The Pelican Edge Magazine - Autumn 2019

The future of procurement.

Services. Systems. Expertise. Culture. www.pelicanprocurement.co.uk

IN THIS ISSUE ▷▷ Pelican's consultancy services. ▷▷ Supporting community projects. ▷▷ New allergen labelling legislation.

▷▷ Guide to the latest initiatives affecting caterers. ▷▷ Learning how to save lives. ▷▷ Our IT team keeps us moving.

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▷▷ Piranha makes recipe cost & allergen management easy! ▷▷ Our experts answer your tendering questions - Part 2.

NEW

Stock up on proper coffee.

Now in a can.

From the nation’s favourite coffee shop.

1

Costa RTD

RTD

coffee sector is worth

aims to add

£100M

£107M

to the sector by 2023

Bidfood - 40723 Brakes - 129022

Bidfood - 40721 Brakes - 129020

250ml x 12

less sugar

250ml x 12

250ml x 12

RTD coffee consumption spikes in mid-morning & mid-afternoon.

than most ready to drink coffees.

Made using same Costa Mocha Italia Espresso coffee beans used

Bidfood - 40722 Brakes - 129021

3

ATL spend

in July & August.

Costa has been voted the Nation’s Favourite Coffee Shop .1

Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214 1

Allegra World Coff ee Portal Research and Analysis 2018. 2Source: Nielsen GTC – Value Sales, MAT up to 20/04/2019. 330% less sugar versus most RTD coff ee drinks in GB. © 2019 Costa Ltd. All Rights Reserved. Coffee from Rainforest Alliance Certified ™ farms.

The Pelican Edge

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AUTUMN 2019 CONTENTS CULTURE Welcome to the Autumn issue!

EXPERTISE 5

An introduction by Franco Scannella, Managing Director of Pelican Procurement Services.

Learning how to save lives

18

Pelican’s First Aiders recently shared their knowledge of CPR.

A focus on suicide prevention

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Our Mental Health First Aiders are raising awareness of suicide prevention.

Supporting community projects

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The Pelican team supports local community projects.

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32

Behind the scenes with the Pelican IT Team

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Meet the people who keep Pelican's systems ticking in time with the whole company.

Our experts answer your tendering questions - Part 2

Colleague spotlight

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24

12

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27

Ann Taylor, Head of Human Resources

Date-specific events are a great way to get your customers excited about new and unusual food trends.

Piranha is an award-winning online menu management module available as part of the Pi family system.

A consultant Head of Food for several groups counts herself a keen user of Piranha - find out why!

Do you sell pre-packed food for direct sale?

Are you prepared?

Events calendar

SYSTEMS

Piranha delivers real operational improvements!

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Our Tender Team Manager answers some of the questions we are most often asked.

We are here to ensure that you are getting the best value across all your purchasing categories.

Recipe cost & allergen management made easy!

New allergen labelling legislation

Healthy, sustainable and local but with convenience and speed!

Direct access to a specialist that you can trust when it comes to Dietetic Services, Commercial Equipment and Marketing & PR.

Looking to save money in non-food categories?

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School food standards, saturated fats, salt reduction and the National Food Strategy.

Food & drinks trends for 2020!

SERVICES Pelican's consultancy services

Guide to the latest initiatives affecting caterers

29

Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214

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CULTURE

WELCOME TO THE AUTUMN ISSUE OF THE PELICAN EDGE!

Franco Scannella, Managing Director

An Introduction from Franco Scannella, Managing Director of Pelican Procurement Services.

I hope you all had a wonderful Summer, enjoying time with friends and family. As always we’ve enjoyed putting together the Pelican Edge so I hope you find it an informative and interesting read.

This autumn issue is again packed with interesting articles and useful industry information - including the latest update on all the government initiatives currently affecting caterers, such as the new allergen labelling legislation. Our company dietitian Anna-Maria Holt has prepared an easy to read guide for you on page 7. In addition, Matt Ferris, Pi Product Manager, highlights on page 12 how Piranha, our menu management system, can help you manage allergens more easily.

As part of your continued feedback (thank you and please keep it coming), many of you told us that you are looking for support you can trust in some specialist areas, namely Dietetic Services, Commercial Equipment and Marketing & PR. Following your feedback, I am delighted to share with you how we’ve expanded our range of consultancy services to meet your needs which are outlined on page 14.

As with any business today our IT infrastructure and Pi software is critical to our success. Having partnered with Dell Technology for our hardware requirements, ensuring we have modern, robust and secure systems in place we found ourselves featured in the The Times which was great exposure for Pelican. In this issue you’ll meet the team who make sure we can do our job each day and who are responsible for the on-going management of our IT infrastructure.

Their dedicated training and support allows us to communicate with

The 30th anniversary meal at The Mill, Elstead

ourselves and our clients quickly and securely across a number of media, ensuring we deliver that first class service.

Our Health and Wellbeing Initiative continues to take centre stage here at Pelican. The Pelican team have been learning how to save lives by using defibrillators and our Mental Health First Aiders share some insights around suicide thoughts and behaviours, as suicide prevention is this year’s World Mental Health Awareness focus topic. Many of us find it difficult to talk about subjects such as suicide, but the skills and knowledge we’ve learned give us the much-needed confidence to act, should we ever face a situation that requires us to assist someone in need.

