The future of procurement. Services. Systems. Expertise. Culture. www.pelicanprocurement.co.uk
IN THIS ISSUE ▷ Prepare your business for Natasha’s Law ▷ Get the best value from all your current suppliers
▷ Meeting digital ordering needs in hospitals ▷ Share allergen and nutrition information with your customers ▷ Manage your food gross profit
Spring 2021.
▷ Fresh produce & commodity market at a glance ▷ Supplier Spotlight ▷ Heavy commercial catering equipment
The Pelican Edge
Spring 2021
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SPRING 2021 CONTENTS CULTURE Welcome to the Spring issue!
EXPERTISE 4
An introduction by Ian Holliday, Sales Director at Pelican Procurement Services.
Get steady! Preparing your business for Natasha’s Law
7
Ticking lots of boxes!
Introducing the Supply Chain Team
33
Pelicans’ Line Managers trained to be mental health first aiders
43
Pelican has a new home!
47
Public procurement legislation update
13
How will the National Food Strategy impact you?
How to effectively manage your food gross profit
17
How could it affect you and your business?
SYSTEMS The Food Checker
11
An easy way to share allergen and nutrition information with your customers.
Picnic from Pi
28
Meeting digital ordering needs in hospitals.
25
Fresh produce & commodity market at a glance
35
Supplier Spotlight
39
PHS Washrooms, a leading supplier of COVID solutions, and McCain, frontrunners in food traceability and security of supply
SERVICES Price health check
How Pelican can support hospital teams following the Independent Review of NHS Hospital Food
22
Are you getting the best value from all your current suppliers today?
Heavy commercial catering equipment
31
Editor: Simona Hardy
Marketing Manager at Pelican Proofreader: Chris Bown www.linkedin.com/in/chrisbown Designer: Nick Goodyear www.thenickwickpapers.com Printed by Bluedot Display Limited www.bluedotdisplay.com
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The Pelican Edge
CULTURE
WELCOME TO THE SPRING ISSUE OF THE PELICAN EDGE! An introduction by Ian Holliday, Sales Director at Pelican Procurement Services.
Ian Holliday, Sales Director
Before introducing our latest issue, I wanted to acknowledge the ongoing challenges created by COVID-19, that we all continue to face; not only in a professional business sense, but also our personal lives. With the vaccination delivered to over 30 million people so far, and lockdown restrictions starting to lift- we’re beginning to feel ready for the new start! As we all follow the Government recovery road map over the coming months, please stay safe. We know that you and your team are extremely busy, so we have put together another issue of the Pelican Edge providing you with latest valuable industry information at your fingertips, and helping you to comply with the latest legislation so you can run your operation safely, efficiently and profitably! Allergen legislation Food businesses have six months to prepare for the new allergen labelling legislation, known as Natasha’s Law, which comes to effect 1st October 2021. Registered Dietitian, Anna-Maria Holt, provides a step by step guide to help you understand what you need to know and do, to comply (see page 7).
Hospital Food Review & digital meal ordering
Our Pi team have developed a new tool, Food Checker, a quick and easy online solution to share allergen and nutritional details about the food you sell. Your customers will be able to click on recipes or use QR codes to view the allergen and nutrition details easily from their phone or tablet (more on page 11).
Following the government review of hospital food, we’ve asked Nicola Davidson, Procurement Lead and NHS specialist, to summarise what you need to do now. She also highlights all the areas of support we can provide to hospitals, to ensure compliance, on page 25.
One of the eight recommendations from the independent hospital review was that hospitals should, by 2022, introduce a digital meal ordering system. The good news is that we already have an online solution, we call it Picnic. Pelican worked in conjunction with several NHS hospitals to develop Picnic, ensuring it precisely addresses the needs of a health service site for digital meal ordering - learn more on page 28.
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Spring 2021
Improving operational costs More than ever, businesses are looking to reduce costs and achieve healthy gross profit, without dropping quality or service levels. Over the last few months, our team of procurement analysts have been busy checking prices on behalf of our clients and finding savings across a number of product commodities. If you want to ensure you are getting the best value from all your current suppliers, our team are here to help you. (Find out more on page 17) Another focus for hospitality operators is to manage and increase their profit margins. Simon Gurney, Procurement Manager at Pelican with 12 years of experience as a chef, shares his expertise on how to effectively manage food gross profit, highlighting areas often overlooked, practical tips, simple monitoring tools and opportunities to improve it. Importantly, Simon also explains how Pelican’s Pi system cuts manual processes, saving you and your team a huge amount of time.
Meanwhile at Pelican … We have always taken the mental and physical wellbeing of our team very seriously. We already had a dedicated team of Mental Health First Aiders (MHFA) for a number of years, however as our team has been continuing working from home, we ensured all of Pelican’s Line Managers were trained to be Mental Health First Aiders too. Pelican is starting new chapter, as in February 2021 we moved to our new home in Farnborough. We have spent the last few months designing and building an engaging new and safe working environment. We were very involved in choosing the right
workplace for the Pelican team - as we wanted to continue working together well in an inspiring and motivating space that supports our culture and delivers our best to our clients. We also had an eye on choosing a location that is easy to access for our clients when they come to visit us!
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 Marketing Manager at simona.hardy@ pelicanprocurement.co.uk is on standby to receive your feedback.
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The Pelican Edge
Spring 2021
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EXPERTISE
GET STEADY! PREPARING YOUR BUSINESS FOR NATASHA’S LAW
Anna-Maria Holt RD shares the latest nutrition and dietetic news.
Food businesses have six months to prepare for the new allergen labelling legislation, known as Natasha’s Law, which comes to effect 1st October 2021. However, many food operators feel confused and unsure what this really means to their business. In this article, Registered Dietitian, Anna-Maria Holt, explains what businesses need to know and do to comply. What is Natasha’s Law? 2 million people are living with a diagnosed food allergy in the UK today, and 600,000 are living with Coeliac Disease, a condition which requires a strict gluten-free diet. Natasha’s Law is intended to help those living with food allergies or intolerances to make safe choices when buying pre-packed direct sales (PPDS) food items. These foods were not previously included in the existing allergen labelling legislation (FIR, 2014)1. The parents of Natasha Ednan-Laperouse believe that her death could have been prevented if the wrapped sandwich she consumed had been labelled clearly. Why is the new labelling legislation important? This latest change in the legislation will ensure that consumers will receive essential information on ingredients and allergens for packaged food items produced onsite. It is hoped that the new allergen labelling legislation will prevent further deaths among those living with food allergies. The legislation applies to all food operators across hospitality, care and education. All four UK nations are now aligned in enforcing the new
legislation as Scotland also recently laid the law in Parliament3.
Does the new allergen law apply to your business?
Under this new allergen labelling law, all food businesses selling foods categorised as pre-packed for direct sale (PPDS) must be ready to comply from 1st October 2021. This is the deadline for the implementation of the Food Information Amendment (2019)2.
Firstly, to find out if the new allergen labelling law affects your business you should establish whether any of the food you serve is categorised as PPDS. What is pre-packed for direct sale (PPDS) food? To determine this, you will need to answer these THREE
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Spring 2021
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2 million people are living with a diagnosed food allergy and 600,000 are living with Coeliac Disease, a condition which requires a strict gluten-free diet
Allergenic ingredients refer to the 14 allergens, which must be declared in line with existing food law3.
important questions: when, where and how is the food packaged?
can access the FSA’s Allergen and ingredients food labelling decision tool via https://www.food.gov.uk/ allergen-ingredients-food-labellingdecision-tool
All ingredients found in a product must be listed, including subingredients. Examples of these are the spread used in a sandwich, or the dressing on a salad.
