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Editor-in-Chief: Simona Hardy
Editorial Director: Emily Rodway
Assistant Editors: Dayene Moreira, Sangeetha Dhandapani
Designer: Nick Goodyear
Copywriter: Peppa Sheridan
I’m Ian Holliday, Vice President Growth and Retention at Avendra International, and I’m excited to introduce this season’s edition of The Edge Magazine.
As the colder months arrive, hospitality and foodservice face new opportunities and challenges. This edition is packed with insights, practical tips, and inspiring ideas to help your business thrive through the season.
Staying ahead of trends is essential to staying competitive. We bring you the latest market insights and emerging innovations to help you make smarter decisions, refine your offerings, and shape menus that resonate with your customers.
Paul Bloxham, Head of Culinary at Avendra International – Europe, shares practical ways to reduce food waste and improve kitchen efficiency, paired with creative recipes to put these ideas into practice. He also highlights the latest cocktail and mocktail trends, along with fresh insights on coffee innovations, to inspire your seasonal menu.
Discover how digital solutions like our Pi eProcurement system
can streamline operations, increase efficiency, and deliver actionable insights, helping you make faster, smarter decisions across your business.
Hear from our clients Silver Stream Healthcare and PREM Group in Ireland, who share how Avendra International have supported them in streamlining operations, reducing costs and boosting efficiency. It’s great insight into how other organisations work with us to drive results and make an impact.
Plus, much more…
This edition is packed with fresh ideas to elevate your business, and as your procurement partner, we’re always here to help you thrive - so reach out at News_Europe@avendra.com. We get it, and we can help.
Stay tuned for more updates in our next edition, and as always, we'd love to hear your thoughts.
Happy reading!
Paul Dempsey Chief Operating Officer PREM Group
Ireland
Through a strategic procurement partnership, PREM Group Ireland has reduced costs and enhanced operations, delivering better value and quality for guests.
PREM Group is a prominent international hospitality company, managing and operating hotels and serviced apartments across Ireland, the UK and Europe. In Ireland, the group currently operates 10 properties, including seven hotels and three serviced apartments locations, under it’s ‘Premier Suites’ brand.
Leading the Irish operations is Paul Dempsey, Chief Operating Officer, who is responsible for maintaining operational excellence and delivering on the group’s commercial and guest satisfaction goals.
To help achieve this, PREM Group Ireland works Avendra
International and is supported by long-time Account Manager Brian Williams.
Paul shares, “We’re a people business. Our biggest cost is payroll but procurement is a close second. When you’re dealing with tight margins and rising prices, you need a team you can trust. That’s exactly what we’ve got with Avendra International.”
In recent years, inflationary pressures have put additional strain on profit margins. With a diverse portfolio of hotels operating seven days a week, Paul and his team
“Procurement alone is a full-time job, so expecting our people to take that on while maintaining high standards isn’t realistic. That’s where Avendra International has really stepped up.”
needed a way to manage rising costs while also freeing up chefs and managers to focus on what matters most; the guest experience.
Paul explains, “I’ve seen it too often where chefs are pulled in a million directions, running kitchens, managing teams, dealing with suppliers, checking invoices. It’s just not sustainable. Procurement
alone is a full-time job, so expecting our people to take that on while maintaining high standards isn’t realistic. That’s where Avendra International has really stepped up.”
To address these challenges, PREM Group Ireland partners with Avendra International to transform
its procurement approach. One of the most significant areas of improvement has been supplier consolidation. Working together, Avendra International and PREM have reduced the supplier base in key categories such as meat, dry goods, and vegetables.
This has delivered not only pricing benefits but also supported PREM’s sustainability goals by minimising deliveries and reducing transport emissions. Paul recalls a particularly effective protein project, where four butchers were invited to take part in a blind tasting,
He explains, “We ran a full tasting exercise and put the results against our pricing data. That led us to select one
supplier group-wide and the results have been fantastic. We’ve not only improved the quality, but benefited from better pricing and less admin.”
Cost savings have also come from product swaps in other areas, such as transitioning from single-use toiletry cartridges to pump systems across the hotel bedrooms.
“It was a simple switch,” Paul confirmed. “But we’ve saved around 18 to 20% on those products. It just shows the value of having someone like Brian [our Avendra International Account Manager] in your corner, spotting those opportunities.”
Regular face-to-face and virtual engagement helps keep the relationship dynamic. Quarterly review meetings, regional supplier showcase events (including a recent session at Croke Park), and virtual sessions help bring chefs and GMs together to share feedback, explore new suppliers and identify further opportunities.
For day-to-day support and when issues arise, the PREM team knows it can rely on Avendra International’s account management.
“Our Avendra International Account Manager, Brian, is fantastic,” says Paul. “He used to work with us at the Osprey and really understands what matters to us. Whether it’s a supply issue, a pricing question or a new project - he’s there, he listens, he’s proactive and he gets things moving.”
For Paul, the benefits of working with Avendra International go far beyond cost savings, even though those have been substantial.
Paul shares, “We’ve seen savings across protein, consumables,
“As a business, you’ve got to ask – can I do this better myself, or am I better off bringing in someone with scale, systems and expertise? For us, the answer is clear.”
linen and drinks. We’ve also improved the quality of what we buy and streamlined the way our teams work.”
Just as importantly, it’s freed up time for staff to focus on delivering exceptional hospitality.
He reflects, “Procurement can be hugely time-consuming and stressful. When you take that diversion or pressure away, you let people do what they’re best at: serving guests, leading teams, running kitchens.”
Conclusion
The partnership between PREM Group Ireland and Avendra International is built on shared goals, practical solutions and a genuine commitment to delivering quality but at the best value. From improving gross margins to inspiring new food experiences, the relationship
continues to evolve with technology, insight and people truly at its core.
Paul continues: “As a business, you’ve got to ask – can I do this better myself, or am I better off bringing in someone with scale, systems and expertise? For us, the answer is clear.”
