UK - Avendra Edge Magazine - Spring/Summer 2025

UNITED KINGDOM EDITION

Edge Magazine.

Stay ahead with key updates for hospitality and catering operators.

SPRING/SUMMER 2025

Expert culinary and operational insights to HELP YOUR BUSINESS THRIVE! ▶ F&B Trends &

▶ Comply with the

▶ Sustainable Solutions

▶ Boost Efficiency

Seasonal Delights for Your Operations

Latest Legislation with Smart Tech

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news_Europe@avendra.com *Circana SalesOut, Total Foodservice, Total Wholesale, Value Sales, 52 w/c 29th December 2024. For illustrative purposes only. ® Reg. Trademark of Société des Produits Nestlé S.A.

CONTENTS

Contents Spring/Summer 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 Let’s explore what’s inside this issue

34 FROM INSIGHTS TO ACTION Shaping Sustainable Supply Chains

8 QUANTUM JOINS THE AVENDRA INTERNATIONAL FAMILY

40 SIMPLER RECYCLING New Waste Regulations

12 CASE STUDY Transforming NHS Catering Procurement

42 PI’S NEW FEATURES Simplify Ordering, Stock Management and Menu Sharing

20 COOKING WITH FLAIR Paul Bloxham’s Recipe for Culinary Success at Avendra 26 SEASONAL DELIGHTS Best Produce for Your Spring and Summer Menus 30 SEAFOOD EXPERTS Direct Seafoods

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CONTENTS

48 48 THE FUTURE OF FLAVOUR Top 7 Food and Beverage Trends You Need to Know for 2025 54 MEET THE TEAM Melissa McCormack, Senior Director of Global Opportunities Europe 60 CASE STUDY Student Union Procurement Partnership Streamlines Operations 66 WHY PARTNER WITH DELICIOUS IDEAS?

60 70 KITCHEN EFFICIENCY MADE EASY Expert Tips and Equipment Solutions 76 TIPS TO IMPROVE HYDRATION IN CARE HOMES Enhancing Resident Well-Being 80 ARE YOU SUFFERING FROM SPREADSHEET FATIGUE? Discover a More Efficient Way to Manage Your Procurement

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.

Spring/Summer 2025 5

COMPANY

Welcome to the Spring/Summer Edition of the Avendra Edge Magazine!

I’m Ian Holliday, Vice President Growth and Retention at Avendra International, and I’m delighted to introduce this latest edition of The Edge Magazine.

As the seasons change, so do the trends and innovations shaping the hospitality and foodservice industries.

This issue is packed with expert insights, inspiring ideas, and practical solutions to help you stay ahead. Whether you’re looking to refresh your menus, embrace new technology, or stay informed on market trends, we’ve got something for you.

Company News We are thrilled to share some exciting news! Quantum, a Spanish-based Group Purchasing 6 Spring/Summer 2025

Organisation, has joined the Avendra International family.

Quantum is a leading procurement specialist for the hotel and hospitality industry with operations in Europe, the Caribbean, and Africa. Learn more about Quantum and how this acquisition will enhance our global purchasing power and service capabilities.

Culinary Insights We’re excited to introduce Paul Bloxham, Head of Culinary at Avendra International – Europe. Paul shares expert insights on the latest food and beverage trends, from

of West London Students’ Union, share how Avendra International’s expertise has helped them improve their operations and streamline processes. See how our tailored solutions are making a difference for organisations like yours.

Market Trends

seasonal ingredients to bold new flavours and innovative pairings that will elevate your menu.

Technology Solutions Getting spreadsheet fatigue?

Explore how our digital tools can streamline operations, save valuable time, and optimise performance.

If you are already using our Pi eProcurement system, we have some exciting updates to share.

Success Stories Our clients, including Ashford and St Peter’s Hospitals NHS Foundation Trust and University

Keeping up with industry trends is key to staying competitive. We provide the latest market updates and trends to help you make informed purchasing decisions and shape your menus.

Plus, much more…

We hope this edition inspires you with fresh ideas to elevate your business. As the hospitality industry evolves, we’re here to support you with insights, expertise, and innovative solutions.

Stay tuned for more updates in our next edition, and as always, we’d love to hear your thoughts.

Happy reading!

Spring/Summer 2025 7

COMPANY

Quantum joins the Avendra International family We are thrilled to share some exciting news! Avendra International has acquired Quantum, a Spanish-based Group Purchasing Organisation.

With $500 million in procurement spend and a team of 90 employees, the company is a leading procurement specialist for the hotel and hospitality industry, with 27 years of expertise and operations spanning Spain, Portugal, Germany, the Netherlands, Zanzibar, Mexico, the Dominican Republic, and Jamaica.

“We are very pleased to bring Quantum into our portfolio,” said Autumn Bayles, Aramark’s Senior Vice President of Global Supply Chain and Group Purchasing Organizations. “ Both companies share a similar vison and culture and adding Quantum 8 Spring/Summer 2025

“Adding Quantum positions us to better globally serve not only the hotel category, but several other industries in the Quantum geographies.” positions us to better globally serve not only the hotel category, but several other industries in the Quantum geographies.”

While primarily serving the hotel industry, Quantum also extends its expertise to the restaurant, leisure, and healthcare sectors.

Quantum manages a wide range of expense categories, including food and beverage, housekeeping and non-consumable products, services, energy and telecommunications, maintenance expenditures, small equipment, and insurances.

This strategic move marks a significant milestone in our

COMPANY

journey, enabling us to enter new markets, expand our geographic presence, and strengthen our capabilities whilst also enhancing our global purchasing power to over $20.5 billion.

We look forward to enhancing our partnerships with clients, suppliers, and key stakeholders, achieving greater efficiency and excellence together as we embark on this exciting new chapter.

“Our purchase of Quantum is part of our strategy to expand the footprint of Avendra International and strengthen our purchasing capacity in hotel rooms, engineering products and services in particular,” said Ian Murphy, Aramark’s European Senior Vice President of Supply Chain and Group Purchasing Organisations.

“We are excited to begin our next chapter as part of Avendra International,” said Alejandro Casajuana, Chief Executive Officer of Quantum. “Our employees, clients and suppliers will not see any changes in how the company operates and we are now better positioned to provide stronger outcomes for all interests.”

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CASE STUDY

Transforming NHS Catering Procurement with Avendra International

12 Spring/Summer 2025

CASE STUDY

Ashford & St Peter’s Hospitals NHS Foundation Trust (ASPH) serves over 410,000 people across North Surrey, making it the largest provider of acute hospital services in the region.

Raouf Mansour Head of Catering & Housekeeping

Committed to enhancing patient and staff experiences, ASPH has taken an innovative approach to redefine hospital catering, treating patients, staff, and visitors as valued ‘guests’ rather than just service users.

