Welcome to the Autumn/Winter Edition of the Avendra Edge Magazine!
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.
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.
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
can streamline operations, increase efficiency, and deliver actionable insights, helping you make faster, smarter decisions across your business.
Success Stories
Hear from our client, the University of Birmingham, about their challenges and needs, and how the Avendra International team supported them in streamlining operations, boosting efficiency, and advancing sustainability. 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.
Empowering Efficiency & Sustainability Through Partnership
Shaun Craig Associate Director of Culinary & Development University of Birmingham
Through a strategic partnership with Avendra International, University of Birmingham has streamlined procurement, enhanced sustainability, and delivered standout catering experiences for its diverse year-round operations.
About the University
University of Birmingham is one of the UK’s leading academic institutions, home to more than 38,000 students and 8,000 staff.
The University’s food and beverage operation spans 20 outlets and supports everything from student meals and staff dining to VIP hospitality and major academic conferences. Behind the scenes, a dedicated culinary and catering team of around 180 people delivers a high-performing service that reflects the University’s ambition and commitment to quality.
Shaun Craig, Associate Director of Culinary & Development at the University, explains: “There’s a myth that University catering is only busy during term time. In reality, we deliver hospitality year-round, from summer schools and business conferences to private events and even hosting 2,800 athletes and officials during the 2022 Commonwealth Games. It’s a continuous operation that requires efficiency, innovation, as well as a focus on sustainability that aligns with our carbonconscious approach to catering.”
A Strategic Partnership
Meeting the needs of such a large and diverse customer base, while
also meeting high environmental and regulatory standards, is no small task.
To help manage this scale, and the complexity that comes with it, in 2018 the University partnered with Pelican Procurement Services now known as Avendra International, a specialist procurement provider offering tailored support. Shaun shares how this strategic partnership has been key in driving both operational efficiencies and sustainability outcomes.
Extension of the Team
Avendra International’s on-site team work as an extension of the University team, providing strategic procurement support, regularly benchmarking top products and suggesting cost-saving alternatives, ensuring value without compromising quality.
They also source items for specific dietary needs, fulfil bespoke requests, and organise product tastings to keep menus fresh and relevant.
Shaun confirms, “Our operations are extensive, so having specialist support helps to simplify each of these areas. For example, running our own tenders would be overwhelming due
The University of Birmingham’s Campus Services
to the depth of data that is required. Avendra International’s team takes care of that - and their on-site presence makes all the difference.”
Reducing Carbon Footprint
Avendra International supports the University’s commitment to a carbon-conscious approach through both technology and sourcing initiatives.
Within Avendra International’s Pi eProcurement system is a standout feature – its CO₂e tracking module, which the University uses to support its Carbon A-Rated Menu, a
Team, (from left) Karen Parkes, Shaun Craig, Caroline Kerrins, Stewart Turner and Natasha Vahey.
“Since launching the initiative in April 2023, the University has saved more than 25,000 tonnes of CO₂ and earned a Sustainable Innovation Award in recognition of our efforts.”
flagship sustainability initiative for conferences and hospitality.
Within this feature, Pi can automatically calculate an indicative CO₂e for each dish, and provide easy identification labels for meals ranging from very low to very high carbon emissions to help catering teams and customers make more informed decisions.
Shaun shares, “Each dish is carefully assessed for its full field-to-fork emissions, with the goal of keeping the combined emissions below 500g of CO₂e, significantly less than the average UK meal. This low-carbon menu focuses on our locally sourced, seasonal and ethically produced ingredients, helping us to reduce our environmental impact while
supporting regional suppliers, which is very important to us.”
Menus are built to reflect this ethos, and single-use plastics have been eliminated across catering operations.
Shaun adds, “Since launching the initiative in April 2023, the University has saved more than 25,000 tonnes of CO₂ and earned a Sustainable Innovation Award in recognition of our efforts. Our Green Conferencing Package is now our ‘default menu’ and Pi has been instrumental in making this possible – it’s a fantastic bit of kit.”
