast catching up to the benefits of online procurement systems. Advantages both in time and money are well documented. It’s estimated benefits of up to 50% can be made in administration savings alone and a further 10% through transparent product pricing. Already purchasing £143m of goods and services for our members through fully compliant framework agreements, we deliver in excess of £8m in savings per annum through our digital services.  Our revolutionary web-based procurement system, TUCO Online, provides a solution for procurement to manage and control supplier trading relationships. This dynamic online purchasing portal allows caterers to take control of their operation, with key features including live pricing, goods receipting, invoice reconciliation, purchase-to-pay, variance reporting, nutritional data and gross profit analysis. It also provides recipe costings, menu engineering, flash reporting, stock management, waste management and an interactive dashboard. Furthermore, our procurement services offer a further competitions service. This beneficial service provides tailored buying support to further drive down prices. Members can create a bespoke basket of goods relevant to their individual needs to secure added value for their procurement frameworks.  Our procurement team use their specialist knowledge to provide catering insight, mini competitions, data and research to ensure members are receiving the best prices. It empowers caterers to secure added value for their procurement frameworks. To support our procurement development, our team of category managers produce TUCO Intelligence reports. These quarterly reports gather market analysis and up-to-date food and beverage trends. Ultimately, the aim is to arm buyers with the latest intelligence on trends affecting university catering operations.
To find out more about TUCO and its procurement services, please visit: www.tuco.ac.uk or contact Mike Haslin, CEO by calling: 0161 713 3421 or emailing: mike.haslin@tuco.ac.uk  [post_title] => Revolutionising procurement [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => revolutionising-procurement [to_ping] => [pinged] => [post_modified] => 2019-06-11 09:49:40 [post_modified_gmt] => 2019-06-11 08:49:40 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=blog&p=21695 [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [8] => WP_Post Object ( [ID] => 21271 [post_author] => 82 [post_date] => 2019-05-22 00:00:13 [post_date_gmt] => 2019-05-21 23:00:13 [post_content] => “You can read books and watch videos about Vietnamese and Cambodian food but only going there helps you truly understand. The inspiration and knowledge from the tour is priceless,” said one delegate who attended our Vietnam and Cambodia study tour in 2018. Learning first-hand about where cuisines come from and experiencing real life cooking demonstrations are key to the success of our award-winning TUCO Academy. Our inspirational study tours and development days aim to focus on food and drink trends, most of which have been identified in our Global Food and Beverage Trends Reports. One of our latest study tours, to Lisbon, saw a group of university and college catering professionals sample authentic Portuguese lifestyle and cuisine. During their visit delegates dined in Lisbon’s downtown, an art deco mansion in busy Bairro Alto, and traditional pubs and cafes. Upon arrival, delegates experienced the first of authentic cuisines at Bistro 100 Maneiro. The white-walled restaurant served painterly plates with Portuguese, Yugoslavian, Italian and French influences. Since it opened in 2010, the restaurant has attracted a growing audience, which favours taste, discovery and experience. Born from the original 100 Maneiras, which was the first in the capital to serve a tasting menu at a democratic price, its history and success story are a motive to experience the award-winning menu. During the study tour, delegates also had the opportunity to visit and dine at Lisbon’s largest market, Mercado da Ribeira. With stalls trading in fresh fruit, vegetables, fish and flowers since 1892, this domed market hall contains 20 to 30 restaurants, which are home to a variety of meals provided by top Lisbon chefs. Through our TUCO banner - Learn – we want to support you and help your teams achieve success. From catering and hospitality professionals to directors of accommodation and commercial service and heads of campus services, the TUCO Academy offers courses to suit various levels of learning and development. As I pen this, I am currently on our Residence Life at California’s Top Universities study tour. So far, we have visited universities such as the California Institute of Technology and the University of California, Los Angeles. I highly recommend you book on to one of our inspirational study tours or development days. Our next study tour in London, On Trend - Vegan and Vegetarian, sold out very quickly. Don’t miss the chance to book on to the Bologna Barista Tour in Italy, taking place on 10th June 2019.