For years, NHS catering has focused on efficiency over excellence. Under the leadership of Raouf Mansour, Head of Catering and Housekeeping, ASPH has challenged this mindset, transforming its catering operation into a high-quality, hospitality-driven service that prioritises choice, sustainability, and efficiency.

“We’re not just providing food; we’re delivering an experience,” says Raouf. “Patients are our guests, and we want them to have the dignity of choice, quality meals that aid recovery, and a service that makes them feel valued.”

To achieve this vision, ASPH needed a procurement partner capable of Spring/Summer 2025 13

CASE STUDY

delivering flexibility, supplier choice, and innovation - moving beyond rigid contracts and outdated frameworks.

This is where Avendra International became an essential partner in the Trust’s transformation.

The Challenge Like many NHS Trusts, ASPH was restricted by traditional procurement systems that can often rely on a small number of national suppliers. They found this approach offered little flexibility and choice and prevented SME’s from entering the supply-chain even though their products were of great quality.

Explains Raouf: “Before, we had to place our catering orders a month in advance with no ability to adjust. If we had more patients than expected, we’d run short. If numbers were lower, food was wasted. It was an inefficient and frustrating process.”

The single-supplier model meant ASPH had limited control over menu diversity and food quality,

restricting the ability to source local or specialist products. Without the flexibility to make real-time adjustments, the hospital faced significant food waste, mirroring a widespread issue across the NHS, where wastage is estimated to cost billions annually.

The lack of patient choice further exacerbated the issue. Patients had little control over what or when they ate, making the dining experience impersonal and inflexible. This impacted overall satisfaction and, more critically, recovery outcomes, as nutrition plays a vital role in patient health and wellbeing.

“We wanted to do something different,” Raouf continues. “To

We wanted to create a system where food was fresh, flexible, and sourced from the best possible suppliers while also managing costs and reducing waste. But we needed a procurement partner who could help us make it happen.

14 Spring/Summer 2025

CASE STUDY

create a system where food was fresh, flexible, and sourced from the best possible suppliers while also managing costs and reducing waste. But we needed a procurement partner who could help us make it happen.”

The Solution To address these challenges, ASPH partnered with Pelican Procurement Services, now part of Avendra International, which worked closely with Raouf and his team to develop a new, flexible supplier selection process tailored to the hospital’s needs.

This new model, the first of its kind in NHS catering, allows ASPH to work with multiple suppliers, including 15-20 small and mediumsized enterprises (SMEs) and specialist food providers, alongside larger suppliers.

Confirms Raouf: “This was a gamechanger. Instead of being restricted

to a couple of big suppliers, we now have the ability to source food from the best providers - whether that’s a local bakery or dessert artisan, a frozen food producer, or a premium coffee supplier.”

The new procurement model, launching in February 2025, introduces much-needed flexibility, allowing orders to be placed just two weeks in advance instead of four. This shift will significantly improve efficiency, ensuring the hospital can better respond to real-time demand while reducing food waste.

By shortening the ordering cycle, the Trust gains greater control over its supply chain, preventing surplus stock and unnecessary food disposal. Additionally, ASPH is no longer restricted to a single, all-encompassing supplier contract.

Instead, it hand-picks the best suppliers for specific products, ensuring higher-quality food options for both patients and staff.

Spring/Summer 2025 15

CASE STUDY

“We’ve embraced a more agile approach, working with smaller suppliers who can innovate, pivot, and deliver with flexibility,” says Raouf.

“These are businesses rooted in our community, like food manufacturer Coco Labelle in Bracknell, bringing local food journeys to life while reducing food miles. When we conducted blind taste tests, smaller suppliers won hands-down, judged fairly by our dietitians, estates team, procurement, and non-clinical teams.”

Sustainability is another key benefit.

By engaging with local businesses, ASPH has reduced food miles, ensuring fresher ingredients while also supporting small enterprises within the community. This shift not only aligns with our Green Plan but also contributes to a more environmentally responsible catering service.

“The Avendra International team didn’t just listen to our vision; they helped us execute it. Working collaboratively with Avendra International, we have created a framework of suppliers following their progression through a tender process. It is flexible, scalable, and available for other NHS Trusts to adopt,” Raouf explains.

16 Spring/Summer 2025

One of the most transformative changes is the introduction of an à la carte menu, giving patients the freedom to choose what and when they eat. This greater autonomy empowers patients to select meals suited to their preferences and dietary needs, improving overall satisfaction and supporting better recovery outcomes.

Adds Raouf: “With meal choices now aligned with individual preferences, patients are more likely to eat well, ensuring they receive the essential nutrition needed for healing and wellbeing.”

The Results: A Transformational Impact The switch from a chilled to a frozen food model will dramatically improve stock management and reduce food waste by 10%, thanks to on-demand cooking, improved forecasting, and customer choice on meal sizes and portions.

Explains Raouf: “Instead of wasting food, we are cooking to order, ensuring quality and reducing costs. And most importantly, patients now have a choice. They can select meals that suit their taste, dietary needs, and recovery process. From fresh, high-quality meals to discharge bags with essentials for their first

CASE STUDY

By moving away from outdated supplier contracts and introducing a flexible, multi-supplier procurement model, ASPH is focused on delivering a more efficient, higherquality service that puts patients first—reshaping the future of hospital catering.

days home, it’s about providing dignity, care, and choice.”

Beyond ASPH, the new supplier selection process is now available to other NHS Trusts.

“This isn’t just about one hospital,” Raouf confirms. “The new compliant model we created with Avendra International can be used by any NHS Trust. Other hospitals don’t need to start from scratch – it is fully established, and we’re proud to invite any NHS Trust to get involved.”

Through its partnership with Avendra International, ASPH has set a new benchmark for NHS catering, demonstrating that hospital food can be high quality, patient-centric, and sustainable while remaining cost-effective.

Concludes Raouf: “Seeing such positive outcomes motivates us to keep challenging mediocrity and striving for excellence. We deliver one of the best retail catering services in the country, with food that rivals or surpasses many private establishments.

“Three years ago, I had a vision and found Avendra International to execute it. It not only improves standards across the board but helps manage costs, reduce waste, empowers local suppliers, and ultimately offers choice and quality to patients. Nothing makes me prouder than seeing this vision come to life.”

We get it, and we can help.

If you need support to achieve your healthcare organisation’s goals, or if you would like to learn more about this new framework, get in touch with us.

News_Europe@avendra.com.

Spring/Summer 2025 17

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EXPERTISE

Cooking with Flair Paul Bloxham’s Recipe for Culinary Success at Avendra

Paul has taken on an exciting new challenge as Head of Culinary at Avendra International - Europe.

Known for his dynamic personality and impressive culinary pedigree, Paul brings over 25 years of experience to the role, combining creativity, strategic vision, and a deep passion for food.