Sustainability Solutions
Beyond menus, Avendra International also drives engagement. Throughout the year, the team supports the University’s initiatives such as Green Week, where students and staff engage with suppliers, take part in interactive campaigns and sample sustainable food products.
Shaun says, “Avendra International’s continued support with our sustainability goals has helped the University achieve the Bronze Food for Life Award and Platinum Green Impact ratings across most departments.”
Bespoke Support for Big Moments
Avendra International team also recently supported the University’s 125th anniversary celebrations, sourcing event-specific ingredients and delivering bespoke touches to create experiences for students, staff and visitors. One standout success was a collaboration with Mondelez, the parent company of Cadbury, to produce 15,000 bespoke chocolate bars wrapped in custom sleeves commemorating the milestone.
Led by the Avendra International team, the project was coordinated and delivered through their supplier network and distributed during key events including the Chancellor’s dinner, garden marquee receptions, graduation week and staff appreciation activities.
Shaun confirms, “The chocolate bar sleeves have gone down a storm. It was a fantastic piece of work by the Avendra team and
a great example of how they go above and beyond to deliver value for their clients.”
Conclusion
University of Birmingham’s partnership with Avendra International is a powerful example of how strategic supplier collaboration and shared sustainability goals can deliver lasting impact.
Avendra International has become an embedded and trusted extension of the University’s team, as Shaun concludes, “They’re not just a supplier, they’re part of the team and they’re with us all the way.”
We get it, and we can help. Whether you’re navigating complex catering operations, driving sustainability goals, or looking to unlock efficiencies through data and digital transformation, we’re here to help. News_Europe@avendra.com.
“Avendra International are not just a supplier, they’re part of the team and they’re with us all the way.”
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.
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.
Dedicated France Italian Coffee Squash
OUR RANGE TO DELIGHT YOUR CUSTOMERS
Our Twelve - All Day Eats food - to - go range has a wide variety of tiered product categories to cater for every taste and for those who fancy the occasional indulgence, Sweet Things, our bakery range has you covered.
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.
We have kept the classics; our Chicken Salad Sandwich never disappoints & our BLT is very tasty. In a recent survey from Hovis these two were placed first & second as the nation’s favourite fillings.
We’ve a range of new bread carriers including turmeric bread, rye bread, sourdough baguettes and ciabattas.
For those who prefer a salad to a sandwich our Mezze style is packed with on trend
Our ‘Sweet Things’ bakery brand is your go-to for scrumptious cakes, bakes, tiffins & brownies... you name it, we bake it.
Our expert bakers handmake products onsite, meticulously blending the best ingredients, chosen for their exceptional quality and flavour.
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.
ROUNDTABLE PARTICIPANTS
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.”
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.”
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,
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.
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!”
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.”
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/uk
OF OUR OATS ARE SOURCED WITHIN 100 MILES OF OUR MILL IN CUPAR, SCOTLAND OVER 80%
PARTNERING WITH LEAF TO SUPPORT ALL QUAKER GROWERS TO SHIFT TO REGENERATIVE AGRICULTURE PRACTICES
than you can shake a stick at more fruit
innocent core smoothies
innocent core smoothies strawberries, bananas & apples
innocent core smoothies mangoes, apples & passion fruits
innocent super smoothies
innocent super smoothies green energise (kiwi, cucumber, apple & matcha with vitamins)
innocent super smoothies berry energise (strawberry, cherry, apple & guarana with vitamins)
innocent super smoothies citrus defence (mandarin, carrot, apple & ginger with vitamins)
innocent super smoothies exotic energise (lychee, apple & dragon fruit with vitamins)
innocent juices
innocent juices smooth orange
innocent juices orange with bits
innocent juices apple
innocent juices apple & mango
innocent juices apple & raspberry
innocent plus juices
innocent plus juices blue bolt (guava, lime, apple, coconut water & blue spirulina with vitamins)
innocent plus juices berry set go (raspberry, cherry, apple & guarana with vitamins)
innocent plus juices green alert (apple, pear, cucumber & matcha with vitamins)
innocent juicy water with bubbles
innocent juicy water with bubbles lemon & lime
innocent juicy water with bubbles raspberry & blackcurrant
innocent kids smoothies strawberries, raspberries & apples
Mixology Moves 2025–26 Trends
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.
