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 delighted to introduce this latest edition of The Edge Magazine.
As the seasons change, so do the trends and innovations shaping the hospitality and foodservice industries.
This issue is packed with expert insights, inspiring ideas, and practical solutions to help you stay ahead. Whether you’re looking to refresh your menus, embrace new technology, or stay informed on market trends, we’ve got something for you.
Company News
We are thrilled to share some exciting news! Quantum, a Spanish-based Group Purchasing
Organisation, has joined the Avendra International family.
Quantum is a leading procurement specialist for the hotel and hospitality industry with operations in Europe, the Caribbean, and Africa. Learn more about Quantum and how this acquisition will enhance our global purchasing power and service capabilities.
Culinary Insights
We’re excited to introduce Paul Bloxham, Head of Culinary at Avendra International –Europe. Paul shares expert
insights on the latest food and beverage trends, from seasonal ingredients to bold new flavours and innovative pairings that will elevate your menu.
Technology Solutions
Getting spreadsheet fatigue?
Explore how our digital tools can streamline operations, save valuable time, and optimise performance.
Success Stories
Discover how a partnership with Avendra International has helped Hotel Ariane improve their operations and streamline processes. See how our tailored solutions are making a difference for organisations like yours.
Market Trends
Keeping up with industry trends is key to staying competitive. We provide the latest market updates and trends to help you make informed purchasing decisions and shape your menus.
Plus,
much more…
We hope this edition inspires you with fresh ideas to elevate your business. As the hospitality industry evolves, we’re here to support you with insights, expertise, and innovative solutions.
Stay tuned for more updates in our next edition, and as always, we’d love to hear your thoughts.
Happy reading!
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Quantum joins the Avendra International family
We are thrilled to share some exciting news! Avendra International has acquired Quantum, a Spanish-based Group Purchasing Organisation.
With $500 million in procurement spend and a team of 90 employees, the company is a leading procurement specialist for the hotel and hospitality industry, with 27 years of expertise and operations spanning Spain, Portugal, Germany, the Netherlands, Zanzibar, Mexico, the Dominican Republic, and Jamaica.
“We are very pleased to bring Quantum into our portfolio,” said Autumn Bayles, Aramark’s Senior Vice President of Global Supply Chain and Group Purchasing Organizations. “ Both companies share a similar vison and culture and adding Quantum
“Adding Quantum positions us to better globally serve not only the hotel category, but several other industries in the Quantum geographies.”
positions us to better globally serve not only the hotel category, but several other industries in the Quantum geographies.”
While primarily serving the hotel industry, Quantum also extends its expertise to the restaurant, leisure, and healthcare sectors.
Quantum manages a wide range of expense categories, including food and beverage, housekeeping and non-consumable products, services, energy and telecommunications, maintenance expenditures, small equipment, and insurances.
This strategic move marks a significant milestone in our
journey, enabling us to enter new markets, expand our geographic presence, and strengthen our capabilities whilst also enhancing our global purchasing power to over $20.5 billion.
“Our purchase of Quantum is part of our strategy to expand the footprint of Avendra International and strengthen our purchasing capacity in hotel rooms, engineering products and services in particular,” said Ian Murphy, Aramark’s European Senior Vice President of Supply Chain and Group Purchasing Organisations.
We look forward to enhancing our partnerships with clients, suppliers, and key stakeholders, achieving greater efficiency and excellence together as we embark on this exciting new chapter.
“We are excited to begin our next chapter as part of Avendra International,” said Alejandro Casajuana, Chief Executive Officer of Quantum. “Our employees, clients and suppliers will not see any changes in how the company operates and we are now better positioned to provide stronger outcomes for all interests.”
A Longstanding Partnership for Smarter Procurement
Located in the heart of Ypres, Belgium, Hotel Ariane is a well-established, family-owned hotel that has grown significantly since opening in 1997.
Natasja Feliers Owner
Hotel Ariane
Originally a 36-bedroom property, it now boasts 62 rooms, a popular restaurant open to nonresidents, and serves a balanced clientele of both tourists and business travellers.
