The Pelican Edge Magazine - Spring 2019

The Future of Procurement.

Services. Systems. Expertise. Culture.

IN THIS ISSUE ▷▷ Mental health at work. ▷▷ Six cuisine trends for 2019. ▷▷ Current key food topics.

▷▷ Change the way you buy to reduce your costs. ▷▷ Three key benefits of seasonality.

Last month at a glance.

Spring 2019.

▷▷ New Cherry Pi features make your life easier. ▷▷ Looking to save money in non-food categories?

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The Pelican Edge

Spring 2019.

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SPRING 2019 CONTENTS CULTURE Welcome to the Spring issue!

EXPERTISE 5

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

How to support mental health at work

20

Take a look at our Pelican News Bites to get the low-down.

Three key benefits of seasonality

21

Last month at a glance

We foster a working environment that safeguards the wellbeing of all our employees.

Discover what's been happening in the marketplace.

SERVICES

Find out about Hans Ziebeck, Procurement Lead at Pelican.

Pelican’s dietetic consultancy service

Staff spotlight

7

With health and wellbeing in the spotlight, interest in food and nutrition is at an all time high.

Looking to save money in non-food categories?

26

11 15

18

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

Can you reduce your costs by changing the way you buy?

12

Find out from two of our customers what you might be missing out on.

Our creative in-house development team present some new features based on helpful feedback from Pi users!

9

19

Tickle the tastebuds of your customers and keep them coming back for more!

SYSTEMS

New Cherry Pi features make your life easier

Events calendar

Six cuisine trends for 2019!

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

Why do our customers love Cherry Pi?

6

If you can buy locally or nationally and even substitute products on your menus, you can make a difference.

For many of us, work is a major part of our lives, as it is where we spend much of our time. From time to time life gets on top of us.

Pelican’s Mental Health First Aiders

What are the current key food topics?

Practical tips that will help catering teams reduce purchasing costs.

Free commercial equipment expertise 13

22

Need to refurbish your kitchen/front of house or looking to buy and install a new fridge or cooking equipment?

25

Our catering disposables are made from

L O W E R C A R B O N , R E N E WA B L E or R E C Y C L E D M AT E R I A L S Please contact your representative.

Email Debbie.Craig@pelicanprocurement.co.uk or call 01252 705 214

@vegware

The Pelican Edge

Spring 2019.

CULTURE

WELCOME TO THE SPRING ISSUE OF OUR NEW MAGAZINE, THE PELICAN EDGE! An introduction by Franco Scannella, Managing Director of Pelican Procurement Services.

I truly believe our people is what gives us The Edge, I’m committed to their development, to be the best they can be and make Pelican a great place to work.

We’ve really enjoyed putting together this newsletter, it’s packed with interesting articles and information. From what’s happening in the marketplace through to how Pi continues to drive efficiencies in how our clients work … it’s all geared to giving you The Pelican Edge.

So what’s been happening at Pelican?

In a digital world, I continue to believe that people still want to do business with people. I feel privileged to work with a talented and professional team that are dedicated to bringing you a transparent and impartial procurement service.

I am putting my commitment into action by investing in the team’s personal development, providing the support they need to get them to that next level.

I am not resting there, I’ve laid down a challenge for them to be the very best they can be for themselves and you. To do that we need to consistently perform at the highest level amongst ourselves first. I am putting my commitment into action by investing in the team’s personal development, providing the support they need to get them to that next level. I’ve been sponsoring, championing and engaging with employees as part of an innovative blended programme of development and executive coaching – The Leadership Edge Programme (can you spot the theme!). We’ve made it fun and interactive. It has challenged some employees to think about how their ‘DNA’ is set up to respond and react. It has also given employees the proven tools to spot the benefits you get from being a great leader within a high performing team, and how this correlates directly with the service you receive and experience.

I truly believe our people is what gives us The Edge, I’m committed to their development, to be the best

they can be and make Pelican a great place to work. We will share more about our Leadership Edge programme later this year.

I really hope that this newsletter will give you a snapshot of some of the fantastic work we are doing behind the scenes. I’m equally proud to share the Leadership Edge development that the Pelican team are embracing, the benefits of which I hope you’re seeing. Whether it’s the Newsletter or further details of the training we’ve embarked on I would really welcome your feedback. Thank you for your time.

Franco

5

6

Spring 2019.

The Pelican Edge

EXPERTISE

WHAT ARE THE CURRENT KEY FOOD TOPICS? If you are a caterer or working in foodservice, take a look at our Pelican News Bites to get the low-down.

Allergens. A recent Panorama programme found that several take away restaurants listed on the Just Eat app and website were unable to provide accurate allergen information.

This is hugely worrying for the many food allergy sufferers across the UK who rely on this information to make a decision on whether a food is safe to eat, or not. Over the last couple of years there have been a number of fatalities reported resulting from the accidental consumption of the avoided allergens either due to deliberate undeclared ingredients or as a result of cross contamination.

In America, an 11-year-old boy died on New Year’s Day as a result of inhaling fish fumes from cooking.

Concerned about your menu? Get in touch to discuss our Dietetics Service and what it can do for your offering!

Contact Anna-Maria anna-maria.holt@ pelicanprocurement.co.uk 01252 705 210

This highlights that food allergies are life-threatening for some people, and precautions must be taken to reduce the risk of adverse reactions.

A major report making the case for legislative change on allergen information is due out later this year.