And for other hospitality businesses considering a similar move?
“My advice is simple: give the Avendra International team your purchasing data. They will do a free audit and show you where the savings are. If savings can be made, brilliant, and then all of the other services they provide are just the icing on the cake. You’ve got nothing to lose.”
We get it, and we can help. Get in touch with our friendly team to discover how Avendra International can help you drive savings and streamline operations: News_Europe@avendra.com
www.prem-hospitality.com/en
Liam Reid, Account Director at Avendra International in Europe, supports our clients across Europe in helping them navigate the everyday challenges of procurement, from cost pressures and quality expectations to the need for more sustainable solutions.
We caught up with Liam to learn more about his role, what he’s seeing across the industry, and how he supports clients in an ever-changing market.
When did you join the company, and what attracted you to Avendra International?
Liam: I joined in January 2022 as a Procurement Manager, supporting clients across the UK. What drew me in initially was the opportunity to take ownership in a role that felt both challenging and rewarding. The business was showing real growth potential, and that energy was exciting. A big part of my decision came
down to the people - when you meet a team you really click with, it makes all the difference.
Can you give us a quick overview of your role and what a typical day looks like?
Liam: Now as Account Director, I support our pan-European clients primarily at the corporate level, ensuring we’re aligned with their supply chain goals and deliver consistently across multiple countries. No two days are the same, which I love. I often travel to meet with clients, support project delivery, collaborate with our teams, or connect with suppliers, which keeps things varied.
What types of clients do you work with, and how do you support them?
Liam: Most of my clients are in the hotel, hospitality, and leisure sectors, operating across
several European markets. We work as an extension of their internal procurement teams, aligning with their strategy and supporting both day-to-day operations and broader, longterm goals.
What do you enjoy most about working across different countries and cultures?
Liam: It’s definitely the people. Each country brings its unique perspective, and I enjoy the variety that comes from working across such a diverse landscape. It makes the work more rewarding.
What would you say are the key priorities for clients right now?
Liam: Price remains a big focus, of course, but we’re also seeing growing interest in sustainability and a strong emphasis on maintaining quality, particularly in line with guest and customer expectations.
“Each country brings its own unique perspective, and I enjoy the variety that comes from working across such a diverse landscape.”
Are there any trends in hospitality procurement you’re keeping a close eye on?
Liam: AI is a huge one, not just in terms of guest experience, but also in its potential in supply chain and efficiencies. On the food side, we’re seeing a real push toward natural, unprocessed ingredients, sustainable sourcing, and highfibre, health-conscious options.
How do you help clients stay ahead of those trends and navigate challenges?
Liam: We stay close to the market and our supplier partners, allowing us to share relevant insights and best practices with our clients. It’s about helping them make smart, forwardthinking decisions that keep them ahead of the curve.
What’s one piece of advice you often give to clients looking to optimise their procurement?
Liam: Always start with your end goal. There are usually a few different ways we can get there, but having a clear vision of what success looks like helps us tailor the best path forward.
Transform your drinks menu and increase revenue. From classic cocktails with a twist to inventive mocktails packed with flavour and flairhere’s what Avendra International’s culinary leaders say is shaking up bar menus this season.
Paul Bloxham Head of Culinary Avendra International Europe
Paul Carr VP of Culinary, Global Supply Chain Avendra International and Aramark
We tapped into the expertise of Paul Bloxham, Head of Culinary in Europe, and Paul Carr, VP of Culinary, Global Supply Chain, to stir up the trends you need to know about.
With typical gross margins of 70%, cocktails remain a highly profitable opportunity for venues. According to Market Data
Forecast, in 2023, the global cocktail market was valued at USD 1.08 billion and is expected to double by 2029.
Whether you run a hotel bar, manage catering at your operation, or are rethinking your drinks menu, these insights will help you deliver standout customer experiencesand strong margins.
From eco-friendly packaging to sourcing spirits and mixers locally to lower food miles, bars are putting ethical choices front and centre.
“People
want to feel good about what they’re drinking,” says Paul Carr, underscoring how sustainability is both a value and a business driver.
The Joy of Missing Out is keeping people cozy at home with Netflix and negronis, so hospitality teams need to work harder to entice them out.
“It’s not just about what’s in the glass,” says Paul Bloxham. “It’s the full experience: the setting, the service, the atmosphere.”
Try it out: Incorporate locally distilled spirits and regionally sourced mixers to tell a story of quality and care.
Try it out: Immersive bar setups inspired by storytelling - think moody lighting, layered music, curated menus, and drinks served with a side of wow. One standout example: a Dragon fruit that slowly bleeds vibrant purple into the drink, creating a sense of theatre and surprise for the guest.
Mocktails have grown beyond Dry January to become yearround crowd-pleasers that rival cocktails in profitability.
Try it out: Use trending bases such as coconut water and espresso syrups paired with sparkling water and fresh herbs to create elegant, alcohol-free spritzes that delight all.
“We’re seeing a shift to premium, natural ingredients - no added sugar, bold fruit flavours, and gut-friendly benefits,” says Carr.
Speakeasy classics like the French 75, Bees Knees, and Sidecar are making a comeback, alongside 70s and 80s favourites such as Pina Coladas and Daiquiris.
Try it out: Think Miami Vice mashups or frozen Snowballs, dusting off advocaat, Midori, and Babycham for a nostalgic yet modern sip.
“Cocktails and drinks evoke memories and happiness, so reimagining classics connects customers to both past and present,” says Paul Bloxham.
From Snickers-tinis to a Retro Black Forest Martini, the lines between drinks and desserts are blurring deliciously.
“Hot chocolate offers endless possibilities to make drinks fun this winter season,” says Carr.
Tea and coffee are moving beyond the usual, inspiring creative cocktails and mocktails with bold new pairings.
“Fusion is key,” says Paul Bloxham. “We’re seeing tea and coffee combined with unexpected ingredients.”
