Ireland: Avendra Edge Magazine - Autumn/Winter 2025

IRELAND EDITION AUTUMN/WINTER 2025

Edge Magazine.

Your edge in hospitality and foodservice.

Expert culinary and operational insights to HELP YOUR BUSINESS THRIVE! ▶ Latest trends to elevate

▶ Smart tech solutions

▶ Insider tips to reduce food

▶ Client stories from

customer experiences waste & boost margins

to drive efficiency industry leaders

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CONTENTS

Contents Autumn/Winter 2025 Welcome to the latest edition of the Avendra Edge Magazine, focused on providing you with new solutions and the latest valuable market knowledge.

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

20 MIXOLOGY MOVES 2025–26 Drinks Trends for Increased Revenue

8 CASE STUDY PREM Group Ireland Unlocks Efficiencies and Innovation

28 LUXURY REIMAGINED Insights Shaping the Future of High-End Hospitality

14 GET TO KNOW ...

Liam Reid, Account Director

34 CARE CATERING ROUNDTABLE Redefining Food, Dignity & Efficiencies

8

20

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CONTENTS

54 40 LESS WASTE BIG TASTE Your Guide to the Zero-Waste Kitchen Revolution 48 CASE STUDY Silver Stream Healthcare’s Approach to Procurement: Efficiency, Quality, and Care 54 SAY GOODBYE TO STOCK MANAGEMENT HEADACHES with Our New Online Tool

58 58 ELEVATING COFFEE MOMENTS Boost Customer and Guest Experience and Profitability 62 EU DEFORESTATION-FREE PRODUCTS REGULATION 68 CASE STUDY Serving Up Culinary Innovation with Evergreen Care

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

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

Autumn/Winter 2025 5

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Welcome to the Autumn/Winter Edition of the Avendra Edge Magazine!

I’m David Reynolds, Managing Director at Avendra International Ireland, and I’m delighted to share this latest 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.

Market Trends & Innovation 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.

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Culinary Insights 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.

Smart Technology Discover how digital solutions like our Pi eProcurement system

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can streamline operations, increase efficiency, and deliver actionable insights, helping you make faster, smarter decisions across your business.

Success Stories Hear from our clients Silver Stream Healthcare and PREM Group Ireland, who share how Avendra International have supported them in 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!

Autumn/Winter 2025 7

CASE STUDY

PREM Group Ireland unlocks efficiencies and innovation WITH AVENDRA INTERNATIONAL

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CASE STUDY

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.”

The Challenge 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 Autumn/Winter 2025 9

CASE STUDY

“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.”

Strategic Procurement Partnership To address these challenges, PREM Group Ireland partners with Avendra International to transform

CASE STUDY

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.”

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CASE STUDY

Account Management and Ongoing Support 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.”

Wider Business Benefits 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.”

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CASE STUDY

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.” 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.”

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.”

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

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 Autumn/Winter 2025 13

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GET TO KNOW:

Liam Reid

Supporting Clients Across Europe

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.

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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.”

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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.

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With over half of us eating a sandwich every day, we know that quality is key. Some of the showstoppers in our Twelve range include, Sweet Potato & Falafel Beetroot Wrap, Beechwood Smoked BLT & New York Deli Pastrami Roll.

Every day in the UK we consume over thirty-one million sandwiches; as a nation of handheld connoisseurs, we know that we must innovate continually to meet our customers ever changing tastes and needs.

If you are one of the cohort of consumers that eat more plant-based products our Coronation Chickpea sandwich will delight.

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2025–26 Trends

Mixology Moves

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Transform your drinks menu and increase revenue.

From classic cocktails with a twist to inventive mocktails packed with flavour and flair here’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.

Forecast, in 2023, the global cocktail market was valued at USD 1.08 billion and is expected to double by 2029.

With typical gross margins of 70%, cocktails remain a highly profitable opportunity for venues.

According to Market Data

Whether you run a hotel bar, manage catering at your operation, or are rethinking your drinks menu, these insights will help you deliver standout customer experiences and strong margins.

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1.

Local Sourcing

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.

Try it out: Incorporate locally distilled spirits and regionally sourced mixers to tell a story of quality and care.

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2.

JOMO is Real

The Joy of Missing Out is keeping people cozy at home with Netflix and negronis, so hospitality teams need to work harder to entice them out.

“It’s not just about what’s in the glass,” says Paul Bloxham.