Once you have identified which foods, if any, are PPDS, you will need to decide whether you will continue to provide them all or reduce your offer. All the PPDS foods your operation offers will need to be labelled by law.
The list of ingredients is likely to be very long on some PPDS items especially as the allergens within these lists must be emphasised.
Food categorised as PPDS is: ▶ Packaged in the same place the food is offered to customers ▶ Placed in packaging before the food is ordered or selected Examples of PPDS food: ▶ Boxed salads ▶ Pasta pots ▶ Packaged sandwiches ▶ Grab and Go items like paninis ▶ Pots of takeaway porridge ▶ Wrapped sausage rolls and other bakery products ▶ Cookies and biscuits made and packaged onsite Generally, any food that is wrapped or packaged before it is selected will fall under the new labelling requirements.
How will the new allergen law apply to your food business? Under the new legislation, if your food business provides PPDS food, you must clearly provide the following information on a label on the food item:
The ingredient and allergen information provided on the label must be accurate and presented in a suitable format.
Ingredients on the label must be listed in descending order, by weight. This will align the format used by food operators to those used in manufactured foods, giving the consumer a consistent presentation of information on food labels. What do you need to do to prepare? Act now and start by considering these three key areas:
1. The name of the food
1. Working with your suppliers
2. Full ingredients list with allergenic ingredients emphasised
You will need to work collaboratively with all your suppliers to understand how they capture
However, you may find that categorising the food you provide is not as straightforward because there is a grey area around which foods are in/out of scope. For example, is a wrap in an open-ended sleeve in or out of scope? The big issue is that there is no formal legal definition for PPDS so if you do get confused you will not be alone. The Food Standards Agency (FSA) is working on producing further guidance to help the hospitality industry prepare. This will be published soon. In the meantime, to help you identify which of the foods your business provides are PPDS, you
If you need help managing Allergen Legislation please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk We are here to help.
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Spring 2021
ingredient and allergen data, and most importantly how this will be passed on to your business. Ask your supplier what verification checks and processes they have in place? How are discrepancies picked up? 2. Ingredient & allergen information Ingredient and allergen information can be captured using third party software solutions and label printers. You will need to understand how the ingredient and allergen data is being obtained and updated. You will also
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need to make sure the label format is compliant with the requirements. How will the ingredient list be ordered? How will allergens be emphasised?
physical label check against the data shared with you.
The labels placed on PPDS foods must be up to date with all ingredient and allergen information when put on display for the customer to select. Pre-printed labels are great if the printer breaks down but what if there is a lastminute substitution from a supplier?
Everyone in your business must be fully informed and responsible for providing the correct allergen information. Ensure your staff receive training on the new requirements especially if you provide PPDS food.
Allergen data isn’t fixed and recipes for products change. Do not forget the importance of a
3. Training & responsibility
The FSA offers a free online, self-directed Food allergy and Intolerance Training module, which can be accessed via https:// allergytraining.food.gov.uk
Five steps to get ready for Natasha’s Law 1. Plan ahead - do not leave preparations until October 2. Put processes, systems and checks in place now 3. Get in touch with your local enforcement officer to help you review and check your plans 4. Start doing trial runs of your processes and review any near misses 5. Ensure you can demonstrate due diligence throughout your allergen management The Food Information Regulation 2014: https://www.legislation.gov.uk/uksi/2014/1855/pdfs/uksi_20141855_en.pdf 1
The Food Information Amendment (Amendment) (England) Regulations 2019: https://www.legislation.gov.uk/uksi/2019/1218/made 2
3 Food Standards Scotland (2021) Improved allergen labelling becomes Law: https://www.foodstandards.gov.scot/news-and-alerts/ improved-allergen-labelling-becomes-law-to-protect-consumers-in-scotland
Use this checklist to ensure that your catering team has a full understanding of the requirements and your processes to comply with the new legislation. What is Natasha’s Law? Why is the new labelling legislation important? Which foods offered are PPDS? How many PPDS products do you offer? Are these manageable? What must be done to comply? How will ingredient and allergen information be captured?
How will you get all the ingredient information on the labels? How will you manage label production? Can you ensure food labels are providing accurate and reliable information in the correct format? How will you ensure changes as a result of product substitutions are captured? Are your team fully informed about the new allergen labelling requirements? How will you support your customers to ask about allergens and the new labelling laws?
About the author Anna-Maria Holt is an HCPC registered dietitian, and a member of the BDA with over 15 years experience in working with caterers and food businesses. Through AH Dietetics, Anna-Maria offers a dietetic service in a freelance capacity to caterers in foodservice to help with nutrition, special diets and food allergen queries.
The Pelican Edge
Spring 2021
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SYSTEMS
AN EASY WAY TO SHARE ALLERGEN AND NUTRITION INFORMATION WITH YOUR CUSTOMERS
Matt Ferris, Pi Product Manager, introduces a new way to inform customers about allergens
All food operators must provide accurate allergen information to all customers who request it and ultimately provide food that is safe for people with allergies. To help to share allergen information easily with customers we are excited to introduce our new online tool - The Food Checker - our latest addition to the Pi family!
The Food Checker has been designed to help food service operators provide a quick and easy online solution when it comes to displaying allergen and nutritional details about the food you sell. Your customers will be able to click on recipes or use QR codes to view the allergen and nutrition details easily from their phone.
Key benefits: ▶ Quick to set up and perfectly integrates with the Pi Menu Management Module (Piranha) ▶ Choose what information you want to display ▶ Effortless to update and manage ▶ Specifically designed for mobile use ▶ Add your own company branding and identity ▶ Generate QR codes, so it’s easy and quick for your customers to find the information they need ▶ Value added service which is available at no additional cost
Contact our Pi team to book your demonstration today. We’re sure your customers will love The Food Checker. Contact the team on 01252 705 214 or hello@pelicanprocurement.co.uk
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Spring 2021
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EXPERTISE
PUBLIC PROCUREMENT LEGISLATION UPDATE Kim Nailor, MCIPS Kim Nailor manages Pelican’s Tender Team, who handle Tender Team Manager all aspects of formal food and non-food tendering on behalf of our clients, adhering to the latest public procurement legislation and the highest standards of professional practice. Kim shares a quick low down on the latest changes to the public procurement legislations. EU Procurement Legislation EU legislation no longer applies in the UK with the exception of public procurement contracts that began before the end of transition period 31 December 2020. However there are new regulations that are similar and, in some cases, remain unchanged and apply under UK Procurement Legislation. Some regulations are already in place with more to be reviewed over the coming months, potentially continuing up to September 2021 and beyond. This means there may be continued changes for the foreseeable future so watch out for further updates. Public Contracts Regulations Thresholds Pelican uses government guidelines for all public sector tendering and comply with the current thresholds. The threshold for the tenders that Pelican manages remains unchanged at £189,330 and will not change until 1 January 2022, when future thresholds will be determined by the World Trade Organisation’s (WTO) Government Procurement Agreement (GPA) which the UK has been a member of since 1 January 2021. New Contract Notice Service The UK government announced the new service for publishing contract
notices, replacing the Official Journal of the European Union (OJEU): “Find a Tender” went live on 1 January 2021. Pelican’s procedure for posting public tenders remains the same, via an online portal: this links through to “Find a Tender” so we’ve had no disruption to our usual procedure.
