Pelican Edge - Autumn 2023

TIPS TO …

▷ Balance your menus and budgets

▷ Make greener procurement choices

▷ Comply with the latest legislation

▷ Streamline your operations & save your team’s time

▷ Revolutionise waste management

▷ Inspire your customers with festive menus

The future of procurement. Services. Systems. Expertise. Culture. www.pelicanprocurement.co.uk

ALSO IN THIS ISSUE

▷ Learn about the latest market conditions

▷ Discover inspiring customer success stories

▷ Explore proposed changes to public procurement legislation

Let’s connect to GROW together.

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WELCOME TO THE AUTUMN ISSUE OF THE PELICAN EDGE!

Welcome to the latest edition of the Pelican Edge, focused as ever on providing you with new solutions and the latest valuable market knowledge.

The recent economic situation presents many challenges for businesses and organisations. But we are here to help you navigate these challenges confidently with our expert insights and proven best practice solutions. Our team of experts are here to help you drive cost savings, increase operational efficiencies, and achieve your sustainability goals.

Let's explore what's inside this issue. Watch out for new legislation

We share the latest regulatory and legislation changes that can impact your operations. Our experts provide information about the recent changes to alcohol duty rates. We also provide information on the upcoming single-use plastics ban (including plates, bowls, trays, containers, cutlery and balloon sticks) and how we can help you prepare for the ban.

Learn from your peers

The best way to demonstrate how our Pi system can support you is by sharing real client stories. Hear directly from Sedbergh School about how the Pi system has revolutionised their budget management processes and enhanced departmental efficiencies. And Guy’s and St Thomas’ NHS Trust shares how they managed to reduce food waste in their wards with the help of Pi.

Ian Holliday Director Pelican Procurement Services

Stay ahead of market trends

Stay ahead of the competition with our insights into the ever-changing business landscape. From travel trends to sustainable procurement choices, our experts share valuable perspectives to help you make informed decisions. We also provide the latest commodity market updates and recommendations to help you re-design your menu and mitigate price increases.

Let’s grow together through LinkedIn

Join our LinkedIn community to stay ahead and connect with other industry professionals! We believe that meaningful connections lead to growth and innovation. So, let us know about your achievements or news, as we would love to share your stories with the wider Pelican community.

We hope you find this edition informative and helpful in navigating the ever-evolving landscape. Stay tuned for more exciting updates in the next edition!

JOIN THE PELICAN TEAM AT UPCOMING INDUSTRY EVENTS IN 2023

Pelican Procurement Services is excited to announce that we will be attending a number of key exhibitions and industry events in the upcoming months.

The events will provide us with the opportunity to meet with our clients, partners, and suppliers and to share our knowledge and expertise on the latest procurement trends and best practices.

If you plan to attend any of them, please see our team of experts, who will show you our latest solutions and cutting-edge e-procurement systems that will enhance your operations and simplify your day-to-day job!

NACC Training & Development Forum

Nottingham, 4-5th October

Are you involved in care catering services? If so, the NACC event is tailor-made for you. Meet our team to discover how we can assist you to create more cost efficiencies, reduce your food waste and free up valuable staff time.

Independent Hotel Show

London, 16-17th October

If you’re planning to attend the Independent Hotel Show this year, visit us at stand 1138! Find out how our solutions can elevate your guest experience whilst enhancing your hotel's profitability, streamlining your operations, and achieving your sustainability goals.

ASVA Annual Conference 2023

Perth, 14th November

If you're involved in visitor attraction catering services, come see us at the ASVA Annual Conference 2023! Find out from our experts how we support ASVA members to improve profitability, free-up time and source sustainably.

Simona Hardy Head of Marketing Avendra Europe

We will be attending the following events, so come and join us:

CUBO Winter Conference

Leicester, 14-16th November

Are you responsible for your university’s catering, retail and hospitality operations? If so, join us to discover how our bespoke professional procurement services and P2P system can help you manage your operations most efficiently whilst supporting your goals!

Stay tuned for updates, and connect with us on LinkedIn to continue the conversation even after the events.

#1

CADBURY HOT CHOCOLATE HAS A LOYAL CONSUMER WITH OVER 86% REPEAT RATE

IS THE #1

CHRISTMAS ADULT SINGLE SKU

1 2 3 4

CADBURY HOT CHOCOLATE IS AVAILABLE IN MULTIPLE FORMATS DEPENDING ON YOUR NEEDS

HOT CHOCOLATE BRAND IN THE UK OF HOT CHOCOLATE CONSUMERS ARE ‘VERY BRAND LED’ Subject to availability Subject to availability

% 1Nielsen, Total Coverage 52 we 15.07.23 2Nielsen, Total Coverage 52 we 15.07.23 3Lumina Intelligence Eating Out Report, May 2023. 4Nielsen Xmas Tracker Incl. Discounters: WE 10.09.22 – we. 24.12.22 hello@pelicanprocurement.co.uk 01252 705 214

MAXIMISE THE SEASON AND STOCK FROM THE 1ST NOVEMBER

1st October 2023:

GET READY FOR THE SINGLEUSE PLASTICS BAN FOR PLATES, BOWLS, TRAYS, CONTAINERS, CUTLERY & BALLOON STICKS

of Marketing Avendra

From 1st October 2023, businesses must no longer supply, sell or offer select single-use plastic items in England. If you continue to supply banned single-use plastics after 1st October, you could be fined – so make sure to prepare in advance for the upcoming changes.

In this article, we highlight the key changes coming, along with further details on exempt items and how we can help you prepare for the ban.

Which single-use plastic items are banned?

▶ Plates

▶ Bowls

▶ Trays

▶ Containers

▶ Cutlery

▶ Balloon sticks

The ban on these single-use items will include:

▶ Online and over-the-counter sales and supply

▶ Items from new and existing stock

▶ All types of single-use plastic, including biodegradable, compostable and recycled

▶ Items wholly or partly made from plastic, including coating or lining

There are some exemptions that have been outlined, depending on the item.

Exemption:

Plates, bowls & trays

You can still supply single-use plastic plates, bowls and trays if any of the following apply:

▶ You are supplying them to another business

▶ The items are packaging (prefilled or filled at the point of sale). Examples of this type of packaging include:

□ a pre-filled salad bowl or ready meal packaged in a tray

□ a plate filled at the counter of a takeaway

□ a tray used to deliver food.

If you break the law, inspectors can order your business to cover the cost of the investigation.

Simona Hardy Head

Europe

Exemption:

Polystyrene food & drink containers

You can still supply food or drink in polystyrene containers if it needs further preparation before it is consumed. For example, further preparation could mean:

▶ Adding water

▶ Microwaving

▶ Toasting Inspections

Local authorities will carry out inspections to make sure the rules are being followed. Inspectors can:

▶ Visit a shop or store

▶ Make test purchases

▶ Speak to staff

▶ Ask to see records

If you break the law, inspectors can order your business to cover the cost of the investigation.

Complaints about a business breaking the law can be made to Trading Standards.

Appealing a fine

You can appeal within 28 days of getting a fine if you think something is wrong. A letter with the fine will tell you what to do.

If you can show that you did everything you reasonably could to avoid breaking any rules, this would be an acceptable defence.

How to prepare for the ban

You can prepare your business for the new rules by:

▶ Using up existing stock before 1st October

▶ Finding re-usable alternatives to single-use items

▶ Using different materials for single-use items

You can read the full government guidance here: https://bit.ly/govsingleuse

How we can help.

The Pelican team is here to help you source alternative products that comply with the new regulations. We work closely with global and national manufacturers and suppliers who provide solutions for all sectors.

Once we fully understand your requirements, we can arrange product sampling, testing, price negotiations, and benchmarking to ensure you get the products that best meet your needs and budget.

Simply contact our procurement experts who are ready to help you comply:

hello@pelicanprocurement.co.uk

The Pelican team is here to help you source alternative products that comply with the new regulations.

We are the national, independent family-run fresh food provider

We cater to leading operators in the foodservice industry supplying fresh fruit & vegetables, meat, fish and added value solutions tailored to your business needs.

Great food Unrivalled service Trusted partner

Sustainability in hotels: MAKING GREENER PROCUREMENT CHOICES

Andrew Parsons MIH Head of Sales Pelican Group Purchasing

When it comes to the hospitality sector, hotels have a role to play in adopting sustainable initiatives, as consumers are making far more conscious purchasing decisions based on sustainability. Hoteliers are now considering multiple solutions for their procurement, weighing a combination of factors, including delivery options, prices, products, and their environmental impact. It's about finding what fits their business better in the long run.

