Wolverhampton Wanderers have appointed foodservice operator Levy UK to provide catering facilities at the Molineux stadium.
Levy, the sports and leisure wing of Compass Group, currently service Chelsea FC's Stamford Bridge, Leicester City FC's Kingpower Stadium and the newly opened Tottenham Hotspur FC Stadium. It comes as Wolves consolidate their place in the premier league, having been promoted to the top tier last season.
Levy's contract, which begins 1 June 2019, will see them cover match day and non-match day food and beverage offerings, including hospitality areas and concourse kiosks. The firm will also cater for the first team squad and academy at the Wolves' training ground.
Wolves managing director Laurie Dalrymple said: "We are delighted to announce Levy UK as our new catering partner and we are really looking forward to some of the benefits our supporters will see as our partnership progresses.
"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, managing director 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."