20 Spring/Summer 2025

EXPERTISE

A Career of Culinary Excellence Paul’s journey through the culinary world is a testament to his dedication and talent. His career highlights include roles as Executive Chef at renowned establishments such as The Fire Station Waterloo, Goldman Sachs and JP Morgan, where he mastered the art of delivering diverse and authentic dining experiences. At Aramark, he previously served as UK Culinary Director, focused on food and development strategies that expanded culinary offerings into emerging sectors like global brands, specialist venues, and entertainment spaces.

Reflecting on his journey, Paul shares: “I’ve been fortunate to have a career filled with incredible opportunities and learning moments. From running award-winning kitchens to leading culinary innovation on a global scale, each step has shaped my approach to leadership and my understanding of the industry.”

He adds, “It all started with my love for theatre; my dream was to be an actor, but my mum advised me to get a trade. Cooking became my stage, and every service is like a performance. That pinch of magic, that theatrical touch, has stayed with me ever since.”

Immediate Priorities and Long-Term Vision In his new role, Paul is focused on taking advantage of Avendra International’s innovative online systems to help enhance menu development and client support.

Cooking became my stage, and every service is like a performance. That pinch of magic, that theatrical touch, has stayed with me ever since.”

Spring/Summer 2025 21

EXPERTISE

“In the years I’ve been working, I’ve seen a lot of change, but the largest and most impactful has to be technology.

The integration of data and insights from tools like our Pi procurement system is gamechanging,” he explains.

“Chefs cook from their head and hearts, and I used to think technology would stifle this creativity. However, how times have changed, and the advances of technology has turned this on its head. Today, sophisticated platforms like Pi enable us to back up culinary trends with actionable strategies, making us true pioneers in the industry.”

Paul’s immediate priorities include engaging with clients, building relationships across the UK and Europe, and supporting chefs with innovative menu solutions.

Long-term, he envisions creating a global network of culinary professionals to share knowledge and ideas. “We all speak one language and that language

We all speak one language and that language is food – it’s universal.

22 Spring/Summer 2025

is food – it’s universal,” he says.

“Bringing people together through this shared passion is incredibly powerful.”

Staying Ahead of Culinary Trends Paul is well aware of the importance of staying ahead of culinary trends.

“Everyone gets excited about what’s next, but the real value lies in supporting trends with data and insights,” he says.

He continues, “Chefs often ask me how they can be innovative while working within operational systems. My answer is simple: talent and creativity can thrive even with constraints.

Technology today supports chefs rather than stifles them – it provides the tools to be compliant and hit targets, such as budgets or sustainability metrics, yet still gives them the freedom to showcase their talent. For chefs, that balance is key.”

EXPERTISE

Beyond creating memorable dining experiences, Paul emphasises the importance of doing it responsibly.

“Sustainability, waste reduction, and efficiency have never been more critical. It’s tougher than ever to make a margin in this industry, so we have to pull every lever and draw on all our experience to succeed. Access to data and technology helps us and our clients meet these challenges head-on, while staying true to quality and creativity.”

Passion for Giving Back Paul is not just a chef but a mentor and advocate for the next generation of culinary talent.

As an Academician of the Royal Academy of Culinary Arts, he actively supports the ‘Adopt a School’ programme, using his years of experience to inspire young chefs and promote healthy eating initiatives. In Paul’s case, he’s working with a school in Camden.

“It’s my time to give back,” he says.

“The joy of mentoring and watching aspiring chefs grow is like nothing else. It’s an honour.”

A Culinary Philosophy That Resonates At the heart of Paul’s approach is a simple yet impactful mantra: “Simple things, when done properly, can be truly outstanding.” This philosophy has guided his career and will undoubtedly shape his contributions at Avendra International.

As he embarks on this new chapter, Paul’s enthusiasm is palpable. “This is an exciting new challenge,” he says. “Avendra International’s vision and technology, combined with my experience and passion, creates an incredible opportunity to make a real difference. I’m genuinely excited to help our clients elevate their dining experiences and bring the wow factor to every plate.”

Spring/Summer 2025 23

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Seasonal Delights:

Best Produce for Your Spring & Summer Menus Using in-season ingredients means embracing the best of what nature offers—more affordable, nutrient-dense, and abundant foods with minimal travel and storage needs. They help create vibrant menus while meeting the growing demand for fresh, locally sourced meals.

26 Spring/Summer 2025

EXPERTISE

In this article, Paul Bloxham, Head of Culinary, shares why seasonal produce matters and explores what’s in season this spring and summer.

Benefits of Seasonal Produce ▶ Better Flavour: Ingredients at

their peak offer more vibrant, rich flavour, helping your dishes shine.

▶ Higher Nutritional Value:

Seasonal produce retains more vitamins and minerals right after harvest, especially vitamin C and antioxidants, which degrade during storage.

▶ Affordability: With greater

availability, in-season produce tends to be more cost-effective than out-of-season options.

▶ Support Local Farmers:

By sourcing locally, you help boost the regional economy and foster a connection with your community.

▶ Sustainability: Seasonal

ingredients have a lower carbon footprint, as they require less transportation and storage, contributing to more sustainable practices.

Spring/Summer 2025 27

EXPERTISE

Spring Standouts Fresh Picks to Start the Season Right

Spring is a time of renewal, and the produce that flourishes in this season reflects that fresh energy. Here’s what you can expect: Asparagus Sweet and buttery, perfect for grilling or adding to salads.

Jersey Royal Potatoes Also known as International Kidney Potatoes, these are uniquely earthy and smooth, ideal for roasting or boiling with fresh herbs.

Wild Garlic A short-lived herb that adds a burst of flavour to soups, pesto, or as a garnish.

St. George’s Mushrooms Tender and delicate, perfect for risottos or roasted dishes.

Carrots (Early Spring) Milder in flavour and ideal for salads, juicing, slow cooks and roasting.

Spinach Tender and vibrant, perfect for fresh salads or sautéing.

28 Spring/Summer 2025

EXPERTISE

Summer Stars

A Bounty of Bold, Bright Flavours

Summer brings an explosion of sweetness and colour, and the produce in season during these months is nothing short of spectacular: Berries Strawberries, raspberries, blackberries, and blueberries are ripe for snacking or incorporating into desserts and salads.

Cabbage (Summer) Tender, sweet cabbage is perfect for slaws, stir-fries, or as a side dish.

Tomatoes Juicy and full of flavour, summer tomatoes are great for fresh salads, sauces, or sandwiches.

Peas English, snow and sugar snap are sweet and crunchy, perfect for salads, pasta dishes or as a side.

Summer Squash Green and yellow courgettes, patty pans and flowering varieties, great for grilling, baking, stuffing or roasting.

Cucumbers Crisp and refreshing, ideal for cooling salads or beverages.

Ready to elevate your menu?

Let us help you enhance your offerings with the best seasonal ingredients and culinary expertise.