Sugar. Sugar was back in the news early this year as Public Health England released new data telling us that children in England are eating an extra 2,800 sugar cubes a year, which is more than double the recommended guidelines. These stats were released as part of the launch of new resources for schools to teach primary-aged children how to check the sugar content of popular foods and how to swap to healthier products. To tie in with these resources, children will be given a take-home pack to go home with and share with the whole family.

Whilst it recommended that we reduce the amount of sugar we eat, it is unnecessary to cut it out altogether. Adults and children over 11 years should eat no more than 30g per day of free sugar. This is the sugar added to food including honey and table sugar, and sugar found in fruit juice. Foods which tend to have higher levels of sugar include soft drinks, juice drinks, jam, jelly, biscuits, cake, breakfast cereals, and sweets. Limiting these or choosing low sugar varieties can help reduce our intake. The information on front of pack labelling can help with making these and other healthier choices.

Intuitive Eating. Intuitive Eating is a term that may be new to many but will be familiar to you soon.

Nutritionists and health writers are talking about this non-diet approach to nutrition which aims

to change our mindset on food habits, body image and improve our relationship with food. Developed by two Dietitians, there are ten core principles to adopt at your own pace, which don’t include meal plans or food restrictions but foster a kinder approach to nutrition, body and mind.

Research to date has shown that this approach can help people who are following a pattern of restrictive diets or “yo-yo” dieting shift to a more inclusive way of eating by adopting healthy eating, approach, which includes a variety of foods, and therefore nutrients. More research is needed into the outcomes of following this non-diet approach and which groups in the population would benefit most from it.

Find out more Read our dietitian’s full article online.

Click for more →

The Pelican Edge

Spring 2019.

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SERVICES

PELICAN’S DIETETIC CONSULTANCY SERVICE With health and wellbeing in the spotlight, interest in food and nutrition is at an all time high.

From menus to training, caterers across all sectors education, hospitality and healthcare are keen to offer what customers want whilst demonstrating the highest standards in professional practice. A registered dietitian can help with understanding nutritional standards, food allergen legislation, and special dietary requirements, and facilitate appropriate communication with customers. Contact Anna-Maria Holt RD (see details below) to book in your dietetic service today.

Our key Dietetic Consultancy services

Menu Audits & Endorsement On-site Food Audits Allergen Awareness Training NEW Food & Mood Workshop

Find out more Download the full brochure to find out more details about each service.

Food for Life Support Bespoke Training & Consultancy

Download now ↓

For over a decade, Pelican has employed an HCPC Registered Dietitian, who is also a member of the professional body The British Dietetic Association (BDA).

Our Company Dietitian, Anna-Maria Holt RD, works with our clients in foodservice to understand their needs and objectives and provides practical guidance and solutions that they can trust and rely on to make informed decisions about the service they provide.

Contact Anna-Maria anna-maria.holt@pelicanprocurement.co.uk 01252 705 210

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Spring 2019.

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EXPERTISE

THREE KEY BENEFITS OF SEASONALITY There are many products that are not grown in UK. However, if you can buy locally or nationally and even substitute products on your menus, you can make a difference.

1. Reduce your cost.

Seasonal produce purchased locally costs less as it is in abundance.

Suppliers charge less than similar products that have been imported.

Reduce waste as seasonal local produce will last longer due to less transportation between farm and suppliers and to your establishment.

2. Offer greater quality and taste.

Depending on specific products, seasonal products offer greater quality and taste as it's grown in optimum conditions. It's fresher because it reaches you sooner after being harvested.

3. Provide a story – your clients care!

Share with your clients what local/ seasonal produce stock. Ask why they have a desire to buy seasonal/ local produce; this can be done on your menus or verbally at the point of service.

MARCH → MAY BUYERS GUIDE ■ End of season, ▶ Coming into season, ◆ Still available

VEGETABLES

FRUIT

MEAT & SEAFOOD

MARCH: Cauliflower, Celeriac ■, Leeks ■, Peppers ▶, Purple sprouting broccoli, Rhubarb, Shallots ■, Spinach ▶, mid-March, Spring onions ▶.

MARCH: Kiwi fruit, Lemons ■, Oranges ■, Passion fruit ■, Pomegranates ■.

MARCH: Rabbit ◆, Turkey ◆, Mussels ■, Oysters ■, Salmon.

APRIL: Asparagus ▶, Cauliflower ■, Peppers, Purple sprouting broccoli ■, Rhubarb, Spinach, Spring onions.

APRIL: Apricot ▶, Kiwi fruit.

APRIL: Lamb ▶, Rabbit ◆, Turkey ◆, Crab ▶, Salmon, Tuna ▶.

MAY: Asparagus, Aubergines ▶ late May, Carrots ▶ late May, New potatoes ▶, Peas ▶, Peppers, Rhubarb ■, Rocket ▶, Spinach, Spring onions, Watercress ▶.

MAY: Apricots, Cherries ▶, Kiwi fruit.

MAY: Lamb, Rabbit ◆ but best Jul-Dec, Crab, Pollock ▶ mid-May, Salmon, Sardines ▶ end of May, Tuna.

Seasonality calendar source: https://www.goodtoknow.co.uk/food/seasonal-food-calendar-71128

TRY A NEW

BERRY TWIST

COLA FLAVOURS ARE NOW WORTH

£178M AND ARE

GROWING AT

+25.3%*

60%

OF OUR 2018 COKE FLAVOURS HAVE BEEN INCREMENTAL TO THE SECTOR*

63%

OF SHOPPERS HAVE BEEN NEW TO DIET COKE**

STOCK UP TODAY Sources: *Nielsen Total GB, w/e 08/09/18 ** Kantar Worldpanel 09/09/18. ©2019 The Coca-Cola Company. Coca-Cola, Coca-Cola Zero and Diet Coke are registered trade marks of The Coca-Cola Company. All rights reserved.

