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SCAN ME FOR BROCHURE
A partnership driving innovation, advanced technology and sustainability with University of
A look at some of the people on our European operations team doing the behind-the-scenes work to support our clients 76
What you need to know for 2026-27 86
A partnership that delivers beyond savings with PREM Group
DON'T LEAVE MONEY ON THE TABLE How the right space can transform your hospitality operation
EDITORIAL AND PRODUCTION TEAM
Editor-in-Chief: Simona Hardy
Editorial Director: Emily Rodway
Assistant Editor: Dayene Moreira
Designer: Nick Goodyear
Copywriter: Peppa Sheridan
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.
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 our key sectors, including Busy Bees, HICA Group, the University of
Birmingham in the UK and PREM Group in Ireland.
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 cost-saving 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!
THE #1 CRISP BRAND IN AWAY FROM HOME
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
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
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”
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.
Get in touch. If you’re interested in streamlining procurement, reducing admin and improving spend visibility, get in touch: News_Europe@avendra.com. Read the full case study here https://bit.ly/BBcasestudyUK
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In 2026 and beyond, the forces reshaping what people eat and drink aren’t just culinarythey’re pharmaceutical, technological and deeply cultural.
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.
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.
Here’s a snapshot of five, and the opportunities they open up for your operation.
#1 Small Plates & Sharing
The traditional three-mealsa-day model is losing ground. Customers, particularly younger audiences, are replacing structured mealtimes with flexible grazing and sharing.
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.
#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.
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.
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.
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.
#4 Global Cuisine Done Properly
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.
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.
#5 Rethinking Food Waste
Reducing food waste is no longer just a sustainability goal - it’s a clear commercial opportunity.
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.
Recipe Armenian Duck Quesadilla
Pipelchuma, Pomegranate & Kale Serves 4
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
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.
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
Want to Cut Food Waste?
Adding plant-based dishes to your menu can help reduce waste in surprising ways. When it comes to your bottom line,
Food waste has become one of the defining challenges of today’s kitchens. With inflation pushing up ingredient costs and the costof-living crisis keeping diners at home, the pressure to do more with less has never been greater. The result? A growing focus on low- and zero-waste cooking.
This isn’t just about saving scraps. Food waste carries serious economic, environmental and social consequences. Every discarded ingredient represents wasted resources, from water and land to labour and ener-
often overlooked solution. Using versatile, plant-based alternatives means fewer duplicate products, fewer missed use-by dates, and less spoilage. In short, streamlined menus can protect both margins and the planet.
There’s also a performance advantage. Creams alternative that don’t split, sauces that hold, cheese alternatives that don’t crumble - these are small wins that prevent costly mistakes. Reliability matters in busy kitchens, and fewer mishaps mean less waste.
Switching to plant-based isn’t just a sustainability statement; it’s a smarter way to cook. At a time when every ingredient counts, it’s a simple swap with meaningful impact.
ing issue, throwing away edible food is
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Where Are Your Savings Hiding?
Practical strategies for NHS & healthcare procurement teams under pressure
Sarah Garnade, MCIPS Senior Client Procurement Manager
After over 14 years working with NHS and healthcare operators, I know that the pressure to deliver exceptional patient and staff experiences while keeping costs under control has never been greater.
The good news? Meaningful savings are often closer than you think, and they rarely require significant investment or any compromise on quality.
Here's what's making a real difference for healthcare operators right now.
Start with your basket
One of the most effective places to look for savings is the products you're already buying. For NHS and healthcare operators, benchmarking against similar contracts and effective price review management can ensure your basket stays competitive, without changing how you operate.
Building on this, supply chain consolidation can further deliver more savings. By reducing the number of products used within a category, you increase purchasing power while also simplifying day-to-day operations.
Finally, reviewing product specifications can unlock additional value. Switching branded items to own-label or equivalent alternatives often delivers significant cost savings, with no noticeable difference to patients, residents, or staff.
Small switches, real results
Ashford and St. Peter's Hospitals
NHS Foundation Trust wanted, a great tasting, sustainable and ethically sourced coffee that was a perfect fit for their patients, staff and visitors and build a meaningful partnership with real tangible impact.