In this article, Andrew Parsons MIH, Head of Sales at Pelican Group Purchasing, will share the latest trends adopted by hotel and hospitality operators.

Consolidation of the supply chain

We now see many hoteliers leading the way in sustainable procurement by consolidating their supply chain and making direct changes to their purchasing where they can. This reduces delivery drops, generating fewer road miles and reducing their carbon footprint.

We have recently helped one of our clients that runs several

leisure venues. They previously used multiple suppliers, but we worked with them to identify a supplier that could provide a diverse range of products – and even expand their line items to accommodate them. By consolidating, they now receive just one efficient truck delivery and reducing carbon emissions.

Business differentiation

Similarly, another client that runs an exclusive wedding venue in a forest has made sustainability a central theme. They amalgamated their purchasing basket and opted for local and regional supply solutions. While national suppliers offered cost savings, the

venue prioritised local suppliers to minimise their ecological impact, in line with its eco-ethos.

Removal of single-use plastic

We are working with a hotel client looking to replace in-room plastic water bottles with a filtered water tap fitted in a communal corridor. Guests instead fill a carafe with filtered water when needed. For the 246-bedroom hotel, they would switch from providing around 8,000 bottles a year and over five years, seeing the installed system saves them around £20,000 if they rented it or £33,000 if purchased outright.

In addition, many hotels are moving away from single-use

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.

We are passionate about fish and supply some of the finest regional seafood, responsibly sourced from around the globe.

Your local seafood consultant

In addition to supplying the finest fish available, the following are also available to our customers:

• Menu development with seasonal availability advice.

• Menu analysis with sustainability scoring.

• Menu seafood training for front of house staff, to improve sales and menu knowledge.

• Educational visits to local wild fish auctions for chefs to understand their seafood’s provenance.

• Monthly Market report including buyer recommendations

Fresh fish and seafood

We continue to search for interesting and innovative fish and seafood products that will create a splash on your menu!

Our depots have their own buyers looking at local availability and ensuring the freshest, best quality and value fish and seafood are available to you, as chefs, every morning.

GinCuredChalkStream®Trout, CeleriacSlaw,PickledCandyBeets,FreshHerbs

Seasonal Menu Inspiration

Recipeby: LaurenceTottingham

Cevicheof MonkFish&Salmon, PickledIcicleRadish&Carrot(optionalSaltBeefCroquette)

Recipeby: LaurenceTottingham

PickledIcicleRadish&Carrot(optionalSaltBeefCroquette)

As passionate fish experts, we share our unrivalled industry knowledge with our customers. Our experts are here to support with seasonal menu inspiration.

“TheIcicleradishisababymooliessentially,lightlypickledstripswiththecevicheofMonkfish andSalmonisareallynicestarter.IaddedaSaltBeefCroquetteforapointofdifference. ThisisjustamixofFrench’smustard,saltbeef,mash,gherkinsandparsley.It’sanicecontrast tohavethehotandcoldelements.”

“TheIcicleradishisababymooliessentially,lightlypickledstripswiththecevicheofMonkfish andSalmonisareallynicestarter.IaddedaSaltBeefCroquetteforapointofdifference. ThisisjustamixofFrench’smustard,saltbeef,mash,gherkinsandparsley.It’sanicecontrast tohavethehotandcoldelements.”

Ingredients

GinCuredChalkStream®trout -1SideofChalkStream®trout–Trimmed&Pin

Prep&CookingTime:40minutes | Serves: 4people

Speak to your account manager for more information on our range of Christmas lines available. For more information contact your Pelican representative:

Prep&CookingTime:40minutes | Serves: 4people

plastics by replacing small toiletry bottles with fixed dispensers for refillable options. Though highend hotels may continue providing bespoke amenities, many embrace eco-friendly alternatives.

From a catering perspective, using biodegradable straws, recyclable tetra packs, and compostable take-out trays is becoming more common. And with the new legislation coming into effect from 1st October 2023, they will be bans on single-use plastic plates, bowls, containers, cutlery trays and balloon sticks!

Greener room service

We are also seeing hotels reevaluate their daily room servicing practices, offering guests the choice of whether they want their rooms serviced every day or not. This reduces unnecessary water, cleaning chemicals and energy usage while maintaining guest comfort.

Eco-friendly food service

To further measure eco-impact, some hotels are adding food

carbon footprint information to their menu items. This encourages chefs and customers to make more environmental purchasing decisions, which helps hotels with their sustainability journey.

Furthermore, some hotels are also looking more closely at waste management to reduce food waste as well as costs. We are currently working with customers to conduct waste audits to find solutions to recycle more effectively, leading to accreditations that hotels can proudly promote to environmentally conscious guests.

Energy efficiency solution

Energy efficiency is a critical aspect of sustainability. Standard practices now include switching to more energy-efficient lighting, implementing timer switches, and managing occupancy to reduce energy consumption.

Some hotels even invest in renewable energy sources, such as solar panels, which may have a higher initial cost but provide long-term sustainable benefits and help demonstrate their commitment to sustainability.

As consumers become more environmentally conscious, hotels implementing genuine sustainability measures will stand out. Guests now actively seek information on a hotel's eco-friendly practices when considering accommodation options. As attitudes continue to evolve and innovations arise, the hospitality industry has a bright future in creating a greener, more sustainable world.

If you want to reduce your carbon footprint and need advice or help sourcing sustainable solutions for your property – contact our team at hello@pelicanprocurement.co.uk

We are here to help.

What next?

As consumers become more environmentally conscious, hotels implementing genuine sustainability measures will stand out.

REVOLUTIONISING WASTE MANAGEMENT

Setting a baseline for waste reduction

Mia Westwood, Client Procurement Manager, shares how she supported one of our NHS hospital clients to reduce their food waste by 15% and more to come!

Mia shares, “I recently helped one of our hospital client’s catering teams to improve their food waste monitoring processes. As part of their commitment to sustainability and meeting NHS England's waste reduction requirements, they needed a cost-effective waste management solution that would integrate seamlessly with their existing processes and be user-friendly for their staff.

Pi’s Food Waste Module

To help, I first introduced them to the Food Waste Management module, available on our Pi e-procurement system. One significant advantage was that this module was compatible with the tablets the client’s food service assistants (FSAs) already used for electronic patient meal ordering, which made the implementation easier.

User-friendly interface

Our Pi team shared how easy and functional the Food Waste Management module was, and the client’s FSAs quickly adopted it. They liked using the same tablet to record waste as they used it for patient meal orders. The user-friendly interface made data entry simple and saved them valuable time, allowing them to focus more on patient care.

The Pelican team helped our client set a baseline for their waste reduction efforts. To do this, they set up the Food Waste Module on each ward and looked at the average cost of plate waste per kilogram across their menus. This helped them start reporting on their progress to minimise waste, focusing on each ward's total weight of food waste generated.

Expanding to item-level monitoring

As the hospital’s FSAs got used to the system, the catering team wanted to take waste monitoring to the next level. We helped them transition to recording waste by specific items, such as porridge. As the Pi system provides granular data, the hospital catering team could quickly identify the items that contributed the most to their food waste and develop targeted reduction plans.

Empowering Retail Teams

The Pi Food Waste Module is now also helping the hospital retail teams. Previously, the retail team managed waste using manual Excel spreadsheets, but now they have a faster and more accurate way to monitor waste using the Pi Food Waste Management system.

Making informed decisions with data analysis

Using Pi's Food Waste Module, clients can analyse data and make informed decisions about reducing food waste. The system generates monthly graphs showing how much food waste is produced in different areas. This data helps to identify trends, spot highwaste areas, and implement effective strategies to reduce food waste.

Conclusion

The Pi Food Waste Management Module has been a big help towards reducing food waste in line with our client’s sustainability pledge. It has improved waste management across their hospital wards, and their FSAs and retail teams have interacted well with the system. The module's user-friendly interface and seamless integration with existing processes made it easy for them to use. The data analysis provided by the system has helped identify areas where the hospital teams can reduce waste and set up new strategies to continue with the progress.

Interested in learning more about how our Pi Food Waste Management Module can help your teams reduce food waste? Contact our friendly team to book your demo at hello@pelicanprocurement.co.uk

Mia Westwood Client Procurement Manager

Encourage sustainability with Hellmann’s: 100% RECYCLABLE BOTTLES PROMOTING ENVIRONMENTAL RESPONSIBILITY, ONE SQUEEZE AT A TIME

In today's conscientious market, where 72% of consumers are actively striving to reduce their consumption of single-use plastics—a significant increase from 58% just two years ago—the call for sustainability is louder than ever.