The Pelican Edge

Spring 2019.

11

EXPERTISE

LAST MONTH AT A GLANCE MEAT

FRUIT & VEGETABLES

Pork - China is expected to continue providing pork export opportunities this year, as its domestic industry struggles with African swine fever, which is also affecting the European market.

Frost in Spain and Italy has had an impact on the availability and price of leafy salads, aubergines and courgettes. Italian Peas and Broad Beans arrived on the market in February, but the quality was not great, although this should improve over the next month.

Root vegetables offer fantastic value for money and the quality is superb as always! New Season Parsley Root - prices started high but should drop over the next months.

Sue Tompset, Fresh Category Specialist, shares the latest market information.

FISH Hake - availability has been difficult throughout winter and given the current market conditions Cod & Haddock will be a better option.

Salmon – steady pricing and this to be continued due to the healthy global demand. Tuna & Swordfish – prices should improve due to increased availability.

Cod & Haddock – with stable prices, Haddock is at its best and, along with Cod - both offer a great alternative to the currently volatile Hake. Skrei Cod – only available between January and April, as they are sustainably caught by small dayboats along the Norwegian coast.

Get in touch with your Procurement Manager to discuss any pricing issues or to get started on buying seasonally!

Contact Debbie Craig on debbie.craig@ pelicanprocurement.co.uk 01252 705 214

English Apples and Pears offer very good value for money. Blood Orange - quality of the fruit is superb, these tasty treats should be still available for another month and prices are dropping weekly. The market has moved over to Moroccan Nadorcotts and they are fantastic, hence the name the King of Citrus fruit in the industry.

Bass & Bream – prices to go up following increasing demand from Turkey and prices rising in the rest of Europe. Lobsters – prices predicted to go up due to poor catches in Canada.

DAIRY Butter - prices predicted to be on the rise again.

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Spring 2019.

The Pelican Edge

SYSTEMS

WHY DO OUR CUSTOMERS LOVE CHERRY Pi? If you haven’t taken advantage of our powerful online ordering system, read on to find out from two of our customers what you’re missing out on.

Just a few of Cherry Pi’s amazing time saving features!

Mark Hollington, Hospitality Director, HQ Theatres & Hospitality

Libby Lewis, Catering Manager, Priory School (Foundation)

With Cherry Pi, you can place orders with multiple suppliers through one web portal. Order templates can be set up in seconds and orders can be placed in just a couple of minutes.

“Our business would not be without Cherry Pi, as the system saves us so much time. Placing orders is so much easier now, as we can look through our order history and quickly re-order products.

“Through using Cherry Pi I can order when I want, where I want; I can start a shopping list and keep adding to it as I remember items. If I forget to order something I just send in another order, so I don’t have to wait for someone to answer the phone.

You have total control over which products can be bought, by supplier or by product list, and finding products is incredibly quick. You can even tailor your product list so your staff can only order approved items.

We find it very efficient and accurate, as our chefs can now build orders directly on tablets as they are walking when checking product stock levels in freezers, fridges, store rooms. Before they had to guess the quantity or manually write it down on piece of paper before calling telesales.

You’ll also have an approval & notification system and orders are tracked through the system for peace of mind. Also, never miss an order date with cut off time alerts and notifications!

Following a Cherry Pi order, you can receive orders into stock, provide real time stock reporting, and use our P2P capability. The system is flexible so you can use it when you wish, alongside other ways of ordering goods from your suppliers.

Cherry Pi gives us control over what products our team can order. It is extremely important to us to know that only the right items are being ordered and used in each recipe to ensure the quality and cost of each dish is exactly what it should be.”

Any discrepancies are easily resolved as I can look back and check what I actually ordered; sometimes (rarely!) it is my fault. Also, you can see what items are on your contract therefore keeping costs down. I cannot reiterate how simply and user friendly Cherry Pi is, and I highly recommend it.”

Claire Ellis Jeff Marietta Rachel

The Pelican Edge

Spring 2019.

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SYSTEMS

NEW CHERRY PI FEATURES MAKE YOUR LIFE EASIER Our creative in-house development team present some new features based on helpful feedback from Pi users!

Notes. By clicking on the pencil icon next to a product, you can add notes which can be seen by all users who have access to your site. You could use this as a prompt if you need to keep a certain quantity of a product in stock.

Within the “full view” basket, you are able to send notes to your suppliers relating to your order - you could ask them to prepare your product in a particular way!

On the final confirmation screen, you can add a delivery note to your order. This is automatically remembered on each order sent.

You could use this to mention special delivery requirements.

Lists. With the updated lists function, you can now narrow your search to make finding products quicker and easier.

You can create different lists which you can add multiple products into.

Lists can also be created by supplier or for a specific menu, and more!

Items can be added from a list, directly into your basket.

To make your life even easier, lists can be re-ordered by simply dragging and dropping the products into any order. Our list function also allows you to create a downloadable PDF ordering sheet for those times when you are not at a computer.

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

Multiday ordering. Place up to four weeks’ worth of orders in one go. If you are always placing the same (or similar) orders, you can duplicate multi-day orders at the click of a button meaning orders can be created and sent very quickly!

Within the “full view” basket, you can quickly and easily adjust quantities to customise your duplicate order in seconds.

Not using Cherry Pi and need a demo of the system?

Get in touch with the Pi team today and start integrating Cherry Pi into your workflow!