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.
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: 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.
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.
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.
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.
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
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.
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
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.
Luxury is About Meaning, Not Marble
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 Is NonNegotiable
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 That’s Holistic and Human
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.”
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.
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.”
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.
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.”
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.
hotel linen services fresh thinking for your
Hotel guests are always on the lookout for premium quality bedding when they check in. Whether you’re managing an independent B&B or a large-scale hotel, investing in professional bed linen hire can significantly enhance your guests’ overnight experience.
As one of the UK’s leading hotel linen suppliers, our range of bedding meet the needs of any establishment. Our Premier range offers customers quality and affordability, our Elite range is a touch of luxury to your bedrooms.
• NO-CONTRACT
• RELIABILITY AND QUALITY AS STANDARD
• 24-HOUR ACCESS TO YOUR ACCOUNT
Email our expert team for a no-obligation quote:
4 Sustainable Sourcing Tips to Elevate Your Hotel Spa
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.
Eco-Friendly Linens
▶ 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.
Naturally Inspired Amenities
▶ 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.
Local Touches
▶ 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.
Community-Focused Wellness
▶ 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
PREM Group Ireland unlocks efficiencies and innovation
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
We’ve expanded our range which means you can expand your menu!
Try our cheesy Tear ‘n’ Share Dough Balls or our stuffed crust pizzas that are packed full of flavour.
Also discover our baking range to make the
“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
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.”
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.”
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
Smart Laundry Investments: Savings, Sustainability, and Reliability
Jo Leech
Commercial
Equipment Specialist
Avendra International
For busy organisations, whether in healthcare, hotels, or education, the laundry room works behind the scenes but plays a crucial role. Every load needs to be turned around quickly, hygienically, and cost-effectively.
Joshua Finch Business Development Director JLA
To understand how smart equipment choices can deliver longterm savings and efficiency, Jo Leech, our commercial equipment expert, spoke with Joshua Finch, Business Development Director at JLA, market-leading specialists in commercial laundry equipment.
Here are Joshua’s top tips for making laundry investments that stand the test of time.
1. Think Long-Term
The cheapest machine at purchase isn’t always the cheapest in the long run.
Consider Total Cost of Ownership (TCO), which includes servicing, breakdown cover, and the cost of replacement parts, as well as energy, water, and detergent use over time.
Josh says, “Choosing equipment with comprehensive service agreements, preventative maintenance, and remote monitoring can significantly reduce unexpected costs and downtime.”
We Help
GET THINGS COOKING
2. Prioritise Durability and Reliability
In high-demand environments, reliability is everything. Commercial-grade machines with robust build quality and proven track records will deliver consistent results under pressure.
Look for:
▶ Reinforced parts designed for heavy, frequent use
▶ Safety features that protect both staff and laundry items
▶ Strong warranties and service support to back up the investment
3. Cut Energy, Save Money
In high-volume laundry operations, wasted energy and water don’t just impact the planet - they hit the bottom line. By selecting efficient equipment and adopting smarter processes, organisations can lower running costs while meeting sustainability goals.
“Efficient laundry technology can make a measurable difference,” says Joshua. “For example, our SMART electric tumble dryers cut carbon emissions compared to gas models, our OTEX ozone
disinfection system works at cool temperatures to help save water and energy, and auto-dosing systems help reduce both detergent waste and costs.”
Practical energy-saving habits make a difference too:
▶ Wash at lower temperatures where possible, using detergents and cycles designed for cold water
▶ Clean dryer lint screens before every load and maintain ducts for faster, more efficient drying
▶ Use auto-dosing systems to eliminate detergent waste
4. Stay Safe and Compliant
Safe laundry isn’t just about clean items, it’s about protecting people. Machines with certifications like WRAS Category 5 approval ensure water safety, which is especially important in care settings.
In any sector, choosing equipment that meets hygiene and safety standards helps protect both your organisation and the people you serve.
We get it, and we can help. For guidance on laundry or other commercial equipment, get in touch with our expert, Jo Leech.
