CONTENTS SPRING/SUMMER 2024
Welcome to the latest edition of the Pelican Edge, focused as ever on providing you with new solutions and the latest valuable market knowledge.
8 WELCOME
Let’s explore what’s inside this issue
10 WE ARE GROWING
Meet our newest team members
16 DRIVING SUSTAINABLE CHANGE IN HOSPITALITY PROCUREMENT
Supporting the hospitality industry’s vision for a sustainable future
22 PUBLIC PROCUREMENT UPDATE
Important updates that you need to know about
26 LANCASTER UNIVERSITY
Catering procurement transformation via strategic partnership
16
32 MEET: IAN MURPHY
Senior Vice President of Supply Chain & GPOs
34 VEGETARIAN EXPRESS
Five plant-based food trends
40 EFFORTLESS MENU MANAGEMENT
Discover new time-saving upgrades!
44 MEET: MATT FERRIS
Pi’s Product Manager
48 HORIZON LEISURE
Partnership delivers savings that enhance facilities
56 COCA-COLA
Working together to make a difference
60 LANGLEY SCHOOL, NORFOLK
Realising cost savings and operational efficiencies
4068
72
90
64 MINIMUM WAGE INCREASE
How to prepare for changes
68 ENHANCING HEALTHCARE OPERATIONS TOGETHER
Partnering with the HCA & NACC
72 WAYS WE SUPPORT CLIENTS
The heart of our approach is crafting personalised solutions
82 KIMIKO
Capture the Japanese food craze
86 OPTIMISING SCHOOL KITCHENS FOR SUCCESS
Preparing for the new academic year
90 REDUCE FOOD WASTE
How Pi’s online tool is empowering catering teams
94 MEET: STEPHEN BRENNAN
Vice President of Supply Chain & GPO Procurement
96 ECONOMIC INSIGHTS
Navigating the latest market conditions
64
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108
112
102
DRIVING SUSTAINABILITY
THROUGH LOCAL SOURCING
Spotlight on two supplier partners championing sustainability
106 SIMPLY LUNCH
Providing sustainable lunches
108 SERVE UP THE TOP FOUR BEVERAGE TRENDS OF 2024
With a strong focus on well-being, the environment, and bold new flavours
112 JOIN US AT INDUSTRY EVENTS
Where you can find us
WRITTEN BY
IAN HOLLIDAY VP GROWTH AND RETENTION AVENDRA INTERNATIONAL EUROPEWELCOME TO THE SPRING ISSUE OF THE PELICAN EDGE!
As the economic landscape continues to shift, our experts are here to help you drive cost savings, enhance operational efficiencies, and achieve your sustainability objectives. Let’s explore what’s inside this issue.
Sustainable solutions
We are proud to be part of the Hospitality Alliance for Responsible Procurement (HARP) in partnership with EcoVadis, the largest trusted provider of sustainability ratings, and can assist your business with sustainable procurement practices and reducing scope 3 carbon emissions.
Insight from your peers
Hear directly from Lancaster University, Horizon Leisure Centre, Langley School and more to see how they overcame their challenges, achieved savings, and enhanced facilities for their customers.
Upcoming legislation
Stay informed about upcoming public
procurement legislation that may affect your business operations. Plus, learn how we can help your business mitigate the impact of the April minimum wage increase.
Market and trends update
Stay ahead of the curve with insights from our procurement experts, helping you revamp your menus strategically to keep your profits healthy. Dive into the latest beverage trends shaping consumer preferences and explore innovative grab-and-go solutions.
Unlock cost savings and efficiency with Pi
Explore how Pi and all the new features can help you drive cost savings, streamline your operations, remove mundane manual tasks, and save valuable resources, making your team’s work life easier.
We hope you find this edition informative and helpful in navigating the ever-evolving landscape. Stay tuned for more exciting updates in the next edition!
MEET OUR NEWEST TEAM MEMBERS
WE ARE GROWING
We are proud to introduce the latest additions to our dynamic team. With our dedication to delivering exceptional service, innovation, and value to our clients, we’re thrilled to welcome a group of talented individuals.
With diverse backgrounds and fresh perspectives, they bring a wealth of expertise that will not only strengthen our internal capabilities but also enrich the experience we provide to you, our valued clients.Sean Thompson Client Procurement Manager
I have over 20 years of experience in the food and beverage industry. I’ve spent a solid 18 of those years at leading wholesaler Brakes, including the last three, managing key relationships with procurement partners like Pelican.
In my new role, I ensure our clients are fully supported. I manage their supplier contracts and procurement and supply chain requirements and provide day-today operational support.
Outside of work, you’ll catch me enjoying sports, music, films, and indulging in delicious food and drinks. I’m also coaching my 10-year-old’s football team, which I find most rewarding.
After graduating from university with a BSc degree in Geography, I embarked on my journey with Pelican as a Client Procurement Analyst.
In this role, I provide essential support to Client Procurement Managers by generating a wide range of reports and assisting in the setup of new accounts. I help streamline and automate reportmaking processes by leveraging Microsoft Excel functions.
Outside of work, I love languages and foreign cultures, with a current focus on mastering Japanese as I plan to travel there in the next few years.
Karen Butler Client Procurement ManagerI have 25 years of experience in the food and beverage industry, as I worked as National Account Manager at Brakes.
Now, as a Client Procurement Manager here at Pelican, I support the University of Birmingham with any procurement and supply chain needs, and I am based right on their campus. I assist the team by building solid partnerships with various suppliers and finding the best solutions to meet their needs. It’s a dynamic role; no two days are the same, and that’s what I love!
In my free time, I love cooking, walking, or enjoying quality time with my loved ones, including my very cheeky Jack Russell Pixie!
Kate Sudworth
Client Procurement Executive
I recently joined Pelican following a rewarding five years working as an Account Manager at a charitable organisation.
As a Client Procurement Executive at Pelican, I’m based at the University of Birmingham, providing direct on-site support. I thrive on the opportunity to engage directly with clients, developing strong relationships with both our valued customers and trusted suppliers.
Outside of work, I enjoy yoga and spending quality time with my friends and family.
Gary Wonnacott
Pi Database Developer
I joined Pelican recently with 15 years of Structured Query Language (SQL) experience. As the Pi Database Developer, I’ll be contributing to designing and developing new features for the Pi system.
My main area of focus is on database integration and assisting with database development and integration with other systems. I really enjoy problem-solving and building things that help stakeholders get the most value from systems and ensure they have the best experience.
In my free time, I love cooking, playing pool, and strategy games.
DRIVING SUSTAINABLE CHANGE IN HOSPITALITY PROCUREMENT alongside
CULTURE
We are committed to supporting the hospitality industry’s vision for a sustainable future.
WRITTEN BY
HAMZAH ABU-RAGHEBSUSTAINABLE SOURCING DIRECTOR & NATILY SANTOS VP RESPONSIBLE SOURCING GLOBAL SUPPLY CHAIN AND GPO ARAMARK & AVENDRA GROUP
Pelican Procurement Services, an Avendra Group Company, takes pride in being part of the Hospitality Alliance for Responsible Procurement (HARP).
As a HARP founding member, we are committed to accelerating positive impact across the industry by improving the sustainability performance of the supply chain and strengthening actions to support environmental, human and ethical practices over time.
Our goal within HARP is to help hospitality businesses worldwide adopt sustainable procurement practices
including efforts towards reducing Scope 3 (Purchased Goods & Services) carbon emissions.
HARP was established in partnership with EcoVadis, an independent global sustainability rating agency, with the aim of measuring and enhancing sustainability efforts within the hospitality supply chain.
The sustainability performance of suppliers plays a crucial role in the environmental, social, and carbon footprint of the hospitality industry.
Through the HARP alliance, we will use EcoVadis’ robust methodologies to evaluate and elevate supply chain sustainability performance, promoting collaborative improvements across the global hospitality supply chain.
▶ Proud founding member of HARP
▶ Partnership with EcoVadis to measure and enhance supply chain sustainability performance
▶ Assisting clients in sustainable procurement practices
▶ Supporting clients in reducing Scope 3 - Purchased Goods and Services - carbon emissions
▶ Utilising EcoVadis’ data and methodologies for collaborative improvement of the global hospitality supply chain
Read the press release: bit.ly/harprelease
We’re here to help.
If you need assistance in reducing your environmental impact – reach out via hello@pelicanprocurement.co.uk and we will support you to achieve your goals.
Head over to ‘our patch’ to find out more about the exciting range of Strong Roots products launching into foodservice bringing colour, flavour and excitement to operator menus.
strongroots.com/foodservice
Bidfood Code: 18431 Bean & Beetroot Burger 4 x 600g Bidfood Code: 18433 Spinach Bites 3 x 1kg Bidfood Code: 18430 Pea & Lemon Bites 3 x 1kg Bidfood Code: 18092 Cauliflower Hash Browns 3 x 1kg Bidfood Code: 18432 Pumpkin & Spinach Burger 4 x 600gPublic procurement update
There have been some important updates to procurement laws that you need to know about. Our Tender Managers have put together a simple guide to help you navigate through them.