“The Pi online ordering system is allowing our team to order products that are only on our contract list, which is helping us to achieve our savings target!”

pisupport@pelicanprocurement.co.uk 01252 705 201

John Stirrat, General Manager from New Lanark Hotel and Visitor Centre, a World Heritage site in Scotland

Direct Seafoods

Direct Seafoods

A Passion For Fish

A Passion For 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.

Direct Seafoods Seafoods Where ever you are situated in the UK, one of our 9 local depots can provide a rangeDirect of species, along with daily

LON N fish responsibly and LO NDO landings from the regional ports around theD UK.OSourcing passionately, Direct Seafoods believe in promoting the most sustainable products available.

N

www.directseafoods.co.uk SCOTLAND

Campbell Brothers Fish Sherwood Industrial Estate, Bonnyrigg Midlothian, EH19 3LW 01506 856 832 www.campbellbrothersfish.co.uk

Direct Seafoods

DAILY FISH SUPPLIES

Colchester

taylor foods Midlands

Southbank

fresh fish

NORTH WEST

Neve Fleetwood 19 Copse Road, Fleetwood Lancashire, FY7 6RP 01253 774 100 www.nevefleetwood.co.uk

Direct Seafoods

taylor foods

SUPPLIES

Colchester DAILY FISH

Midlands SUPPLIES

Southbank

Direct Seafoods Colchester

neve fleetwood

DAILY FISH

fresh fish

NORTH EASTneve

Direct Seafoods Colchester

taylor foods

Taylor Foods fleetwood Direct Seafoods London 19a Elm Rd West Chirton Southbank North Ind Estate, North Shields,fresh fish Direct Seafoods Colchester NE29 8SE neve 0191 258 2957 fleetwood Direct Seafoods Direct Seafoods London Direct Seafoods www.taylorfoods.co.uk

Direct Seafoods London

Midlands

DAILY FISH SUPPLIES

MIDLANDS taylor

A Passion For Fish

A Passion For Fish

Direct Seafoods

Direct Seafoods

Direct Seafoods

Direct Seafoods

LONDON

foods Kingfisher Midlands Austin Way, Great Barr Birmingham, B42 1DU Southbank 0121 622 8830 fresh fish Direct Seafoods Colchester www.kingfishermidlands.co.uk

EAST & SOUTH EAST

Midlands

neve fleetwood

Colchester Direct Seafoods Colchester 1 Crown Court, Clough Road, Severalls Ind Estate, Colchester, Essex, CO4 9TZ 01206 752 075 www.directseafoodscolchester.co.uk

Direct Seafoods London

WEST & SOUTH WEST

Kingfisher Brixham Units 4 & 5 Torbay Business Park, Woodview Rd, Paignton, TQ4 7HP 01803 553 232 www.kingfisherbrixham.co.uk

DAILY FISH

taylor foods

LONDON

Midlands

fresh fish

neve fleetwood

Channel Fisheries Units 4 & 5 Torbay Business Park, Woodview Rd, Paignton, TQ4 7HP 01803 858 126 www.channelfisheries.com

DAILY FISH SUPPLIES

Daily Fish Supplies Unit 10-14 Cedar Way Industrial Estate, Camley Street, taylor foods London, N1C 4PD DAILY FISH 0207 383 3771 SUPPLIES www.dailyfishsupplies.co.uk Southbank

Direct Seafoods Colchester

Direct Seafoods London

Midlands

fresh fish

neve fleetwood Direct Seafoods A Passion For Fish

LONDON

Colchester

SUPPLIES

Southbank

WEST & SOUTH WEST

LONDON

Direct Seafoods

LONDON Direct Seafoods London Units 14-15 Bermondsey Trading Estate Rotherhithe New Road Direct Seafoods Colchester London, SE16 3LL 0207 358 1617 www.directseafoodslondon.co.uk

Direct Seafoods

LONDON

A Passion For Fish

LONDON

Direct Seafoods

Murray’s Fresh Fish Unit 10-14 Cedar Way DAILY FISH Industrial Estate, Camley Street, Direct Seafoods Colchester London, N1C 4PD 0208 963 0110 taylor foods www.murraysfreshfish.com LONDON

SUPPLIES

fresh fish

neve fleetwood

taylor foods

Direct Seafoods London

Southbank

fresh fish

Southbank Fresh Fish Unit 26 Kent Park Industrial Estate, neve fleetwood Ruby Street, Southwark, London SE15 1LR 0207 639 6000 www.southbankfreshfish.co.uk

Midlands

Southbank

Direct Seafoods Colchester

Direct Seafoods Colchester

Direct Seafoods London

Get in touch!

For more information contact your Pelican representative: Debbie Craig | e: debbie.craig@pelicanprocurement.co.uk | t: 01252 705214

Midlands

Direct Seafoods Colchester

Direct Seafoods London

The Pelican Edge

Spring 2019.

15

EXPERTISE

STAFF SPOTLIGHT Hans Ziebeck, Procurement Lead Hans joined Pelican couple of months ago to work alongside Nicola Davidson in the role of Procurement Lead. As Procurement Leads, both Hans and Nicola have a dual role which includes leading a team of talented Procurement Professionals and managing the Procurement and Supply-chain on behalf of our clients. We caught up with Hans for a short interview.

What experience do you have in procurement?

After a 20-year career in retail procurement and category management, I have looked to transfer the skill set acquired in this sector initially into the hospitality sector and then into the public sector.

I worked as the Purchasing Director for a similar organisation for two years and have now taken the opportunity to work with Pelican who I believe to be the best in class in terms of a Procurement Solutions provider in the market.

What’s your role at Pelican?