Procurement Policy Paper Social Value Our Tender Team strives to ensure that they keep up-to-date with legislation when managing tenders and recent changes to social value is a great example. Social value has become increasingly important for our clients and in September 2020 the government introduced
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Procurement Policy Note 06/20 (Link: https://bit.ly/2QxTQex) – taking account of social value in the award of central government contracts. So, from 1 January 2021 a minimum weighting of 10% is applied for social value in our tenders to ensure that it carries a heavy enough score to be a differentiating factor in our bid evaluations. This updates the Public Services (Social Value) Act 2012 where the subject matter was just considered. Green Paper – Transforming Public Procurement Green Paper reforms are aimed to strengthen essential principles in public procurement. This Green Paper is intended to shape the future of public procurement in the UK. The Government’s goal is to speed up and simplify our procurement processes, put emphasis on value for money and give better opportunities to small businesses, charities and social enterprises to innovate in public service delivery. The Green Paper talks, amongst other things of principles to be used through public procurement which
Spring 2021
Pelican already practices through their tender process: ▶ Public good - procurement should support the delivery of strategic national priorities including economic, social, ethical, environmental and public safety ▶ Value for money - procurement should enable the optimal wholelife blend of economy, efficiency and effectiveness that achieves the intended outcome of the business case ▶ Transparency - openness that underpins accountability for public money, anti-corruption, and the effectiveness of procurements
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Pelican will continue to use the open procedure for its tenders and although there will be changes to other procedures this one remains unchanged.
For the full Green Paper details go to: https://www.gov.uk/ government/consultations/ green-paper-transformingpublic-procurement
▶ Integrity - good management, prevention of misconduct, and control in order to prevent fraud and corruption ▶ Fair treatment of suppliers decision-making by contracting authorities should be impartial and without conflict of interest ▶ Non-discrimination - decisionmaking by contracting authorities should not be discriminatory.
If you need support with any issues or challenges you are currently facing, please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk
We are here to help.
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Spring 2021
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EXPERTISE
HOW TO EFFECTIVELY MANAGE YOUR FOOD GROSS PROFIT
Simon Gurney, Procurement Manager
Knowing your costs and the factors which impact your profit margins is critical - this knowledge ensures that you are in control throughout each financial period, and you know where your margin is heading. In this article, Simon Gurney, Procurement Manager at Pelican with 12 years of experience as a chef, shares his expertise on how to effectively manage food gross profit. Read on for an overview of areas often overlooked, practical tips, simple monitoring tools and opportunities to improve. Importantly, Simon also explains how Pelican’s Pi system cuts manual processes, saving you and your team a huge amount of time. If a chef’s role was to be defined in very few words, it might be said that the job is to provide good, safe food for the establishment at which they are employed. But in recent years it has changed from not simply buying and making good food, but rather it has become about making money from the food that you buy and cook. That difference between cost and nett selling price - gross profit - can be measured in cash margin or as a percentage margin. This is an interesting question because the old adage is that “you can’t bank a percentage”; however, many businesses target a percentage GP as the main KPI each month. It is an area worthy of deeper thought in public catering. After all, is it preferable to sell 100 steaks a week at £20.50 for £12 nett gross profit (cash) each, or to sell 50 at £25 and 76% gross profit margin – because making a percentage is the KPI? In the first example you would make £1,200 gross profit and in the second you would make £750.
However, this cash versus percentage debate is likely to be a corporate decision, so on a local and daily basis what are some key areas to help manage gross profit and more importantly what are the practical steps to take?
As an example, if your monthly revenue is £30,000 then every £300 you spend, or indeed save, is worth one percentage point on the GP. This kind of information can be broken down into chunks which are easier to understand in the operation.
First get your team onboard and tuned in to financial performance. Be aware of the impact of expenditure in your own business. As a quick rule of thumb, whatever your monthly revenue is, divide that by 100 and you will know the effect in £s and %s on your GP.
So, if you wanted to target a twopercentage point increase on the GP this month you could target your team with a £600 saving in the month, broken down into £20 a day and then even further into £7 per service. This way when you see two loaves of bread, a kg of
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Spring 2021
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sausages and a tin of beans left over from breakfast you can see how that roughly adds up to that day’s £7 breakfast cost reduction. Of course, there is always some natural wastage but it’s a useful focus tool. There are three main influences on GP - price, quantity and revenue. If you influence any of them, a change will occur to the GP of a dish. ▶ Price – the cost of the ingredients ▶ Quantity - The amount of the ingredients produced and consumed ▶ Revenue -the money received, nett of VAT, to produce the menu In practical terms, here are five areas in which to consider taking action, working through the issues and taking practical action. Beneath each of these, we’ve added the Pelican solution, using our online management tool, Pelican Pi.
1. Deliveries Picking and packing errors happen, so you need to have a system in place for checking and signing. ✔ Check your deliveries to make sure you receive what is on the invoice ✔ Check the prices are what is agreed ✔ Check the quantities match what you ordered to avoid ‘overdeliveries’ e.g. specified 2 x 4kg striploins and received 2 x 5kg.
How Pi can help There are two ways that Pi can help, depending on how you like to work. Entry Level allows your team to check the electronic invoice against the paper delivery note and mark the invoice as reconciled. This means you can order the goods however you wish - but still check that you're only
being invoiced for what has been received. Pelican Procurement Managers will be checking the price of the invoiced products and raising credit requests on your behalf if there is an overcharge. Advanced features available include full Purchase to Pay functionality in which you can send your order to the supplier, then “book in” the deliveries. Any quantity difference will be highlighted, and you are able to raise a credit request.
2. Costings Dish costings serve multiple needs apart from the obvious cost per dish. Apart from calculating margin, use the costing to engineer the recipe and achieve greater profitability. ✔ Make sure that recorded costings match what is actually going onto the plate - we call that ‘Paper to Plate’ checking. Get your teams to benchtest the dishes coming out of their sections and make
adjustments so you can amend the costings – or even review and change the ingredients. ✔ Portion control – if you have the skills and yield knowledge to prepare meat and fish in house it can be a good way to maximise margin through careful use of off-cuts and by-products. If those skills, or time, are not available then it may be preferable to buy an item cut to specification by the supplier at a nett price. ✔ Review your ingredients and work out the impact of using a less expensive alternative if it is appropriate.
How Pi can help Pi has a fantastic menu management module called Piranha which gives you the ability to build your recipes online and share internally. You can set either a retail price, or desired GP % and as you add or amend ingredient quantities you will see both the
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cost per portion and the GP being adjusted accordingly. As costs for the ingredients increase and decrease overtime (or seasonally), Piranha will automatically keep the cost per dish up to date. As recipes can be assigned to menus, categories, or tagged, you are able to run a report at anytime to check that the recipes currently in use are still achieving your desired GP - and take action if needed in order to protect your profit.
Spring 2021
morning after breakfast there are 20 croissants left over, then reduce the quantity you purchase, or reduce the number of parbaked ones that you prepare the evening before. ✔ Place a value to that wastage and explain the impact to your team. For example, if wastage is £100 per day that might mean 4 points on the GP%. Break that value into chunks e.g. £30 per service so it becomes a tangible target which feels achievable.
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figure, you could also be recording wastage at each of your outlets and regularly check the total wastage across your entire estate in a single report. If checked regularly, this report can give a real insight as to where that desired GP is going and allow actions to be taken quickly to reduce this burden. For example, is the catering team purchasing too much fresh food too infrequently, rather than taking advantage of the full delivery schedule for those types of supply?