Get in touch at News_Europe@avendra.com.

Spring/Summer 2025 29

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Your Local Seafood Consultant In addition to supplying the finest fish available, the following are also available to our customers: ▶ Menu development with

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sustainability scoring. of house staff, to improve sales and menu knowledge.

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To find out more about Direct Seafoods’ solutions, contact us on News_Europe@avendra.com.

Sea to Service 2025 on YouTube From sea to service, we share a behind-the-scenes look at the passionate team at Brixham Harbour. Witness the journey of sustainable seafood, the stories of those involved, and the love for quality fish at Direct Seafoods.

Spring/Summer 2025 31

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From Insights to Action:

Shaping a More Sustainable Supply Chain

Sustainability is now essential for businesses striving to stay competitive and responsible. Understanding where your products come from and how they’re sourced is more important than ever.

At Avendra International, we simplify sustainable sourcing.

34 Spring/Summer 2025

CULTURE

Stephen Brennan Vice President Supply Chain & GPO Procurement UK & IRL Nicola Davidson Client Services Director UK From supplier engagement and category analysis to personalised client support, we offer the tools and expertise to help businesses make smart, responsible purchasing decisions with little impact on their time and resource.

Sustainability isn’t one-sizefits-all, and we’re here to help businesses integrate it into their procurement strategies.

Smarter, Sustainable Sourcing As a founding member of the Hospitality Alliance for Responsible Procurement (HARP), and in partnership with EcoVadis, we support suppliers in adopting sustainable practices and reducing Scope 3 carbon emissions.

EcoVadis evaluates suppliers across Environment, Ethics, Labour & Human Rights, and Sustainable Procurement, Spring/Summer 2025 35

CULTURE

to support responsible sourcing decisions. For clients, sourcing from EcoVadis-assessed suppliers means greater transparency, lower environmental impact, and reduced supply chain risks.

Making Sustainability Happen

By leveraging our EcoVadis partnership, businesses can confidently reduce their carbon footprint, support ethical supply chains, and meet their sustainability goals.

Supplier engagement Actively working with suppliers to support and drive sustainability improvements.

Here’s how it works ▶ Suppliers are assessed

using a standardised process to ensure transparency and accountability.

▶ They receive a score and

may earn a sustainability medal or badge based on their performance.

▶ Suppliers scoring below

the global average (45) are encouraged to create corrective action plans to improve.

▶ Suppliers can obtain

support and guidance on how to improve their scores and obtain additional medals and recognition for their commitment.

36 Spring/Summer 2025

While EcoVadis is a powerful tool, it’s just one part of how we help clients create more sustainable supply chains. We also focus on:

Sustainable procurement policies Prioritising partnerships with suppliers who align with Net-Zero objectives and are committed to reducing Scope 3 emissions.

Supplier collaboration & training Organising training sessions

CULTURE

and sharing best practices to help suppliers enhance their sustainability performance.

Client purchasing category analysis Providing insights on high-priority sustainability categories, like sustainable food sourcing or ecofriendly products, to help guide our clients’ purchasing decisions.

Ongoing client support Providing personalised advice to meet specific goals, sourcing ecofriendly alternatives, reducing waste, and reporting to track measurable progress towards sustainability goals.

Menu support Providing support and guidance on

how to adapt menus and recipes to reduce environmental impacts.

Accreditation support Providing support to clients working towards sustainable accreditations.

Driving Meaningful Change Sustainability is about continuous improvement. By focusing on responsible sourcing, businesses can strengthen supply chain resilience, reduce risks, and align with growing industry expectations.

Sustainable sourcing benefits everyone—businesses, suppliers, customers and communities alike. By continuing to prioritise responsible procurement, we can create long-term value and contribute to a more sustainable future.

Every step forward counts, and with Avendra International, you’ll have the support you need to make it happen.

We get it, and we can help.

If you need support to achieve your sustainability goals, get in touch: News_Europe@avendra.com.

Spring/Summer 2025 37

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Product Walkers Ready Salted Crisps 32.5g Walkers Salt & Vinegar Crisps 32.5g Walkers Cheese & Onion Crisps 32.5g Walkers Prawn Cocktail Crisps 32.5g

Brakes A 115409 A 115407 A 115408 A 11477

Bidfood 73834 73833 73836 37908

EXPERTISE

New Waste Regulations The UK Government recently introduced new waste legislation called ‘Simpler Recycling’ which is now in effect from 31st March 2025.

This policy aims to streamline waste collection across England, ensuring businesses and non-domestic premises follow a universal recycling standard.

What Does This Mean for Businesses?

All businesses and relevant nondomestic premises, including schools and hospitals, must separate waste into the following four core waste streams: ▶ Residual waste (non-recyclable) ▶ Food waste (mixed with garden

waste if applicable)

▶ Paper and card ▶ Other dry recyclables (plastic,

metal, glass)

40 Spring/Summer 2025

Sarah Garnade Senior Client Procurement Manager

Note: Micro-firms (businesses with fewer than 10 full-time employees) have an extended deadline until 31st March 2027 to comply.

Other Dates to Be Aware Of 31st March 2026: Local authorities must provide weekly food waste collection.

31st March 2027: Kerbside plastic film collections will be introduced for businesses and households.

EXPERTISE

How We Can Support You To help businesses navigate this transition smoothly, we can provide a range of waste management solutions, including: ▶ Procuring waste management

providers to ensure compliance and efficiency.

▶ Sourcing waste bins and

ancillary products tailored to your business needs.

▶ Providing a waste management

tool within Pi to reduce trim and plate waste.

▶ Conducting on-site audits to

identify the best waste solutions for your business.

We collaborate with a range of suppliers who offer waste management solutions and expertise to support this legislation.

Get Ready for the Change

Other Waste Management News As part of the government’s ongoing effort to reduce waste, new Extended Producer Responsibility (EPR) and Packaging Recovery Notes (PRN) regulations will come into effect in April 2025. These changes are aimed at making producers and brand owners fully accountable for managing packaging waste.

What Does This Mean for You? The outlook for businesses is that increased costs for packaging and recycling will be passed down the supply chain. As a result, end users may see higher product prices due to the rise in EPR and PRN fees.

See how we helped an NHS hospital client reduce their food waste by 15%, with more to come!

Read the story: http://bit.ly/41Makll

If you need support in adapting to ‘Simpler Recycling,’ we are here to help ensure compliance while optimising your waste management strategy.

Contact your procurement manager or email us today to discuss how we can help support your business: News_Europe@avendra.com.

For more information visit https://bit.ly/3FCaXWc Spring/Summer 2025 41

EXPERTISE

Simplify Ordering, Stock Management & Menu Sharing with Pi’s New Features Matt Ferris Pi Product Manager

42 Spring/Summer 2025

EXPERTISE

We are excited to announce several updates to our cloudbased procurement platform, Pi, for our UK customers, with new features designed to save you valuable time.

