Pelican Edge - Autumn 2022

ALSO IN THIS ISSUE

AUTUMN

people

Purchasing Services

EXPERTISE

best ways

to cope with

Deposit Return Scheme

the scenes

we support

to plan a

SYSTEMS

WELCOME TO THE AUTUMN ISSUE OF THE PELICAN EDGE!

Welcome to the latest edition of the Pelican Edge. Like you, we face the new normal of our post-pandemic world, wondering what will hit the industry next!

We hear about the challenges of spiking inflation, and staff shortages, from our clients every day. That, in turn, has challenged us. We've had to take our crea tivity to new levels to ensure we provide you with expertise and solutions to keep your organisa tions and businesses function ing efficiently and minimise the impact of rising costs.

Team members have shared some proven best practice tips for you in the following pages, covering how to reduce costs, switch products and save, and use innovative solutions and technology to free up staff time.

One delight for us is that our efficiency tool, Pi, is gaining in popularity from those who want to streamline their operations and work smarter. From ordering to paying suppliers, controlling costs and budgets, and managing stock and menu, Pi has lots to offer. Remember this tremendous online system, which we've developed inhouse over the last decade, remains free for all Pelican clients! And with training, management and support delivered by our in-house team. We continue to invest in system development to offer more functions that will streamline our clients' workload even further and make their lives easier!

Legislation continues to bear down on us. Kim Goodchild provides a quick update on the latest Public Procurement Law. Sustainability remains a hot topic, with a few new government schemes and regulations to be introduced. One of them is upcoming food waste legislation impacting large

hospitality operators. Matt Ferris explains how a new Pi module can help you measure and reduce food waste much more quickly and efficiently. In Scotland, a new deposit return scheme is going live in 2023, and it's planned to be rolled out in England, Wales and Northern Ireland in 2024.

We've also included some case studies showing how we support different types of clients and share the latest food trends and commodity market updates to help you stay ahead!

At Pelican, we're growing to meet the needs of our expanding client base. And as our team is giving us the Pelican edge in the marketplace - we continue to invest and support the team with professional development, new apprenticeship and mental health first aid training

Ian Holliday, Director at Pelican Procurement Services

to create a healthy and balanced working environment.

Remember, if you need our help, get in touch - we're happy to share our experience across the procurement landscape as it quickly evolves. Please reach out to us at hello@pelicanprocurement.co.uk

Finally, as always we appreciate all the Pelican Edge feedback we receive. Please do keep it coming as we love to hear from you.

Simona, our Senior Marketing Manager at simona.hardy@ pelicanprocurement.co.uk is on standby to receive your feedback.

WE ARE GROWING: MEET OUR NEW TEAM MEMBERS!

Ian Holliday, Director at Pelican Procurement Services

The Pelican team continues to grow as we respond to increasing demand for our business support services and systems.

We are increasingly finding that hospitality and catering professionals are focused not just on costs but increasingly, looking for ways to work more efficiently in a world where staffing problems remain a big issue.

Pelican has seen several new arrivals thanks to strong market demand for more procurement and supply chain expertise.

Carly Phillips New Business Manager, Pelican Group Purchasing

“I have over ten years of sales experience in retail and hospitality. My roles included generating new opportunities across the hospitality sector for leading industry suppliers, including cleaning and hygiene supplier Bunzl, and La Bottega, a premium guest amenities supplier.

My role at Pelican is to learn about hospitality operators' challenges and advise them about all the solutions and systems we have to improve their bottom line and enhance their day-to-day operations.

Outside work, my passion is dancing! I trained to be a professional dancer at a performing arts college, and danced professionally on cruise ships.”

Rupert Lynch Client Procurement Manager

“Before joining Pelican, I enjoyed a number of roles within the food service industry.

I started as a chef at the Hole in the Wall, near Cambridge, which won multiple awards, including the best Sunday lunch in the Observer food monthly awards.

Then I gained valuable insight into the day-to-day running of catering operations in the education sector as a catering manager at a school in Oxfordshire.

After this, I worked as a client relationship manager and chef

consultant for a procurement business. I enjoy supporting a wide range of clients, from menu development to team training and day-to-day operational commitments.

Having grown up on a farm, I am passionate about food, its provenance and providing the best service to clients.”

Hadleigh Wallenberg eProcurement Fullstack Developer

“I’ve been a software developer for 15 years and I have a BSc Hons in Computing and IT. My background is in life and pensions online services, but I decided to leave that industry for a new challenge.

My role is to help maintain and improve the Pelican back-office systems supporting the day-to-day running of Pi. I enjoy the interaction between the business and IT and encourage collaborative software development to build meaningful and less complicated systems.”

“I engage with our clients, learn about them and their operation set-up, build rapport, and ensure I provide the best service possible, helping them achieve their goals.”

re-development of the Cherry-Pi ordering system's server-side API.”

Rachel Johnson New Business Manager – Pelican Procurement Services

“After graduating from catering college in Carlisle I began my career as a chef in a small Scottish country hotel. I then moved down south to Newmarket as a racehorse groom and cook combining my two big passions in life. After too many cold mornings, I decided to start a career in the food service industry. Over the past 30 years, I have worked for some of the biggest best-known suppliers in the industry, working predominantly in the health and education sectors.

learn about them and their operation set-up, build rapport, and ensure I provide the best service possible, helping them achieve their goals.

Outside work, my favourite hobby is riding a horse and helping a friend look after her horse a few times a week!”

Sarita Gauchan Client Procurement Support

James Long Senior .Net API DevelopereProcurement

“I have a computing degree and have been a developer for over 20 years, gaining experience across various industries, including travel, banking and education. I am passionate about solving problems, using the latest technology, and building valuable software that will help enhance the customer experience and give the company an edge in the marketplace.

I enjoy working as part of the Pi development team as a Senior .NET API developer. One of my primary focuses in my new role in the coming months will be the

Recent changes in the sector made me take the next step in my career and join the team at Pelican as a new business manager in the public sector. In my new role, I am advising organisations about solutions to run their operations more effectively and efficiently.”

“In my previous roles, I gained great experience in administrative and data management and have strong IT and analytical skills. So, an opportunity to join Pelican in client procurement support seemed like the best fit for me. In this role, I will be able to provide support to account managers and other key stakeholders with administration, analysis, client service and contract management.”

Sanjith Aravinthan Pricing Analyst

Lisa Boyd Client Account Manager – Pelican Group Purchasing

“I have over 25 years of expertise in Sales and Account Management, working for various companies.

I enjoy speaking with customers, building relationships, and supporting them, and this led me to join Pelican as an account manager. This role allows me to build on my previous expertise and do the job I love. Daily, I engage with our clients,

“I enjoy the interaction between the business and IT and encourage collaborative software development to build meaningful and less complicated systems.”

“I am the new pricing analyst for new businesses in the tendering depart ment and provide benchmarking analysis for prospective clients to underline the main benefits that Pelican's services will deliver.

I recently graduated from university with a bachelor's in neuroscience and am now studying for an MSc in neuroscience and psychology at King's College London.

I love sports and have competed competitively in rugby, badminton, and basketball. But my main passion is hiking/trekking and travelling, allowing me to take pictures and paint watercolours. My most recent travel was visiting Italy and travelling from Florence all the way down to Naples.”

Mind Boggling Plant-based Innovation

Vegan

Taste the new wave.

Looking for a plant-based option for some of the nation’s favourite dishes? Omni’s new seafood range reaches new milestones in fish-less dishes and is quite simply Om!azing.

See the full range at: vegexp.co.uk/omni-fish

Golden Fillet

Successors of meat.

Heura® has raised the bar with its new generation of 100% plant proteins. With a clean ingredient deck, amazing texture, flavour and looks, these incredibly versatile products are the best in the business.

See the full range at: vegexp.co.uk/heura

Heura® Plant-based Chorizo

HEURCHOR

One of our own.

Our very own plant-based kebab meat is made from Seitan. Smoky, sweet and aromatic it will stand out in a full pitta. Serve as you would any other kebab meat.

Check out the larder at: vegexp.co.uk/ingredients

Plant-based Kebab Meat 1x2kg

KEBAB

Let's get social

LinkedIn is the number one social media platform for businesses and professionals to share valuable intel, updates and best practices.

In the coming weeks and months, we're looking to further increase our company's social media presence on LinkedIn by sharing behind-the-scenes photos of our team and what we get up to, as well as news about our clients!

Share your news with us. So if you have achieved any milestones, won awards or have success stories you want to share with the world, email us at marketingsupport@pelicanprocurement.co.uk, and we would love to support you too! Together we can achieve greater brand awareness. How to connect with us. Click the button or enter 'Pelican Procurement Services' in the LinkedIn search box.

TAKE STEPS TO MONITOR & REDUCE FOOD WASTE

The battle to reduce waste is stepping up a gear. Never mind how much recycling you do, businesses will soon be required to measure and seek to actively reduce their food waste, as part of a broader push to improve the environment.

Impact of food waste on the planet

According to the latest report 2018 from WRAP, the UK produces 9.5m tonnes of food waste, once food has left the farm. This waste has a cost of £19bn and more than 25 million tonnes of greenhouse gas emissions! WRAP also said that of this waste, 6.4 million tonnes could have been eaten — the equivalent of over 15 billion meals!

Broken down by sector, this waste was comprised of:

Households

6.6 million tonnes (70%)

Manufacturers

1.5 million tonnes (16%)

Hospitality & food service

1.1 million tonnes (12%)

Retail industry

0.3 million tonnes (3%)

Large food businesses to report food waste

To address food waste, as part of the overall government sustainability strategy, the government recently published a ‘Consultation on improved reporting of food waste by large food businesses in England’ that took place between 13/06/2022 and 05/09/2022.

