FedEx Office solutions for Avendra Members
Supporting Avendra members with their printing, signage, and graphics needs. Avendra members have access to discounts for printing services, including largeformat signs and graphics Sign up for your discount today to access the full suite of services.
Editor-in-Chief: Corey Moriarty
Editorial Director: Lindsay Garbacik
Supplier Relations: Katie Boyle, Inseo Gates and Cindy Claros
Designers: Amanda Baker and Nick Goodyear
Welcome to the Fall/Winter Edition of the Avendra Edge Magazine
We’re excited to bring you the latest edition of The Edge Magazine.
At Avendra International, we’re more than a professional services partner—we’re your trusted procurement partner in the dynamic hospitality landscape. Our people bring rich hospitality experience and hands-on support to help you manage and grow your business.
This edition brings the expertise of our global organization to you—our valued clients and property locations. Designed with busy operators in mind, we’ve curated a selection of timely insights that will help you stay informed of current industry trends, prepare for the holiday season, and, in a special feature, navigate today’s labor landscape.
We hope this edition brings you inspiration and empowerment as we enter the busy holiday season. We’re proud to partner with you and support your operational success.
Thank you to all our valued clients and industry experts for sharing their experiences and insights with us in this edition.
Walt Sheffler President Avendra International
Take a look at what’s inside:
Trends & Data
Discover the latest flavors trending on cocktail and mocktail menus globally from our international culinarians. Our experts share creative ways to repurpose underutilized spaces to drive revenue. While our Furniture, Fixtures & Equipment team presents industry-leading, efficiencyenhancing kitchen equipment.
People & Partner Voices
Learn about the legislative initiatives AHLA is pursuing in response to labor shortages. The Retail & Hospitality ISAC (RH-ISAC) brings us valuable tips for avoiding cybersecurity mishaps. And ILHLA highlights the latest luxury trends. Our partnership with the Asian American Hotel Owners Association (AAHOA) highlights our collaboration on the AAHOA Marketplace. Get to know one of our leaders supporting our operations in Latin America and the Caribbean.
Insightful Case Studies
Hear from your peers in the Hospitality and Clubs segments for a peek into the strategies driving their businesses forward, and how they could work for you.
INSIGHTS SHAPING THE FUTURE OF HIGH-END HOSPITALITY
Barak Hirschowitz President
International Luxury Hotel Association (ILHA)
The definition of luxury is evolving fast, and the most successful brands are those that blend purpose, personalization, and innovation
The luxury tourism market is experiencing rapid growth, projected to reach $1.2 trillion by 2026. This surge is largely fueled by Gen X and Millennials, who are driving demand for exclusive and highly personalized travel experiences, according to a recent report from EHL Hospitality Insights.
With over a decade spent leading ILHA’s global luxury initiatives, I’m proud to partner with Avendra International to highlight the insights our Advisory Committees are seeing shape the future of luxury hospitality.
Luxury is About Meaning, Not Marble
Today’s luxury traveler isn’t chasing chandeliers—they’re seeking connection, authenticity, and meaning. Younger guests, in particular, want brands that reflect their values and offer experiences that feel personal and purposeful.
Try it: Craft experiences that tell a story, whether it’s a chef-led foraging walk, a personalized scent journey, or a stay that supports local artisans. Make every touchpoint feel intentional and human.
Sustainability Is NonNegotiable
Sustainability isn’t a trend; it’s a baseline expectation. From more sustainable spa treatments to zerowaste dining, luxury brands are being held to a higher standard.
Try it: Audit your sustainability practices and communicate them clearly. Highlight local sourcing, energy-saving initiatives, and community partnerships in your guest journey.
“Consumers increasingly direct their spending toward companies that demonstrate true environmental and social responsibility, not just in messaging, but through authentic, measurable action,” says the ILHA Spa & Wellness Committee.
Wellness That’s Holistic and Human
Wellness isn’t just a spa offering— it’s a lifestyle expectation. Guests want holistic programs that touch every part of their stay, from sleep-enhancing suites to nutritionforward menus.
Try it: Evaluate all of your offerings to identify opportunities to weave in wellness, whether through your menus, room amenities, or service experiences.
“Micro-personalization is the future,” says the ILHA Fitness & Wellness Committee.
“It’s about using tech to enhance, not replace, the human touch.”
Tech That Enhances, Not Interrupts
AI and automation are transforming hospitality— the best technology in luxury hospitality is invisible, working behind the scenes to enhance, rather than intrude upon, the guest’s stay.
Try it: Consider automation for retail environments to drive additional revenue without adding labor hours.
“The most effective tech is seamless,” says the ILHA Next Gen Hotel Tech Committee.
“It supports the experience, not overshadows it.”
Talent Is the True Differentiator
In a competitive labor market, culture is everything. Top talent is drawn to brands that offer purpose, transparency, and growth—not just perks.
Try it: Create a culture that builds loyalty and transparency. Whether it’s discount offerings with your property network, stock options, or community incentives.
Looking Ahead
The future of luxury hospitality is human, holistic, and high-tech. By embracing personalization, sustainability, and immersive design, you’re not just meeting expectations, you’re setting the standard.
We get it, and we can help. Ready to level-up your luxury offerings? Reach out to our team today by contacting media@avendra.com.
“Technology can scale operations,” says the ILHA Talent & Tech Innovations Committee, “but it’s culture that retains people.”
Thanks to our distinguished family of companies, chefs have access to the finest in specialty foods, fresh produce, pastries and premium center-of-the-plate proteins, and essential ingredients.
Our dedicated team of category experts are constantly expanding our renowned portfolio, delivering the exceptional quality and thoughtful sourcing we’re known for.
@wherechefsshop @allenbrothers1893 @foleyfish chefswarehouse.com
Contact media@avendra.com to learn more For The Chefs’ Warehouse: cmorse@chefswarehouse.com | For Allen Brothers and Others: rmori@allenbrothers.com
Culinary Collaboration Elevates Club Education
Union League Liberty Hill and Avendra Clubs Host a VIP Showcase for Hospitality Professionals
In a dynamic fusion of culinary creativity, professional development and strategic collaboration, Union League Liberty Hill partnered with Avendra Clubs to host the VIP Culinary Showcase—an immersive event designed to elevate hospitality professionals through hands-on learning, supplier engagement, and strategic networking.