WRITTEN BY CHLOE DALCHOW TENDER MANAGER & ELAINE KEEN TENDER MANAGER
THE PROCUREMENT ACT 2023
On the 26th of October 2023, the Public Procurement Act 2023 received Royal Assent and became law.
The Procurement Act 2023 will come into force from October 2024.
WHAT THIS MEANS FOR YOU
1. Central Digital Platform (CDP)
All procurement notices will be published on a single online platform. Suppliers can register here, making it easier to participate in tenders. Also, a debarment list will be available, showing suppliers excluded from bidding.
2. Tender procedures
Two procedures will be available for contracting authorities. The open procedure remains the same, while a new competitive and flexible procedure will replace all other current procedures.
3. Assessment Summaries will replace standstill letters for suppliers who have bid on the contract. These will include the bidder’s and winner’s scores based on the criteria detailed in the tender. Once issued, a Contract Award Notice must be published online. This starts the 8-working-day
This change will not affect any procurements that are implemented before October 2024, and PCR 2015 rules will still apply.
Below is a guide to the critical changes for contracting authorities and the way tenders are completed from October 2024.
standstill period (reduced from 10 calendar days).
4. Voluntary requirements will include a Planned Procurement Notice (PPN), which will replace Prior Information Notices. Where prior market engagement is required, a Preliminary Market Engagement notice should be published, or you must provide reasons for completing prior market engagement in the tender notice.
5. Pipeline notices from contracting authorities with a spend of more than £100 million per annum must be published within 56 days of the start of the financial year. They should include detailed information about public contracts with an estimated value of more than £2 million.
6. Conflict of interest assessments are to be completed and revised throughout the procurement and the management of any resulting contract.
7. 30-day payment terms will apply to all public contracts, with the exception of schools. All invoices are to be paid within 30 days from the date of invoice. The contracting authority must publish a ‘payments compliance notice’ every six months.
8. 3 Key Performance Indicators (KPIs) must be set, monitored and published quarterly for contracts over £5 million. They must be published online before the end of 90 days from when the contract commenced and should be included at termination.
9. Contract Change Notices are to be published for any above-threshold modifications if the modification increases or decreases the value of the contract by more than 10%.
10. Contract Termination Notices are to be published within 30 days of termination and must include the reasons behind the termination. This applies to both contracts ending prematurely as well as contracts that have expired.
11. Direct Awards are allowed in cases of extreme urgency, lack of competition and where technical issues exist. A Transparency Notice must be published before completing a direct award.
For more on Procurement Act 2023, visit: bit.ly/PA2023info
Our experts are here to guide you.
In preparation for the above changes, Pelican procurement and tendering teams are taking part in training sessions and webinars to support our clients participating in public procurement tenders. In addition, they will also be attending the upcoming Public Procurement Expo in March this year.
If you need advice or support about Public Tendering Legislation, please contact our team at hello@pelicanprocurement.co.uk We’re here to help.
Lancaster University transforms catering procurement with new partnership
A conversation with:
Emma Easton, Planning and Analysis Manager
BACKGROUND
Lancaster University has recently transformed its catering procurement processes through a strategic partnership with Pelican Procurement – an Avendra Group business.
The collaboration involves the implementation of the purchase-to-pay cloud-based system, Pi, ushering in a new era of efficiency and transparency in managing purchases, suppliers, invoices, stock, and food allergen data.
Emma Easton, Planning and Analysis Manager at Lancaster University, shared insights into the university’s journey and the transformative impact
SOLUTIONS
Online ordering
For example, before using the Pi system, we had to place individual orders in a number of ways, including over the phone, by email or via suppliers’ websites. If someone forgot to order something, there were times when we had to pop into local shops! Now, with Pi, everything is all in one place – it saves a lot of time. It’s so much easier and quicker.
It also empowered our team to take ownership of ordering. We can now track spending and overall budgets with ease. For example, if an order is placed, that person is responsible for booking it and
of adopting Pelican’s innovative solutions. Having been with the university for seven years, Emma reflected on the challenges faced with a manual stock management system relying on paper delivery notes and Excel spreadsheets. Not only was this time-consuming, but the potential for human error in a complex environment comprising 12 units, including food service and alcohol, was a challenge.
“With Pi, everything is all in one place –it saves a lot of time.”
receipting it. This hasn’t happened before, and it puts greater ownership on our team and transparency for me. I can see what they are spending – and keep abreast of overall budgets. It’s effortless to do.
CASE STUDY
Online ordering
The manual handling of invoices also underwent a significant transformation. Before Pelican, a member of the team would collect paper delivery notes and record the value on a spreadsheet, which would be cross-checked when invoices came in. This was very time-consuming.
When it was period-end for purchase accruals, we’d have to check the spreadsheet manually. Sometimes, we would have to wait for delivery notes, so if they were not received or had been misplaced, we would then be under accruing as we wouldn’t know the order had been placed. Many gaps needed filling.
The introduction of the Pi system streamlined our internal processes, ensuring day-to-day transparency and eliminating the risk of underaccruing. We are so happy we have a solution that removes barriers and allows our team to focus on their core responsibilities.
Internal ordering
We have a central production kitchen, which supplies food for our other services – e.g. we have a pre-school on site as well as conference & events, hospitality and student dining.
We struggle with associating stock items with those different areas. As we order in bulk, it’s hard to see, for example, who the tray of lasagna is
for – is it for events or preschool?
Matt Ferris, Lead Product Manager from Pelican, has shown us the Picnic module, which will help us address this issue.
Menu and allergen management
We have expanded Pi usage by integrating menu and allergen management. In addition, we plan to use the QR code feature that will enable us to share our menu with allergen and diet information easily with our students, staff and visitors, which is critical for us. We can’t wait to showcase this to our customers!
Stock management
We are currently conducting the monthly stock take on spreadsheets, and any new products or prices are updated manually. This process takes us at least a couple of days to do that, and you only have to put one digit incorrectly, and it would throw the calculations. The adoption of Pelican’s Pi Stock Management system would address these challenges comprehensively, saving us time and mitigating the risk of errors. We are looking forward to using it and enjoying all the benefits the system has to offer.
Onboarding process
Mobilisation at the start was easy and took a weight off our shoulders from
I was really impressed by the whole processit was structured, clear, and simplified.
the project planning and organisation point of view.
I was really impressed by the whole process, led by Pelican’s Implementation Project Manager, Marietta Campbell. It was structured, clear, and simplified. We had regular communication with the Pelican team to ensure a smooth transition. Pelican gave us best-practice guidance throughout the implementation, and it worked really well.
We have also received support on the go-live date, where Simon Burton, Procurement Manager at Pelican,
was working on-site for two days to mitigate any issues. And it was beneficial to have him on site, ensuring everything was running as it should. There were a couple of minor delivery point issues, but Simon picked these up, phoned the supplier and changed it straight away.
We have also really benefitted from the Pi training, carried out by Harriet Medlicott, Pi Trainer, and supported by Marietta, to fully understand all the system features and benefits that we can utilise.
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Working with Pelican has been a very good decision. And we have an excellent working relationship with the Pelican team.”
BESPOKE SOLUTIONS WITH ONGOING SUPPORT
Pelican’s commitment to ongoing support and adaptation for individual needs really stands out! I couldn’t find any other system that can do what Pelican Pi does. The benefits we now receive from Pelican are extended beyond our team, positively impacting the commercial, procurement, and accounts payable departments.
Initially, I didn’t really understand the scale of what was possible via Pelican – but now, I wonder why we haven’t
done this before! Working with Pelican has been a very good decision. And we have an excellent working relationship with the Pelican team.”
We’re here to help. To learn more about how Pelican Procurement Services can help your university achieve its goals and improve efficiencies, get in touch with our team at hello@pelicanprocurement.co.uk
IAN MURPHY
Senior Vice President of Supply Chain & GPOs
Ian Murphy joined the Pelican team in April 2023 as Senior Vice President of Supply Chain & GPOs, focusing on delivering world-class procurement and supply chain solutions to our clients across Europe.
We find out a bit more about his tenure in the industry, what led him to Pelican and his future aspirations for the business.
Describe your background in the industry. I bring extensive industry knowledge and expertise to the team, gained through my 10-year tenure with a competitor. I held various roles during this time, including Category and Sourcing Director and Chief Procurement Officer.
What attracted you to pursuing a career in procurement?
I initially fell into procurement during my university degree placement year. I spent the year in procurement for British Nuclear Fuel and loved everything about it. I then did my dissertation focused on procurement, and the rest, I guess you could say, is history.
I love every aspect of procurement, and it fits my personality perfectly. I would love for more people to pick a career in procurement at university.
I am proud of our teams, specifically how we have aligned our purchasing teams to bring greater value to our clients.
Why did you choose Pelican?