At the helm is owner Natasja Feliers, who has steered the hotel’s growth and evolution over the past two decades. As a familyrun, independent hotel, she has always looked for ways to maximise operational efficiency without compromising on quality or service.
“We’ve come a long way since we first opened. There’s no comparison from when I started. We’ve expanded, opened the restaurant, and grown our guest profile, but procurement was always a challenge until we found the right support.”
The Challenge
Before partnering with Avendra International - originally under the Trinity Purchasing brandHotel Ariane’s procurement was
time-consuming and fragmented. As a standalone hotel, securing competitive prices from suppliers was an uphill struggle.
Natasja explains, “As a small familyrun hotel, we always struggled to get good deals. Quotes were always stand-alone, and it was timeconsuming constantly calling around to find better prices. It felt like we were doing it all alone.”
In 2010, Hotel Ariane joined Trinity Purchasing (now Avendra International) in search of a more structured, efficient and costeffective procurement model.
Financial Benefits
“At the start, I compared everything - prices, services - and we saw big differences. The Avendra International team always deliver value and we trust their approach.”
Avendra International, as part of a group purchasing organisation with $20.5 billion in buying power, is able to secure improved prices and terms from suppliers.
“Avendra International carry a lot of weight with suppliers because they represent many others. We feel like we’re part of a bigger group. That
makes a real difference in terms of how suppliers engage with us and the value we get.”
Procurement Partnership
Over the past 15 years, the partnership between Hotel Ariane and Avendra International has evolved into a fully integrated consultancy relationship.
The Avendra International team provide comprehensive support that extends far beyond simple price negotiation - from supplier benchmarking to product pricing reviews.
“They help us compare suppliers and give us pricing benchmarks so we can make informed decisions - not just based on cost, but also on service and product quality. It’s great to have a choice and a standard to measure against.”
Supplier Partnerships
Even in areas where Natasja feels a strong obligation to support local suppliers, Avendra
International helps ensure commercial value is retained, allowing her to suggest new partners and still benefit from the group’s collective negotiation strength.
“I still want to support local businesses when possible, and Avendra International helps us factor that in too. They’re flexible and understand our values as a family-run hotel.”
“I still want to support local businesses when possible, and Avendra International helps us factor that in too. They’re flexible and understand our values.”
When it came time to refurbish parts of the hotel, Avendra International provided access to trusted preferred partners, streamlining the selection process and ensuring a smooth project delivery.
“The partner we worked with on our refurbishment came via Avendra International. It’s reassuring: you know you’re working with someone with experience who’s been vetted. They offer great ideas too, often things we hadn’t even considered.”
Consultancy Support
Crucially, the relationship is not just transactional, it’s consultative and built on trust. Avendra International’s account managers visit the hotel quarterly, offering ongoing insights, forward planning support, and a chance to take stock.
Natasja explains, “Time goes so fast in this industry. It’s good to take an hour or two every few months with someone who knows the market, helps us to take a step back and see the bigger picture. They’re like another member of our team – always there when we
need them either at the end of the phone, email or in person.”
Enhancing Operations
The operational benefits have also been significant. The Avendra International team offers proactive support, stepping in to resolve supplier issues, manage deliveries, and remove the day-to-day friction from procurement.
“If something goes wrong, for example an incorrect delivery or a missing product, they sort it for us. If a supplier is causing issues, they push for changes. For example,
“They’re like another member of our team - always there when we need them either at the end of the phone, email or in person.”
we had deliveries arriving too early and disturbing guests with the truck’s cooling machine noise. Avendra International stepped in and got it fixed without any issue or distraction, allowing me and my team to focus on other priorities.”
Waste Management Solutions
Another standout area has been waste management, where new environmental regulations have required changes in processes and compliance.
“The Avendra International team keeps us informed and helps us meet all the new requirements - like separating leftover food waste. They do the research, so I don’t have to. It’s a huge relief knowing they’ve got it covered so we remain compliant at all times.”
Conclusion
For Hotel Ariane, the partnership with Avendra International has delivered long-term value, operational efficiency, and trusted consultancy support, all underpinned by a relationship built on loyalty and respect.