Matt Ferris, Pi Product Manager

The consultation also notes that reducing food waste will save business money too - as often, this is a largely hidden or ignored cost.

Reducing waste is profitable

Acting to reduce waste is highly profitable - evidence suggests that £1 spent on a waste reduction plan will deliver £14 in savings. Organisations participating in a Food Waste Reduction Roadmap initiative across the UK have achieved measured savings of £365m by saving 251,000 tonnes of food from waste.

For those in catering, there are plenty of opportunities to

“Sustainability is a key element of the Government Food Strategy White Paper, which is a once-in-ageneration opportunity to create a food system that feeds our nation today and protects it for tomorrow.”

reduce waste - from peeling vegetables more efficiently, to judging portion sizes better, and cooking to need rather than providing an oversize spread of options. And even small businesses can save money by reducing waste.

For any organisation, the first step is to be able to measure waste, in other words - obtain a baseline of how much food waste you are currently generating. Once this figure is obtained you can then consider how waste can be reduced and track the effectiveness of any initiatives you put in place.

PELICAN LAUNCHES A NEW FOOD WASTE TOOL

At Pelican, the Pi software team have recently created a new, practical tool that enables food waste to be quickly and efficiently measured, recorded and costed.

“The development was initiated by a request from one of our clients,” explains Matt Ferris, Product Manager. Keen to reduce their food waste, they had tried another tool, but found that it didn’t meet their requirements and was very expensive.

Pi can help you measure and track two types of food waste - that created during meal preparation, and cooked food waste. The former includes such

things as vegetable peelings, while the latter covers items left over on a servery, generally due to overproduction. “You can also measure food coming back on the plate,” adds Matt, allowing for tighter portion control.

Food waste is simply weighed at the end of service, or the end of the day, and the amount is entered into the food waste tool. Alternatively, if whole portions are lost due to incorrect cooking, or

the number of those portions

entered.

A Pelican client can configure the system to choose what to monitor and measure. And being part of the Pi system, other data is automatically harvested. “It makes it really easy to record waste, using the previously stored data. And because we already have recipes in the system, that makes it easier to work out the cost of waste meal portions.”

As usual with Pi, the new food waste tool is available to Pelican clients as part of their valueadded service, meaning that there is no additional cost to Pelican clients who wish to use this new feature.

Already tested with clients, further, development is planned to add some additional graphs which will help show clients how waste is reducing month on month in key areas. And - equally importantly - it will also calculate the savings an organisation is enjoying, from reducing the volume of food that goes in the bin.

Looking to start measuring and reducing your food waste?

“It makes it really easy to record waste, using the previously stored data. And because we already have recipes in the system, that makes it easier to work out the cost of waste meal portions.”

THE 8 BEST WAYS TO REDUCE COSTS

Andrew Parsons MIH, Head of Sales Pelican Group Purchasing

Andrew Parsons MIH, Head of Sales – Pelican Group Purchasing, shares the top eight tips that will help hospitality operators to mitigate price increases and gain more control over spend.

Andrew says; “We understand the complex journey many hospitality operators face every day, and as the cost of living crisis, Brexit and recruitment challenges all continue to bite, we offer some timely tips on what changes can be implemented now to help make a difference:

1. Centralise purchasing

Regardless of whether you’re running a single site or multiple location operations, having a centralised procurement system that can be accessed by management, chefs, and finance is the key to keeping costs under tighter control. It will provide a single source of truth on what is being spent and on what, giving you far more data and intelligence on which to make decisions or changes.

Don’t forget that all Pelican clients are able to use our own in-house eProcurement system Pi, free as part of our service offering.

2. Conduct a review of products

Environmental awareness amongst UK consumers has surged, with 85% now making more sustainable lifestyle choices, according to Deloitte’s latest 2021 Sustainable Consumer research. Consumers seek out food and beverage products

that have a positive impact on their health and the planet.

3. Consolidate suppliers

It is not uncommon for many operators to have multiple suppliers in place. Savings can however be made by consolidating to a smaller group of suppliers, or even to a single supplier if appropriate, in order to achieve efficiencies of scale and improve drop size. Our team will manage this for you.

4. Deliveries

With fewer suppliers, you may be able to reduce delivery volumes which reflects in prices. As an example, I am working with a hotel at present and have been able to reduce deliveries from 28 across a 7-day period, to 21 without compromising quality, matching 100% of the basket and reducing cost. This also has a positive sustainability impact, fewer trucks coming up the drive has to be a good thing!

Clearly

5. Price tracking

Are you paying the right prices?

Instead of mundane manual checks, you should use an online system that can automatically check every product line against agreed contractual prices to ensure that there are no discrepancies and that what is being invoiced is correct.

Also, do you currently do a daily ‘food flash’? Tracking what is being purchased and delivered each day, versus what is going out gives you a barometer to monitor gross profits. You can track this manually, however, if you’re using a system like Pi, it will do all of this for you automatically.

6. Reduce administration

If you are able to help your team reduce the time they are spending on administrative or manual jobs, it means they can concentrate on what they are there to do. Working in a more centralised, transparent way will, in a small part, help to boost team morale.

7. Review menus

How often do you review your menus or menu engineering? Do you know how much profit you are making on individual dishes? How do you ensure that any retail price adjustments are timely made to your menus? We work closely with clients to support menu creation and our Pi tool automatically calculates theoretical gross profitbased spend versus retail price on each and every dish.

8. Control stock, portion and wastage

If you’re able to control stock, portions and wastage, you can make great strides in improving your margins. Our online menu and stock management modules work together to provide accurate costings while tracking stock usage, wastage and transfers. It will also help to ensure you are not over-ordering and having to store – and pay for – stock unnecessarily.

As Henry Ford was famously quoted as saying:

“If you always do what you’ve always done, you’ll always get what you always got”

... and I for one believe that it is important for us all to take stock and consider what changes can be made operationally today, which will support the business during this difficult period and moving into 2023.

If you would like the Pelican team to identify potential savings through benchmarking any of your purchases across food and non-food categories; or to book a Pi demo to see how you can remove mundane administration - please contact us today on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

SWITCHING PRODUCTS SAVES UP TO £30,000

Martin Hudson Client Services Director

Price inflation continues to be a challenge, and for Martin Hudson, Client Services Director at Pelican, that challenge means the Pelican Procurement team are constantly looking for new ways to help clients get more from their budget.

Martin says, “It’s about making sure we are working closely and drawing on our experience so we can share best practices with the rest of the team and our clients. Below are a few recent examples of how we help clients to find savings across a number of categories.

Wholesale

For example, where changes in food or ingredients are proposed, we organise a blind taste test as this is the best way to prove whether the alternative products that offer better value, meet the client’s requirements. We look at product specifications and identify alternative products that can offer clients products that met their needs. These products are then tested by the client, to ensure there’s no noticeable difference in quality or taste. We did this with one client in the hospitality market, saving them £30,000 a year.

Butchery

For another education client, we’ve switched their meat from fresh to frozen - that’s saved them £20,000 a year. There was a slight change of process involved,

We look at product specifications and identify alternative products that can offer clients products that met their needs.

but the switch has made it more convenient, and also made it easier to cope with unexpected issues such as a late delivery. Even with roasting joints, people could not taste the difference.

Disposable and hygiene

We have recently carried out a non-food category review for an education client and analysed product purchases such as paper, hand towels and toilet dispensers, saving them £10,000 a year. We have made a product switch recommendation and reached out to the manufacturers and were able to prove that what looked like a more expensive product actually delivered a lower cost in use. Another area where we identified savings was to shift to concentrated cleaning products,

rather than spray bottles. Simply opting to mix them on-site creates a noticeable saving.

Seasonal produce

We help clients to plan menus around seasonality and ingredients that will be available at lower prices. Unless it’s a high-end restaurant, there’s no need to keep certain items on the menu.”

We’ll help a client design the menu around their next cycle - which could be a few weeks or a few months ahead. In the summer when melons and pineapples spiked in price, we simply advise our client well in advance to take them off the menu. We replaced them with lower-cost alternative fruits - and their customers assumed the menu had changed.

We’ll help a client design the menu around their next cycle - which could be a few weeks or a few months ahead.

If you need support with any supply chain issues or challenges you are currently facing, please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

The switch has made it more convenient, and also made it easier to cope with unexpected issues such as a late delivery.

CHERRY Pi DRIVES ORDERING EFFICIENCY

With staff shortages showing no signs of easing, caterers continue to search for ways to free up their teams from mundane tasks. And Pelican’s Jeff Watts is part of the team supporting clients who want to work smarter by deploying Pelican’s ordering efficiency tool, Cherry Pi.

Jeff says, “Cherry Pi enables users to order their products online. Just like shopping on Amazon, it allows users to put a shopping basket together and place an order with a single click - the system does the rest.

The system offers a gamechanging experience by making online ordering with multiple suppliers much more effortless. It spells the end of waiting on hold on the phone or trying to log in to accounts with several different suppliers. And it also helps operators control spending and budgets, as users can only purchase items from approved suppliers at pre-agreed prices.

Cherry Pi allows users to set up lists of favourites or regularly purchased items, making it faster to put an order together and repeat orders in a single click.

It also links with the Pi recipe module, so clients can simply order enough ingredients to deliver the number of dishes they require.

There are so many benefits the system offers. Anyone looking at improving efficiency must see

Jeff Watts, eProcurement Operations Manager Avendra Europe

CherryPi in action to appreciate all the features and benefits. Cherry Pi has been launched seven years ago, so it’s a well-established and robust system. Actually, we recently celebrated the millionth order sent via the system!

I cannot think of a single Pelican client who has stopped using Cherry Pi once they start. It has been designed in collaboration with our clients, so it works well

for operators in any sector. Plus, clients receive full support from our in-house team in setting up the system, training and ongoing support. For example, if you want to add new products, you simply ask your Pelican account manager to do that for you.