Stuart Jones, National Account Executive – Away From Home, shares how Hellmann’s, the leading condiment brand, is one brand on a journey to make sustainable changes to their range.

Hellman’s recyclable sauce bottles

Recognising the pressing need for action, Hellmann’s is committed to eliminating single-use plastics from its product range. We have been taking progressive steps to make a change which reflects on the businesses which stock them.

Their squeezy 430ml sauce bottles are now made with 100% recyclable plastic, which supports the growing demand from customers for more eco-friendly options.

Advantages of recyclable bottles

Hellmann’s 430ml squeezy bottles, inclusive of the nation’s favourite mayonnaise, are now 100% recyclable products. The goal of this is to remove the need for single-use plastics found in sachets.

Recyclable bottles fulfil a positive consumer experience by offering convenience, personalised portion control and limited usage waste.

Some other benefits of using squeezy bottles include:

▶ A mess-free dining experience

▶ Controlled servings

▶ Saving time on sachet refilling/ checking availability

▶ Saving time on cleaning the mess from the use of sachets

By using these bottles, not only will you be maintaining the same exceptional taste that your consumers love, but you will also be demonstrating your part towards sustainability – communicating a powerful message and enhancing your brand’s image.

Stuart Jones National Account Executive Away From Home

By opting for recyclable bottles, you will also be making a cost-efficient switch from multi-layered sachets. Many would initially imagine the costs to be higher for these squeezy bottles; however, there can be significant savings over a period as opposed to the use of sachets, which incur long-term costs of waste disposal and environmental impact.

If you are interested in learning more about Hellman’s innovative recyclable sauce bottle solutions, please get in touch at hello@pelicanprocurement.co.uk Get in touch.

TWO WAYS TO STREAMLINE OPERATIONS & IMPROVE COMPLIANCE

Michelle Parnham, Head of Sales, shares her advice on what proactive steps catering organisations can take to help mitigate procurement challenges, including rising inflation, increasing food prices and a shortage of people.

1. Utilise online tools & technology

Online tools are now available for catering teams which streamline many manual tasks and processes, including procurement, ordering, stock control, invoice management and more.

One area that we are increasingly supporting is digital ordering in healthcare and NHS environments.

With services under strain, removing pen and paper for patient ordering is the way ahead.

We have been working with hospitals and healthcare services to provide a bedside electronic ordering solution.

Pelican’s Picnic food ordering module creates a much better experience for the patient, who can see pictures of meals on a tablet and more easily order them. It also provides a huge amount of control by the catering team, who can see orders building, remove items if stock is low, or add specials, all in real-time.

2. Efficiently adhere to the latest regulations

Any organisation serving food and drink must be aware of – and adhere to – the latest food safety

regulations and allergen labelling. We are all aware of the importance of labelling and displaying relevant allergen information to assure consumers of exactly what they are buying. While resources may be stretched, no corners can be cut; therefore, establishing a system that tracks the allergen content of all foods will save a great deal of time and ensure that nothing will be missed.

For clients we work with, all centrally agreed products will be automatically included in the Pelican Pi system, which consists of the latest allergen data. If any new products are added, the data is updated, meaning every outlet has access to the latest source of information at any time. For operations running multiple sites, this level of consistency offers significant reassurance. Plus, all sites are buying from an approved product list containing the allergen information they need.

Valuable partnership

There are many advantages to seeking help from an external outsourced partnership.

At Pelican, we ensure that supplier management is taken care of - with price, performance and quality regularly audited. We provide expert insights, so you can plan ahead and make changes to future purchases or menus where necessary. For example, we produce a quarterly market report, which provides intelligence on trends to be aware of – such as the impact of inflation, avian flu, seasonal lines or stock availability.

We also offer an online cloud-based platform Pi, which covers everything from placing online orders to stock management, deliveries to invoicing and payments, budget, reporting, menu management, and allergen issues – taking care of otherwise time-consuming tasks. All of our services and systems come at no cost or overhead to your organisation.

Mari Diogo, Facilities Manager at Teddington Memorial Hospital, told us that they were experiencing poor communication between the kitchen and the food service assistants – in particular, what meals were ordered by patients and what meals were

actually delivered. The process of taking orders for patient meals was also very time-consuming.

They now use Picnic, which is importantly very easy to use and provides vital nutrition, calories and allergens for each meal. This means that patients with special dietary requirements can be easily catered for without worry. Paper forms have been eradicated as everything is now digital.

We are here to help.

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 administration - get in touch.

hello@pelicanprocurement.co.uk 01252 705 214

We, at Pelican, ultimately provide the insight and support that puts you back in control of your day job, removing administrative burdens on your team and helping you to make better-informed spending decisions, both now and in the future.

HEALTHCARE

A Royal Brompton Hospital case study: Pi TRANSFORMS PATIENT MEAL ORDERING & MORE!

Nuno Matias, Catering Services Manager for Royal Brompton & Harefield hospitals, shares how using the Pi system has been a game-changer for his operations – from online ordering, stock management, invoice management and Picnic, the electronic patient meal ordering system.

Our challenges

“Previously, we worked with another supplier for a patient meal ordering platform, paying a fee of £15,000 per year. The tablets were the only functional aspect of the system, allowing us to manually create recipes and manage stock.”

The solution: Pi eProcurement system

Digital meal-ordering solution

“The introduction of Picnic, Pi’s electronic patient meal ordering system, gives us the ability to provide a pictorial menu and includes a picture for every single product, which helps us to meet the national food and drink standards. It aids in effective communication, particularly with staff members for whom English is not their first language.”

Nutrition and allergen info at your fingertips

“Our staff, patients, and visitors now have easy access to essential nutritional information and allergen details. The entire process of collecting this data has been streamlined and optimised with Pelican’s support!”

Increasing operational efficiencies

“Using the Pi system has been a game-changer for our

operations. Initially, I was not familiar with the Pi system, but with training and support, we are using a number of the Pi modules – from online ordering, stock management, invoice management and more recently, Picnic which is the electronic patient meal ordering system.”

Pi’s tools have far better functionality, and I don’t have to pay for the Pi system itself. No one else can match this. It gives me peace of mind and helps me manage budgets effectively.”

Easy to use

“Having used a similar system in the past, I can confidently say that Pelican’s Pi system surpasses it in every aspect. It’s so much easier to use; the previous system was complicated, and I was the only person able to use it. Now Pi simplifies my job, allowing me to focus on my core responsibilities.”

Book your Pi demo

The Pi system is complimentary to all Pelican clients, as part of the Pelican procurement service. It comes with training, system management, and ongoing system support.

The best way to see what Pi can do for you is to book your demo with our friendly team at hello@pelicanprocurement.co.uk

THE ART OF BALANCING MENUS & BUDGETS

The creation of food menus and the associated budgets can be a mammoth task, particularly for those organisations where there is a requirement to provide different meal options each day or across multi-sites. For example, schools and care homes, where there is a need to provide high quality and nutritionally balanced meals, yet within a defined budget.

Creating seasonal, rotational menu cycles, keeping in mind portion control and ‘cost per head’ when food costs can change by the day, is a challenge. When it comes to budgeting, schools and care homes typically work with predetermined spending targets, so fluctuations can be tricky to keep on top of.

Schools often have an annual spend total to work within, while care homes base their budget on a cost ‘per resident per day’. However, both scenarios require visibility and structure to ensure that menus align with budget constraints and meet the allimportant quality expectations.

Pelican’s online procurement system, Pi, includes a comprehensive Menu Management platform

So, what is the solution?

Pelican’s online procurement system, Pi, includes a comprehensive menu management platform. Users can build recipes, manage prices, access allergen and nutritional information, and obtain real-time costings for all food lines, as the system uses data from the live supplier invoice price lists.

Catering teams can easily share all the details in several ways with

their staff and customers. But that is not all! The menu management platform also includes the Menu Cycles tool, which offers a powerful menu planning solution.

Here are a handful of advantages Pi’s menu management platform offers:

1. Real-time pricing

In a volatile market, food prices can fluctuate with little or no notice,

Stuart Chapman Procurement Lead

Menu Cycles empowers schools and care homes to meet essential dietary requirements, cost targets, and nutritional guidelines

making menu budgeting difficult to keep on top of. Menu Cycles allow caterers to have complete visibility of price fluctuations on the agreed product lists. With real-time pricing, it means caterers can adjust recipes with suggested product substitutions without having to deviate from the agreed menu.

