Aramark has been awarded a five-year catering contract with Writtle University College, the new contract win will see the relaunch of the University College’s main restaurant.
Set in the Essex countryside, Writtle provides further and higher education programs, as well as apprenticeships and short courses. On a steady journey of growth, Writtle was awarded university college status in May 2016.
The contract will serve as an opportunity to introduce new offerings, including a relaunch of the University College’s highly popular main restaurant. The Aramark team plans to showcase the latest food concepts, alongside a brand-new salad bar, soup station and plant market station. Aramark will give the space an updated look and feel, designed to optimise the customer experience.
The university’s popular ‘Thyme Out’ and ‘Watering Hole’ cafes will also get an Aramark makeover and will include cold, grab-and-go, and fresh new retail products. Both will boast extended opening hours to better meet student needs. Plans to expand the reach of the new food services even further are already in the pipeline.
In a first for the Writtle campus, Aramark also plans to bring a Starbucks offering. Students will soon be able to enjoy a coffee or a tasty treat in a new purpose-designed space.
Lawrence Shirazian, Managing Director, Aramark Food Services UK welcomed the announcement, “We are delighted to have been awarded this contract and really look forward to working with Writtle University. We are excited to create a customised campus dining experience infused with flavour, fun, variety and convenience.”
Professor Tim Middleton, Vice-Chancellor of Writtle University College said “Writtle is excited to drive an improved service and we feel confident that, in Aramark, we have found an open and honest partner who can provide a quality service, whilst truly caring for the team members on site. Aramark has an impressive track record of taking an innovative approach to providing healthy meals, and we are looking forward to working with the team to develop nutritious menus that our students will enjoy.”