Michelle Christensen General Manager Union League Liberty Hill
As part of Union League’s educational initiative, Union League University, the event welcomed chefs, purchasing managers and representatives from over 30 regional clubs to Liberty Hill’s state-of-the-art Summit Conference Center. The event highlighted how a 20-year partnership with Avendra Clubs continues to evolve while empowering teams, uncovering cost-saving opportunities, and reinforcing the League’s commitment to operational excellence.
Investing in Education, Together
To broaden the impact of Union League University, Michelle Christensen, General Manager of Liberty Hill, invited Avendra to share their purchasing expertise directly with League associates and the wider club community. Attendees
explored a curated supplier showcase, enjoyed a lunch by US Foods, and participated in panels on procurement and industry trends.
“It was a real home run,” says Michelle. “The networking element was very powerful.”
Knowledge That Drives Results
The event delivered actionable takeaways on purchasing best practices, price management, and menu development. A panel discussion featuring a local chef, purchasing manager, and Avendra procurement expert resonated deeply with attendees, especially those in purchasing roles.
“You don’t know what you don’t know,” Michelle reflects. “Our culinary team left with a better understanding of what’s available, and what we can offer our members.”
The impact was immediate: associates now proactively ask if vendors are Avendra-approved, even for existing suppliers.
A Culture Rooted in
Culinary Excellence
With over $11 million in annual F&B revenue, Liberty Hill is one of the League’s most food-forward properties. Michelle, who has spent 15 years with the League,
“Finding new ways to collaborate and save money has been huge for us. Avendra Clubs takes a lot of the work out of finding quality suppliers.”
emphasized the importance of trusted partners like Avendra Clubs and US Foods in delivering consistent quality and value.
From à la carte dining to largescale events, the culinary experience remains central to member satisfaction, and Avendra Clubs plays a key role in supporting that mission.
A Trusted, Evolving Collaboration
Union League CEO Jeff McFadden has long championed the Avendra Clubs program. As the League has expanded, each new property has adopted the program in a way that fits its unique needs.
Beyond food and beverage, the club uses Avendra for capital projects, housekeeping supplies, and even mattresses. The myAvendra platform is a staff favorite for its ease of use, and their Avendra representative ensures sourcing is seamless.
Looking Ahead
The success of the VIP Culinary Showcase reaffirmed the strength of the Union League–Avendra Clubs partnership.
“Our team was very grateful to attend and get that education,” says Michelle. “Knowledge is power, and this was a really great opportunity.”
With a foundation built on trust, collaboration, and shared goals, Union League Liberty Hill continues to thrive, delivering exceptional experiences to members and empowering its team every step of the way.
We get it, and we can help. Learn more about purchasing best practices for clubs and hospitality organizations by contacting our team at media@avendra.com.
America’s #1 Greek Yogurt*
Mixology Moves 2025–26 Trends
Transform your drinks menu and increase revenue. From classic cocktails with a twist to inventive mocktails packed with flavor and flair— here’s what Avendra International’s culinary leaders say is shaking up bar menus this season.
Paul Carr
VP of Culinary, Global Supply Chain Avendra International and Aramark
Paul Bloxham
Head of Culinary Avendra International Europe
We tapped into the expertise of Paul Bloxham, Head of Culinary in Europe, and Paul Carr, VP of Culinary, Global Supply Chain, to stir up the trends you need to know about.
According to BeverageTrak, cocktails make up 34% of all spirits sold in bars and restaurants, bringing in $14,000+ in just 12 weeks per outlet. That’s more than wine, beer, or neat pours. Invest in your menu and train your team to upsell confidently.
Whether you run a hotel bar, manage catering at your operation, or are rethinking your drinks menu, these insights will help you deliver standout customer experiences— and strong margins.
1. Local Sourcing
From environmentally-friendly packaging to sourcing spirits and mixers locally to lower food miles, bars are putting ethical choices front and center.
“People want to feel good about what they’re
drinking,” says Paul Carr, underscoring how sustainability is both a value and a business driver.
2. JOMO is Real
The Joy of Missing Out is keeping people cozy at home with Netflix and negronis, so hospitality teams need to work harder to entice them out.
“It’s not just about what’s in the glass,” says Paul Bloxham. “It’s the full experience: the setting, the service, the atmosphere.”
Try it: Incorporate locally distilled spirits and regionally sourced mixers to tell a story of quality and care.
Try it: Immersive bar setups inspired by storytelling - think moody lighting, layered music, curated menus, and drinks served with a side of wow. One standout example: a Dragon fruit that slowly bleeds vibrant purple into the drink, creating a sense of theatre and surprise for the guest.
3.
Mocktail & HealthConscious Movement
Mocktails have grown beyond Dry January to become yearround crowd-pleasers that rival cocktails in profitability.
Try it: Use trending bases such as coconut water and espresso syrups paired with sparkling water and fresh herbs to create elegant, alcohol-free spritzes that delight all.
“We’re seeing a shift to premium, natural ingredients — no added sugar, bold fruit flavors, and gut-friendly benefits,” says Carr.
4. Retro Revivals
Speakeasy classics like the French 75, Bees Knees, and Sidecar are making a comeback, alongside 70s and 80s favorites such as Pina Coladas and Daiquiris.
Try it: Think Miami Vice mashups or frozen Snowballs, dusting off advocaat, Midori, and Babycham for a nostalgic yet modern sip.
“Cocktails and drinks evoke memories and happiness, so reimagining classics connects customers to both past and present,” says Paul Bloxham.
5. Dessert Drinks
From Snickers-tinis to a Retro Black Forest Martini, the lines between drinks and desserts are blurring deliciously.
“Hot chocolate offers endless possibilities to make drinks fun this winter season,” says Carr.
6. Tea & Coffee Fusion
Tea and coffee are moving beyond the usual, inspiring creative cocktails and mocktails with bold new pairings.
“Fusion is key,” says Paul Bloxham. “We’re seeing tea and coffee combined with unexpected ingredients.”
Try it: Dessert cocktails with nostalgic flavors like cornflakes, tiramisu, or Bakewell tart, or layered lattes with bold color contrast.
Try it: Experiment with tea- and coffee-based cocktails that layer rich black teas or delicate floral infusions with adventurous flavors - think hibiscus in a spritz or lapsang smoky notes in a stirred cocktail.
Quick Wins for your Beverage Menu
▶ Go seasonal—pomegranate, cranberry, pumpkin, and spice-driven profiles always deliver in colder months.
▶ Highlight health by calling out gluten-free, organic, non-GMO, or natural sweeteners, since transparency builds trust.
▶ Design for social appeal with colorful layers, unexpected garnishes, or dramatic glassware.
