Avendra Edge Magazine: Spring/Summer 2026 - Continental Europe

CONTINENTAL EUROPE EDITION

Edge Magazine.

Your edge in hospitality and catering.

SPRING/SUMMER 2026

Fresh menu ideas and insights to HELP YOUR BUSINESS THRIVE! ▶ Practical cost-saving

and F&B tips to help protect margin

▶ Real operator stories

with measurable results

▶ Smarter systems for better

control and efficiency

▶ Leadership perspectives

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Contact details: News_Europe@avendra.com

CONTENTS

Contents Spring/Summer 2026 CONTINENTAL EUROPE Welcome to the latest edition of the Avendra Edge Magazine, focused on providing you with new solutions and the latest valuable market knowledge.

6 WELCOME We're excited to introduce this season’s The Edge Magazine

24 GET TO KNOW ...

Lara Thoenemann, VP Supply Chain Management Germany

8 CASE STUDY A procurement partnership that delivers beyond savings with PREM Group

28 WOMEN IN PROCUREMENT: LEADING WITH IMPACT Women are playing an important role in shaping procurement

14 THE 2026–27 F&B TRENDS Shaping guest demand, menu strategy and profitability.

A preview of our culinary guide 20 CASE STUDY Simplifying procurement for childcare catering with Busy Bees UK

14

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CONTENTS

34 34 5 WAYS TO USE LUXURY PERSONALISATION to Build Guest Loyalty 44 CASE STUDY Taking control across 17 sites: Smarter procurement in the care sector with HICA Group 50 WHERE IS YOUR CATERING OPERATION LOSING VALUABLE TIME? Our eProcurement system, Pi, helps reduce manual administration

50 58 MEET THE OPERATIONS TEAM A look at some of the people on our European operations team doing the behind-the-scenes work to support our clients 60 CASE STUDY A partnership driving innovation, advanced technology and sustainability with University of Birmingham, UK 66 THE NEXT CHAPTER OF PLANT-BASED FOOD What you need to know for 2026-27

EDITORIAL AND PRODUCTION TEAM Editor-in-Chief: Simona Hardy Editorial Director: Emily Rodway Assistant Editor: Dayene Moreira Designer: Nick Goodyear Copywriter: Peppa Sheridan

The Avendra Edge is a collection of resources designed to deliver the very latest actionable information and solutions.

Spring/Summer 2026 5

COMPANY

Welcome to the Spring/Summer Edition of the Avendra Edge Magazine!

I’m Ian Holliday, Vice President Growth and Retention at Avendra International, and I’m pleased to introduce the latest edition of The Edge Magazine.

As we move into the new season, operators across hospitality, healthcare, and education continue to face a demanding trading environment. Rising costs, changing customer expectations, labour pressures, and the need to do more with less are all shaping day-to-day decisions.

In this edition, we look at how procurement can play a practical role in helping organisations respond, from reducing purchasing complexity and improving supplier value, to supporting fresher menus, smarter systems, and greater control over spend.

6 Spring/Summer 2026

Culinary Insights & Food Trends Paul Bloxham, Head of Culinary at Avendra International – Europe, shares the latest plant-based trends from our culinary guide, alongside wider food and beverage insights designed to inspire menu development and help teams keep their customer offering fresh, relevant, and commercially effective.

Success Stories This issue features real examples from clients across Europe, including PREM Group, Busy Bees, HICA Group and the University of Birmingham.

Their stories show how organisations are using procurement more strategically - not only to manage costs, but to improve supplier performance, simplify processes, strengthen operational control, and create more time for their teams to focus on service delivery.

Smarter Operations We also explore practical ways operators can balance quality, experience, and cost in a challenging market. From costsaving strategies to hospitality insights on luxury personalisation and guest loyalty, this edition looks at the operational decisions that can make a measurable difference.

You’ll also find insight into how our Pi eProcurement platform is helping teams move away from manual, paper-based processes by improving visibility, simplifying ordering, and giving teams greater control over purchasing, stock, and spend.

People & Leadership Finally, we shine a spotlight on the people driving impact across Europe, including a feature on women in procurement leadership and the teams helping shape the future of the industry.

Plus, much more…

We hope this edition gives you useful ideas, practical insight, and inspiration to support your own organisation.

As your procurement partner, we’re here to help you get the best value from your suppliers, reduce complexity, and support your teams with the tools, insight, and expertise they need.

Please feel free to reach out to us at News_Europe@avendra.com.

Happy reading!

Spring/Summer 2026 7

CASE STUDY

PREM Group: Part 2

A Procurement Partnership that Delivers Beyond Savings

Paul Dempsey Chief Operating Officer PREM Group Ireland Following on from our Autumn/ Winter edition of the Edge Magazine, where we explored how PREM Group Ireland has streamlined procurement and reduced costs through its partnership with Avendra International, the relationship continues to deliver value across digital transformation and culinary innovation.

8 Spring/Summer 2026

Working closely with Chief Operating Officer Paul Dempsey and his team, Avendra supports PREM across multiple areas, from supplier management and cost control to sustainability, menu development and day-to-day operational support.

As Paul puts it, “When you’re dealing with tight margins and rising prices,

Client

PREM Group Ireland

Sector

Hospitality / Hotels & Serviced Apartments

Challenge Rising costs, complex supplier management and increasing pressure on operational teams to balance food and non-food procurement requirements alongside day-to-day hospitality delivery Solution

Strategic procurement partnership with Avendra International, combining hands-on account management, supplier consolidation and implementation of the Pi eProcurement platform

Result

Improved cost control, reduced administrative burden, enhanced visibility across multiple sites and significant savings, including reduced system costs and more efficient purchasing processes

CASE STUDY SNAPSHOT

CASE STUDY

Spring/Summer 2026 9

CASE STUDY

“When you’re dealing with tight margins and rising prices, you need a system and a team you can trust. That’s exactly what we’ve got with Avendra International.” you need a system and a team you can trust. That’s exactly what we’ve got with Avendra International.”