“It’s the full experience: the setting, the service, the atmosphere.”

Try it 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.

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3.

Mocktail & HealthConscious Movement

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.

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4.

Retro Revivals

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.

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5.

Dessert Drinks

From Snickers-tinis to a Retro Black Forest Martini, the lines between drinks and desserts are blurring deliciously.

“Hot chocolate offers endless possibilities to make drinks fun this winter season,” says Carr.

Try it out: Dessert cocktails with nostalgic flavours like cornflakes, tiramisu, or Bakewell tart, or layered lattes with bold colour contrast.

6.

Tea & Coffee Fusion

Tea and coffee are moving beyond the usual, inspiring creative cocktails and mocktails with bold new pairings.

“Fusion is key,” says Paul Bloxham.

“We’re seeing tea and coffee combined with unexpected ingredients.”

Try it 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.

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Quick Wins for your Beverage Menu ▶ Go seasonal - pomegranate,

cranberry, pumpkin, and spice-driven profiles always deliver in colder months.

▶ Highlight health by

calling out gluten-free, organic, non-GMO, or natural sweeteners, since transparency builds trust.

▶ Design for social appeal with

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.”

Recipes to Try Hibiscus Tea ‘Toddy’ 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

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Method Bring the water to the boil and add the hibiscus flowers, sugar, cinnamon sticks, allspice, and cloves. Simmer for 20-30 minutes.

Strain and discard the solids.

Bring the hibiscus infusion to the boil again and reduce by a third to a half. The hibiscus syrup is ready. If you prefer, leave to cool and keep in the fridge for a couple of days.

To make each serving of hot toddy, combine 200ml of the hot hibiscus syrup with 2tsp lemon juice and 50ml of good quality brandy.

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Retro Black Forest Martini 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

Method In a saucepan, mix the water and maple syrup. Bring to a gentle boil.

Add the cocoa powder, stirring constantly until the mixture is combined and smooth. Let the syrup cool before using.

Mix the gin, cherry liqueur, and cocoa syrup with ice cubes in a shaker. Shake well and strain into a glass filled with ice cubes.

If desired, top with a little sparkling water to lighten the drink. Decorate with marshmallow and cherry.

Final Sip Whether you’re mixing up mocktails or crafting retro cocktail revivals, tap into what’s trending, and your customers (and bottom line) will thank you.

Ready to revamp your drinks menu?

Talk to our team to explore supplier insights, margin-boosting options, and the latest ingredients driving results. Get in touch at News_Europe@avendra.com

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INSIGHTS SHAPING THE FUTURE OF HIGH-END HOSPITALITY

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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.

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Luxury is About Meaning, Not Marble

Sustainability Is NonNegotiable

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.

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: 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.

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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.

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Wellness That’s Holistic and Human Wellness isn’t just a spa offering it’s a lifestyle expectation. Guests want holistic programs that touch every part of their stay, from sleep-enhancing suites to nutritionforward menus.

Try it: Evaluate all of your offerings to identify opportunities to weave in wellness, whether through your menus, room amenities, or service experiences.

“Micro-personalisation is the future,” says the ILHA Fitness & Wellness Committee.

“It’s about using tech to enhance – not replace – the human touch.”

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Tech That Enhances, Not Interrupts AI and automation are transforming hospitality - the best technology in luxury hospitality is invisible, working behind the scenes to enhance, rather than intrude upon, the guest’s stay.

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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.”

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Talent Is the True Differentiator In a competitive labour market, culture is everything. Top talent is drawn to brands that offer purpose, transparency, and growth - not just perks.

“Technology can scale operations,” says the ILHA Talent & Tech Innovations Committee, “but it’s culture that retains people.”

Try it: Create a culture that builds loyalty and transparency.

Whether it’s discount offerings with your property network, stock options, or community incentives.

Looking Ahead The future of luxury hospitality is human, holistic, and high-tech. By embracing 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.

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EXPERTISE

THE CARE CATERING ROUNDTABLE

Redefining Food, Dignity & Efficiencies

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.

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ROUNDTABLE PARTICIPANTS Stuart Keown Resident Experience Manager – Food & Bev TLC Care

Jamie Clews Metcaffe Catering & Ambassador of Burnt Chef

Richard Pearshouse Head of Hospitality Colten Care

Paul Bloxham Culinary Lead Avendra International

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.

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 36 Autumn/Winter 2025

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.”

Managing Complex Needs 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,

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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.