Earlier this year, we launched our Community Involvement

Programme, and you’ll see on page 19 how the Pelican team have been busy supporting both local and client community projects including food bank donations for St. Mark’s Food Bank, and at the University of Birmingham, as part of their award-winning community project - Junkbusters - collecting unwanted household items to raise money for The British Heart Foundation.

Last but by no means least, it was great to share a lunch with all the Pelican team as we continued to celebrate our 30th birthday which I mentioned in the last edition. There are a lot of people behind the Pelican brand who are working hard to ensure Pelican continues to deliver a service we can be proud of. I have a great team working with me, and for you, and it’s important for me that we celebrate these special occasions together and have some fun.

I hope you enjoy reading our third issue of the Pelican Edge, we welcome your continued feedback so please keep sending it to our Marketing Manager Simona Hardy on simona.hardy@ pelicanprocurement.co.uk

Franco.

NEW

Natural flavours

30% Reduced sugar*

Makes 42 portions Suitable for vegetarians

Lighter, fluffier and Gluten free.

*The new Angel Delight Mousse will achieve at least 30% less sugar than standard food service Angel Delight Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214

The Pelican Edge

Autumn 2019.

EXPERTISE

GUIDE TO THE LATEST INITIATIVES AFFECTING CATERERS

REVIEW DUE ON THE STANDARDS FOR FOOD IN SCHOOLS The current standards for schools in England need updating to bring them in line with the latest public health messaging and latest scientific and dietary advice, taking account of research published in the last five years.

The top four themes underpinning Scotland’s consultation report include:

At present, state-maintained primary and secondary schools, as well as some academies, must meet a mandatory set of food-based standards that were implemented in 2015. Initial reviews and early consultation with industry are already underway in England although a final publication date is unknown at this stage. So, what should schools in England be doing now? How can school caterers prepare for the changes?

▶▶ Set a maximum for the provision of red and red processed meat

It’s probably instructive to look to what the Scottish Government is proposing as part of their review and updates to the Nutritional Requirements for Food and Drink in Schools, Scotland (2008). In the past, the Scottish Government have led the way with food in schools reforms, so it is likely the UK and Welsh Government will adopt a similar approach. The Scottish Government’s June 2019 report on the responses to their consultation provided some insights.

▶▶ Increase access to fruit and vegetables ▶▶ Reduce access to sugar

▶▶ Amendments to the way food and drink is provided and nutritionally analysed in secondary schools Despite the focus being on the nutritional content of food and drink, other important aspects of school meals such as provenance, procurement, facilities and education were also highlighted.

School caterers in England can consider these revisions as a possibility to the Standards for School Food (Jan 2015) and in any case, where changes to food procurement are being made over the next few months, it would be wise to opt for lower sugar, higher fibre and lower saturated fat options in order to uphold healthier catering principles as part of your foodservice provision.

Summary of changes to the regulations in Scotland 1. Offer ≥ 2 full portions of vegetables (40g / 80g) and ≥ 1 full portion of fruit (40g / 80g) 2. ≤ 175g / 230g of red and red processed meat can be provided during a week and ≤ 100g / 130g can be processed (e.g. ham) 3. Breakfast cereals must contain ≤ 15g total sugar, ≤ 440mg sodium (1.1g salt) and ≥ 3g fibre per 100g 4. Bread must contain ≥ 3g fibre per 100g 5. Sweetened yogurt, fromage frais and other milk-based desserts must be ≤ 125g 6. Do not permit juices, combination drinks and smoothies 7. Milk drinks (e.g. milkshakes, hot chocolate) must be no added sugar and lower fat alternatives

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The Pelican Edge

NEW PROPOSED CHANGES TO THE GOVERNMENT BUYING STANDARDS FOR FOOD & CATERING SERVICE NUTRITION STANDARDS Over the Summer, The Childhood Obesity Team at the Department of Health & Social Care ran a consultation on the proposed changes to the Government Buying Standards for Food and Catering Services (GBSF) nutrition standards; one of the objectives of the Childhood obesity: a plan for action, chapter 2.

The aim of the GBSF is to ensure healthier food and drink options are available across the public sector. All central government departments and their agencies must comply with the GBSF, as well as prisons, the armed forces and the NHS. Schools may also choose to use the GBSF too but must follow the school food standards legislation. The wider public sector is encouraged to adopt

these standards and that includes food and drink sold in vending machines such as in leisure centres.

Caterers in these sectors should be aware of the forthcoming changes, which will affect their procurement and catering practices.

The new proposals include standards to increase fibre intake by increasing the availability of high fibre bread; reducing sugar intake by decreasing the availability of high sugar foods such as biscuits, cakes, puddings, yoghurts and ice creams; and reducing calorie consumption by putting calorie caps on confectionery and other high sugar items.

The consultation ended on the 13th August 2019 and we now await the GBST implementation guidance.

SATURATED FATS AND HEALTH: SACN REPORT 2019 This August, the Scientific Advisory Committee on Nutrition (SACN) published the latest evidence and recommendations on saturated fat intake and health outcomes.

