The future of procurement. Services. Systems. Expertise. Culture. www.pelicanprocurement.co.uk
IN THIS ISSUE ▷ Pi menu cycles. ▷ Employee mental health advice. ▷ Benchmarking guide.
▷ Nutrition update. ▷ Helping the homeless. ▷ Breakfast food trends. ▷ Sustainable procurement.
Spring 2020.
▷ Seasonality guide. ▷ Events calendar. ▷ Commercial equipment. ▷ Meet our Pi Ops Manager.
WE’RE CALLING TIME ON BORING SNACKS
Small but mighty slices of red and green jalapeños in a tempura batter. Some are hot; some are not – great for drinkers who are up for a challenge.
Dill pickle fries in a mustard coating – a big flavour hit that pairs brilliantly with craft and premium beer.
A deliciously melting combination of Gouda & mozzarella cheese in a crispy IPA beer batter.
Thin–cut, skin–on fries with a classic IPA batter.
A combo of Monterey Jack cheese and macaroni pasta, all wrapped up in a crispy IPA beer batter coating.
A twist on a favourite – easy–to–eat strips of onion coated in a crunchy black pepper crumb.
Mini barrels of crispy shredded potato.
A blend of risotto rice, tomato and mozzarella in a crispy herb coating.
Drive incremental sales with Brew City, our NEW hot shareable snacks, made from authentic ingredients. mccainfoodservice.co.uk
@McCainFoods_B2B
@McCain Foodservice (GB)
Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214
The Pelican Edge
Spring 2020.
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SPRING 2020 CONTENTS CULTURE Welcome to the Spring issue!
EXPERTISE 5
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Achieve your sustainability goals
Clients share sustainability best practice
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Food trends for 2020
How to get benchmarking right 7
A quick guide to get you started.
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SERVICES
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Your organisation will benefit from carrying out regular price checks.
Colleague spotlight
We are here to ensure that you are getting the best value across all your purchasing categories.
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How Brits eat breakfast and an intro to sustainable food options.
This online tool has been designed to take the pain out of the process and make your menu cycle planning quick and effortless to manage.
Non-food savings
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Mark Newman. General Catering Manager at Thomas’s London Day Schools.
SYSTEMS
Building your first menu cycle
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Sustainability has become an ever-higher priority for everyone in hospitality.
Pelican supports those who are passionate about helping local community projects and charities close to their hearts.
Menu cycle planning has never been this easy!
Our commercial equipment specialist Jo has over 20 years of commercial equipment expertise and she will provide you with FREE impartial expert advice.
Help to normalise these conversations and break down the stigma around mental health issues.
Helping the homeless: giving more than loose change
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School food, new Coeliac UK guidance, dietary trends and allergen training.
An introduction by Franco Scannella, Managing Director of Pelican Procurement Services.
Talking about mental health in the workplace
Latest health & wellbeing news
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Jeff Watts, e-Procurement Operations Manager
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Seasonal buyers guide
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If you can buy locally or nationally and even substitute products on your menus, you can make a difference.
Events calendar Date-specific events are a great way to get your customers excited about new and unusual food trends.
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MAKE SURE ALL THE PACKAGING YOU USE IS 100% RECYCLABLE
ALL BRITVIC CANS & BOTTLES ARE 100% RECYCLABLE Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214
100% of BRITVIC Proud founding 99% of GB owned manufacturing waste is signatory of UK brand portfolio below/ diverted from landďŹ Email ll debbie.craig@pelicanprocurement.co.uk PLASTIC PACT exempt from sugar levy or call 01252 705 214
The Pelican Edge
Spring 2020.
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CULTURE
WELCOME TO THE SPRING ISSUE OF THE PELICAN EDGE!
Franco Scannella, Managing Director
An Introduction from Franco Scannella, Managing Director of Pelican Procurement Services. It is an absolute pleasure to welcome you to the Pelican Edge Magazine as we start our second year of publication. This Spring issue is again packed with interesting articles, useful industry information, and news of the latest developments at Pelican. Sadly, current news is dominated by the Coronavirus virus, which not only affects individuals’ health but also directly impacts the running of many businesses and organisations, including the closure of schools and offices as well as disrupted and cancelled transport services. Here at Pelican we’re closely following the latest government guidelines. We also have plans in place to ensure that, should we need to, we are best placed to continue providing our services to clients in a more restricted environment. These include the provision for home working arrangements for the team and taking a responsible approach to travel to mitigate the risk of exposure and spread. With our people being the backbone of our business, their health and wellbeing, and that of the people we work with remains of paramount importance in these uncertain times. In our latest publication, Anna-Maria Holt, our Company Dietitian, provides a simple guide on the latest industry news and all the government initiatives currently affecting caterers on pages 9-11, including an update on ‘Natasha’s law’, new guidance
From left: Julia Hemsley, Client Engagement Manager and Denise Davis, Procurement Manager
on catering gluten-free and key nutritional & dietetic trends. Innovation is one of our key areas at Pelican, and we want to ensure that our services and systems are the best in class – empowering and enhancing the way our clients work today. In this issue we’re sharing one of our latest enhancements to our award winning Pi system - the Menu Cycle Tool. Listening to, and working closely with some of our clients, our Pi development team have designed the new Menu Cycle Tool to make menu cycle planning quick, easy and effortless to manage. The tool is still in its development phase but will be ready to launch in April 2020. Matt Ferris, Pi Product Manager, highlights on pages 6 and 7 the Menu Cycle’s powerful benefits which you’ll soon be able to utilise. As part of our Community Involvement Programme, Pelican supports people who are passionate about helping their local community
or charity. Pelican’s Procurement manager Simon Gurney dedicates time to help his local homeless community. On page 24 Simon passionately and candidly shares his experience about the sad aspects of homelessness and what steps we can all take to make a difference to those who find themselves in this situation. Last but by no means least, we are so excited and await with anticipation the launch of our new website which will be in the public domain very soon. As part of the new website, we are showcasing the Pelican team with photos and a short video to introduce the people behind the Pelican brand. It’s their hard work and innovation that ensures Pelican delivers a service we can be proud of. Putting together the video with the wider business was great fun, it was done with lots of smiles, laugher and energy which we hope comes through on the new website. We’ll let you know just as soon as the new site is live. Do enjoy reading the Pelican Edge, and please send your feedback to our Marketing Manager Simona Hardy on simona.hardy@ pelicanprocurement.co.uk
Franco.