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Managing Food Waste 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!”

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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.”

Efficiency Without Compromise 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.”

EXPERTISE

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 boxes we’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/ie Autumn/Winter 2025 39

EXPERTISE

Less Waste Big Taste

Your Guide to the Zero-Waste Kitchen Revolution

EXPERTISE

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.

The Cost of Kitchen Waste 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.

But the good news?

Every kitchen has the power to change this. And it starts with rethinking what we consider “waste.”

Autumn/Winter 2025 41

EXPERTISE

Top Tips for Waste-Conscious Cooking Transforming scraps into something delicious doesn’t need to be complicated. Here are practical ways to waste less and save more.

1.

2.

3.

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.

Freeze First, Think Later

42 Autumn/Winter 2025

Bread Should Never Be Binned

Master the Art of Pickling and Preserving

EXPERTISE

4.

5.

6.

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 waste they’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.

Discover Aquafaba Magic

Treat Skins and Stems Like Ingredients

Rethink “Gone Off”

Autumn/Winter 2025 43

EXPERTISE

Looking Ahead: A Waste-Not Future The food industry is undergoing a major shift, driven by consumer demand for sustainability and healthier choices. By 2026, expect to see waste-conscious cooking becoming a norm, not a niche. From breweries turning surplus bread into craft beers to chefs using banana skins in pasta sauces, creativity is leading the way.

Every ingredient saved, every recipe reimagined, and every crumb counted contributes to a less wasteful, more sustainable future.

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.

44 Autumn/Winter 2025

WasteConscious Recipes to Try

EXPERTISE

Nearly Gone-Offie Loaf Cake 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.

Yesterdays Croissant With Crushed Avocado, Eggs & Kimchi Ketchup Ingredients: 1 croissants, 1 day old Half ripe Haas avocado 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.

Autumn/Winter 2025 45

CASE STUDY

Silver Stream Healthcare’s Approach to Procurement:

Efficiency, Quality, and Care

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 48 Autumn/Winter 2025

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

CASE STUDY

“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.”

Autumn/Winter 2025 49

CASE STUDY

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.

Cost Savings Benefits 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 50 Autumn/Winter 2025

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.”

Maintaining Consistent Quality & Service 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.”

Autumn/Winter 2025 51

CASE STUDY

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.”

Account Management & Operational Support 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.”

Engagement & Empowerment 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.”

52 Autumn/Winter 2025

CASE STUDY

Conclusion 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.

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.”

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 Autumn/Winter 2025 53

SYSTEMS

Say Goodbye to Stock Management Headaches

with Our New Online Tool

54 Autumn/Winter 2025

SYSTEMS

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.

WHY USERS LOVE Pi

“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 Autumn/Winter 2025 55

Expertly crafted products, made for chefs who demand the best.

For more information contact News_Europe@avendra.com www.blenders.ie

Key Benefits for You Automatically builds and updates stock sheets using real invoice data from your suppliers

Simplifies stock entry with printed sheets or digital devices, including offline functionality

Delivers instant, accurate stock valuations, with historical data stored in Pi for easy review

Keeps stock lists and prices up to date using your latest supplier invoices

Reflects your actual operation by supporting multiple store locations and configurations

Makes building and maintaining stock count sheets easy no complex setup required

Ready to Take Control of Your Stock? Discover how our new tool can streamline your stock management and save your team hours every week. Get in touch with your account manager or contact us today to request a demo. News_Europe@avendra.com.

Autumn/Winter 2025 57

EXPERTISE

Elevating Coffee Moments BOOST CUSTOMER AND GUEST EXPERIENCE AND PROFITABILITY

58 Autumn/Winter 2025

EXPERTISE

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 In collaboration with

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.

Autumn/Winter 2025 59

EXPERTISE

Practical Strategies to Increase Revenue 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 60 Autumn/Winter 2025

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.

EXPERTISE

What’s Next? Coffee Trends in 2025/2026 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: 1. 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.

2. Sustainability Matters 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.

3. Innovation Through AI and Specialty Offerings 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.

Autumn/Winter 2025 61

EXPERTISE

YOUR GUIDE TO THE

EU DeforestationFree Products Regulation

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.

62 Autumn/Winter 2025

EXPERTISE

Stephen Brennan Vice President Supply 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 Autumn/Winter 2025 63

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Why does this matter for operators?

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.