2. Dietary requirements

Menu Cycles empowers schools and care homes to meet essential dietary requirements, cost targets, and nutritional guidelines effortlessly. By providing accurate daily cost forecasts, both schools and care homes can optimise their menu composition.

▶ Schools, for instance, can ensure compliance with School Food Standards to ensure children benefit from a healthy, balanced diet – ie. providing a portion of meat or poultry three or more days each week, reducing food with high fat, sugar, salt content, etc.

▶ Care homes face the additional challenge of accommodating multiple meal times throughout the day and special dietary needs. However, Menu Cycles help caterers create well-rounded menus while considering all of these specific factors.

3. Efficient review and approval process

The platform includes a traffic light system that provides an instant overview of spending levels, allowing caterers to make necessary adjustments to meet budgetary targets. For example, if Tuesday is more expensive than originally budgeted due to

a special birthday meal, you can tweak menus elsewhere.

Additionally, if multiple chefs are involved, Pelican Pi's menu cycle templates facilitate collaboration by allowing chefs to incorporate their own approved recipes. This streamlined workflow ensures consistent quality across multiple locations, allowing menus to be centrally reviewed and approved at all times.

4. Standardisation and control

For organisations operating across multiple sites, the system ensures standardisation and quality consistency. By starting with central planning and costings, caterers get the best of both worlds: creating individual menus that suit each location's specific needs while maintaining quality and adhering to budget constraints. This level of control is significant for care home caterers, as the dining experience is considered a highlight for many residents.

What is clear is that Pi’s menu management system provides a helping hand to all caterers looking

for support in balancing menu creation and budgets.

Having a technology platform intelligently supporting real-time pricing, accurate allergen and nutritional value data, and the ability to create fully costed recipes offer great peace of mind to all –from the chefs to finance teams.

Pi’s online menu management system empowers caterers to work smarter, creating well-balanced menus while maintaining financial sustainability – without the stress!

Public procurement legislation update: INSIGHTS INTO THE UPCOMING CHANGES EXPECTED TO TAKE EFFECT IN OCTOBER 2024

The Procurement, Tender, and Sales teams at Pelican recently participated in a comprehensive training session focused on the upcoming reforms in public procurement laws. The goal was to understand these changes and find the best ways to support our clients and partners in the public sector.

Our Tender Team outlines some key changes that are likely to be integrated into the new framework, with a slated implementation date of October 2024.

Nutrition & sustainability integration

A notable change post-reform is the potential inclusion of dietary considerations. The NHS "Eatwell Guide" and emphasis on plantbased diets may become integral components of all food-based contracts. This addition aligns with contemporary health and sustainability ideals.

Mandatory Real Living Wage compliance

Suppliers seeking public procurement contracts might be obligated to ensure that they meet the Real Living Wage standards. This directive aims to ensure fair compensation for workers.

Taxation compliance for multinational suppliers

Multinational suppliers operating outside the UK might face a new requirement to provide evidence of taxation within the UK. This provision intends to promote transparency and tax compliance.

Revamped frameworks

One of the significant changes affects open framework contracts. They currently last up to four years but are expected to extend to a maximum of eight years under the new reforms. Additionally, the option for refreshes (new suppliers) during the contract's tenure will be introduced, subject to valid justifications such as changes in allergen requirements.

Within the new reform, refreshes will be mandated at least once within the initial three years, opening the door for new entrants. Existing suppliers can reaffirm or modify their bids for evaluation. This updated process now provides added benefits to enhance competition.

Key Performance Indicators (KPIs) as benchmarks

The new regulations introduce a stipulation mandating at least one KPI for each contract.

Suppliers will be required to provide quarterly evidence to demonstrate the fulfilment of these KPIs. This transparency will be further supplemented by potential integration into a central digital platform; however, this has not yet been confirmed.

KPIs will be meticulously defined during the award stage to outline the baseline and the anticipated elevated performance. Consequences for failing to meet these benchmarks could lead to inclusion in a debarment list, which will only be visible to buyers.

Contract award letters

The existing practice of contract award letters will undergo transformation. They will be replaced by intention-to-award and award notices, which will be published in the ‘Find a Tender’ portal. These notices will provide more comprehensive details about the awarded contracts in an effort to streamline the communication process.

If you need advice or support about Public Tendering Legislation, please contact our team at hello@pelicanprocurement.co.uk

We are here to help.

HELPING UNIVERSITIES TO ACHIEVE THEIR GOALS

We are proud to announce that we have been awarded two new contracts with Lancaster University and the University of Stirling. We are currently supporting many universities with a wide range of initiatives, and we are excited to welcome these two new universities to the Pelican community and help them achieve their goals!

Simona Hardy Head of Marketing Avendra Europe

The internationally reputable University of Stirling has its campus just two miles from the historic city of Stirling in Scotland and is home to over 18,500 students from over 140 countries. The 330-acre campus offers a blend of natural beauty and modern facilities with a dozen food outlets, including a hotel, restaurants, bars, cafes, shops and food outlets serving a variety of cuisines.

Irene Munro, the Deputy

Director of

Commercial Services at the University of Stirling, said. "We are delighted to announce our partnership with Pelican Procurement Services and eagerly anticipate implementing new and innovative solutions together. We aim to enhance our offering whilst generating efficiencies and reducing costs across all of our catering and hospitality services.

We look forward to utilising Pi, an advanced P2P system, which will be fully integrated with our EPOS system. Pi will assist our finance, purchasing, and catering team in streamlining our internal process and gaining complete visibility and control over purchasing spend, ordering, invoice payments, menu & allergen management, and stock & waste management.”

Ian Holliday, Director at Pelican Procurement Services, said: “We are delighted to partner with the University of Stirling, our first Scottish University. Our team looks forward to working closely with the University’s catering team, providing them with procurement, supply chain operational support, and Pi, our eProcurement system. This will give them more visibility and control of their purchasing spend and day-to-day operations, ultimately driving efficiencies whilst enhancing their offering for their students, guests, and visitors.”

We are delighted to announce our partnership with Pelican Procurement Services and eagerly anticipate implementing new and innovative solutions together.

With a leafy green campus just 3 miles south of the city centre, Lancaster University caters for almost 18,000 students with a variety of bars, cafes, restaurants and shops. In addition to being consistently ranked among the top 15 in all three major UK university league tables, Lancaster University ranks 7th in the United Kingdom for social and environmental sustainability, with a focus on locally sourced food and zero-emission energy.

As part of the three-year contract by Lancaster University worth £1.7 million per year, the Pelican team will provide procurement services and an eProcurement system to support their catering, retail and hospitality operations.

We will support effective and efficient management of stock, prices, and menus across the University’s retail and hospitality services. Plus, we will provide our in-house Purchase to Pay system, Pi, to support the University team in managing their internal operational processes across the entire campus.

Jo Hardman, Director of Commercial Services at Lancaster University, said: “We look forward to working with Pelican to utilise their expertise and innovative solutions to streamline stock processes, purchasing and compliance across our retail and hospitality services on campus.

This new contract will enable us to optimise our hospitality and catering solutions and enhance the experience for Lancaster University students and staff whilst supporting our sustainability goals.”

Ian Holliday, Director at Pelican Procurement Services, said: “We are delighted to partner with Lancaster University and support them in achieving their procurement and sustainability goals.

Our team looks forward to working closely with the University team, providing them with supply chain operational support and Pi, our eProcurement system, which will give them more visibility and control of their catering operations and help drive efficiencies.”

Interested in learning more about how we can help your business achieve its goals and improve efficiencies? Contact us at hello@pelicanprocurement.co.uk

We are here to help.

We look forward to working with Pelican to utilise their expertise and innovative solutions.

EDUCATION

A Sedbergh School case study:

Pi DELIVERS SOLUTIONS FOR EFFICIENT BUDGET & INVOICE MANAGEMENT

Toby Lehmann, Deputy Bursar at Sedbergh School, shares his experience of how the Pi eProcurement system helped transform their budget and invoice management processes, delivering tremendous visibility and time savings for all departments.

Our challenges

“Our major issue before we had Pi was that we simply had no visibility of our spend. With 11 separate facilities, it would take us two or three weeks after the month-end to manually work out what had been spent where! The difficulty here is that by the time we had worked out where an overspend had occurred, it could be six weeks after the event. Clearly, this couldn’t continue.”

The solution: Pi eProcurement system

Invoice and price management

“Now, instead of processing around 300 separate supplier invoices every month, the school receives just one consolidated invoice from Pelican. All orders are managed through Pi, which the 11 head chefs coordinate and process with ease, and Pelican oversees ongoing price management to overcome price fluctuations and inflation.”