Pi eProcurement system is driving control, visibility and efficiency A central pillar of the partnership is Pi, Avendra International’s e-procurement platform, which has become an essential tool across PREM’s operations.

Designed to simplify ordering, invoicing and supplier management, Pi enables hotel teams to manage procurement through one intuitive system. For chefs and managers, this means less time spent on admin and more time focused on delivering exceptional guest experiences.

As Paul adds: “Pi is one of the best systems I’ve worked with. It’s intuitive, efficient and it saves our chefs a massive amount of time.”

10 Spring/Summer 2026

Beyond ease of use, Pi delivers meaningful financial and operational benefits.

Automated invoice capture flags discrepancies, while centralised purchasing ensures consistency and control across multiple sites.

The system also removes the need for costly third-party platforms, delivering significant savings on licence fees alone.

Confirms Paul, “Pi gives us the level of transparency and assurance we need when operating and managing multiple sites.”

CASE STUDY

Culinary: Supporting recipe creativity and menu innovation Alongside digital transformation, Avendra International is playing a key role in supporting culinary innovation across the PREM portfolio.

Working closely with Avendra’s Head of Culinary, Paul Bloxham, the team is bringing fresh ideas and practical solutions to kitchens across the group. From trend-led menu development to new product sourcing, the focus is on delivering dishes that excite guests while remaining operationally viable.

One standout example has been the development of a Guinnessproofed pizza dough for The Hoban Hotel’s outdoor dining offer; a simple but distinctive concept that helped set the venue apart.

As Paul reflects, “Paul Bloxham is brilliant. He speaks the language of chefs… and brings ideas that are realistic and exciting. It’s like having a development chef in your back pocket.”

This level of support is proving invaluable across the group, with ongoing collaboration helping to refresh menus, introduce new concepts and inspire kitchen teams.

The value of a long-term procurement partnership As the partnership continues to evolve, PREM Group Ireland is wellpositioned to build on its progress, combining digital tools, expert support and culinary innovation to drive further efficiencies and enhance the guest experience.

Get in touch. Reach out to our team to explore how Avendra International can help your organisation: News_Europe@avendra.com.

Read the full case study here https://bit.ly/PREMcasestudyIE

Spring/Summer 2026 11

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EXPERTISE

A preview of our Culinary Guide: F&B Trends & Insights 2026–27

Paul Bloxham Head of Culinary Avendra International Europe

The 2026–27 F&B Trends Shaping Guest Demand, Menu Strategy and Profitability 14 Spring/Summer 2026

EXPERTISE

In 2026 and beyond, the forces reshaping what people eat and drink aren’t just culinary they’re pharmaceutical, technological and deeply cultural.

#1 Small Plates & Sharing

There is a real opportunity for operators to evolve, not just by refreshing menus, but by rethinking how they feed and serve customers in ways that improve margins, strengthen competitiveness, and stay future-focused.

The traditional three-mealsa-day model is losing ground.

Customers, particularly younger audiences, are replacing structured mealtimes with flexible grazing and sharing.

In our latest Culinary Guide, F&B Trends and Insights 2026-2027, I explore twelve of the most significant trends shaping food and drink today - from changing eating behaviours and functional drinks to global cuisine authenticity and data-driven waste reduction.

Small plates, bold flavours and shareable formats are resonating strongly.

The opportunity isn’t simply to divide existing dishes, but to design menus that are built for variety, discovery and social dining from the outset.

Here’s a snapshot of five, and the opportunities they open up for your operation.

Spring/Summer 2026 15

EXPERTISE

#2 The Ozempic Effect

#3 Functional Drinks

GLP-1 medications like Ozempic and Wegovy are reshaping how millions of people eat. Users typically eat smaller portions, prioritise protein and nutrient density, and are less drawn to ultra-processed options. European adoption is still growing, but the direction of travel is clear.

Customers increasingly want drinks that do something - promote relaxation, sharpen focus or lift mood - without sacrificing flavour. Adaptogens, nootropics, proteins and mushroom-based ingredients are moving out of the wellness aisle and into the hands of bartenders and baristas.

The opportunity isn’t to restrict your menu. It’s to ensure every menu has something genuinely nourishing and pleasurable for every customer - alongside the permissible indulgences that keep everyone happy.

Try introducing one or two functional ingredients into your drinks programme - think adaptogen-infused lattes, mushroom hot chocolates or botanical sodas with a wellness story. As always, lead with flavour first, function second.

16 Spring/Summer 2026

EXPERTISE

#4 Global Cuisine Done Properly

#5 Rethinking Food Waste

Customers are revisiting their favourite global cuisines - like Japanese, Italian, Indian, Mexican, and Iberian - with a more critical eye. They demand authenticity and integrity, driven by ancient techniques (like fermentation and fat browning), global twists on local comfort foods, and chef secrets shared on social media.

Reducing food waste is no longer just a sustainability goal - it’s a clear commercial opportunity.

The opportunity isn’t to widen your menu, but to go deeper.

Focus on regionality, technique, and provenance to build a food narrative customers can genuinely connect with.

Through eProcurement solutions like Avendra’s Pi system, operators can connect purchasing, ordering and usage data, helping to align supply more closely with demand and reduce over-ordering before it happens. Meanwhile, packaging and storage innovations are minimising spoilage, and unavoidable by-products are increasingly being repurposed.