I chose Pelican because I was excited about the growth opportunities for the business in Europe. I was very impressed by the people I met during the interview process - their warmth and their desire to make sure that the company excels for customers every day.
What are you most proud of at Pelican? I am proud of our teams, specifically how we have aligned our purchasing teams to bring greater value to our clients. Most importantly, I am proud of all the hard work that we are about to launch to the market. Our goal is to leverage the total scale of our organisation to provide the best technology, innovation and, first and foremost, client-led solutions in the market.
What have been your highlights?
My highlights are the time that I have spent out in the business, meeting our teams, connecting with our clients, and immersing myself in the various cultures where we operate. I am sharing this from 40,000 ft as I am heading off on a business trip to share best practices with another Avendra Group Company in Canada!
What do you enjoy doing outside of work? I have a young family with two daughters (aged 8 and 5) that takes up most of my time. If I’m not with my family, I love to play golf and watch sports.
Five plant-based food trends for 2024 to easily incorporate in your menus
WRITTEN BY ABIGAIL WOODALL SENIOR NATIONAL ACCOUNT MANAGER, VEGETARIAN EXPRESSAbigail Woodall, Senior National Account Manager, Vegetarian Express, shares their plant-based take on five trending cuisines from around the world to consider incorporating in your menus:
1. SEAWEED
Seaweed is a versatile ingredient, offering a rich umami flavour profile that enhances a variety of dishes.
Plus, it’s a sustainable Future 50 ingredient, rich in vitamins. Transform Nori Seaweed Sheets into tortilla wraps or integrate Kombu Seaweed into enriching soups and broths.
2. BASQUE
Basque cuisine, characterised by hearty, provincial flavours, draws inspiration from the bounties of land and sea.
Cutting-edge fish alternatives like Vegan Zeastar Kalamariz and Omni Classic Fillets make plant-based Basque dishes possible, capturing that unmistakable flavour of the sea. Local ingredients such as butter beans, black rice, and saffron elevate the dining experience, blending Spanish zest with French finesse.
3. SOUTH ASIAN SMALL PLATES
Embracing the trend of small plate dining, South Asian cuisine delivers an explosion of flavours in bite-sized portions. Ingredients like Jaggery, Whole Kashmiri Chillies, and Black Cardamom infuse dishes with aromatic richness.
4. ANCESTRAL
Rooted in traditional cooking methods and regional ingredients, this ancestral trend brings often overlooked ingredients back to life.
Simple and comforting recipes are at the heart of the trend. Our top picks for Ancestral cuisine include our Plantbased Cumberland Sausages, Plantbased Black Pudding, Gluten Free Oats, Puffed Amaranth and plant-based Worcestershire Sauce.
5. BRAZILIAN
The fusion of European, African, and Japanese influences characterises Brazilian cuisine, offering a vibrant tapestry of flavours – from subtly spicy to intensely savoury.
To get Brazilian food on your menu the plant-based way, stock up on Blackeye Beans, Black Turtle Beans and Pinto Beans, plant-based meat and seafood alternatives and other authentic hard-to-come-by ingredients such as Açai Berry Powder.
For further insights and menu inspiration, get in touch with us at hello@pelicanprocurement.co.uk Get in touch.
Our Innovation Chef has created this Acaraje recipe (opposite) using Vegan Zeastar Shrimpz for a plant-based take on these fritters. Almost like a Brazilian taco, but more filling, great to add something different to your menu that customers won’t have seen before. This works as a sharing dish, starter or lunch option.
INGREDIENTS
▶ 1 onion
▶ 8g chilli powder
▶ 800g vegan Zeastar lemon Shrimpz*
▶ 100ml extra virgin olive oil
▶ 10g Cornish sea salt flakes (tub)
▶ 1g pepper - black ground
▶ 600g blackeye beans
▶ 10g chopped garlic (puree)
▶ 50g Doves Farm plain white flour
▶ 1 red chilli
* May contain traces of Tree Nuts, Eggs, Milk & Sesame
IMPACT PER SERVING
Here’s the comparative impact if this dish was made using prawns.
CO2 saving
400 g
Land use saving
24 m2
Water use saving
2360 L
METHOD (SERVES 4)
▶ Slice onion and garlic and cook in olive oil. Season with salt, black pepper and chilli powder and cook until soft, then set aside.
▶ In the meantime place the blackeye beans and deseeded red chilli in a food processor and blend.
▶ When smooth add the flour gradually until mixture is stiff enough to hold a shape.
▶ Divide into 16 oval pieces by rolling with hands.
▶ Cook in 2 inches of oil until browned on both sides and then drain on towel.
▶ Pan fry the shrimps for 3 minutes in a little oil.
▶ Split fritters in half and place shrimps inside with the onion and serve.
Vegan. Allergens: Cereal Gluten, Soya
For complete nutritional information, visit Seed-bank.co.uk
Direct Seafoods
Southbank
Southbank fresh fish
Direct Seafoods are proud to offer continued support to Pelican Procurement. As the UK’s Leading fresh fish supplier we offer responsibly sourced fish and seafood, locally sourced wherever possible.
Southbank
fresh fish
taylor foods
We are passionate about fish and supply some of the finest regional seafood, responsibly sourced from around the globe.
taylor foods
Southbank
fresh fish
Sourcing fish responsibly is paramount to our business. We passionately believe in promoting the most sustainable products available to us. We work closely with our fish and seafood suppliers, both mainstream and specialist. We have links with NGOs such as MSC to develop and market sustainable alternatives.
A significant amount of seafood is wild caught which can lead to overfishing, unwanted by-catch and destructive catch methods. We take the view that we need to work within the industry to guide our customers towards sustainable choices.
Seasonal Menu Inspiration
As passionate fish experts, we share our unrivalled industry knowledge with our customers. Our experts are here to support with seasonal menu inspiration.
Speak to your account manager for more information on our range of spring lines available.
ylor fresh fish
Online tools and support
We have plenty of online tools available to you, from our insightful fish glossary, to our interactive seasonality chart and filleting tutorials.
O
EFFORTLESS MENU MANAGEMENT
Discover new time-saving upgrades!
Pelican’s eProcurement system, Pi, offers a suite of modules to streamline operations for finance, procurement, and catering teams, saving hours of manual work.
Our dedicated team ensures Pi stays current and relevant with user feedback and industry updates.
Piranha simplifies menu management with its intuitive menu engineering system. Teams can effortlessly build and manage recipes, track allergen and nutritional data, view recipe costs, and view carbon footprint information –all within a single module!
WHAT YOU’RE MISSING WITHOUT PIRANHA
Automated + live information
See up-to-date costing for your recipes based on live updates from supplier’s price files. Quickly view and download nutritional and allergen information for recipes to comply with current legislation.
Easy recipe management
Build, store and manage your recipes in one place. Organise them with dynamic category management and download and share them effortlessly.
View carbon footprint data
View and monitor CO2e emission data for your ingredients and recipes, helping you to make environmentally friendly choices.
Seamless menu planning
Easily plan your menu cycles with the ability to add multiple courses and calculate costs per sitting. Download and print your menus for use in your business with ease.
TECHNOLOGY
NEW KEY UPGRADES
Bulk recipe management
Bulk recipe management improves time efficiency by allowing users to edit and manage multiple recipes at once. The new feature enables users to select recipes in bulk and manage their site availability, categorisation and user permissions.
Downloadable recipe costs
Piranha now allows you to seamlessly download recipe cost information. With a simple click, access ingredient costs in a user-friendly offline spreadsheet format. Stay ahead by tracking recipe cost fluctuations throughout the year, fed by real-time updates from supplier price files. Import recipes in bulk
Effortlessly expand your recipe library in Piranha with our simplified process. Download our recipe builder template and insert product codes and essential recipe details. Then, seamlessly upload batches of recipes to the system with just a single click. COMING SOON!
We are driven to make Piranha best-in-class, providing caterers with the best solutions to manage their menus and enhance their daily operations. Stay tuned for more exciting updates!
Try Piranha’s time-saving menu management tools or book a demo to maximise its features. Contact us at hello@pelicanprocurement.co.uk Book a demo.
MATT FERRIS
Pi’s Product Manager
For over a decade, Pi, Pelican’s eProcurement system, has been the dependable backbone for finance, catering, and operations teams, streamlining their daily tasks.
Crafted in-house and finetuned through client feedback, Pi stands out for its set of features, robustness, flexibility, and intuitive design.
We caught up with Matt Ferris, our Product Manager, a driving force behind Pi’s evolution since its inception. Matt sheds light on what makes Pi a standout solution and offers a sneak peek into some exciting upcoming developments!
What drives your passion for eProcurement?
My passion for eProcurement is driven by witnessing its growth and impact. When our eProcurement system Pi was first created, it had a modest user base. Now, seeing universities, major hospitals, school groups, and care homes relying on our system daily is truly fantastic.
This widespread adoption shows that we’re doing something right, which
is also backed by overwhelmingly positive feedback, particularly regarding the system’s userfriendliness. It’s exciting to see how quickly people understand and use the system with minimal training.