Best of all, Cherry Pi and the whole Pi software suite are provided free of charge as a value added extra to Pelican clients.

Florence S Kirkpatrick Catering Manager Walthamstow Hall

We started to use Cherry Pi in January 2019, and this was my first time ever using any online system.

After completing my online training with the Pi team, I was ready to use it immediately. The Pi system is so easy to use, so I picked it up from day one. I am swamped with work, short-staffed and don’t have any spare time - so CherryPi is a huge help.

Before we had the system, I would have to write down all the products we needed to buy from all our suppliers and then make phone calls to each supplier to place our orders. Most of the time, the phone lines would be busy, and I would have to try several times just to get through. Once I got through, I would be in a long waiting queue. This was a very time-consuming and painfully frustrating process.

Now with Cherry Pi, I just log in to the system and create all my orders in one place. I can send them first thing in the morning or at the end of the day or compile my orders as I go throughout the day. Simply, I don’t have to worry about it. Pi makes my life very easy!

Colette Gale Catering Manager Burgate School & Sixth Form Centre

I am a chef with 34 years of experience, with 15 years in the education sector.

My working life has completely transformed with Pi. This is a great digital platform that helps my school to save time and money.

CherryPi allows me to see all the details that I need in one place - all the product codes and prices, dates when orders have been placed, dates for expected delivery and the cost of each order and so much more. I no longer need to be glued to the telephone waiting in the queue to place my orders. It so simple and easy with Cherry Pi.

The whole Pi systems offer so many benefits to us, having one system in place allows me to control invoices, price compliance, recipes, allergens as well as stock budget.

There is no more shuffling through invoices and manual price checking – Pi does this automatically for us! Pi gives me the time that I need to do what I was trained to do so many years ago! Thank you Pi and the Pelican Pi team.

If you would like to understand how much time CherryPi could save you, simply book a demo by contacting your Pelican manager or call 01252 705 214 or email us on hello@pelicanprocurement.co.uk

We are here to help.

Free-up your team! Gain control over your supplier ordering process

Top benefits that clients love

orders with multiple suppliers through

single

more phone ordering

huge amount of

Total control over the products

can be ordered

order approval and order notification system

automated tracking of the status of

your

time alerts

order

suppliers’ delivery

order

contact

bespoke ordering

Training and support

Free-up valuable time and resources

You will no longer have to log in to separate supplier websites to place orders. With Cherry Pi you can send orders to multiple suppliers from the same web portal – saving lots of time and stress remembering all those passwords and logging in/out of different websites. What’s more, Cherry Pi has been modelled on supermarket shopping websites, so it is very intuitive and extremely easy to use. You and your staff will love it!

Placing orders takes just a few minutes!

The product search is a thing of beauty! Without needing to know the supplier simply start typing and all available matching products are displayed. Once you select the item, the system automatically identifies which supplier that product is sourced from and then creates an order for that related supplier.

Buy the right products at the right price

Cherry Pi gives you total control - you can select the suppliers and products which can be ordered. For example, only approved products where the price has been already negotiated and agreed will be visible.

Intelligent approval process

When an order is placed it can be forwarded to a budget holder within your business for approval prior to being sent to the supplier.

Once an order has been created, a purchase order number is automatically generated. This can be overridden if required or it can be made mandatory, so that no orders are sent unless the PO number has been provided. Furthermore, your team can view a monthly spend report with the click of the button.

Track your order

Once your order has been sent to the supplier, the system automatically updates the status so you can be confident that the supplier has received and is processing your order. The system also features a supplier order cut-off notification, which shows a countdown of the time you have left to place an order for the next available delivery date.

Pi can do a whole lot more for your organisation

Pi has been designed and developed to offer Pelican clients a full P2P (Purchase-to-Pay) management via one central online platform. You can order with multiple suppliers, bookin the delivered order, approve the invoice and request credit notes when required. Additionally data can be exported to an account finance package to make the supplier payment.

HOW TO COPE WITH STAFF SHORTAGES

Rupert Lynch, Client Procurement Manager

Rupert Lynch has recently joined the Procurement team at Pelican and is tapping into his previous roles as a chef and school catering head to support Pelican clients.

The combination of staff shortages and supply chain challenges continues to stress all catering team members. Many operators are now looking for ways to improve efficiency - which is where the Pelican team can step in.

Use technology

If clients are experiencing staff shortages, there are some simple ways to mitigate this impact. The use of technology will streamline and automate mundane administration processes. For example, how long does it take for your team to place orders with all your suppliers? One of the ways to drive efficiency is to use a system for pre-ordering. Pelican's Pi ordering module allows the catering team more control over what products can be bought. Plus, it saves time by placing orders with multiple suppliers with just one order from one website!

Other ways of saving staff time are biometric till systems (especially effective in schools) that remove the need for staff to operate payment systems manually. And, if the tills are connected with an e-procurement system, then even more time and operational efficiencies are achieved.

Source pre-made products

Another solution when you suffer from staff shortage

Use a system for preordering. Pelican's Pi ordering module allows the catering team more control over what products can be bought.

Pelican can carry out a benchmarking exercise for clients to establish the exact savings/cost incurred by product changes

is to buy ready-made graband-go packaged foods and sandwiches. Caterers can also purchase pre-cut meat or vegetables such as carrot batons or peeled potatoes. Yes, there is a cost implication, but these products reduce the need for labour, so the time saved on resources will generate savings.

Pelican can carry out a benchmarking exercise for clients to establish the exact savings/cost incurred by product changes to help you make informed decisions beforehand!

Amend menus

It's also worth amending and developing recipes around the team's skillset, making the most of their experience.

Catering teams can also find ways of doubling up, with some

Catering teams can also find ways of doubling up, with some operators combining the vegan and vegetarian options so that one dish meets both needs.

operators combining the vegan and vegetarian options so that one dish meets both needs.

With education clients, we can help consolidate their menus to reduce options and balance them across a week. A simple change will help reduce costs without impacting nutrition. For example, switching to chicken thighs rather than breast meat or changing the mix will often make no difference to a recipe.

If you need support to mitigate your staff or supply chain challenges, please get in touch with your Pelican account manager or call 01252 705214 or email hello@pelicanprocurement.co.uk

We are here to help you.

into our FREE online 'Bytes of Pi'

learn what Pi can do

Join us in our latest 'Bytes of Pi’ online sessions, where our friendly experts will share tips on how to utilise Pi's features to free up your time.

These online sessions focus on individual Pi modules such as ordering, budgeting, delivery and invoice management to name a few.

Whether you are brand new to the system, are interested in

Programme for October

learning more, or want to refresh your knowledge – these sessions are for everyone!

Byte Sized Learning

Individuals can book into a session, knowing they’ll receive a full runthrough of a particular part of the system that they are interested in.

We want to make it as simple as possible for our clients to

Harriet Medlicott, e-Procurement Training Team Leader

learn how to utilise all of Pi’s features which will help them adopt more efficient ways of working – saving valuable time.

At the end of each webinar, there will be time for a Q & A – so users can have their questions answered by the Pi expert there and then, plus there will be an opportunity for attendees to share best practices with each other.

We’ve set up a monthly schedule featuring some of the most popular modules and we’ll modify this as time progresses to suit customer demand.

Tune in from anywhere! All sessions will begin at 9:30 am and each session lasts 30 mins to an hour, depending on your needs. Available to all Pelican clients.

LATEST UPDATE ON PUBLIC PROCUREMENT

Following the consultation on the government’s green paper ‘Transforming Public Procurement’, Kim Goodchild, Pelican’s Tender Team Manager shares the lowdown on some of the important changes we now need to bear in mind when embarking on public tenders.

Inclusion of VAT in contract estimates

When calculating the estimated value of the contract to determine whether the regulations apply, the contract value estimation should be inclusive of VAT (where applicable). This came into force on 1 January 2022. This is a change in practice, as a result of the UK's independent membership of the GPA and the revised thresholds have been calculated in accordance with established GPA practice.

Procurers should calculate the estimated value of a contract based on the total amount payable including VAT (at the current rate) without making a deduction for any available VAT recovery. This would remove any problems of underestimating the contract value.

Procurement pipelines

As of the 1st of April 2022, contracting authorities with an annual spend of £200m or more have been required to publish procurement pipelines for contracts over £10m (Cabinet Office) or £2m for all other relevant bodies.

Then, from the 1st of April 2023, contracting authorities with

an annual spend of £100m or more are required to publish procurement pipelines for contracts over £2m.

Social Value and including local suppliers

How do you engage with local suppliers whilst keeping within the new regulations?

Localisation is more difficult for Regulated procurement as you can’t say ‘Local’ and you can’t use ‘Carbon Footprint’ to include local suppliers.

However, there are ways to manage the requirement by wording questions within the tender for the Social Value element where you could, (for example), ask ‘How will you work with the contracting authority to minimise the environmental impact in delivering this contract?’. This is a fair question and gives local suppliers the opportunity to be included.

Kim Goodchild, MCIPS Tender Team Manager

Detailed reporting on the tender process

There will be a requirement for more detail and transparency throughout the tender process. As it is vital to provide full transparency and support for any potential challenges from suppliers at the standstill and award stage.

At Pelican, we are already completing a full report for each new public tender in addition to reports we produce for clients.

If you need advice or support with regards to Public Tendering Legislation, please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

DEPOSIT RETURN SCHEME

New Deposit Return

Scheme legislation goes live on 16 August 2023 in Scotland, while England, Wales and Northern Ireland will follow in 2024.

The scheme provides an incentive for everyone to recycle their used bottles and cans. This will help in the fight against climate change, reduce the prevalence of litter, protect our ecosystems and save millions of pounds in clean-up and other associated costs!