Matt Ferris, Pi’s Product Manager, shares how these enhancements will further streamline ordering, create additional efficiencies for stock management, provide greater confidence in sales data tracking, and simplify menu sharing with customers.

1. Real-Time Stock Availability Checking with Brakes We know how frustrating it is to place an order, only to find out later that key items are out of stock. That’s why our latest supplier integration instantly checks stock levels with Brakes before you finalise your order in our Pi online system.

If an item is unavailable, you’ll know immediately—allowing you to choose an alternative before completing your purchase.

Now, you can place orders with confidence, knowing your selected items for next-day delivery are in stock.

Pi already provides real-time stock availability for Bidfood orders, and

now we’ve added Brakes—and Creed Foodservice is coming soon! We’re bringing realtime stock availability checks to three major foodservice suppliers.

2. Manual EPOS Sales Data Upload Tracking stock levels just got easier with the new Manual EPOS Sales Data Upload feature in Pi. Previously, capturing sales data required direct integration with an EPOS provider. Now, customers can manually upload their sales data, offering greater flexibility and control.

This enhancement allows businesses to simply download sales reports from their EPOS system and upload them into Spring/Summer 2025 43

EXPERTISE

the Pi system. Once till items are ‘mapped’ to products or recipes, Pi will automatically calculate all stock movements based on EPOS sales data. This means it is far easier to track discrepancies between stock, deliveries, and sales more accurately.

Key benefits: ▶ No EPOS integration needed

– any business can manually upload sales data.

▶ Improved stock discrepancy

reporting - highlighting variances by quantity or value.

44 Spring/Summer 2025

▶ Automatic deduction of

recipe ingredients from stock, providing precise stock level tracking.

▶ Greater flexibility – EPOS

data can be uploaded weekly, monthly, or at any preferred frequency.

This new feature empowers you to perform greater analysis of stock movements and identify potential issues that may impact profitability and inventory control – importantly, without having to manually calculate product sales and stock data.

3. ‘The Food Checker’ Menu Sharing Updates

What’s new? ▶ A modern, intuitive,

mobile-friendly design.

We’ve refreshed our ‘Food Checker’ portal with a sleek new design and enhanced functionality, making sharing your menus with customers even easier.

The Food Checker integrates seamlessly with your previously saved recipes, making setup quick and enabling you to easily share your menus with customers. You can confidently display dishes, knowing that allergen and ingredient data is always up to date.

The best part? With real-time updates, any changes to allergen or nutritional data are automatically reflected in the Food Checker, saving you time and eliminating the need for manual updates.

Continuous Improvement Matt concludes: “These latest enhancements to our system Pi demonstrate our commitment to making procurement more efficient, transparent, and adaptable for our customers. We’re committed to continuously improving Pi and listen to all feedback we receive from our customers. Please stay tuned for further updates!”

▶ QR code functionality for

easy access - link directly to the Food Checker site or individual recipes.

▶ A configurable navigation bar

to organise recipes however you like – for example, by meal type, day of the week, etc. The choice is yours.

▶ New customisable labels to

promote dishes – tag with labels like ‘Healthy option,’ ‘Meal Deal,’ ‘Vegan’ etc.

▶ Enhanced search capabilities

allow your customers to filter and find suitable options more easily – ideal for highlighting special offers.

▶ Optional carbon footprint

information is now available for greater sustainability transparency.

Interested in a Pi demo?

Get in touch with us for more information at News_Europe@avendra.com.

Spring/Summer 2025 45

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For more information please contact us at News_Europe@avendra.com

EXPERTISE

Top 7 Food & Beverage Trends You Need to Know for 2025:

The Future of Flavour 48 Spring/Summer 2025

EXPERTISE

Paul Bloxham Head of Culinary

As we step into 2025, the culinary landscape continues to evolve, shaped by innovation, sustainability, and the ever-changing tastes of global consumers.

Our Head of Culinary, Paul Bloxham, explores the key trends set to shape menus worldwide, drawing on insights from the 2025 Annual Food & Beverage Trends Report by Datassential and Food & Beverage Trends 2025-2026 by The Food People.

Ethical eating continues to gain traction, with sustainable seafood, plant-based proteins, and functional foods—such as gut-friendly probiotics and adaptogens—playing a growing role in daily diets. Meanwhile, weight management trends like intermittent fasting, personalised nutrition, and meal-tracking apps are helping people take a more tailored approach to wellness.

Global Mashups Fusion cuisine is thriving, proving that the best flavours come from unexpected pairings. Think jerk

From bold flavours to mindful eating, here’s what’s trending - and how to bring these insights to life in your offerings.

Mindful Eating Consumers are becoming more conscious when eating, opting for transparency in ingredients and sourcing. With ultra-processed foods under increased scrutiny, brands are shifting towards cleaner, simpler labels with recognisable ingredients.

Spring/Summer 2025 49

EXPERTISE

chicken burritos, miso-infused barbecue, or pistachio guacamole.

The sky’s the limit when mixing local ingredients with global influences, keeping culinary traditions alive while adding exciting new twists.

Coffee & Café Culture Coffee isn’t just a morning necessity—it’s an experience.

Datassential’s report reveals that at least 67% of consumers enjoy coffee several times a week.

This growing café culture opens doors for creative offerings.

Consider coffee flights featuring beans from different regions, explore brewing techniques from Italy, Vietnam, and Turkey, or embrace the resurgence of tea with craft chai and matchainfused beverages.

Pizza Reinvented Pizza is a beloved go-to for customisable meals, appealing to various cultures and budgets, whether served by the slice or as mini pizzas.

According to Dataessential’s report, 94% of Gen X and Millennials love pizza in all its forms. There’s something special about a wellmade pizza that captures our 50 Spring/Summer 2025

EXPERTISE

hearts, especially when it’s simple and crafted with care. With endless possibilities for toppings, crust styles, and serving formats, pizza continues to evolve while remaining a timeless favourite.

Prevent Waste

International Hallmarks

The fight against food waste is at the forefront of many culinary innovations. The focus remains on prevention to create a more sustainable food industry.

To highlight just one of the many exciting country-centric cuisines making its mark on the international food scene, Haitian cuisine is stepping into the spotlight right now, mixing French, Caribbean, and West African flavours. It’s gaining popularity worldwide, with around half of people aware of it and a third excited to give it a shot. It’s all about that tropical vibe with a hint of French elegance, offering a genuine taste of ‘Tropical Escapism.

New technologies are helping extend shelf life and reduce spoilage, while brands are pushing for plastic-free packaging solutions and reducing waste in product and delivery packaging.

Spring/Summer 2025 51

EXPERTISE

Flavours & Ingredients to Watch Five exciting flavours and ingredients will make waves in late 2025 and 2026, offering endless opportunities for chefs and innovators to elevate their menus with international influences. ▶ Sansho Pepper

This Japanese spice brings a citrusy zing and numbing sensation, perfect for seafood, broths, and even cocktails.

