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Julie Coates-WalkerHead of Commercial
About Levy Restaurants UK
18th September 2014
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B2B brand
The Levy Restaurants brand becomes a single The Levy Restaurants brand becomes a single
B2B brand for Compass UK&I’s sport, leisure
and hospitality sector
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UK brand architecture
Levy brandvisibility
Client brandvisibility
Compass Group UK&I
PLC Shareholders/
Shareholders
Levy Restaurants UK
Sports, leisure and
White label:e.g. Twickenham Experience
B2C customers, corporate and private bookers
Levy brand
Client brand
Sports, leisure and
hospitality clients
and influencers
and private bookers
Venue brands:e.g. Salisbury Cathedral
Customers, corporate and private bookers
Experience brands: e.g. Levy Restaurants, Leith’s,Tom’s Kitchen
B2C customers, corporate and private bookers
Channel brands Keith Prowse,
Lime Venue Portfolio, Payne & Gunter,
LSS
Customers, corporate and private
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Our legacy in the UK
We have lots of different brands
• All of these brands are market leaders in their sector
• To bring them into our business fold, we use a descriptor
‘A Levy Restaurants UK’ Business
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Our brand portfolio
• We are proud of our heritage• We are proud of our heritage
• Our heritage brands will continue to be customer-
facing where our clients and their customers have
strong affinity with them
• Team communications are powered by Levy
Restaurants UK
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Celine Ricord Corporate Responsibility Manager
Sustainability on the Menu
Corporate Responsibility Manager
18th September 2014
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Sustainability on the Menu
� Sourcing British and local produce� Sourcing British and local produce
� Preserving our natural resources
� Providing healthier food options
� How responsible initiatives can positively impact the environment and on the society but also absolutely make business sense
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Sourcing British and Local
Produce£10 spent on local food can generate £26 for the local economy£10 spent on local food can generate £26 for the local economy
46% of consumers want to support British producers
At QEII, we buy 80% British Food & Drink! All the meat is British even the chorizo. We also source locally beers, cheeses and bread < 8 miles.
� Supporting our economy and addressing customer needs
Sources: New Economics Foundation, IGD ShopperVista, February 2014
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Preserving our Natural
ResourcesSource: http://www.wrap.org.uk
As an industry we waste 920,000 tonnes of food and drink annuallyAs an industry we waste 920,000 tonnes of food and drink annually
=> Costing £2.5bn every year
We signed up to the WRAP Hospitality Agreement and are committed to reducing food and packaging waste by 5% by 2015.
We have tools in place to help our chefs waste less every day.
We donate surplus food to local charities (Kia Oval & Ricoh Arena)
At Excel, food waste is composted via the on-site wormery.
� Reducing food waste and achieving operational effectiveness
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Providing Healthier Food
Options
74% of UK consumers try to eat low-fat food*74% of UK consumers try to eat low-fat food*
69% of UK consumers tend to avoid sugar-rich food and sweets*
At QEII, we have super food menus and fresh juices to help our customers perform at their best.
As an industry, we have the opportunity to make sure we provide healthy options at all time (fruit snacks, juice bars).
� Supporting healthier lifestyles and seizing new growth opportunities
* 2013 Irish Food Board survey
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Summary
Sustainable initiatives
positively impact our positively impact our
environment and society.
Above all, it makes business
sense.
Let’s embrace every
opportunity to be more
responsible as an industry!
ISO20121 Sustainable Events Management
Working with:
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Thank youThank you