Try it out: Dessert cocktails with nostalgic flavours like cornflakes, tiramisu, or Bakewell tart, or layered lattes with bold colour contrast.
Try it out: Experiment with teaand coffee-based cocktails that layer rich black teas or delicate floral infusions with adventurous flavours - think hibiscus in a spritz or lapsang smoky notes in a stirred cocktail.
▶ Go seasonal - pomegranate, cranberry, pumpkin, and spice-driven profiles always deliver in colder months.
▶ Highlight health by calling out gluten-free, organic, non-GMO, or natural sweeteners, since transparency builds trust.
▶ Design for social appeal with colourful layers, unexpected garnishes, or dramatic glassware.
▶ And don’t cheap out: “If you’re trying to cut costs by cutting corners, you’ll taste it,” says Carr. “Use quality ingredients, charge what it’s worth, and your customers will keep coming back.”
For the spiced hibiscus syrup,
6 servings
2l water
40g dried hibiscus flowers
200g sugar
2 cinnamon sticks
2 tsp allspice berries, crushed
1 tsp cloves
For the cocktail, per person
200ml spiced hibiscus syrup (from above)
2 tsp lime juice
(1 lime makes approx 6 tsp juice)
50ml good quality brandy
Bring the water to the boil and add the hibiscus flowers, sugar, cinnamon sticks, allspice, and cloves. Simmer for 20-30 minutes. Strain and discard the solids.
Bring the hibiscus infusion to the boil again and reduce by a third to a half. The hibiscus syrup is ready. If you prefer, leave to cool and keep in the fridge for a couple of days.
To make each serving of hot toddy, combine 200ml of the hot hibiscus syrup with 2tsp lemon juice and 50ml of good quality brandy.
For the cocoa syrup
100ml cup maple syrup
75g unsweetened cocoa powder
100ml water
For the cocktail, per person
25ml gin (Monkey 47)
15ml cherry liqueur (Tattersall Sour)
15ml cocoa syrup (from above)
Ice cubes
Sparkling water (optional)
Toasted marshmallows and Maraschino cherries on a stick
In a saucepan, mix the water and maple syrup. Bring to a gentle boil. Add the cocoa powder, stirring constantly until the mixture is combined and smooth. Let the syrup cool before using.
Mix the gin, cherry liqueur, and cocoa syrup with ice cubes in a shaker. Shake well and strain into a glass filled with ice cubes. If desired, top with a little sparkling water to lighten the drink. Decorate with marshmallow and cherry.
Whether you’re mixing up mocktails or crafting retro cocktail revivals, tap into what’s trending, and your customers (and bottom line) will thank you.
Ready to revamp your drinks menu?
Talk to our team to explore supplier insights, margin-boosting options, and the latest ingredients driving results. Get in touch at News_Europe@avendra.com
INSIGHTS SHAPING THE FUTURE OF HIGH-END HOSPITALITY
Barak Hirschowitz
President
International Luxury Hotel Association (ILHA)
The definition of luxury is evolving fast, and the most successful brands are those that blend purpose, personalisation, and innovation.
The luxury tourism market is experiencing rapid growth, projected to reach $1.2 trillion USD by 2026. This surge is largely fuelled by Gen X and Millennials, who are driving demand for exclusive and highly personalised travel experiences, according to a recent report from EHL Hospitality Insights.
With over a decade spent leading ILHA’s global luxury initiatives, I’m proud to partner with Avendra International to highlight the insights our Advisory Committees are seeing shape the future of luxury hospitality.
Today’s luxury traveller isn’t chasing chandeliers - they’re seeking connection, authenticity, and meaning. Younger guests, in particular, want brands that reflect their values and offer experiences that feel personal and purposeful.
Try it: Craft experiences that tell a story - whether it’s a chef-led foraging walk, a personalised scent journey, or a stay that supports local artisans. Make every touchpoint feel intentional and human.
Sustainability isn’t a trend; it’s a baseline expectation. From more sustainable spa treatments to zerowaste dining, luxury brands are being held to a higher standard.
Try it: Audit your sustainability practices and communicate them clearly. Highlight local sourcing, energy-saving initiatives, and community partnerships in your guest journey.
“Consumers increasingly direct their spending toward companies that demonstrate true environmental and social responsibility - not just in messaging, but through authentic, measurable action,” says the ILHA Spa & Wellness Committee.
Wellness isn’t just a spa offeringit’s a lifestyle expectation. Guests want holistic programs that touch every part of their stay, from sleep-enhancing suites to nutritionforward menus.
Try it: Evaluate all of your offerings to identify opportunities to weave in wellness, whether through your menus, room amenities, or service experiences.
“Micro-personalisation is the future,” says the ILHA Fitness & Wellness Committee.
“It’s about using tech to enhance –not replace – the human touch.”
AI and automation are transforming hospitality - the best technology in luxury hospitality is invisible, working behind the scenes to enhance, rather than intrude upon, the guest’s stay.
Try it: Consider automation for retail environments to drive additional revenue without adding labour hours.
“The most effective tech is seamless,” says the ILHA Next Gen Hotel Tech Committee.
“It supports the experience, not overshadows it.”
In a competitive labour market, culture is everything. Top talent is drawn to brands that offer purpose, transparency, and growth - not just perks.
Try it: Create a culture that builds loyalty and transparency. Whether it’s discount offerings with your property network, stock options, or community incentives.
“Technology can scale operations,” says the ILHA Talent & Tech Innovations Committee, “but it’s culture that retains people.”
The future of luxury hospitality is human, holistic, and high-tech. By embracing personalisation, sustainability, and immersive design, you’re not just meeting expectations - you’re setting the standard.
We get it, and we can help. Ready to level-up your luxury offerings? Reach out to our team today by contacting News_Europe@avendra.com.
Hotel spas have a unique opportunity to combine luxury and sustainability, creating experiences that not only indulge guests, but also align with growing environmental expectations.