3. Wastage 4. Theoretical margin Log wastage to identify trends, not to apportion blame. Wastage includes cooking mistakes, produce going bad, over-ordering, overdelivery and over-production. Don’t always think a dish is not overproduced because you can always give it to the staff because a) the cost of it might be more than the dish intended for staff and b) do you replace a staff dish with the overproduced one? ✔ Implement more efficient production. For example, if every
How Pi can help As noted, wastage is an important “cost” to any catering business which is why Pi has been developed to help! Our stock module, Pitstop, has many advanced features that can be used in their entirety so you can report on all stock movements giving a discrepancy if your EPOS tills have been integrated, or partially reducing administration but still giving more detail. For example, if using Pitstop to generate a closing stock check
If the costings are correct, have been plate checked and you are in control of wastage and pilferage then what margin should you be achieving? If the menu can only achieve 70% in theory, then a target of 73% is obviously impossible! ✔ If you don’t use online systems, create a simple spreadsheet to extend dish sales per period and calculate total costs against total nett revenue both per dish and overall.
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Pi is an award-winning, cloudbased system offering a suite of purpose-built modules designed to empower finance, procurement and catering teams to work smarter and more efficiently. The system works as full p2p or you can use individual modules. Meet the Pi Family ▶ e-Invoicing ▶ Consolidated online ordering ▶ Menu & allergen management ▶ Stock management ✔ Introduce alternative products and costs to see the overall effect on costings and margin. ✔ Tinker with your selling prices – what effect on margin is obtained by adding 25p or 50p to a sidedish, hot beverage or a dessert?
How Pi can help Among the many other Pi features, the Piranha menu management module offers the ability to create entire menu cycles or functions; and if retail prices are set, you are able to understand the theoretical GP for every recipe included! Very recent additions include “recipe ordering” in which you are able to select the number of servings for recipes you would like to produce and create Cherry Pi orders for all the ingredients!
manage wastage and establish parstock controls. ✔ Have a basic stock sheet on a clipboard to track top-selling proteins and valuable goods. Track sales vs. purchases on, say, rib-eye steaks. For example: I bought 100 this week, sold 70, we ‘wasted’ 5 which were sent back cooked wrongly, and I have 10 in stock. So where are the remaining 15? ✔ Keep a tally on vanilla, expensive oils and vinegars, saffron, chocolate and other luxuries. One true story from a client with whom I worked is that a bottle of Remy XO was siphoned out and replaced with black tea, and only noticed when a customer complained!
How Pi can help 5. Inventories Establishments vary in their frequency of stock-counting. Many are monthly, some do it weekly and some do it once a year. Whatever you choose to do, a stock variance at the end of the stock period could create a material swing in the margin based upon either consumption or forward ordering. But instead of that being a surprise at period-end, you could track top lines and valuable items on a regular basis to help identify losses,
Pi’s stock module, Pitstop, allows you to set up your stock sheets in a way that reflects your real world environment. Once done, this makes stock taking a much easier experience! Pi will be keeping all your products up to date in terms of pricing automatically over time, so you can focus attention on getting the task completed with minimal administration either via downloadable sheets or on a portable device.
▶ Budget management ▶ Live reporting Main benefits: ▶ Pi is complimentary to customers using Pelican Procurement Services ▶ Built in-house and managed by our in-house system experts ▶ Training included ▶ Ongoing support one phone call away ▶ All Pi modules are available to all users ▶ As many users as you need ▶ Great user experience – easy to use, friendly, modern and dynamic ▶ The system is totally secure – SSL encrypted and 100% password protected ▶ No software to install or updates to manage
If you are looking to improve your GP, we are here to help. Contact us at hello@pelicanprocurement.co.uk
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The Pelican Edge
SERVICES
Are you getting the best value from all your current suppliers today? As part of our service offering, the Pelican team is offering a complimentary price health check to all Pelican clients. An impartial review of your prices across all areas of your spend will show you how much you could save and reveal how competitive your prices are in the current market.
Over the last few months, our team of procurement analysts have been busy checking prices on behalf of our clients and finding savings across a number of product commodities.
FOOD
NON-FOOD
Areas we can help you
Commercial equipment
Cleaning & hygiene
Workwear & footwear
Furniture
Card processing
Pest control
Laundry & linen
Gas & lighting
Utilities
Stationery
Paint & DIY
Equipment maintenance
Tableware & disposables
Marketing & printing
Ambient, frozen & chilled
Specialist & fine foods
Alcohol (beer/wines/spirits)
Dairy
Sandwiches
Soft drinks
Fresh fish
Bread & bakery
Coffee & hot beverages
Fresh meat
Concepts
Fruit & vegetables
Confectionery
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We delivered savings to Greensleeves Care of:
10.2%
on janitorial, cleaning & disposables
6.8%
on medical supplies
We delivered savings to Silverline Care of:
We delivered savings to Notcutts Garden Centres of:
7.8%
25%
savings on stationery
average price saving per product on stationery
HOW WE WORK 1. As we tender thousands of products throughout the year, we have extensive visibility of prices on a weekly basis from a range of suppliers and categories. We will compare your current prices across the market and reveal how much money you could be saving. 2. Pelican’s procurement analysts follow a stringent benchmarking process to give you a truly fair, impartial price review - taking into consideration the product size, quality, and volume you buy.
3. We work with local, regional and national suppliers that best fit your needs. 4. We only work with suppliers that are compliant with The Food Safety Act 1990 and meet all relevant food industry standards. 5. We adhere to Public Contracts Regulations and follow best procurement practice in accordance with CIPS.
Start with your Free Health Check Today – contact Debbie Craig on 01252 705214 or email debbie.craig@pelicanprocurement.co.uk
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The Pelican Edge
Spring 2021
EXPERTISE
HOW PELICAN CAN SUPPORT HOSPITAL TEAMS FOLLOWING THE INDEPENDENT REVIEW OF NHS HOSPITAL FOOD
Why did the ‘Independent Review of NHS Hospital Food’ take place? In the summer of 2019, there was an outbreak of listeriosis in which seven patients tragically died after eating hospital sandwiches contaminated with Listeria. Following this, the Health Secretary, Matt Hancock, announced a review which he declared would be “root and branch” to look at all food served and sold in hospitals. The review would include the safety, nutrition, quality, and production methods of food for patients, staff and visitors in NHS hospitals. Who was part of the review panel? The review was Chaired by Philip Shelley, Deputy Head of Facilities for Taunton & Somerset NHS Foundation Trust, supported by Independent Advisor Prue Leith and supported by a panel of experts from NHS England, the British Dietetic Association, Food Standards Agency, Department
Nicola Davidson, Lead Procurement Manager
of Health & Social Care, the Soil Association & the Hospital Catering Association.
The recommendations from the review were broken into the following areas:
Pelican were proud to be involved and share our expertise
▶ Catering staff support
As part of the Independent Review, the panel visited hospitals across the country. St Thomas’ Hospital in London formed part of their selection, and Pelican were invited to present on our procurement solution and the added value we offer to the Trust.
▶ Food safety
▶ Nutrition and hydration
▶ Facilities ▶ Technology ▶ Enforcing standards ▶ Sustainability and waste ▶ Going forward
Panel recommendations The recommendations of the review were delayed due to the impact of COVID-19, but were announced in October 2020. The panel emphasised the importance of the NHS caring for staff as much as for patients and they reported that the best hospitals served the same food to everyone in the hospital.