▶ And don’t cheap out: “If you’re trying to cut costs by cutting corners, you’ll taste it,” says Carr. “Use quality ingredients, charge what it’s worth, and your customers will keep coming back.”
Recipes to Try
Hibiscus Tea
‘Toddy’
For the spiced hibiscus syrup,
6 servings
2qt water
1 ½ cups dried hibiscus flowers
1 cup sugar
2 cinnamon sticks
2 tsp allspice berries, crushed
1 tsp cloves
For the cocktail, per person
¾ cup spiced hibiscus syrup (from above)
2 tsp lime juice
(1 lime makes approx 6 tsp juice)
1 ½ oz good quality brandy
Method
Bring the water to the boil and add the hibiscus flowers, sugar, cinnamon sticks, allspice, and cloves. Simmer for 20-30 minutes. Strain and discard the solids.
Bring the hibiscus infusion to the boil again and reduce by a third to a half. The hibiscus syrup is ready. If you prefer, leave to cool and keep in the fridge for a couple of days.
To make each serving of hot toddy, combine ¾ cup of the hot hibiscus syrup with 2 tsp lemon juice and 1 ½ oz of good quality brandy.
Retro Black Forest Martini
For the cocoa syrup
½ cup maple syrup
¾ cup unsweetened cocoa powder
½ cup water
For the cocktail, per person
1 oz gin (Monkey 47)
½ oz cherry liqueur (Tattersall Sour)
½ oz cocoa syrup (from above)
Ice cubes
Sparkling water (optional)
Toasted marshmallows and Maraschino cherries on a stick
Method
In a saucepan, mix the water and maple syrup. Bring to a gentle boil. Add the cocoa powder, stirring constantly until the mixture is combined and smooth. Let the syrup cool before using.
Mix the gin, cherry liqueur, and cocoa syrup with ice cubes in a shaker. Shake well and strain into a glass filled with ice cubes. If desired, top with a little sparkling water to lighten the drink. Decorate with marshmallow and cherry.
Final Sip
Whether you’re mixing up mocktails or crafting retro cocktail revivals, tap into what’s trending, and your customers (and bottom line) will thank you.
Ready to revamp your drinks menu?
Talk to our team to explore supplier insights, margin-boosting options, and the latest ingredients driving results. Get in touch at media@avendra.com
3 Treats to Sweeten Holiday Sales with Brand-Name Desserts
When it comes to holiday desserts, consumers seek familiarity, flavor, and a touch of nostalgia. It’s a prime chance to craft memorable menus that resonate with guests and boost revenue.
Carmisha McKenzie Ramsey Lead Customer Chef – Foodservice Mondelēz International
Baked Apple, Cinnamon Ice Cream, Crispy Topping made with RITZ® Crushed Crackers
Today’s guests aren’t just looking for a meal; they’re seeking comfort, connection, and a sense of occasion. That’s where brand-name snacks shine.
These trusted products carry built-in loyalty and emotional resonance. In fact, 80% of global consumers say they’ve remained loyal to certain snack brands for years, driven by consistent quality and taste, according to Harris Poll and Mondelēz International’s 2024 State of Snacking Report.
Brand-name snacks can be synonymous with quality in the eyes of consumers, as reported in the State of Snacking Report:
▶ 87% agree that life’s better with a little indulgence.
▶ 78% of consumers prioritize premium ingredients over calorie counts.
By incorporating these familiar favorites into your seasonal dessert offerings, you can meet guest expectations while enhancing menu appeal. Whether it’s a nostalgic classic or a
▶ 83% don’t want to compromise on flavor.
▶ 74% would stick with their favorite snack even if the portion shrank—so long as the quality stayed the same.
globally inspired twist, brandname ingredients from Mondelēz International’s portfolio can help create desserts that are festive, flavorful, and operationally efficient.
Here are three innovative ways to bring brand-name snacks to your holiday dessert menu—and boost your bottom line.
Pumpkin Tres Leches
Cake made with NILLA®
Cookie Pieces
Seasonal comfort with a global twist.
Global flair meets seasonal comfort in this spiced pumpkin tres leches cake. Soaked in warm, sweet milk and topped with fresh whipped cream, toasted pumpkin seeds, crushed NILLA Wafers, and a hint of cinnamon, it’s a festive dessert that delivers rich flavor and familiarity in every bite.
Baked Apple, Cinnamon
Ice Cream, Crispy Topping
made with RITZ® Crushed Crackers
A reimagined holiday classic.
Inspired by apple pie, this cinnamon ice cream swirled with buttery RITZ Cracker pieces sits atop baked apples for a sweetand-savory twist. It’s a nostalgic yet elevated dessert perfect for winter menus.
PRO TIP: Prepare the cake base in advance and portion it into ramekins or jars for easy plating and consistent presentation. The NILLA Wafers add a familiar flavor and texture that holds up well in refrigerated desserts—ideal for make-ahead service during busy holiday rushes. View the full recipe here
PRO TIP: Use pre-baked apples and batch-prepped ice cream to streamline service. The RITZ Cracker topping can be toasted in advance and stored in airtight containers, maintaining crunch and saving time during peak hours.
View the full recipe here
Individual Cheesecakes made with OREO® Cookies
A festive favorite, ready to go.
Perfectly portioned for room service or catered events, these mini cheesecakes are packed with OREO Cookie Pieces—taking a holiday classic and incorporating a nostalgic twist that satisfies every time.
PRO TIP: Offer these as part of a holiday dessert flight or bundle with a seasonal beverage for increased profits. Their individual size makes them ideal for grab-and-go, catering trays, or limited-time offers that drive urgency and impulse purchases. View the full recipe here
Ready to create profit-boosting branded desserts and treats your guests will love?
Learn more about Mondelēz International Foodservice’s full range of branded ingredients and top-selling snacks by contacting media@avendra.com.
Individual Cheesecakes made with OREO Cookies
Pumpkin Tres Leches Cake made with NILLA Cookies Pieces
SMARTER SPENDING, STRONGER OUTCOMES:
Michael Barnes Vice President, Real Estate Operations HEI Hotels + Resorts
For over four decades, HEI Hotels + Resorts has established itself as a premier privately held hotel investment and third-party management company. With a portfolio exceeding 100 properties, HEI’s sustained success is rooted in a disciplined, analytics-driven approach to operations and a commitment to delivering exceptional guest experiences.
A critical component of this success has been its 20-year strategic collaboration with Avendra International, a global leader in professional procurement services.