Jo works closely with trusted providers like JLA to offer tailored advice, reliable equipment, and full maintenance support, ensuring your operation runs safely, efficiently, and with confidence. Contact us at cateringequipment@avendra.com.
In
any sector, choosing equipment that meets hygiene and safety standards helps protect both your organisation and the people you serve.
FREE 2 YEAR WARRANTY
*Dishwashers & Glasswashers 1 year
Reliability & Performance.
That’s why professionals across the globe trust Buffalo. Every item is rigorously tested, so you can be rest assured you are purchasing a quality item. Now with over 140 products.
Cooking Equipment - Countertop Induction Cookers
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.
CP799 Heavy Duty Induction Hob 3kW
This single-zone hob allows you to boil, simmer, fry or sauté with ease, all whilst being significantly more energy efficient than gas or electric alternatives.
• 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.
• Not only does this substantially reduce running costs - it speeds up cooking and leads to a more comfortable and safer kitchen environment.
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)
CU547 - 10Ltr
CJ549 - 20Ltr
CU548 - 30Ltr
CU549 - 40Ltr
From the heavy-duty construction and easyclean design to the thermal safety cut-off, the boiler provides all the reliability, performance and day-to-day user-friendly operation you need to make every service a success.
Energy-Saving Manual-Fill
Water Boilers (Matt Black)
JA861 - 10Ltr
JA862 - 20Ltr
JA863 - 30Ltr
JA864 - 40Ltr
• Material: Stainless Steel & Plastic
• Temperature Range: 32°C to 100°C with Automatic Keep Warm Mode
• Voltage: 230-240V
• Colour: Silver or Matt Black
• Tap Height: 140mm
Water Boiler Energy Savings
Example of cost savings excluding electricity and wastage.
• 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
Smoother, Smarter, and Built Around You
Matt Ferris Pi Product Manager
Our eProcurement system, Pi, is all about making your working day easier –whether you’re managing finances, procurement, or catering operations.
By cutting down on manual processes and improving accuracy, Pi frees up your time for more valuable work. And with everything in one place – a single, reliable version of the truth – you’ll always have the clarity and confidence to make decisions based on real-time, data-driven insights.
From big-picture strategy to everyday tasks, Pi helps you work smarter, not harder.
Shaped by Your Ideas. Built to Work Around You.
Pi isn’t just evolving – it’s growing with you. Our in-house team, led by Product Manager Matt Ferris, develops new features and improvements based directly on the brilliant ideas we hear from our users.
This customer-first approach is what’s made Pi such a powerful and flexible system. Every enhancement is designed to be practical, intuitive, and easy to use – so you can get the most out of it with minimal training. We put in the hard work behind the scenes, so your day-today runs more smoothly up front.
What’s New in Pi?
Smarter Features for Smoother Ordering
We’ve added new tools to Pi’s online ordering module – making it even easier for your teams to order with confidence and stay in control.
Here’s what’s now available for UK users:
Out-of-Stock Alerts (Brakes & Creed Customers)
If you trade with Brakes or Creed, you’ll now see clear alerts when an item is out of stock – right on the
order build page. That means no more accidentally adding unavailable products to your basket, especially when ordering for next-day delivery.
Discontinued Product Visibility
Now, discontinued items remain visible for 30 days, clearly marked so you know they’re no longer available. This gives your team clarity and time to adjust without confusion.
Delivery Date Control
A new user permission setting lets super-users restrict delivery date selection. When enabled, users can only choose from approved delivery days – helping you stick to your agreed schedule and avoid mistakes.
Smarter Stock Control
Managing stock across multiple sites just got easier –and more powerful.
Stock Transfers Report
Designed specifically for multisite operations, this new report gives you a clear, productlevel view of stock transfers between locations. It includes full financial details, making it easy to track, approve, and analyse movement between sites. Export it to Excel for further reporting, reconciliation, or deeper insight.
Enhanced Financial Reporting
Keep tighter control of your finances with clearer insight into what’s outstanding.