Working with Avendra and Paddy & Scotts, they developed Nourish 1948, a bespoke blend created specifically for the NHS.
The results: £17,500 in savings, £1,136 donated to their charity in the last year and a 10% increase in retail sales.
The right product switch isn't just about cost - it can support your values and commercial performance at the same time.
Our Head of Culinary, Paul Bloxham, works directly with healthcare operators to identify practical menu changes that reduce costs without compromising nutritional quality or the patient dining experience.
Smarter menus for better cost control
Some of the most impactful savings in healthcare come from the kitchen itself. Our Head of Culinary, Paul Bloxham, works directly with healthcare operators to identify practical menu changes that reduce costs without compromising nutritional quality or the patient dining experience.
Replacing meat content with a plant-based equivalent, for example, can deliver a cost saving and a reduction in carbon emissions - a genuine win for both stretched budgets and sustainability targets.
Product specification changes can deliver immediate savings and are often quick to implement.
For example, using 50/50 diced chicken instead of breast meat, or incorporating wonky seasonal produce in dishes like soups and sauces, where presentation is less critical.
Technology that does the heavy lifting
Beyond product and culinary strategy, the right technology makes a real difference to efficiency and cost control - and Pi, Avendra International's cloud-based eProcurement platform, brings it all together in one place.
Our eBilling solution consolidates invoices into a single streamlined process, helping you manage your budgets more effectively, reduce admin and ensure suppliers are always adhering to contracted prices.
Our online ordering platform provides a managed basket of approved suppliers and products. This ensures compliance and protects the savings achieved through the tender process.
For healthcare operators focused on food waste, Pi also includes a dedicated waste module, recipe ordering and digital meal ordering tools.
According to NHS England, an estimated 18% of food in hospitals is currently going to waste. Having the right tools in place to monitor and reduce that figure makes a real operational and financial difference.
Alternate link: https://bit.ly/nhs-day-avendra
See it in action
At our recent NHS Engagement Day in the UK, healthcare clients and colleagues came together to share ideas, explore these strategies in practice and hear directly from operators who are already seeing results.
We get it, and we can help. If you'd like to explore how any of these strategies could work for your healthcare operation, we'd love to talk. Get in touch: News_Europe@avendra.com
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Taking control across 17 sites: Smarter Procurement in the Care Sector
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, 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.
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
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.”
“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.”
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.”
ENERGY: 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 partnership with Radius Energy, 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 improved contract terms
https://bit.ly/HICAcasestudyUK
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.
KNOW:
Supporting Clients Across Europe Lara Thoenemann GET TO
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.
We spoke with Lara about her journey into supply chain
leadership, the trends shaping the industry, and the advice she would give to women looking to build a career in the field.
How would you describe your journey into supply chain leadership?
Lara: “My journey in supply chain has been shaped by a deep
“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.
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.
This mindset ultimately led me to my current role leading the Supply
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 been the most rewarding part of your career so far?
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.
I also find it incredibly motivating to help teams grow. Watching
colleagues gain confidence, take ownership, and succeed in their roles is something I deeply value.”
What trends in supply chain are you most excited about?
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,
and across teams. Collaboration is one of the most powerful leadership tools in this field.
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.”
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”
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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.
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.
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.
5 WAYS TO USE
Luxury Personalisation TO BUILD GUEST LOYALTY
Dorien Murphy Director of Luxury Accounts
Avendra International US
Ihave 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.
In today’s luxury landscape, where curated experiences are everywhere and expectations are higher than ever, true
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.
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.
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.
ARRIVAL & FIRST IMPRESSIONS
2Set 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.
IN-ROOM PERSONALISATION
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.
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.
WELLNESS BEYOND THE SPA
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.
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.
Spring/Summer 2026
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.
Cut out and duplicate this list for distribution or recurring meetings. TIP
Add subtle touches
Personalise key packets, room amenities and welcome details.
Use guest history to reduce unnecessary questions.
Elevate wellness
Offer spa-curated items in-room and use thoughtful touchpoints to inspire bookings.
Reflect return visits
Build on previous stays and preferences.
Add local or family-friendly elements
Ground the experience in place and match it to the guest profile.
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SIMPLIFYING SAFET Y
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Anyone can sell safety, but you shouldn’t buy safety from just anyone.