From the beginning, HEI and Avendra have worked handin-hand to ensure that every procurement decision supports both operational efficiency and guest satisfaction. Our shared philosophy is simple but powerful: find the right products, for the right environments, at the right price.
Edge Magazine sat down with Michael Barnes, Vice President of Real Estate Operations at HEI Hotels + Resorts, to learn how Avendra International helps the organization find success through data-driven procurement decisions.
A Trusted Guide in a Complex Landscape
Prior to joining HEI 14 years ago, Michael’s background spanned business, finance, and real estate—not hospitality. He credits his Avendra representative with guiding him through the complexities of hospitality procurement, including the navigation of vendor agreements, regulatory compliance, and brand standardization.
“When we transitioned to largeformat amenities, Avendra was instrumental,” says Michael. “They understood our brand requirements and the regulatory landscape across different states, helping us implement the right solutions portfolio-wide.”
Savings Where You Least Expect It
At HEI Hotels + Resorts, maximizing portfolio value means listening to both data and guest feedback.
“We’re very analytical in our approach,” says Michael. “But it’s not just about the numbers. We actively listen to our guests to let us know if we are truly buying the right products for their needs.”
One of the most surprising examples of data-driven savings came from an unexpected category: toilet paper.
A review of purchasing data revealed that HEI’s luxury properties were using a premium 2-ply product sourced through Avendra at a competitive price. Meanwhile, other hotels were independently buying lower-quality alternatives, assuming they were saving money.
Optimizing Food & Beverage Procurement
With nearly 50% of HEI’s portfolio revenue tied to Food and Beverage, procurement efficiency in this area is paramount. That’s where Avendra International’s Master Food Distributors (MFD) contract comes in.
“When we ran the numbers, we discovered that switching all properties to the higher-quality product through Avendra International would save us $98,000 annually. It’s a win-win: better quality for guests and immediate savings across the portfolio.”
“We’ve been able to streamline our procurement operations with fewer deliveries and fuller trucks,” says Michael. “Larger delivery sizes help us leverage a lower markup with our MFD partner, resulting in greater savings and, ultimately, lower food costs.”
Technology That Powers Transparency
HEI has fully embraced Avendra’s eprocurement platform, iBuyEfficient, mandating its use across 100% of its properties. The platform integrates seamlessly with HEI’s commercial and proprietary systems, offering real-time visibility into purchasing patterns and savings opportunities.
“Its infrastructure allows us to customize what we really need,” he says. “We’re also dipping a toe in the water with Avendra’s new platform, Mosaic Supply Chain AI, to explore real-time data insights. We’re excited about the possibilities as the platform matures.”
A Relationship That Delivers Results
“Candidly, this is the relationship I want,” says Michael. “Avendra consistently brings forward new ideas and solutions, and their alignment with our brand standards makes them an invaluable partner.”
We get it, and we can help. Strategic procurement is more than just cost savings—it’s about enabling exceptional guest experiences through smart, data-informed decisions that align with client goals. Let us help you unlock value across your portfolio. Contact our team today at media@avendra.com.
AI Powered Procurement
Mosaic is Avendra International’s proprietary advanced artificial intelligence platform that offers precise, real time data analytics designed to empower you with valuable insights for informed business decisions.
For more information scan QR code or visit mosaic.avendra.ai
AI Powered Insights at Your Fingertips:
Reporting To Maximize Value
• Analyze Spend for Optimized Participation
• Maximize Supplier Opportunities
• Boost Bracket Performance and Savings
• Utilize Product Recommendations for Quality and Savings
Insights Where You Need Them, When You Need Them
• Self Service Dashboards
• Content Automation
• Live Data Exchange
Advancing Hospitality Data and AI Capabilities
• AI Data Harmonization
• AI Product Recommendations
• AI Document Intelligence
• ML Predictive Analytics
REIMAGINE. REPURPOSE. REVENUE.
Creative Hotel Space Strategies That Work
In today’s environment, every square foot counts. Whether you’re managing a boutique hotel, a select service property, or a large-scale property, transforming underutilized areas isn’t just smart—it’s essential.
Heather Altieri Vice President of Account Management & Customer Success
Avendra International
Eileen Herzog Vice President of Account Management
Avendra International
“Traditional revenue drivers like net unit growth, RevPAR, and occupancy are no longer enough to ensure sustainable growth,” according to the American Hotel & Lodging Association’s 2025 State of the Industry report.
Revenue from Retail Markets
Food and beverage doesn’t have to be confined to the restaurant.“Guests crave
MAKE IT HAPPEN
ݼ Convert a corner of your lobby into an all-day convenience market with snacks, prepackaged meals, and even ready-to-drink cocktails (where regulations allow).
ݼ Offer rentable picnic kits complete with branded coolers and cozy blankets—to inspire guests to enjoy your food while exploring the area. For a lasting impression, consider making the kits available for purchase, turning a memorable experience into a keepsake.
ݼ No kitchen? No problem. Partner with a local food truck and share the profits.
“Hotels are no longer just places to sleep—they’re lifestyle hubs,” says Eileen Herzog, Vice President of Account Management. “Guests want experiences, and operators want revenue. Smart space use delivers both.”
convenience and comfort,” says Heather Altieri, Vice President of Account Management & Customer Success. “A well-placed market or grab-and-go station can meet both needs—and drive serious revenue.”
SUPPLIER SOLUTION
GrabScanGo is a turnkey, 24/7 self-checkout market solution designed for hotels. It converts underutilized spaces into fully automated retail hubs, offering guests round-the-clock access to snacks, beverages, and everyday essentials—no staff required.
Pop-Up Power
Unused ballrooms and meeting spaces? Time to rethink them.
“I’ve seen a property creatively transform an empty ballroom into a vibrant pop-up adjacent to a 60,000-capacity football stadium for each game. With the addition of large projectors, themed décor, communal seating, and
MAKE IT HAPPEN
ݼ Host pop-up dining events tied to local happenings.
ݼ Use flexible seating and themed menus to create a buzz-worthy experience.
ݼ Promote the event with personalized in-room tent cards and engaging social media posts to attract both guests and the local community.
a special game-day menu, the space generated major buzz,” says Herzog. “The result? A nearly 200% increase in game-day revenue.”
Events like this require buy-in from the entire team and carefully planned logistics. However, looking at things from a different perspective can be the strategy that sets your property apart.
SUPPLIER SOLUTION
Amp up your themed events with personalized cotton table linens. MY DRAP designs and manufactures customizable, single-use tabletop products— coasters, napkins, placemats, hand towels, and tray mats— using 100% cotton, recycled cotton, and linen.