I, along with my colleague Nicola Davidson, am responsible for managing a team of talented ‘Procurement Managers’.

Broadly speaking, our teams are responsible for providing efficiency and cost savings to our customers throughout their value chain and routes to market.

This naturally will take the form of ensuring their product and service sourcing is being provided effectively at market leading rates and constantly reviewing these positions throughout the lifetime of a contract.

Equally important are the solutions we bring in terms of operational and technical efficiencies where, through our expertise, we aim to assist our clients with cost reduction projects, in particular, relating to reduction in accounts payable costs and the provision of best in class software solutions (Order & Delivery management, Budgeting & Finance, Menu Management, Reporting) through our proprietary Pi software.

The aim of a Procurement Manager is to become a seamless extension of a given customer’s procurement structure and to make the customer’s day to day operation work more efficiently and provide material bottom line benefits.

What are the biggest challenges catering operators currently face?

Crudely speaking it is the ‘uncertainty of uncertainty’ if that makes sense!!

Both the markets our customers operate in and many other markets are waiting to understand where the UK is heading post March 29th and whilst we are all able to make educated interpretations of what the future holds versus various outcomes, none of us know the

“I have now taken the opportunity to work with Pelican who I believe to be the best in class in terms of a Procurement Solutions provider in the market.”

outcome we are heading for. We all of us find ourselves trying to navigate through one of the biggest social / political and economic uncertainties since 1939.

Our hospitality customers are facing significant cost pressures from minimum wage increases and are really beginning to struggle to find staff as the country begins to feel the burgeoning effects of Brexit affecting the availability of ‘European’ workers in the UK market.

Our public sector customers have had year after year of budgetary pressures coupled with ever changing legislation that they are having to comply with and implement. The growing pressure on already pressurised resources and structures is felt by our customers in these sectors.

Pelican hold some very strong relationships both in NHS and Educational Trusts and we work hard to alleviate some of these pressures away from them to help them concentrate on other areas of their operations.

All sectors are also facing the challenge of coping with an

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Spring 2019.

The Pelican Edge

“I am enjoying meeting both the immediate and other team members and understanding what makes them tick and learning from them as I integrate myself into the Pelican culture.” increase in food allergies and pressure from the government to help reduce obesity by reducing sugar / salt and fat in food offering.

What do you enjoy most about your job?

This is an easy one to answer: It is the diversity of our customer base and the issues that they face.

I find this fascinating in terms of both a learning experience when we meet new customers to understand the individual actors and their businesses, but also to then understand how we, as a team can begin constructing a tailored solution for each of them individually.

Equally, as I am new to Pelican, I am enjoying meeting both the immediate and other team members and understanding what makes them tick and learning from them as I integrate myself into the Pelican culture.

Procurement Leads Nicola Davidson and Hans Ziebeck

What has been the proudest moment of your career so far?

integration and staffing was a great experience.

I think two things:

Key for me in any role is the opportunity to learn and adapt your skills to new situations. Pelican certainly provides this challenge!

1. Delivering the first PanEuropean Group sourcing deal for Kingfisher Electrical Group in White Goods across 6 different countries and 8 different operating companies (Comet in the UK). This provided a blueprint in terms of approach and delivered significant bottom line benefits both in pricing, product quality and service revenues on the categories involved.

2. The creation of a brand-new retail store concept under the Funky Pigeon brand from a blank sheet of paper: Having never worked in the greetings / gift market to pull this together in 6 months and launch 22 stores on time in Year 1 and on budget, including not just the product offer but also the branding, operational plan, various supply chains, IT

Early Bird or Night Owl? A bit of both really! I try to get my 8 hours sleep in if I can!

How do you re-charge?

I train to do a few triathlons a year (at a leisurely pace) and I still like to DJ, having just made the transition to digital from my vinyl decks.

Favourite ice-cream flavour?

Pistachio.

“Key for me in any role is the opportunity to learn and adapt your skills to new situations. Pelican certainly provides this challenge!”

e h t p u n r Tu r u o v a Fl

Whatever your needs, Kraft Heinz is here to help. Whether it’s bottles on the table to give customers complete control or a range of back of house solutions to enhance flavours, we have the right solution for you.

e g n a R e Cor

Flavours

The Heinz 875ml range is great for adding instant flavour and excitement to your menu. Get experimenting with Heinz Baconnaise or FireCracker sauces to really turn up the flavour.

Innovation

Bullseye is an authentic American brand of BBQ sauces which can be used as a burger topping or marinade. Available in Original, New York Steak House and Smokey Bacon.

Product

Pack Size

Heinz Beanz Heinz chopped tomatoes Heinz Peeled tomatoes Heinz 5 Ltr Mayonnaise Heinz Mayonnaise Light Heinz Grill House Sauce Heinz Classic Burger Sauce Heinz Sticky Korean BBQ Sauce Heinz Smokey Baconnaise Sauce Heinz Fire Cracker Sauce Bullseye Original BBQ Sauce Bullseye New York Steakhouse BBQ Sauce Bullseye Smokey Bacon BBQ Sauce

6x2.62kg 6x2.5kg 6x2.5kg 1x5ltr 1x5ltr 6x875ml 6x875ml 6x875ml 6x875ml 6x875ml 6x300ml 6x300ml 6x300ml

Contact your Contract Catering NAM: Matthew.McCusker@kraftheinz.com @KraftHeinzFSUK

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EXPERTISE

EVENTS CALENDAR Date-specific events are not only a great way to promote awareness for good causes, they're also perfect for getting your customers excited about new and unusual food trends and healthy eating topics.