A memorable experience for me happened a few years back during a visit to an NHS Hospital. When I went to visit their offices, I saw five of their team simultaneously placing orders using our ordering platform, Cherry Pi. Seeing the scale of its usage in a major London hospital was incredibly thrilling!
How has Pi evolved?
When Pi was first developed, it replaced an internal legacy system, Central Billing Online, which provided the ability for users to view their consolidated supplier statements online. Since then, the most significant progress over the last decade has been our continuous efforts to refine
When I went to visit their offices, I saw five of their team simultaneously placing orders using our ordering platform, Cherry Pi. Seeing the scale of its usage in a major London hospital was incredibly thrilling!
the system, ensuring it is exceptionally user-friendly for our clients to help them save even more time in their day-to-day work lives.
What sets Pi apart?
Pi stands out as a comprehensive single-platform solution honed over years of client feedback. This input has been instrumental in shaping Pi’s development, resulting in a system that’s not only feature-rich but also profoundly intuitive.
Each module is carefully designed to simplify and enhance efficiency in our clients’ work lives. For instance, our Menu Management Module offers advanced tools tailored to catering teams’ needs, going beyond the basics to boost productivity.
What’s your favourite module?
In terms of aesthetics and ease of use, my favourite is probably the online ordering module, Cherry Pi. Especially now, with the inclusion of product images, it offers a shopping-like experience tailored to our client’s needs for swiftly and efficiently placing orders with multiple suppliers. It’s packed with numerous powerful features.
What’s in store for Pi users?
We’re currently working on several exciting developments, including a highly requested feature allowing users to upload recipes directly from a spreadsheet. This feature will enable users to prepare recipes offline and seamlessly upload them in bulk, saving valuable time, especially for new Pi clients.
Client feedback has been instrumental in shaping Pi’s development, resulting in a system that’s not only feature-rich but also profoundly intuitive.
Want to find out how Pi can revolutionise your catering operation and support your finance and purchasing team? Or are you already a Pi user but eager to explore other features? Call our friendly team to book your free demonstration at hello@pelicanprocurement.co.uk Book your Pi demo today!
Horizon Leisure’s procurement partnership delivers savings that enhance facilities for members
A conversation with: Scott Mackenzie, Commercial Director
BACKGROUND
Horizon Leisure is a charitable Leisure Trust that operates Horizon Havant, Horizon Waterlooville, Horizon Guildford, and the Horizon Wellbeing Hub. It aims to connect communities with physical activity, with facilities that provide a wide range of sporting, leisure, and wellbeing opportunities for the communities it serves.
Any profitable surplus is reinvested into the facilities to maintain standards, meet customer demands and improve the customer experience. It is therefore important to ensure that costs are closely monitored and controlled to ensure maximum profits can repurposed for the benefit of the community.
Having joined the group in October 2022 as Commercial Director, Scott Mackenzie spearheaded an initiative
CHALLENGES FACED
Following Scott’s arrival, he initiated a review of operations to help identify ways of boosting revenue, reduce expenses, and align the business for sustainability, as he explains:
“One of my first actions was to contact Pelican Procurement to learn more about how they may be able to support our operations and reduce costs. As a charitable business, any profit we make goes back into the organisation – so it’s
to infuse commercial acumen into the charity-based enterprise. With more than two decades of industry experience, including prior roles with Fitness First and David Lloyd, Scott was well placed to take the lead in reviewing operational processes and commercial approaches at Horizon Leisure, with a long-term view to create greater profitability without losing sight of the organisation’s community-centric focus.
Darren explained how Pelican could essentially streamline many of our operational functions. It was exactly what I was looking to achieve.”
profit for a purpose, and I was interested in seeing where savings could be made.
The cafes in each of Horizon’s centres are popular, with our visitors enjoying great barista coffees, light snacks and hot food to help them refuel before or after a workout. However, with food and beverage costs continuing to fluctuate, this was a critical area that we wanted to address.
I’d heard positive things about Pelican in our industry and they immediately impressed me from the offset. When I met Darren, Pelican’s Client Development Manager, he explained how Pelican could consolidate our purchasing processes into one single platform, negotiate with suppliers, find the best-fit solutions for our sites, and essentially streamline many of our operational functions. It was exactly what I was looking to achieve.”
SOLUTIONS
Supplier Management
The initial activity was to go to tender. Therefore, Pelican reviewed the volume of Horizon’s purchases, including what products they were regularly buying and the frequency, to learn more about their delivery requirements.
Confirms Scott: “The tender process was surprisingly smooth and easy. With Pelican at our side, they removed the stress of presenting our requirements to
various suppliers. Darren presented the outcomes with recommendations on the suppliers that would suit our needs best. It removed the need to deal with multiple suppliers directly and saves us a great deal of time.”
One requirement that Scott stipulated at the outset was the opportunity to continue working with local or trusted suppliers, such as its cleaning company, as Scott explains:
“While we did switch to an alternative cleaning company as part of the tender results, unfortunately, we were not satisfied with them. Pelican was, however, very quick to support us and acquired our preferred cleaning company onto Pi systems, so we now have the best of both worlds – buying through Pelican yet receiving the cleaning service from a company that we know and trust.
Another example is when we opened a new bar; Pelican helped us to acquire new providers, and this included local suppliers. Pelican knows we like to support local businesses wherever possible, and this was taken into consideration.
Purchasing support for non-food and beverage needs
Pelican’s pivotal role has extended beyond managing food, beverage, and
cleaning suppliers; it has also supported the team at Horizon with purchasing appliances, including glasswashers, ice machines, and fridges.
Confirms Scott, “We had previously bought some new air fryers directly, and we had a lot of back and forth with the supplier. To say it was arduous is an
With Pelican at our side, they removed the stress of presenting our requirements to various suppliers.
understatement! When talking to Darren, he explained that Pelican can manage our equipment purchases, saving us time obtaining quotes and liaising with suppliers. Since then, we’ve procured glasswashers, ice machines, and refrigerators, saving a great deal of time and money.”
Technological integration and financial efficiency
Pelican Pi helps our Finance Team to have everything on one platform, while also saving a huge amount of time.
One of Scott’s original goals was to review operational processes to identify ways of making their team’s workload more straightforward to reduce administrative burdens and save time. The adoption of Pelican’s eProcurement system, Pi, has made its mark in streamlining operations, as well as reducing the number of systems used by duty managers and facilitating efficient financial management. The system has helped the team manage everything from supplier ordering and invoices to menus, stock management, and more.
Scott confirms: “Our Finance Team looks after the invoice management and reviews spending. Pelican Pi helps them to have everything on one platform
so they can delve down to check the overall spending, as well as look at individual invoice line items. It ensures we are being charged the correct amount while also saving a huge amount of time with just one invoice rather than multiple invoices from all suppliers.
The Pelican Pi system also supports Horizon’s Operational
team, as Scott adds: “Previously, our duty managers were using multiple ordering and software systems. With Pelican, we have been able to reduce the number of systems they use in a typical day, which makes life so much easier! This is the convenience and quality that Pelican Pi offers.”
RELIABILITY AND SERVICE EXCELLENCE
“A big marker of our successful partnership with Pelican has been the financial savings from Pelican’s expertise in negotiating discounts and optimising our processes. Any savings enhance our profitability, which, of course, are reinvested. In these tough economic times, we weren’t expecting to make significant savings, so we are impressed with what has been achieved to date.
Pelican’s hands-on approach demonstrates their commitment to enhancing our offerings. They are always trying to help us, whether it’s with new menu development or in ensuring our deliveries are on time every time. For example, they recently arranged for various food suppliers to conduct a tasting day, which was both informative and useful. Not only did this benefit our customers, but our Cafe teams too.
Darren at Pelican really cares about supporting us. He will jump on a call at
any time to help, provide ideas for new food options for our menus, and, without question, will always be there to help with any questions. It’s not a transactional relationship; it’s a partnership.” Essentially, by aligning with Horizon’s ethos and needs, Pelican has facilitated a transformation in operations, contributing to Horizon’s bottom line while supporting its community-centric initiatives.”
To learn more about our eProcurement platform, Pi, or to find out how Pelican can help your business achieve its objectives, improve efficiencies and reduce costs, get in touch today at hello@pelicanprocurement.co.uk We are here to help.
Network of branches located throughout the UK
Over 25,000 products
DISCOVER
Leading brands & ranges
Outstanding customer service teams
Reliable delivery from our own eet of vehicles
ISO 9001 & ISO 14001 accreditation
www.alliancenational.co.uk
Working together to make a difference
JOSH MCKNIGHT NATIONAL ACCOUNT MANAGER COCA-COLA EUROPACIFIC PARTNERSPeople are increasingly making conscious decisions about what and where to eat and drink, with sustainability in mind.
LEADING BY EXAMPLE
There is a growing expectation for businesses to be making the most sustainable choices in their end-toend supply chain. To achieve this, collaboration between suppliers and operators that share a sustainable ethos and vision for the future is key.