The report evaluated 47 studies and concluded the following: ▶▶ Higher saturated fat consumption is linked to raised blood cholesterol ▶▶ Higher intakes of saturated fat are associated with increased risk of heart disease

▶▶ Saturated fats should be swapped with unsaturated fats ▶▶ There is no need to change current advice that saturated fat should not exceed around 10% of food energy In summary, the report supports current public health guidance on eating less food that is high in saturated fat. This can be achieved by reducing the frequency and quantity that these foods are eaten, and by swapping saturated fat with unsaturated fat as part of a healthy balanced diet.

Reduce your saturated fat usage without compromising your food. 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 01252 705 210

The Pelican Edge

NATIONAL FOOD STRATEGY 2020 Over the Summer, DEFRA launched the National Food Strategy. Led

by Henry Dimbleby, it is the first independent review of England’s entire food system for 75 years.

It aims to ensure that our food system: ▶▶ Delivers safe, healthy, affordable food, regardless of where people live or how much they earn ▶▶ Is a thriving contributor to our urban and rural economies, delivering well paid jobs and supporting innovative

Autumn 2019.

producers and manufacturers across the country ▶▶ Is robust in the face of future shocks ▶▶ Restores and enhances the natural environment for the next generation in this country ▶▶ Is built upon a resilient, sustainable and humane agriculture sector ▶▶ Delivers all this in an efficient and cost-effective way To find out more and learn how you can feed into the consultation, please visit the website: www.nationalfoodstrategy.org

CALL FOR NEW SALT REDUCTION TARGETS & LEGISLATION Salt consumption in the UK is still above the recommended intake (6g per day). Too much salt is attributed to developing high blood pressure, which is a risk factor for heart disease.

Most of the salt we consume comes from the salt already in the food we buy - so gradually reducing the amount used in food manufacture is the best way to reduce salt intake among the population.

The last Government reduction strategy, The Public Health Responsibility Deal; a voluntary scheme aimed at working collaboratively with the food industry, was introduced by the Department of Health in 2011.

This approach has been criticised for not doing enough for public health, particularly for the most deprived in our society. The last salt reduction targets expired in 2017 and there is currently no active salt reduction strategy in the UK. In a recent study, researchers estimate that an extra 9,900 cases of cardiovascular disease and 1,500 cases of stomach cancer in the UK could have

been avoided if UK policy for salt reduction had been different.

The study also predicted that unless the Government sets new salt reduction targets then there could be 26, 000 extra cases of heart disease and 3,800 cases of stomach cancer by 2025.

The food industry continues to work on reducing the salt content in food, but reformulation is costly and challenging. Caterers can help by: ▶▶ Requesting lower salt products from suppliers ▶▶ Swapping high salt products for lower salt products ▶▶ Avoid adding salt to food during food preparation and cooking

Looking for ways to reduce salt in your menu?

Contact Anna-Maria Holt, our HCPC Registered Dietitian, for assistance. anna-maria.holt@pelicanprocurement.co.uk 01252 705 210

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MAXIMISE THE GROWING NATURAL ENERGY SEGMENT, WITH THE UK’S NO.1 SPARKLING NATURAL ENERGY DRINK*

THE NATURAL ENERGY CATEGORY HAS GROWN +£22.5M*

PURDEY’S IS GROWING +28% YOY*

£3M

ADVERTISING CAMPAIGN

Source: *Natural energy as defined by Britvic. Nielsen Scantrack, Value Sales, Total Coverage, 52w/e 03.08.19

SATISFY ALL YOUR TASTY HYDRATION NEEDS ®

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Time to

Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214

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EXPERTISE

NEW ALLERGEN LABELLING LEGISLATION: WILL IT AFFECT YOUR FOOD OPERATION?

Anna-Maria Holt RD, Company Dietitian, shares the latest nutrition and dietetic news.

The Government has announced plans to introduce new allergen labelling laws in October 2021.

The new law, known as ‘Natasha’s Law’ will be introduced following the death of teenager Natasha Ednan-Laperouse in July 2016.

At the inquest into Natasha’s death, the coroner deemed existing allergen labelling to be inadequate and recommended that the legislation should be reviewed.

Will legislation change?

How should food businesses prepare?

If food products are prepared and packed on the same site that they are sold, food businesses must prepare to provide the full ingredient list on the label on each of the products sold.

If only non-prepacked food and no PPDS are sold, then food businesses should continue to provide information about the use of the 14 allergenic ingredients in a food - but there is no need for a full ingredient list.

What will the new guidance mean to people with allergies?

It will now be easier for customers with food allergies to check food products made and packed on the same premises as they are sold, for ingredients they are allergic to – they will simply need to look at the food labels. This will help identify

NO

YES

Labelling requirement

Category

Pre-packed foods Any food put into packaging before being put on sale

Full ingredient list plus highlighting of key 14 allergens

Non-prepacked foods and foods sold loose Food available from restaurants, takeaways, bakeries and institutional caterers e.g. schools, care homes, universities and food packed on customer’s request.

Full ingredient list NOT required but information on 14 key allergens must be available in written format or verbally

Pre-packed for Direct Sale (PPDS) Foods that have been packed on the same premises from which they are being sold.