“I would recommend Avendra International with no hesitation - I’ve always been impressed,” says Natasja. “Even though they’ve grown and are now part of a larger organisation, the personal support has stayed exactly the same. That’s why we’ve stayed with them for 15 years. I trust them. They know our business and deliver what they say they will, without fail. They’ve got our back.”
We get it, and we can help. If you need support to achieve your organisation’s goals, get in touch with us.
News_Europe@avendra.com.
Hotel Ariane. For more details or to book your stay, visit Hotel Ariane’s website: https://ariane.be/welcome-inariane-hotel/sleep/home/
Cooking with Flair
Paul Bloxham’s Recipe for Culinary Success at Avendra
Paul has taken on an exciting new challenge as Head of Culinary at Avendra International - Europe.
Known for his dynamic personality and impressive culinary pedigree, Paul brings over 25 years of experience to the role, combining creativity, strategic vision, and a deep passion for food.
A Career of Culinary Excellence
Paul’s journey through the culinary world is a testament to his dedication and talent. His career highlights include roles as Executive Chef at renowned establishments such as The Fire Station Waterloo, Goldman Sachs and JP Morgan, where he mastered the art of delivering diverse and authentic dining experiences. At Aramark, he previously served as UK Culinary Director, focused on food and development strategies that expanded culinary offerings into emerging sectors like global brands, specialist venues, and entertainment spaces.
Reflecting on his journey, Paul shares: “I’ve been fortunate to have a career filled with incredible opportunities and learning moments. From running award-winning kitchens to leading culinary innovation on a global scale, each step has shaped my approach to leadership and my understanding of the industry.”
He adds, “It all started with my love for theatre; my dream was to be an actor, but my mum advised me to get a trade. Cooking became my stage, and every service is like a performance. That pinch of magic, that theatrical touch, has stayed with me ever since.”
Immediate Priorities and Long-Term Vision
In his new role, Paul is focused on taking advantage of Avendra International’s innovative online systems to help enhance menu development and client support.
Cooking became my stage, and every service is like a performance. That pinch of magic, that theatrical touch, has stayed with me ever since.”
“In the years I’ve been working, I’ve seen a lot of change, but the largest and most impactful has to be technology. The integration of data and insights from tools like our Pi procurement system is gamechanging,” he explains.
“Chefs cook from their head and hearts, and I used to think technology would stifle this creativity. However, how times have changed, and the advances of technology has turned this on its head. Today, sophisticated platforms like Pi enable us to back up culinary trends with actionable strategies, making us true pioneers in the industry.”
We all speak one language and that language is food –it’s universal.
Paul’s immediate priorities include engaging with clients, building relationships across the UK and Europe, and supporting chefs with innovative menu solutions. Long-term, he envisions creating a global network of culinary professionals to share knowledge and ideas. “We all speak one language and that language is food – it’s universal,” he says. “Bringing people together through this shared passion is incredibly powerful.”
Staying Ahead of Culinary Trends
Paul is well aware of the importance of staying ahead of culinary trends. “Everyone gets excited about what’s next, but the real value lies in supporting trends with data and insights,” he says.
He continues, “Chefs often ask me how they can be innovative while working within operational systems. My answer is simple: talent and creativity can thrive even with constraints. Technology today supports chefs rather than stifles them – it provides the tools to be compliant and hit targets, such as budgets or sustainability metrics, yet still gives them the freedom to showcase their talent. For chefs, that balance is key.”
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Beyond creating memorable dining experiences, Paul emphasises the importance of doing it responsibly. “Sustainability, waste reduction, and efficiency have never been more critical. It’s tougher than ever to make a margin in this industry, so we have to pull every lever and draw on all our experience to succeed. Access to data and technology helps us and our clients meet these challenges head-on, while staying true to quality and creativity.”
Passion for Giving Back
Paul is not just a chef but a mentor and advocate for the next generation of culinary talent. As an Academician of the Royal Academy of Culinary Arts, he actively supports the ‘Adopt a School’ programme, using his years of experience to inspire young chefs and promote healthy eating initiatives. In Paul’s case, he’s working with a school in Camden.
“It’s my time to give back,” he says. “The joy of mentoring and watching aspiring chefs grow is like nothing else. It’s an honour.”