Read the full report of the Independent Review of NHS Hospital Food https://bit.ly/3bLxMFd
Find out how we can help on the next page!
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Spring 2021
The Pelican Edge
Your first choice for equipment and supplies ONE-STOP-SHOP
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nisbets.co.uk
*Next working day delivery available on orders over £50 placed before 4pm. Exclusions apply.
Place your order with the Pelican Procurement Team 01252 705 214
hello@pelicanprocurement.co.uk
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Spring 2021
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Sustainability and waste Pelican are helping NHS trusts to reach their own sustainability targets and pledges including those set by NHS England. Some of the projects where we are currently supporting NHS clients include:
Achieving the Plastic Free Pledge Sourcing alternative products at the best market value, providing data on the financial implications of the switch.
Reducing food waste Automated recording and monitoring of food waste
How can Pelican help NHS trusts? Our experienced procurement managers can work collaboratively with NHS Trusts and become an extension of catering teams, bringing expertise and supporting Trusts to meet the recommendations of the review. Our team are actively engaged and working together with several NHS Trusts on a number of projects including:
Technology delivering efficiencies Our in-house developers have built an advanced cloud-base technology system – Pi. The Pi system is available as part of our service offering on a self-funded basis, helping the NHS with: ▶ Digital meal ordering ▶ Allergen & nutritional legislations
Gaining ‘Food for Life Served Here’ accreditation Pelican are a member of the FFLSH Supplier Scheme, so we can fully support NHS trusts in successfully gaining this award by sourcing products, managing all of the documentation and evidence
▶ Menu & waste management Food safety within supply chains Our procurement team ensure NHS trusts are compliant with the latest legislations and standards. Our procurement managers work closely with catering and food safety teams to ensure contracts capture the detail required, to provide confidence, simplify and improve reporting and ultimately enhance food safety.
Facilities upgrade with new commercial equipment Our equipment expert is providing impartial in-depth advice with regards to upgrading and integrating new equipment to help NHS sites to modernise and enhance their catering facilities.
▶ Consolidated online ordering ▶ Stock management ▶ Budget management ▶ E-invoicing ▶ P2P
Adhering to public services guidelines and social value We provide a professional and public sector compliant tendering service that encourages NHS Trusts to support the Public Services Guidelines and Social Value act, with tendering judged 40% price and 60% quality.
If you need support with any issues or challenges you are currently facing, please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk We are here to help.
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Spring 2021
The Pelican Edge
SYSTEMS
PiCNIC FROM Pi MEETING DIGITAL ORDERING NEEDS
Matt Ferris, Pi Product Manager, is proud to introduce the latest Pi developments.
An independent review of NHS hospital food in England, ordered by the Government, reported in October 2020 with a list of recommendations to improve food safety. One of the eight recommendations from the review panel was that hospitals should, by 2022, introduce a digital meal ordering system. As well as collating food choices, such a system could manage allergies, special diets and minimise waste, the panel suggested.
The good news is that a suitable digital meal ordering solution, Picnic is already available! Picnic, was developed by Pelican Procurement Services in conjunction with several NHS hospitals, ensuring it precisely addresses the needs
of a health service site for digital meal ordering. Picnic uses the latest technology, so is it is very easy to use. What’s more it is complimentary to all Pelican clients so even small community hospital with 20 beds, can use it and benefit!
Book your free demonstration today with our friendly Pi team, so you can simply see the great benefits Picnic offers. Please contact the team on 01252 705 214 or hello@pelicanprocurement.co.uk
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Spring 2021
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PiCNIC SOLUTION FOR CATERING, WARD, AND FINANCE TEAMS Picnic removes the pressure and complexity around the meal ordering process It not only delivers an easier way to order meals for residents or patients from the bedside, but also provides a system to record and track food and beverage delivery. Widely customisable, it will improve efficiency when used in a wide variety of organisations.
Picnic allows any dietary restrictions to be flagged up, covering allergens, or any products that don’t comply with cultural or medical requirements.
Picnic is a tablet-based system that enables anyone to order a meal, drink or snack, via a simple to use menu that provides pictures and descriptions for users. Picnic will record the location of the order by ward, room and bed, and pass orders in real time to catering staff, supporting more efficient meal preparation.
For the service provider, Picnic interfaces with other elements of the Pi system, enabling costing of menus, and integrating with the organisation’s procurement systems. As a result, stock and budgets can be more accurately monitored, and the relevant allergen and nutritional information can be recorded against meal ingredients.
In addition, users have the opportunity to review and provide feedback to the kitchen about the meals they have enjoyed.
PiCNIC KEY FEATURES AND BENEFITS
▶ Picnic links to Piranha so if Trusts already have their recipes setup this avoids duplication of work. ▶ Trusts can setup Picnic using menu cycles, and then with a few clicks of a button order the items required for all recipes in that menu cycle. ▶ Reporting on all ward and patient orders. Not by patient name but by ward – monitor and compare across wards, are staff engaging with patients to recommend more drinks etc. – ‘Develop an appropriate datacollection method on nutrition and hydration in all hospital settings, to ensure accurate monitoring and comparability.’ ▶ Waste reduction – set portion availability by catering results in reduced wastage as they are not having to over cater every item. ▶ Ward orders – all categories can be ordered – stationery, non food – and reporting.
Ordering functions
Production & planning functions
Benefits of Pi system
▶ Built specifically for healthcare sector help manage digital patient meal ordering
▶ Live stock management (stock ordering availability)
▶ Pi is complimentary to customers using Pelican Procurement Services
▶ User-friendly, tablet-based system that is very simple to use ▶ Displays allergen & nutritional information during ordering ▶ Displays meal photos – helpful for non-English speakers
▶ Ordering status progress tracking ▶ Record of patient order selection preference ▶ Allergen & nutritional matrix
▶ Ordering deadline prompts ▶ Track & manage special dietary requirements
▶ Expenditure analysis & reporting
▶ Manage patient food & ward’s store-cupboard orders
▶ Training included ▶ Ongoing phone support
Reporting & analysis functions ▶ Customer meal satisfaction tracking
▶ Plan & review menu availability
▶ Built in-house & managed by our in-house system experts
▶ All modules available to all users ▶ As many users as you need ▶ Great user experience – easy to use, friendly, modern & dynamic ▶ Totally secure – SSL encrypted & 100% password protected ▶ No software to install or updates to manage
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Pizza Partner IN SCHOOLS
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Spring 2021
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SERVICES
HEAVY COMMERCIAL CATERING EQUIPMENT If you are looking to replace or enhance your current facilities for storing, preparing, cooking and serving food, we can help - all the way from kitchen to retail counter and restaurant! Having the right commercial equipment can make a massive difference to the success of any catering operation. But it takes time, experience and knowledge to source and procure that is going to work best for you.
Bespoke impartial quotations
Ensuring deliveries are made on time
Impartial advice on equipment brands and performance
Full installation service
Site surveys Design drawings
SOME RECENT PROJECTS
Bloxham School Rack dishwasher install
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.
Procuring equipment from all the main manufacturers at competitive prices
Angel Oak Academy Combi oven install
CLIENT FEEDBACK I was under real tight deadline pressure to build a temporary fullyoperational mobile kitchen, as one of our new secondary schools, Coombe Wood School, does not have a kitchen facility. I called Jo, told her my requirements and she just managed the project - obtaining quotes within 24 hours, liaising with the manufacturers, engineers you name it. Jo was the key to the success; her in-depth knowledge of the equipment market is amazing! We are very grateful to Jo for her support as we would not have been able to achieve this project without her. Rowan Kitchen, Director of Catering at Folio Trust
Full after sales support Advice on current legislation Complete turnkey solutions to fulfil project requirements including furniture, flooring, wallcovering, stainless steel fabrications etc.