▶ Rooh Afza

This refreshing South Asian drink is perfect for mocktails or drizzling over desserts.

▶ Ras Malai

This beloved Indian dessert features cheese dumplings soaked in aromatic, cardamominfused milk, bringing new inspiration for sweet treats.

▶ Salted Egg Yolk

This flavourful ingredient adds a unique sweet-and-savoury twist to dishes. Created by soaking eggs in a salt brine, it enhances everything from chips to main courses and desserts.

▶ Suya

A staple in West African cuisine, this spiced meat skewer delivers a rich, smoky and peppery heat.

Stay Ahead! As 2025 unfolds, these trends will shape menus and dining habits worldwide.

Integrating these emerging flavours and techniques into your menu is a great way to stay ahead of the curve. One thing is for sure – innovation is on the menu.

Bon Appétit!

We get it, and we can help.

Contact us if you’re looking for ways to add the latest innovative food and beverage offerings to your menu.

News_Europe@avendra.com.

Spring/Summer 2025 53

COMPANY

MEET THE TEAM:

Melissa McCormack Avendra Edge Magazine sat down with Melissa McCormack, Senior Director of Global Opportunities Europe, to learn more about her journey, her role, and how she’s shaping the future of client support at Avendra International.

Q: Tell us about your background— what led you to Avendra?

Melissa McCormack (MM): “My entire career has been in hospitality, starting as a hotel telephone operator when I was just 15! I’ve held various roles since, including multiple hotel department head positions, General Manager at upscale restaurants and, just prior to joining Avendra, the General Manager of a golf club. Joining Avendra over 11 years ago felt like the perfect evolution. I started managing client relations across Western Canada and the Western United States,

54 Spring/Summer 2025

dedicated to creating a customised approach for our clients. Over the years, I transitioned to the east coast where I eventually took on the role of Director of Customer Relations for the Eastern US, overseeing a team of talented customer relations managers. Now, I am incredibly lucky to be part of the team leading our expansion efforts in Europe.”

Q: What does your role as Senior Director, Global Opportunities Europe involve?

MM: “My focus is on enhancing our client support model as Avendra expands internationally. Our goal is to ensure seamless service for all of our global clients, whether they’re in Europe, North America, South America, or Asia. We want to ensure we deliver Avendra International’s global standards and consistency while incorporating local expertise for all our clients. It’s about delivering a personalised, best-inclass experience no matter where our clients are.”

Q: What do you think sets Avendra International apart from competitors?

MM: “Without a doubt, it’s our Client Relationship Team that

sets us apart. These hospitality experts combine deep local market knowledge and supply chain expertise with unparalleled field support. Our goal is to be trusted advisors—helping clients streamline operations, reduce costs, and achieve critical goals such as sustainability and diversity.

In addition, as a technology-driven company, we provide clients with detailed purchasing insights and reporting that empower them to make informed decisions, positively impacting their operations and profitability. But it’s not just about cost savings; when we help our clients optimise their purchasing and streamline their operations, it enables them to focus on what matters most, driving guest satisfaction.”

Q: What’s a proud moment from your career?

MM: “A standout moment was onboarding legacy Starwood Hotels into the Avendra family. I know the value of our Client Relationship Team and what our field support can offer, and this transition was an opportunity to showcase our value.

We ensured a smooth transition and seamless integration into our client support model by working

Spring/Summer 2025 55

A GREAT WORKING DAY. DELIVERED. Lyreco 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.

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hand in hand with the property teams. Avendra is unique in that we have a high client retention rate; this is just another testament to our unparalleled value and strong client relationships.

Personally, I need three things to feel fulfilled: believing in what I represent, being challenged to learn and grow, and knowing I’m making a positive impact. This role ticks all those boxes.”

Additionally, I’m honoured and proud to be part of the team expanding Avendra’s International global presence.”

Q: Outside of work, what are your passions?

Q: What do you enjoy most about working at Avendra International?

MM: “It’s the impact we can make for our clients and customers. I thrive on creating a productive, collaborative work culture where ideas are shared and Avendra International embraces that culture.

Additionally, Avendra International is constantly growing and evolving which allows us to offer innovative new solutions for our clients.

MM: “Travel is a big one! My spouse and I aim to visit two new countries each year, immersing ourselves in their culinary scenes: we’re big foodies. We’re also working our way through the world’s wine regions; recent trips to South Africa and Hungary have been incredible. If I had to pick a favourite place, it’s Prague. The food, architecture, and people are amazing. For vacations, I love the tranquillity of Chiang Mai and the beaches of Krabi in Thailand – and the food of course!”

Spring/Summer 2025 57

CASE STUDY

University of West London Students’ Union’s Procurement Partnership Streamlines Operations University of West London Students’ Union (UWLSU) supports a dynamic and diverse student community, offering catering and retail services across its multiple sites.

Rob Carr Head of Commercial Operations UWLSU

With recent expansions, including the refurbishment of its bar and sports centre and the opening of two new outlets, UWLSU sought a modern procurement solution to manage its growing needs efficiently.

Rob Carr, Head of Commercial Operations at UWLSU, led the search for a partner who could streamline processes, ensure greater control, and unlock cost savings.

60 Spring/Summer 2025

Navigating Operational Challenges Rob shares, “When I started at UWLSU, we were using an antiquated system that involved dozens of websites and no easy way to compare prices. There was no oversight of invoices, and everything was managed centrally, so we didn’t have a full view of what was coming in. We needed a system that offered transparency and control, allowing us to tailor solutions to our scale.”

CASE STUDY

Spring/Summer 2025 61

CASE STUDY

UWLSU also faced significant inefficiencies in its procurement processes. Rob recalls, “Previously, we may have paid over the odds on some products because we couldn’t easily compare market prices.

We lacked invoice oversight, which made reconciling statements very challenging and time-consuming.

On top of that, we had no input into supplier arrangements, which didn’t always reflect our specific needs – I wanted to have greater control.”

UWLSU also wanted to improve allergen and menu management, moving away from manual

processes that carried risks of inaccuracies. Rob noted, “Creating allergen data manually left too much room for uncertainty. We wanted a system that could pull accurate information directly from suppliers.”

Implementing a Procurement Partnership Drawing on his previous experience with Avendra International, Rob approached their team of experts to explore solutions.

After gaining trustee approval, UWLSU partnered with Avendra International to manage their

CASE STUDY

To start with, we’ve saved at least a full day each month on invoicing alone. Previously, I had to manually capture each invoice line, but now everything is managed through Pi. procurement processes and adopt its comprehensive eProcurement platform, Pi. They also integrated key modules from the Pi platform to simplify online ordering, streamline menu and allergen management, and gain better control and visibility over invoice processing and financial tracking.