Michelle Parnham Sales Director UK
At Avendra International, we help hotel spas find high-quality, sustainable solutions without compromising on comfort or excellence. Here’s how you can elevate your spa with smarter, greener choices.
▶ Linen, made from flax fibers, requires minimal water to grow, is highly durable, naturally hypoallergenic, and 100% biodegradable, making it a fantastic eco-friendly choice for hotel spas committed to sustainability.
▶ Towels and blankets often contain microplastics, which can diminish quality and durability, in addition to containing harmful chemicals. Opt for textiles made from natural fibres like cotton, linen and bamboo for a better experience for your guests, staff and bottom line.
▶ Stock your spa with body oils, scrubs, and polishes made from simple, nature-derived ingredients like grapefruit or sea minerals— providing a cleaner, more indulgent treatment experience.
▶ Enhance relaxation with essential oils like lavender or eucalyptus, offering natural aromatherapy benefits that align with guest wellness trends.
▶ Reduce plastic waste by swapping out combs, razors, and toothbrushes for biodegradable alternatives like wheat straw, which offers a plastic-free, sustainable option.
At Bunzl Foodservice, we provide smart, sustainable product solutions that help hotels and hospitality businesses thrive in an ever-changing market.
From hotel supplies to sustainable tableware, we ensure our partners are equipped with the best products and services to meet the evolving needs of the market.
Want to know what we can do to take your daily hospitality to the next level? Let’s connect!
www.bunzlfoodservice.nl
▶ Source locally whenever possible to enhance your spa’s offerings while supporting small businesses.
▶ Decorate with artwork from local artists, creating a distinctive, regionally inspired ambiance that guests will remember.
▶ Offer locally crafted herbal teas, wines, or infused spirits in relaxation lounges, elevating your spa’s beverage menu with regional flavours.
▶ Nurture your community through charitable initiatives, such as providing a short treatment in exchange for a charity donation.
▶ Volunteer your spa’s services at wellness or charity events to
strengthen brand awareness whilst giving back.
▶ Empower women in your community by offering workshops on key health topics such as nutrition, movement, sleep, and stress management, helping them prioritise their well-being.
▶ Launch mentorship programs or offer skill-sharing classes, fostering relationships with local talent while enhancing your spa’s reputation.
We get it, and we can help. Whether you’re looking to refine your sourcing strategy, discover new eco-friendly products, or enhance guest experiences with sustainable solutions, we’re here to support you.
Reach out to us at News_Europe@avendra.com
Jasper Schotte Key Account Manager Daoust
As a Belgian, family-run HR company with a human touch, Daoust brings over 70 years of experience to the table.
Trust us to find the hospitality talents that perfectly match your needs.
Our DNA is built around two core values:
▶ Welcome to the Family
Your satisfaction is our top priority.
▶ We Love Solutions
We go the extra mile to provide you with the best possible service.
Need a hand finding the right housekeeping, kitchen staff, or front desk team members? We’ve got you covered.
Rely on our expertise and benefit from:
Flexibility: Contracts from as little as 3 hours to one week.
Full administrative support: Social documents, contracts, and more.
Financial advantages: No costs for notice periods or sick leave over one day.
Cost control: One invoice per week.
Just share your criteria with us. Daoust takes care of everything from there, from scheduling your temporary staff to managing their payroll.
On top of that, we provide you with our app: DaConnect. Designed to save you time, this fast, intuitive, and easy to use platform gives you the opportunity to communicate your staffing needs, validate or update timesheets, keep track of all your documents, and much more in just a few clicks.
Get in touch.
To find out more about Daoust’s staffing solutions, contact us on: News_Europe@avendra.com.
Delivering an exceptional dining experience in care homes has never been more complex. With skills shortages, rising costs, changing demographics and growing expectations from residents and their families, the care catering sector is being pushed to innovate and adapt.
Stuart Keown
Resident Experience
Manager – Food & Bev TLC Care
Richard Pearshouse Head of Hospitality Colten Care
George Bartlett Care Sector
Procurement Specialist
Avendra International
Avendra International, a procurement specialist supporting the healthcare, education and hospitality sectors, hosted an exclusive virtual roundtable exploring the unique challenges facing care homes.
Experts shared insights on everything from procurement and training to culture and kitchen design, making it clear that food in care is about far more than what’s on the plate.
The Pressure Points
We start off by asking everyone what in the industry is keeping them up at night and a common thread was immediately apparent: staffing – specifically recruiting and retaining chefs.
Jamie Clews Metcaffe Catering & Ambassador of Burnt Chef
Paul Bloxham
Culinary Lead
Avendra International
Mark Midgley Group Hospitality, Wellbeing & Procurement Manager, HICA Group
Stuart Keown confirms the struggle from the front line: “Chef recruitment is also a challenge. We can shortlist candidates, line up interviews yet still 60% won’t show. It’s become a buyer’s market; wage expectations are high and care has to compete alongside hotels and restaurants. I think it’s about inspiring chefs and college students that there are real opportunities for creativity and growth in this industry.”
But for Jamie Clews of Metcalfe Catering & Ambassador of The Burnt Chef project, the issue runs deeper than recruitment logistics, it’s about perception: “There’s still this outdated idea that care food is ‘slop in a bowl,’ or that care kitchens are where chefs go to retire. That perception has to change.”
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Paul Bloxham has seen the passion and talent in care kitchens firsthand but warns that without proper support, even the most committed teams can burn out: “When you can’t fill vacancies, morale dips, creativity vanishes and it becomes about survival, not service. That’s why investing in people is essential to sustaining quality and passion in the kitchen and why we, at Avendra, offer culinary training and chef development opportunities.”
In terms of cost, there’s broad agreement that rising food, labour and utility prices have forced providers to become more strategic but, all agree, it hasn’t meant a decline in quality.
At Colten Care, Richard Pearshouse is turning inflation into innovation. “As an example, we moved from pre-portioned fish to whole sides. It cut costs by 25% and reduced waste as we use every part of the ingredient. You get flexibility, creativity and value in one go without compromising quality .”