Autumn/Winter 2025 65

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Enhance kitchen efficiency with our range of commercial induction hobs and cookers, delivering rapid heating and energy-saving performance suitable for any catering environment.

CE208 Induction Hob 3kW

This 3kW induction hob features an incredibly sturdy stainless steel construction which is perfect for everyday induction-compatible pots and pans.

Induction Cooking Energy Savings

Countertop induction hobs offer precise temperature control and energy efficiency for professional kitchens.

DF825 Touch Control Single Induction Hob 3kW

Powerful yet highly efficient, the digital induction hob channels significantly more energy into the cooking process.

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• By using induction cooking technology, the Buffalo channels far more energy (up to 90%) directly into the cooking vessel, preventing wasted energy being expelled into the kitchen.

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Energy savings are indicative estimates only and may vary depending on factors such as your energy provider, usage patterns, and local rates.

ORDER ONLINE

news_Europe@avendra.com

Beverage Range - Water Urns and Boilers

Heating water for teas and coffees can be very expensive, especially when energy prices are high.

Water urns and boilers are essential and convenient appliances, designed to efficiently keep large amounts of hot water on hand.

Energy-Saving Manual-Fill Water Boilers (Stainless Steel)

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• For a business running this boiler 8hr/day, saves up to £270 per year in energy.

• Double-wall stainless steel body with additional insulation - reduces energy usage by up to 60%.

• Incredibly efficient - boiler can pay for itself in energy savings within 6 months compared to traditional boilers (based on 0.33p/kWh energy cost).

Energy savings are indicative estimates only and may vary depending on factors such as your energy provider, usage patterns, and local rates.

See online for Combi Ovens, BBQs, Ice Cream Makers and much more

CASE STUDY

Serving Up Culinary Innovation with Avendra International With 12 nursing homes across Ireland, Evergreen Care is committed to delivering high-quality, nutritious meals that enhance residents’ daily experience.

Chefs Day Innovation Event Held at the BWG Foodservice Academy near Dublin Airport, Evergreen Chefs Day brought together 12 head chefs from across the group.

In partnership with Avendra International, the group is bringing fresh energy and expertise to its kitchens, starting with an inspiring Chefs Day event.

The event was organised by Avendra International in collaboration with Evergreen Care’s Group Head Chef, Shirley O’Connor, and supported by supplier partners BWG Foodservice and Unilever.

The day brought together Evergreen’s culinary leaders to spark innovation, strengthen collaboration, and explore sustainable food trends shaping the future of care catering.

Culinary Insights

68 Autumn/Winter 2025

Paul Bloxham, Avendra International’s Head of Culinary, delivered a session on care home food trends, offering practical ideas for transforming

CASE STUDY

“This is about showing that food in care can be exciting, nourishing, and sustainable.” everyday ingredients into elevated, sustainable dishes.

Paul shares, “This is about showing that food in care can be exciting, nourishing, and sustainable. With small tweaks and a creative mindset, we can drive big improvements in quality and impact.”

From turning day-old vegetables into pesto to transforming breadcrumbs into gourmet garnishes, Paul shared

examples that combine sustainability, flavour, and presentation, including a stand-out high-protein banana cake made with yogurt and coconut oil.

In addition, Audrey Crone, Executive Chef Ireland at Unilever Food Solutions, led a session on time and cost-saving kitchen ideas for soups, desserts and more.

The programme also featured a presentation from Dysphagia Autumn/Winter 2025 69

CASE STUDY

Chef Niamh Condron of Ocras, showcasing nutritious, texturemodified meals designed to support residents with various levels of swallowing difficulties.

Hands-On Collaboration One of the day’s highlights was a team-building mystery box challenge, where Evergreen chefs worked in small teams to create dishes using local and sustainably sourced ingredients.

Paul says, “The teams gave it their all, creating thoughtful dishes that celebrated seasonal produce and clever use of ingredients.”

Celebrating the Power of Partnership

“We appreciate the strong collaboration with Avendra International in co-creating this fantastic day together. Their ongoing support, along with the involvement of BWG, Unilever, and Ocras, made the event a real success - helping us inspire and connect our chef community with the latest trends and innovations in the industry.”

Shirley O’Connor, Group Head Chef, Evergreen Care 70 Autumn/Winter 2025

We get it, and we can help.

If you’re looking to elevate your care facility’s culinary offering with sustainable, nutritious, and costeffective solutions, get in touch.

News_Europe@avendra.com