NEW: Full ingredient list plus highlighting of key allergens

the allergens in foods like premade sandwiches and salads where the allergen is an intended ingredient.

Up to now, allergic customers have had to request to see allergen information from a member of staff.

Where can I get more guidance?

Detailed guidance to help food businesses will be published by FSA by the end of the year. FSA plans to

work with businesses to help put the necessary checks and controls in place to validate and verify allergen information on packaging. There is also a plan to create an industry community for food businesses to accelerate sharing of best practice, raise awareness of responsibilities and improve allergen knowledge.

Once the legislation is passed, the FSA will revise its Safer Food Better Business Pack.

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The Pelican Edge

SYSTEMS

RECIPE COST & ALLERGEN MANAGEMENT MADE EASY! Piranha is an award-winning online menu management module available as part of the Pi family system, that has been specifically designed to help foodservice professionals plan and manage their menus so that cost, allergen, and nutritional information is easy and quick to obtain.

It’s vital to cost new menu items accurately, to ensure that they are being sold at the right price. Traditionally, this process is time consuming and when ingredient costs change, the recipe costs - of course - need to be recalculated. Furthermore, legislation now requires that allergen information needs to be monitored and updated so that correct information is always available when requested.

Allergen & nutrition data collected on your behalf. The Pi team works directly with suppliers to obtain allergen and nutritional information at product level, so as you add ingredients to a dish, this information is automatically included. The Pi Support team have also been working hard with suppliers to gain a greater level of detail for product weights and sizes, further helping to reduce the labour-intensive process of defining ingredients.

Since its release in 2014, responding to the demands of our clients, Pelican has continued to develop Piranha by adding powerful new tools to make life ever more easy for hospitality operators.

Product prices are automatically checked and updated. Searching for ingredients in Piranha is quick and easy. If you’re already using Cherry Pi (online ordering module), you will feel totally at home. Products are available from

KEY BENEFITS OF PiRANHA → ▶▶ Available at no charge to all Pelican clients ▶▶ Quickly create a recipe bank with costings for all staff to use ▶▶ Accurately track menu item costs & theoretical GP% in real-time To find out more, book a demonstration or receive training, please get in touch with the Pi Support Team.

pisupport@ pelicanprocurement.co.uk 01252 705 201

▶▶ Produce consistent recipe specification sheets for the kitchen team ▶▶ View allergen & nutritional data for each menu item created ▶▶ Recipes can contain Pelican supplier products alongside manually added non-Pelican supplier products

Matt Ferris, Pi Product Manager, is proud to introduce the latest Piranha developments.

Piranha's allergen and nutrition panels

your inventory of goods, which is maintained automatically for you by the system, and is built from orders sent and invoices received.

An equally important factor is the fluctuation of ingredient prices.

Piranha will constantly check your e-invoices and adjust recipe costs according to what you are currently paying, for every item, in every recipe. This means that when you check either a recipe or a report, the costings and theoretical GP will be up to date, so there is no need for you to do anything!

Lots of powerful tools to reduce manual tasks. Piranha has many advanced features to help you even further, including recipe nesting. So, for example, you could build a tomato sauce recipe and then add this as a base to your Bolognese, lasagne, or pizza etc.

There are also tools to help with menu and category management, function costings, menu cycles, and much more.

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SYSTEMS

FIND OUT HOW PiRANHA CAN PROVIDE REAL OPERATIONAL IMPROVEMENTS

Sarah Thomas, who acts as a consultant Head of Food for several groups counts herself a keen user of Piranha, the menu management module which is part of the Pi system. She is also a huge fan of Cherry Pi the online ordering portal.

Sarah says: “Piranha provides my clients with a one-stop-shop for their menu management needs, saving time and helping them deliver a consistently great experience to their guests.

When a small business begins it is possible to use a hands-on approach, to train staff, on what to get from where and how to produce dishes . But as a business starts to scale up, this can start to prove a challenge - with the inherent danger that without clear documentation and specifications, standards can start to slip, as untrained staff are forced to find their own ways of doing things.

Piranha is a really timeefficient way to document and communicate brand standards

across multiple units, freeing up the ops teams to focus on what really matters to their guests.

The more you use it, the more you realise how clever Piranha is. It saves me a lot of time, as it’s quick and easy to enter dishes into the system and once they are captured they can be used to produce lots of different supporting documents. For example, dish specifications are a very clear way of communicating to a chef, what is required to deliver the dish exactly as intended. It’s really handy that along with ingredients and cooking methods, you can also include an image of what the dish should look like. Piranha can also be used generate a buying list so it’s really easy for sites to know

what they need to order and from which supplier.

Allergens are a major concern for any hospitality operator and Piranha helps my clients manage this too, as the system captures the allergen data for ingredients directly from suppliers, providing an auditable trail of information. This information can be used to generate a dish or ingredient level allergen matrix, at the click of a button.

Whilst Piranha’s buying list tells a site what they should order, I also love Cherry Pi, the on-line ordering system that operates as an authorised buying list, ensuring the correct ingredients are easy to locate and thus are indeed the ones actually ordered, saving time and controlling cost and allergens.

The intuitive nature of all the Pi modules also helps, it’s easy to use and there’s no mystery to it. If someone can order a product from Amazon, they can order their stock on Cherry Pi.”