At Coca-Cola Europacific Partners (CCEP), we manufacture and supply some of the nation’s most loved soft drinks brands, including CocaCola, Fanta, Sprite, Schweppes and Appletiser. In fact, 97% of the soft drinks we sell in GB are manufactured at one of our five sites right here in GB.
As the largest global Coca-Cola bottler, we take our responsibilities seriously. Whether it’s ensuring we have a robust sustainability action plan in
place, or reducing sugar in our drinks, we’re committed to putting our planet and people first.
BEING AHEAD OF THE PACK ON PACKAGING
Our ambition is to help create a circular economy for soft drinks packaging, and by 2030, we’ve pledged to collect and recycle a bottle or can for each one we sell. We’ve got several projects underway to evolve the way our packaging is made and
reused, which is all part of our This is Forward sustainability action plan – which also sets out how we’re going to reduce our greenhouse gas emissions across our value chain by 30% by 2030, and reach net zero across our supply chain by 2040.
All of our bottles and cans are already 100% recyclable, made with 100% renewable energy. Our 500ml and smaller bottles are also made from 100% recycled plastic1, and have the lowest carbon footprint of all of our pack formats2.
In May 2022, in partnership with Coca-Cola GB, we became the first major soft drinks producer to introduce attached caps on our plastic bottles, making it easier to recycle the entire bottle and ensure no cap gets left behind.
REDUCING SUGAR AS A PRIORITY
Healthier choices have been a priority for consumers for some time, and we know that reducing sugar is a key focus for those trying to live healthier lifestyles.
We’re constantly investing in our brands to keep them relevant and give consumers more choice, with a focus on low and no sugar options.
Since 2010, we’ve launched over 100 new low or no sugar soft drinks, and since 2015 we have reduced our overall sugar use by 25%3.
Now 67% of our volume sales come from low or no sugar soft drinks4, including Coca-Cola Zero Sugar, Fanta Zero, Dr Pepper Zerooo and Monster Ultra.
Whatever occasion you’re providing for, CCEP is committed to making its products as sustainable as possible whilst keeping people and planet front of mind.
Get in touch. If you’re interested in learning more about Coca-Cola Europacific Partners’ latest offerings, get in touch at hello@pelicanprocurement.co.uk
Sources: 1 Excluding labels and caps; 2 CCEP lifecycle analysis, gCO2/L : carbon footprint of the packaging, not just its primary material; 3 This is Forward Report YE 2022; 4 This is Forward Report YE 2022Langley School in Norfolk realises cost savings and operational efficiencies through bespoke procurement partnership
A conversation with:
Rachel Smith, Director of Compliance & Operations
TimGreen, Head Chef
BACKGROUND
Langley School, nestled within 110 acres of picturesque Norfolk countryside, stands as a beacon of educational excellence for almost 800 students aged 6 months to 18 years.
With a history dating back to 1858, Langley is comprised of two campuses, Taverham Park and Langley Park, offering a rich array of facilities and a nurturing environment for students, with over 280 members of staff.
CHALLENGES FACED
Providing high-quality food service at Langley School has been a top priority. Still, challenges such as rising food prices, limited supply options due to the school’s rural location, and catering staff shortages across the county, created obstacles for the team.
Rachel Smith highlighted the complexity: “As a Day and Boarding School catering for pupils from nursery to sixth form students, we cater for a variety of dietary needs, it is very important to us to deliver high-quality meals, made with locally sourced, fresh ingredients.”
Tim Green added: “We face challenges such as operating three kitchens, we have relatively restricted delivery windows and we accommodate
We sat down with Rachel Smith, Director of Compliance and Operations, and Tim Green, Head Chef at Langley, to delve into the challenges they faced in managing costs related to their food and beverage services and the strategic partnership they formed with Pelican Procurement to overcome these hurdles.
“It is very important to us to deliver high-quality meals, made with locally sourced, fresh ingredients”
a variety of dietary requirements, including vegan, gluten-free, while operating a nut-free environment. The food service is fairly intensive, providing three meals a day, every day; we also cater for internal and external events. It’s a 7-day-a-week operation.”
SOLUTIONS
Procurement partnership
Langley School sought a reliable partner to help them navigate these challenges and found a steadfast ally in Pelican Procurement. Rachel emphasised the longstanding relationship: “We have been working with Pelican for many years. Despite there being limited competition in the initial tender Pelican managed for us due to our remote location, the Pelican procurement team helped us to achieve savings while maintaining the high level of quality we require.”
The Pelican procurement team supports the school with the supply chain management for both food and beverage requirements. They ensure the school team receives the products they want
when they need them, and at the agreed contract pricing – this includes local suppliers, who are essential to the school.
Tim explains how Pelican supports the school’s commitment to high-quality, healthy, and locally sourced food:
Our finance team uses Pelican’s Pi system, which saves us so much time, reduces admin, and increases efficiencies.
“Pelican onboarded a local butcher for us and supported us with local ingredients, addressing the supply challenges we face due to our location in Norfolk.”
Operational and financial impact
Pelican’s support has extended beyond sourcing to operational and financial efficiencies. Rachel highlighted the benefits of using Pelican’s online platform,
Pi: “Our finance team uses Pelican’s Pi system, which saves us so much time, reduces admin, and increases efficiencies. We receive one invoice for our catering, which Pelican validates as they check if suppliers have correctly charged us, and this alone is invaluable. Furthermore, the Pi system provides allergen and nutrition data, which is valuable for our menu planning.”
RESULTS AND RECOMMENDATIONS
The collaboration with Pelican Procurement has proven invaluable for Langley School. Tim emphasised how much Pelican’s software has helped improve efficiencies: “The transparency in the Pelican Pi Procurement system is the big thing for me. I can go online, and check invoices, credit notes, and our spending – all in real-time, which is really useful. We can keep on top of everything and know exactly where we are. Plus, last year, we had considerable savings due to eBilling (paying suppliers online), and the invoice price checking feature.
“It’s also important to mention the consistent support we receive from Christine, our Pelican procurement account manager, is crucial. We really value her support, whether in person, over the phone or via email.”
Rachel echoed this sentiment: “The relationship we have with Pelican is
key. The team is reliable and helps us to stay on top of market changes, price fluctuations, and service delivery from our suppliers. We feel we are in safe hands; it’s like always having an additional team member on our side, yet with no additional cost to our school.”
Tim concluded: “I wouldn’t hesitate to recommend Pelican — the personal support and comprehensive eProcurement system, Pi, has been instrumental. The consistency in service, combined with the expertise Pelican brings, makes them an invaluable partner.”
To learn more about how Pelican Procurement Services can help your business achieve its goals and improve efficiencies, email us at hello@pelicanprocurement.co.uk We are here to help.
HOW TO PREPARE FOR CHANGES
MINIMUM WAGE INCREASE
Effective 1 April 2024, the minimum wage will increase by 9.8%, from £10.42 to £11.44 per hour for workers over 21.
ncreased employment costs, combined with the persistent cost of living crisis and inflationary pressures, pose a financial challenge for operators across various sectors.
As your trusted procurement partner, the Pelican team is here to help you mitigate the impact of these challenges. We provide support with purchasing savings, as well as provide systems and tools to help you improve operational efficiencies, freeing up your staff’s time to focus on delivering excellent customer experiences.
STRATEGIC COST REDUCTION ACROSS CATEGORIES
In the face of the current cost of living crisis, there’s a constraint on how much consumers are willing to pay, limiting the amount operators can increase prices.
WE COVER THESE CATEGORIES ... AND MORE!
Pelican’s dedicated team specialise in reducing costs across all categories, from food and beverage to non-food items. We can review your purchasing and explore additional categories to find savings or look at your toppurchased products and suggest ‘switch and save’ options. Ambient,
Chef Leasing offers you the opportunity to hire catering equipment and products when you need them without tying up capital, leaving you with more to invest in other areas of your business.
MAXIMISE EFFICIENCIES WITH PI TO FREE-UP YOUR TIME
Transitioning from manual to automated digital systems not only streamlines operations but also results in significant long-term cost and time savings.
We continuously enhance our eProcurement system Pi, offering
seamless support to teams with features such as supplier ordering, efficient invoice management, purchase coding, menu management, allergen tracking, stock management, and waste management, to name a few.
SPOTLIGHT ON:
Essential Pi Modules to save critical time and resources
▶ Invoice management
With Pi, you will streamline your invoice processing and administration, consolidating multiple supplier invoices into one monthly statement. Access all your invoices online, with detailed product and credit information at your fingertips.
▶ Budget management
Effortlessly monitor your spending and budgets with realtime alerts.
▶ Menu & recipe management
You can upload existing recipes or create new ones with costing, allergen, nutrition, and Co2e information – automatically provided. You can also share menus and allergens easily with your customers.
▶ Stock control
Keep your stock items and pricing automatically updated, optimising inventory levels and minimising waste.