Events in MARCH

Events in APRIL

Events in MAY

1 St. David’s Day 1-31 Veggie Month 1-8 Dementia UK’s Time For A Cuppa 4-10 British Pie Week 4-10 National Salt Awareness Week 7 Plant Power Day

1 1-7 4 7 19 21

5 11

5

Shrove Tuesday

11-17 Nutrition & Hydration Week 14 International School Meals Day 15 Comic Relief 17

25 31

21

23 29

April Fool’s Day British Beef Week International Carrot Day World Health Day Good Friday National Tea Day

11

Cinco de Mayo Eat What You Want Day World Fairtrade Day

Easter Sunday

St. George’s Day UK Coffee Week (to 5 May)

St. Patrick’s Day

International Waffle Day Mother’s Day

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

13 International Hummus Day 13-19 National Vegetarian Week 13-19 Coeliac Awareness Week 18 World Whisky Day 19-26 British Sandwich Week

27 28

National BBQ Week (to 2 June) World Hunger Day

The Pelican Edge

Spring 2019.

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EXPERTISE

SIX CUISINE TRENDS FOR 2019!

The customer of 2019 wants local provenance, a sense of authenticity and a bold use of spices and colour. Here are six food trends that are sure to tickle the tastebuds of your customers and keep them coming back for more!

Great Britain Seasonal produce from around Britain.

Good quality, locally sourced fish and meat.

British spirits in cocktails.

Local free range or organic eggs on menus.

Locally foraged game, leaves, herbs etc.

Americas Discovered Southern cuisine such as chicken, biscuits and waffles.

Sweet and savoury melding together in one dish.

Margaritas; frozen or on the rocks, tequila or mezcal.

Sharing platters full of flavour and texture.

Ceviche, escabeche and aguachile offering raw choices and using up waste.

Modern European Antipasti sharing platters.

Bruschetta, patatas bravas.

Arancini.

Brioche, croissant, pain au chocolate.

Bouillabaisse, coq au vin, beef bourguignon.

Asian Appetites Bao buns in savoury and sweet foods.

Bingsu and Thai rolled ice cream in desserts.

Japanese and Korean cuisine growing in popularity.

Asian fusing with Korean, Sri Lankan and Japanese.

Asian and American.

The Middle East Sumac, dukkah and za’atar used for seasoning.

Shakshuka – baked eggs popular for breakfast.

Chermoula to marinate fish, meat and vegetables.

Persian cuisine – Persian rice, rose, pistachio.

Iranian, Afghan, Lebanese Cuisine.

Afro-Caribbean Rice and peas, jollof rice, plantains.

Jerk seasoning on chicken and fish.

Salt fish fritters.

Cassava dumplings (Foo foo).

Source: Bidfood Trends 2019 Insights Team Presentation All images: Wellcome Collection (wellcomecollection.org)

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Spring 2019.

The Pelican Edge

CULTURE

HOW TO SUPPORT MENTAL HEALTH AT WORK

For many of us, work is a major part of our lives, as it is where we spend much of our time. From time to time life gets on top of us.

Sometimes this could be work-related, like deadlines or conflict with colleagues. And other times, it can be our health, our relationships, or our circumstances.

According to mental health charity Mind, approximately one in four people in the UK will experience a mental health problem each year. Mind also says that while the overall number of people with mental health problems has not changed significantly in recent years, it appears that how people cope with them is getting worse, as the number of people who self-harm or have suicidal thoughts is increasing.

The value added to the economy by people who are at work and have or have had mental health problems is as high as £225 billion per year, which represents 12.1% of the UK's total GDP.

Go to mhfaengland.org for more information Click for more →

6 STEPS TOWARDS SUPPORTING MENTAL HEALTH AT WORK. Do you have a mental health policy in place at your workplace? Our MHFAs recommend MHFA England’s resources to get you started.

1. Create a culture of talking and supporting mental health 2. Train line managers or employees in mental Health First Aid or mental health awareness 3. Talk about mental health regularly, such as team meetings, national awareness days, through noticeboards and communications 4. Listen and focus discussion on what employees can do, rather than what they can’t 5. Encourage healthy behaviours such as making sure employees take their lunch break away from their desks and use their holiday entitlement to switch off from work 6. Support national and local anti-stigma initiatives such as Time for Change to demonstrate resources available to employees to support their mental health

The Pelican Edge

Spring 2019.

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CULTURE

PELICAN’S MENTAL HEALTH FIRST AIDERS

“The leadership team at Pelican take responsibility for our colleagues’ mental health and wellbeing very seriously. We are working hard with all our colleagues to recognise the signs of stress, anxiety and depression and encourage all staff and managers to use the confidential support of Debbie, Anna and Simon.”

Ian Holliday, Sponsor for Mental Health and Wellbeing

Our culture is to foster an agile working environment that safeguards the physical, emotional and mental wellbeing of all our employees.

“Many people spend more time with colleagues and Clients during the working week than they do with their families, and, life doesn't always go as planned. When it throws those unexpected curve balls, having someone that you can talk to about anything, anytime can make a world of a difference.”

As part of this commitment, Pelican have three Mental Health First Aiders (MHFAs), Anna-Maria Holt, Debbie Craig and Simon Gurney, who are trained to listen and offer support to anyone who is experiencing stress/ distress, developing a mental health problem or experiencing a worsening of an existing mental illness or a mental health crisis.

“Men have greater difficulty talking about their own struggles than women do. Perhaps men are nurtured to show less weakness or perhaps there is more online content about Mental Health written by women rather than men. Safe conversations and expressions from within can help lighten the load and when you realise the weight of heaviness that’s removed, it’s liberating.”