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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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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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Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214

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Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214

IMAGES AND PACKS ARE FOR ILLUSTRATIVE PURPOSES ONLY. Money back guarantee only applicable to end user consumers not outlets.

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Autumn 2019.

The Pelican Edge

CULTURE

LEARNING HOW TO SAVE LIVES Pelican’s First Aiders recently shared their knowledge of CPR (cardiopulmonary resuscitation) and how to use a defibrillator with the rest of Pelican team, so that individuals can be confident using it.

Combined, this knowledge can be put into action to give someone who has suffered a cardiac arrest the best chance of survival, while waiting for emergency services to arrive.

Marietta Campbell, Project Manager at Pelican and also the Godalming Community First Responders (CFR) Team Leader, organised a training session together with Tessa Weaver, also a Godalming CFR, at the office.

Their knowledge has given the Pelican team the skills and confidence to use any public access defibrillator, and perform CPR following the ‘Chain of Survival’ steps: ▶▶ Recognising the early signs, and calling for help – to prevent

cardiac arrest, or if someone one is in cardiac arrest ▶▶ Administering early CPR – to buy time ▶▶ Administering timely defibrillation – to restart the heart ▶▶ Providing post resuscitation care – to restore quality of life

Learn more at the UK Resuscitation Council’s website: www.resus.org.uk/resuscitationguidelines/adult-basic-lifesupport-and-automatedexternal-defibrillation/

WORLD MENTAL HEALTH DAY FOCUSES ON SUICIDE PREVENTION to look out for - and what to say to someone who is experiencing a mental health difficulty or crisis.

Pelican’s Mental Health First Aiders Simon, Anna and Debbie (left to right in the above photos) will be raising awareness of the issue of suicide prevention as part of this year’s World Mental Health Awareness Day, which takes place on Thursday 10th October 2019.

To draw people’s attention to this difficult topic of conversation on the day, we will be sharing the signs

We will also be making the Mental Health Foundation’s green enamel pins available to colleagues, in return for a small donation. The little green pin is a great way to raise awareness and break the stigma around mental health issues. You can buy them online at www.mentalhealth. org.uk/green-ribbon-campaign/buy What are your plans to raise awareness on this important issue and promote good mental health in your workplace on World Mental Health Day?

Why not start by asking someone how they are feeling?

Talking about suicide helps others to open up - and can prevent suicide, and save lives.

For support contact Samaritans Call: 116 123 (UK) Email: jo@samaritans.org Visit: www.samaritans.org

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CULTURE

SUPPORTING COMMUNITY PROJECTS As part of our Community Involvement Programme, the Pelican team is keen to support local community projects, and help clients with their charitable events.

PELICAN TEAM BECOME JUNKBUSTERS FOR A DAY! In June this year, Denise and Selina got involved with University of Birmingham’s award-winning community project – Junkbusters.

They hit the streets of Selly Oak, walked for miles to collect unwanted clothes, shoes, books and household items to raise money for The British Heart Foundation.

Junkbusters is a joint initiative between Environment Services and The Guild of Students that collects donations from students, staff and residents who are moving out of rented accommodation.

Find out more about Junkbusters: www.birmingham.ac.uk/study/ accommodation/Our-Services/ Sustainability/Junkbusters.aspx

HELPING LOCAL PEOPLE IN CRISIS One of the local community projects that Pelican supports is St Mark’s Food Bank, donating food to those who need it most.

Harriet, Lucy and Ellis (pictured left to right) recently dropped a large food donation to St Mark’s Church & Community Centre in Godalming. The centre provides emergency food parcels for individuals and families in crisis, supporting them for three to five days.

This service is supported by other local churches, Godalming CAB, Waverley Borough Council and Waitrose in Godalming.

Find out more about the food bank’s work: www.parishofgodalming.org.uk/our-church-of-stmarks/food-bank/

BRAKES

A 128991 BIDFOOD

40636

BRAKES

A 124787 BIDFOOD

51263

NEW BRAKES

A 127025 BIDFOOD

50938

Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214

©2019 Mars or Affiliates.

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EXPERTISE

BEHIND THE SCENES WITH THE PELICAN IT TEAM The Pelican IT operations team is led by Pritesh Lad, IT Operations Manager, and supported by Arthur Nago and David Hunt who are both IT Analysts. So what does the IT team do?

Says Pritesh: “The Pelican IT Team is responsible for on-going management of the Pelican IT infrastructure, and supporting all Pelican employees whose job is to provide support to hundreds of Pelican clients - who between them spend £145m annually using our services and system.

We encourage everybody at Pelican to work collaboratively across the whole business, as half of the team are largely out on the road visiting clients. To ensure the business is aligned, we use Cloud technologies including Office 365, SharePoint, Microsoft Teams and CRM Dynamics.

Pritesh gets to grips with our network!

In order to deliver the best possible customer experience at every turn, we are constantly reviewing and adopting our IT processes and systems. To ensure ‘the lights are always on’, we have mission critical support agreements with Microsoft, Dell and VMware who provide us 24x7x365 support cover!

We not only have to ensure that we have robust and secure technology in place, but we also employ a knowledgeable and experienced IT team with a can-do, positive attitude. I am pleased to say that we got that!