We’re here to help. Interested in exploring additional categories the Pelican team can help you reduce your costs? Want to discover other features of the Pi system to increase efficiencies in your business? Get in touch with us at hello@pelicanprocurement.co.uk
Enhancing healthcare operations together
Pelican Procurement proudly partners with the Hospital Catering Association (HCA) and the National Association of Care Catering (NACC).
WRITTEN BY GEORGE BARTLETT NEW BUSINESS MANAGER HEALTH & CARE
WHY WE PARTNER
These strategic partnerships help us keep our finger on the pulse within the healthcare sector, ensuring that we are up-to-date on the latest developments and emerging needs within the industry.
This firsthand understanding enables us to tailor our solutions to address the industry’s unique needs and pain points.
In return, we openly share invaluable insights, innovative solutions, and proven best practices across the industry. We assist individual healthcare organisations in achieving their specific goals and making a tangible difference in their catering and food service operations.
OUR PROCUREMENT SOLUTIONS
Whether it’s optimising budgets, improving quality and service, enhancing the dining experience, supporting sustainable sourcing and waste reduction, helping with
compliance with the latest legislation, or assisting in achieving industry recognition such as the Food For Life Award. We can help you every step of the way!
EXPERTISE
OUR e PROCUREMENT DIGITAL SOLUTIONS
Our Pi eProcurement system is developed in-house, with ongoing improvements based on our clients’ feedback.
It serves as a single platform offering a number of features to manage budget spend, process invoices,
online ordering, menus with allergen and dietary requirements, and handle stock and waste management, among other functions.
Pi simplifies manual tasks by eliminating paper or manual-based processes, thereby reducing errors and duplications.
SPOTLIGHT ON:
Electronic meal ordering & waste management
Our electronic meal-ordering solution, Picnic, was developed in collaboration with a number of NHS clients. This system offers a straightforward method for residents and patients to order meals directly and easily from their bedside.
Find out more about Picnic: www.pelicanprocurement.co.uk/ resources/picnic-new-patient-mealordering-application/
Our Food Waste Monitoring Tools assist catering teams in quickly tracking, recording, and reducing food waste in the kitchen and on wards. Learn more about our Food Waste Management module: www.pelicanprocurement.co.uk/ resources/revolutionising-wastemanagement/
By freeing up valuable time and resources, Pi empowers healthcare teams to concentrate on what truly matters: delivering exceptional dining experiences and care to patients and residents.
Reading the print version?
Head to bit.ly/nunomyt to watch on YouTube!
The more I use Pi, the more impressed I am – and I know it’s going to keep getting better. It simplifies my job, allowing me to focus on my core responsibilities.
Nuno Matias, Catering Services Manager for Royal Brompton & Harefield Hospitals
If you’re interested in learning more about the ways we can support your healthcare organisation get in touch with us at hello@pelicanprocurement.co.uk. We’re here to help.
WAYS WE SUPPORT OUR CLIENTS
At the heart of our approach is a commitment to crafting personalised solutions that perfectly fit each client’s needs, no matter their industry or operational challenges.
Whether you are focused on cutting costs, streamlining operations, boosting efficiencies, or reducing your carbon footprint – you can count on us to be by your side, every step of the way –helping you achieve your goals in the most efficient way possible.
We’ve chosen a few recent client projects to showcase how our partnership has made a difference for them.
Looking for innovative solutions to enhance your operations, increase efficiencies and reduce your carbon footprint? Get in touch for any support you need on 01252 705214 or hello@pelicanprocurement.co.uk. We are here to help.
Elevating student dining experiences
We recently collaborated with the catering team at St. Mary’s University in Twickenham during their ‘Re-Freshers’ Week’ Event in January to enhance dining experiences for their students.
St. Mary’s Catering Manager, Nikhil Santos and Purchasing Manager, Shwe Halpin, worked alongside Pelican’s Procurement Lead, Christine Larson, to organise several onsite tasting events. The aim was to introduce new, innovative, and on-trend food concepts to increase student engagement with oncampus dining.
A selection of suppliers showcased a diverse range of food solutions, including protein-packed options, vegan and vegetarian choices, and various beverage offerings. From bubble tea to kombucha, vegan lamb, and plantain chips, students eagerly explored and sampled the exciting new ranges.
“The week was a success, and we’ve already begun incorporating some of these new concepts into our offerings.”
Nikhil Santos, Catering Manager
Showcasing innovative patient dining solutions
Pelican is partnering with Ashford & St Peter’s Hospitals Trust to develop a new patient catering contract that would be extendable to other NHS clients. Once completed, the certified supplier list will be accessible under the Framework, enabling more flexible and bespoke solutions within the NHS and care sector.
As part of the project, Sarah Garnade, Pelican Procurement Manager, led a Supplier Engagement Day in collaboration with Ashford and St. Peter’s Hospitals NHS Foundation Trust and Neller Davies Ltd.
Held at the trust’s premises, this event allowed NHS Trusts to explore new high-quality meal options to elevate patient dining experiences. Sarah said, “This project aims to open doors for diverse suppliers to bid for NHS contracts and innovate patient menus. Reach out to us for more information if you are interested!”
“Meeting innovative suppliers was inspiring. We’re eager to explore these offerings to enhance our hospital meals, ensuring patient well-being and satisfaction.”
Darren Rees, Procurement Projects Manager - Estates and Capital (Interim)
Trialing new solutions to boost school meal uptake
At Pelican, we always look for opportunities to help our education clients, like Beacon High School, increase student meal uptake. One way we achieve this is by introducing the latest food concepts that offer delicious and nutritious options loved by students while saving significant kitchen prep, cooking, and serving time for catering teams.
Recently, we organised a tasting demo at Beacon High School featuring Kitchen ‘72 from Creed Foodservice.
This range offers hassle-free premarinated chicken and pork that can be paired with a wide range of sauces. The products are school and allergencompliant, and the meat quality is Red Tractor and RSPCA-assured. The trial showcased delicious Peri Peri Chicken Pockets and received overwhelmingly positive feedback from both students and catering staff.
Mark Bourne, Kitchen Manager at Beacon High School, commented, “It was a huge success all around –the Peri Peri Pockets exceeded our expectations. The students absolutely loved the taste and would like them to be offered more frequently.”
“My kitchen team found the concept to be a great time-saver and easy to prepare.”
Mark Bourne, Kitchen Manager
Capture your share of the Japanese food craze… without a sushi chef!
Japanese cuisine is the hot ticket in the realm of food-to-go right now. With supermarkets across the country opening kiosks offering fresh sushi, gyoza and hot food, customers expect access to authentic products with real flavour and fresh ingredients.
WRITTEN BY ANDY WOODS MANAGING DIRECTOR TANPOPOThose who get it right will create a destination with the ability to keep customers coming back for more whilst benefitting from increased spend and margins associated with high-quality Japanese food.
NAVIGATING THE PITFALLS
In the pursuit of Japanese culinary excellence, there are plenty of possible pitfalls.
Serving up knock-off Japanese dishes with subpar ingredients is a recipe for disaster. Customers can sniff out inauthenticity from a mile away, and they won’t hesitate to steer clear.
The challenge lies in mastering the art of Japanese cuisine—something that demands time, training and access to specialised ingredients.
INTRODUCING KIMIKO: YOUR CULINARY SOLUTION
Enter Kimiko, which provides authenticity in the world of Japanese cuisine.
With a proven track record spanning 26 years in food service operating across 12 outlets, Kimiko offers a tantalising array of hot Japanese dishes crafted with genuine quality. All recipes have been created by our Japanese Executive Chef and tailored to be cooked using standard kitchen equipment, minimising the labour involved!
SIMPLICITY MEETS QUALITY
At Kimiko, we understand the importance of a streamlined service.
That’s why all our ingredients can be cooked simply using a combi-oven, fryer, or rice cooker—ideal for any kitchen setup. With our straightforward approach, staff can be trained quickly, ensuring that customers receive authentic Japanese food with every order.
INDULGE IN IRRESISTIBLE OFFERINGS
Ingredients, marketing, training and materials are all supplied by Kimiko, making it an incredibly easy offer.
We provide easy access to popular high-street options, including Chicken Katsu, Gyoza, and Ebi Fry (Torpedo Prawns), all with rice, curry, and a garnish of Fukujinzuke (pickled radish).
For those wanting an extended menu, items like Korean Chicken, Teriyaki Salmon, and Fried Tofu are also available.
Learn more and get in touch. To find out more about the latest Kimiko offerings, visit www.kimiko.co.uk or get in touch at hello@pelicanprocurement.co.uk.
@kimikojapanesekitchen
OPTIMISING SCHOOL KITCHENS FOR SUCCESS:
Preparing for the new academic year
As the summer holidays approach, education operators are gearing up for a period of preparation for the upcoming academic year.
One crucial aspect of this preparation is ensuring that commercial equipment in school kitchens is up to par –guaranteeing improved efficiencies and smooth operations when the new academic year begins.