What’s included?

The deposit return scheme will include all single-use drinks containers made of PET plastic, metal and glass and will cover both alcoholic and soft drinks. The scheme will not include HDPE plastic containers (the kind used for milk and some other drinks) or lined cardboard containers like Tetrapak.

Ireland

Simona Hardy, Senior Marketing Manager

How does the scheme work for customers?

When they buy a drink in a singleuse container they will pay a 20p deposit, which they get back when they return their empty bottle or can.

Where to return containers?

People will be able to return bottles and cans to any retail, and hospitality premises that sell drinks

How will refunds work?

Refunds will be offered as either a cash payment over the counter or a voucher if the return point operates a reverse vending machine. Vouchers can be used to pay for shopping in stores or exchanged for cash instead. In most cases, people will be able to donate their deposits to selected charities and community groups.

Iain Gulland Chief Executive Zero Waste Scotland

Zero Waste Scotland is proud to have advised on the design of Scotland’s Deposit Return Scheme, a game-changer with multiple benefits including reduced carbon emissions, more and better recycling, and the removal of up to one-third of the litter from our streets.

As the appointed administrator, Circularity Scotland is working with companies throughout the supply chain to successfully implement the scheme. Businesses can sign up now to receive updates and be notified when the formal registration process opens. circularityscotland.com

SEPA currently have an awareness campaign aimed at drink producers/ manufacturers and drink importers to provide further information so that they can prepare and make decisions. More information can be found at sepa.org.uk/DRS. Producer registration will open on 1 January 2023.

Any business wishing to apply to be a voluntary return point, or to apply for an exemption from being a return point operator, can apply to Zero Waste Scotland now at depositreturn.scot

Find out how the Deposit Return Scheme impacts hospitality operators

ACTION ON

LIGHTER

HOW THE DRS IMPACTS HOSPITALITY OPERATORS

Hospitality businesses, like

millions of bottles and cans each year.

slightly different obligations depending on the type of

have a key

Take away – Consumption off the premises

Hospitality businesses that sell drinks for consumption off-site of the premises of sale (i.e. drinks to takeaway), are considered to be retailers. As a retailer you must:

▶ only sell drinks from registered producers that have registered for the scheme

▶ only sell drinks to consumers in Scotland that a producer has made available for sale in Scotland;

▶ charge the 20p deposit when selling a drink that is part of the scheme;

▶ make it clear to the customer that the drink is part of the scheme and a deposit applies;

▶ clearly display the price of the deposit (20p) in any place that a drink is displayed for sale;

▶ clearly display information on how the customer can redeem the deposit;

▶ operate a return point (unless exempt) or takeback service;

▶ store returned empty containers in a safe way, following the Duty of Care code of practice

Your obligations might vary slightly depending on how you sell drinks to consumers. Please look at our information for online retailers, hospitality retailers and wholesalers to find out what this means for you:

Online retailers

Hospitality retailers

Wholesalers

Vending machine sales only

Onsite consumption

On-site consumption only: if you sell drinks

for consumption on the premises of sale (e.g. pub, restaurant) you are a hospitality retailer and must:

only sell drinks from registered producers that have registered for the scheme

only sell drinks that the producer has made available for sale in Scotland;

pay the 20p deposit to your supplier for each scheme article purchased;

store empty containers in a safe way, following the Duty of Care code of practice.

On-site consumption and take away

Some hospitality businesses will operate both as hospitality retailers (on-site consumption) and as retailers (consumption off the premises) – selling drinks to be drunk on the premises and taken away.

In this scenario, operators must meet all the retailer obligations set out in the Deposit and Return Scheme for Scotland Regulations 2020, including operating a return point (unless exempt): https://bit.ly/3LXPpm0

The Pelican team is working closely with the brands, wholesalers and the industry and will share more details about the upcoming Deposit Return Scheme legislation.

BEHIND THE SCENES: HOW WE SUPPORT OUR CLIENTS

Whether our clients are looking to reduce costs, enhance their operations, increase efficiencies, or reduce their carbon footprint – our teams provide a bespoke personalised service that best meets their needs.

Our clients come from various sectors and have different operational setups – ranging from large and complex to smaller-scale and single-site.

For us, the goal is always the same – to become an extension of our clients’ teams and ensure we help them to achieve their unique goals in the most efficient and sustainable way.

Simona Hardy, Senior Marketing Manager

Don’t just take it from us – hear from our clients across varying sectors to find out what they most value about the Pelican team:

How we help support universities: Supporting clients to achieve their sustainability objectives and aspirations.

Fiona Wilkie

Deputy Director of Campus Services University of Birmingham

"We are proud to be recognised for our sustainability commitments and achievements by winning the University of Birmingham’s Gold Award at this year’s Green Impact Awards.

This has truly been a team effort and I would like to extend a thank you to the team at Pelican, our procurement partner, who has played a key role in supporting our sustainability projects.

The Pelican team has helped us source a local roaster of quality coffee beans “Yorks", freshly made cakes, bread products,

pastries, and pies. We care about delivering authentic, feel-good food that is great for you and the planet and aligns with our food story.

We cook using only the freshest ingredients and champion sustainable produce and local suppliers where ever possible. Having Pelican on board to manage the necessary procurement processes, evaluations, and due diligence checks enables the Food Fellows team to focus on the food and cooking practices always looking to enhance the student experience."

Image © University of Birmingham

How we help support the NHS: Supporting clients by developing tools to enhance their service.

Mari Diogo Facilities Manager Teddington Memorial Hospital

"Picnic, an online meal ordering system was developed specifically for hospitals so it is very easy to use for the staff but also for the patients – which is most important!

Patients love Picnic too, as they can see pictures of the food, so they know exactly what they are going to eat. The system shows them all the nutrition, calories and allergens for each meal so the patients and the ward staff are able to make more informed decisions, at the point of ordering. And we no longer print and use paper

forms – everything is captured directly on the tablet for all to see!

Picnic has also helped us reduce food waste. Most of our patients are elderly and many of them suffer from dementia. Before we used Picnic, some patients would forget what they had chosen, by the time it arrived! Now with Picnic they are able to see the photo of the meal, and that makes it much easier for them to remember what they ordered.

I find Picnic the perfect solution for us, and I would recommend it

to any hospital. It also comes with great support and training from the Pelican team, they really provide great customer service!"

How we help hospitality businesses: Supporting clients to reduce costs and streamline operations.

Richard Spanner Managing Director Barony Castle LLP

About Barony Castle: Built-in 1536, Barony Castle is set in 25 acres of beautiful countryside just north of the historic town of Peebles in the Scottish Borders, now managed by two local families who purchased it in 2012.

"We started saving money and noticing other advantages almost immediately after partnering with Pelican Procurement Service.

Not only did we save between £50,000 and £60,000 in the first year alone but also our relationships with suppliers have improved.

Our processes became far more streamlined and we began to realise how a purchasing specialist can provide different layers of authority without us losing control.

In the past, we’ve always invested heavily in software to help our business, but the beauty of Pelican is that their Pi system is free to use. Pi saves our team from having to trawl through a pile of invoices each month. And with as many as one in ten supplier invoices proven to be inaccurate to some degree, the need for scrutiny and diligence has never been greater!"

MARKET CONDITIONS

The following aims to provide you with information about what’s happening in the marketplace right now and the key factors impacting supply and availability of certain products.

Note: This information was compiled in July 2022.

Global Market. The Ukraine conflict continues to impact the global supply chain, influencing the movement of goods, the cost of those goods and, looking forward, the harvest and supply of the next season of crops.

Sanctions on Russia and its main exports have meant the supply of fish, fertiliser and fuel have been severely impacted since the start of the year with increases at every level. Increases for fuel and fertiliser have already largely been passed onto the customer. In very real terms we have seen huge price rises on the cost of fuel and fertiliser to farms against this time last year. This has become so extreme that many farmers are assessing whether they should use fertiliser at all this year, or instead accept the lower yields.

Russia and Ukraine are major producers and exporters of grain, wheat and other cereals that form the building blocks of many basic goods, as well as animal feed for farms. While we have seen price increases across the whole range of cereal grains, there has been some stabilisation of prices of goods coming out of the region due to improved export channels. There are growing concerns on what sort of yield can be expected from next year’s crop due to uncertainty around the success of planting

for next season. This amount of uncertainty has an impact on the market with the expectation that things will continue to decline until the conflict can be resolved and markets can readjust accordingly.

Inflation. In our last report, CPI was reported at 7%. Since then, the cost of living and the price of goods have continued to rise and inflation now stands at 9.4% (the highest rate since 1982), with analysts forecasting this to rise further to 11% or more by the end of the year. Fuel, which is one of the main metrics by which to track the cost of living, has hit nearly £2 a litre.

Consumer confidence in the UK continues to fall, with the current level of surety even lower than at the start of the pandemic or the 2008 financial crash, and as we see more reports and predictions of a recession the public are particularly worried about personal savings and job security. The economy contracted in April and May, and we can see signs that consumer spending will start to decrease

Graham Coles, Procurement Director at Avendra Group Europe

negatively thus impacting leisure and hospitality markets.

Inflation mitigation is a focus for many businesses right now as we see cost increases across the whole supply chain. Reducing costs or passing these increases on to customers without losing them has become crucial to a successful business. Often the easiest method involves product swaps, most notably with food products, and we will focus on these later in the report.

Portion control, if applicable, is a great way to ensure that operators can control costs. Additionally, reducing the amount of stock that is being held reduces the amount of capital sitting in the backroom as well as potentially cutting down on potential wastage.

Utilising supplier promotions is a great way of reducing costs and maximising

Market Conditions continues on the next page

margins. By working closely with the whole supply chain, you can select products which are on offer and at the most competitive prices.