Arthur and David both have vast amount of experience and qualifications when it comes to Microsoft, Data Protection and Technology Infrastructure. What’s more, they have a great sense of humour, with lots of patience and empathy - as we all know how people get frustrated when ‘the computer says no’.

To help troubleshoot any IT problems, Pelican have invested in secure remote support tools such as LogMeIn Rescue which enables David and Arthur to help Pelican staff overcome their IT problems fast, and in a structured way.

Arthur resolving office IT issues

Furthermore, we never sit still. As technology changes so fast, our job is to ensure we stay in touch with the latest trends and tactics that will keep Pelican ahead of the competition.

One of our roles is to provide on-going training to Pelican employees on the very latest technologies, whilst aligning our services with the latest industry offerings."

David providing telephone support

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Autumn 2019.

EXPERTISE

FOOD & DRINKS TRENDS FOR 2020 Plant-based diet Almost one in five consumers in the West consider themselves “plant-forward”, meaning that they follow a diet not necessarily vegan or vegetarian, yet they prefer approximately 70% of their meals to contain plant-based, 100% clean ingredients.

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.

Health Consumers are paying more and more attention to a healthy lifestyle, including healthy dietary choices. They will continue to reject products that contain too many additives, and instead embrace local natural ingredients, either fresh or traditionally processed.

Healthy eating is linked with healthy ageing and therefore a longer life. Healthy ageing products aren’t just targeted at consumers past their 60s: people of all generations are becoming more aware of how what they consume affects their lifespan, overall health and appearance. For example, more and more producers are looking to tap into the anti-ageing power of antioxidants in various products, from berries to olive oil and honey.

Sustainability Consumer interest in sustainability reaches much further than the end product nowadays: consumers are looking for sustainability in the food industry as a whole. This is what we refer to as a “responsible” consumer; who takes food products’ environmental impacts into account. This will include pollution deriving from the production of plants, the quantity of energy used in production, a preference for recycled materials or those which use renewable resources, etc.

Additionally, a key concern is food waste, and with more than 50 million tonnes of fresh fruit and vegetables discarded each year across Europe alone, for reasons no more than aesthetic, growers and producers need to ensure that any crop unsuitable for retail is pumped into the industrial ingredient supply chain, thus avoiding unnecessary transport, packaging and storage costs, as well as waste.

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Autumn 2019.

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Transparency Sustainability cannot be implemented in the F&B market without transparency, which has become the biggest trend driving change in the industry.

Consumers want to know and understand what ingredients are going into their food.

Consumers are looking for brands that keep no secrets about their product, and that reflect their own personal values. The brands that consumers eat and drink, have become an expression of themselves, which is why they want to understand a company’s origins, sustainability efforts, social contribution, and overall corporate transparency.

Clean labels are more important than ever, particularly to a growing segment of consumers with special dietary needs, which in turn means lab-created artificial and “natural” flavours are not in demand; consumers want real ingredients from nature. Essentially, purchasing decisions have become a form of environmental activism; people are voting with their wallets. These educated consumers are driving change for the industry all the way from the field to the shelf.

Convenience & speed Eat-on-the-go food is by no means a new trend, yet it is expected to surge in coming years.

For decades now, individuals have been seeing ever more time pressure on them and their families; this has led to a reduction in the time dedicated to cooking and meals and, at the same time, a change in the way food is purchased.

The F&B market will need to tap even further into an audience which is increasingly time-strapped with busy schedules, yet doesn’t want to sacrifice health goals, or end its curiosity for new ingredients, flavours and formats.

Localism There is a trend towards local and regional eating, seen more as a relationship between food and territory. In this case, this relationship refers to the proximity of the place of production to the place where food is eaten, which is considered a guarantee of authenticity and freshness.

This contributes to turning these types of foods into exclusive products: local and regional food is often a niche market, characterized by poor accessibility.

Source: https://globalfoodworld.life/food-trends-2020-and-beyond/

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Autumn 2019.

The Pelican Edge

EXPERTISE

OUR EXPERTS ANSWER YOUR TENDERING QUESTIONS PART 2 When it comes to tendering food and beverage procurement, we receive many questions from clients who are unsure of what the tender process involves, whether they need to follow EU legislation and what benefits tendering delivers.

Our expertise in food purchasing is unique in the marketplace. We have a team with CIPS-qualified (Chartered Institute of Procurement and Supply) experts who manage all aspects of formal food tendering on behalf of our clients, adhering to EU procurement legislation and the highest standards of professional practice. We are accountable for our actions; our processes and procedures can withstand any form of scrutiny.

We spoke to Kim Nailor, Tender Team Manager, to answer some of the questions we are most often asked.

For more, check out part one of our feature which you can read here.

Q: What if my individual product categories are under the EUtender threshold figure?

At Pelican, we look at all the categories that are being reviewed under the tender process to determine the best approach.

The client does have flexibility; however, we will advise clients on the best approach depending on what their overall needs are, and key drivers for initiating a tender. Some clients want to go via the EU-tender route from a compliance point of view and to demonstrate the steps they have gone through. However, when

clients want flexibility we are able to help shape it with them.