For more information about joining TUCO, visit www.tuco.ac.uk [post_title] => Combining experience and study [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => combining-experience-and-study [to_ping] => [pinged] => [post_modified] => 2019-05-15 10:37:46 [post_modified_gmt] => 2019-05-15 09:37:46 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=blog&p=21271 [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [9] => WP_Post Object ( [ID] => 21259 [post_author] => 82 [post_date] => 2019-05-16 00:00:38 [post_date_gmt] => 2019-05-15 23:00:38 [post_content] => TUCO Competitions is one of our biggest annual events, and last year celebrated its 25th anniversary. Since it was established in 1993, each year more than 150 entrants from across the UK take part in the competitions. It’s an opportunity for college and university caterers to showcase their extraordinary breadth and range of hospitality skills. Derived from our TUCO banner –Learn – TUCO Competitions is organised by our award-winning TUCO Academy and supported by our partners and members. Our reputable competitions include the popular bar skills competition, barista skills challenge, chefs’ challenge, cook and serve challenge and the exclusive salon culinaire. Each year, we present challenges relating to the current student eating and drinking habits. Hospitality, in the further and higher education market, is an innovative and diverse environment. One which delivers not just student food but also best-in-class fine dining to corporations and VIPs. Our competitions are a real opportunity for caterers to present distinctive menu ideas and produce dishes with fine dining qualities. This year, to promote diversity and variety, we introduced two brand-new competitions. The first, a photography challenge for the Instagram savvy competitor. And the second, a grab and go challenge. This competition was introduced in response to students’ busy lifestyles, which have led to an explosion in the popularity of grab and go meals and snacks. With more and more consumers looking for healthy, fast food options, the new grab and go challenge saw competitors share their creative side. In line with our sustainability values, competitors could only use sustainable or disposable containers and wrappers for this challenge. Delegates were presented with a variety of inspiring dishes which were all suitable for a university grab and go outlet. Our Global Food and Beverage Trends Report 2018 found nearly six in ten (58 per cent) of consumers aged 18-34 said they like to take pictures to share on social media. The new photography challenge enabled photographers with a good eye for natural, colourful food, the opportunity to express their passion in food photography. They did this by capturing images of chefs in action during the cook and serve challenge and captured still life shots of beautifully plated dishes. For many entrants, TUCO Competitions is a completely new experience. A unique platform to share innovative ideas and learn from industry influencers. Our carefully selected panel of competition judges are a significant part of our objective to give competitors valuable feedback, whether it be positive or negative. From this, competitors acquire new, or modify existing, knowledge, skills and preferences. A view from the judge’s panel “The main objective of starting the Competitions all those years ago was to help show off the calibre of staff working in the university sector and to give the chefs the opportunity to network and develop their skills. The competition continues to grow, helping to keep chefs abreast of food trends and where the industry is at today. One of the results of this has been that talented chefs from within the industry have successfully moved over into the university sector, which in turn has helped to lift standards and aspirations even higher.” Peter Griffiths, president of the British Culinary Federation and head of the chef’s panel of judges “The Craft Guild of Chefs believe that competitions are key to the development of skills and careers. This sector is producing some great chefs and it is fitting that many institutions are at the forefront of industry events throughout the year. We hope to see university chefs competing in the Craft Guild of Chefs National Chef of the Year in the coming years.” Andrew Bennet, chairman of the Craft Guild of Chefs and chef’s competitions judge
To help support chefs thinking about choosing a career in higher education, TUCO has developed an interactive career map, which is free to use and available on our website at www.tuco.ac.uk/learn/career-map. For more information about TUCO visit www.tuco.ac.uk [post_title] => University caterers triumph at TUCO Competitions [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => university-caterers-triumph-at-tuco-competitions [to_ping] => [pinged] => [post_modified] => 2019-05-15 09:48:52 [post_modified_gmt] => 2019-05-15 08:48:52 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=blog&p=21259 [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [10] => WP_Post Object ( [ID] => 20280 [post_author] => 82 [post_date] => 2019-02-19 14:10:10 [post_date_gmt] => 2019-02-19 14:10:10 [post_content] => Have you got what it takes to compete against the very best in university catering? Whether you’re a chef, waiter, barista, bartender or even if you like to bake in your spare time, I am delighted to tell you our annual TUCO Competitions are back for 2019. As ever, they challenge university caterers to put their talent and skills to the test. To promote diversity and variety, this year we have introduced two brand-new competitions, a photography challenge and a grab-and-go challenge. Both of these are relevant to current student eating and drinking habits, along with emerging trends. The new photography challenge is perfect for the Instagram-savvy catering operation seeking picture-perfect food and drink. In our Global Food and Beverage Trends report 2018, it found we want quality, nutritious food, but visual display is important, too. The report found nearly six in ten (58%) of consumers aged 18–34 said they like to take pictures to share on social media and, with that in mind, this competition will showcase photographers with a good eye for natural, colourful food. Fast food healthy options Last year, our Student Eating and Drinking Habits report found many university-based catering outlets are used between 10am and 2pm, in which case consumers are likely to look for healthy, fast food options. The brand-new grab-and-go competition challenges caterers to deliver two plates of a hot savoury dish using a bread or dough-based