Labour. Employment improved during April and May, but reports show an increasing number of workers are moving between jobs as they search for roles to better support them and their families during the highest period of inflation and costs of living. For the first time we are now seeing a surplus of job vacancies. It has been reported that there are now more vacancies than there are available workers, and part time workers are accounting for a larger percentage of the workforce than ever before.

Much of the hotel sector is struggling to fully occupy rooms due to staff shortages in housekeeping. Farms are unable to get a full yield from their harvest because of a lack of manual labour, and airports have had to cancel flights because of a lack of staff and crew. The issues around travel and airports are being compounded by an increase in demand for an abroad holiday as people seek a vacation after two years of lockdowns and before these ‘luxuries’ of holidays become even more expensive.

Energy & fuel. The price and supply of energy has been well documented in the news over the past few months following an

increase to the energy cap in April. We are all seeing higher energy bills now both domestically and commercially and the hope that these will decrease is unlikely. The price to suppliers has increased following shortages of natural gas and high demand during the winter period. The supply of gas from continental Europe has been disrupted since the Ukraine conflict began and the amount in storage has not been replenished whilst usage remains high. This is causing a shortfall and increased prices on the wholesale market which are being passed down to the consumer.

Grocery inflation pressures rise as farm fertilizer costs soarWe are seeing these increases reflected in the long-term view; against last quarter natural gas has only risen by 8% but that followed on from the energy cap rise in February which meant prices in March had increased by 200%. We expect to see a similar pattern if the energy cap is raised once again in October.

We have also seen the introduction of fuel surcharges from some suppliers. This has been introduced to help cover the rising costs of Petrol and Diesel in the transportation of goods as the fuels have risen by 19% and 14% respectively in the last quarter.

Another impact of rising fuel costs is an unwillingness to travel. With the school holidays approaching it’s an important time for the hospitality sector, but if people are looking to make shorter journeys as fuel prices keep increasing, we may see a decrease in the level of spending, particularly in regions reliant on tourism.

The three F’s. We have touched on it before, but the market conditions largely reflect the situation surrounding three main core products: Feed, Fertiliser and Fuel. These commodities form the building blocks of a significant part of the market with all three going into the production of foodstuffs as well as widely being used in the production of non-food products

and goods too. Farms have seen huge increases across all types of produce whether it be fruit, vegetables or livestock,

There has been a reduction of herds across all types of livestock. Feed costs are too high to keep the same quantities of pigs, sheep and chickens as before, whilst cattle farms are keeping the livestock for longer rather than sending them to slaughter as increased milk prices mean this is more profitable.

Rising fertiliser costs have cut so deeply into the profits for traditional crops that farmers are debating whether to stop using them and accept the lower yields to ensure enough of a margin to continue operating.

Without an improvement to these building blocks of the supply chain, we will continue to see rising costs.

Please get in touch with your Pelican account manager or contact us at hello@ pelicanprocurement.co.uk

We are here to help.

Are you experiencing product, price or supply chain issues or simply need advice?

Jo Leech, Pelican's commercial equipment specialist, continues to advise clients on how to improve their kitchens and dining spaceas she wrestles with supply chain issues that include lead times of up to 30 weeks on some commercial ovens.

One recent project saw the transformation of the refectory at Farnborough Hilll, an independent girls' school with around 550 pupils aged between 11 and 18. "The servery area looked dated, and operationally, staff were finding it hard to work through the volume of pupils," says Jo. It was clear that a revised

layout, new equipment and refreshed decor would make a big difference to the school facilities, staff and pupils!

Mike Robertson, Bursar at Farnborough Hill School, adds, "It was time to upgrade, from a functional and aesthetic perspective. However, we knew that any update would not be without its challenges. The School premises are a Grade I listed

LISTED SCHOOL GETS A NEW SERVERY UPGRADE building, with substantial restrictions on making changes to the structure."

historic building, with substantial restrictions on making changes to the structure. There were several constraints, particularly with the flooring and the pillars.

We started the project by consulting with the Head Chef to establish what would be required functionally. And then, we worked closely with Jo, who liaised with manufacturers and suppliers to execute the installation, which,

while not without its challenges, was being completed during the summer holiday break. We also took this opportunity to redecorate the area and have the parquet floor refinished to complete the new look.

The new servery looks fantastic. We've got a beautiful space that's far better than what it was, and what's more, it massively improves the workflow for our staff and students.

Joanna Leech has over 20 years of commercial equipment expertise and she will provide you with impartial, expert advice with full operational support. She will liaise with all the parties to fully understand your requirements and find the best solution that meets all your needs.

joanna.leech@

Contact Jo if you have any commercial equipment needs or to get impartial advice.

"The new servery looks fantastic. We've got a beautiful space that's far better than what it was, and what's more, it massively improves the workflow for our staff and students."

I T A L L S T A R T S W I T H A P I P

We founded Pip Organic as we have a true belief in working with nature, so began making 100% pure organic juices from a small stall in London’s Borough Market. A whole heap of juicing and a couple of kids later Pip Organic was born, with our mission to create organic and sustainable food & drink for the whole family to enjoy. Our products are so crammed with 100% organic goodness there is just no room for nasties or compromise...

N E V E R C O M P R O M I S E

P i p ’ s n o - c o m p r o m i s e r a n g e i s w i d e l y a v a i l a b l e a n d h i g h l y r e l e v a n t i n t h e e d u c a t i o n s e c t o r , r e s t a u r a n t s a n d o n - t r a d e , h e a l t h c a r e a n d i n l o t s o f ‘ G r a b & G o ’ e n v i r o n m e n t s p r o v i d i n g a ‘ p i p t a s t i c ’ h e a l t h y o p t i o n w h e r e n a t u r e c o m e s f i r s t f r o m p i p t o p a c k .

R G A N

Everything we make at Pip Organic is certified by the Soil Association, which is the UK’s leading certifier for organic standards. Organic farming lowers the risk of pollution and helps reduce greenhouse gas emissions by severely restricting the use of manufactured chemical fertilisers and pesticides.

Instead, organic farmers rely on developing a healthy fertile soil and growing a mixture of crops.

FROM FARM T O FAMILY...

Every harvest we work closely with our expert organic farmers to select the tastiest & most nutritious fruit varieties we can find at just the right time, so that all our juices are blended to perfection. We like to keep things simple so you can enjoy the juicy taste of organic fruit the way it should be!

We only do organic!

LIBBY LEWIS, CATERING MANAGER AT PRIORY SCHOOL, SHARES HOW TO PLAN A SUCCESSFUL CHRISTMAS!

Delivering festive fare that works for everybody - and all the foods that get eaten- often requires creative thinking. Otherwise, catering teams risk wasting hours of work preparing a special menu - only to discover that many of their pupils don’t like the traditional Christmas meal. So, how can you deliver a meal with a special seasonal appeal while not dramatically increasing costs and food wastage? We asked Libby Lewis, Catering Manager at Priory School in Slough, to share her approach.

Libby says, “At Priory School, we love Christmas and serve up to 700 meals across four sittings, all on one day! The dining hall gets specially decorated to provide the right festive ambience that goes hand in hand with our specially created Christmas menu.

My big challenge is to deliver meals for a diverse pupil cohort aged between three and eleven, who come from dozens of different native cultures, countries, and religions. Every child in the

reception and years one and two at our school gets a free school lunch. Once they’ve started eating with us, they’re more likely to stay. This early start helps pupils to enjoy school food more and

reduces the tendency to snack throughout the day.

When it comes to Christmas dinner, children like the basis of a roast but are a bit fussy when it comes to vegetables. So, we cook only carrots and peas, as they are the kids’ favourite. We omit sprouts, as few children eat them. For the vegetarian option instead of turkey, we bake butternut squash in a pastry with cranberry sauce. And, we also offer vegan pigs in blankets that are suitable for pupils with halal requirements.

My big challenge is to deliver meals for a diverse pupil cohort aged between three and eleven, who come from dozens of different native cultures, countries, and religions.

One-stop shop

Only a few children enjoy the flavour of traditional Christmas pudding. So we have come up with a festive alternative: a cocoaflavoured cookie dressed up to look like a Christmas pudding. With around 700 to prepare, batches can be prepared two days ahead, easing pressure for those serving Christmas lunch on the day.”

been

one-stop shop

a number

years

festive Christmas

Fresh Direct are fresh produce fanatics and their customers have made them the UK’s number one fresh produce supplier. With over 50 years’ experience they ’ve worked relentlessly to source the Best of British and global produce.

From the ever yday to the exotic, from the whole to the ready prepped, if you need it they can supply it, along with a range of dair y produc ts including cheese, yogur t, milk, cream, eggs and butter.

6 IDEAS TO REDUCE YOUR CARBON FOOTPRINT

Graham Coles, Procurement Director at Avendra Group Europe

The hospitality industry collectively plays an essential role in creating a more sustainable future. The food system is estimated to be responsible for a third of greenhouse gas emissions, with the tourism sector accounting for around 8% (hotels around 1%). Therefore, it’s important to regularly review your business’s current environmental impact and identify opportunities for operational improvements.

If you are just about to start your sustainability journey or are looking for ways to do better, here are some ideas to help your hospitality business reduce its carbon footprint.

Local produce

There are many aspects to food sustainability, but why not start with where the food you buy comes from? Planning your menu around what is available locally and is in season will reduce transport and your carbon footprint.

It is now broadly accepted that a meat-free diet tends to have a lower carbon footprint. So be sure to offer some plant-based alternatives on your menu – as many meat eaters are more frequently ordering plant-

based options in their effort to help the planet!

Waste and plastic reduction

There are plenty of ways to reduce packaging and plastics across your business. If you’re offering or selling water to drink, rather than plastic bottles, use branded glass bottles, jugs, or water dispensing solutions. These provide not only a greener solution, but it feels more luxurious too.