In a nutshell, when a client is about to embark on a tender, it is beneficial to have conversations regarding what categories are essential and those that are not, before you decide which route to go down.

Q: Are tender documents standard, or do I have the opportunity to influence the detail and requirements?

Here at Pelican, all of our tender documents are bespoke – this is very important for differentiation, as all clients’ needs are different. There are of course certain things we have to comply with to make it EU friendly; the way we tender, evaluate, present and announce the tender has to be EU-compliant. However, the bespoke part of the tenders is based on the client’s requirements.

They may want five days a week delivery for example, or timing of deliveries between certain hours, or ensure the quality of the product meets their operational needs. All information on the pricing schedule has the product specifications, which is bespoke for the client. So, while we follow all the required EU tender regulations, we do pay a lot of attention to the factors that are

bespoke to the client’s needs; we offer a tailor-made approach.

Q: What is involved in the factfinding step of the process?

Fact finding is an important early step in the process. Here it is our opportunity to really understand the client’s needs. We have an ‘A-Z‘ of supply chain questions, which cover the client’s timings, service level expectations, deliveries, logistics, product specification, what’s currently working in the supply chain, and what’s not. We also interview the financial team and the operational team, as we need to understand what’s happening on both sides.

For example, the operations main concern may well be ‘I need the deliveries to be at a set time’, whereas the bursars or financial directors are focused on the cost of the products being procured. Once we have completed this exercise, we then know what needs to be included in the bidding document.

Q: How do you benchmark the existing purchasing processes, pre-tender stage?

At Pelican, we would ask a client to send us a snapshot of their current

The Pelican Edge

Autumn 2019.

what savings are possible and by doing so give clients confidence and set realistic expectations.

Q: When drafting the tender document, what are the key areas that are included?

We work closely with clients to include all pertinent information in the draft. This includes discussing the following areas:

a. Talk about spend – what is currently being spent on key products

purchasing – this would be a typical basket in Excel format. This would enable us to benchmark the products they buy against the Pelican supplier database that consists of tendered prices for other clients. We tender hundreds of product categories each year and receive suppliers’ most competitive bids on a weekly basis.

The reason for benchmarking prior to tendering is to test potential savings; we are able to provide an indicative report of

At the outset we discuss all the benefits of bespoke tendering vs disadvantages/pitfalls of framework agreements, in order to agree the best approach.

Q: As part of the tender process, am I able to visit the new suppliers who are pitching for our business?

Yes, before any contract is awarded, we can arrange supplier site visits so you can see their operations firsthand.

Q: What are the general stages of any tender process?

b. Categories – what categories the tender will focus on

1. Identify current and future needs

c. Compliance – what the compliance requirements look like

2. Create tender specification document

d. Service levels – what service levels you need suppliers to adhere to e. Quality – what quality levels you need suppliers to meet f. Bespoke – we discuss any unique parameters to the client and include tailor made requirements

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3. Identify suitable bidders (suppliers) and issue an Invitation to Tender 4. Carry out detailed evaluation of all submissions 5. Produce a line by line savings report 6. Ensure suppliers comply and meet standards 7. Produce an evaluation report 8. Shortlist suppliers 9. Award the contract to the successful suppliers 10. Mobilisation of contract 11. Post-tender supply chain management

(Left to right) Chloe Dalchow, Kim Nailor, Jonathan Kett, Elaine Keen, John Best

Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214

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Autumn 2019.

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EXPERTISE

COLLEAGUE SPOTLIGHT Ann Taylor, Head of Human Resources As part of our Spotlight feature on the people behind the scenes at Pelican, in this issue we are going to shine the light on our new colleague, Ann Taylor. Ann recently joined the Pelican team as Head of Human Resources.

What drew you to join Pelican?

Whilst I worked for many companies that had their own logistics and procurement departments in-house, I have never worked for a company where procurement is the core business and service offering to customers. It is always a great opportunity and challenge to work with a different sector and learn how that business operates.

What also drew me to Pelican was the size of the organisation - as a smaller/ medium-sized company there is often more opportunity to really get involved on a commercial as well as HR level which broadens my remit as a HR professional and really interests me!

Being at Pelican now for over 4 months, what is your favourite part about working here?

I have to say that I feel very comfortable at Pelican already after only a short time in post! I like the transparency and collaboration which exits between Senior Leadership and all employees. It is also very refreshing to see that HR really does have a seat at the "decision making/leadership" table. Also its great to see that Pelican is truly investing in its people and really stands by its values working to embed these into its ethos and culture. A great example is its Wellbeing Programmes which continue to put employee wellbeing as a key priority for the business – short and long term.

What are some of the key skills, experiences and ideas you are bringing into Pelican?

As I mentioned, every organisation is different in size, culture and the way it operates, but generally the key HR areas are generally fairly similar across all organisations, industries and sectors. I am keen to share some of the good practices I have learnt whilst working within some of the larger organisations where these make sense and can truly add value.

What do you like most about your job?

No one day is really the same! It’s the variety that motivates me employees are the organisation’s greatest asset so it’s important to ensure everyone is as productive as they can be, feels motivated, rewarded and appreciated in line with the contribution they make. It is also important they experience a sense of fun and enjoy coming to work!