“The onboarding process was swift and seamless,” says Rob. “Matt Hawkins, our account manager at Avendra International, provided tailored training and helped us roll out online ordering and menu and recipe costing tool. We launched in August, and the benefits were immediately apparent.”

Simplified Online Ordering Using the Pi online ordering system consolidated UWLSU’s orders into one platform, offering unparalleled visibility and control.

Rob explains, “Ordering now takes just a few minutes a day and can be done on the go from a mobile device for any of our sites. Previously, we

couldn’t see what others had ordered, which caused delays if someone was unavailable to check. Now, everything is in Pi, and I can find information myself without worrying.”

Streamlined Invoicing Invoice management available through the Pi system has led to considerable time savings for UWLSU. Using this system, the team can pay multiple suppliers with one consolidated monthly payment.

Rob shares, “To start with, we’ve saved at least a full day each month on invoicing alone. Previously, I had to manually capture each invoice line, but now everything is managed through Pi. I simply receive notifications, click to code the invoice, and it’s done. It’s streamlined and hassle-free.”

Simplified Menu and Allergen Management and More The menu management module helps monitor and tracks allergen and nutritional data, for every ingredient that is being used in Spring/Summer 2025 63

CASE STUDY

menus. And UWLSU has built comprehensive menus for its bar and catering services, simplifying allergen management.

Rob adds, “Our bar manager, who started in September, was able to successfully use the Pi system with no prior training.

It’s that intuitive. My team can see what stock we need, order from an approved basket of products – with agreed prices, and

access allergen data with ease.

Everything is in one place, and it makes reporting much easier.”

Savings and Proactive Supplier Management Since partnering with Avendra International, UWLSU has seen transformative improvements across its operations in a number of areas – from cost savings to supplier management.

They are always in touch, help us with suitable product switches when needed, and manage any issues promptly. It’s like having an extra member of the team at our side.

64 Spring/Summer 2025

CASE STUDY

Through benchmarking, UWLSU has achieved cost reductions of up to 15% on consumables and even more on groceries. Rob says, “The deal we’ve secured for groceries is incredible.”

He also shares that the Avendra International team is proactive around supplier management. “They are always in touch, help us with suitable product switches when needed, and manage any issues promptly. It’s like having an extra member of the team at our side.”

Expert Commercial Equipment Support Rob shares, “Avendra International has also assisted us with procuring and delivering equipment, such as a dishwasher, at competitive prices. Jo Leech, the commercial equipment expert from the Avendra team arranged everything, saving us time and effort” Looking Ahead Rob states, “We are now preparing to roll out Pi’s stock management tool alongside a digital platform that will allows us to easily share allergen, nutrition, and calorie information with our customers.

It’s all about planning ahead and continually improving usability based on feedback.

Reflecting on the partnership, Rob concludes, “The transparency and support from the Avendra International team have been game-changing.”

“They’re proactive, responsive, and genuinely invested in our success. I’d encourage anyone considering a switch to take the plunge – you won’t regret it.”

We get it, and we can help.

To learn more about how we can help your organisation streamline processes, get in touch.

News_Europe@avendra.com.

Spring/Summer 2025 65

ADVERTORIAL

Why partner with Delicious Ideas?

Delight your customers with innovative impulse snacks and beverages while driving positive social and environmental impact.

Becci Mears Your DIFG Account Manager

ADVERTORIAL

Who is DIFG? Delicious Ideas Food Group is a family-run producer and wholesaler of healthy snacks and confectionery with a full-service packing division. We aim to revolutionise UK snacking by partnering with ethical brands and helping our clients meet their sustainability goals.

Customer Support Benefit from exceptional customer care with tailored product assistance, market insights, and expert guidance, promotions, and marketing. Our dedicated Customer Support Team ensures satisfaction with proactive service and ongoing assistance to help you succeed.

Sink your Teeth in Delicious Ideas offer an extensive range of unique products catering to diverse customer niches and ensuring satisfaction for all tastes and preferences

Making a Difference A non-exhaustive list of our CSR deeds includes: ▶ Donating over £2000 to the

Red Cross Ukraine Appeal by selling Jellybeans

▶ Donating more than 2.3

products customer can’t find anywhere else.

million litres of clean water for at-risk communities through Made Blue Charity

▶ Meet your sustainability KPIs

▶ We are Carbon Neutral and

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with the support of a transparent supply chain.

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Ready to Make an Impact?

If you want to learn more about how Delicious Ideas’ products can enhance your CSR efforts, contact us on News_Europe@avendra.com

BRC AA+ accredited

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Spring/Summer 2025 67

The UK’s Best Supplier of On-Trend Tableware

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EXPERTISE

Kitchen Efficiency Made Easy: Expert Tips and Equipment Solutions Save time, reduce costs, and enhance kitchen operations with expert advice and innovative equipment.

Time-saving expertise you can rely on.

70 Spring/Summer 2025

EXPERTISE

Meet Jo Leech, our Furniture, Fixtures & Equipment (FF&E) Specialist with over 25 years of experience, dedicated to helping you optimise every part of your kitchen.

Whether you’re upgrading equipment, planning a refurbishment, or just need guidance on the best solutions, Jo provides free, impartial advice tailored to your unique needs.

Her services include personalised consultations, bespoke quotations, competitive pricing, and end-toend solutions, from procurement to installation.

With Jo handling the details, you’ll never have to chase suppliers or juggle multiple contacts. She ensures the process runs smoothly, giving you the time and peace of mind to focus on your kitchen’s success.

Maximise efficiency in your kitchen with our expert support and guidance every step of the way.

Spring/Summer 2025 71

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The Rational Ivario is a versatile, energy-efficient system that eliminates the need for multiple pieces of equipment, cutting down on space and overall costs.

For high-volume kitchens, the high-speed oven—like the Merrychef—is an essential timesaver that speeds up service while maintaining high quality.

What makes the Ivario special?

Benefits of the high-speed oven

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Uses less power than traditional ovens.

▶ Versatility: Ideal for a wide

range of menu items, from sandwiches to chips.

Get in touch. Discover how Jo and our top equipment solutions can help transform your kitchen. News_Europe@avendra.com.

Spring/Summer 2025 73

GET

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Join over 200,000 catering professionals who trust Nisbets with their daily essentials With our 35,000+ product range, next-day delivery, and click-and-collect service, we’re here to get you whatever you need, whenever and wherever you need it.

Delivering quality, value, and exceptional service as standard for over 40 years. At Nisbets, we’re proud to be the catering industry’s supplier of choice.

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EXPERTISE

Tips to Improve Hydration in Care Homes Enhancing Resident Well-Being Paul Bloxham Head of Culinary Europe

76 Spring/Summer 2025

EXPERTISE

Dehydration is a serious concern in care homes, contributing to health issues like urinary infections, kidney problems, and an increased risk of falls.