In the kitchen, use larger containers where possible without any impact on waste. In the chemicals category, you can also reduce plastic and transportation impacts by looking into concentrated product solutions.

If you are an accommodation provider, try moving away from miniature bathroom shampoos - many operators use refillable, wall-mounted dispensers today.

Saving water, saving money

Our range of revolutionary, patented, water-efficient products, ECOSHIELD™ 3 and FLOWSAVER® URINAL water management system are helping organisations to save water and reduce bills –saving up to 70%* off water bills.

The FLOWSAVER URINAL water management system automatically aligns with your urinal usage, flushing exactly the right amount of water. The frequency can be adjusted if more water or less water is required. If the FLOWSAVER URINAL unit does not detect any footfall, a ‘hygiene flush’ occurs once every 12 hours, which complies with your legal requirements.

Key Benefits:

• An award-winning water saving device prevents unnecessary urinal flushing

• Can save up to 70% of water when compared to an uncontrolled cistern and up to 30% against an “unintelligent” system (dependent upon urinal usage).

• Customised flush times set to your washroom requirements (every 15, 30, 60mins (or 6Hrs when used in conjunction with phs Ecoshield).

• Green / blue lights give feedback on ‘battery change’, ‘motion detected’ or ‘cistern filling’

• Creates the optimum balance between hygiene and water costs

Did you know?

Energy conservation

A quick energy audit can often uncover some easy wins, including parts of your premises still not converted to LED lighting, lights left on, heating set too high, and defective seals on fridge doors. With energy costs rising, revisit modest investments that previously looked not worth the return - they may well be more worthwhile now.

There are many options, from lightbulbs and thermostatic valves to more efficient electrical equipment – and payback is likely to have halved compared to a year ago!

Promoting sustainable transportation

There are plenty of ways to reduce your carbon footprint and encourage greener transportation. Consolidating your purchases to fewer suppliers and reducing the frequency of your delivery drops will reduce trips from suppliers.

Consider greening your own company’s vehicles and installing EV chargers to encourage your staff and guests to drive green. And if you’re in an urban environment, you can promote non-car travel by providing e-bikes.

Minimising water waste

A review of water use within your property could quickly uncover ways to cut back on consumption by staff as they carry out their daily tasks.

If you provide accommodations, persuading guests to cut down may be more challenging, but you can

use several tactics. When swapping shower taps, use technology to reduce water use. You could fit restrictors to outlets to reduce flow rates as an interim measure. And it’s always worth gently encouraging guests to make sustainable decisions, such as reusing towels and considering the water saved by a shorter shower.

Sustainable supply chains

Questions are being asked of all businesses about their sustainability initiatives. So, no matter where you are in the supply chain, it’s worthwhile asking your suppliers what they are doing - and learning best practices from their responses.

Pelican team is helping our clients to reduce their carbon footprint by looking across the broad range of critical commodities – from paper and chemical usage to food/ agriculture and plastic use. We can work on alternatives and suggest more sustainable options by identifying those commodities that impact our environment the most.

We have teamed up with leading suppliers, manufacturers, industry bodies, and schemes offering solutions that will help you reduce your carbon footprint. If you need support on your sustainability journey –please get in touch with us at hello@pelicanprocurement.co.uk

It doesn’t matter where you start – it matters that you take the first step. And we are here to help.

We can work on alternatives and suggest more sustainable options by identifying those commodities that impact our environment the most.

how a great nights sleep doesn’t need to cost the earth

As the sector continues to recover from a difficult period, key issues like sustainability remain a prominent focus and hoteliers are setting their sights on ambitious targets, but where to begin?

“Sustainability remains a huge focus within hospitality and guests are more engaged and informed than ever” says Sales Director of Hospitality at Silentnight David Lawrenson, “we see ourselves as not only sharing our customers sustainability ambitions but as a key partner in helping achieve them”. As a carbon neutral company, the environment is at the forefront of everything we do here at Silentnight.

Whether that be through our range of sustainable product options, removing and recycling our packaging, or by providing a mattress recycling service for old beds, we’re committed to providing sleep solutions for the hospitality industry whilst being mindful of the impact on the environment.

business and investing in new technology

Silentnight has managed to reduce carbon emissions by 49% over 4 years and use recycled manufacturing materials to prevent 230 tonnes of waste going to landfill. The company has also reduced fuel consumption by 500,000 litres, cutting CO2 by a further 1 million kilos, by updating transport and delivery management technology.

Our manufacturing site, located in the heart of Lancashire produces over 800,000 mattresses every year, including our Eco Comfort range which incorporates recycled plastic fibres. We use the equivalent of 105 million recycled plastic bottles each year in our comfort layers, which creates a soft breathable mattress and a refreshing night’s sleep whilst helping to save the planet. We are proud of our carbon neutral status and actively reducing our emissions. By assessing processes throughout the

Silentnight is also the first and only sleep brand to sign up to the climate pledge, taking action alongside 300 other businesses globally to reach the goal of net zero carbon emissions by 2040 as well as being the first sleep brand to publish measurable indicators of business resilience and ethical business practice through our ESG policy and impact report.

Working with suppliers to provide greener solutions can be a simple first step towards improving the sustainability of any business, which is why we’re so proud of our specially designed hospitality range which surpasses industry standards for comfort, cleanliness, durability and sustainability.

Our range of hospitality mattresses includes Silentnight; the UK’s most trusted sleep brand, Rest Assured; with over 100 years of exquisite bed making experience and Serta; a global brand leader in the hospitality industry.

With the Eco Comfort range waste single use plastic is collected, washed and turned into high performance Eco Comfort fibres with each mattress containing the equivalent of 150 plastic bottles.

ESG Strategy Director at Silentnight Angela Moran explains...

“In nature there is no waste as everything is recycled. We’re taking another industry’s waste product and converting it into new comfort fibres, therefore adding value by making new consumer goods.”

In addition to recycled materials the Rest Assured hotel range uses British wool, which is biodegradable, from a renewable source and creates a luxurious, resilient mattress. The natural wool fibres are also breathable and help to regulate temperature no matter the season, providing guests with a refreshing and restful night’s sleep.

The science behind our work is also as vital as the night’s sleep we give your guests which is why we test our products in our unique SATRA accredited lab - the only one of its kind in the UK, to ensure they meet quality, safety and fire standards. It doesn’t stop there – we also use our lab to look at the factors and science surrounding sleep itself, and we even have our own sleep researcher!

The breathability test in our on-site laboratory tells us that both Eco and Natural products are by far the most breathable and therefore a great option for hospitality. Our hospitality mattresses also combine our SmartShield™ technology to eradicate any bed bugs and dust mites.

By sleeping on a mattress which is made with breathable materials, air will be able to circulate through and create a cool and dry environment which will provide a more comfortable sleeping experience for your guests, which also comes with cleanliness benefits for the hotelier too.

Working with our mattress recycling partners, we can also assist with sustainably removing old beds from businesses when we are delivering new ones to recycle. None of the mattress components are simply reused - all of the mattresses we collect are manually deconstructed and then recycled, reused or repurposed by other industries. None of the mattress components in our mattresses are sent to landfill. If you’d like more information on how Silentnight Group can help your business then please contact

A Passion For Fish Direct Seafoods

Direct Seafoods are proud to offer continued support to Pelican Procurement.

As the UK’s Leading fresh fish supplier we offer responsibly sourced fish and seafood, locally sourced wherever possible.

DAILY FISH

fresh

fresh Southbank

Passionate About Sustainability

taylor foods

Sourcing fish responsibly is paramount to our business. We passionately believe in promoting the most sustainable products available to us. We work closely with our fish and seafood suppliers, both mainstream and specialist.We have links with NGOs such as MSC to develop and market sustainable alternatives.

A significant amount of seafood is wild caught which can lead to overfishing, unwanted by-catch and destructive catch methods. We take the view that we need to work within the industry to guide our customers towards sustainable choices.

taylor foods

Wherever you are situated in the UK, one of our local depots can provide a range of species, along with daily landings from the regional ports around the UK.

fresh fish

KEY COMMODITY UPDATES

fresh fish Southbank

We look at key commodity price trends and provide recommendations on ways to mitigate price increases, guiding you to what’s best right now. We hope you find this update helpful.

Note: This information was compiled in July 2022.

With increases to basic necessities like feed and fuel, farmers have not been able to keep the same size herds they’ve had over the last decade and so there has been a general reduction in the sizes of herds across the country. This has a direct impact on the amount of supply, which has already hit the market and will continue to do so over the next few months. Additionally, the number of animals being sent out to slaughter has been decreased because farmers are keeping older dairy producing animals on the farm for longer. This is compounding the issues and has caused the price of Beef to increase +4.6% in the last quarter alone meaning its nearly +12% up on last year, a price which was already at its highest level for more than a decade.

The Pork market has seen some of the biggest increases this year

with a monthly rise of nearly +5% and a quarterly increase of +28.5%. The market is increasing rapidly and currently sits at its highest price in 25 years. Supply has been badly affected by the reductions in herd sizes seen since last year’s processing issues. Increases in feed and fuel, much like cattle, has meant profit margins have been tighter leading to costs being passed down through the supply chain. In recent weeks we have also tracked the spread of African swine flu across continental Europe, most recently reported in the main pork producing regions in Germany. Whilst the spread of the virus seems to be largely under control and there is no evidence it has reached UK shores yet, it is still having an impact on the market, increasing prices and tightening supply.

The market for Lamb has seen some volatility over the last 3 months with increases throughout April, May and the start of June when it began to stabilise and then decrease as we entered slaughter season. We expect that downward trend to continue with a -6.8% reduction on last month, meaning that lamb would be a good seasonal substitute for beef or pork should those two markets continue to rise.