carrier, along with two plates of an allergy-free dessert. These dishes must be suitable for a university grab-and-go outlet. In line with our sustainability values, all competitors must use sustainable or disposable containers and wrappers. These new challenges will run alongside our established competitions including our popular bar skills competition, barista skills challenge, chefs’ challenge, cook and serve challenge and our exclusive salon culinaire. Best in class Catering for universities puts us in a unique position. During term time we cater for students from across the globe, and when terms closes, we provide best-in-class hospitality to blue chip companies and all manner of private and corporate clients. It’s an extremely broad range of skills required and if we consider the evolution of food and beverage trends in the last few years, the expectation for tasty, quality meals and excellent hospitality services has never been higher. Our prestigious TUCO Competitions take place on 26 and 27 March at the University of Warwick. We look forward to seeing you there. For more information, visit www.tuco.ac.uk/component/zoo/item/welcome-2019 [post_title] => Challenging caterers to work with new trends [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => challenging-caterers-to-work-with-new-trends [to_ping] => [pinged] => [post_modified] => 2019-03-06 09:37:40 [post_modified_gmt] => 2019-03-06 09:37:40 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=blog&p=20280 [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) [11] => WP_Post Object ( [ID] => 20119 [post_author] => 78 [post_date] => 2019-02-15 10:15:58 [post_date_gmt] => 2019-02-15 10:15:58 [post_content] => The University Caterers Organisation (TUCO) has collaborated with The Oxford Cultural Collective to launch its brand-new research ‘Hospitable Campus’. The publication signifies TUCO’s intention to start a national conversation about ways in which on-campus hospitality can make positive contributions to student wellbeing. Some of the key learnings from the research are:
  • Front-line hospitality staff can elicit powerful emotional responses from students – both positive and negative. In addition, they can (where appropriate) assume informal pastoral roles, listening to and responding empathetically to students’ needs.
  • It is increasingly the case that universities require all staff, no matter their roles, to assume collective responsibility for student wellbeing. It is reasonable, therefore, that in-house caterers should prioritise the need for employees to make positive contributions to student wellbeing. This is likely to be more achievable for in-house caterers than for teams employed or managed by outsourced companies.
  • Reflecting a belief that meaningful interaction with students enriches their lived experience and helps to create a community spirit, a key aim is to personalise service across all the university's cafés and halls of residence.
The research comprises four case studies, and key take-homes are: University of Manchester
  • A defining characteristic of the student body at the University of Manchester is its cultural diversity. While catering outlets cannot satisfy all tastes, serving food representing a wide range of nations and cultural backgrounds does signify an appreciation of the value of diversity and a conscious desire to be inclusive.
Harper Adams University
  • Proactively encouraging and supporting students to form special interest societies strengthens community spirit. Recent examples include the new Veterinary Society, and others focused on yoga, cinema and dog-walking.
The University of St Andrews
  • Student feedback is used actively to shape catering provision and students are informed about how their feedback has been used.
The University of Huddersfield
  • The catering operations manager sits on a Student Forum, hosted by the Students’ Union, the members of which represent multiple nationalities and cultural groups. Open and ongoing dialogue informs catering provision that responds to the diverse needs of the entire student body.
Matthew White, chair of TUCO comments on the research: “As sector leaders, we are challenged to sharpen our thinking on student mental health and wellbeing and provide support through dedicated initiatives. With an estimated 171 cultural representations in further and higher education, it is important for us to promote and support a positive community atmosphere. “We are excited to launch this relevant piece of research and wish for all our institutions to embed positive initiatives within their catering and hospitality services, to influence student wellbeing. We believe the power of good food, drink and hospitality can help promote a sense of inclusion, community and belonging.” See the research in full at www.tuco.ac.uk/grow/tuco-research   [post_title] => Promoting a sense of community through good food [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => promoting-a-sense-of-community-through-good-food [to_ping] => [pinged] => [post_modified] => 2019-02-15 10:15:58 [post_modified_gmt] => 2019-02-15 10:15:58 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=articles&p=20119 [menu_order] => 0 [post_type] => articles [post_mime_type] => [comment_count] => 0 [filter] => raw ) [12] => WP_Post Object ( [ID] => 19749 [post_author] => 82 [post_date] => 2019-01-31 14:51:42 [post_date_gmt] => 2019-01-31 14:51:42 [post_content] => A quarter of the 9,000-strong student body at the University of St Andrews live in full-board university accommodation, with weekday breakfast, lunch and dinner provided. Why is that important? Because promoting and supporting a positive community atmosphere is a shared responsibility.  