“Creativity doesn’t have to be costly. It just has to be intentional.”
Wellness Wins
Wellness is more than a trend— it’s a guest expectation.
The global wellness tourism industry is valued at $651 billion annually and is forecasted to grow 16.6% by 2027, according
MAKE IT HAPPEN
ݼ Host pop-up spa days with local aestheticians or yoga instructors.
ݼ Install living walls to boost air quality and aesthetics. There are plant maintenance services available to make upkeep easy.
ݼ Offer mocktails with fresh herbs and functional ingredients—low cost, high margin.
to research from the Global Wellness Institute.
“As wellness takes center stage, people are more committed than ever to their health and fitness. Hotels can respond with innovative experiences that support and inspire this lifestyle,” says Altieri.
SUPPLIER SOLUTION
Ambius enhances hotel environments with biophilic design, signature scenting, and air purification—while providing expert ongoing plant care—so your spaces stay fresh, inviting, and effortlessly maintained.
Community Connection
Engaging the local community can transform your property into a vibrant social hub.“Events like artisan markets or gingerbread competitions create buzz and bring in foot traffic,” says Herzog. “It’s a win-win.”
MAKE IT HAPPEN
ݼ Organize a holiday craft market and charge vendor fees.
ݼ Host a holiday themed competition with local chefs and invite the public to vote and share on social media.
ݼ Go big on seasonal décor. Invite a local or popular designer to put their spin on it to create a visual spectacle sure to impress on social media.
Whether you’re transforming a hallway into a market or a ballroom into a buzz-worthy event space, the key is to think beyond the expected to create memorable moments. Amplify your property’s reach by turning guests into brand ambassadors—design a photoworthy setting, showcase a custom hashtag, and encourage guests to tag your hotel in their posts.
By hosting locally inspired events, you not only foster meaningful community connections but also drive awareness and word-ofmouth promotion. When the community feels involved, they become ambassadors—bringing energy, visibility, and increased sales to your property.
SUPPLIER SOLUTION
Avendra’s preferred live music concierge and booking platform, Creative Xchange, delivers professionally curated live music performances that elevate every event—energizing your space, enhancing the guest experience, and bringing your brand to life.
Tap into what’s trending, and your guests—and your bottom line— will thank you.
We get it, and we can help. Ready to rethink your space strategy? Reach out to our team at media@avendra.com for ideas, supplier connections, and implementation support.
MEET
THE
TEAM: Patrick Poncet
Vice President, Latin America and Caribbean
Avendra Edge Magazine sat down with Patrick Poncet, Vice President of Latin America and the Caribbean, to learn more about his journey, role and how he’s shaping the global footprint of procurement expertise at Avendra International.
Q: How did you get started in the hospitality industry and with Avendra International?
Patrick Poncet: “After earning my bachelor’s degree in Hospitality
Management and Culinary Arts from Institut Lyfe (formerly Institut Paul Bocuse) in France, I packed up two suitcases and went to Los Angeles to begin my career with Accor at the Sofitel. I held several management roles in food and beverage operations before transitioning to Accor’s North America corporate offices. There, I focused on F&B and services procurement, as well as program participation—helping properties make the most of their supplier partnerships.
It was during this time that I first learned about Avendra and the benefits of its program. I was even part of the team that negotiated an agreement with them. A few years later, an opportunity arose, and I joined Avendra International in a dual role analyzing data and managing one of our founding clients. Since then, I’ve transitioned fully into strategic account management, overseeing 15 strategic accounts in North America and the Caribbean, representing over $500 million in annual spend.”
Q: Given the unique nature of hotels and resorts in Latin America and the Caribbean, how is Avendra supporting these properties?
PP: “Today, we support more than 1,000 customers across 30+ countries and territories—from golf courses and business hotels to luxury and all-inclusive resorts. Avendra International has made
significant investments in this region, dedicating resources and building a strong local presence.
I’m fortunate to work with a multicultural team of hospitality experts who understand the nuances of each market. Our mission is to deliver tailored procurement solutions that balance local and international sourcing, all backed by personalized, in-country support.
Q: How has the acquisition of Quantum Cost Consultancy Group expanded Avendra International’s capabilities in Latin America and the Caribbean?
PP: “The acquisition of Quantum Cost Consultancy Group enhanced our reach and strengthened our supply chain capabilities in key markets like Mexico and the Dominican Republic, where we continue to build on our existing business. We have expanded our “Our
mission is to deliver tailored procurement solutions that balance local and international sourcing, all backed by personalized, in-country support.”
Hygiene and business performance go hand in hand. Our solutions are designed with your business and our planet in mind, setting you up for success. Enhanced cleaning efficiency and improved satisfaction in your workplace may only be a few clicks away with Tork.
Learn more about sustainability in the hospitality industry here: https://www.torkglobal.com/us/en/about/blog/sustainability-in-the-hospitality-industry/index.html
Contact media@avendra.com for more information.
Tork, an Essity brand.
network of local hospitality experts in these countries, further establishing Avendra International as the leading provider of professional procurement services on a global scale.”
Q: What makes Avendra International stand out for properties in the Latin America and Caribbean region?
PP: “Our people. We have dedicated local teams, who speak the language, and have deep hospitality experience, including industry-leading field support managers, strategic sourcing experts, territory managers, account managers, and customer care professionals. They understand brand standards and the cultural and operational nuances of each market— committed to delivering exceptional service and results.”
Q: Outside of work, what are your passions?
PP: “Spending time with my family is what I enjoy most—whether it’s cheering on my daughter at marching band competitions, supporting my son at wrestling events, or traveling and enjoying the outdoors with my wife. We visit family in Europe often, but Mexico and Costa Rica hold a special place in our hearts. They’re both incredibly beautiful countries.”
The Smarter Way To Refill
40 Pump Bottles
Based
Say
240 Pump Bottles
Navigating Labor Challenges
91% of hotels are reporting challenges with hiring, according to Hireology.
Labor shortages are affecting hotel operations globally. Navigating this landscape is no easy feat. Our experts are here to help.
In this special feature, you’ll find the latest legislative insights from the American Hotel & Lodging Association (AHLA), tips to mitigate the effects of labor shortages, and practical, laborsaving solutions tailored for food and beverage operations.
Building the Hospitality Workforce Inside and Out
Rosanna Maietta President & CEO
American Hotel and Lodging Association
The U.S. hotel industry embodies the American dream. Hospitality careers have been the pathway to a better life for millions, and the American Hotel & Lodging Association (AHLA) is at work every day to make sure that pathway remains clear and strong.