After experiencing months of increases, Chicken prices have begun to flatten, albeit at the highest price we have seen since well before the pandemic with a +20% increase on last year but no movement in the last 3 months. Over the last 12 months avian flu has been causing supply issues across most of Europe and the UK. The quantity of healthy birds being sent to production facilities has been adversely affected by a cull of many birds across the continent and the

Graham Coles, Procurement Director at Avendra Group Europe

virus being found in the UK. Supplier prices are reflecting the months and months of price increases and shortages we have experienced but there is some hope that the market will stabilise for all of us.

Fish. The market for fish continues to be volatile. Supplies of Cod and Haddock are highly dependent on Russian production. Sanctions placed on Russia, and countries limiting trade with them, has created supply uncertainty which is reflected in prices. Cod has seen a monthly increase of +27% whilst also being down by -7% on last quarter. Haddock has increased by +14% on last month and a significant rise of +65% against the last quarter. The pricing for both commodities is so volatile and unpredictable, it’s difficult to predict what pricing will be seen in the months ahead. Fish cakes and other similar products can be made with substitute white fish; Pollock or Halibut for example both keep costs down and rely on more locally sourced fish.

Salmon has seen recent decreases in pricing with -12% on last quarter, but it is still +42% higher than at this time last year. These trends are largely due to health issues of salmon farms around the globe. Norway has had to harvest much of its stock early due to these issues. This results in a good supply, but yield is decreased because the average size of the fish is lower.

Following a decrease on the prices of Tuna over the winter months, it has been steadily increasing since February and now sits at its highest price since before the pandemic, +18% increase against last month and +15% on last quarter. Tuna has been particularly affected by the rising sea temperatures with catch rates dropping by as much as -18% against last year in some regions.

Dairy. Milk pricing has been volatile since the start of the year with a retraction during April but steadily rising costs since then. As a result, prices are up by +70% against last month and +18% against the previous quarter. These increases are largely attributed to the high demand and low supply. As previously mentioned, the costs of keeping cattle have increased and so despite cows being kept for longer in dairy herds, production is down overall causing prices to stay high.

The farmgate prices for milk have had to increase to cover these costs with feed and fuel to heat sheds and transport cattle the biggest contributors to these costs. Demand

has been high because producers have been trying to capitalise on the high prices for dairy products by producing more by-products such as butter and cream.

Butter has been steadily rising throughout the year with monthly increases meaning its +4% up on the previous quarter. The steady increases are tied to strong demand and the lower yield in milk and milk fats. Normal increases were seen over the Easter period as people did a lot more home baking, but the demand is continuing from the foodservice sector and hospitality.

Fruit & vegetables. Fertiliser cost and availability has been an issue for farmers. Nitrogen-based fertiliser production has reduced due to the lack of natural gas making it less accessible and more expensive. This has negatively impacted the crop yield as well as the price, with Tomatoes being particularly affected throughout April and May as they are a nitrogen rich crop, with a high demand the prices over the last 6 months increased by +41%.

Potatoes have been a victim of fertiliser and planting costs, with a notable reduction in planting area of 5% against last year. It is expected that 2022 will produce the lowest yield for years and could push pricing upwards. The main issue of a low yield is that it won’t meet demand for a product which is hugely popular and crucial to many restaurant menus.

As previously mentioned, many farmers are making the tough decision between expensive fertiliser and lower yields, both of which impact their profit margin. With these rising costs being passed onto the consumer, we've seen monthly increases of +22% on Broccoli, +10% on Peppers and as much as +127% on Cauliflower. the latest challenges facing farmers has been the weather, with high temperatures and low rainfall during a large part of the season across Europe.

The good news is that some of the favourite fruit for the UK is coming

Key commodity tracking

Food & beverage Q-o-Q change Y-o-Y change

Chicken  0.0%  +20.7%

Beef  +4.6%   +11.3%

Lamb  +10.7%  +22.9%

Pork  +28.5%  +18.8%

Cod  -6.9%  +8.2%

Salmon  -11.9%  +41.9%

Tuna  +14.6%  +28.4%

Milk  +18.4%  +75.8%

Butter  +4.3%  +85.9%

Cheddar Mild  +5.4%  +61.2%

Cheddar   +5.2%  +57.4%

Eggs  -2.2%  +43.9%

Potato  -17.4%  -42.2%

Tomato  +20.0%  +20.0%

Sugar  +8.1%  +40.4%

Coffee Arabica  -2.5%  +56.6%

Coffee Robusta  +1.5%  +32.6%

Sunflower Oil  -20.6%  +56.8%

Rapeseed Oil  -11.1%  +47.9%

Non-food

Paper  +12.6%  +60.0%

Cardboard  +17.2%   +26.6%

Aluminium  +316.7%  +150.0%

PET – Plastic  +2.1%  +36.8%

LDPE – Plastic  +4.4%  +5.1%

HDPE – Plastic  +8.2%  +9.1%

PLA – Plastic   -14.7%  -44.3%

Polystyrene  +23.4%  +38.3%

Electricity  +40.9%  +215.6%

Gas  +8.5%  +212.2%

Shipping

China – UK  -12.7%  - 4.1%

Brazil – UK  +33.1%  +134.1%

US – UK   +14.2%  +21.2%

Vietnam – UK   -13.5%  -8.9%

Source: Mintec Analytics

into season. Availability and pricing have become more favourable with quarterly reductions on Apples, Raspberries and Strawberries by -6%, -10% and -35% respectively. Moving forward we expect these prices to continue trending downwards as they fully come into season and supply is strong.

Focussing on salads, lighter main options and fruit-based desserts is a great way to give your customers a British seasonal menu full of fresh light foods whilst also keeping costs low on proteins and fish.

Edible oils. The market for Oils such as Rapeseed, Vegetable and Palm Oil has been incredibly volatile since the start of the year. This is not exclusively down to the Ukraine conflict. Whilst this has had a major effect on the prices and supply of sunflower oil, it’s actually in a better position right now than predicted 3 months ago. The number of sunflower seeds that Ukraine has managed to export exceeded expectations and with neighbouring countries supporting the production process, supply has improved and relieved some of the pricing pressure on rapeseed oil.

Sunflower oil is down -13% against last month and has a -21% price improvement on the previous quarter whilst Rapeseed oil is -1% down on last month and -11% on the quarter. The latter was being used as a direct replacement when stocks were short on sunflower oil, so we are now starting to see some recovery in this market.

Palm Oil is often in the news, usually in relation to environmental concerns, but more recently there has been fears over whether there is enough supply in the market. In the previous quarter Indonesia, responsible for 60% of the global palm oil supply, announced they would be imposing an export ban on the commodity after seeing huge increases in demand as regional festivities took place. This sent the market into a shock buy and the prices increased through March, April and May, only settling down after the export ban was lifted and shipments began rolling out once again. The market is waiting tentatively to see how much planting in the Ukraine region can be done as this will have a direct impact on the yield expected for next year and thus future pricing. There is still so much uncertainty in the market so predicting how this will unfold is particularly challenging.

Dry stores. Any Wheat based products are seeing consistent rises as the supply of goods is tight and prices are expensive. We have already touched on the issues around grain coming out of the Ukraine region and this includes wheat that forms the building blocks of a lot of baking and the creation of basic goods such as Bread. Wheat has increased this quarter by +19% whilst it is more than +50% up on last year. The main exporter of wheat and grain is Russia and with the sanctions and trade disputes that are occurring with Russia it is difficult to predict when this situation will improve. This is having a direct impact on foods like Pasta, Bread and Cereals, each increasing by +2%, +4% and +9% respectively.

Whilst it has seen increases. Pasta is a great way of creating filling meals at lower cost.

Sugar has been steadily increasing since February. This is a casualty of high transport and fuel costs and farmers redirecting some of their attention to other more profitable crops. Brazil is the main exporter of sugar and had spent the first part of the year focussing on ethanol production to capitalise on profitable fuel markets. This has resulted in a +8% increase against last quarter and a +40% increase against last year. This trend is expected to continue, however, the market has been slightly buoyed by recent news of strong yields in the region due to good growing weather. We may see some stabilisation of pricing as a result.

Coffee is remaining strong and although we have seen some price increases, they have remained reliable. It is expected that these trends will last, which is being attributed to the large quantities of stock that are currently available. Brazil and Honduras can cover for a drop in production in Columbia. Despite some adverse weather conditions, it’s predicted that the total amount of coffee produced this year will exceed demand, thus keeping prices at a stable level.

Packaging. The Plastic Packaging Tax came into force in the UK from April 1st, and there was some initial confusion regarding the implementation. Many suppliers did not initially pass these costs through the supply chain until they were fully understood and so now, we are seeing these costs come through in full.

The costs and prices of Paper and Cardboard packing materials is affecting companies nationwide and globally. The costs and therefore prices of paper and paper-based packaging has skyrocketed since the pandemic. Due to the increased demand for paper and cardboard packaging and increased levels of home deliveries, this has meant less available paper and cardboard as well as less of it being successfully recycled. The costs for virgin paper have been steadily rising due to production and fuel costs and now sit +13% higher than the previous quarter and +60% higher than last year.

Are you experiencing product, price or supply chain issues or simply need advice?

Please get in touch with your Pelican account manager or contact us at hello@ pelicanprocurement.co.uk

We are here to help.

FOOD INNOVATION: TOP RISING FOOD TRENDS TO FOLLOW

Emily Cunningham, Marketing Executive

As consumer food trends continue to evolve into 2023, it’s important to keep tabs on these to inspire your menus and provide your customers with the latest, most innovative offerings.

At the heart of these trends globally is health and sustainability. Consumers want to eat ‘cleaner’ foods with minimal ingredients and reduce their carbon footprint.