Real-time detailed reporting

“With Pi, everything is visible in real-time. I can look at any time to see what our daily, weekly or monthly spend is looking at across all sites or individual houses. I can see what each chef is ordering, and corrections can be made there and then. I can

Book your Pi demo

work out costs per pupil, and this level of precision enables us to plan better.”

Controlling spend

“Pelican has adjusted the system for us, so when we get to 50% of our monthly spend, the ordering area turns from green to amber. Then, when it gets to 85% or 90%, authority is required to make further orders. Straight away, we have greater control and the support we receive for Pi is second to none.”

There are more modules to use!

The online Pi portal provides Sedbergh School with a wide range of modules, which includes invoice management, stock control, intelligence reports, online ordering, menu and recipe analysis, and more.

The Pi system is complimentary to all Pelican clients, as part of the Pelican procurement service. It comes with training, system management, and ongoing system support.

The best way to see what Pi can do for you is to book your demo with our friendly team at hello@pelicanprocurement.co.uk

Image © Sedbergh School

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From savoury centrepieces to indulgent sweet treats, we’ve selected some of our favourite vegan and vegetarian products available through our supply partners that are perfect for your menus this holiday season.

We are here to help.

If you’re looking for specific ingredients, products, concepts, or innovative

plant-based products for your festive menus, please get in touch with us at hello@pelicanprocurement.co.uk

about doing business with your heart”

Since its foundation in 1895, Lavazza pursues a company vision based on passion for work, for the product and the land in which it operates.

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At a glance: MARKET CONDITIONS AND COMMODITY UPDATES

Alex Gess, Procurement Business Analyst, shares the latest commodity price trends and critical factors impacting product availability to help you navigate price changes, plan your menus and source alternative products.

In this overview, Alex shares the latest commodity price trends and critical factors impacting product availability to help you plan your menus and source alternative products.

Current market conditions

Cost of living update. Inflation peaked at 11.1% in September 2022 and gradually decreased, dropping to 6.8% in August. Supermarkets have faced scrutiny over price increases, leading to price reductions and easing food inflation.

Energy price caps have also decreased, alleviating some cost stress. The Bank of England raised interest rates to combat inflation, impacting loan repayments. The increased cost of living may lead to more UK-based holidays, greatly benefitting the hospitality industry.

Weather challenges in the supply chain. Climate change's impact on food production and ecosystems remains a significant concern. The UK's hottest June on record impacted food growers and the economy. Changing

temperatures and rainfall disruptions have affected crop growth, while fish and insect populations are also suffering.

A predicted third El Nino event may bring further extreme weather. Southern Europe's heatwave has impacted agriculture, particularly olive crops in Spain and Greece, with potential disruptions for other crops like corn, grapes, and citrus fruits.

Political impacts. Recent conflicts in Ukraine, Israel, and the West Bank have contributed to market volatility. The Israel conflict had minimal impact on EU and UK markets due to limited exports from the region. However, the Russian rebellion and developments surrounding the Black Sea Grain Agreement have affected markets significantly.

Market stability has led to reduced fertiliser prices and improved grain availability, benefiting farmers. However, the latest developments may lead to increased fertiliser costs, putting farmers in a challenging position similar to the 2021/22 season.

Improvements across key commodities

Meat. Recent pricing for Beef has trended downwards (-3%) as retailers try to move stock with less people eating out due to the cost-of-living crisis. Lamb and sheep meat prices have slightly decreased (-3.7%) due to sound supply levels.

Fish. Recent trends for Haddock and Cod have been downward, resulting in a quarterly decrease

Alex Gess Procurement Business Analyst

Here at British Premium Meats quality is at the heart of everything we

We supply the very best of UK fresh meat and poultry, nationally, out of our depots in Hertfordshire and Leeds. We pride ourselves in using suppliers that not only produce great quality meat but have high animal welfare standards and full traceability

We have a robust Red Tractor accredited supply chain. Produce that is Red Tractor accredited shows every step of the supply chain has been audited to ensure best practice, full traceability and ensure the Red Tractor Assured Food Standards are followed. We are proud of all of our accreditations including Red Tractor, Food for Life and our BRCs

of -79%. Salmon prices have decreased (-32%) in the last quarter due to reduced demand during the cost-of-living crisis. As a menu replacement, Rainbow Trout can serve as a great alternative, saving on costs and can be touted as the sustainable and, in some cases, locally sourced option.

Eggs. Egg prices have seen significant decreases (-18% over the last quarter and -7% in the last month) as chicken flocks are regenerating and producing more eggs.

Dairy. Butter prices have continued to drop (-37%) despite the increase in Milk prices (+48%) due to the slight delay to subsidiary products. Cheddar Cheese prices have also seen consistent decreases (-3% reduction over the last quarter), and this trend is expected to continue in the immediate term. As such, it is a great time to introduce more cheeses or dairy items onto your menus.

Dry stores. Corn prices have decreased in European and US markets (-2% and -9%, respectively). Coffee prices have decreased (-9% over the last month) due to good stocks of Brazilian arabica beans.

Areas to watch

Meat. Pork market prices are at an all-time high (+3.5%) due to heatwave and respiratory disease affecting Europe's primary supplier of pigs. However, an increased supply is coming from other reasons, which has helped mitigate the increase. Chicken prices have seen a +4% increase across the EU, resulting in a yearly increase of +10.6% due to reduced supply from the HPAI virus and increased demand. However, some demand relief is coming from other areas.

Fish. Prices of Skipjack Tuna sourced in Asian waters have been increasing by +5% in the last quarter due to a ban on specific fishing devices, but costs and prices are expected to decrease

due to reduced shipping and fuel costs.

Fruit and vegetables. Apples and Tomatoes have seen price increases (+8% and +5%, respectively) due to weather conditions affecting crops and transportation costs. Potatoes are currently experiencing a huge increase (88% in the last quarter) due to crop shortages in the UK.

Oils. Sunflower and Rapeseed Oils have surged in pricing (+23% and +17%, respectively) following Russia's announcement of abandoning the Grain Deal and threatening ships in the Black Sea region, and Olive Oil prices increased by nearly +40% due to the impact of wildfires in Spain and Greece.

Dry stores. Wheat prices have increased by +8% entering the UK, and Canadian wheat increased by +10% in the last month due to the wildfires raging there since June. Sugar prices have risen by +4% in the last month due to delivery delays of Brazilian crops caused by adverse weather conditions.

Spotlight: Packaging

The major announcement for 2023 was that the UK government banned certain types of singleuse plastics from 1st October this year. The new legislation focuses on removing single-use plastic cutlery, plates, bowls, trays and containers and introducing biodegradable alternatives.

Whilst this is undoubtedly good for the environment and a decision that should be praised, it’s also one that will increase the cost and difficulty, at least initially, to many food-focused businesses. Procuring the new items will likely be more expensive than the current items due to the scales of production, so until stocks of biodegradable products are plentiful, this will likely add further costs.

Currently in season

Pelican can help guide you with ways of reducing and managing your costs. Using seasonal produce is a great way of keeping costs down.

Here are some foods currently in season:

Aubergine, Beetroot, Blackberries, Broad Beans, Broccoli, Carrots, Chillies, Courgettes, Cucumber, Garlic, Halibut, Lettuce, Peas, Potatoes, Raspberries, Runner Beans, Lamb, Spring Onions, Strawberries, Summer Squash, Sweetheart Cabbage, Tomatoes, Trout, Turnips, Venison, Watercress

We’re here to help.

If you’d like to view the complete version of the latest Market Report, or if you need supply chain support, please get in touch with us at

hello@pelicanprocurement.co.uk

innovativefood solutions

A passionate team, fanatical about food, and committed to creating the freshest, most flavourful, globally-inspired food concepts for our clients across foodservice. We’ve been delighting our customers with exciting concepts for over a decade. Never standing still, we constantly innovate with fresh new ideas and category-leading levels of service and agility. Our bold adventurous spirit and positively restless dedication to innovation fuel us to find new flavours and unearth the freshest, tastiest food concepts to meet our clients’ needs. From our vibrant global street food to our hand-stretched fresh dough pizza and authentic corn tortilla burritos. We’re clear in our purpose: to take the weight off our clients’ plates and make life easier with our complete end-to-end market-leading foodservice solutions.

We’re collaborative, working side by side with our clients from menu innovation and concept development through to product training, marketing, and sales support. We provide the tastiest, most innovative food solutions so our clients can focus on delighting their customers and unlocking opportunities to drive revenue.