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Spring 2020.
The Pelican Edge
SYSTEMS
MENU CYCLE PLANNING HAS NEVER BEEN THIS EASY! Planning and costing an exciting menu is a timeconsuming and stressful activity. However, if you are a chef working in a hospital, care home or school, you’ve the added challenge of changing your menu every day! Keeping your customers excited about the food on offer whilst managing menu costs is no easy task. Planning what specific items are going to be available on what day, and keeping track of the quantity of portions which need to be prepared can be a real headache; this is especially true for multi-site organisations where different menus are served on alternate sites.
cycle planning quick, easy and effortless to manage.
A solution from Pelican
Available in April
Working closely with our clients, and hearing their specific issues and problems they experience day-in-day, we have been able to develop our brand-new menu cycle tool. This online tool has been designed to take the pain out of the process and make your menu
The menu cycle tool is a new feature due to be released in April and available within Piranha. This module (and others) is available to Pelican clients as part of our overall service package - at no additional charge. If you’re already using Piranha and need to plan a menu cycle, you are going to love this tool!
For further details on the new menu cycle system, please contact the Pi team who will be happy to assist.
pisupport@ pelicanprocurement.co.uk 01252 705 201
On top of that, there are a number of useful features, such as: easy ‘traffic light’ costing, menu cycle approval system and courses, to name but a few. So finally, you can actually get excited about menu planning!
Matt Ferris, Pi Product Manager, is proud to introduce the latest Pi developments.
MENU CYCLE POWERFUL BENEFITS → ▶ Simple, easy to use, drag and drop interface ▶ Quickly create multiple menu cycles which can be duplicated and archived as required ▶ Ask managers to approve menu cycles by using approval workflow process ▶ Plan multi-week menus and review accurate food costs in relation to the number of customers you are preparing food for ▶ View detailed nutritional and allergen information ▶ Export menu cycles to create daily menus for display
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Spring 2020.
BUILDING YOUR FIRST MENU CYCLE Step 1. Set up the length of your menu cycle (in weeks) and configure any days of the week that you’re closed.
Step 2. Detail which meals (lunch, dinner etc.) you serve and what courses are available (starter, main etc.).
Step 3. View a calendar which shows each day of your menu cycle. Select to ‘edit’ a day to start allocating what items you plan on providing.
Step 4. Detail the number of portions of each dish you plan to produce.
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P ip
oray o H P ip
No added sugar
No Nasties!
100% Organic Fruit & Cheeky Veg
No Colourings No Flavourings
One of your 5 a day!
Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214
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Spring 2020.
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EXPERTISE
SCHOOL PACKED LUNCHES: HEALTHIER BUT NOT HEALTHY ENOUGH
Anna-Maria Holt RD, Company Dietitian, shares the latest nutrition and dietetic news.
The nutritional value of school packed lunches often falls way below what is ideal, according to new research. The study by the University of Leeds, published in the BMJ, provides evidence for school caterers to highlight the benefits of their offering as being far more nutritious than most home-made packed lunches. The survey found only 1.6% of packed lunches meet School Food Standards. Typically, primary school children’s packed lunches are high in saturated fat, added sugars and salt as well as being low in fruit and vegetables. Key micronutrients such as vitamin C, iron, zinc and
vitamin A and fibre fell below the recommended levels. More than half of school children take a packed lunch to school - yet the current school food standards only apply to school meals. The findings suggest two possible actions. First, promote school meals as a better nutritional alternative to the home-made packed lunch. Second, there’s an opportunity for schools to educate parents and carers, with guidance on healthy packed lunch ideas to improve the overall nutritional content of food provided from home.
HEALTHIER SCHOOL MEALS IN NORTHERN IRELAND The Department of Education is planning to introduce new standards for school meals in Northern Ireland from September 2020. The new standards will limit fried foods such as chips, reduce availability of red meat and prohibit the use of honey, sugar and jam in schools. If the standards are approved, school lunches will be required to include two portions of vegetables and one portion of fruit. In England, the current School Food Standards which were last updated in 2014 are under review, so watch this space ...!
COELIAC UK PROVIDE NEW GUIDANCE ON CATERING GLUTEN-FREE Around 1 in 100 people live with coeliac disease, according to Coeliac UK. Catering gluten-free for people with this life-long condition is essential to prevent them being exposed to gluten, as it triggers inflammation in their gut causing long-term problems. The term “gluten-free” is legally defined and can only be used to label products and foods containing less than 20ppm of gluten. Although there is no need to test the food you serve as gluten-free (GF), it is important to have robust food hygiene practices, and good communication to be effective in preparing GF meals. Coeliac UK has recently updated its guidance on getting gluten free catering right: Download free here
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Spring 2020.