Spring/Summer 2026 17

EXPERTISE

Recipe Armenian Duck Quesadilla Pipelchuma, Pomegranate & Kale Ingredients 250g shredded duck confit 2 sweet potatoes, chopped 1cm cubes 1 red pepper, thin strips 2 red onions, thin strips 15 ml extra virgin olive oil 15 ml paprika + 5g cumin 20g Zaatar crunch (optional) Salt and pepper to taste 4 large whole wheat tortillas or lavash flatbread 150g grated mozzarella 150g crumbled feta or goat’s cheese 50ml pomegranate molasses syrup Kale salsa 1 avocado + 200g kale 1 lemon juiced 1 large jalapeno deseeded 15g bunch fresh coriander Salt and pepper to taste Pipelchuma dip 3 cloves garlic 25ml extra virgin olive oil 25ml pipelchuma or harissa paste 25ml Greek yogurt 25ml sour cream + 25ml mayo Salt & pepper to taste 10ml lemon juice 18 Spring/Summer 2026

Serves 4 Method Component prep

▶ Roasted sweet potato: Toss

sweet potato cubes with oil, cumin, lemon zest, and paprika; bake at 200°C for 15–20 mins, then coarsely mash with a fork. ▶ Kale salsa: Blanch kale for 2 mins, shock in ice water, and pat dry. Blend with other salsa ingredients until smooth. ▶ Pipelchuma dip: Sauté chopped garlic in oil until aromatic; whisk into the yogurt, sour cream, mayo, and pipelchuma or harissa paste.

Quesadilla assembly 1. Sauté shredded duck confit for 2-3 mins over medium heat.

2. Place a tortilla in a dry pan; on one half, layer sweet potato, duck, peppers, onions, both cheeses, za'atar, molasses, squeeze of lemon juice.

3. Fold tortilla and dry fry or griddle for 2-3 mins per side until golden and cheese is melted.

4. Serve the hot quesadillas alongside the kale salsa and pipelchuma dip.

EXPERTISE

Scan the QR code to watch our video

These five trends are just the starting point.

Explore all 12 in detail, alongside practical actions and chef-developed recipes designed to help operators turn insight into impact.

Download your full guide Alternate link: https://bit.ly/f-and-b-2026

To explore how we can support your menu strategy, contact your account manager or email News_Europe@avendra.com

Spring/Summer 2026 19

CASE STUDY

Busy Bees UK: Simplifying procurement for childcare catering European Procurement and Contracting, he quickly identified an opportunity to strengthen the organisation’s approach, building on its partnership with Avendra International.

David Ayriss Head of European Procurement & Contracting, Busy Bees Introduction Feeding more than 30,000 children every day across over 350 centres, Busy Bees UK operates at a scale where consistency, compliance and control are essential. When David Ayriss joined Busy Bees as Head of 20 Spring/Summer 2026

At the core of the challenge was visibility. With around 33,000 invoices being processed annually, alongside the need to meet strict allergen requirements and NHS Startwell-aligned menus, the business needed a more streamlined, controlled system.

As David puts it, “You can’t improve what you can’t measure.

We needed greater visibility across our supply chain.”

Client

Busy Bees UK

Sector

Childcare / Catering Procurement

Challenge Limited visibility of operations across 350+ sites, with 33,000 invoices processed each year manually, and compliance with strict allergen and nutritional legislation Solution

Implementation of Avendra’s Pi eProcurement platform to centralise ordering, invoicing and menu management, alongside ongoing account management support

Result

More efficient procurement, greater visibility, compliance with industry standards, and reduced administrative burden across the organisation

CASE STUDY SNAPSHOT

CASE STUDY

Spring/Summer 2026 21

CASE STUDY

Implementing systems to drive efficiencies The introduction of Avendra’s Pi eProcurement platform has transformed how Busy Bees UK manages its catering operations. By integrating online ordering, invoice consolidation and menu and recipe management into one system, Busy Bees centres now order only from approved product lists at agreed prices, ensuring both financial control and compliance.

David shares, “Allergens are a massive deal in our environment.

We need our centres to order from our prescribed product lists. With that control, we maintain alignment to our NHS-accredited menus – it’s fundamental to our operations.”

Operationally, the impact of Pi’s technology has been significant.

Thousands of invoices have been replaced by a single monthly process, reducing administrative burden and improving oversight.

“Avendra International understands our business and growth trajectory …

Sarah [our Avendra account manager] is considered part of my procurement team” 22 Spring/Summer 2026

CASE STUDY

A partnership that goes beyond procurement Enhanced data visibility and benchmarking are supporting more strategic decision-making across the business. And for Busy Bees UK, the real value lies in the partnership itself. The Avendra International team of experts operates as an extension of the Busy Bees team, providing ongoing support and insight.

As David explains, “Avendra International understands our business and growth trajectory … Sarah [our account manager] is considered part of my procurement team.”

This collaborative approach is helping Busy Bees not only streamline its operations today but also build a procurement function that can evolve alongside its continued growth.

Read the full case study here https://bit.ly/BBcasestudyUK Get in touch. If you’re interested in streamlining procurement, reducing admin and improving spend visibility, get in touch: News_Europe@avendra.com.

Spring/Summer 2026 23

COMPANY

Supporting Clients Across Europe

GET TO KNOW:

Lara Thoenemann With more than 15 years of experience across retail and hospitality, Lara has built her career around transforming supply chains, strengthening supplier partnerships and delivering long-term value through procurement strategy.

leadership, the trends shaping the industry, and the advice she would give to women looking to build a career in the field.

We spoke with Lara about her journey into supply chain

Lara: “My journey in supply chain has been shaped by a deep

24 Spring/Summer 2026

How would you describe your journey into supply chain leadership?

“What has driven my development is a consistent focus on transformation - understanding where processes need to evolve, building the right partnerships, and implementing solutions that are both sustainable and commercially valuable.ˮ interest in how complex networks work and how the right structures can create real, measurable value.