A Culinary Philosophy That Resonates
At the heart of Paul’s approach is a simple yet impactful mantra: “Simple things, when done properly, can be truly outstanding.” This philosophy has guided his career and will undoubtedly shape his contributions at Avendra International.
As he embarks on this new chapter, Paul’s enthusiasm is palpable. “This is an exciting new challenge,” he says. “Avendra International’s vision and technology, combined with my experience and passion, creates an incredible opportunity to make a real difference. I’m genuinely excited to help our clients elevate their dining experiences and bring the wow factor to every plate.”
Paul Bloxham Head of Culinary
Seasonal Delights: Best Produce for Your Spring & Summer Menus
Using in-season ingredients means embracing the best of what nature offers—more affordable, nutrient-dense, and abundant foods with minimal travel and storage needs. They help create vibrant menus while meeting the growing demand for fresh, locally sourced meals.
In this article, Paul Bloxham, Head of Culinary, shares why seasonal produce matters and explores what’s in season this spring and summer.
Benefits of Seasonal Produce
▶ Better Flavour: Ingredients at their peak offer more vibrant, rich flavour, helping your dishes shine.
▶ Higher Nutritional Value: Seasonal produce retains more vitamins and minerals right after harvest, especially vitamin C and antioxidants, which degrade during storage.
▶ Affordability: With greater availability, in-season produce tends to be more cost-effective than out-of-season options.
▶ Support Local Farmers: By sourcing locally, you help boost the regional economy and foster a connection with your community.
▶ Sustainability: Seasonal ingredients have a lower carbon footprint, as they require less transportation and storage, contributing to more sustainable practices.
Spring Standouts
Fresh Picks to Start the Season Right
Spring is a time of renewal, and the produce that flourishes in this season reflects that fresh energy. Here’s what you can expect:
Asparagus
Sweet and buttery, perfect for grilling or adding to salads.
Jersey Royal Potatoes
Also known as International Kidney Potatoes, these are uniquely earthy and smooth, ideal for roasting or boiling with fresh herbs.
Wild Garlic
A short-lived herb that adds a burst of flavour to soups, pesto, or as a garnish.
St. George’s Mushrooms
Tender and delicate, perfect for risottos or roasted dishes.
Carrots (Early Spring)
Milder in flavour and ideal for salads, juicing, slow cooks and roasting.
Spinach
Tender and vibrant, perfect for fresh salads or sautéing.
Summer Stars
A Bounty of Bold, Bright Flavours
Summer brings an explosion of sweetness and colour, and the produce in season during these months is nothing short of spectacular:
Berries
Strawberries, raspberries, blackberries, and blueberries are ripe for snacking or incorporating into desserts and salads.
Cabbage (Summer)
Tender, sweet cabbage is perfect for slaws, stir-fries, or as a side dish.
Tomatoes
Juicy and full of flavour, summer tomatoes are great for fresh salads, sauces, or sandwiches.
Peas
English, snow and sugar snap are sweet and crunchy, perfect for salads, pasta dishes or as a side.
Summer Squash
Green and yellow courgettes, patty pans and flowering varieties, great for grilling, baking, stuffing or roasting.
Cucumbers
Crisp and refreshing, ideal for cooling salads or beverages.
Ready to elevate your menu?
Let us help you enhance your offerings with the best seasonal ingredients and culinary expertise. Get in touch at News_Europe@avendra.com.
From Insights to Action: Shaping a More Sustainable Supply Chain
Sustainability is now essential for businesses striving to stay competitive and responsible. Understanding where your products come from and how they’re sourced is more important than ever.
At Avendra International, we simplify sustainable sourcing. From supplier engagement and category analysis to personalised client support, we offer the tools and expertise to help businesses make smart, responsible purchasing decisions with little impact on their time and resource.
Sustainability isn’t one-sizefits-all, and we’re here to help businesses integrate it into their procurement strategies.
Smarter, Sustainable Sourcing
As a founding member of the Hospitality Alliance for Responsible Procurement (HARP), and in partnership with EcoVadis, we support suppliers in adopting sustainable practices and reducing Scope 3 carbon emissions.