Always ahead of the curve, Pelican employees have had access to MHFAs since 2017 but there is still more to do on opening up conversations around mental health.

Our MHFAs have worked together to develop a Mental Health and Wellbeing Policy which sets out the support measures available to Pelican employees including promoting the Company’s Employee Assistance Programme and access to MHFAs. The policy also highlights individuals’ responsibility to look after their health and to look out for the health and wellbeing of others by acting quickly in a crisis.

A range of activities have been planned to help us to continue talking about mental health throughout the year including a celebration event on 10th October which is World Mental Health Day.

Debbie Craig, MHFA

Simon Gurney, MHFA

“Looking after our mental health is just as important as diet, exercise and rest in achieving optimum health and wellbeing. For this reason, we focus on four pillars of wellbeing which include nutrition and hydration, rest and recovery, mindset and movement.”

Anna-Maria Holt, MHFA + Health & Wellbeing Champion

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Spring 2019.

The Pelican Edge

EXPERTISE

CAN YOU REDUCE YOUR COSTS BY CHANGING THE WAY YOU BUY? Simon Gurney, Procurement Manager at Pelican, shares some practical tips that will help catering teams reduce purchasing costs. In many cases it’s the small details that make the biggest impact!

TIPS FOR MEAT & FISH 1. Buy per portion weight, rather than by number of joints.

calculated portion, which is only 46kg, this would cost you £552 which would save up to 18%.

2. Buy pre-cut portions.

So let’s say you are hosting a special event for 200 guests. You have decided to cook roast beef for the main course and you want each portion size to be 200g, so what’s your most cost effective option? To start with, order 200 x 230g portions to yield 200g plated portions as this allows for shrinkage and acceptable wastage. So, your total order requirement would be 46kg.

The beef roasting joints are available from your local butcher and weigh between 5 and 7kg at £12/kg.

Typically you might have always ordered 8 or 9 joints in order to cater for 200 people (on average you get about 25 portions per joint). At the 7kg end of the weight range you could receive up to 56kg costing you up to £672. By ordering per

Where possible buy meat and fish per portion rather than cutting them in-house. Supplier skill, speed and tolerances are refined and in many cases they use automated machines.

The cost of this service is small compared to the cost of manual labour and potential waste of margin, as it can be difficult even for the skilled caterer to cut meat to an exact portion size of 200g at all times.

Let’s say a server cuts slightly larger portions of 210g to 230g. This is great value for your customers but at what cost to your business? One ounce of meat at 35p cost might mean £1.50 of lost sales revenue.

3. Buy nett weight on nett price.

Buy meat and fish nett weight and request a nett price excluding heads, bones and trim for accurate menu costing and full visibility of what you are buying. Unless you insist on receiving and dealing with salmon heads, bones and trim, how do you know that the 6kg invoice weight is correct for that fish? If you need bones, carcasses or frames buy them separately.

Understanding the nett price is also important when buying prawns. The size of the prawn is indicated by the count. Prawns are sold with ice glaze either IQF or in a block. In some cases the glaze can count for 40% of

the weight! It is usually stated on the bag as gross and nett weight e.g. 1kg gross and 700g nett. So defrost the prawns, count them and work out the price per prawn from the invoice price - a different brand or origin might be a better option. It’s a bit fiddly, but over time these savings really add up.

4. Don’t get stuffed!

What if your supplier is offering added-value services like marinades or stuffing? Find out the exact cost of these. Are you being charged for the ingredients separately or are you being charged the per kg meat price? Presenting stuffing separately avoids this problem and increases plate coverage. Marinades are quick and easy to do in the kitchen and you can control the ingredients.

5. Buy meat to dish specification.

Speak to your supplier and find out if they offer imported meat at lower cost. If yes, review the most appropriate meat origin for your dish specification. Might it be suitable for some wet dishes like chilli con carne or stews?

The Pelican Edge

Spring 2019.

TIPS FOR FRUIT & VEG

produce could be easily prepared by your in-house team e.g. peeled carrots, sliced/diced onions, fresh fruit salad base?

1. Order by kg or case.

Order per kg (or case) rather than ‘each’ when appropriate. Work out approximate number of pieces per kg as a guide.

2. Ensure that you pay the right price for the size of fruit you need.

Heavy fruits, for example melons or pineapple, are often shipped in cases and each case could contain 6, 7, 8 or 9 pieces of fruit depending on their size. Fruits in a case of 6 might be termed large and cost £2 but fruits in a case of 9 may be termed medium and cost £1.50. Make sure you don’t pay for large fruit and receive medium.

3. Would preparing fruit and vegetables in-house be cheaper?

The cost of buying prepared fruit and veg can be quite substantial if you purchase them in large quantities. So why not find out what

If you buy large quantities of certain products, it might be more economical to invest in a prep machine. One of Pelican’s customers was buying fresh sliced mushrooms and we were able to calculate that by investing in a slicing machine and purchasing whole mushrooms, the machine would pay for itself in two months and the customer would then achieve 50% savings on the item.

4. Is extra garnish too costly?

Look at your cost and consumption of garnishes. It might seem trivial, but it all adds up. Some premium leaves and cresses can be a phenomenal cost per kg. Yes edible flowers look good, especially when your chefs want to showcase their dishes during events, but if they are not consumed and simply left on empty plates it may not make sense.

Simon has over 30 years of experience in the catering and hospitality industry, with 12 years as a chef and then providing food consultancy to the high-end hotel sector including Virgin Limited Edition, Intercontinental Hotels in UK and Europe, Park Plaza and Red Carnation. Over the last four years Simon has specialised in supply chain and procurement management with Pelican’s hospitality and private education clients.