CONSIDER DESIGN PROJECTS
Take advantage of the school break to consider renovation or project work. This may involve upgrading to energyefficient appliances, expanding kitchen capacity, or redesigning the layout for improved workflow.
We collaborate with reputable design houses that can transform your
ASSESS YOUR EQUIPMENT
The smooth operation of school kitchens relies heavily on the functionality of the kitchen equipment in place.
Ageing equipment often falls short in terms of efficiency, leading to increased operational costs and compromised performance.
Pelican Procurement’s Commercial Equipment Specialist, Jo Leech, can help you plan for the summer break to ensure your school kitchen is primed for the new term.
space to ensure your school kitchens are equipped to meet the demands of the academic year ahead.
Whether it’s a partial refurbishment or a total overhaul, our team will work closely with you to achieve the best value solution that meets your budget.
By upgrading to newer models, schools can enhance efficiencies, reduce running expenses and ensure long-term sustainability for their kitchens. We offer expert advice and competitive quotations, including site surveys, for all of your necessary upgrades during the summer break.
For advice or assistance in preparing your kitchens for the new academic year, contact Jo on 01252 705205 or email Joanna.Leech@ pelicanprocurement.co.uk We’re here to help.
How Pi’s online tool is empowering catering teams to reduce food waste
Taking proactive steps to reduce food waste isn’t just great for the planet; it’s a smart financial move, too. Research shows that for every £1 invested in a waste reduction plan, you can expect to save £14!
As part of our eProcurement system, Pi, our online Food Waste Monitoring Tools are specifically crafted to empower catering teams to manage food waste efficiently and easily across their kitchen operations. By leveraging these tools, you can drive significant cost reductions while staying aligned with your sustainability objectives.
PI’S FOOD WASTE MANAGEMENT TOOL
With this tool, your catering team can
By recording waste data and analysing associated costs, you can finetune supplier orders and optimise kitchen operations for maximum efficiency.
Within the online tool, the recorded data are presented in user-friendly graphs, allowing you to monitor your waste reduction progress on a monthby-month basis. This data helps to identify emerging trends in your menu
Monitor waste generation
Keep tabs on waste occurrences and locations within your facility.
Calculate waste costs
Easily assess the financial impact of food waste.
Review reduction strategies
Evaluate the real-time effectiveness of your waste reduction initiatives.
offerings, spot high-waste areas and implement effective strategies to reduce food waste.
With Pelican, you have the power to tailor the system to monitor and measure the exact aspects of your food waste that matter most to you. What’s more, the Pi system acts as a single platform housing a range of additional tools seamlessly integrated to automatically capture extra data, giving you greater visibility across your operations.
CLIENT SUCCESS
Mia Westwood, Client Procurement Manager at Pelican Procurement Services, shares how, with the support of Pelican’s Food Waste Monitoring tools, she helped an NHS hospital client reduce their food waste by 15%!
“The Pi Food Waste Management Module has been a big help towards reducing food waste in line with our client’s sustainability pledge. It has improved waste management across their hospital wards, and their FSAs and retail teams have interacted well with the system.
The module’s user-friendly interface and seamless integration with existing processes made it easy for them to use. The data analysis provided by the system has helped identify areas where the hospital teams can reduce waste and set up new strategies to continue with the progress.”
MAXIMISE THE BENEFITS OF PI
As part of our commitment to delivering value, our food waste tool is offered to Pelican clients at no additional cost. Reduce food waste, enhance your kitchen’s efficiencies, and positively impact your bottom line and the environment with Pi’s Food Waste Monitoring Tools!
For more information or to schedule your personalised demo, reach out to us at hello@pelicanprocurement.co.uk
STEPHEN BRENNAN
Vice President of Supply Chain & GPO Procurement
Stephen Brennan was recently appointed as Vice President of Supply Chain & GPO Procurement for the UK and Ireland, following a decade-long tenure within the broader business.
Let’s delve into his industry experience and his vision for the future of the supply chain team.
What is your current role?
I am responsible for leading the Supply Chain & Procurement function across all businesses in the UK and Ireland, including Pelican. Over the past few months, I’ve been focused on restructuring and consolidating supply chain and procurement resources across various business segments. The aim is to unite a team of Category Buying Supply Chain Specialists to enhance our offerings for customers across all brands.
I’ve been part of the broader business for almost ten years, initially overseeing supply chain operations in Ireland. In 2016, I transitioned to leading the supply chain for the UK and Ireland in managed services.
What attracted you to pursuing a career in supply chain?
Having commenced my career in Sales, I found my passion in Supply Chain and Procurement and never looked back. Throughout my 20+-year journey, I’ve held various buying and supply roles.
What I love most about my role is the diversity and fast-paced nature of the work, as well as devising supply chain solutions to support our colleagues and clients. It’s also incredibly fulfilling to collaborate with top-notch suppliers and renowned brands that shape the quality and variety of products we offer through our supply chain.
I am continually impressed by the calibre, expertise, and dedication of the people I have the privilege to work closely with.
What are you most proud of?
Pelican is an exceptional business with an outstanding reputation. I am continually impressed by the calibre, expertise, and dedication of the people I have the privilege to work closely with. I’m also immensely proud of my supply chain & procurement team, who consistently strive to discover innovative ways to serve both existing and new clients with top-tier supply chain and procurement solutions.
What do you enjoy doing outside of work? I am an avid sports enthusiast and have participated in various sports over the years. As the father of 13-yearold twins, I also have the pleasure of keeping busy with their activities. Our family enjoys leisurely walks with our dog, Coco, along the beaches of Portmarnock and Malahide, near our home. Additionally, I have a passion for baking, with my speciality being lemon and pistachio roulade!
Economic Insights
NAVIGATING THE LATEST MARKET CONDITIONS
Understanding the factors influencing product supply and availability is vital for hospitality and catering operators to make informed purchasing decisions, adjust menus and keep your GP margin healthy.
Alex Gess, our European Supply Chain Analyst, offers the latest on market conditions: supply chain disruptions, price shifts, as well as updates on energy pricing and living costs – to help with timely issue mitigation.
Cost of living
Throughout the winter period, overall inflation has held steady, experiencing a marginal uptick of 0.1 percent in January, reaching a total of 4 percent.
The retail and hospitality sectors have shown signs of improvement, with a projected growth of 0.5 percent for 2023 (compared to an earlier predicted shrinkage of 1 percent) and expectations of a 1.8 percent growth for 2024.
Workers can look forward to a minimum wage increase taking effect in April, along with ongoing reductions in food prices and energy costs.
Climate Change Effect
The impacts of climate change have become increasingly evident, with the
A positive development in the UK energy sector is the reduced reliance on gas and coal for electricity generation.
UK witnessing extreme weather patterns domestically and globally. Storms Gerrit and Henk caused disruptions, flooding, and damage in the Midlands and South of the UK.
Changing weather affected global crop yields, particularly in the Mediterranean, where record-breaking temperatures disrupted planting seasons. The result has been lower crop yields for vital products like Citrus fruits, Tomatoes, and Olives, leading to price increases.
Many Asian countries grapple with reduced crop yields for staple foods like rice and palm oil. Thailand and India are predicting shortfalls in yield for the 2023 harvest and the 2024 planting season. India’s struggles result from heavy and unpredictable monsoon seasons, while Thailand faces unseason-
ably dry conditions due to low rainfall. Because of these conditions, India are reducing exports to secure domestic supplies of rice and sugar.
Energy Pricing
Fortunately, energy costs haven’t surged as in previous winters. The energy price cap increased by 5 percent for the January to March period compared to the last three months. Despite this increase, there has yet to be government assistance this winter to offset these bill increases; however, costs remain below last year’s Energy Price Guarantee. April’s Energy Price cap is expected to decrease as wholesale costs for gas and electricity drop.
A positive development in the UK energy sector is the reduced reliance on
gas and coal for electricity generation. In 2023, the country experienced the lowest consumption of fossil fuels since 1957, with domestic renewable energy accounting for 42 percent of power. This shift towards cleaner and more reliable energy sources results from increased renewable energy generation, driven by consistently decreasing costs and simplified processes.
Moreover, there has been an increase in nuclear and hydroelectric energy imported from France and Norway. This transition to clean, reliable energy sources is one of the reasons we anticipate a drop in the price of electricity from April onwards.
Global Supply Chain Impact for UK
Recent months brought significant disruptions to the global supply chain due to weather patterns and political unrest, expected to persist into early 2024.
The Panama Canal faces limitations due to poor weather conditions in South America, allowing only 18 crossings per day, down from the usual 35 or more. This reduction has particularly impacted grain ships transporting wheat and corn throughout the Americas, increasing transit costs and potential repercussions for other continents.
Shipping route challenges in the Red Sea are linked to the Israel-Gaza conflict, causing rerouting and delays. This rerouting adds 2-4 weeks to the travel time for goods, increasing fuel prices.
These issues directly impact the UK,
causing delays in container transfers and substantial backlogs at ports, with up to 20 percent of the global shipping fleet operating on a delayed schedule. In the coming months, the UK will likely experience shipping delays linked to these incidents.
