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Wolves puts Levy UK on the menu at Molineux Stadium

Compass Group’s sports, leisure and hospitality company, Levy UK, has been appointed as the exclusive food and hospitality provider at Wolverhampton Wanderers’ Molineux Stadium, following a competitive tender process.

The contract, which commences on 1 June 2019, will see Levy UK cover all match day and non-match day food and beverage offerings at the stadium, including hospitality areas and concourse kiosks. It will also manage the catering for the club’s First Team squad and Academy at the Sir Jack Hayward Training Ground.

Levy UK currently service Chelsea F.C.’s Stamford Bridge, Leicester City F.C.’s Kingpower Stadium and the newly opened Tottenham Hotspur F.C. Stadium, along with a number of other venues including The O2 and Twickenham Stadium.

Wolves Managing Director Laurie Dalrymple said: “Fan experience is at the heart of everything we do and it was absolutely integral to us that whoever we appointed would bring an improved experience when purchasing food and beverage inside and around Molineux.

“Levy UK has proven themselves across a host of prestigious and highly regarded sporting and non-sporting venues, and we’re excited to welcome them to the team as we continue our journey, growing on and off the pitch.”

Jon Davies, MD at Levy UK, added: “We’re looking forward to a successful partnership with Wolves. This is another great opportunity for Levy UK and we cannot wait to roll-out our vision and start developing new long-term experiences with the club.

“We plan to deliver a world-class catering operation that’ll further elevate the club and excite the passionate fanbase. Part of our vision is to further develop the culinary offering by creating more choice on menus as well as integrating technology to further enhance the guest experience.

“It’s an exciting time for Levy UK and Wolves will benefit from our move towards engineering a better catering business that puts sustainability, creativity and responsibility at the forefront of operations as we continue to reduce food waste and think differently about the environment.”

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