Julie Coates-WalkerHead of Commercial

About Levy Restaurants UK

18th September 2014

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

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

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

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

Celine Ricord Corporate Responsibility Manager

Sustainability on the Menu

Corporate Responsibility Manager

18th September 2014

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

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

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

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

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:

Thank youThank you