The agreement covers 48 locations in the north west and 48 locations in the east of England.
Elior will create a range of menus using a bespoke nutritional programme that can be tailored to reflect local tastes. It will also meet the needs of residents with a wide range of dietary requirements, including diabetes and dysphagia.
Rachael Junge, managing director in the north west, said: “At Four Seasons we pride ourselves on providing Special Resident Experiences and the food we serve on a daily basis is a huge part of our residents’ day. Our partnership with Elior has helped us to consistently offer nutritious meals that residents love.”
Following its successful tender, Elior demonstrated its capabilities through a ‘proof of concept’ trial at eight homes in Manchester and will now roll out its plan across the remaining 88 sites.
Sunil Bhatt, Four Seasons Health Care procurement project manager, said: “We partnered with Elior because of their vast bank of care catering expertise. By letting Elior manage our catering, we’ve freed up our home managers’ time, so they can focus on delivering very good care within their homes.”
Robin Comerford, healthcare development director for Elior, said: “We’re looking forward to bringing our sector-specific expertise to Four Seasons Health Care. Food is one of the most important aspects of the care home. It improves the residents’ quality of life and is a focal point for friends and families. By raising the standard of catering, we’re revealing the excellent service residents receive, and helping Four Seasons Health Care increase occupancy.”
The contract will see more than 500 care home team members become part of Elior.