The following are a few key trends that could inspire your food offerings through this year, and into the next.

‘Cleaner’ food: Shortening the list of ingredients

Consumers are calling for natural food options, that are healthy, sustainable and free of artificial ingredients, in a turn against ultraprocessed and high-fat, sugar and salt foods.

Look for products with natural sweeteners and salt substitutes, as well as products with fewer, allnatural ingredients.

Many companies are also starting to produce plant-based foods with minimally processed ingredients – these options will continue to

grow in years to come as consumer demand for plant-based, cleanlabel options increases. Some of the most popular features of clean-label

Consumers are calling for natural food options, that are healthy, sustainable and free of artificial ingredients, in a turn against ultraprocessed and high-fat, sugar and salt foods.

Sustainability is playing a key role in today’s food consumption, as many are turning to plant-based options. Traditional dishes interpreted vegan or plant-based are anticipated to be a growing part of our food culture.

plant-based foods from consumer conversations include vegan, glutenfree, natural, fewer ingredients, organic and healthy.

‘Cleaner’ foods are also increasingly important for children and teenage consumers, as parents focus in on food labels with healthier ingredients. There’s a growing interest in foods which contain vitamins, all-natural ingredients, and vegetables – and those which cut down on sugar, fat and salt contents.

Carbon reducing foods

Consumers are doing more to reduce their carbon footprint –including paying more attention to the carbon miles the foods they intake are producing.

Sustainability is playing a key role in today’s food consumption, as many are turning to plant-based options. Traditional dishes interpreted vegan or plant-based are anticipated to be a growing part of our food culture.

consumers have decreased their consumption of meat due to health and environmental issues, they have increased interest in fish and seafood because of their perceived health benefits.

However, the fish population is declining, and businesses that are starting to realise the possibility of a future with limited access to fish are investing in solutions. The most talked about seafood alternative dishes include fish and chips, sushi, crab cakes and tacos. Some popular ingredients in alternative seafood products include soybeans, fava beans, peas, haricot beans, and green lentils. And companies are starting to turn to algae to help get the flavour and nutrition right.

Sources: https://bit.ly/3BPEq9m Spoonshot https://bit.ly/3dSh1MD

The Food Institute https://bit.ly/3LWkCWv

The Food People

If you need help finding the latest innovative products, or new food or drink concepts that will help you meet the needs of your consumer – please contact us for any support at 01252 705214 or hello@pelicanprocurement.co.uk

We

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DEVELOPING & SUPPORTING THE PELICAN TEAM

Since our work is centred around and thrives on people, we make them and our environment the focus of our sustainability plan. In this article, Francesca Fowler, Senior Human Resources Business Partner and Wellbeing Champion share some of the latest initiatives we are working on.

Supporting mental health

We wanted to provide more support for our teams during the pandemic and after we started Mental Health First Aid Training (MHFA) in late 2020. To date, we have 30 people managers and employees registered as Mental Health First Aiders as they successfully completed the course delivered by an MHFA accredited qualified trainer.

The MHFA training equips line managers to look for any signs of distress and provide support where needed.

I had a first-hand experience of using these new skills when I was driving home one evening and stopped to speak to a girl at the side of the road where it went over a bridge. I could see that she didn't look right. The training helped me to ask the right questions, and I found that she was looking to jump off the bridge. Thanks to MHFA training, I talked to the girl and ensured she was provided with the support she needed until the Police took over.

While nothing quite so dramatic has happened within the Pelican team, managers are now equipped with the knowledge

and tools to be ready to ask the right questions.

Providing apprenticeship

Pelican is growing its apprenticeship programme - and it's not all about school leavers. We launched Apprenticeships

Francesca Fowler, Senior HR Business Partner, Avendra Northern Europe

in 2021 and partnered with the Chichester College Group. We started with Procurement and Supply Chain and Finance courses, and we're now expanding to other functions too. The apprentice learns on the job, with around 20% of their time spent on college work. The course is

Managers are now equipped with the knowledge and tools to be ready to ask the right questions.

delivered remotely, enabling apprentices to work anywhere in the business.

With the government mandating an apprenticeship levy, to businesses of a certain size, its created a wonderful development opportunity for us to use the levy.

Supporting local communities Pelican encourages all team members to support their local communities or charities by

A few words from our Mental Health First Aiders

“Now, more than ever before, mental health wellbeing is a genuine and necessary consideration, and we take our colleagues’ welfare very seriously indeed at Pelican.”

Andrew Parsons MIH Head of Sales, Pelican Group Purchasing

“Taking care of your mental health is one of the most important things you can do. Having someone to talk to can make a huge difference when you hit that bump in the road.”

Michelle Parham Head of Sales, Pelican Procurement Services

“Work is a significant part of our lives. It is where we spend much of our time. When life doesn’t go as planned, having someone you can easily talk to can make a world of a difference.”

Simona Hardy Senior Marketing Manager, Avendra Group Europe

offering two paid community days every year. And this year, as we have most of the team back in the Farnborough head office, the company have decided to support local charity 'Step by Step'.

The charity helps support vulnerable young people through hard times - providing them

with accommodation, personal development opportunities, and specialist support services.

The Pelican team will participate in the global company initiative 'Building Communities Day' in October by helping with the general clean-up of the garden and delivering facilities makeover at one of the charity's houses.

THE PEOPLE BEHIND PELICAN: DAVE’S GOLD MEDAL PERFORMANCE

Dave Hunt, IT Support Analyst

Dave Hunt, Pelican’s IT Support Analyst, loves international sports events so much, that he’s become a regular volunteer.

Dave’s connection with athletics goes back to his teenage years when he was a competitive athlete, and helped his father officiate at athletics events. After an injury put paid to his athletic career, Dave vowed to stay on the field. “I’ve helped out at my local club for the last ten years, and became a qualified field judge.”

And during this summer, Dave successfully made it to be part of the Commonwealth Games in Birmingham, mingling with some of the best athletes in the world!

“The road to the Commonwealth Games 2022 started with an application to be a volunteer in July 2020. Eventually, I was invited for an interview in Birmingham Library in December 2021 - of 25,000 invited, only 14,000 made it successfully through the 1st stage. But having been involved at the London 2012 Olympics and the London 2017 World championships, I thought I had a good chance of being offered a place to help out in Birmingham.”

“Then in June and July 2022, we had two training days in Birmingham. The first day was Role Specific Training (at Birmingham College,

followed by Venue Specific Training so we could learn the layout of the venue, the newly refurbished Alexander Stadium.”

Dave explains how a day at the games looked for him: “On an early shift, working at the stadium, I would have to be ready to go at 8 am – so early shuttle buses to the venue. We would then be given a number (1-16) to correspond with the events to be covered in the shift. These numbers then corresponded to a position required to march the athletes into the stadium, to arrive at their starting place – ready to compete in their event.

The first person would carry an event board – so the audience

would know what event was about to start. The second person would be the “disqualification” person –just in case someone had a false start, and needed to be escorted off the track. The third person would follow on at the back, ensuring all the registered athletes arrive safely.”

“During some field events, some of the stewarding team got to stay out and help out during the whole event. If the athletes needed a comfort break, we would have to escort them and keep an eye on them to ensure they didn’t receive any illicit substances from anyone in the audience.”

“Overall, it was a thoroughly enjoyable time – getting very close to some of the best athletes in the Commonwealth.”

Dave’s hobby can be an expensive one, as he is funding his own travel and accommodation. But it also provides great opportunities and international travel - and the promise of a unique close-up view of elite athletes performing at their best.

Find more savings to improve the financial health of your organisation

NOT JUST FOOD

We are not just about food – we can deliver substantial savings across both food and non-food categories. In some cases, you can even make savings with existing suppliers. It's that easy!

If a category does not fall under your responsibilities, please pass our details to your colleagues, so we can help your organisation to be in better financial health.

IMMEDIATE REAL SAVINGS

As we tender thousands of products throughout the year, we have supreme visibility of prices on a weekly basis. We store competitive bids on Libra, our revolutionary live market price database.

We will use Libra to compare your current prices across the market and reveal how much money you could be saving.

TRUSTED PARTNER

Pelican’s procurement analysts follow a stringent benchmarking process to give you a truly fair, impartial price review that takes into consideration the product size, quality and volume you buy.

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SAVING

ways

MEET THE COMPANIES THAT ARE PART OF AVENDRA GROUP

COMPLETE PURCHASING SERVICES

In October 2020, Pelican Procurement Services became part of the Avendra Group. Avendra Group companies are based across Europe, Canada, the United States, the Caribbean, and Mexico, supporting clients in the hotel, restaurant, pub, leisure, care homes and education industries.

In this edition, we would like to introduce you to one of our sister companies, Complete Purchasing Services, an Avendra Group Company.

Who is Complete Purchasing Services?

Complete Purchasing Services (“CPS”) and GESPRA* are in the business of saving time and money for clients through a combination of procurement & program solutions for their operations in the Canadian marketplace.

*GESPRA is the CPS brand in the province of Quebec.

eCPS.ca

gespra.eCPS.ca

What’s unique about Complete Purchasing Services’ offering?

Founded by members

Founded in 1975 by a small group of long-term care homes in Hamilton, Ontario (Canada), CPS has continually evolved to serve the unique and specific needs of its senior living members, both large and small.

Innovative and timesaving solutions

The CPS program includes a wide range of valueadded operational tools and resources (in addition to a wide range of purchasing opportunities) to assist members in adhering to best practices, saving time and costs, and most importantly, focusing on what matters most; spending more time with their clientele and staff.

Diverse client base

CPS has continually sought new market opportunities; in addition to serving their primary market (senior living), CPS also has a wide breadth of members in other sectors including schools, daycare centres, camps, vending & office coffee, and hospitality.

Companies that are part of the Avendra Group