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Our multi-concept innovative food solutions are convenient, quick, and easy to prepare. Grow your sales and enhance your customers experience with our diverse portfolio of foodservice concepts. For more information or to book a discovery day with our development team at our innovation centre, please contact us on:

Tel: 01252 705 214 | Email: hello@pelicanprocurement.co.uk | Web: www.tugo.co.uk

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EMAIL: hello@pelicanprocurement.co.uk

CALL: 01252 705 214

An overview for hospitality operators: CHANGES TO THE ALCOHOL DUTY

The UK government announced changes to alcohol duty rates that went into effect 1 August 2023, significantly impacting hospitality operators and consumers.

What are the changes?

Alcohol Duty is a tax included in the price consumers pay for alcohol.

From 1 August 2023, the Alcohol Duty system was simplified, and all alcoholic drinks will be taxed based on their alcohol by volume (ABV), by litre of alcohol. In simple terms, the higher the alcohol per volume (ABV), the higher the new duty rate is, with some exceptions.

Under the new system, there will be six standardised alcohol duty bands across all alcoholic products, leading to an increase in the price of stronger alcoholic drinks, such as spirits.

Draught beer and cider

The new alcohol duty system has a different impact on draught beer and cider compared to packaged beer. Draught beer and cider products in 20-litre containers that are less than 8.5% ABV will be protected by a 9.2% discount. This means that the duty on these products will not change.

Impact on price: The standard rate of duty on packaged beer that is 3.5% ABV and above will rise by 10.1%. This will increase the price of a 24-pack of 330ml 4.5% lager by £0.69 per case.

In other words, the price of draught beer and cider will not change, while the price of packaged beer will increase. This is because draught beer and cider are typically sold in larger quantities and are subject to a lower duty rate. On the other hand, packaged beer is typically sold in smaller quantities and is, therefore, subject to a higher duty rate.

Reason: The draught relief is designed to support the hospitality industry and to encourage people to drink in pubs and restaurants.

Andrew Parsons MIH Head of Sales

Pelican Group Purchasing

Wines

The new alcohol duty system will have a different impact on wine depending on its alcohol by volume (ABV).

Impact on price: The price of most wine will increase, but the price of lower-alcohol wine will decrease, and the price of sparkling wine will decrease.

In other words, the price of draught beer and cider will not change, while the price of packaged beer will increase. This is because draught beer and cider are typically sold in larger quantities and are subject to a lower duty rate. On the other hand, packaged beer is typically sold in smaller quantities and is, therefore, subject to a higher duty rate.

Reason: The new alcohol duty system is designed to encourage people to drink loweralcohol wine and sparkling wine.

Spirits

The standard rate of duty for spirits over 22% ABV is increasing by 10.1%, which will put the price of a standard bottle of 40% ABV up by £0.81 per bottle. There are new bandings for products with less than 22% ABV and less than 3.5% which will reduce duty vs current rates.

Impact on price: The price of most spirits will increase, but the price of lower-alcohol spirits will decrease.

Reason: The new alcohol duty system is designed to encourage people to drink loweralcohol spirits.

What

Those changes are expected to have a mixed impact on hospitality operators – with some businesses benefiting from them and others facing increased competition.

The changes will reduce the amount of duty that operators pay on draught beer and cider by 9.2%, and by 23% on qualifying wine-based, spirits-based and other fermented products. The potential outcome of this measure could result in lower prices for drinks at pubs and restaurants, potentially leading to an increase in sales.

However, these changes may create a new duty differential between draught and non-draught products. Consequently, businesses selling non-draught products like bottled beer might face heightened competition from pubs and restaurants offering draught options.

Alcohol-duty changes are also expected to lead to changes in drinking habits, with people drinking less but spending more on premium drinks when they do go out. Venues can cater to these treat occasions by spotlighting their premium drinks offerings and giving customers a chance to explore flavours with creative cocktails.

Supplier partner insights

We've spoken with our supplier partners to gather information regarding expected changes in response to the updated duty rates.

Julie Heywood, Senior National Account Manager at Matthew Clark, says, “Some spirits have already undergone or are in the process of lowering their ABV in order to minimise duty costs. Notable instances of this include Tanqueray Gin, Malibu, Whitley Neil Gins, Dead Man’s Fingers Rum, WKD, VK, and several others. Furthermore, we anticipate a similar trend with wine suppliers. Although this will be a longer-term process dependent on UK demand.”

We are here to help.

If you require any support with your beer, wine and spirits offering please get in touch today at hello@pelicanprocurement.co.uk For more detailed information, head to the government website

will be the impact of the changes to the Alcohol Duty on hospitality operators?

Those changes are expected to have a mixed impact on hospitality operators

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Food service solutions:

EQUIPMENT TO FREE UP YOUR TEAM’S TIME

For catering teams in hospitality, education and healthcare sectors, having the right equipment at hand can help free up time and quicken the process from kitchen to dining area.

One solution that makes a big difference is combination ovens; they offer a versatile and efficient way to cook meals, making it easier for catering teams to provide food service quickly.

With the ability to cook with both heat and steam, combination ovens can produce a wide variety of dishes, from roasted meats to delicate fish and vegetables. With minimal training required, anyone can use the oven confidently.

Here are the key benefits:

Versatility

You can use these ovens to cook a vast range of dishes quickly and efficiently. This is important when customers have different dietary requirements or preferences.

Speed

Combination ovens can cook various dishes simultaneously, reducing cooking times and allowing catering teams to serve meals faster. This can be especially important for customers who require specialised diets, as quick and efficient service can ensure they receive the meals that are appropriate to them in a timely manner.

Ease of use

With a tablet-style operating screen and user-friendly design, meal preparation is a breeze. With clear instructions and intuitive controls, catering teams can quickly navigate through settings, adjust temperatures, and set timers. If your teams are experiencing staff shortages, the ease of use provided by combination ovens enables teams to work efficiently and deliver meals promptly.

Cost effective

Combination ovens are highly efficient; they use both heat and steam to cook food, which can reduce cooking times and energy costs.

Consistent meals

Another advantage of combination ovens is their ability to produce highquality meals consistently. The technology allows for precise cooking, whether that’s roasting, grilling, boiling or braising, resulting in evenly cooked dishes produced every time. This can also be helpful when you have multiple sites, as the programmes for each dish can be stored and transferred easily, to ensure the same high-quality standards can be met across the business.

By using combination ovens, catering teams across all sectors can ultimately ensure that customers can quickly receive nutritious and tasty meals that meet their individual needs.

Jo Leech, our Commercial Catering Equipment specialist, shares her best practices backed

by

20+ years of sector experience.

In this article, she highlights proven solutions that empower catering teams to deliver quality dining experiences for customers and free-up team time.

We’re here to help. Contact Jo if you have any commercial equipment needs or to get impartial advice.

Pelican

Commercial Equipment:

TRANSFORMING THE SECRET PUB COMPANY'S KITCHEN

Pelican’s commercial equipment experts recently supported Mark Osborne and David Hage from The Secret Pub Company with their beautiful kitchen renovation!

Initial challenges

What initially started as a simple upgrade of cooking equipment quickly evolved into a comprehensive renovation project for The Secret Pub Company.

Alongside new appliances, the project encompassed new flooring, hygienic white rock walls, a new gas manifold, plumbing, and the installation of a fire roller shutter.

The solution:

Pelican's expertise

Pelican's commercial equipment experts played a crucial role in overseeing the project and meeting these challenges head-on.

With their extensive knowledge of commercial kitchen solutions, they were well-equipped to handle the complexities of the renovation. Once they understood the Secret Pub Company’s needs and objectives, they were able to help the company source the right products at the right price, as well as coordinate various aspects of the project to ensure seamless execution.

Successful collaboration

The success of the project was a result of the collaborative efforts

between Pelican Procurement Services and their trusted partners. These partners include Rational, Blue Seal, Blue Badger Wholesale, Perry Catering Equipment and Archer Catering Systems.

Transformative result

The Secret Pub Company was delighted with the outcome and expressed their satisfaction with the transformed kitchen.

Mark Osbourne from the Secret Pub Company says, "We are so grateful for the expertise and support from the Pelican team, who helped us overcome several challenges quickly. Their attention to detail and seamless coordination, coupled with the support of their trusted partners, brought our vision to life.”

We’re here to help.

Interested in transforming your kitchen? From equipment upgrades to comprehensive renovations, we partner with industry-leading suppliers to deliver tailored solutions that meet your needs.

Get in touch with us today for your commercial equipment needs at hello@pelicanprocurement.co.uk

HIGHLIGHTS FROM THE PELICAN EXPO 2023

In June, our team hosted a successful Pelican Expo event at the National Motorcycle Museum in Birmingham.