The Pelican Edge
ALLERGEN LABELLING LEGISLATION: AN UPDATE ON “NATASHA’S LAW” You will already be aware that under the revised allergen labelling laws, The Food Information (Amendment) (England) Regulations 2019, food businesses must provide information for Pre-Packed for Direct Sale (PPDS) food. From 1st October 2021 PPDS food will need to have the name of the food and an ingredients list with allergens emphasised. This information can be provided on food packaging or on a label fixed to its packaging.
supplied as part of the provision of another service. PPDS food is food that is packed before being offered for sale by the same food business to the final consumer: ▶ on the same premises; or
Food businesses are defined in Article 3(2) of Regulation 178/2002 (General Food Law) as “…any undertaking, whether for profit or not and whether public or private, carrying out any of the activities related to any stage of production, processing and distribution of food.” As such, State Schools, Independent Schools, Hospitals, Boarding Houses, Care Homes and Universities which sell or supply PPDS food will need to comply with the new Regulations, including where such food is
▶ on the same site; or ▶ on other premises if the food is offered for sale from a moveable and/or temporary premise (such as marquees, market stalls, mobile sales vehicles) if the food is offered for sale by the same food business which packed it.
a food to be PPDS. Items which fall under the PPDS legislation include packed sandwiches, wraps, salads, meat pies, sausage rolls and other items which meet the criteria.
A draft of the technical guidance for FIR 2019 was published for consultation by the FSA in January 2020. The guidance sets out the criteria for
The consultation was open to all those food operators who offer PPDS and closed on the 6th March. To access the draft technical guidance, please click here.
STATE OF THE NATION REPORT
The report sets out these five recommendations for Government action:
Published by Food for Life (Soil Association), the State of the Nation Report has highlighted key dietary trends among children in England that require attention.
▶ Introduce a ‘plant protein day’ in schools
The report revealed that families in the UK eat the most ultra-processed food in Europe and estimated that by 2024, 4 in 10 children will leave primary school either obese or overweight.
▶ Ensure compliance with School Food Standards
▶ Set an ambitious target for organic in public procurement, including in schools
▶ Ensure adequate funding for school meals to enable the above
STATE OF THE
N ATI O N : Children’s food in England, 2019
▶ Extend the Soft Drinks Industry Levy to artificial sweeteners Download the full report here
www.foodforlife.org.uk/~/ media/files/sotn/sotn_2019.pdf
It is encouraging to see the School Food Standards being brought to the forefront for government action. The current standards in England require updating to bring them in line with the latest dietary guidelines
and nutrition priorities. Compliance with School Food Standards is achieved when schools receive support, ideally from a nutrition professional, and monitoring forms part of school inspections.
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Spring 2020.
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DEMAND FOR PLANT-BASED FOOD IS ON THE RISE The demand for more plantbased meals in schools is growing as children, young people and parents become more aware of environmental pressures and the health benefits of eating more plant-based foods.
Benefits of serving more plantbased dishes include:
Indeed, including a ‘plant protein day’ in schools is one of the recommendations of the State of the Nation report.
▶ Cost-effective for school budgets
▶ Helps meet meal preferences of an increasing number of pupils, parents and teachers ▶ A greener food choice
▶ Good for gut health ▶ Offers a choice that covers a
range of dietary requirements and needs ▶ Increases fruit and vegetable consumption, meeting ‘5 a day’
Looking for recipe ideas to increase the provision of vegetarian and vegan options on your menu? Download this recipe pack from The UK Food Plan (www.ukfoodplan.org) developed by school chefs Tony Mulgrew and Lyndon McLeod on behalf of The Vegetarian Society.
ALLERGEN TRAINING AT THOMAS’S LONDON DAY SCHOOLS In early January, Anna-Maria delivered an Allergen Awareness Training session to 15 catering team members from across Thomas’ London Day Schools. The session covered food allergies, the 14 key allergens, allergen labelling legislation, cross-contamination and how to manage food allergies in school kitchens. It also provoked a lot of discussion and ideas about demonstrating best practice at all of Thomas’ school sites. Anna has also run allergen seminars at the Care Caterers Conference in October 2019, and more recently to primary and secondary school leaders at a Church Marketplace conference in Essex.
I took full advantage of Anna-Maria’s experience and knowledge as soon as it was clear that an Allergy Awareness training course was available from Pelican. All 15-catering staff ranging from chef managers to assistant chefs returned to work after the 3 hour training course completely revitalised, focused and brought up to date regarding allergy awareness within the catering industry. If you have allergy diets within your nursery, school, college, or restaurant, it is vital that your staff attend this course. Mark Newman, General Catering Manager, Thomas's London Day Schools
Do you need guidance on any issues featured in these articles? Contact Anna-Maria Holt, our HCPC Registered Dietitian, for assistance. She can also help with menu audits and endorsements! anna-maria.holt@pelicanprocurement.co.uk or call 01252 705 210
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EXPERTISE
HEALTH & WELLBEING: HOW STAFF CAN EAT BETTER TO FEEL BETTER Diet is one-way individuals can influence how they feel - ideally combined with other lifestyle modifications such as exercise, better sleeping and relaxation techniques.
To help staff eat better to feel better, Company Dietitian, AnnaMaria Holt is offering a workshop, drawing together the latest scientific evidence to provide tips and practical advice to help people benefit from better health and improved mood. In the UK it is reckoned that 15 million days are lost to sickness a year - when that sickness is actually related to mental health issues such as stress, depression and anxiety. A survey conducted by the Mental Health Foundation found that 74% of people have felt so stressed they have been overwhelmed or unable to cope.
The link between the gut and brain is something we have long been aware of, with sayings such as “butterflies in your tummy” and having a “gut feeling” often being used to describe how we feel. The gut-brain connection is an exciting area of research helping academics and health practitioners better understand how these two organs interact. Emerging scientific research shows that what we eat can boost mood, especially when it comes to preventing and managing symptoms of anxiety and depression.
minerals needed to sustain energy levels, mood and brain function throughout the day. Key nutrients linked to mood include iron, folate, selenium and B vitamins such as B1, B3 and B12. Eating a healthy, balanced diet including wholegrain carbohydrates, fruit and vegetables, lower fat dairy and protein-rich foods can help meet these nutrient requirements. Polyphenols found in red berries, dark chocolate and tea, and omega 3s found in oily fish such as salmon and mackerel may also play a role in maintaining good mental health.