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.
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
“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.”
is driving commercial and
At the heart of the University’s approach is Pi, Avendra’s eProcurement platform, which underpins efficiency, visibility and informed decision-making.
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.
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.
Culinary expertise bringing innovations to meet students' needs
Alongside operational efficiencies, Avendra plays a key role in supporting culinary innovation across the University campus.
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.
https://bit.ly/UofBcasestudy
A Better Bottle for Busy Kitchens
Chef insight shaped the new Heinz 1L bottle.
Lawrence Ager explores how the redesigned format improves control, consistency and efficiency in busy professional kitchens.
by Lawrence Ager
Culinary Sales Manager
Kraft Heinz Away From Home
In professional kitchens, precision and consistency are key. When you are working through hundreds of covers, the tools you use every day need to feel intuitive, responsive and reliable.
Designed with insights from chefs, the new format focuses on improving control, comfort, and performance during service.
The range is endorsed by the Craft Guild of Chefs. During independent testing*, Guild chefs agreed the new 1L bottle is a clear improvement on the previous 875ml format, offering better support for chefs and operators in busy kitchens.
Built for Precision and Control
The taller, slimmer bottle improves grip and one-handed control, reducing strain during busy shifts. A newly engineered
swan neck design allows sauce to move naturally towards the cap, helping minimise residual product.
The result is a smoother, more controlled squeeze that makes plating effortless, even during peak service.
Explore the Range
The Heinz 1L range is available now in Heinz Seriously Good Mayonnaise, Heinz Classic Barbecue Sauce, Heinz Classic Burger Sauce, Heinz Firecracker Sauce, Heinz Sweet Chilli Sauce, Heinz Smokey Baconnaise Sauce and Heinz Yellow Mustard.
Further additions including Heinz Sticky Korean Barbecue Sauce, Heinz Truffle Mayonnaise and Heinz Tomato Ketchup will join the line-up later this year.
Want to try it for yourself?
Claim your free sample and experience how the perfect squeeze can transform speed, control and plating in your kitchen.
* Craft Guild of Chefs product testing of Heinz 1L range, March 2026.
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.
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.
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.
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.
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
Network of branches located throughout the UK
Over 25,000 products
Leading brands & ranges
Outstanding customer service teams
Reliable delivery from our own eet of vehicles ISO 9001 & ISO 14001
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.
P i 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.
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.
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
Know Your Impact with Footprints by
Understanding food-related carbon emissions doesn’t need to be complicated. Footprints by United Fresh gives kitchens clear visibility of their environmental impact on every invoice.
Libby Paynton-South Marketing & Sustainability Manager United Fresh
Sustainability is rising up the agenda across contract catering, yet understanding the carbon impact of food purchasing can still feel complex and time consuming. Many businesses want to make informed decisions but lack clear, practical data.
That is why United Fresh created Footprints, a simple way to make carbon information visible, accessible and useful without changing how customers order.
Footprints shows the carbon footprint of each order directly on the invoice as a single, easy to understand number. This figure represents the greenhouse gas emissions associated with the food purchased, helping kitchens better understand their environmental impact over time.
Importantly, nothing about the ordering process changes. Footprints does not restrict choice or dictate menus. Instead, it provides transparency, allowing chefs and operators to balance sustainability alongside nutrition, seasonality, availability and cost.
The data is calculated using recognised Life Cycle Assessment methodology through sustainability partner Klimato. This considers emissions across the full product journey from farming and production through to packaging, transport and delivery. United Fresh then applies country of origin purchasing data to ensure results are meaningful and consistent.
Footprints is about empowering kitchens with better information so they can make confident decisions, one order at a time.
Find out more on the United Fresh Linktree bit.ly/UFLinktree
Not
long ago, plant-based menus were defined by what they removed. Today, they’re defined by what they addflavour, 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.
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 meatit’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.
#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.
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.
Comfort food is also making a return - but with a clear evolution.
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.
#3 Wellness beyond protein #4 Sustainability as standard practice
Wellness continues to influence menu development, though the focus has widened beyond protein alone.
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.
Sustainability now underpins many menu and procurement decisions.
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.
#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.