Ian Holliday Director Pelican Procurement Services

The event brought together the latest innovations and insights for in-house catering and hospitality operators in the education, hospitality and healthcare sectors.

Here are some highlights from the event:

Supplier showcase

With over 50 food and non-food suppliers exhibiting, the event was a bustling hub of activity. Attendees explored cutting-edge solutions, tasted samples, and easily connected with multiple suppliers to discuss their needs.

Lisa Denehy, Head of Catering, Busy Bees Nurseries

“The Expo included a diverse range of companies from across the catering sector with each one providing an informative insight into their business, upcoming trends and a picture of the wider market in general. The information provided by some companies on cultural diets and produce available to accommodate their needs was particularly interesting.”

Expert insights

We hosted informational sessions from industry experts on key topics throughout the day.

Industry experts, including Lee Evans from Coca-Cola and Vicky Plum from Suntory, provided valuable information on the Deposit Return Scheme and its impact on the industry. Guest speaker Phil Vickery MBE, Non-Executive Director Creed Foodservice, emphasised the importance of quality food on our health and how hospitality and sharing meals play an essential role in people's daily lives, which resonated with attendees.

In addition, Vegetarian Express shared ideas on how to cater to ever-increasing demands for plantbased dining solutions. And UFS Academy and Fair Kitchens from Unilever discussed how businesses can support chefs with training tools and a well-being focus.

James Cornewall-Walker, Head of Catering & Hospitality, Queen Mary University London

“I thoroughly enjoyed the Expo, and the ease of engaging with suppliers made it a great experience. It was nice to share a common link with everyone there, being either suppliers or customers of Pelican. Additionally, the event's manageable size allowed us to connect with everyone."

Latest technology

During the event, we showcased our award-winning cloud-based eProcurement system, Pi. Attendees also engaged in 1-2-1 sessions to explore how all the Pi modules can revolutionise their operations.

Our team demonstrated how our online ordering and menu and allergen management tools, including CO2e menu labelling, can make their catering team's life easier. Plus, they discussed how Pi’s invoicing, budget tracking, online and inventory and waste capabilities are driving efficiencies.

Food donations

In line with our commitment to social and environmental responsibility, all leftover ambient food samples from exhibitors were donated to Southampton Foodbank, which supports unhoused veterans, and Step By Step, a charity supporting young people facing housing insecurity.

Ian Grundy, Managing Director, Urban Village Pub

“It was an interesting day with some very unique suppliers. The talks covered some useful topics, especially those relating to upcoming challenges, such as the Deposit Return Scheme.”

Thank you

The Pelican team would like to extend our gratitude to all attendees, suppliers and industry experts who made the Pelican Expo a resounding success.

If you were unable to attend this year, please reach out.

We would love to support you in achieving your sustainability goals, reducing costs, and increasing efficiencies. Contact us at hello@pelicanprocurement.co.uk

A guide for hotel operators: FOUR KEY TRAVEL TRENDS IN 2024

As we step into the world of travel in 2024, exciting new trends are reshaping how travellers now like to explore the globe. By aligning your offerings with the latest travel trends, you can stay ahead of the curve and provide guests with unforgettable experiences that cater to their evolving preferences.

In this article, we provide our top predictions for the travel trends that will redefine adventures in the year ahead and highlight key areas hotel operators can focus on to capitalise on them.

Culinary tourism

Tourists are increasingly drawn to destinations offering authentic culinary experiences. In fact, a 2023 survey by HelloFresh revealed that 74% of travellers choose their destination based on its food offering. Furthermore, recent data from Global Food Tourism indicated that 80% of travellers research food and drinks in a location before heading off on their travels.

Hotel operators should consider partnering with local culinary experts to offer unique experiences

such as vineyard tours, cooking classes, and curated food and drink tastings, highlighting local cuisine through on-site restaurants and collaborating with street food vendors that can enhance their guest experience.

Key focus areas: Establish partnerships with local food and drink establishments, curate food-centric experiences, provide an offering for vegan, vegetarian and gluten-free guests and integrate regional cuisine into your hotel's offerings.

Nature retreats

With stress levels on the rise – the Workplace Health Report shows a 13% increase in moderate to highstress levels from 2022-23 – travellers are looking for ways to unwind, relax and connect with nature for their mental health.

Hotel operators can tap into this trend by creating retreats focused on relaxation, wellness, and digital detox. Whether it's developing spa packages, hosting yoga retreats, or offering accommodations with picturesque views of natural landscapes, hotels can provide guests with the tranquillity and mental rejuvenation they seek.

Key focus areas: Design nature-inspired retreats, offer wellness and spa packages, provide opportunities for outdoor activities, and emphasise ecofriendly practices.

Blended travel

The combination of business and leisure (or ‘bleisure’) travel isn’t a new phenomenon, but with 70% of UK companies now embracing hybrid or remote work, it is set to become a common occurrence.

Internationally, people are increasingly taking advantage of remote working to work from abroad.

Laura Hemmings Marketing Executive Avendra Europe

More UK workers are planning to add leisure days to future business trips, according to a recent survey from IHG. Internationally, people are also increasingly taking advantage of remote working to work from abroad.

Hotel operators can cater to this growing trend by ensuring their properties offer a seamless blend of business and leisure amenities.

Providing reliable digital infrastructure for remote work, offering flexible meeting spaces, and promoting local attractions and activities for leisure time will attract this expanding segment of travellers.

Key focus areas:

Enhance digital connectivity, offer versatile workspaces, collaborate with local businesses to provide unique leisure experiences, and promote work-life balance.

Promote local experiences and cultural immersion, collaborate with local artisans and tour operators

The value of authenticity

Travellers are increasingly seeking off-the-beaten-path destinations to experience the authentic essence of a place. In a recent study from American Express Travel, 89% of respondents said they want to travel to destinations they haven’t visited before.

unique and genuine aspects, hotels can attract travellers who crave meaningful experiences and connections.

Key focus areas:

Promote local experiences and cultural immersion, collaborate with local artisans and tour operators, curate authentic itineraries, and emphasise the discovery of hidden gems.

Sources:

HelloFresh: OnePoll survey, 2023

World Food Travel Association, 2023

Workplace Health Report: Stress Statistics 2023

IHG: The Future of Blended Travel, 2022

TravelPerk: Hybrid Work Trends, 2023

AmEx: 2023 Global Travel Trends Report

Hotel operators should consider highlighting local cultural experiences, lesser-known attractions, and undiscovered gems in their marketing efforts. By showcasing a destination's Interested in learning more about how our suppliers can help you stay on top of the latest trends?

Get in touch with us at hello@pelicanprocurement.co.uk

Supporting local communities: THE PELICAN TEAM HOSTS A CAREER WORKSHOP AT LOCAL CHARITY, STEP BY STEP

Francesca Fowler Senior HR Business Partner Avendra Northern Europe

As part of our Be Well, Do WellTM commitment to positively impacting people's lives, we've partnered with a local charity, Step by Step, to forge a meaningful and enduring relationship and provide ongoing support that makes a difference.

Career Workshop

In June, members of the Pelican Procurement team visited the Step by Step site in Aldershot to provide its young residents with valuable insights and support to boost their professional skills and pave the way for career success.

Pelican team members guided young residents in crafting CVs, interview techniques and how to optimise their LinkedIn profiles to help them with employment opportunities.

Furthermore, we have extended our support by donating surplus food,

beverages, and sample products from our latest Pelican Expo.

Andrew Parsons, Head of Sales Pelican Group Purchasing, says: "It was truly rewarding to spend some time talking to the young people at Step by Step about their career aspirations. I hope the team’s advice and support can make a valuable difference in helping them find new job opportunities. Step by Step’s work for these young people is admirable, and it's great that our team can participate in it."

Charlie Frame, Aldershot Accommodation Manager at Step by Step says, "The young people who attended the workshops found it very useful, and it was a fantastic afternoon."

To find out more about Step by Step's mission and get involved, visit www.stepbystep.org.uk

Step by Step supports young people facing homelessness and housing insecurity by providing safe accommodation, personal development opportunities and specialised support services.

Their main site is conveniently located in Aldershot, just 4 miles from our Pelican head office in Farnborough. It has additional locations in Basingstoke, Havant, and a new development near the New Forest.

The Pelican team engage in various projects throughout the year to support their initiatives however we can –from helping to renovate their facilities to donating food to providing training support.