Over the past 15 years, I’ve built my experience across procurement, category and supplier management, performance frameworks, and endto-end supply chain optimisation.

Chain function in Germany, where I focus on creating resilient, efficient and future-ready supply chain strategies that support both our clients and our business growth.”

What has driven my development is a consistent focus on transformation - understanding where processes need to evolve, building the right partnerships, and implementing solutions that are both sustainable and commercially valuable.

Lara: “The most rewarding part has been seeing the impact of long-term transformation -when a strategy you develop doesn’t just work on paper, but actually makes life easier for operations, strengthens supplier relationships, and creates measurable value over time.

This mindset ultimately led me to my current role leading the Supply

I also find it incredibly motivating to help teams grow. Watching

What has been the most rewarding part of your career so far?

Spring/Summer 2026 25

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news_europe@avendra.com

colleagues gain confidence, take ownership, and succeed in their roles is something I deeply value.”

and across teams. Collaboration is one of the most powerful leadership tools in this field.

What trends in supply chain are you most excited about?

And finally: don’t wait for the ‘perfect moment’ or the ‘perfect skill set’ before you step up.

Growth happens when you stretch yourself, not when everything feels comfortable.”

Lara: “I’m especially excited about how data transparency and digitalisation are reshaping procurement.

Tools that allow us to proactively predict risks, optimise categories more precisely, and collaborate more effectively with suppliers will fundamentally change how we work.”

What advice would you give to women aspiring to leadership in this field?

Lara: “My biggest advice is: own your expertise. Supply chain is an environment where deep knowledge truly matters, and you should feel confident in the value you bring.

Second, build strong relationships - across functions, across markets,

What do you enjoy doing outside of work?

Lara: “Outside of work, I enjoy switching off through activities that help me reset - whether that’s being outdoors, travelling, or discovering new places with family and friends.

I also have a habit of turning everyday situations into small optimisation projects - whether it’s organising a pantry or planning a travel route. It seems my supply chain brain never fully switches off!”

“I’m especially excited about how data transparency and digitalisation are reshaping procurement” Spring/Summer 2026 27

COMPANY

Women in Procurement: Leading with Impact Behind every well-run supply chain is a team making smart decisions under pressure, and across hospitality, healthcare and education, women are playing an important role in shaping procurement.

28 Spring/Summer 2026

Perspectives on Leadership. Simona Hardy, Nicola Davidson and Francesca Fowler share their experiences, with five themes emerging, from building confidence and capability to enabling teams to perform at their best.

Five Tips for Career Growth 1.

Confidence grows through action - not perfection.

Progress rarely comes from feeling fully ready. It comes from stepping forward, taking ownership, and learning in real time - supported by a team that creates space to do so.

3.

Stretch opportunities build capability.

Taking on unfamiliar challenges - whether projects, roles or environments - builds resilience, confidence and practical experience that cannot be gained otherwise.

5.

Leadership shapes confidence and progression.

Leaders who recognise potential, provide opportunities and actively support their teams play a direct role in how individuals grow and progress.

2.

Mentoring and support accelerate growth.

Actively seeking support - whether through mentors, peers or wider networks - can unlock faster development. Equally, offering that support strengthens capability across the team.

4.

Learning is an ongoing responsibility.

Strong performers stay curious.

They ask questions, seek different perspectives and continue to build their knowledge to adapt to new challenges.

Learn more

Spring/Summer 2026 29

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YOU DRIVE, WE CARE.

What They'd Tell You “You can be a mentor at any stage - and you’ll often learn as much as you give.”

Francesca Fowler Senior HR Business Partner Supply Chain & GPO’s Europe and LATAM

“Don’t wait to be asked - reach out. Most people are more than willing to support you, and often feel valued when you do.”

Simona Hardy Marketing Director Europe

“Your background doesn’t limit you.

What matters is how you use it - and having the confidence to step forward.”

Nicola Davidson Client Services Director UK

The Common Thread When individuals are supported to grow, and leaders actively invest in their teams, the impact goes beyond careers; it strengthens performance, collaboration and outcomes across the organisation.

Spring/Summer 2026 31

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EXPERTISE

5 WAY S T O U S E

Luxury Personalisation T O B U I L D G U E S T L O YA LT Y Dorien Murphy Director of Luxury Accounts Avendra International US

I

luxury isn’t about excess. It’s about ease. It’s about creating a stay that feels seamless, considered and quietly tailored to the individual.

In today’s luxury landscape, where curated experiences are everywhere and expectations are higher than ever, true

Guests are travelling less frequently, but spending more when they do; choosing meaningful, high-quality experiences over volume. That puts loyalty and repeat stays firmly at the centre of any luxury strategy.

And the key to earning that loyalty?

Intentionality.

have spent my career working across boutique and luxury hospitality, with a particular focus on food and beverage. What has always fascinated me is how the smallest details, often the ones guests never consciously notice, are the ones they remember most.

34 Spring/Summer 2026

EXPERTISE

Spring/Summer 2026 35

EXPERTISE

Here are five ways I see leading operators embedding that thinking into the guest experience: PRE‑ARRIVAL

1

Set the Tone Before They Arrive

The experience starts long before the guest reaches reception. Prearrival communication is one of the most underused opportunities in luxury hospitality and is ideal for helping to understand intent.

For example, in the welcome email, ask for purpose of travelling, what matters to them on this trip, preferred forms of address, or whether they are celebrating something.

Simple touches like this allow you to shape the experience in a way that feels natural and not staged.

When this is done well, the guest arrives feeling expected, not processed.

36 Spring/Summer 2026

EXPERTISE

ARRIVAL & FIRST IMPRESSIONS

2

Set the Emotional Tone

The first 30 seconds sets the tone so it’s important to get this right.