Even before the pandemic, the industry was grappling with labor shortages. We’ve yet to recover. At the end of 2024, hotel employment was more than 200,000 people below pre-Covid levels.
To its credit, the industry has not only remained competitive but in some categories is even leading the way. Hotel wages have grown 29% since 2020, well above the economic growth rate of 21%.
Beyond higher wages, hotels are offering an array of enticing benefits that range from flexible
hours to tuition reimbursement and personal travel discounts. And AHLA is pursuing policies in Washington, D.C., and at state and local levels, that make it easier for hotels to hire and retain great people.
Advocacy: Expanding Seasonal Guest Worker Programs, Boosting Job Creation
AHLA has fought for years to expand the H-2B visa program, which allows hotels and resorts to hire temporary nonimmigrant workers for seasonal positions. AHLA continues to advocate for legislation that would broaden this program.
We are also in close contact with the U.S. Departments of Labor and Homeland Security, meeting recently to discuss our continuing partnership, improving communication between the executive branch and employers on immigration questions, and collaboration on our members’ priorities.
Just as importantly, AHLA is continuously advocating for policies that allow hotels to invest in their workforce, fighting back against burdensome taxes, fees, and regulations that interfere with job creation.
AHLA Foundation: Building the Industry One Career at a Time
Advocacy, however, is only part of the story. AHLA Foundation has been helping the hotel industry recruit, retain, and advance employees for more than 70 years. While AHLA advocates for a better business climate, the Foundation is awarding dozens of academic and professional scholarships every year, matching emerging professionals with seasoned mentors, administering Department of Labor-funded apprenticeships, and helping women in hospitality reach their next career levels through our ForWard initiative.
A thriving hotel industry fuels our nation’s economy – and a robust workforce is the industry’s cornerstone. Keeping that workforce strong is an essential part of AHLA’s mission.
7 Smart Strategies to Tackle Labor Shortages
Eleanor Waddell VP of Strategic Growth & Business Development
Avendra International
#1 Close Low-Traffic Amenities Like Gift Shops
Consider converting on-site retail spaces into self-service kiosks.
#2 Replace Concierge Lounges with Flexible Perks
Offer guests a curated selection of local coupons or digital perks.
#3 Embrace Self Check-In Technology
Streamline the arrival process while giving guests more control over their experience, all while reducing staffing needs.
#4 Partially Open Restaurants to Reduce Server Demand
Limit restaurant service to peak hours or offer a reduced menu.
#5 Offer Housekeeping Every Other Day
Offer a small credit or loyalty points to guests who opt out entirely.
#6 Use In-App Chat to Reduce Call Volume
A mobile chat feature allows guests to make requests or ask questions without calling the front desk.
#7 Partner with Local Vendors for On-Demand Services
Outsource services to trusted local partners to fill gaps without adding to your payroll.
Labor shortages aren’t going away—but with the right strategies, hotels can continue to deliver exceptional guest experiences.
Struggling with labor shortages?
Reach out to our experts at media@avendra.com today for more strategies that can work for your property.
Elevate Kitchen Efficiency with Smarter Equipment
Carol Riesett Senior Manager, Furniture, Fixtures & Equipment
Avendra International
In today’s hospitality landscape, labor shortages and rising operational costs are pushing hotel kitchens to rethink efficiency.
Nearly one in four operators in the F&B industry (about 23%) cite staffing shortages as a current challenge, according to recent survey data from Expert Market Report. Notably, chefs and cooks account for 30% of open positions in F&B operations.
Upgrading equipment with performance and flexibility in mind is a strategic way to reduce manual effort and streamline kitchen operations, without compromising quality.
Industry-leading manufacturers continue to innovate with solutions designed to meet the evolving needs of hospitality foodservice.
Here are three standout technologies worth considering for your F&B operations:
Precision Meets Performance
Chef’sCombi from ITW Food Equipment Group delivers multi-function cooking, automation, and consistent results—backed by over a century of expertise. Designed for culinary teams focused on quality and efficiency, it adapts to any kitchen flow and simplifies daily operations.
KEY BENEFITS
Multi-Function Cooking:
Roast, steam, bake, grill, or regenerate—all in one unit with precise humidity and heat control for perfect results every time. Maximize protein yield while minimizing energy and water use.
Labor-Saving Automation:
AutoMode, pre-programmed recipes, and automated cleaning reduce manual effort and free staff for higher-value tasks.
User-Friendly Design:
Touchscreen interface and core temperature probe simplify operation for all skill levels. Fall/Winter 2025-26
Refrigeration Refresh
Cross Temp® Technology by Beverage-Air combines flexibility, energy savings, and smart design to support dynamic hotel kitchen operations. These units switch between refrigerator and freezer modes, adapting to changing menus and storage needs, all within a single cabinet.
KEY BENEFITS
Dual Functionality: Converts between fridge and freezer (−15°F to 40°F) in under an hour.
Labor-Saving: Rapid temperature recovery and intuitive controls maintain food quality while reducing manual intervention from staff.
Energy Efficient: Variable speed compressor delivers up to 30% more energy efficiency compared to a singlespeed. Uses R290 refrigerant for reduced environmental impact.
EXPERT TIP: Effective January 1, 2025, the U.S. Environmental Protection Agency requires most new commercial refrigeration systems to use refrigerants with a Global Warming Potential (GWP) of 700 or lower under the AIM Act. R290, with a GWP of approximately 3, meets this standard—helping properties stay compliant while supporting sustainability goals.
technology that keeps a variety of hot foods at optimal
Trusted by leading operators, it helps streamline kitchen floor-standing, and rear-feed models to suit any space.
periods, limiting food waste.
Labor-Saving: Reduces manual intervention and freeing staff for other tasks.
TAILORED FF&E SOLUTIONS FOR NEW BUILDS & RENOVATIONS
Cross Temp® Technology by Beverage-Air energy savings, and smart design to support dynamic hotel kitchen operations. These units switch between refrigerator and freezer modes, adapting to changing menus and storage needs, all within a single cabinet.
KEY BENEFITS
As a global FF&E strategic partner with over $700M in delivered product, we help Avendra clients streamline timelines, reduce costs, and elevate design — all while meeting required standards.
Dual Functionality: Converts between fridge and freezer (−15°F to 40°F) in under an hour.
Labor-Saving: Rapid temperature recovery and intuitive controls maintain food
Provision delivers high-quality, costeffective FF&E solutions across the full hospitality spectrum — from luxury resorts to lifestyle and midscale hotels.