Aged Debt Report
This new report gives you a simple, at-a-glance view of unpaid invoices – grouped into age brackets such as 0–30 days, 31–60 days, and beyond.
This new report is powerful tool for finance teams, helping you quickly identify which invoices are overdue, how long they’ve been outstanding, and where to focus your follow-up efforts. With better visibility, you can manage cash flow more effectively and stay firmly in control of your payment cycles.
See Pi in Action
Want to see how the latest features can make a real difference to your team?
Get in touch for a personalised demo – just contact your account manager or email us at News_Europe@avendra.com.
Lucozade Energy also available in 330ml cans Also available in 250ml cartons
Bidfood Code Product Brakes Code
15052Lucozade Energy Orange 24 x 500ml146191
15053Lucozade Energy Original 24 x 500ml40205
17176Lucozade Zero Pink Lemonade 12 x 500ml149364
89960Lucozade Sport Orange 12 x 500ml87655
46275Lucozade Sport Raspberry 12 x 500ml88913
32720Lucozade Sport Jude Ice Kick 12 x 500ml5000789
Bidfood Code Product Brakes Code
19326Ribena Blackcurrant 12 x 500ml 87652
19010Ribena Blackcurrant Light 12 x 500ml87653
6885Ribena Strawberry Light 12 x 500ml89743
44121Ribena Mango & Lime 12 x 500ml105497 STOCK UP NOW VIA
Less Waste Big Taste
£3 billion+ worth of food is wasted annually across the
UK hospitality sector
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
In kitchens everywhere, whether at home or in professional restaurants, the amount of food waste is staggering. Recent research from WRAP (Waste and Resources Action Programme) and the ‘Guardians of Grub’ campaign highlights that over £3 billion worth of food is wasted annually across the UK hospitality sector (WRAP, 2023).
And at home, we’re no better. In the UK alone, 60% of all food waste occurs in domestic kitchens, with around 4.7 million tonnes of edible food discarded every year (WRAP, Household Food Waste 2021).
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.”
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. Freeze First, Think Later
Unsure what to do with leftovers? Freeze them. Bread, fruit peels, veg offcuts - freezing gives you time to plan and experiment without rushing.
2. Bread Should Never Be Binned
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.
3. Master the Art of Pickling and Preserving
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.
4. Discover Aquafaba Magic
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.
5. Treat Skins and Stems Like Ingredients
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.
6. Rethink “Gone Off”
Brown bananas, soft tomatoes and wilted herbs are the stars of waste-conscious cooking. Think banana peel relishes, tomato sauces, and herb purees.
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
Yesterdays Croissant
Nearly Gone-Offie Loaf Cake
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.
FABULOUSLY FOAMABLE
Alpro is the #1 Plant based brand in the UK*
*(Circana, all outlets, 52 w/e 28/12/24)
Elevating Coffee Moments
BOOST CUSTOMER
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.
In collaboration with
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
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.
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.
DESIGN BUILD DELIVER
building excellence in hospitality
We specialise in designing & building bespoke catering environments and can manage your project from initial design through development to installation and completion.
With over 20 years’ experience, our proven track record allows us to enjoy long standing relationships with many clients across the UK in all sectors of the catering industry.
Maximising VAT Opportunities in Catering
Glen Small Chartered Tax Adviser
Johnston Carmichael
In a challenging market, catering teams are under pressure to deliver great service while protecting margins. VAT is part of that equation, and with complex rules and ever-changing guidance, it’s easy to miss opportunities.
We caught up with Glen Small, a Chartered Tax Adviser at Johnston Carmichael with over 10 years of experience specialising in VAT, to share his insights on what catering teams need to be aware of and how to reduce VAT costs.
Standard VAT Position
VAT at the standard rate (20%) typically applies to catering services, including on-site catering – restaurants, cafés, pubs, events, functions, and staff canteens.
Cold Takeaway Food
Cold takeaway items are generally zero-rated unless excepted, such as:
Zero-rated examples include: sandwiches, milkshakes, non-potato crisps, traditional flapjacks, cakes, other biscuits, and cold pasta pots. Correctly classifying borderline items prevents errors and uncovers missed savings.