In a luxury setting, the goal is simple: remove friction. Greet guests personally, acknowledge why they are there and make check-in feel almost invisible. It’s about creating a sense of calm and confidence

from the outset: we were ready and expecting you.

One approach I’ve seen work particularly well is a simple daily team briefing focused on key arrivals, ensuring everyone understands who is arriving, what matters to them and how to deliver a consistent experience across departments.

If a guest can relax the moment they walk through the door, you’ve already done a lot of the work in building trust and loyalty.

Spring/Summer 2026 37

EXPERTISE

IN-ROOM PERSONALISATION

3

Make it Feel Considered

The guest room is where personalisation becomes tangible.

Let the room prove they were expected: a personalised key sleeve, a favourite drink already chilled, a regionally inspired keepsake for a child or milestone.

These thoughtful yet tangible moments become the stories they take home and the reason they return. Details are the new souvenirs.

Across the UK and Europe, I’m seeing more properties lean into a sense of place whether that’s locally produced food and drink, artisan products, or regionally inspired details.

These are the moments guests take home with them, along with the story of how it made them feel.

38 Spring/Summer 2026

EXPERTISE

FOOD & BEVERAGE

4

Make It Feel Natural

Food and beverage is one of the most powerful tools for personalisation but it has to feel effortless.

The key is continuity. Preferences should follow the guest throughout the property. Dietary requirements, pacing, even small details like preferred drinks or portion sizes should be understood without repeated conversations.

When done well, service feels caring and intuitive rather than data-driven. The best F&B personalisation is only as good as the products behind it - which means having reliable access to the right quality ingredients and supplies, delivered consistently, so your team can focus on the guest rather than the logistics.

Spring/Summer 2026 39

EXPERTISE

WELLNESS BEYOND THE SPA

5

Bring it into the Stay

Wellness is no longer confined to the spa, particularly in the European market, where wellbeing is increasingly seen as part of the overall travel experience.

We are seeing growing demand for in-room wellness touches: sleep-focused amenities, calming teas, curated wellness minibars, fitness or recovery tools, and small rituals that help guests unwind on their own terms.

This doesn’t replace the spa experience but complements it. In many cases, it actually encourages further engagement. When guests feel rested during their stay, they associate that feeling with where they are and that’s incredibly powerful.

40 Spring/Summer 2026

We Get It, and We Can Help.

The details are the difference.

If you'd like to talk through how to build these moments into your guest experience, consistently and at scale, we'd love to help.

News_Europe@avendra.com.

MAKE IT HAPPEN

EXPERTISE

Actionable Tips for Creating a Personalised Guest Experience Start early Use pre‑arrival emails to understand guests’ purpose of travel and preferences.

Capture what matters Record occasions, preferred forms of address, and personal details in your systems.

Align your team Review notable arrivals and guest insights in daily briefings.

Address guests with intention Use their preferred names, titles and pronouns.

Acknowledge their journey Warmly recognise the reason for travel - celebration, business, or rest.

Perfect the arrival Keep check‑ins calm, coordinated and efficient.

TIP Cut out and duplicate this list for distribution or recurring meetings.

Add subtle touches Personalise key packets, room amenities and welcome details.

Think beyond amenities Tailor snacks, drinks and dietary options; offer curated in‑room rituals (tea, cocktails, wellness).

Anticipate needs Use guest history to reduce unnecessary questions.

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CASE STUDY

Taking control across 17 sites:

Smarter Procurement in the Care Sector Mark Midgley Group Hospitality, Wellbeing & Procurement Manager, HICA Group

The HICA Group is a not-forprofit care provider operating 17 care and support centres across the North of England. With more than 150 suppliers spanning food, beverage, uniforms, waste, energy and more, procurement had become increasingly complex.

44 Spring/Summer 2026

In early 2025, HICA partnered with Avendra International to bring greater structure, visibility and efficiency to its procurement activities.

Mark Midgley, Group Hospitality, Wellbeing & Procurement Manager, shares, “What started as a food procurement conversation has very quickly developed into a much wider partnership.”

Pi Procurement system: Centralising control and simplifying operations A key part of this transformation has been the rollout of Avendra’s Pi eProcurement system, designed

Client

HICA Group

Sector

Care Sector / Residential & Specialist Care

Challenge Managing 150+ suppliers across 17 sites, with limited visibility, high administrative burden and rising costs across multiple categories including energy Solution

Strategic partnership with Avendra International, combining food and non-food supplier consolidation, energy procurement support and implementation of the Pi eProcurement system

Result

Streamlined supplier base, improved cost control and governance, and approximately £100,000 annual energy savings alongside wider operational efficiencies

CASE STUDY SNAPSHOT

CASE STUDY

Spring/Summer 2026 45

CASE STUDY

to bring ordering, invoicing and supplier management into one central platform.

Mark says, “We’ve got 153 suppliers supporting our 17 centres, so our ultimate goal is to centralise ordering and invoicing through one digital platform.”

Pi is already delivering significant benefits, enabling teams to track spend, manage supplier orders and ensure compliance - all from one place.

“Pi does all of that … that level of control, cost management and forecasting in one place is a game changer.”

The system also supports menu management, allergen tracking and cost-per-serve insights, helping chefs maintain consistency and compliance across sites.

Mark adds, “Our chefs are loving the menu management module … It’s given us consistency and control.”

“Avendra understood our wider needs, stepped in and handled the whole process. The savings were significant and, more importantly, it removed a huge piece of work from my desk.”

46 Spring/Summer 2026

CASE STUDY

“It’s great to continually review everything… Avendra will benchmark what suppliers are proposing and check the market on our behalf.”

Energy: Unlocking significant cost savings Beyond core procurement, Avendra International has also supported HICA in reviewing and optimising its energy contracts, an area often overlooked but with significant cost-saving potential.