EcoVadis evaluates suppliers across Environment, Ethics, Labour & Human Rights, and Sustainable Procurement, to Kristel Cauterman Procurement & Supply Chain Manager GPO & MS Benelux France
support responsible sourcing decisions. For clients, sourcing from EcoVadis-assessed suppliers means greater transparency, lower environmental impact, and reduced supply chain risks.
By leveraging our EcoVadis partnership, businesses can confidently reduce their carbon footprint, support ethical supply chains, and meet their sustainability goals.
Here’s how it works
▶ Suppliers are assessed using a standardised process to ensure transparency and accountability.
▶ They receive a score and may earn a sustainability medal or badge based on their performance.
▶ Suppliers scoring below the global average (45) are encouraged to create corrective action plans to improve.
▶ Suppliers can obtain support and guidance on how to improve their scores and obtain additional medals and recognition for their commitment.
Making Sustainability Happen
While EcoVadis is a powerful tool, it’s just one part of how we help clients create more sustainable supply chains. We also focus on:
Supplier engagement
Actively working with suppliers to support and drive sustainability improvements.
Sustainable procurement policies
Prioritising partnerships with suppliers who align with Net-Zero objectives and are committed to reducing Scope 3 emissions.
Supplier collaboration & training
Organising training sessions
and sharing best practices to help suppliers enhance their sustainability performance.
Client purchasing category analysis
Providing insights on high-priority sustainability categories, like sustainable food sourcing or ecofriendly products, to help guide our clients’ purchasing decisions.
Ongoing client support
Providing personalised advice to meet specific goals, sourcing ecofriendly alternatives, reducing waste, and reporting to track measurable progress towards sustainability goals.
Menu support
Providing support and guidance on
how to adapt menus and recipes to reduce environmental impacts.
Accreditation support
Providing support to clients working towards sustainable accreditations.
Driving Meaningful Change
Sustainability is about continuous improvement. By focusing on responsible sourcing, businesses can strengthen supply chain resilience, reduce risks, and align with growing industry expectations.
Sustainable sourcing benefits everyone—businesses, suppliers, customers and communities alike. By continuing to prioritise responsible procurement, we can create long-term value and contribute to a more sustainable future.
Every step forward counts, and with Avendra International, you’ll have the support you need to make it happen.
We get it, and we can help. If you need support to achieve your sustainability goals, get in touch: News_Europe@avendra.com.
Art of the Perfect Pizza
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Paul Bloxham Head of Culinary
As we step into 2025, the culinary landscape continues to evolve, shaped by innovation, sustainability, and the ever-changing tastes of global consumers.
Our Head of Culinary, Paul Bloxham, explores the key trends set to shape menus worldwide, drawing on insights from the 2025 Annual Food & Beverage Trends Report by Datassential and Food & Beverage Trends 2025-2026 by The Food People.
From bold flavours to mindful eating, here’s what’s trending - and how to bring these insights to life in your offerings.
Mindful Eating
Consumers are becoming more conscious when eating, opting for transparency in ingredients and sourcing. With ultra-processed foods under increased scrutiny, brands are shifting towards cleaner, simpler labels with recognisable ingredients.
Ethical eating continues to gain traction, with sustainable seafood, plant-based proteins, and functional foods—such as gut-friendly probiotics and adaptogens—playing a growing role in daily diets. Meanwhile, weight management trends like intermittent fasting, personalised nutrition, and meal-tracking apps are helping people take a more tailored approach to wellness.
Global Mashups
Fusion cuisine is thriving, proving that the best flavours come from unexpected pairings. Think jerk
chicken burritos, miso-infused barbecue, or pistachio guacamole.
The sky’s the limit when mixing local ingredients with global influences, keeping culinary traditions alive while adding exciting new twists.
Coffee & Café Culture
Coffee isn’t just a morning necessity—it’s an experience. Datassential’s report reveals that at least 67% of consumers enjoy coffee several times a week.
This growing café culture opens doors for creative offerings. Consider coffee flights featuring beans from different regions, explore brewing techniques from Italy, Vietnam, and Turkey, or embrace the resurgence of tea with craft chai and matchainfused beverages.