We know that nutrient-dense foods provide the energy, vitamins and
An ongoing European study, known as MoodFood, has found
The Pelican Edge
that eating patterns appear to have the most positive effect on mood, rather than individual nutrients, foods or supplements. Having breakfast and eating regular meals that include starchy foods means the brain receives the fuel it needs in the form of glucose - which helps with focus and good concentration.
Spring 2020.
Conversely, a lack of glucose can leave us feeling tired and weak which often leads to us reaching out for sugary or energy drinks and food that is often high in fat, sugar or salt. Planning and preparing snacks in advance can help to ensure we avoid these temptations. Adopting strategies that support eating well, can support mental
wellbeing and potentially prevent mental ill health. In a nutshell, diet is one way that individuals can help manage how they feel - working even better alongside a range of other lifestyle modifications.
THE FOOD & MOOD WORKSHOP WILL HELP YOU UNDERSTAND HOW WHAT YOU EAT CAN: ▶ Increase energy level
▶ Reduce stress
▶ Support emotional health
▶ Increase productivity
▶ Improve concentration
▶ Reduce absenteeism
I thought it would be a great idea for the team to learn how food affects mood because here at the University of Birmingham we serve such a diverse group of customers, and health & wellbeing is very important to us all. Anna-Maria is a very good trainer and she delivered a really informative and engaging session to our team of fourteen consisting of Catering Managers, Catering Supervisors and Supporting team members. I would recommend it to others who are interested in this topic! Louise Sherratt, Catering Operations Manager University of Birmingham
To find out more about Pelican’s Food & Mood workshops, please contact Company Dietitian, Anna-Maria Holt anna-maria.holt@pelicanprocurement.co.uk or call 01252 705 210
More general information about food and mood can be found here: www.bda.uk.com/resource/food-facts-food-and-mood.html
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IMC WasteStation Compact Exclusive to Nisbets
Supporting excellence in foodservice sustainability. Sustainable thinking starts in hospitality. Innovation that benefits the environment, as well as your business. As market leaders, Nisbets are committed to offering our customers sustainable and environmentallyfriendly catering equipment solutions, with high-quality assurance and expertise from front of house to back.
3 ways Nisbets can help your business become more sustainable: Reduce Waste
The IMC WasteStation and WasteStation Compact offer an innovative food waste solution that uses a unique process to macerate and de-water waste, reducing its overall mass by up to 80%. Enabling operators to have flexible and responsible control over food waste output, the IMC WasteStation is key to cutting both expensive disposal costs for operators and combatting unnecessary food wastage.
Energy Efficiency
The Polar refrigeration range grants versatile solutions, scaling in price and functionality, that produce green efficiency savings up to 40%. It’s now easier than ever to discover the range that suits your needs and provides best in class performance with advanced functionality.
By making the switch to eco-friendly solutions, together we can take small steps towards a cleaner, greener and more sustainable foodservice environment. Contact Nisbets dedicated Pelican team to see how we can help your business be more sustainable: E: debbie.craig@pelicanprocurement.co.uk Tel: 01252 705214
Single-Use Sustainable
To meet the growing food to go market, Fiesta Green offers the perfect range of sustainably sourced packaging and disposable alternatives, including coffee cups, straws, cutlery and food to go packaging made from FSC approved material, that give and environmentallyfriendly solution for single-use servings.
ISO ACCREDITED Quality Environmental Management Energy
015
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Spring 2020.
EXPERTISE
MEET JO LEECH, OUR COMMERCIAL EQUIPMENT SPECIALIST Having the right equipment can make a massive difference to the success of any catering operation. It takes time, experience and knowledge to source and procure successfully. Jo has over 20 years of commercial equipment expertise and she will provide you with FREE impartial expert advice. Jo’s areas of support
▶ Complete turnkey solutions to your requirements
▶ Bespoke quotation ▶ Procuring equipment at competitive prices
▶ Impartial advice on equipment brands & performance ▶ Arrange manufacturer site surveys
▶ Full installation service ▶ Ensuring deliveries are made as smoothly as possible
▶ Full after sales support ▶ Advice on current legislation
Contact Jo for impartial commercial equipment advice today! joanna.leech@pelicanprocurement.co.uk or call 01252 705 205
INSIDE JO’S WORK-LIFE → Jo supports clients from a wide range of sectors, with very different needs - here’s a typical week. Monday. I received a great feedback call from a school regarding some water bottles that Pelican supplied to them. It’s always good to know the products you are supplying are both of a high quality and very cost effective.Prepared quotes for a total pot wash refurbishment scheme for a care home, which involves providing stainless steel fabricated items. Tuesday. I arranged a site survey to supply and install a new combination oven for one of our NHS clients. Then co-ordinated the supply and installation of a cooker and a griddle with a
complex delivery to one of our hospitality clients. Wednesday. I had to deal with an urgent request to supply a refrigerator, as a client was told their old one was beyond economic repair. I was very pleased, as I managed to turn around the supply and installation within 24 hours to ensure as little downtime as possible. Thursday. I followed through on one of the projects for one of our NHS clients, the supply and installation of a double multi deck chiller with remote refrigeration. I ensured that everything went as smoothly as possible and clients were happy with the items as well as the whole process - which I am pleased to say they were!
Friday. I was asked to source food storage and transportation boxes for one of our school groups. I managed to find the right equipment that day, so the client was very happy. Provided a site survey and quotation to one of our school groups for a complex combination oven supply and installation, received their go ahead so coordinated the delivery of the machine and the dates when our engineers could carry out the works required. One of our hospitality clients required some advice on the purchase of a new dishwasher. Proposed various models and discussed their requirements so we were able to supply them with the best machine for their needs.