What is your biggest achievement to date in your professional life?

I think that one of my biggest achievements was when I worked in the life sciences/ pharmaceutical sector for an organisation that was expanding within Asia. It was a new market for the organisation who was not only constructing two new plants but also had the task of resourcing and scaling up operations going forward. I had never worked in that continent before and quickly needed to learn how to manage both the culture/environment, local labour markets, deployment of expatriates, local labour laws etc.

It was an incredibly busy time and I can truly say I am proud of what the team (and myself) achieved!

What is your personal mantra?

I do not have a mantra as such, but I am very driven and always want to ensure I do a good job, so my motto would be "always ensure you do your best."

If given a chance, who would you invite to dinner party?

It would have to be Michael Palin (exMonty Python and now known for his travels across the world!!) as he would have so many stories to share! Then comedian, Russell Howard, as I really like his sense of humour and wit he’s also able to talk about serious topics too as well as the comedic side. And last but not least, I would have to invite Lionel Messi. Please note, I am not a football fanatic as such, but my partner is a massive Barcelona (and Liverpool) fanatic so he would ideally like me to be accommodating with the guest list!

What do you like to do on your days off?

When not working, I love to travel and discover new places. However, my work experience has taken me to the opposite ends of the globe, so these days I like to keep my travels within the UK and Europe as there are so many great places to explore!

What is your favorite meal (starter, main, dessert)?

For a starter I love to have calamari - but not breaded, for main I would have fish and for dessert I like apple crumble – yum yum!

100% VEGGIE

100% INCREDIBLE! Our Incredible Burger is plant based with a mouthwatering juicy taste.

A burger that looks, cooks, and smells incredible.

No com prom i taste se on and text ure

* Serving suggestion

www.nestleprofessional.co.uk Email debbie.craig@pelicanprocurement.co.uk call 01252 214 Or callor 0808 278705 5379 ® Reg. Trademark of Société des Produits Nestlé S.A.

The Pelican Edge

Autumn 2019.

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 OCTOBER

Events in NOVEMBER

1 1

1

World Vegetarian Day International Coffee Day

World Vegan Day

Events in DECEMBER 25

Christmas Day

26

Boxing Day

31

New Year’s Eve

1-30 World Vegan Month

4–11 National Seafood Week

7-13 National Curry Week

11-17 Alcohol Awareness Week 11-17 Sugar Awareness Week 14 World Diabetes Day 18-24 Italian Cuisine Week

14-18 National School Meals Week 14-20 National Baking Week

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19 22 25 28 31

International Gin & Tonic Day National Nut Day World Pasta Day UK Sausage Week (to 3 Nov) Halloween

30

British Game Week (to 1 Dec)

St Andrew’s Day

Calendar source: https://charlotteslivelykitchen.com/calendar/

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Even better: Upcycled Some things are even better second time around.

Our upcycled products are created from a combination of cotton scraps and used plastic bottles, to create superior new garments that feel every bit as soft to the touch and practical to wear, as any other product in our range.

How your upcycled garment was created As a member of the Ethical Trading Initiative and SEDEX, the world’s largest collaborative platform for driving ethical and environmental change in manufacturing, Alexandra is committed to exploring how we can do more to reduce waste without consigning it to landfill.

Our upcycled products are just one of the ways we are demonstrating our belief in the future of 100% recycled materials.

1

2

100% cotton scraps

3

4

Spun into new yarn

5

Upcycled sweatshirt LW02 Charcoal (CH)

Blended with recycled 100% PET bottle polyester

6

Yarns knitted into new fabric Upcycled polo shirt LW01 Charcoal (CH)

Sorted and shredded

Fabric made into new garments

debbie.craig@pelicanprocurement.co.uk Call 01252 705214

a g n i r Offe e of rang ducts o r p P K p to hel UR

O Y E DRIVALES S

BBQ No.1 seller in the market

30060 123536 36 x 50g

74502 117946 32 x 34g

74496 117947 32 x 34g

Market leader within the better for you range under 100 cals

’s The UK ge id R No.1 Crisp Cut

52215 28987 36 x 47.5g

30059 123537 36 x 50g

52216 28986 36 x 47.5g

52214 28988 36 x 47.5g

35186 118682 24 x 23g

7928 89017 36 x 47.5g

74845 103193 24 x 23g

76049 110660 24 x 23g

16738 105780 24 x 23g

Premium handcooked English crisp

ded nut

No.1 Btrhaen UK! in

18604 7318 24 x 50g

51933 100137 24 x 50g

60508 24 x 50g

91452 24 x 40g

85654 525998 24 x 40g

85635 525997 24 x 40g

74569 525994 24 x 40g

85680 525995 24 x 40g

Baked Pretzel and suitable for vegetarians

Family favourite & Gluten free

No.1

Popcorn brand in the UK! 55383 110662 36 x 19g

32809 110658 36 x 19g

Email debbie.craig@pelicanprocurement.co.uk or call 01252 705 214 Sources: Nielsen MAT: 08.09.18 WPO: 09.09.18 KWPO: 09.09.18, Mintel 2018

43147 24 x 60g

32525 110657 33 x 30g

32527 110660 33 x 30g

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Autumn 2019.

The Pelican Edge

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