Pizza Reinvented
Pizza is a beloved go-to for customisable meals, appealing to various cultures and budgets, whether served by the slice or as mini pizzas.
According to Dataessential’s report, 94% of Gen X and Millennials love pizza in all its forms. There’s something special about a wellmade pizza that captures our
hearts, especially when it’s simple and crafted with care. With endless possibilities for toppings, crust styles, and serving formats, pizza continues to evolve while remaining a timeless favourite.
Prevent Waste
The fight against food waste is at the forefront of many culinary innovations. The focus remains on prevention to create a more sustainable food industry.
New technologies are helping extend shelf life and reduce spoilage, while brands are pushing for plastic-free packaging solutions and reducing waste in product and delivery packaging.
International Hallmarks
To highlight just one of the many exciting country-centric cuisines making its mark on the international food scene, Haitian cuisine is stepping into the spotlight right now, mixing French, Caribbean, and West African flavours. It’s gaining popularity worldwide, with around half of people aware of it and a third excited to give it a shot. It’s all about that tropical vibe with a hint of French elegance, offering a genuine taste of ‘Tropical Escapism.
Heinz Professional Mayonnaise: the perfect choice
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Flavours & Ingredients to Watch
Five exciting flavours and ingredients will make waves in late 2025 and 2026, offering endless opportunities for chefs and innovators to elevate their menus with international influences.
▶ Sansho Pepper
This Japanese spice brings a citrusy zing and numbing sensation, perfect for seafood, broths, and even cocktails.
▶ Rooh Afza
This refreshing South Asian drink is perfect for mocktails or drizzling over desserts.
▶ Ras Malai
This beloved Indian dessert features cheese dumplings soaked in aromatic, cardamominfused milk, bringing new inspiration for sweet treats.
▶ Salted Egg Yolk
This flavourful ingredient adds a unique sweet-and-savoury twist to dishes. Created by soaking eggs in a salt brine, it enhances everything from chips to main courses and desserts.
▶ Suya
A staple in West African cuisine, this spiced meat skewer delivers a rich, smoky and peppery heat.
Stay Ahead! As 2025 unfolds, these trends will shape menus and dining habits worldwide. Integrating these emerging flavours and techniques into your menu is a great way to stay ahead of the curve. One thing is for sure –innovation is on the menu.
Bon Appétit!
We get it, and we can help. Contact us if you’re looking for ways to add the latest innovative food and beverage offerings to your menu.
News_Europe@avendra.com.
Are you Suffering from Spreadsheet Fatigue?
Ferris Pi Product Manager
Matt
Spreadsheets have long been the go-to tool for managing and analysing, purchasing, recipes, and invoices. However, they could be letting you down.
They require constant manual updates, are prone to human error, and can become increasingly cumbersome and unwieldy over time.
What starts as a simple tool often evolves into a tangled web of calculations, complex formulas, and inconsistent data entry! When key staff members leave, their successors are left trying to
1. Recipe Creation: Managing Costs & Consistency
Calculating portion prices manually requires careful tracking of ingredient costs, usage, and portion sizes. But when supplier prices change, your spreadsheet quickly becomes outdated, leading to unnoticed cost increases. Without knowing the true cost of a dish, how can you be certain it’s profitable?
Our Solution: Pi’s menu management module removes this burden by automating recipe costing. Instead of manually entering
decipher outdated information, leading to inefficiencies or, worse still, mistakes.
Matt Ferris, Pi’s Product Manager, explains how Avendra International’s procurement platform, Pi, offers an solution that eliminates these challenges, saving time and enabling you to focus on what matters most - growing and enhancing your business.
prices, users can instantly view accurate, up-to-date ingredient costs from pre-populated and agreed supplier lists.
Pi automatically calculates portion prices and adjusts for cost changes, saving time and avoiding errors. Allergen and nutritional data are seamlessly integrated as well, giving you peace of mind without extra work.
Once a recipe is created, it can be shared across catering teams, ensuring consistency in preparation and pricing. With Pi, menu costing is simple, accurate, and stress-free.