Recipe Shanghai Hot & Sour Claypot
with Sticky Jasmin Rice & Holy Basil
Ingredients
500g smoked tofu
Ⓥ Vegan
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
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.
5. Simmer until the Courgette, tofu, aubergine and mushroom is tender and sauce reduced in consistency, thick and syrupy.
6. Stir in half the basil, place in a bowl alongside some steamed rice.
7. Zest the lime over the hotpot and remaining basil leaves and green onions, then serve.
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your full guide
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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.
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
“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.”
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.”
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.
https://bit.ly/PREMcasestudyIE
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Delivering quality, value, and exceptional service as standard for over 40 years. At Nisbets, we’re proud to be the catering industry’s supplier of choice.
DON'T LEAVE MONEY ON THE TABLE:
How the Right Space Can Transform Your Hospitality Operation
Featuring insights from
The space you're in is either working for you or against you.
For hospitality operators, the pressure has never been greater. Guests expect more and margins are tight. Yet one of the biggest opportunities to improve profitability, efficiency and guest experience is often hiding in plain sight - the physical space itself.
A poorly designed kitchen, an underutilised bar area or a tired dining environment isn't just an aesthetic problem. It's a commercial one.
The good news is that you don't have to figure this out alone.
Your Expert, Your Advocate
With over 20 years of experience, Avendra’s FF&E specialist Jo Leech supports hospitality operators in finding solutions that truly work for their business.
Whether you’re planning a full kitchen refurbishment, developing a new bar concept, or rethinking your dining space, Jo acts as your single point of contact - from initial brief through to delivery. She works closely with you to understand
your operational needs, source equipment at competitive prices, and connect you with trusted specialist partners.
From bespoke quotations and site surveys to installation and after-sales support, the service is designed entirely to support your needs.
As Jo explains, “Every space has untapped potential. My role is to help operators unlock that - making sure every decision supports both the guest experience and the bottom line.”
Jo's advice is impartial - her only priority is what's right for your operation and your budget.
“Everything needs to be carefully chosen to reflect the relevant demographic and food offer. The customer experience as they approach, interact with and leave the facility is crucial”
Getting the Design Right
One of the specialist partners Jo collaborates with is Western Blueprint, experts in the design and build of commercial catering environments. Their work spans restaurants, bars, and cafés, with a clear focus: creating spaces that perform well.
Tom Lowe, Western Blueprint Design Director, sees firsthand how effective design transforms performance.
He shares, "A well-designed kitchen makes it easier for the operator, with efficiencies saving money. A well-designed customer experience enhances engagementincreasing spend, return visits and positive reviews.”
Recent projects include transforming a redundant space at Splash Landings Hotel into a fully operational bar, creating a flexible 570-cover restaurant at Legoland Holiday Village, and designing an on-brand lobby coffee shop at Alton Towers Hotel - each one starting with a clear brief and a commitment to making the space deliver commercially.
Tom explains, "Everything needs to be carefully chosen to reflect the relevant demographic and food
offer. The customer experience as they approach, interact with and leave the facility is crucial to ensure they can easily navigate the space, feel satisfied with their choices and are tempted to return."
Refurbishing Without the Disruption
A common concern for operators is how to refurbish without bringing business to a halt. With the right planning and expertise, it’s entirely achievable.
Tom explains, “We’ve worked on many live catering operations. By phasing the work, introducing temporary facilities, and scheduling around key service times, we can keep disruption to a minimum.”
Solutions such as temporary external cold rooms, mobile servery
counters, and streamlined menus can help maintain continuity while improvements are underway.
However, careful planning is critical. Tom shares, “Coordinating trades and aligning everyone to a single goal is essential to delivering on time and on budget - and that's one of the ways we add real value.”
Unlock More from Your Space.
Every hospitality environment has the potential to deliver more - more efficiency, more revenue, and more impact on the guest experience.
Whether you’re ready to act or simply exploring what’s possible, we’d love to hear from you: News_Europe@avendra.com
DESIGN BUILD DELIVER
building excellence in hospitality
We specialise in designing & building bespoke catering environments and can manage your project from initial design through development to installation and completion.
With over 20 years’ experience, our proven track record allows us to enjoy long standing relationships with many clients across the UK in all sectors of the catering industry.
