CUBO Group Lead Spotlight: Lesley McIvor

At CUBO, we’re proud to have a range of groups that bring our members together to share knowledge, challenges and best practice. Our Special Interest Groups connect colleagues working in the same service areas, while our Regional Groups link members from nearby institutions. Both provide invaluable opportunities for support, information sharing and professional development.

To celebrate the people who lead these groups and help drive important conversations that matter to our sector, we’re introducing the chairs who are at the helm.

This week, meet Lesley McIvor, Chair of the CUBO Contract Catering Group.

1. Can you tell us a bit about your career journey and how you came to your current role?
   
   I began my journey at Southampton Solent University as a student, studying BA Accountancy and later completing my MBA. After graduating, I joined the university professionally, starting in student accommodation. That role gave me a strong foundation in service delivery and student engagement. I then progressed through estates and facilities, gaining hands-on experience across soft FM areas—including cleaning, security, and catering. Over time, I developed a particular interest in outsourced service models, especially catering, and now lead our specialist interest group focused on this area.
   
   This year marked a personal milestone as I celebrated 20 years at Solent University, a journey that was proudly featured in the university’s Staff Stories. It was a moment of reflection and pride, made even more special by my team winning the Excellence in Customer Service Award at the Solent Star Awards. These recognitions are a testament to the dedication, collaboration, and passion that drive our work every day.

2. What’s the focus of your special interest group, and why is it important in the current HE landscape?
   
   Our group focuses on outsourced catering services—a vital component of campus life that intersects with wellbeing, sustainability, and commercial strategy. In today’s higher education landscape, institutions are under pressure to deliver high-quality, cost-effective services while meeting evolving student expectations. Outsourced catering providers are key partners in that mission, and our group explores how to optimise these relationships, innovate delivery models, and respond to sector-wide challenges.

3. What are some of the common challenges or hot topics your group has been discussing lately?
   
   We’ve been tackling a range of pressing issues, including:

• Legislative changes: From allergen labelling regulations to evolving food safety standards and employment law, keeping up with compliance is a constant challenge—especially when working across multiple contracts and providers.
• New models of delivery: The rise of hybrid catering formats, dark kitchens, and app-based ordering has reshaped how students interact with food services. We’re exploring how to integrate these innovations while maintaining quality and consistency.
• Cost pressures: Inflation, supply chain volatility, and rising energy costs continue to impact margins and service levels.
• Sustainability: Reducing food waste, sourcing ethically, and aligning with institutional net-zero targets are top priorities.
• Student expectations: There’s growing demand for plant-based options, inclusive menus, and flexible dining formats that reflect diverse lifestyles and values.

4. Why would you encourage colleagues to get involved in a CUBO special interest group?
   
   CUBO SIGs are a goldmine of insight and collaboration. They offer a space to share best practice, troubleshoot challenges, and stay ahead of sector trends. Whether you're renegotiating contracts, launching new services, or simply looking to learn from others, the group provides a supportive and forward-thinking community. It’s also a great way to build your professional network and contribute to sector-wide progress.

5. What’s one piece of advice you’d give to someone new in your area of expertise?
   
   Understand the operational detail—but always keep sight of the strategic picture. Outsourced catering is about more than food; it’s about partnerships, student experience, and institutional reputation. Build strong relationships with providers, stay informed about industry trends, and never stop asking how things could be done better.

6. And finally – what do you do to recharge outside of work?
   
   I love to travel—it’s the perfect way to gain fresh perspective and immerse myself in new cultures. Spending time with family and friends is especially important to me, whether we’re sharing a meal, discovering new places together, or simply making lasting memories. I’m always drawn to new flavours and experiences, and nothing lifts my spirits quite like live music. Whether it’s an intimate local gig or a full-blown festival, the energy and atmosphere never fail to inspire and recharge me.