2. Order Management: Simplifying Procurement
Most organisations place orders for their food and beverages products from multiple suppliers, requiring staff to log into different websites or make lengthy calls to check prices, and place orders. This timeconsuming process increases the risk of purchasing mistakes and leaves room for unauthorised spending outside of agreed contracts.
Our Solution:
Our Pi online ordering tool changes the game by consolidating all supplier relationships into a single platform. Instead of juggling multiple logins and phone calls, users simply access a centralised
list of approved suppliers and products, ensuring price transparency and compliance.
Our Pi online ordering solution also offers time-saving features like ‘favourites’ lists, order duplication, and intelligent search functions that allow users to place orders quickly and easily. It even integrates with stock management tools, enabling users to track inventory levels, allocate storage areas, and plan replenishments more effectively.
By automating order processing, Pi cuts out a huge amount of time that would otherwise be spent contacting each and every supplier. It also enhances purchasing control, plus keeps all orders within the contracted supplier agreements. Win win!
3. Invoice Management: Eliminating Manual Entry
Managing and processing invoices manually can quickly become an administrative nightmare. Paper invoices can get lost, spreadsheet “trackers” require constant updates, and finance teams need to manually input vast data into accounting systems.
Tracking costs across categories, applying cost centres, and aligning financial records with budgets becomes prone to human error and is extremely time consuming. It’s far from an ideal scenario.
Our Solution: Pi simplifies invoice management by capturing invoices electronically and storing them in one central location. No more chasing paper trails - users can quickly view invoices, attach notes, and Pi will automatically apply your cost centre and nominal codes. What once required manual data entry by (potentially multiple) finance clerks can now be seamlessly imported into finance systems with just a few clicks.
By eliminating duplication and reducing the risk of human error, Pi allows businesses to maintain precise financial records while
freeing up a huge amount of administration time, meaning staff can instead spend their time on more strategic tasks and not mundane data inputting.
Making the Switch to Smarter Procurement
Spreadsheets are no longer fit for purpose. The manual processing they require slows down operations, introduces avoidable errors, and creates unnecessary complexity. Our Pi platform offers a better way forward, automating recipe costing, invoice management, and order processing to save valuable time and improve accuracy.
It means you can cut down on administrative burden for your colleagues, reduce costs, while gaining the transparency needed from real-time updated to ultimately enable you to make better informed decisions. The end of spreadsheets is nigh!
MEET THE TEAM:
Melissa McCormack
Avendra Edge Magazine sat down with Melissa McCormack, Senior Director of Global Opportunities Europe, to learn more about her journey, her role, and how she’s shaping the future of client support at Avendra International.
Q: Tell us about your background— what led you to Avendra?
Melissa McCormack (MM):
“My entire career has been in hospitality, starting as a hotel telephone operator when I was just 15! I’ve held various roles since, including multiple hotel department head positions, General Manager at upscale restaurants and, just prior to joining Avendra, the General Manager of a golf club. Joining Avendra over 11 years ago felt like the perfect evolution. I started managing client relations across Western Canada and the Western United States,
dedicated to creating a customised approach for our clients. Over the years, I transitioned to the east coast where I eventually took on the role of Director of Customer Relations for the Eastern US, overseeing a team of talented customer relations managers. Now, I am incredibly lucky to be part of the team leading our expansion efforts in Europe.”
Q: What does your role as Senior Director, Global Opportunities Europe involve?
MM: “My focus is on enhancing our client support model as Avendra expands internationally. Our goal is to ensure seamless service for all of our global clients, whether they’re in Europe, North America, South America, or Asia. We want to ensure we deliver Avendra International’s global standards and consistency while incorporating local expertise for all our clients. It’s about delivering a personalised, best-inclass experience no matter where our clients are.”
Q: What do you think sets Avendra International apart from competitors?
MM: “Without a doubt, it’s our Client Relationship Team that
sets us apart. These hospitality experts combine deep local market knowledge and supply chain expertise with unparalleled field support. Our goal is to be trusted advisors—helping clients streamline operations, reduce costs, and achieve critical goals such as sustainability and diversity.