Meanwhile, Jamie cautions against basing decisions purely on unit cost: “One care group switched to a cheaper milk powder without checking the nutritional value. The most expensive product actually delivered more protein per gram and ended up being cheaper overall. You’ve got to
ask why you’re buying something, not just how much it costs.”
Adds HICA Group’s Mark Midgley: “Food costs are a major pressure, and when you’re managing around 1,500 product lines, even a small price increase across a few hundred items can have a significant impact. That’s where Avendra really helps: they benchmark what suppliers are proposing, review the market on our behalf and take the timeconsuming haggling off our plate. It means we can focus on delivering a great service rather than chasing price checks.”
With residents presenting a broader range of personal preferences, health conditions and dietary restrictions, care homes are under increasing pressure to deliver meals that are not only safe and appropriate but genuinely nutritious and enjoyable.
“We’re seeing more vegan and vegetarian diets, more allergens and a demand for culturally relevant dishes,” notes Jamie. “It’s evolving fast and care homes need to be ready.”
To meet this growing complexity, many providers are turning to digital tools to streamline planning and compliance. “Thanks to tech,
chefs can now manage tailored nutrition digitally, from allergens to texture levels,” says Paul. “It frees up time to focus on flavour and presentation, because chefs have real confidence in the data they’re working with.”
But the need for nutrition goes beyond labelling and systems, it’s about intention. Stuart highlights the importance of rethinking even the most routine tasks: “If we’re pureeing carrots, we don’t just add water. We add vegetable stock and honey to bring out flavour as if they’re honey roasted carrots, while retaining nutritional value. It’s about making every bite count.”
When it comes to texture-modified diets, there’s broad agreement that both innovation and ongoing training have greatly improved. “Many new chefs entering care have never worked with modified meals,” says Jamie. “Training is improving
but it needs to be continuous. It’s not just a skillset, it’s a mindset.”
Paul agrees: “Food moulds, plate presentation, IDDSI-compliant systems - all of these tools help chefs serve meals that are not only safe but still recognisable and appealing. The difference that makes for residents is massive.”
Mark explains how the use of technology is helping HICA Group manage its nutritional and allergen requirements: “With Avendra’s Piranha module, our chefs can easily track and amend recipes, see allergens and even the cost per serve. It’s given us consistency and control, while ensuring we meet our nutrition standards.”
From macro nutrients to micro details, care kitchens are learning to balance safety and satisfaction, ensuring every meal supports residents’ health, dignity and personal needs.
One big topic that all contributors agreed on is that food waste is no longer an acceptable loss, but is a key metric in financial, nutritional and environmental performance.
“Plate waste is the biggest issue by far,” says Jamie. “We started a campaign called ‘Respect the Ingredient’. It’s not about aiming for zero waste immediately. I believe that’s unrealistic. It’s about starting with one thing and making one improvement at a time – that is achievable.”
Richard has seen how data can drive results. “We track food waste weekly across all our homes. When teams can see the numbers in black and white, it becomes a conversation. We’ve achieved big reductions already listening to our residents about portion sizes and reviewing menu items so we deliver what our residents enjoy eating!”
George notes that the mindset is shifting: “It’s not about blaming chefs, it’s about learning - what are we throwing away, and why? And importantly, it’s about using data so you can really start to measure wastage and make changes – that’s why we have invested in online tools to support care operators in accurately tracking waste metrics.”
Preparing meals at scale doesn’t have to mean compromising on quality but it does require a different mindset.
“We talk about hybrid food models,” says Paul. “Some ready-to-use elements, some scratch cooking, all engineered to suit the residents, the facility and the team. As I always say, simple dishes, done well, can be exceptional.”
Stuart echoes this with a seasonal, feedback-driven approach: “We plan menus quarterly, proactively collaborate with suppliers for their input, then test dishes with residents, which they love. That way we’re not just ticking boxeswe’re putting residents at the heart of what we do and delivering food they genuinely want.”
Richard: “Food costs are an issue but you can be a bit cleverer about what you do to manage your waste and make sure teams understand the value of waste If think about it, if you waste 10% of what you’ve cooked, that’s 10% of costs you’ve wasted. If you reduce waste, even if prices have gone up 3-4% – you’ve essentially mitigated the increases.”
Technology is playing a role in creating efficiencies at HICA, as Mark explains: “We’ve got 153 suppliers supporting our 17 services, so our goal is to centralise ordering and invoicing through one digital platform. Avendra’s Pi system does all of that - and that level of control is a game changer for us.”
Conclusion: Raising the Bar, One Plate at a Time
What emerged from this roundtable wasn’t just a list of problems but a portrait of a sector undergoing transformation.
The challenges are real: staffing shortages, rising costs, dietary complexity. But so is the potential. Through smarter procurement, thoughtful design, deeper training and a renewed focus on resident dignity, care homes are redefining what food service can be.
As Richard puts it: “Spend less on the items that don’t impact our residents so you can spend more on the things they do. And food? They always notice food.”
Concludes George: “Cost pressure is a constant in care, but that’s not new. But cutting costs shouldn’t mean cutting quality. It’s about using the right data, managing stock and supplier relationships intelligently and understanding where the real opportunities for efficiency lie. At Avendra International, we’ve been helping care operators do exactly that for decades: giving them the tools, insights and support to make smart decisions that don’t compromise on resident experience.”
Read the full article: https://bit.ly/avukcare
We get it, and we can help News_Europe@avendra.com www.avendra.com/en/nl
Over 59 million tonnes of food are wasted annually across the EU, worth an estimated €132 billion - 11% from restaurants and food services.
Paul Bloxham Head of Culinary Avendra International Europe
As Head of Culinary – Europe, Paul Bloxham champions a smarter approach to reducing food waste in kitchens.
Here, he highlights the true cost of waste and shares simple, practical tips to help every chef turn scraps into something special.