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EXPERTISE
PELICAN IS HERE TO HELP YOU ACHIEVE YOUR SUSTAINABILITY GOALS Sustainability has become an ever-higher priority for everyone in hospitality due to the much-publicised environmental impact the food industry has on the planet. For many food operators, the key drives are to reduce plastic, food waste and food miles. The pressure for change is on - and the Pelican team is right here to help you!
Our procurement team will help you identify alternative products that can offer the environmental benefits sought, while also delivering economic benefits.
Recently the Pelican team got involved in: ▶ Helping clients moving away from using disposable packaging, to reusable crates when buying fresh produce. ▶ Providing advice on initiatives that work well in the industry – including crisp packet recycling, and collection schemes for used coffee grounds. To reduce the issue of hot beverage cup waste, we have seen options including cup collection schemes, and the sale of reusable cups. ▶ Including sustainable goals within contractual terms agreed with suppliers. This commits suppliers to deliver on various initiatives; one recent example saw a sandwich supplier commit to move its sandwich packaging wedges to plastic-free by the end of 2020. ▶ Sourcing alternative products and concepts to replace plastic cups, single use bottles, and drinking straws.
OUR TEAM HAS A WEALTH OF KNOWLEDGE AND EXPERIENCE TO SUPPORT YOU WITH INDIVIDUAL PROJECTS: ▶ Eliminating single use plastic
▶ Optimising recycling
▶ Reducing waste
▶ Reducing deliveries & food miles
▶ Introducing proven sustainability schemes
▶ Sourcing suppliers & products offering environmental benefits
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Spring 2020.
CLIENTS SHARE SUSTAINABILITY BEST PRACTICE Mark Newman. General Catering Manager Thomas’s London Day Schools Mark manages operations across eight central London sites, providing private schooling. The pre-school kindergartens take children from age two up to four, with the main schools educating children from four to 11 or 13 years old. The schools serve over 2,000 meals a day, as well as providing further refreshments throughout the school day.
WHAT THEY DID: ▶ One early move was a switch to a supply of plant-based cleaning products, from Delphis. Suppliers are on reduced deliveries, to reduce their carbon footprint. ▶ Disposables have been moved to greener products made from recycled or compostable materials, such as the range from Vegware. ▶ Parents were asked to supply their children with a reusable bottle, that they can refill. That
initiative alone has helped remove 50,000 plastic bottles per year alone! ▶ Changed the menu to have one day a week ‘meat free’. By doing this the school reduced meat purchased by 200kg per week! ▶ Introduced food waste bins in the classroom. These green bins get returned to the main kitchens for disposal to composting with other food waste - improving recycling and reducing overall waste.
▶ One pudding option served 2,500 carton smoothies with straws each a week. Instead, the school decided to make their own. This has helped reduce not only consumable waste, but food waste too as it uses fruit left over from the breakfast serving. Also, yogurt, which was served in 2,500 individual cartons, is now bought in five gallon containers, and decanted into food bowls.
If you need help with your sustainability goals, get it in touch with Debbie Craig.
debbie.craig@pelicanprocurement.co.uk or call 01252 705 214
If you want to shout about the great work you already do and share best practice – please get in touch with your story at hello@pelicanprocurement.co.uk
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Mini Indulgent Selection Perfect for breakfast & dinner buffets, conferences & events.
Mini Indulgent Selection 62953 30g x 120 units/box
Mini blueberry swirl, chocolate bow tie and mango and passion fruit gem
Available from Bidfood Today Email: debbie.craig@pelicanprocurement.co.uk Call: 01252 705 214
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Spring 2020.
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EXPERTISE
Britain’s breakfast trends Currys PC World surveyed 2,003 people across the UK to unearth the nation’s quirky breakfast habits, from how much money is spent on coffee to how the nation likes its eggs in the morning.
BRITS’ EATING HABITS
20%
25%
37%
10%
£
270
believe breakfast is the most important meal of the day
choose to skip breakfast entirely due to lack of time!
eat breakfast outside of the home & 1 in 10 eat at their work desk!
regularly have breakfast for dinner
is the amount the average person spends of coffee per year
TOP 5 BREAKFAST FOOD
TOP 5 BREAKFAST DRINKS
1. Egg. Egg reigns as the favourite breakfast item. Fried is the favourite choice (23%), scrambled, and poached are the best ways to enjoy them.
1. English breakfast tea
2. Toast 3. Bacon 4. Cereal 5. Sausage Millennials identify avocado as a breakfast favourite more than any other generation. But, if you were thinking Londoners eat the most avocado on toast, you’d be wrong. The Glaswegians are loving the smashed green fruit more than any other city.
2. Orange Juice 3. Latte 4. Cappuccino 5. Apple Juice The ‘get up and go in a cup’, also known as coffee, is often accompanied with breakfast and the classic latte (16%) is the preferred coffee to wash it down with.
Sustainability is continuing to be the MEGA trend for 2020 As consumer needs rapidly evolve, those in food supply must re-imagine the way fresh, plant-based foods are grown, prepared, delivered and ultimately brought to the table. Plant-based, non-dairy alternatives are driving big change in the sector. Plant-based living is a long-term format shift that dramatically changes the choices that consumers make. Consumers are increasing cutting back on their meat consumption. And, when they do eat meat or fish, they are looking for locally farmed and sustainably sourced.
Breakfast trends article source: techtalk.currys.co.uk/kitchenhome/small-kitchen-appliances/britains-breakfast-habits/
Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214
Brakes A 127028 Bidfood 50048
Brakes A 26909 Bidfood 19607
AVAILABLE NOW ©2020 Mars or Affiliates.
Brakes A 114491 Bidfood 42003
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Spring 2020.