In addition, as a technology-driven company, we provide clients with detailed purchasing insights and reporting that empower them to make informed decisions, positively impacting their operations and profitability. But it’s not just about cost savings; when we help our clients optimise their purchasing and streamline their operations, it enables them to focus on what matters most, driving guest satisfaction.”
Q: What’s a proud moment from your career?
MM: “A standout moment was onboarding legacy Starwood Hotels into the Avendra family. I know the value of our Client Relationship Team and what our field support can offer, and this transition was an opportunity to showcase our value. We ensured a smooth transition and seamless integration into our client support model by working
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Colour-coded system ensures the right product is used for the right cleaning task
HUMAN HEALTH
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hand in hand with the property teams. Avendra is unique in that we have a high client retention rate; this is just another testament to our unparalleled value and strong client relationships.
Additionally, I’m honoured and proud to be part of the team expanding Avendra’s International global presence.”
Q: What do you enjoy most about working at Avendra International?
MM: “It’s the impact we can make for our clients and customers. I thrive on creating a productive, collaborative work culture where ideas are shared and Avendra International embraces that culture. Additionally, Avendra International is constantly growing and evolving which allows us to offer innovative new solutions for our clients.
Personally, I need three things to feel fulfilled: believing in what I represent, being challenged to learn and grow, and knowing I’m making a positive impact. This role ticks all those boxes.”
Q: Outside of work, what are your passions?
MM: “Travel is a big one! My spouse and I aim to visit two new countries each year, immersing ourselves in their culinary scenes: we’re big foodies. We’re also working our way through the world’s wine regions; recent trips to South Africa and Hungary have been incredible. If I had to pick a favourite place, it’s Prague. The food, architecture, and people are amazing. For vacations, I love the tranquillity of Chiang Mai and the beaches of Krabi in Thailand –and the food of course!”
Tips to Improve Hydration in Care Homes
Enhancing Resident Well-Being
Paul Bloxham Head of Culinary Europe
Dehydration is a serious concern in care homes, contributing to health issues like urinary infections, kidney problems, and an increased risk of falls.
With age, the sensation of thirst diminishes, making it even more critical to encourage regular fluid intake. With the right approach, care homes can make hydration more readily available, supporting better health for every resident.
Top Tips to Promote Hydration
Offer Variety
Providing a mix of hot and cold drinks ensures that residents have appealing choices. Options like herbal teas, infused waters, and flavoured drinks can make hydration more enjoyable.
Make Drinks Easily Accessible
Use easy-to-hold cups, straws, and brightly coloured containers
to assist residents with mobility or vision challenges. Setting up hydration stations with self-serve dispensers, such as Oranka’s 1+19 all-day fruit juice with added vitamin C, makes it convenient for residents to hydrate throughout the day.
Encourage Routine Drinking
Set hydration reminders through physical cues, such as notes on meal trays or digital alerts on mobile phones. Encourage residents to drink a glass of water before meals, when taking medication, or as part of their morning and evening routines.
Provide Hydrating Foods
Many fruits and vegetables have high water content and can supplement hydration efforts. Incorporate foods like melon, cucumbers, tomatoes, courgettes, broccoli, iceberg lettuce, and squash into daily meals. Hydrating snacks like jelly, soups, and yogurt can also help boost fluid intake.
With the right approach, care homes can make hydration more readily available, supporting better health for every resident.
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The risk of dehydration increases in hot weather, so it’s essential to step up hydration efforts.
Adapt for Warmer Months
The risk of dehydration increases in hot weather, so it’s essential to step up hydration efforts. Provide refreshing, fluid-rich foods like chilled fruit and ice lollies, and ensure residents always have access to water bottles, particularly during the hottest parts of the day.
Encourage Tea Breaks
Scheduled drink times help establish routines and ensure regular hydration. Providing a selection of teas, juices, and flavoured water makes these breaks enjoyable.
Be Mindful of Dehydrating Beverages
Caffeinated drinks and alcohol can contribute to dehydration. Ensure that residents balance their intake with sufficient water and hydrating alternatives.
We get it, and we can help. If you need help with sourcing products to support your resident’s dietary needs, we’re here to help. Get in touch with us at News_Europe@avendra.com.
