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UT extends Aramark to 2027

Contract extension calls for investments in dining infrastructure, mandatory minimum meal plan for full-time undergrads at University of Tennessee-Knoxville.

Mike Buzalka, Executive Features Editor

December 8, 2015

1 Min Read
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The University of Tennessee-Knoxville (UT) has extended its dining services contract with Aramark for an extra five years, to June 30, 2027, according to a report in the Knoxville News-Sentinel.

UT will receive 14 percent commission as well as a total of $15.25 million, made in increasing payments annually from 2017 to 2027, mostly to be used for food service renovations and dining in the new $177 million student union building, and in a $94 million residence hall now under construction. Aramark also agreed to pay the university an extra $350,000 over time until June 2027 as a financial commitment to renovations at convenience stores on campus.

Aramark first became UT’s dining services provider in 1997 and it won a 10-year renewal in 2007, later extended by 5 years and now for another 5 years.

The contract also calls a required $300 flex plan for full-time undergraduates not on a meal plan, which is new this semester.

Contact Mike Buzalka at [email protected]

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Aramark

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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