EXPERTISE
HOW TO GET BENCHMARKING RIGHT Your organisation will benefit from carrying out regular price checks to ensure you are getting the best value from your current suppliers - across all areas of your spend. Comparing the cost, delivery time and quality of one product or supplier against another can provide a highly effective measure of food costs, to help maximise best value. Indeed, benchmarking is promoted by the Chartered Institute of Procurement and Supply (CIPS) as an activity that can deliver valuable improvements in managing purchasing. However, for any benchmarking exercise to be valid it is essential
that comparisons are made on a like-for-like basis. It’s also vital you ensure that you analyse the type and volume of products that actually reflect what is being used by the organisation. Pelican’s procurement analysts follow a stringent benchmarking process to give you a truly fair, impartial price review. If you’re benchmarking, there are plenty of pitfalls that could lead you to the wrong result - here are eight common errors that you need to be aware of.
8 KEY AREAS TO WATCH OUT FOR 1. Full shopping basket Ensure the price analysis is carried out across all the products you actually buy. Some benchmarkers may leave out products that are not competitive, leaving only items which favour their own pricing. 2. Brand switching Switching from one branded product to other is fine, so long as the quality is the same. Beware of switching to cheaper alternatives, in order to achieve savings. The replacement can be a false economy, if it is inferior and fails to deliver the same yield.
3. Same size? Watch out for alternative products in smaller packs - of course they’ll be cheaper! Be sure to adjust the price accordingly. 4. Up to date price lists? Check that pricing is current accidental use of outdated prices could give an over-optimistic impression of greater savings. 5. Hidden management fees Always double check for hidden extras such as management fees or delivery charges. These can be used to claw back headline savings.
Get a benchmark on your products by the Pelican team. To get started contact Debbie Craig on debbie.craig@pelicanprocurement.co.uk or call 01252 705 214
6. Using a loss leader Supermarkets do it, so can commercial suppliers. Watch out for the flagging of a number of loss leader products, which may be discounted for a limited period before returning to a higher price after that. 7. Not using a weighted shopping basket Benchmarking should not simply calculate savings on unit prices, it should take account of your product volumes over the period being compared. 8. Get the weighting right Just as unit prices won’t give a real world comparison, so can a skewed basket inflate savings. Best check product volumes match your use, over the period under consideration.
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positive MAKE A
IMPACT
Your purchase can inspire change
Every year, Alexandra creates four million shirts and polo shirts. As a large and global manufacturer, we know we have a responsibility to the environment. Thanks to our policies and working practices, we make sure that when you choose us, you are having a positive impact too.
WE USE
40%
LESS PACKAGING
That is equal to
480,000 PLASTIC BOTTLES (500ML)
In other words, your purchasing decisions can help to ensure that 480,000 plastic bottles don’t end up in the world’s oceans. This is just the start, as we continue to develop and enhance our environmental credentials.
debbie.craig@pelicanprocurement.co.uk
Call 01252 705214
Savings to be achieved via Pelican’s competitive net pricing
The Pelican Edge
Spring 2020.
CULTURE
TALKING ABOUT MENTAL HEALTH IN THE WORKPLACE According to Mental Health First Aiders (MHFA) England 67% of employees feel scared, embarrassed or unable to talk about mental health concerns with their employer. Talking about mental health in the workplace helps to normalise these conversations and break down the stigma around mental health issues. It is reported that the UK has a 15 million sick days related to mental health issues such as stress, depression and anxiety each year. According to mental health charity, Mind, 93% of
workers who have taken stress-related leave have lied to their boss about the reason behind their absence. At Pelican, we continue to promote “opening up” conversations among colleagues including line managers and the Senior Leadership Team as part of our overall health and wellbeing programme. Here our MHFA team share some ideas from Mind, a mental health charity in England and Wales, on how to talk about mental health in your workplace.
TEN CONVERSATION TIPS 1. Choose an appropriate place. Somewhere private and quiet where the person feels comfortable and equal. Possibly a neutral space outside of the workplace.
5. Be honest and clear. If there are specific grounds for concern, like high absence levels or impaired performance, it’s important to address these at an early stage.
2. Encourage people to talk. People can find it difficult to talk about their mental health but it helps to have an open culture where conversations about mental health are routine and normalised. Ask simple, open and non-judgmental questions and let people explain in their own words how their mental health problem manifests.
6. Ensure confidentiality. People need to be reassured of confidentiality. It’s sensitive information and should be shared with as few people as possible. Discuss with the individual what information they would like shared and with whom.
3. Don’t make assumptions. Don’t try to guess what symptoms an employee might have and how these might affect their ability to do their job – many people are able to manage their mental health and perform their role to a high standard but may require support measures when experiencing a difficult period.
7. Develop an action plan. Work with your employee to develop an individual action plan which identifies the signs of their mental health problem, triggers for stress, the possible impact on their work, who to contact in a crisis, and what support people need (see next section). The plan should include an agreed time to review the support measures to see if they’re working.
4. Listen to people and respond flexibly. Everyone’s experience of a mental health problem is different so treat people as individuals and focus on the person, not the problem.
8. Encourage people to seek advice and support. People should speak to their GP about available support from the NHS such as talking therapy. The Mind Infoline
Our MHFAs (left to right): Debbie Craig, Simon Gurney, Anna-Maria Holt
can signpost people on to advice and support. 9. Seek advice and support yourself. The Mind Infoline and local Minds can provide information to employers too. Occupational Health (if you have it) can provide tailored advice to support both employers and employees. 10. Reassure people. People may not always be ready to talk straight away so it’s important you outline what support is available, tell them your door is always open and let them know you’ll make sure they get the support they need.