And with students’ positive mental health and wellbeing now a key priority for UK universities and colleges, we believe the power of good food, drink and hospitality can help promote a sense of inclusion, community and belonging. St Andrews was one of the case studies we put forward in Hospitable Campus, the research TUCO launched at its Winter Conference 2018. The message is continuously reinforced that students are the lifeblood of the university, and that their health and happiness is the key to success and building a global reputation. Residential and Business Services, which employs 350 staff at St Andrews, is responsible for student accommodation, catering and conferences. Training and development are being established to ensure its catering and hospitality provisions becomes even more attuned to the needs of the culturally diverse student population, a cultural change project has been launched and a cultural change manager appointed. A key aim is to create a welcoming and secure environment and to actively support students’ wellbeing. How? By building strong relationships with students through daily interactions, routine and menus that have been developed to reflect modern lifestyles. Student feedback is used actively to shape catering provision. Hospitable Campus, produced in collaboration with the Oxford Cultural Collective, demonstrates our intention to start a national conversation about ways in which on-campus hospitality can make positive contributions to student wellbeing. Further case studies were supplied by the University of Manchester, the University of Huddersfield and Harper Adams University. With an estimated 171 cultural representations in further and higher education, there is a lot of ground to cover. We recommend caterers think strategically and communicate their intentions clearly, committing to supporting student welfare. Even in commercial environments, where the depth of interactions is limited, hospitality staff can elicit powerful emotional responses. Ultimately, the aim is to generate a sense of community. By focusing on the intended outcomes of hospitality provision, communicating an upbeat message about the value of inclusion and community, and by stimulating positive emotional responses, we can challenge ourselves to embed a culture of life-enhancing hospitality. Hospitable Campus – foodservice management and student wellbeing research is available at www.tuco.ac.uk/grow/tuco-research [post_title] => Hospitality plays a principal role in student wellbeing [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => hospitality-plays-a-principal-role-in-student-wellbeing [to_ping] => [pinged] => [post_modified] => 2019-01-31 14:51:42 [post_modified_gmt] => 2019-01-31 14:51:42 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=articles&p=19749 [menu_order] => 0 [post_type] => articles [post_mime_type] => [comment_count] => 0 [filter] => raw ) [13] => WP_Post Object ( [ID] => 19228 [post_author] => 82 [post_date] => 2019-01-23 00:00:03 [post_date_gmt] => 2019-01-23 00:00:03 [post_content] => We can all agree that we had some fantastic weather this summer, but what consequences will this have on food supply? We’ve just released our latest TUCO Intelligence food and drinks trends report, a series of reports designed to arm buyers with the latest intelligence on trends affecting caterers and anyone supplying them. In Q3, the report found the extended bad weather at the start of the year, followed by the extended hot spell in summer across the UK and Europe was widely expected to result in a poor fruit and vegetable yield. It predicted the fluctuation in temperature would also affect the production of dairy, eggs, fish, seafood and alcohol. In our Q4 intelligence report, it was found the production of maize, cooking oil, fish, alcohol and dairy are still a worry. This year’s weather conditions have put stress on farming costs and yields. Butter prices increased 50% in the first half of the year and remain higher than expected, while rapeseed oil crop is expected to be 10% down and North Sea cod prices rose in the summer by approximately 20%. Brexit adds to the concern, with many caterers discussing contingency plans and whether it is necessary to stockpile food in preparation for any potential delays and shortages that could result if no agreement is reached by March 2019. According to the Food and Drink Federation’s (FDF) latest business confidence survey, it revealed that more than a third (38%) of food manufacturers surveyed are reporting an increase in costs as a result of stockpiling. It is for caterers to monitor, and we can help, as our professional procurement team can ease pressure by continuing to ensure our members receive best value for money in today’s market. We never sit still at TUCO, and I am delighted to share the news that TUCO won ‘Procurement Team of the Year’ award at this year’s Foodservice Cateys. It was a great event, and the procurement team thoroughly deserved it for all their hard work and new initiatives they launched this year. Congratulations to the team! TUCO Intelligence food and drinks trends reports are available to view at: www.tuco.ac.uk/grow/tuco-research [post_title] => Extreme weather affects key commodity areas [post_excerpt] => [post_status] => publish [comment_status] => open [ping_status] => closed [post_password] => [post_name] => extreme-weather-affects-key-commodity-areas [to_ping] => [pinged] => [post_modified] => 2019-01-22 11:22:16 [post_modified_gmt] => 2019-01-22 11:22:16 [post_content_filtered] => [post_parent] => 0 [guid] => https://universitybusiness.co.uk/?post_type=blog&p=19228 [menu_order] => 0 [post_type] => blog [post_mime_type] => [comment_count] => 0 [filter] => raw ) ) [post_count] => 14 [current_post] => -1 [in_the_loop] => [post] => WP_Post Object ( [ID] => 23015 [post_author] => 82 [post_date] => 2019-08-15 00:00:01 [post_date_gmt] => 2019-08-14 23:00:01 [post_content] =>