Over 59 million tonnes of food waste are generated across the EU every year - with an estimated market value of €132 billion. Around 11% of this comes from
restaurants and food services (Eurostat, 2024).
Globally, agriculture uses approximately 70% of freshwater resources, yet millions of tonnes of food go uneaten (UN FAO, 2021).
The problem isn’t just about wasted ingredients; it’s about wasted energy, water, money, and resources. From overripe bananas to surplus bread, every unnecessary discard contributes to a costly cycle that hits households, businesses, and the planet hard.
Every kitchen has the power to change this. And it starts with rethinking what we consider “waste.”
Transforming scraps into something delicious doesn’t need to be complicated. Here are practical ways to waste less and save more.
Unsure what to do with leftovers? Freeze them. Bread, fruit peels, veg offcuts - freezing gives you time to plan and experiment without rushing.
Stale bread? Perfect. Blitz into breadcrumbs, toast into crostini, cube into croutons, or even blend into dips like bread hummus. If nothing else, freeze slices for quick toasting later.
Pickling isn’t just trendy - it’s practical. Make quick pickles with spare veggies, ferment scraps into kimchi, or blend wilting greens and herb stems into vibrant pestos.
That liquid from canned chickpeas? It’s aquafaba, and it works wonders as an egg substitute in baking, especially meringues or creamy sauces. Waste-free and plant-friendly.
Broccoli stalks, carrot tops, and beetroot skins aren’t wastethey’re opportunities. Use them in stocks, soups, chutneys, or even as a base for purees.
Brown bananas, soft tomatoes and wilted herbs are the stars of waste-conscious cooking. Think banana peel relishes, tomato sauces, and herb purees.
The food industry is undergoing a major shift, driven by consumer demand for sustainability and healthier choices. By 2026, expect to see waste-conscious cooking becoming a norm, not a niche. From breweries turning surplus bread into craft beers to chefs using banana skins in pasta sauces, creativity is leading the way.
Every ingredient saved, every recipe reimagined, and every crumb counted contributes to a less wasteful, more sustainable future.
So, next time you’re in the kitchen, pause before you toss. Less waste, big flavours, better habits. After all, every leftover deserves a second chance.
Interested in more culinary tips to enhance your menu offerings? Get in touch with us at news_Europe@avendra.com
With Crushed Avocado, Eggs & Kimchi Ketchup
Ingredients:
1 croissants, 1 day old
Half ripe Haas avocado
Ingredients (16 slices):
5 over ripe bananas, mashed
100ml coconut oil
150g unrefined sugar
2 eggs
10ml vanilla extract
Zest of one Lemon
250g gluten free flour, Doves Farm
self-raising
100g gluten free oats
10g baking powder
Pinch of salt
150mls Greek yogurt
50ml runny honey
1 apple grated
100g chocolate pistolles
Method:
Simply mix all of the ingredients together into a batter.
Line a loaf or cake tin with parchment paper.
Pour into the cake tin and bake for 45 mins at 175°C.
Drizzle with honey to serve and glaze.
5ml lime juice
2g red pepper flakes or to taste
2 free range eggs
10ml vinegar for poaching eggs
20g Kimchi Puree
Salt and pepper to taste
Coriander, pea shoots and/or rocket leaves (optional)
2 large button mushrooms
Method:
Press and toast croissant in a sandwich press or on a grill with a flatiron. Remove avocado flesh from the avocado and smash with the chilli flakes, lime juice and salt and pepper. Puree Kimchi to a sauce consistency and decant into a squeezy bottle. Poach eggs in salted acidulated vinegar water to desired doneness. To serve, top the croissant with the smashed avocado, followed by the poached eggs, then the kimchi sauce and top with rocket, pea-shoots and or coriander if using. Finish with finely grated button mushroom for added finesse.
Silver Stream Healthcare is an Irish company and one of leading providers in the elderly residential care setting operating 11 nursing homes across five counties, offering over 830 beds.
Bojana Djordjevic CEO Silver Stream Healthcare
The group provides a wide range of care options, from long stay to respite care, dementia care, convalescence care and end of life care and maintains close relationships with local hospitals.
Bojana Djordjevic, formerly Chief Operating Officer and now CEO
since July 2025, brings extensive healthcare and operations experience to her role. She explains: “We have nursing homes across Ireland, providing high quality care to many residents. In our Homes the residents come first and food certainly plays a central part in that; it is often regarded as
“We would never get those prices if we tried to negotiate directly. Avendra International gives us the benefit of economy of scale, and the data insights based on we can make informed decisions.”
a highlight of our clients’ day so it’s important to get it right.”
To help manage rising food and operational costs while ensuring consistent quality, Silver Stream partnered with First Choice Purchasing, now part of Avendra International - a relationship that spans over seven years.
In a sector where staffing costs account for more than half of overall expenditure, keeping food procurement streamlined, affordable, and high-quality is no small task.
Bojana confirms, “Food is such an important aspect to get right in a nursing environment. Prices fluctuate, suppliers offer different
products and price points that constantly change, and managing this across 11 homes would be more than a full-time job – and not just for one person, but a whole team.”
Today, Silver Stream works with a growing number of Avendra International’s suppliers across its care homes, gaining savings, control, and peace of mind.
Bojana shares, “We would never get those prices if we tried to negotiate directly. Avendra International gives us the benefit of economy of scale, and the data insights based on we can make informed decisions.”
Additionally, Silver Stream receives monthly reports from Avendra International covering spend per bed, supplier compliance, and “Swap & Save” analysis – a
tailored review of cost-saving opportunities based on recent purchasing patterns.
Bojana says, “Swap & Save is a great initiative. We work closely with our Group Chef and individually with each site and the Avendra International team to help our homes to adapt and save, while still getting the quality they want. It’s a journey – but it’s working.”
Bojana highlights the challenge of ensuring consistent delivery and quality across a geographically spread portfolio, including homes in harder-to-reach areas.