Working with specialist energy partner Radius, Avendra conducted a full review of HICA’s gas and electricity procurement, taking the organisation to market

to secure competitive fixed-rate contracts.

The result was approximately £100,000 in annual savings, alongside reduced administrative burden and improved contract visibility.

“Avendra understood our wider needs, stepped in and handled the whole process,” Mark says.

“The savings were significant and, more importantly, it removed a huge piece of work from my desk.”

Spring/Summer 2026 47

CASE STUDY

A long-term procurement partnership As the partnership develops, HICA continues to expand its use of Pi, with plans to centralise procurement across all categories, from food and uniforms to contracts and reporting.

Mark says, “It’s great to continually review everything… Avendra will benchmark what suppliers are proposing and check the market on our behalf.”

Looking ahead By combining digital tools, expert support and strategic insight, HICA is building a procurement model that reduces complexity, improves control and frees up teams to focus on delivering high-quality care.

Mark reflects, “Our chefs are busy.

They need to be able to go online, order what they need, and trust that it’s all tracked, approved and efficient. That’s where we’re heading, and Avendra is helping us get there.”

E N E R G Y : A smarter opportunity for savings Energy is often one of the most overlooked areas of spend - but as HICA’s experience shows, it can also be one of the most impactful opportunities to reduce costs.

Through our partnerships Avendra International supports clients in reviewing and optimising their energy contracts.

Even if you’re mid-contract, we can: ▶ Benchmark your current

energy rates

▶ Identify immediate cost-saving

opportunities

▶ Advise on forward pricing and

Read the full case study here https://bit.ly/HICAcasestudyUK

48 Spring/Summer 2026

improved contract terms

To find out what this could mean for your organisation, speak to your Avendra International account manager or contact us at News_Europe@avendra.com.

Availability: Continental Europe

SYSTEMS

Where is your catering operation losing valuable time?

Jeff Watts eProcurement Solutions Manager

Our eProcurement system, Pi, helps reduce manual administration to help teams focus on providing exceptional customer experiences.

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SYSTEMS

Across hospitality, education, and healthcare, catering teams are being asked to deliver more with fewer people, tighter budgets, and rising expectations. At the same time, valuable time and resource are often being absorbed by manual administration behind the scenes.

Pi, Avendra International’s eProcurement platform*, is designed to simplify and connect everyday operational processes - helping reduce administrative pressure, improve efficiency, and give teams more time to focus on delivering exceptional customer experiences.

Here are some of the areas where it can make a big difference to your operations. *Note: Avendra's eProcurement system Pi is available across Europe, with some modules currently offered in selected markets as part of a phased rollout.

Spring/Summer 2026 51

SYSTEMS

Menu Management

Update Once, Apply Everywhere

Even a small menu change can create a chain of manual updates - production sheets, purchasing lists, allergen information, printed menus, and internal communications all need to be amended individually.

Pi’s Menu Management tool centralises this process, allowing a single update to flow automatically through recipe ordering, purchasing, allergen data, and reporting.

For multi-site operations in education, healthcare, and hospitality, the efficiency gains can be substantial, helping teams maintain consistency across locations while removing duplicated effort and version control issues.

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Stock Checking

Moving Beyond Paper and Spreadsheets Paper stock checks and manually maintained spreadsheets are still widely used across many catering operations, despite the time they consume and the risk of inconsistency.

Pi supports a more structured stock management process. Once a stock count is completed, the system generates an accurate stock valuation, while automatically allocating values at nominal code level. This removes the need for manual calculation and reduces the administrative burden of post-count reconciliation.

The result is clearer financial visibility and more reliable stock control information, helping teams understand true stock value and performance without additional manual processing.

SYSTEMS

Invoice Processing

From Hundreds to One One of the biggest hidden drains on resource is invoice management.

Processing hundreds of supplier invoices each month by manually entering data, reconciling discrepancies, and chasing errors is time-consuming and prone to mistakes.

With Pi, supplier invoices are consolidated into a single online statement, which reduces manual administration and improves visibility across procurement and finance teams.

More Time for What Matters Individually, each improvement saves time. Collectively, they can transform how a catering operation runs.

By automating repetitive administrative tasks, Pi allows teams to refocus their time on food quality, customer experience, and operational excellence - the areas that truly make a difference.

Get in Touch.

To find out how Pi could support your operation, get in touch with the Avendra International team today: News_Europe@avendra.com Spring/Summer 2026 53

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COMPANY

Supporting Clients Across Europe

Meet the Operations Team Julia Hemsley Head of Operations Avendra International Europe

As a hospitality or foodservice operator, your focus is on delivering great experiences for your customers. Managing procurement, chasing supplier invoices, training staff on new systems and keeping data accurate - that's where the Avendra team come in.

We see ourselves as an extension of your team, a proactive partner

working every day to reduce costs, resolve issues and free up your time for what matters most.

Here's a look at some of the people on our European operations team doing the behind-the-scenes work to support our clients. * Avendra's eProcurement system Pi is available across Europe, with some modules currently offered in selected markets as part of a phased rollout.

Pi SUPPORT*

Ellis Carlin Client Operations Manager What does day-to-day Pi system support look like?

Day to day, Pi support is focused on helping clients, suppliers and internal teams keep everything running smoothly. That includes system support, training, and resolving a wide range of operational queries to ensure a consistent and reliable service.

Can you share a recent example where Pi support made a real difference for a client?

A recent example involved a healthcare client who regularly uses one of our Intelligence reports. Over time, they identified opportunities to improve how the report functioned for their internal processes and shared detailed feedback with us.

We worked closely with them to gather requirements and collaborate with our system development team

on enhancements. Once implemented, the updated report allowed the client to improve the accuracy of their internal reporting and use the system more effectively across their organisation. It’s a strong example of how client feedback directly shapes the evolution of Pi. How do you ensure training delivers real value for clients?