Our members regularly ask what development opportunities are offered to aspiring directors in hospitality. We saw an excellent opportunity to devise a course for senior managers to further growth in this unique field. A year ago we launched our master’s in hospitality leadership in universities and the public sector, a collaboration between our award-winning TUCO Academy and London South Bank University (LSBU) school of law and social sciences.

Now almost halfway through the two-year course, the MA students have buckled down and worked through the seven modules consisting of product and market trends and drivers, strategy and visioning, hospitality leadership, marketing and merchandising, sustainable design and operation, comparative study and a hospitality consultancy project.

We have followed that journey to date and I am delighted to see the remarkable progress demonstrated in the past nine months. In July, as part of the bespoke learning field trip, a small group of the MA students went to Berlin to visit five university catering locations and then returned to the UK to visit the University of Manchester. They visited three catering sites and two coffee bars in Berlin, each a part of studierendenWERK BERLIN, the service provider for the students of the Berlin universities. They were taken on a tour of the accommodations and the back of house catering operations, which in turn will help them complete part of one module on comparative study.

In Berlin, they saw all catering sites have a traffic light system; green for unlimited eating, amber for eating occasionally and red for those who dine infrequently. Payment is completely cashless in all facilities and, in general, more than 50% of the menus are vegan and vegetarian.

As chair of TUCO, an organisation with significant sustainability values, I’m happy to learn that an increase in plant-based dishes is being adopted internationally.

On 11 October, TUCO will host a master’s taster event at LSBU. Potential students can get more course information, application process guidance and bursary information. We were extremely proud to have fully sponsored 10 TUCO members in the first cohort and we are delighted to once again offer a bursary to TUCO members for the 2020 intake, too. Bursaries of up to 100% of teaching fees are available to TUCO members.

For more information, visit: www.tuco.ac.uk

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TUCO

Tel: 0161 713 3420
What we do

TUCO is the leading professional membership body for higher and further education caterers. Under our four cornerstones of Share, Learn, Buy and Grow we support our members through:

  • the sharing of best practice
  • skills development opportunities
  • the power of group purchasing / sourcing
  • insight and research-driven innovation and advice

Membership is open to individuals and institutions working within the public sector. We offer three classes of membership: Full, Associate and Affiliate.

Click here for details on how to join us.

About us

At TUCO, we are passionate about highlighting and recognising the high skill-level within the industry. We work with our members to build a stronger, bigger and brighter workforce, through initiatives such as the TUCO Skills Competition and the TUCO Academy.

Industry-leading frameworks and new initiatives such as TUCO Online – our new e-procurement system – have opened-up a wealth of opportunities for our members. These enable our members to get the best value from suppliers of all sizes, to recruit skilled employees and to future-proof their business for the changing environmental and competitive landscape.

To help our members to grow and thrive, each year TUCO undertakes a series of research initiatives. In 2017 this will include the TUCO Benchmarking Against the High Street survey and TUCO Global Food Trends Report.

Ask us a question

Want to find out more about our industry-leading frameworks? Interested in hearing about our quality learning and development opportunities? Want to become a member?

Visit http://www.tuco.ac.uk

Visit info@tuco.ac.uk

Video

The University of Sheffield's David McKown scoops top hospitality award for education and training

Peter Walters, Keele University'€™s Executive Chef, creates a heart-warming dish in time for St Valentine's Day