Guy's & St Thomas' NHS Trust Hobart dishwasher & tabling install
Contact us! We are here to help Contact Jo if you have any commercial equipment needs or to get impartial advice
joanna.leech@ pelicanprocurement.co.uk 01252 705 205
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CULTURE
INTRODUCING THE SUPPLY CHAIN TEAM Sue Tompsett
Richard Graham
Supply Chain Mobilisation Manager
Category & Supply Chain Manager
What do you do? Sue: I’m Supply Chain Mobilisation Manager, responsible for ensuring the smooth transfer of service from suppliers to customers, both internally and externally. That means I get involved in organising everything from customer product tastings, to ensuring every supplier has correctly documented industry qualifications. I get out on the road during mobilisation, to ensure deliveries are on schedule with products of the required quality; and solve any issues around supplier deliveries, once contracts are live.
Richard: As part of the category and supply chain team at Pelican, I manage the main fresh, ambient and frozen categories and food brands our clients order. What do you enjoy most about your job?
and suppliers to develop strategies that will provide our clients with the most robust and sustainable supply chain possible. What does your typical day look like?
Sue: I love solving problems! There’s nothing more rewarding than the smile of a happy customer or colleague, when an issue’s been resolved!
Sue: There isn’t one. Some days I spend in the office, handling administrative issues. The next day I could be stood outside a customer’s back door at 5am waiting to check a delivery, anywhere in the country.
Richard: I really enjoy the teamwork aspect of the job, and seeing how all the elements come together. I also enjoy working with colleagues
Richard: I start my day by walking the dog and then trying to get my teenage kids out of bed! My working day is a mix of calls with suppliers or
The Pelican Edge
colleagues - building relationships, negotiating and ensuring we deliver the business as per the forecast. After that it’s a run or dog walk, dinner and a glass of wine. What is your biggest achievement/ proudest moment to date in your professional life?
Spring 2021
Richard: Two events really stand out. In 2012, I worked in catering at the Olympics, based in the Athletes village. And I worked with the Army in the Gulf war to redesign their rations packs and produce them - sometimes working through the night to keep up with demand.
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How would you sum up your personality in 5 words or less? Sue: Loyal, professional, friendly, compassionate, optimistic. Richard: Fun , optimistic, honest, loyal, sarcastic. Early bird or night owl?
Sue: In 50 years at work, there have been many! To pick just one, there’s the time I turned detective, to resolve a customer complaint over souring milk. I tracked the supply chain, starting with the delivery when it set off at 4am, checking the vehicle temperature at every drop, until our customer’s milk was delivered to their coffee shop at 6am. All was in order to that point. I carried on watching the use of the milk during the day at client’s site, and saw that the barista set two large cartons of milk alongside the boiling hot coffee machine, where they stayed all day - at 35°C - before any leftovers were returned to the fridge at closing time. Customer advised, and case closed!
eye Richard and Molly
What can you expect to see from the Supply Chain team in future editions of the Pelican Edge? Sue: More tales of the unexpected - or as we call them, case studies of exceptional service delivery to customers. Richard: I’m looking forward to hearing from more of the suppliers we work with, plus articles on new products in the market particularly in the Grab and Go sector, and products that are suitable to the new post Covid world. Sustainability and environmental issues are also increasingly important, and with that more vegan and vegetarian food options.
Sue: Night owl. I get a “second wind”, usually at about 4pm. Richard: Defiantly an early bird. Dog or cat person? Sue: Dog. I had an Alsatian when my children were small. She was fun, and it broke my heart when she passed away. Richard: Dogs. We have a 1 year Schnauzer (Molly) who is full of fun and likes to play - and does not argue back. Favourite ice-cream flavour? Sue: Mango sorbet Richard: Easy to please, vanilla.
eye Sue - culinary creative!
If you are looking for specific products, innovative solutions or need inspiration to help you improve your service offering, please contact us at hello@pelicanprocurement.co.uk We are here to help you.
www.britishpremiummeats.com
For more information email hello@pelicanprocurement.co.uk or call 01252 705 214
Here at British Premium Meats quality is at the heart of everything we do 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
The Pelican Edge
Spring 2021
EXPERTISE
FRESH PRODUCE & COMMODITY MARKET AT A GLANCE
Sue Tompsett, Supply Chain Mobilisation Manager
Sue Tompsett, Supply Chain Mobilisation Manager, has put together a fresh produce and commodity market update, giving you the quick lowdown on the key factors behind product availability and price movement in the marketplace. Spring is all about looking forward, with summer edging closer each day some early summer produce is starting to appear. Spring can also have its seasonal pitfalls with a few products in transition.
Fruit & vegetables update
Potential quality issues Baby Plum & Cherry (Spain) High brix on ‘older’ fruit means there’s a continuing risk of splitting / mould growth in transit
Vegetables The first of the Tunnel Jersey Royal Potatoes will be arriving shortly, but please remember the early ones are always expensive! These will come from the covered crops, so expect to pay hefty bucks until the outdoor harvest begins in earnest. Later this month the first of the Cyprus Potato will be available. Grown in distinctive golden soil which really enhances the flavour, they will boil, chip, roast, and make a quite sublime mash. English Cauliflower from all regions is good quality. Spanish Broccoli is still very good and coming through
nice and green. New-season Globe and Purple Artichoke will be available. English Savoy is now making way for European stock from both Portugal and France. Prices will increase as a result.
Peppers (Spain) Shelf-life issues continue on yellow and red fruit, especially from older vines. Some colour break may be seen as growers try and combat this. Some yellow and orange fruit need to be picked slightly backward to enhance shelf life - this means there is a risk of 25% colour break
Fruit & salad English and French season Apple still has good availability but will look at moving over to the Southern hemisphere in the next 4-6 weeks. We may get the first glimpse of English Strawberries but this all depends on the weather. We are now getting closer to where the Salad season starts to change from Spanish to Dutch with English following within the next 4-6 weeks. Expect some turbulence with pricing and quality as the old season finishes and the new season gets underway.
Spring Greens (UK) Weather damage to outer leaves. Smaller product as affected leaves are being removed Savoy Cabbage (UK) Crop damaged by heavy rainfall, flooding and frost. All outer leaves need to be removed leading to a pale coloured head. Once trimmed down some crops are not making 300g
Commodity Market Report continues on the next page
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Meat update Beef There is a shortage of top-quality prime beef as slaughter plants are working reduced hours, and low kills due to carcass imbalances. Supermarket demand is putting huge pressure on the availability with prices rising week on week on the selected cuts.
Poultry The EU poultry market has been unstable. There is a shortage of birds, production is down as plants are working on reduced measures, and a general reluctance to put more birds down with the uncertainty of the market. This is driving the price up weekly; some prices have risen around 30% mainly on breast meat. Turkey
prices are currently 10% higher than Christmas prices, due to a shortage of imported product being shipped into the UK.
Pork
Prices are currently at a 5 year high, and with seasonal spring lamb, Easter, and the retail trade, suppliers are expecting record prices this year.
UK Pork prices have fallen around 5% due to the lack of exporting opportunities during the pandemic. Suppliers are expecting the availability in the market to tighten over the next month, as farmers and processors try to stabilise the price and drive it back up. The imported market is very stable at present, prices are based on the changing exchange rate.
is that there is 80% more global stock of cod, and 91% of pollack.