Training is designed to be consistent, structured and easy to engage with, ensuring clients feel confident using the system from day one.

What’s one Pi feature clients may be underusing?

There are a lot of powerful features within Pi that clients don’t always realise the full value of, and it often depends on how they operate day to day.

One example is the Food Checker feature available within the menu management module, which allows operators to generate a simple URL or QR code that provides consumers with allergen and nutritional information. This helps customers make informed choices quickly and easily, while supporting compliance and transparency across the operation. For many clients, this can be a really practical way to enhance the customer experience.

Spring/Summer 2026 57

COMPANY

ANALYTICS & PROCUREMENT SUPPORT

Darya Goodfellow Analytics & Billing Operations Manager What does day-to-day procurement support look like?

We're working in the background to make sure orders, pricing and supplier performance are all where they should be. You have someone who knows your operation, understands your pressures and is there to take problems off your plate before they escalate.

Why does benchmarking matter to operators?

It's about making sure your contracts deliver the value they promised. We track supplier performance and flag where things are being met, exceeded or underperforming - giving you

clear evidence to stay in control and make confident commercial decisions, rather than relying on assumptions.

What might clients not realise you can help with beyond contracts?

There's a lot of value to be found beyond the initial contract. We continuously monitor performance and identify opportunities - whether that's cost reductions, product alternatives or supplier consolidation. It's about making sure your agreements keep working hard for you over time, not just at the point of signing.

Can you share a recent example of impact?

We identified a number of pricing lines for a client where increases had been applied that weren't supported by wider market trends. We pulled together all the evidence and shared it with their Avendra Procurement Manager, who was able to use it to have a direct conversation with the supplier. Those prices were reviewed and reduced - a tangible saving, and a good example of what active contract management can deliver.

We're working in the background to make sure orders, pricing and supplier performance are all where they should be.

58 Spring/Summer 2026

EBILLING*

Lisa Dow eBilling Coordinator What does your day-to-day work involve?

Day-to-day, we're processing and validating supplier invoices and managing queries from clients, suppliers and colleagues. Getting this right gives clients confidence that what they're being charged is correct and that suppliers are being paid accurately and on time - running smoothly in the background, so they don't have to think about it.

Why should operators move away from manual billing?

It's time-consuming, and it's easy for things to get missed when you're dealing with multiple suppliers and invoices. eBilling brings everything into one place, applies consistency and catches issues early. It's not just about saving time - it's about having better visibility and control over your spend.

What difference has it made in practice?

One client was dealing with a high volume of invoice queries and spending considerable time going back and forth with suppliers.

By using Pi eBilling, we help the client to standardise their process, identify recurring issues and resolve them at source. The number of queries dropped significantly and, importantly, the client team got that time back to focus on running their operation.

We're Here When You Need Us. What you've read here is just a snapshot. Across Europe, our Avenda operations team is working every day, across time zones, markets and languages, to make sure your operation runs smoothly, your costs are controlled, and you and your team have the time to focus on delighting your customers!

Think of us as the team behind your team.

If you want to understand more about what we can do for your operation, we'd love to hear from you: News_Europe@avendra.com Spring/Summer 2026 59

CASE STUDY

University of Birmingham : Part 2

Partnership driving innovation, advanced technology and sustainability

Shaun Craig Associate Director of Culinary & Development University of Birmingham In our Autumn/Winter edition of the Edge Magazine, we explored how the University of Birmingham partnered with Avendra International to streamline procurement and enhance its large-scale catering operation. Building on this, Avendra continues to help the University advance its goals through digital innovation, sustainability, and culinary creativity.

60 Spring/Summer 2026

Supporting more than 20 outlets and a year-round hospitality operation, Avendra works closely with Shaun Craig, Associate Director of Culinary & Development at at the University, and his team as an embedded partner, delivering procurement expertise, data insights and hands-on support across multiple areas.

As Shaun explains, “Avendra International takes care of that and their on-site presence makes all the difference.”

Client

University of Birmingham

Sector

Higher Education / Catering & Hospitality

Challenge Managing a large, complex catering operation across 20 outlets, while improving efficiency, maintaining compliance and delivering on ambitious sustainability goals Solution

Partnership with Avendra International, integrating the Pi eProcurement platform with EPOS systems, alongside on-site procurement support and culinary collaboration

Result

Streamlined operations, reduced invoicing from 18,000+ to 12 monthly payments, improved data visibility, and enhanced sustainability performance through initiatives such as carbon tracking and low-emission menus

CASE STUDY SNAPSHOT

CASE STUDY

Spring/Summer 2026 61

CASE STUDY

“Pi [Avendra's eProcurement system] is one of the best systems I’ve worked with - it gives me all the data insights I need to make better decisions.”

Pi eProcurement system is driving commercial and operational efficiencies At the heart of the University’s approach is Pi, Avendra’s eProcurement platform, which underpins efficiency, visibility and informed decision-making.

Integrated with the University’s EPOS system, Pi provides realtime insights into purchasing, pricing and sales trends.

This allows the team to respond quickly to supply chain challenges, track performance and make more strategic decisions across the operation.

The impact has been significant.

Manual invoicing has been reduced from more than 18,000 individual invoices per year to just 12 consolidated payments, while stocktakes that once took days are now completed in hours.

62 Spring/Summer 2026

For Shaun, the system’s value goes even further: “Pi is one of the best systems I’ve worked with - it gives me all the data insights I need to make better decisions.”

Pi also supports allergen management, menu development and sustainability initiatives, including carbon labelling and waste tracking, all from a single platform.

Culinary expertise bringing innovations to meet students' needs Alongside operational efficiencies, Avendra plays a key role in supporting culinary innovation across the University campus.