Hot Takeaway Food
Hot takeaway items are subject to 20% VAT if:
▶ Heated to be consumed hot
▶ Kept hot after cooking
▶ Served in heat-retaining packaging
▶ Marketed as hot food
When is Food ‘Taken Away’?
Food is considered ‘taken away’ when the customer intends to consume it off-premises.
Key indicators:
▶ Packaged in takeaway containers
▶ No seating used or available
▶ Separate pricing for takeaway and eat-in
Direct Seafoods are proud to offer continued support to Avendra International. As the UK’s Leading fresh fish supplier we offer responsibly sourced fish and seafood, locally sourced wherever possible.
DAILY FISH
Southbank
We are passionate about fish and supply some of the finest regional seafood, responsibly sourced from around the globe.
Southbank
foods fresh fish
Sourcing fish responsibly is paramount to our business. We passionately believe in promoting the most sustainable products available to us. We work closely with our fish and seafood suppliers, both mainstream and specialist. We have links with NGOs such as MSC to develop and market sustainable alternatives.
A significant amount of seafood is wild caught which can lead to overfishing, unwanted by-catch and destructive catch methods. We take the view that we need to work within the industry to guide our customers towards sustainable choices.
Seasonal menu inspiration
As passionate fish experts, we share our unrivalled industry knowledge with our customers. Our experts are here to support with seasonal menu inspiration.
Speak to your account manager for more information on our range of Christmas lines available.
Scan the QR code to view and download. Follow us on
are the UK’s no.1 produce supplier and discipline fresh food specialist. With over 5,000 products and ingredients – including over 40 fresh customers can consolidate all fresh orders in available nationwide.
Isle of Wight Tomatoes
Driscolls Livesey Brothers
Suppliers
Bryans Len Wright
Isle of Wight Tomatoes
Driscolls
Livesey Brothers
Key VAT Opportunities for Caterers
Accurate Product Classification
Review each menu item, particularly borderline products, to ensure correct VAT treatment of cold food that may be zero-rated.
Mixed Supplies
Apportion supplies to include zero-rated elements where meals contain both zero (like bread, fruit, cold takeaway sandwiches) and standard rate elements (hot food, fizzy drinks, confectionery), using preferable methods like cost or selling price basis.
▶ Cost basis:
Determine what part of the total cost relates to the zero-rated items and what part relates to the standard-rated items, then apportion VAT accordingly.
▶ Selling price basis:
Determine what part of the final selling price relates to the zerorated items and what part relates to the standard-rated items.
Meal Deal Structuring
Separate zero-rated and standard rate components clearly. Itemisation on receipts can optimise VAT treatment.
Takeaway vs Eat-in
Use clear signage, packaging, and policies to differentiate eat-in (standard-rated) from takeaway.
Staff Meals
Recover VAT on staff meals where properly accounted for, including free or subsidised meals.
Agency Catering Concessions
Staff costs may sometimes be charged to principal suppliers as VAT-free disbursements if certain conditions are met.
Prospective and Historical Opportunities
▶ Prospective: Charge VAT only where required to protect margins.
▶ Historical: Review the last four years for potential VAT repayment claims on sales wrongly treated as standard rated.
Example
You sell a meal deal for £5 (a sandwich, crisps, and a soft drink).
Zero-rated £2.50 of the deal
Standard-rated £1.00 of the deal
Standard-rated £1.50 of the deal
Using a selling price basis, you would split the £5 between the items and charge VAT only on the standard-rated parts (£2.50 in this case).
Using a cost basis may result in a favourable apportionment towards zero-rating and should, therefore, be considered by analysing the cost of acquiring the items in question in a similar way.
Glen shares “Some clients’ claims have reached five and six figures.”
We get it, and we can help. We understand the challenges our clients face and are here to help you. If you need procurement support to help mitigate VAT costs, get in touch with our team at News_Europe@avendra.com
Lyreco Intersafe stands as your trusted partner, ensuring all your safety needs are met with 6,000 stocked safety products across Workwear, Foot and Hand Protection, Above-the-Neck, First Aid and Site Safety.