Salmon
Lamb
Fish update Cod Globally cod has reduced in price after consistent increases for the last nine years. There are a number of factors behind this reversal in trend such as, increased stocks and less demand. As demand returns, prices are expected to rise in Q3 or Q4 , plus increases in container costs will kick in.
Pollock Haddock Prices are climbing as current supply levels are much lower than that of cod and pollock. The issue with switching between the two markets
Prices have dropped between 8% to 12% in December compared with 2019, due to abundant supply and reduced demand, as pollock is widely used in foodservice.
From August to October 2020, Norwegian and Scottish salmon prices charted a downward trend, because of weak demand. Chilean salmon are cheaper but less favoured in the UK.
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Dairy update Butter Butter prices remain relatively steady currently. Demand in the UK was subdued over the Christmas period following further lockdowns, and even the higher retail sales did not offset the loss of volume in foodservice. However, prices remain strong at the start of 2021, with demand from export markets keeping them firm.
Cheese Mild cheddar started to see inflationary increases throughout the summer and maintained these higher levels during the final quarter of 2020. Before the end of the transition period, there was much uncertainty about tariffs, so the majority of Irish cheddar was brought to the UK before January 2021, with most of this stock already contracted to buyers. Mozzarella prices have continued to be volatile in the past six
months with the challenges of lockdowns and unpredictable volumes taking their toll, this is likely to result in prices on all cheese products rising in the coming months.
Milk Prices have partially recovered from the recent price slump, and they have remained comparatively low, so suppliers do not expect the usual marked drop in price that is usually seen in April, known as the 'spring flush'.
Eggs Many businesses have commitments to move to cage free eggs by 2025, and producers have responded by accelerating the conversion of colony sheds to either barn or free range. Availability of colony eggs will therefore continue to drop as we approach 2025, and prices are likely to reflect this. Feed is the biggest cost for producers, soya bean prices have increased by 43%, along with wheat prices which are up 33% over the same time last year.
Commodity market update Currency Sterling versus the dollar. The pound’s performance against the dollar has strengthened right through the year and is currently $1.38 Sterling versus the euro. There has been a series of ups and downs driven by complications of Brexit negotiations, lockdowns and the UK economy. The pound now stands at €1.13
has been the poorest harvest in decades and coupled with spiking retail demand has meant that further inflation on flour and bakery products is inevitable. Sugar. Within the UK and Europe, sugar prices have risen by 30% to 40% since 2018, driven by extreme weather conditions, poor crop and latterly Covid-19. With the UK's exit from the EU, European suppliers have reduced supplies to the UK, pushing prices up still further.
Other key commodities Wheat flour. The UK 2020 season was disproportionately affected by severe weather extremes. This
Coffee. Depleted supply, a weaker dollar and a recovery in demand are all likely to drive pricing up by the middle of this year.
Ambient juices. Orange juice prices have been under pressure since early 2020, following a sharp rise in demand from consumers. Apple Juice - the 2020 European harvest was forecast to be 4% down year on year, resulting in reduced availability again this year.
If you are 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
Suort Britain TOGETHER LET'S
UNDERSTANDING THE NEW APPETITE FOR PROVENANCE IN SUMMARY 70% of consumers say sourcing and provenance are predicted to become even more important to consumers in a post-COVID out-of-home market 41% of consumers (53% in 18-34 year olds) said ethical considerations will remain a consideration, consumers will increase the scrutiny that they place on pubs, bars and restaurants when it comes to provenance over other ethical matters Local products are desired by those who eat out, as 49% of consumers look to pubs, bars and restaurants to reduce their carbon footprints and support British farming, industry and economy Featuring British products on menus will appeal more to consumers post lockdown and 61% say it will influence their decision about where to eat out A significant 60% of consumers would also be willing to pay more for local, or British, produce
McCain has been operating in the UK for over 50 years Investing over £100 million into the renewal of the Scarborough site McCain is committed to quality right at the start of the supply chain. Working together with growers, some of whom have supplied McCain for three generations McCain is the largest purchaser of British potatoes and we pride ourselves on our strong relationship with UK agriculture
McCain Foods (GB) Ltd are a long term trusted partner working closely with Pelican and its customers. We are proud to share information on McCain provenance, please contact hello@pelicanprocurement.co.uk or call: 01252 705 214 for more detail.
CGA Consumer analysis, April 2020
The Pelican Edge
Spring 2021
EXPERTISE
WELCOME TO THE SPRING EDITION OF THE ‘SUPPLIER SPOTLIGHT’!
George Lywood, Category & Supply Chain Manager
For the second edition of this special feature, I would like to focus on PHS Washrooms and McCain Foods. Whilst these suppliers are very different in terms of their solutions and product range, I feel that it is important to highlight why I have chosen to include them both in this feature. PHS is one of the UK’s leading hygiene services providers, and a leading supplier of COVID solutions to help support the implementation of enhanced hygiene measures and reduce the risk of infection and transmission. In contrast, McCain are famous for their chips! Importantly, the company is able to offer comprehensive product traceability and security of supply as a result of their close working relationship with British farmers - something that meets with an increasing focus on sustainability, provenance and the desire to ‘support local’, from across the Pelican client base. So the brand provides reassurance to those who require consistency and quality in their food offering.
We want to introduce suppliers that are bringing new concepts or innovative products, focusing on the health and wellbeing of your customers, providing sustainable solutions and supporting social community projects
If you are looking for specific products, innovative solutions or need inspiration to help you improve your service offering, please contact us at hello@pelicanprocurement.co.uk
We are here to help you.
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business as unusual
Helping you adapt to the new normal 2020 was a year rocked by COVID-19. Its impact has been widespread, with immense pressure on organisations to step up their game. With so much change, organisations will be defined on their response to COVID-19 and how they have evolved to operate within these unprecedented times and safeguard themselves for the future.
Due to the unique nature of phs which has more than 120,000 customers and services 300,000 premises, we understand the impact of COVID-19 on different regions and different sectors of the UK economy. With this in mind, phs commissioned independent research into how consumer behaviour has changed since the pandemic and reveal sentiment around visiting indoor settings. Worryingly, our research found that 68% of consumers are concerned about catching Covid in indoor places!
We’re pleased to announce the launch of the phs COVID-19 bundle; the ultimate product package in the fight against the pandemic. Our products and services include:
Giving you a breath of fresh air Independent consumer research found that 52% of UK consumers would feel safer if businesses installed air purifiers to prevent the spread of viruses* in their premises. AERAMAX air purification devices uses HEPA filters to capture 99.97% of germs and bacteria from the air, helping to rebuild consumer confidence by showing you care about their wellbeing. The BIOZONE unit disinfects the air passing through it includes the virus that causes COVID-19, as well as treating surface bacteria.
AUTO
Contactless hand sanitation
HEPA filter hand dryer
Auto sanitary bin
AERAMAX air purification (removes 99.97% of airborne viruses)
For further information please contact us on : United Kingdom : 01252 705 214 | hello@pelicanprocurement.co.uk | phs.co.uk
*phs Index
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Spring 2021
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EXPERTISE
SUPPLIER SPOTLIGHT:
MCCAIN FOODS (GB) LTD The company has grown strong roots in the UK over the past 50 years, today being the largest buyer of British potatoes, and a passionate supporter of British farmers and agriculture. They offer full traceability from field to fork, and recently pledged to invest £25m into British potato farming, supporting a sustainable future for British farmers. Over the last three years, McCain has invested over £100m in its main production site in Scarborough, upgrading equipment to the best available technology, and
increasing capacity to meet demand, whilst also providing environmental benefits. McCain adopts a category management approach to propose products relevant to the client sector. Market data and insights are shared with Pelican to enable us to launch products providing added value for our customers, and delivering back-of-house efficiencies. This is particularly important in a post-Covid world where security of supply and provenance are important factors for everyone.