CASE STUDY

Working with Avendra’s Head of Culinary in Europe, Paul Bloxham, the team has helped develop new food concepts, including a vibrant street food destination in the Vale Village area. Transforming a former staff canteen into a dynamic student hub, the concept features multiple counters and rotating menus designed to keep the offer fresh and engaging.

Explains Shaun: “Avendra International helped us trial dishes, source new products and bring the concept to life.”

This collaborative approach ensures that innovation is both creative and practical, balancing quality, cost and operational feasibility.

Long-term procurement partnership driving best value With a strong foundation in place, the partnership continues to support the University’s ambitions

around sustainability, efficiency and innovation, ensuring its catering operation remains fit for the future.

As Shaun concludes: “They’re not just a supplier, they’re part of the team and they’re with us all the way.”

Get in touch. Need support with procurement, sustainability, culinary or operational efficiency? Our team is here to help. Get in touch: News_Europe@avendra.com.

Read the full case study here https://bit.ly/UofBcasestudy

Spring/Summer 2026 63

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EXPERTISE

The Next Chapter of Plant-Based Food What you need to know for 2026-27.

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EXPERTISE

Not long ago, plant-based menus were defined by what they removed. Today, they’re defined by what they add flavour, creativity, comfort, and choice.

Paul Bloxham Head of Culinary Avendra International Europe Across the kitchens and teams I work with throughout the UK, Ireland, and Continental Europe, plant-based eating has quietly shifted from niche to normal.

Vegan, vegetarian, flexitarian, and reducetarian diets are no longer separate lanes, they’re blending into a shared appetite for food that feels good and tastes great.

Spring/Summer 2026 67

EXPERTISE

The plantbased shift This shift to plant-based eating is also reflected in the numbers.

The global plant-based food market was valued at USD 14.2bn in 2025 and is forecast to reach USD 44.2bn by 2035, growing at around 12% a year. But what matters most isn’t the growth itself - it’s how operators and chefs respond to it in practical, creative ways.

Plant-based food today isn’t just about replacing meat it’s about reimagining what’s possible on the plate. Chefs, catering teams and foodservice operators are putting vegetables, grains, pulses, sea ingredients, and fermentation at the centre of menus, creating dishes that are flavourful, visually exciting, and genuinely craveable.

That thinking sits behind our Culinary Guide: Plant-Based Food Trends 2026. The full guide explores ten trends in depth - and here’s a glimpse at five of these shifts we’re seeing take hold across Europe.

68 Spring/Summer 2026

EXPERTISE

#1 Crafting tradition

#2 Comfort re-loaded

There’s a renewed appreciation for traditional cuisines, particularly Mediterranean cooking, where vegetables have always played a central role.

Comfort food is also making a return - but with a clear evolution.

Regional ingredients, small plates, and historic recipes are being reinterpreted with modern techniques, proving that plantforward food doesn’t need to feel new to feel exciting.

Familiar dishes are being elevated through premium ingredients, global influences, and thoughtful plant-based creativity. The result is food that feels indulgent and reassuring, while still aligning with today’s expectations around health and sustainability.

Spring/Summer 2026 69

EXPERTISE

#3 Wellness beyond protein

#4 Sustainability as standard practice

Wellness continues to influence menu development, though the focus has widened beyond protein alone.

Sustainability now underpins many menu and procurement decisions.

Fibre, gut health, mental wellbeing, and balanced nutrition are increasingly shaping plantforward menus. Functional mushrooms, fermented foods, adaptogens, and sea vegetables are moving from niche applications into everyday dishes.

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Root-to-stem cooking, waste reduction, and regenerative sourcing are no longer seen as optional. They’re practical responses to cost pressures, supply challenges, and the growing expectation for transparency across the food chain.

EXPERTISE

#5 Technology shaping what comes next Alongside these shifts, technology, particularly AI, is quietly influencing how plantbased food develops.

From recipe innovation to personalised nutrition and faster product development, it’s helping chefs and brands reduce trial-and-error and move more confidently from concept to plate.

Spring/Summer 2026 71

EXPERTISE

Recipe Shanghai Hot & Sour Claypot with Sticky Jasmin Rice & Holy Basil Ingredients

Ⓥ Vegan

500g smoked tofu 3 large aubergines, 2cm cubes 3 large courgettes, 2cm cubes 400g large chestnut mushrooms, thickly sliced 2 onions, thinly sliced 2 garlic cloves, crushed 100g piece root ginger, grated 50ml sunflower oil 150g red Thai curry paste Ⓥ 3 limes, juice and zest 100ml hoi sin paste 75g brown sugar 100ml ketchup Manis soy sauce 100ml black bean sauce 1 bunch fresh Thai basil leaf 1 bunch green onions, shredded 1kg cooked jasmin or glutenous rice to serve

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Method 1.

Heat oil in wok or large frying pan, add onion, garlic ginger, cook for 1 minute.

2. Stir in curry paste, cook for 1 minute.

3. Add tofu, aubergine, courgette and mushrooms, cook until lightly golden.

4. Add lime juice, hoi sin paste, soy and black bean sauces and 750ml water, bring to boil.

EXPERTISE

Serves 10

5.

6.

7.

Simmer until the Courgette, tofu, aubergine and mushroom is tender and sauce reduced in consistency, thick and syrupy.

Stir in half the basil, place in a bowl alongside some steamed rice.

Zest the lime over the hotpot and remaining basil leaves and green onions, then serve.

Scan the QR code to watch our video

Plant-based food isn’t about restriction.

It’s about possibility.

Explore all ten trends in the full guide, along with practical insights and chef-led recipes.

Download your full guide Alternate link: https://bit.ly/plant-based-2026

Inspired to take your plant-based offer further? Reach out to us at News_Europe@avendra.com

Spring/Summer 2026 73

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