Energy Efficient: Variable speed compressor delivers up to 30% more energy efficiency compared to a single-speed. Uses R290 refrigerant for reduced environmental impact.
Effective January 1, 2025, the U.S. Environmental Protection Agency requires most new commercial refrigeration systems to use refrigerants with a Global Warming Potential (GWP) of 700 or lower under the AIM Act. R290, with a GWP of approximately 3, meets this standard—helping properties stay compliant while supporting
Our factory-direct relationships across Europe, Middle East, India and Southeast Asia give you direct access to the materials, craftsmanship, and control your project demands.
Hot To Go
The Flexeserve Zone is redefining hot-holding efficiency with its patented 3D air recirculation technology that keeps a variety of hot foods at optimal serving temperatures—longer and more efficiently. Trusted by leading operators, it helps streamline kitchen flow and reduce labor costs. Available in countertop, floor-standing, and rear-feed models to suit any space.
KEY BENEFITS
Multi-Temperature Holding: Maintains different hot foods at ideal temperatures in one unit. Food stays fresh for longer periods, limiting food waste.
Energy Efficient: Innovative airflow and insulation deliver significant energy savings.
Labor-Saving: Reduces manual intervention and food waste, freeing staff for other tasks.
We get it, and we can help. Ready to transform your F&B operations? Reach out to our FF&E Services team at media@avendra.com today.
POWERING THE FUTURE OF SELECT SERVICE HOTELS:
Simplifying Procurement with AAHOA Marketplace
Kamalesh (KP) Patel Chairman AAHOA
In today’s fast-paced hospitality landscape, hotel owners need smart, scalable solutions to streamline operations and enhance profitability–especially for select service hotels, where tight margins and rapid turnaround times demand operational excellence.
With 65.9% of select service hotels in the U.S. owned by members of the Asian American Hotel Owners Association (AAHOA), this segment is vital to the industry and serves as the backbone of American hospitality.
AAHOA members represent over 3.2 million guest rooms and account for 60% of all U.S. hotels, collectively spending $51.3 billion annually with suppliers which brings both opportunities and complexities.
Key AAHOA Marketplace features include:
▶ Single login for all procurement needs
▶ Negotiated contract pricing
▶ Time-saving automation tools
Managing Multiple Vendors
Shouldn’t Be This Time Consuming
Working with a variety of suppliers often involves managing multiple logins and contracts shared across the procurement team. This makes it difficult to track whether each supplier is providing the agreedupon prices. Such a fragmented approach to procurement creates inefficiencies, increases costs, and limits visibility—particularly for select service hotel owners who must operate lean and quickly.
Built for Hoteliers Who Need to Move Fast
Recognizing these challenges, AAHOA partnered with Avendra International to launch the AAHOA Marketplace—a custombuilt, white-label e-procurement platform unveiled at AAHOACON25. Designed exclusively for AAHOA members, this platform is a significant innovation.
▶ Inventory tracking and purchasing controls
▶ Access to over 300 vetted suppliers
AAHOA Chairman Kamalesh (KP) Patel notes:
“AAHOA Marketplace is a game-changer for our members. It provides our members with the tools to operate more efficiently, improve their margins, and reinvest in their properties and people.”
With the theme “Your Business, Your Buying Power,” the AAHOA Marketplace reflects the strength of AAHOA’s collective purchasing power and Avendra’s $20.5 billion global procurement network.
We get it, and we can help. Interested in learning more about AAHOA’s partnership with Avendra International? Reach out to our team today at media@avendra.com.
media@avendra.com
STAYING ONE STEP AHEAD:
What Hoteliers Need to Know About Cybersecurity
Cybersecurity is no longer a back-office concern. It’s a business-critical issue for hoteliers. As the hospitality industry becomes increasingly digital, cybercriminals are seizing new opportunities to exploit hotel systems, staff, and guests.
Suzie Squier President Retail & Hospitality ISAC
From ransomware attacks to loyalty program fraud, the threats are growing in volume and sophistication. But with the right awareness and safeguards, hotels can strengthen their defenses and maintain guest trust.
Why Are Hotels a Target?
Hotels hold a wealth of valuable data, including credit card numbers, passport details, and personal
contact information, all of which can be monetized or exploited in identity theft schemes. Additionally, many hotel environments rely on a mix of legacy and modern technologies, including internet-connected devices like smart locks and in-room entertainment systems, which can introduce security gaps. High staff turnover and limited cybersecurity training can also make hotel teams vulnerable to social engineering and phishing attacks.
What Threats Should Hoteliers Watch For?
Some of the most common and costly cyber threats in hospitality include:
Phishing and Email Compromise
Fake emails or phone calls that appear to come from executives, vendors, or booking platforms can trick staff into transferring money or handing over credentials.
Ransomware Attackers encrypt hotel systems and demand payment to unlock them, potentially shutting down booking systems, check-in processes, or access to room controls.
Wi-Fi Exploits
Insecure guest Wi-Fi networks can be an open door for attackers to intercept guest data or launch attacks within the hotel’s network.
Steps to Strengthen Your Cyber Defenses
Although the threat landscape is always evolving, there are basic steps hoteliers can take to reduce risk:
Set Up Strong Systems and Processes
▶ Segment Networks: Keep guest Wi-Fi separate from operational systems to prevent attackers from moving laterally across your infrastructure.
▶ Use Strong Access Controls: Limit access to sensitive systems and data to only those who need it. Require multi-factor authentication for administrative access.
Train Your Team Thoroughly
▶ Train Staff Regularly: Employees are your first line of defense. Ensure all staff—from front desk to housekeeping— know how to spot phishing attempts and understand basic cybersecurity best practices. Explain phishing, pretexting, and impersonation—especially scenarios that target help desks (e.g., fake password reset requests).
▶ Promote a Pause-and-Verify Culture: Encourage staff to question unusual or urgent requests. Make it clear that it’s okay to say “no” or escalate. Consider revising policies around when and how MFA and password resets are managed.
Maintain Your Systems
▶ Update Systems Promptly: Regularly patch software, devices, and servers to close known vulnerabilities.
▶ Collaborate: Sharing threat information helps the entire industry stay ahead of emerging threats and strengthens collective resilience. Join an information sharing and analysis center (ISAC) to access real-world insights and best practices.
Cybersecurity may seem complex, but ignoring it is far riskier. By investing in prevention and awareness, hoteliers can protect their operations, their brand, and most importantly, their guests.