More information (PDF): www.mind.org.uk/ media/550657/resource4.pdf
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CULTURE
HELPING THE HOMELESS: GIVING MORE THAN LOOSE CHANGE As part of our Community Involvement Programme, Pelican supports those who are passionate about helping local community projects and charities close to their hearts. Simon Gurney Procurement Manager
Pelican’s procurement manager Simon Gurney commits his time to help his local homeless community. In this story Simon shares his experience about the sad aspects of homelessness and what steps we can all do to make a difference to those who are less fortunate. “I am delighted that Pelican is supporting me with the Community Investment programme and I wanted to share my story with you. I gain deep satisfaction from supporting our local homeless folks, and feel very fortunate to be able to offer my time together with my catering and organisational skills, as well as provide Mental Health First Aid support. I live in the beautiful spa town of Leamington Spa, where the number of homeless people has dramatically increased over the past few years. Organisations including The Salvation Army, Helping Hands (HH) and LWS Night Shelter offer sanctuary, shelter, food, companionship and a safe place for people to sleep. Together they all provide valuable information, resources and
volunteers who support those in need each day of the week.
albeit temporarily - to help their long days pass more easily.
For many years my wife and I have provided soup for HH on a Tuesday night but recently I have become much more involved with LWS at the weekends, where typically I cook with donated ingredients on a Friday or a Saturday night for 30 to 40 guests. The LWS shelter welcomed 309 guests through the year, and together they visited 4,376 times (almost always having a hot meal!) and 142 people enjoyed 1,214 nights of safe sleep.
Homelessness is devastating, dangerous and isolating
Occasionally when volunteer resources are slim, I stay overnight to support late comers who need a safe place to sleep that night. I make sure they have something to eat and drink, and then we might play cards or board games. Mostly though, I love to simply chat and listen in those late and early hours. Our guests at the shelter benefit from huge comfort and respite -
“Hard as we might think, for many of us it is impossible to imagine how homeless people manage to live their lives and get through a day and night. Picture yourself on you own, with no address, nowhere to go. What if you had a period, or flu, or needed the loo desperately? Almost everyone walks past you every day and barely a handful of people stop to chat. You live your life below the radar, with little human warmth or touch, let alone the obvious shelter and funds. Homelessness can happen to anybody. There are many reasons including lack of affordable housing, poverty, unemployment, running away from abusive relationships, substance misuse, or simply a consequence of bad luck. According
The Pelican Edge
Spring 2020.
to the charity Crisis, people sleeping on the street are almost 17 times more likely to have been victims of violence. More than one in three people sleeping rough have been deliberately hit or kicked, or experienced some other form of violence whilst homeless. Homeless people are at least nine times more likely to take their own life than the general population.” Human contact
An excerpt from the shelter guest book
“When I support people on the streets, after the initial chat, I’ll then crouch or sit down so I am
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on the same level as them. I ask if they’d like some hot or soft drinks or sandwiches, cakes and biscuits (carbs) and if they have any favourites which I can get for them. I also always have some spare new thick socks, gloves and hats in the car, especially during the winter. There are lots of ways you can support homeless people and help end homelessness. Often, homeless people would like to chat and pass some time. It’s not all about giving money, and if they haven’t got a smile you can easily give them one of yours.”
EXPERTISE
COLLEAGUE SPOTLIGHT Jeff Watts, e-Procurement Operations Manager What do you do? I am the e-Procurement Operations Manager, and work with a team of seven. We are responsible for operational support, set up, and training for Pelican Pi. What were your first impressions of the team and company culture? I liked that it was a smaller sized company, everybody was supportive, and I was able to use my experience of systems I had gained as a General Manager and Chef in the Hospitality industry, to help in little ways develop Pi. Being at Pelican now for nearly five years what is your favorite part about working here? Pelican has grown noticeably in the time I have been here but still feels like you're part of a family which is great! One of the things I really like, is getting to input my own ideas. As I was in the Hospitality trade so long, I can also understand and relate to clients’ issues much more easily so it's been really nice finding out what my transferable skills really were!
What does a typical day working here look like for you? I don’t have a typical day – one day I may be in the office, the next I could be visiting clients at the other end of the country to help set the system up in a way that makes sense for them. What do you like most about your job? It’s not really IT support, it’s about helping people, and I like that aspect. What have you been most impressed with so far? Four years ago, I was the only person providing support, the team has now grown to seven and counting which shows real commitment from the company and that we are capable of adapting to a changing industry. What is your biggest achievement to date in your professional life? Progression is really important to me, and over the four years my role has dramatically changed. I am
happy we’ve hired internally to grow the Pi support team, as a result, each member fully understands what Pi’s able to do, and what the company can offer as a whole. What’s more, we make a great team! How would you sum-up Pelican? A great team, dedicated to helping clients make their working lives easier. What is your favourite meal? I do love a king prawn vindaloo - I like to wind down into the weekend with a takeaway.
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SERVICES
CONSULTANCY SERVICES Many of you told us that you are looking for direct access to a specialist that you can trust when it comes to Dietetic Services, Commercial Equipment and Marketing & PR. We are listening to your needs, and as a result we have expanded our range of supporting services to ensure that you can access the expertise you require.
DIETETIC & NUTRITION Anna-Maria Holt is an HCPC Registered Dietitian, who is also a member of the professional body, The British Dietetic Association (BDA).
anna-maria.holt@pelicanprocurement.co.uk 01252 705 210
Menu audits & endorsement
Food for Life support
Onsite food audits
NEW Food & Mood workshop
Allergy awareness training
Bespoke training & consultancy
Benchmarking, guidance support and marketing
Assessment of practice and detailed report
3-hour onsite group training session
Evidencing and assistance for all award levels
Food for staff wellbeing, energy and concentration
Tailored training, assemblies or project work
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Spring 2020.