McCain supports across a wide range of foodservice sectors with regular promotions, new product development and point of sale. McCain’s ongoing innovation, underpinned by consumer insight and the ability each year to supply innovative products to match new and changing street food concepts, is a great strength, offering varied menu inspiration and showing the versatility of the products they offer.
www.mccain.co.uk
SUPPLIER SPOTLIGHT:
PHS WASHROOMS PHS Washrooms are the UK leading hygiene services provider supporting all sectors from hospitals, restaurants to schools. PHS has been an important supplier to Pelican clients for many years. More recently, the Category & Supply Chain Team have been working closely with PHS to introduce new innovative products and solutions which we believe will bring value, sustainable results, and increased confidence around hygiene to Pelican clients.
Since the outbreak of the pandemic, PHS Washrooms have been very agile in their approach, ensuring that they have the appropriate products and solutions in response to the ongoing concerns around increased hygiene practices - a wide range that includes automatic sanitary bins, automatic hand sanitiser dispensers, and hand dryers. They can also help manage the disposal of Covid-19 waste, including testing kits and PPE. Whilst reacting to the pandemic has been an important focus for
PHS Washrooms, the company has long been addressing wider issues. One innovation is a range of patented and award-winning water management systems which aim to ensure the perfect balance between hygiene and cost. Both the ‘Flowsaver’ urinal system and ‘Flowsaver’ tap system cost relatively little to install but can deliver savings on water consumption and bills, supporting CSR objectives.
www.phs.co.uk
Bidfood code
78302
SAJ Salt & Vinegar Rice Cakes
24x23g
Bidfood code
77707
SAJ Sour Cream Chive Rice Cakes
24x23g
Bidfood code
77708
SAJ Sweet Chilli Rice Cakes
24x23g
Bidfood code
78301
SAJ Caramel Rice Cakes
24x30g
Brakes code
120727
SAJ Sweet Chilli Rice Cakes
24x23g
Brakes code
85595
SAJ Salt & Vinegar Rice Cakes
24x23g
Brakes code
85596
SAJ Sour Cream Chive Rice Cakes
24x23g
The Pelican Edge
Spring 2021
43
CULTURE
PELICAN'S LINE MANAGERS TRAINED TO BE MENTAL HEALTH FIRST AIDERS Focus on emotional and mental wellbeing As a company we have always taken the mental and physical wellbeing of our team very seriously. We already had a dedicated team of Mental Health First Aiders (MHFA) to assist colleagues with any difficulties they may face in their professional and personal lives. But as the COVID-19 pandemic hit back in March 2020, the Pelican team, like so many others have been working remotely from home. Despite the perceived benefits including improved work life balance, being at home all the time can present more challenges to our mental health and wellbeing, both personally and professionally. Francesca Fowler, Human Resources Business Partner and Wellbeing Champion at Pelican: “Managing and supporting the team in a virtual working world is very different, so to help line managers build their capability and understanding specifically around mental health and the wellbeing of their team members, we have provided them with the opportunity to part take in the two-day mental health first aider course provided by Mental Health First Aid England. Adjusting to the new virtual working climate, Mental Health First Aid England have redesigned the classroom course to suit a virtual audience. This training was run and delivered by Kate Minor. We decided to make use of the new format, so our managers undertook the course in four bitesize virtual modules during November. This set up worked
very well as our managers could juggle the course and work commitments in a more balanced way.“ How did the Pelican team benefit? Franco Scannella, Managing Director at Pelican: “Investing in our people’s development to improve the emotional and mental wellbeing of all our employees, is at heart of our culture. I believe that the MHFA course will give Pelican’s line managers, including myself, the tools and skills to spot the triggers and signs of mental health issues and feel more confident in supporting colleagues.” Harriet Medlicott, e-Procurement Training Team Leader: “As part of the People Managers team I was invited to take part in the Mental Health First Aider Training Course. I now have a much clearer understanding of not only what mental health is, and the factors that can affect wellbeing,
but also what steps can be taken to provide better support.” Jeff Watts, e-Procurement Operations Manager: “With remote working becoming the norm almost overnight, the MHFA course came at just the right time! Before the course I had already put in place new ways of staying together and keeping in touch with my team, such as a daily video call. This has been a great way of making sure everyone in the team is OK and in a good place mentally. The MHFA course has really helped me to understand more what to look out for, and ways of how to support each other through challenging work or personal situations. The key is that everybody is unique, so there is no one approach.”
For more information on MHFA England go to https://mhfaengland.org
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TO FIND OUT MORE: Email: hello@pelicanprocurement.co.uk | Call: 01252 705 214 Use biocides safely. Always read the label and product information before use. *Nielsen, Global Hygiene Skin Cleansing, Unit Sales 52 WE 29/02/20
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The Pelican Edge
Spring 2021
47
CULTURE
PELICAN HAS A NEW HOME!
Francesca Fowler, Human Resources Business Partner, welcomes you to our new office
At the end of February 2021 our time on the Tanshire Business Park in Elstead came to an end. After 10 years, we were sad to close the doors, but also excited to open a new chapter in Pelican’s history.
s, Service rement u c o r P Pelican ntre, 4, pace Ce Ascent s o r e A rough . Farnbo U14 6XN rough G Farnbo
We are delighted to share that we have now moved to a modern, spacious 10,000 square foot office at Ascent 4, Farnborough Aerospace Centre, Farnborough GU14 6XN. Growth in the business led the decision to move from Elstead, as we were running out of space. We were really selective when it came to choosing the right workplace for the Pelican team - as we wanted to continue working together well in an inspiring and motivating space that supports our culture and delivers our best to our clients. We also had an eye on choosing a location that is easy to access for our clients.
Farnborough was chosen after a number of locations were explored with the Pelican team, to ensure the new offices met our needs. In partnership with our external contractor, we have spent the last few months designing, creating and building an engaging new work environment. Most of the office is open plan creating a clean, modern look ready for 2021 and beyond. In addition to normal meeting rooms, we have a number of informal pods, collaboration spaces and a wellbeing room. Plus, we have installed a new professional kitchen area that works well for our employees to enjoy their lunch - doubling up as a great cookery demonstration station for
development chefs to showcase products directly to our clients. The office is located in the recently refurbished Ascent 4 complex building, adjacent to Farnborough airport. We were the first tenant to move in and are in the process of making the office COVID secure, so we can in due course welcome employees back to the new space in a safe and controlled manner. It’s conveniently located close to the A31 and M3 and is easy to access from both the south or London, being close to the Farnborough and Farnborough North train stations. The business park will offer a café as well as many other amenities to welcome employees back.
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BIG TASTE COMPRISED OF THE 3 TOP 7 BRANDS IN THE BARS CATEGORY 100KCAL WILL GROW THE CATEGORY THROUGH PORTION CONTROL, WITHOUT COMPROMISING ON TASTE EMAIL: HELLO@PELICANPROCUREMENT.CO.UK CALL: 01252 705 214 *See individual items for kcal per pack. MARS®, TWIX® and SNICKERS® are registered trademarks. © 2021 Mars or Affiliates