She says, “Avendra International works closely with our suppliers to ensure we don’t experience
“Avendra International works closely with our suppliers to ensure we don’t experience disruption. That level of coordination is invaluable – it is vital we receive what we need, when we need it.”
disruption. That level of coordination is invaluable – it is vital we receive what we need, when we need it.”
The ability to maintain food quality and consistency has helped the group uphold its high care standards. This has led to full compliance across all sites, with a consistent approach to spend and supplier performance, which Bojana says has “made a huge difference.”
The group’s Avendra International Account Manager, Stephen Muldowney, plays a central role in driving value and consistency across the estate.
From new site planning to supplier issue resolution, the account management relationship has proven invaluable.
Bojana adds, “When we opened Sugar Loaf, Stephen and the team were on site, setting up the ordering portal, walking through every process and supporting the chefs. There’s no limit to the support they provide. It’s a true partnership.”
For Bojana, empowering her chefs has been a standout benefit of the partnership. She explains, “I believe that kitchen department working in the background can sometimes be forgotten about in healthcare, but we’ve put a focus on recognising and supporting our chefs - and Avendra International has helped us do that. Hosting supplier showcases is a great way to bring together our chefs and suppliers in recognising all hard work in the kitchen.”
“There’s no limit to the support they provide. It’s a true partnership.”
This summer, chefs from Silver Stream Healthcare sites came together for a day of inspiration and networking, organised by Avendra International in partnership with Silver Stream Healthcare, with support from suppliers.
Events with suppliers help the chefs discover innovative products, streamline processes, and implement improvements that benefit both staff and residents.
Bojana continues, “These sessions are fantastic. Our chefs share recipes, talk about efficiencies and explore new ideas. For some of them, it’s the first time they’ve ever met their peers from other homes. It’s motivating while also creating real efficiencies and brings the added value to the quality of food to our residents.”
Silver Stream’s partnership with Avendra International is rooted in consistency, cost savings, operational improvement and empowerment. From supplier consolidation to chef collaboration, it’s a relationship built on trust and continuous improvement.
Bojana concludes, “The Avendra International team are always there, 24/7. Whether it’s supplier negotiations, chef engagement or supporting our growth, we know we’re in safe hands. I’d recommend Avendra International to any organisation struggling to stay on top of costs and suppliers. They bring structure, savings and support – and they deliver.”
We get it, and we can help. Get in touch to discover how we can support your healthcare organisation: News_Europe@avendra.com silverstream.ie
Matt Ferris Pi Product Manager
For many organisations, getting a stock valuation is a necessary, but time-consuming, complex, and costly process - whether you’re juggling manual spreadsheets, struggling with software that’s not fit for purpose, or relying on expensive third-party audits.
That’s why we’ve launched our new user-friendly stock management tool, now available to European users through the Pi eProcurement system in English, French, Dutch, Italian, and Spanish.
Our tool provides a smarter, more efficient way to track, manage, and value your stock across one or multiple sites, giving you better insights, less admin, and more time to focus on what matters.
“With Pi, our team can easily order and manage stock, and control our menus
and
allergen
information.
The fact that it’s incredibly simple to use is really important, as it’s not a struggle to get our managers to use it.”
Tom Vincent, Director and Co-founder, 200 Degrees Coffee UK
- FULL, CREAMY FLAVOUR
Perfectly balanced for any culinary creation.
- FIRM TEXTURE
Ideal for spreadability and ingredient retention.
- HIGH-QUALITY INGREDIENTS
Made with free-range eggs for premium flavour.
- CONSISTENT PERFORMANCE
Remains stable in hot and cold preparations.
- EFFICIENT TO USE
Convenient packaging for professional kitchens.
Automatically builds and updates stock sheets using real invoice data from your suppliers
Delivers instant, accurate stock valuations, with historical data stored in Pi for easy review
Reflects your actual operation by supporting multiple store locations and configurations
Simplifies stock entry with printed sheets or digital devices, including offline functionality
Keeps stock lists and prices up to date using your latest supplier invoices
Makes building and maintaining stock count sheets easyno complex setup required
Consumers are seeking “conscious indulgence” – delicious food that fits their lifestyle, supports their wellbeing, and aligns with their values.
The Banquet d’Or range will help your hotel to meet these demands for your breakfast offerings while maintaining customer satisfaction and profitability.
Did you know that our croissants and chocolate croissants are now available in a plant-based version?
Thanks to their beautifully layered golden crust, these pastries are true showstoppers.
Not only do they look appealing, but they are also crispy, light, flaky, and packed with flavour. That is due to our exclusive, high-quality alternative to butter – made from 100% plant-based alternatives –and sustainable grown wheat. This means they’re not only good for your customers, but also for the planet.
Want to go the extra mile for your guests? Choose our mini pastries or filled croissants! From traditional mini classics to croissants filled with Biscoff® spread, apricot purée or rich pistachio paste – there’s something for everyone.
With Banquet d’Or®, you’re sure to win over the heart of every hotel guest – because your success is our craft!
If you would like to learn more about the Banquet d’Or® range from Vandemoortele, get in touch with us: News_Europe@avendra.com
vandemoorteleprofessional.com
BOOST
AND GUEST EXPERIENCE AND PROFITABILITY
Today’s travellers expect more than just a morning cup - they want memorable, indulgent coffee experiences. But staffing challenges and increasing raw coffee prices mean hotels and hospitality operations must balance quality with efficiency.
Paul Bloxham
Head of Culinary Avendra International Europe
Red Kitching Strategic Sourcing Director
UK & Ireland
This is supported by insights from Nestlé Professional’s NESTHOTEL Coffee Insights Tracker, which shows that hotels whose guest reviews mention great coffee consistently score above the hotel sector average - underlining the power of quality coffee in driving satisfaction and occupancy.
At Avendra International, we work with supplier partners to bring the latest insights and practical strategies to enhance customer and guest satisfaction and drive revenue.