Read our full Commodity Market Report Q1 2024. Pelican’s complete Commodity Market Report provides key price trends and recommendations for mitigating price increases. We also look at product availability and what produce is in season to help inform your purchasing.
Request a copy of the latest report
If you would like to receive supply chain support or need help navigating the current market conditions, please get in touch with us at hello@pelicanprocurement.co.uk We are here to help.
WHAT WE CAN OFFER
Driving sustainability through local sourcing
At Pelican, we are proud to help our customers reduce their carbon footprint and reach their sustainability goals by partnering with a network of reputable national and regional suppliers who share our commitment to quality, reliability, and sustainability.
George Lywood, Category and Supply Chain Manager, shines a spotlight on two supplier partners championing sustainability by collaborating with local producers. Together, they’re cutting down on food miles and making strides towards reducing environmental impact.
With 30 years of industry experience, NCB Foodservice is a national supplier of fresh food categories to catering operators, across all sectors.
Working with a network of regional, fully accredited suppliers the company provides a safe and sustainable supply chain, delivering locally.
NCB Foodservice focuses on making the food they supply safe, sustainable, and at its freshest - while investing back into local communities. The company sources from accredited farmers, growers, wholesalers, and catering butchers to deliver quality product and uphold the highest assurance standards.
Fresh Direct works with over 100 producers across the UK - many of which have been suppliers for several generations - including farmers, fisheries, dairy processors, bakeries, and foragers, to deliver local, highquality, sustainably sourced produce across the country.
Check out the vibrant rainbow chantenay carrots from Fresh Direct’s Nottingham-based supplier, Fresh Gro!
Fresh Direct seeks out suppliers who are pioneering sustainable food production, prioritising British seasonal produce and using notable accreditations like LEAF and MSC.
It aims to minimise packaging, including single-use plastic, and focus on improving recyclability.
Through its own operations it aims to cut carbon by investing in efficient vehicles and technology.
Fresh Direct’s transition to FSCcertified paper packaging for all Driscoll’s berries is expected to remove nearly 50 tonnes of plastic waste every year
The Pelican team is here to help. If you want to reduce your carbon footprint and need advice or help sourcing sustainable and local products, contact our team at hello@pelicanprocurement.co.uk
Teaming up to provide sustainable lunches
WRITTEN BY WILLIAM PAGE MARKETING AND DIGITALISATION DIRECTOR, SIMPLY LUNCH
To combat the growing climate emergency, Simply Lunch and Wildfarmed have joined forces to revolutionise lunch offerings, producing food that is both delicious and sustainable.
REGENERATIVE FARMING
This partnership aims to reduce the carbon footprint associated with food production using traditional, regenerative farming methods.
Preliminary research shows that crops grown under Wildfarmed Regenerative Standards have up to 49 percent more antioxidants than those grown conventionally.
The Wildfarmed Regenerative Standards combine food production with a biodi-
CONSCIOUS EATING FOR A GREENER TOMORROW
Simply Lunch believes that what you eat matters not just for your personal well-being but also for the environment. The adoption of Wildfarmed regenerative flour not only avoids the emissions associated with conventional flour but actively contributes to the removal of CO2 from the atmosphere.
Sam Page, Managing Director of Simply Lunch, shares, “Together, Simply Lunch and Wildfarmed will reshape the future of food. This partnership marks a significant milestone in our journey towards a more conscious and responsible food industry.”
versity-rich habitat, replacing monocultures with diverse plant communities. Wildfarmed Standards exclude the use of pesticides, herbicides, and fungicides and work with nature to manage crop health. By using Wildfarmed flour, Simply Lunch can offer both flavour and environmental benefits without the need to compromise.
Edd Lees, Co-Founder of Wildfarmed, shares, “We’re delighted to be supporting Simply Lunch with their range of ciabattas, making real food that transforms huge areas of depleted British farmland into healthy regenerative fields.”
Enhanced lunch offerings
As part of this launch, Simply Lunch is introducing three improved products that cater to everyone’s tastes: Mozzarella Tomato Ciabatta, a Chicken Chorizo Ciabatta and their Vegan Antipasti Ciabatta.
Learn more and get in touch. To find out more about the latest Simply Lunch offerings, visit www.simplylunch.co.uk or email hello@pelicanprocurement.co.uk
Discover Wildfarmed’s story at www.wildfarmed.co.uk
SERVE UP THE TOP 4 BEVERAGE TRENDS OF 2024
WRITTEN BY EMILY CUNNINGHAM MARKETING EXECUTIVEIn 2024, consumers can look forward to a year of diverse and enriching beverage choices, with a strong focus on well-being, the environment, and bold new flavours.
It’s essential for catering operators to stay ahead of the curve, ensuring that their menus reflect the latest trends and cater to evolving customer tastes. We share our top four beverage trends for 2024:
FUNCTIONAL DRINKS
Self-care is taking centre stage this year, and consumers of all ages are seeking beverages that focus on health and well-being.
Functional beverages, which can include ingredients such as herbs, electrolytes, vitamins, minerals and probiotics, are growing in popularity as they promise tangible benefits from increased energy to improved gut health.
Meet these demands by offering innovative drinks such as:
▶ Fermented drinks like kefir and kombucha are popular options for consumers prioritising gut health.
▶ Lower-caffeine coffee is ideal for those concerned about the impact of caffeine on their sleep, and turmeric lattes for their anti-inflammatory and antioxidant benefits
▶ CBD-infused beverages offer health benefits due to their antiinflammatory properties
NO- AND LOWALCOHOL PRODUCTS
The popularity of no- and low-alcohol beverages continues to soar with the pursuit of healthier lifestyles. This shift towards moderation is evident across all age groups, with 5.2 million fewer UK adults drinking weekly in 2023 compared to 2021, according to KAM Insights.
Hospitality operators should consider expanding their range of zero-alcohol beverages and mocktails to meet this demand. Brands like Peroni, with their 0.0% offering, exemplify the growing market for alcohol-free alternatives that don’t compromise on taste or quality.
Offering exciting mocktails can help attract customers looking to drink in moderation. From hazelnut espresso martini mocktail creations to ‘Virgin Marys’ – the options are endless!
PLANT-BASED DRINKS
Consumers are increasingly opting for plant-based offerings and dairy-free alternatives driven by health, ethical, and environmental concerns. You can attract this growing market by offering exciting plant-based drinks.
Here are a few to consider:
▶ Nut milk such as almond, oat, or cashew milk, and trendy options like hemp or flaxseed “mylks” can be added to coffee, tea, or smoothies
▶ Herbal and floral teas elevate teatime with unique blends featuring locally sourced herbs, flowers, and fruits.
▶ Seasonal plant-based mocktails featuring fresh juices, herbs, spices, and sparkling water. Consider incorporating popular dessert flavours, like elderflower or rhubarb
▶ Functional drinks that include fruit juices and energy drinks with natural caffeine from yerba mate, green tea and ginseng
GLOBAL FLAVOURS
Cultural exploration and culinary diversity drive the demand for global flavours in beverages. Embracing this trend allows operators to add depth and intrigue to their menus, whether it’s through smoky mezcal-infused cocktails or refreshing yuzu mocktails.
Additionally, the rising popularity of Asian spirits like Korean soju and Japanese shochu presents an opportunity for operators to add a unique twist to classic concoctions.
Sources: KAM Insights, Dataessentials, Mintel
Are you looking to enhance your menu with innovative beverage solutions that will entice your customers?
Speak to our experts at hello@pelicanprocurement.co.uk We’re here to help.
Join Pelican Procurement Services at 2024 industry events
We’re dedicated to simplifying the complexities of catering and hospitality operations, making your work life as easy as possible.
We are proud to support a number of industry associations and their members by sharing proven tips and showcasing our latest solutions and eProcurement systems to address your challenges.
We will be participating in several upcoming key industry events, so if you are attending any of these events, our team would love to see you! Here’s where you can find us:
17-18 April
HCA Leadership & Development Forum in the Glen
If you’re involved in hospital catering services, meet us here! Discover how we can help you create cost efficiencies, reduce food waste, and save valuable staff time.
24 April
LACA East Midlands Region Spring Seminar
Interested in learning how you can reduce food waste in your school’s kitchens? Connect with us at the Spring Seminar to learn how our eProcurement system, Pi, can help revolutionise your waste management processes and enhance your sustainability efforts.
20-24 May
ISBA Annual Conference
Join us alongside leading experts in the independent education sector. Explore how our solutions can help independent school catering teams increase efficiencies, save on costs, and reduce their carbon footprint. Find us at Stand 123 to learn more!
12-14 June
CUBO Summer Conference
If you oversee your university’s catering, retail, and hospitality operations, see us at the CUBO Summer Conference! Explore how we can assist you in managing your complex operations efficiently, achieving cost savings, and supporting your sustainability goals.
Stay connected with us on LinkedIn to continue the conversation, receive updates, and engage with our community beyond the events.