SERVICES
COMMERCIAL EQUIPMENT Joanna Leech is our Commercial Equipment Specialist with over 20 years of experience in the catering equipment industry.
joanna.leech@pelicanprocurement.co.uk 01252 705 205
Bespoke quotation
Impartial advice on equipment brands & performance
Procuring equipment at competitive prices
Arrange site surveys with manufacturers
Ensuring deliveries are made as smoothly as possible
Full after sales support
Complete turnkey solutions to your requirements
Advice on current legislation
Full installation service
MARKETING & PR Nigel Argyle has over 20 years of expertise in supporting schools with Marketing and PR projects.
To access Nigel's extensive range of services, please use Debbie Craig at Pelican as your point of contact: debbie.craig@pelicanprocurement.co.uk 01252 705 214
Menu design & information leaflets
Customer retention brochures
Parents communication
Digital signage
Dining room makeovers
Outdoor signage
Promotional activities
Brand development
Market research
Other bespoke services
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The Pelican Edge
Spring 2020.
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EXPERTISE
THREE KEY BENEFITS OF SEASONALITY There are many products that are not grown in UK. However, if you can buy locally or nationally and even substitute products on your menus, you can make a difference.
1. Reduce your cost. Seasonal produce purchased locally costs less as it is in abundance. 2. Reduce waste. Produce lasts longer due to less transportation and storage time. 3. Offer greater quality & taste. It's grown in optimum conditions and it reaches you sooner after harvest.
SEASONAL BUYERS GUIDE ■ End of season ▶ Coming into season
MARCH
APRIL
MAY
Asparagus ▶, Cauliflower ■, Peppers, Purple sprouting broccoli ■, Rhubarb, Spinach, Spring onions
Asparagus, Aubergines ▶, Carrots ▶, New potatoes ▶, Peas ▶, Peppers, Rhubarb ■, Rocket ▶, Spinach, Spring onions, Watercress ▶
Apricot ▶, Kiwi fruit
Apricots, Cherries ▶, Kiwi fruit
Lamb ▶, Rabbit (at its best Jul-Dec), Turkey
Lamb, Rabbit (at its best Jul-Dec)
Crab ▶, Salmon, Tuna ▶
Crab, Pollock (pollack) ▶, Salmon, Sardines ▶, Tuna
VEGETABLES Cauliflower, Celeriac ■, Leeks ■, Peppers ▶, Purple sprouting broccoli, Rhubarb, Shallots ■, Spinach ▶, Spring onions ▶ FRUIT Kiwi fruit, Lemons ■, Oranges ■, Passion fruit ■, Pomegranates ■ MEAT Rabbit (at its best Jul-Dec), Turkey
FISH Mussels ■, Oysters ■, Salmon
Seasonal buyers guide source: www.goodtoknow.co.uk/food/seasonal-food-calendar-71128
to Ra ng e
0m l
NE 40 W
C i O i l u e Z s a -c h
Pu
Cho P
TaS te
us O I C i r u o lf aV the nEss s u O i iC l e d e r E
*
LIV ch O G Mar 1st
• *dOes Not contAin Nuts • avAilaBle For A miNimuM of 12 moNths
Bidfood Code 63076
GREAT TASTE. BETTER VALUE. • RTD Coffee market now £101m, growing at +19% YOY* • Barista Coffee Co products deliver indulgent taste due to 75% milk content
Go Live 1 January st
• Good value case price offers competitive RSP *Source: Kantar Worldpanel, 52 w.e. 1/11/19
Bidfood Code 63175
Bidfood Code 63174
For more information please email: Debbie.craig@pelicanprocurement.co.uk
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EXPERTISE
EVENTS CALENDAR Date-specific events are not only a great way to promote awareness for good causes, they're also perfect for getting your customers excited about new and unusual food trends and healthy eating topics. Events in
Events in
Events in
1 2-8
1 4
5
MARCH St David’s Day National Eating Disorder Awareness Week
APRIL 6
April Fool’s Day International Carrot Day
MAY 9
Cinco de Mayo World Fairtrade Day
International Carbonara Day
2-8 British Pie Week
4 World Obesity Day 9-15 National Salt Awareness Week
7 10 12
World Health Day Good Friday Easter Sunday
13-19 National Vegetarian Week 13-19 Coeliac Awareness Week 16 World Whisky Day 17-23 British Sandwich Week
9-15 National Butchers’ Week
16-22 Nutrition & Hydration Week 17
St Patrick’s Day
21 National Tea Day 22 Easter Monday 23 St George’s Day 23-30 British Beef Week 27
22 25
Mother’s Day International Waffle Day
UK Coffee Week (to 3 May)
23-31 English Wine Week 27 National BBQ Week (to 2 June) 28
28
Int'l Hamburger Day
World Hunger Day
Calendar sources: charlotteslivelykitchen.com/calendar & fourteenten.com/food-drink-event-calendar
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SERVICES
LOOKING TO SAVE MONEY IN NON-FOOD CATEGORIES? As your procurement partner, we are here to ensure that you are getting the best value across all your purchasing categories. In many cases you can make savings with existing suppliers. It's that easy!
OUR NON-FOOD CATEGORIES → Card processing Stationery Gas & lighting Cleaning & hygiene
OUR PROCUREMENT TEAM DELIVER SAVINGS. HERE'S A FEW EXAMPLES →
20% SAVING
on Chemical & Disposables Hospitality client spend was £250K Pelican team found savings of 50K
13.6% SAVING
Workwear
on Linen Hospitality client spend was £97,112 Pelican team found savings of £13,214
Laundry & linen
12% SAVING
Equipment & furniture Paint & DIY Tableware, disposables & party
Start saving today - call or email us and our Procurement Team will compare your current prices across the market to see how much money you can save.
on Workwear Healthcare client spend was £41,000 Pelican team found savings of £4,920
8.8% SAVING
on Stationery Previous client spend was £38,000 Pelican Team found savings of £3,336
Contact Debbie Craig on debbie.craig@pelicanprocurement.co.uk 01252 705 214