With age, the sensation of thirst diminishes, making it even more critical to encourage regular fluid intake. With the right approach, care homes can make hydration more readily available, supporting better health for every resident.

Top Tips to Promote Hydration Offer Variety Providing a mix of hot and cold drinks ensures that residents have appealing choices. Options like herbal teas, infused waters, and flavoured drinks can make hydration more enjoyable.

Make Drinks Easily Accessible Use easy-to-hold cups, straws, and brightly coloured containers

to assist residents with mobility or vision challenges. Setting up hydration stations with self-serve dispensers, such as Oranka’s 1+19 all-day fruit juice with added vitamin C, makes it convenient for residents to hydrate throughout the day.

Encourage Routine Drinking Set hydration reminders through physical cues, such as notes on meal trays or digital alerts on mobile phones. Encourage residents to drink a glass of water before meals, when taking medication, or as part of their morning and evening routines.

Provide Hydrating Foods Many fruits and vegetables have high water content and can supplement hydration efforts.

Incorporate foods like melon, cucumbers, tomatoes, courgettes, broccoli, iceberg lettuce, and squash into daily meals. Hydrating snacks like jelly, soups, and yogurt can also help boost fluid intake.

With the right approach, care homes can make hydration more readily available, supporting better health for every resident.

Spring/Summer 2025 77

FEEL GOOD New Feel Good cups from Vegware.

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EXPERTISE

The risk of dehydration increases in hot weather, so it’s essential to step up hydration efforts.

Adapt for Warmer Months The risk of dehydration increases in hot weather, so it’s essential to step up hydration efforts. Provide refreshing, fluid-rich foods like chilled fruit and ice lollies, and ensure residents always have access to water bottles, particularly during the hottest parts of the day.

Encourage Tea Breaks Scheduled drink times help establish routines and ensure regular hydration. Providing a selection of teas, juices, and flavoured water makes these breaks enjoyable.

Be Mindful of Dehydrating Beverages Caffeinated drinks and alcohol can contribute to dehydration.

Ensure that residents balance their intake with sufficient water and hydrating alternatives.

We get it, and we can help.

If you need help with sourcing products to support your resident’s dietary needs, we’re here to help.

Get in touch with us at News_Europe@avendra.com.

EXPERTISE

Are you Suffering from Spreadsheet Fatigue?

Matt Ferris Pi Product Manager

Discover a More Efficient Way to Manage Your Procurement

80 Spring/Summer 2025

EXPERTISE

Spreadsheets have long been the go-to tool for managing and analysing, purchasing, recipes, and invoices.

However, they could be letting you down.

They require constant manual updates, are prone to human error, and can become increasingly cumbersome and unwieldy over time.

What starts as a simple tool often evolves into a tangled web of calculations, complex formulas, and inconsistent data entry!

When key staff members leave, their successors are left trying to 1. Recipe Creation: Managing Costs & Consistency Calculating portion prices manually requires careful tracking of ingredient costs, usage, and portion sizes. But when supplier prices change, your spreadsheet quickly becomes outdated, leading to unnoticed cost increases. Without knowing the true cost of a dish, how can you be certain it’s profitable?

Our Solution: Pi’s menu management module removes this burden by automating recipe costing.

Instead of manually entering

decipher outdated information, leading to inefficiencies or, worse still, mistakes.

Matt Ferris, Pi’s Product Manager, explains how Avendra International’s procurement platform, Pi, offers an solution that eliminates these challenges, saving time and enabling you to focus on what matters most - growing and enhancing your business. prices, users can instantly view accurate, up-to-date ingredient costs from pre-populated and agreed supplier lists.

Pi automatically calculates portion prices and adjusts for cost changes, saving time and avoiding errors. Allergen and nutritional data are seamlessly integrated as well, giving you peace of mind without extra work.

Once a recipe is created, it can be shared across catering teams, ensuring consistency in preparation and pricing. With Pi, menu costing is simple, accurate, and stress-free.

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2. Order Management: Simplifying Procurement Most organisations place orders for their food and beverages products from multiple suppliers, requiring staff to log into different websites or make lengthy calls to check prices, and place orders. This timeconsuming process increases the risk of purchasing mistakes and leaves room for unauthorised spending outside of agreed contracts.

Our Solution: Our Pi online ordering tool changes the game by consolidating all supplier relationships into a single platform. Instead of juggling multiple logins and phone calls, users simply access a centralised

list of approved suppliers and products, ensuring price transparency and compliance.

Our Pi online ordering solution also offers time-saving features like ‘favourites’ lists, order duplication, and intelligent search functions that allow users to place orders quickly and easily. It even integrates with stock management tools, enabling users to track inventory levels, allocate storage areas, and plan replenishments more effectively.

By automating order processing, Pi cuts out a huge amount of time that would otherwise be spent contacting each and every supplier.

It also enhances purchasing control, plus keeps all orders within the contracted supplier agreements.

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3. Invoice Management: Eliminating Manual Entry Managing and processing invoices manually can quickly become an administrative nightmare. Paper invoices can get lost, spreadsheet “trackers” require constant updates, and finance teams need to manually input vast data into accounting systems.

Tracking costs across categories, applying cost centres, and aligning financial records with budgets becomes prone to human error and is extremely time consuming. It’s far from an ideal scenario.

Our Solution: Pi simplifies invoice management by capturing invoices electronically and storing them in one central location.

No more chasing paper trails - users can quickly view invoices, attach notes, and Pi will automatically apply your cost centre and nominal codes. What once required manual data entry by (potentially multiple) finance clerks can now be seamlessly imported into finance systems with just a few clicks.

By eliminating duplication and reducing the risk of human error, Pi allows businesses to maintain precise financial records while

freeing up a huge amount of administration time, meaning staff can instead spend their time on more strategic tasks and not mundane data inputting.

Making the Switch to Smarter Procurement Spreadsheets are no longer fit for purpose. The manual processing they require slows down operations, introduces avoidable errors, and creates unnecessary complexity.

Our Pi platform offers a better way forward, automating recipe costing, invoice management, and order processing to save valuable time and improve accuracy.

It means you can cut down on administrative burden for your colleagues, reduce costs, while gaining the transparency needed from real-time updated to ultimately enable you to make better informed decisions.

The end of spreadsheets is nigh!

Request a Demo.

If you’d like a free demo of our Pi procurement system, get in touch with us at News_Europe@avendra.com.

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Global Procurement.

Local Expertise.

Avendra International is a leading strategic procurement and supply chain partner to a wide range of organisations, including hotels, hospitality and leisure resorts, healthcare, and educational institutions worldwide.

Leveraging $20.5B in procurement power, our local experts offer tailored solutions to drive efficiency, savings, innovation, and sustainability.

We get it, and we can help.

News_Europe@avendra.com