We get it, and we can help. Connect with our team at media@avendra.com to dive deeper into today’s cybersecurity landscape.
More withdrinkstasty climateless impact. Amazing.
Oatly Barista Edition has 57% lower climate impact than comparable cow’s milk.*
Let’s team up to make delicious drinks that excite your current guests and bring in new ones. Partnering with Oatly puts you on the pulse of future beverage trends in coffee, cocktails, mocktails and everything in between—all while lowering your climate footprint. Our global team of culinary experts, drink
specialists, and award-winning baristas scour the world to pinpoint the flavors and techniques people are loving right now. If you’d like to chat about the new types of drinks we’re seeing out there and what your guests have in mind when they walk in, reach out to us at: media@avendra.com
Oatly is the world’s first food brand to qualify as a Climate Solutions Company** **Exponential Roadmap Initiative (ERI).
Less Waste Big Taste
About 1.3 billion tonnes of food is lost or wasted each year
Paul Bloxham Head of Culinary Avendra International Europe
As Head of Culinary – Europe, Paul Bloxham champions a smarter approach to reducing food waste in kitchens.
Here, he highlights the true cost of waste and shares simple, practical tips to help every chef turn scraps into something special.
The Cost of Kitchen Waste
In kitchens everywhere, whether at home or in professional restaurants, the amount of food waste is staggering. Roughly one-third of all food produced globally—about 1.3 billion tonnes—is lost or wasted each year, according to the UN Environment Programme (UNEP).
In the United States alone, around 133 billion pounds of edible food—
valued at over $161 billion—is wasted annually. While in Canada, food waste costs Canadians over $30 billion each year—equivalent to about two percent of the nation’s GDP, based on data from UNEP. More than 35% of the food produced in Mexico is lost or wasted annually, amounting to an estimated $25 billion, according to research by The Harvard Law School Food Law and Policy Clinic and The Global FoodBanking Network.
The problem isn’t just about wasted ingredients; it’s about wasted energy, water, money, and resources. From overripe bananas to surplus bread, every unnecessary discard contributes to a costly cycle that hits households, businesses, and the planet hard.
But the good news?
Every kitchen has the power to change this. And it starts with rethinking what we consider “waste.”
Top Tips for Waste-Conscious Cooking
Transforming scraps into something delicious doesn’t need to be complicated. Here are practical ways to waste less and save more.
1. Freeze First, Think Later
Unsure what to do with leftovers?
Freeze them. Bread, fruit peels, veg offcuts - freezing gives you time to plan and experiment without rushing.
2. Bread Should Never Be Binned
Stale bread? Perfect. Blitz into breadcrumbs, toast into crostini, cube into croutons, or even blend into dips like bread hummus. If nothing else, freeze slices for quick toasting later.
3. Master the Art of Pickling and Preserving
Pickling isn’t just trendy - it’s practical. Make quick pickles with spare veggies, ferment scraps into kimchi, or blend wilting greens and herb stems into vibrant pestos.
4. Discover Aquafaba Magic
That liquid from canned chickpeas? It’s aquafaba, and it works wonders as an egg substitute in baking, especially meringues or creamy sauces. Waste-free and plant-friendly.
5. Treat Skins and Stems Like Ingredients
Broccoli stalks, carrot tops, and beetroot skins aren’t wastethey’re opportunities. Use them in stocks, soups, chutneys, or even as a base for purees.
6. Rethink “Gone Off”
Brown bananas, soft tomatoes and wilted herbs are the stars of waste-conscious cooking. Think banana peel relishes, tomato sauces, and herb purees.
Looking Ahead: A Waste-Not Future
The food industry is undergoing a major shift, driven by consumer demand for sustainability and healthier choices. By 2026, expect to see waste-conscious cooking becoming a norm, not a niche. From breweries turning surplus bread into craft beers to chefs using banana skins in pasta sauces, creativity is leading the way.
Every ingredient saved, every recipe reimagined, and every crumb counted contributes to a less wasteful, more sustainable future. It also means greater profitability for hotels and better prices for guests.
So, next time you’re in the kitchen, pause before you toss. Less waste, big flavors, better habits. After all, every leftover deserves a second chance.
Interested in more culinary tips to enhance your menu offerings? Get in touch with us at media@avendra.com
Yesterday’s Croissant
Nearly Gone-Offie Loaf Cake
With Crushed Avocado, Eggs & Kimchi Ketchup
Ingredients:
1 croissants, 1 day old
½ ripe Hass avocado
Ingredients (16 slices):
7 tbsp coconut oil
5 over ripe bananas, mashed
¾ cup unrefined sugar
2 eggs
2 tsp vanilla extract
Zest of one Lemon
2 cups gluten free flour, self-raising
1 cup gluten free oats
2 tsp baking powder
Pinch of salt
2⁄3 cup Greek yogurt
3 tbsp + 1 tsp runny honey
1 apple grated
½ cup chocolate chips
Method:
Simply mix all of the ingredients together into a batter.
Line a loaf or cake tin with parchment paper.
Pour into the cake tin and bake for 45 mins at 350°F.
Drizzle with honey to serve and glaze.
1 tsp lime juice
½ tsp red pepper flakes or to taste
2 free range eggs
2 tsp vinegar for poaching eggs
2 tbsp Kimchi Ketchup
Salt and pepper to taste
Coriander, pea shoots and/or rocket leaves (optional)
½ cup manchego cheese, optional
Method:
Press and toast croissant in a sandwich press or on a grill with a flatiron. Remove avocado flesh from the avocado and smash with the chilli flakes, lime juice and salt and pepper. Puree Kimchi to a sauce consistency and decant into a squeezy bottle. Poach eggs in salted acidulated vinegar water to desired doneness. To serve, top the croissant with the smashed avocado, followed by the poached eggs, then the kimchi sauce and top with rocket, pea-shoots and or coriander if using. Finish with grated manchego cheese for added finesse.
Stay Ahead with The Avendra Edge
Discover Avendra International’s series of expert insights, industry news and trends, and inspiring client stories — everything you need to optimize operations, reduce costs and drive growth.
Cost Outlook Report
Projections and mitigation strategies to inform your upcoming budget.
“Meet in the Lobby” Podcast
Dive into the fascinating world of hospitality through the lens of experts who’ve lived it.
Edge Magazine
The latest tips and trends to optimize your operations.
Thank you to our valued Avendra-approved suppliers.
Want to learn more? Scan the QR code to explore our supplier network and discover how they can support your business.