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TO SHOP THE FULL RANGE

Choosing the right soft furnishings can massively enhance the look and feel of your interiors. At Mitre, we have a wide collection of modern and stylish bed runners, bedspreads, cushions and curtains that are suitable for any budget. Set yourself apart from your competitors and try out the brand new Windsor and Buckingham ranges.

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EMPOWERING OUR TEAM

As part of our commitment to fostering a positive work environment through our sustainability plan, Be Well Do Well, our goal is to support our teams by providing resources for mental health guidance and development opportunities. Empowering our teams with these resources has enabled us to deliver exceptional customer experiences.

Check out some of how we support our team:

Mental Health First Aid (MHFA Training)

We believe that mental health is just as important as physical health, and we understand that the well-being of our teams directly impacts the level of care and attention they can provide at work and to our customers. Through specialised MHFA-accredited training, our people managers gain invaluable skills to support their teams' mental health.

We also conduct refresher courses every three years to update their skills and knowledge on emerging trends and topics related to mental health.

Training opportunities and apprenticeships

Our commitment to nurturing professional growth means our teams continually evolve and stay ahead in their respective fields.

Whether through customised training, utilising LinkedIn Learning's vast array of expert-led courses, or apprenticeships, our teams are well-

prepared to tackle challenges and provide solutions for our customers.

Hayden Ludford, Trainee Tender Manager, says, “Participating in the apprenticeship programme/ CIPS has helped me to apply theory in practical, real-world scenarios. As a result, I feel like this has helped me to develop professionally and that I can share this knowledge with colleagues.”

Mentoring programme

An addition to training opportunities, we launched a transformative mentoring programme, where 60 associates across the Avendra Group business participate internationally.

Francesca Fowler Senior HR Business Partner Avendra Northern Europe

Through this initiative, each participant has been thoughtfully matched as a mentor, mentee, or in some cases, both. This fosters a dynamic learning environment, encouraging knowledge-sharing, skill development across generations, and diverse roles within our organisation.

Simona Hardy, Head of Marketing at Avendra Group Europe; “I recently joined our new mentoring program and am enthusiastic about its opportunities. Having the ability to have personalised guidance will help me to enhance my skills and empower me to tap into my full potential. I'm excited about building a strong mentor-mentee relationship, confident that this program will propel me towards success and fulfilment."

Key dates for your calendar:

CRAFTING MEMORABLE CUSTOMER EXPERIENCES

10th October

1st October

WORLD VEGETARIAN DAY 2–8th October

Showcase the benefits of vegetarianism to your customers and mark the beginning of Vegetarian Awareness Month on World Vegetarian Day.

1st November

WORLD VEGAN DAY

Veganism is on the rise, and adding vegan recipes to your menus allows you to celebrate whilst tapping into a rapidly expanding customer base.

8th December

CHRISTMAS JUMPER DAY

Get your teams involved and help raise funds for Save the Children by wearing a festive jumper on Christmas Jumper Day.

NATIONAL CURRY WEEK

Honour the UK’s beloved dish during National Curry Week by creating special curry-themed menus or promotions.

4th November

ROAST DINNER DAY

No meal brings people together quite like a roast! Roast Dinner Day is particularly loved by school pupils – this day also celebrates nutritious school meals and encourages meal takeup.

25th December

CHRISTMAS DAY

Create a festive dining experience throughout the month of December, with festive decorations, special menu items, and a warm atmosphere that can draw in customers seeking holiday cheer.

WORLD PORRIDGE DAY

World Porridge Day not only celebrates Scotland’s national dish, but also is a day to help collect funds to feed hungry children around the world. To get involved, visit their website.

5th November GUY FAWKES NIGHT

Create a memorable evening for your customers, with bonfires and celebratory food.

26th December BOXING DAY

Keep the holiday spirit alive, offering a warm and inviting environment with a delicious meal and drinks for customers.

In the dynamic and competitive world of hospitality, you must take advantage of every opportunity to stand out and engage with your customers in as many captivating ways as possible to drive profitability and build repeat business.

To help you, we have listed key upcoming awareness days that are opportunities to create excitement at your establishment! You can craft distinctive menu offerings, transform your dining spaces into immersive environments and ignite enthusiasm across your social media platforms.

16–22nd October

UK COFFEE WEEK

31st October HALLOWEEN

13th October WORLD EGG DAY

Get creative with the way you cook eggs on World Egg Day!

Celebrate by treating your customers to a special cup of coffee and get involved in Project , a fundraising campaign to bring clean drinking water to coffee-growing communities.

Decorate your premises and get spooky for Halloween! Hosting an event or offering special menus can generate excitement and draw in more customers.

9th November BRITISH PUDDING DAY

Showcase your best desserts and offer pudding specials on your menus.

31st December NEW YEARS EVE

By celebrating New Year's Eve with a special dining experience, your business can attract customers looking to create lasting memories.

NATIONAL GINGERBREAD DAY

Kick off the festive season the right way and introduce gingerbread-inspired treats and decorations.

30th November ST. ANDREWS DAY

Take part in celebrating Scottish culture by cooking a delicious meal with haggis, neeps, tatties and other Scottish delicacies.

For innovative product and menu ideas that will help you create exciting and memorable experiences for your customers, get in touch with us at hello@pelicanprocurement.co.uk

We are here to help you.

TIPS TO NAVIGATE STAFFING CHALLENGES

Catering teams continue to feel the strain of staff shortages and economic challenges. A growing number of operators are now on the lookout for methods to enhance efficiency, and this is where the Pelican team can help.

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.

Rupert Lynch, Client Procurement Manager

Rupert Lynch, Client Procurement Manager at Pelican and former chef and school catering head, leverages his background to help support Pelican clients.

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

Serve up smiles

Source pre-made products

Another solution when you suffer from staff shortages is to buy ready-made grab-and-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 find ways of doubling up, with some 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 staffing 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.

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

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

Empowering our team: EMERGENCY PREPAREDNESS

Marietta Campbell Implementation Project Manager Guildford & District Community First Responder Team Leader and Tutor (FutureQuals AFROS)

As part of our ongoing commitment to the well-being of our employees under the "Be Well Do Well" initiative, we have recently run educational sessions with the Pelican team on how to use an Automated External Defibrillator.

Recently, we installed an Automated External Defibrillator (AED) at the Pelican head office in Farnborough. To ensure our team is well-equipped to respond effectively during emergencies, Marietta Campbell, Implementation Project Manager at Pelican and Community First Responder with the South East Coast Ambulance Service, together with her colleague Tessa Weaver, conducted interactive educational sessions.

Understanding AEDs

An AED is a life-saving device specifically designed for individuals experiencing sudden cardiac arrest. These devices come with simple, step-by-step instructions, making them easily accessible without requiring specialised training. Nevertheless, our awareness sessions aimed to give our team the confidence to act swiftly when needed.

Team sessions

Our team covered a comprehensive range of crucial emergency

Top tips for emergencies:

1. Feel confident to act. Act decisively during emergencies and feel empowered to take lifesaving actions in critical situations.

2. Call for help immediately. Time is crucial in emergencies; dial emergency services (999 in the UK) promptly to ensure quick, professional assistance.

3. Don't worry if you don’t know what to do.

High-stress situations can be overwhelming but remember that emergency services guide you through the necessary actions when you call.

4. Accurate location information matters. Provide precise location details when calling for help, ensuring a swift response from emergency services. Check out https://what3words.com/

response topics during the familiarisation sessions. This included what to do if someone is found unresponsive, what happens when you dial the emergency services at 999, CPR techniques, how to use an AED, and actions to take when someone is choking.

Marietta says, “In a sudden cardiac arrest, every second counts – for every minute’s delay in starting CPR, the chances of survival drop by 10%. We want people to feel confident about taking quick action in an emergency.”

Empowering action

Amie Henderson, Client Procurement Manager, shared her story: "Recently, my son choked on a piece of lamb and couldn't get it out. I put my training to the test and performed the abdominal thrusts. It worked straight away! I'm so grateful that I felt confident enough to act. The session truly made a life-saving difference."

5. AEDs are user-friendly. AEDs come in various models, but they all serve the same lifesaving purpose. These devices are designed to be user-friendly and have voice prompts that guide you through the steps to use them effectively.

6. CPR requires adequate depth (5-6 cm).

Performing Cardiopulmonary Resuscitation (CPR) is vital in maintaining blood circulation until professional help arrives. Remember to apply adequate pressure of about 5-6 cm deep during chest compressions.

7. Quick response to choking. Act swiftly if someone is choking, using five back blows followed by five abdominal thrusts to dislodge the object. Remember to have someone call an ambulance while you provide assistance.

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