We spoke with Nestlé Nespresso experts, and Paul Bloxham and Red Kitching at Avendra International, to explore how hotel and hospitality outlets can serve exceptional coffee while keeping operations profitable.
1. Plan coffee moments throughout the customer journey
▶ Lobby and arrival areas: Self-serve machines create a positive first impression.
▶ Hotel and conference rooms: Portion-controlled systems offer convenience without burdening staff.
▶ Bars and restaurants: Consider premium coffee recipes like iced or specialty drinks to drive revenue and guest satisfaction.
▶ Dining and breakfast areas: Self-serve or barista-led stations add to the morning experience.
2. Control total cost of ownership
Factor in not just ingredients but machine maintenance, staffing, and cleaning processes. Choosing the right machine for your hospitality operation’s volume is key to maximising efficiency.
3. Use coffee to create destinations
Position your coffee stations as social hubs in bars or lounges. Combining great coffee with
branded elements (cups, POS materials) enhances customer perception and spend.
4. Match your coffee to your brand
Whether your hospitality outlet is luxury-focused or valuedriven, tailor your coffee systems and service levels to your market. Portion-controlled systems like Nespresso or bean-to-cup machines can simplify operations without compromising quality.
5. Think beyond the cup Incorporate coffee into wider F&B offers, pairing with snacks and food menus.
Building on these insights, implementing emerging trends for 2025/2026 can help make coffee a highlight of the customer and guest journey, driving satisfaction and revenue.
Here are four emerging trends to watch:
Hybrid Brewing Models
The rise of house cold brews, flash brewing, drip coffee, and bulk brew options across the UK and Europe signals a shift towards hybrid coffee models. Hotels and venues can elevate their coffee moments with artisan filter and drip blends, offering an alternative to bean-tocup machines at breakfast buffets.
Sustainability continues to influence consumer choice. Make responsible sourcing and sustainability practices transparent, whether through stickers on hoppers, in-room information, or storytelling on menus.
AI and smart technology are redefining coffee service. Expect innovation through bespoke recipes, provenance storytelling, and speciality blends, all designed to personalise experiences.
4. Coffee as a Social Experience Destination
Offering standout coffee can turn underused spaces into social hubs, positioning your venue as both convenient and experiential.
Interested in optimising your coffee offer? Whether streamlining your breakfast offering or turning your bar into a coffee destination, we’ll support your teams in enhancing guest experience.
News_Europe@avendra.com for tailored guidance.
We supply kitchen equipment for both professional caterers and home cooks. Nisbets offers a wide range of catering supplies and professional kitchen equipment for both commercial and domestic use. You’ll find everything you need at Nisbets.
Our online store features over 13,000 competitively priced catering essentials, from cookware and disposables to porcelain and furniture, as well as cleaning supplies, apparel, glassware, cooking equipment and refrigeration.
At Nisbets we offer the best quality and largest range of commercial equipment from the biggest brands in hospitality. From top kitchen equipment brands such as Lincat, Buffalo, Dualit, Polar and Vogue, to cleaning supplies from Jantex, you’ll find all the leading catering brands on our website.
We spoke with Stephen Brennan, Vice President –Supply Chain & GPO Procurement UK & Ireland at Avendra International, to break down the EU Regulation on Deforestation-Free Products (EUDR), which entered into force in June 2023.
Stephen Brennan Vice PresidentSupply Chain & GPO Procurement, UK & IE
What is the EUDR?
The EUDR is a major step toward sustainable sourcing, aiming to ensure that products consumed in Europe don’t contribute to deforestation or forest degradation worldwide. It covers key commodities like cattle, cocoa, coffee, palm oil, soy, wood, and rubber, as well as products made from them, including leather, chocolate, tyres, and furniture.
What are the objectives?
▶ Reducing Deforestation: Limiting the EU’s contribution to global deforestation by driving the use of sustainable commodities.
▶ Cutting Carbon Emissions: Lowering emissions from EU consumption and production
of these commodities by an estimated 32 million metric tonnes each year.
▶ Protecting Biodiversity: Ensuring products are sourced from land that hasn’t been recently deforested, helping to preserve ecosystems.
What are the timelines?
The EUDR entered into force on 29 June 2023 but the main compliance deadlines are below:
Large and medium companies must comply starting 30 December 2025.
Micro and small businesses have until 30 June 2026.
Timber products produced before 29 June 2023 remain subject to the EU Timber Regulation (EUTR) until 31 December 2027; for other products and timber produced after that date, the EUTR will be repealed when the EUDR applies.
How is the EU helping?
To make the transition easier, the EU has simplified some reporting and compliance rules, such as allowing annual due diligence reports and enabling representatives to file on behalf
If you’re in hospitality, foodservice, or related industries, you’re likely sourcing some of these commodities.
Operators will need to work closely with suppliers to ensure:
1. Traceability. You’ll need to prove your products come from land that hasn’t been deforested or degraded since the end of 2020.
2. Due diligence.
Businesses importing / placing these goods on the EU market must collect and keep documentation showing compliance.
of groups. There is also an EU observatory providing data on global forest changes to support transparency.
How Avendra International is supporting our clients
This legislation will impact hospitality, foodservice, and catering operators, as products they purchase from suppliers may contain ingredients linked to deforestation.
Our procurement and supply chain teams at Avendra International, are currently fully engaged with our supply base to ensure all suppliers of “in scope” products are preparing to be compliant, and ready to meet their responsibility come 1 January 2026.
Learn more. Visit the EU website for more information: https://environment.ec.europa. eu/topics/forests/deforestation/ regulation-deforestation-freeproducts_en
If you want to learn more about these changes or would like support ensuring your supply chain is compliant with the new legislation, reach out to us for guidance: News_Europe@avendra.com.
People: focus on opportunities for longer, happier lives.
Climate: climate neutrality by 2050, with strict emission reductions and SBTi commitment.
Health: double healthy products by 2030.
Foundation: build on trust and transparency.