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OTHER TIPS TO CONSIDER …

1. Review what is being prepared and portioned in house on a costbenefit basis. Are you spending time trimming and portioning meat and fish when the supplier can do this for you at little extra cost? The time saved could be used to invest in high margin production of desserts.

2. Are you paying a premium for presliced cakes?

3. Are you incurring additional costs for split-case items?

4. Are you buying the most appropriate pack size/container for typical consumption rates, e.g. 1kg packs or jars compared to loose bulk flour, sugar, cereal, jam portions and yoghurt etc.

5. It is good to use branded products front of house, but why not top up table sauce bottles from bulk once or twice before its time to renew the bottle?

Get in touch with our procurement team!

debbie.craig@ pelicanprocurement.co.uk 01252 705 214

S R E K L A W H IT W S E L A S R BOOST YOU STOCK THE NATION'S FAVOURITES CRISPS ARE IN 11.9% GROWTH IN FOODSERVICE*

THE #1 CRISPS/SNACKS BRAND!** WITH #1 FLAVOUR IN THE UK CHEESE AND ONION SINGLE SNACKS ARE IN 9.2% GROWTH†

STOCK THE RIGHT RANGE QUAVERS IS THE #1 SNACK BRAND

SQUARES IS THE #2 SNACK BRAND

STOCK THE HEALTHY RANGE HEALTHY SNACKING IS IN 8% GROWTH†† 54% RPÞ

BAKED - 21% GROWTH

SUNBITES ARE THE #1 ‘BETTER FOR YOU’ BRAND

50% RPÞ

SNACK A JACKS ARE THE #1 RICE CAKE BRAND¥

73% OF BETTER FOR YOU SALES ARE WALKERS¥¥ *Sales Out 2018. **ACNielsen WE 9.9.17. †Singles Snacks (including Popcorn) +9.2% Growth Vs. LY AC Nielsen £Sales Total Sles MAT TY vs. MAT YA WE 25.02.17. ††Kantar 2017. ¥Nielsen ScanTrack MAT uROS(AC Wtd) we11.02.17. ¥¥Sales Out, Total Foodservice, November 2016 YTD. Þ Kantar World Panel Jan17 Razor Research 2015.

The Pelican Edge

Spring 2019.

25

EXPERTISE

FREE COMMERCIAL EQUIPMENT EXPERTISE

Rowan Kitchen, Director of Catering, Folio Trust

Need to refurbish your kitchen/front of house or looking to buy and install a new fridge or cooking equipment?

Uncertain which piece of equipment is going to be right for you or if it will comply with government guidelines?

"I was under real tight deadline pressure to build a temporary fully-operational mobile kitchen, as one of our new secondary schools, Coombe Wood School, does not have a kitchen facility.

I called Jo, told her my requirements and she just managed the project obtaining quotes within 24 hours, liaising with the manufacturers, engineers you name it. Jo was the key to the success; her in-depth knowledge of the equipment market is amazing!

We are very grateful to Jo for her support as we would not have been able to achieve this project without her. The school will be doubling in size in September this year and we will need more equipment, so we will definitely be coming back to Jo for her help."

We know that having the right equipment is essential to the success of any catering operation.

It takes time, experience, knowledge and resources to source and procure successfully.

Jo Leech our commercial equipment specialist is here to assist you. Jo has over 20 years of commercial equipment expertise and she will provide you with FREE impartial expert advice; we work for you, not

JO’S LATEST 5 PROJECTS → » Arranged a full site survey for electric or gas supply to assess if a care home site could have an additional piece of equipment » Ensured that delivery of a large fridge was made on time to a NHS site to ensure smooth operation with minimum disruption

the supplier so we always have your best interests in our mind.

Jo will liaise with all stakeholders throughout the whole process and provide multiple quotations to find a solution which fits your needs and budget. She will always source the right products at the best value and advise you of the latest innovations so you can make the most informed decision with current information.

» Delivered and installed a gas cooker to a pub basement (in a very small, confined space!) » Provided three quotes for servery equipment for multiacademy trust » Organised a manufactures’ site visit and subsequent quotations for new dining furniture for an independent school

Contact Jo for impartial commercial equipment advice today!

Contact Jo joanna.leech@ pelicanprocurement.co.uk 01252 705 205

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Spring 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

CREATING

REAL POINTS

An

‘WOW’ New SWEET POTATO RUSTICS

New CRISPERS

Unique skin-on, V-cut crinkle chips The search for menus with a WOW factor is on. Right now your customers consider unique and exciting dishes a sign of a great experience. Our two NEW skin-on products give your side orders, sharing plates and snacks a WOW factor that will drive revenue across more occasions.

Turn on your WOW with 50 inspirational ideas from some of the UK’s leading street food traders. www.mccainfoodservice.co.uk

W: mccainfoodservice.co.uk

@McCainFoods_B2B

@McCain Foodservice (GB)

An introduction to Hugh Jordan Your supply partner for Hospitality & Catering Products

Hugh Jordan where concepts are created and passion is served.

At Hugh Jordan innovation is our passion!

We are constantly sourcing new products based on market trends to enhance your display.

Our team will manage your projects to ensure deadlines are met & ensure you receive the best service & value for money.

“There is no sincerer love than the love of food.� George Bernard Shaw To find out more about Hugh Jordan please contact Debbie Craig Contact Name: Debbie Craig | Contact email: debbie.craig@pelicanprocurement.co.uk | Contact Tel : 01252 705214