Pelican Edge - Summer 2023

The future of procurement.

Services. Systems. Expertise. Culture. www.pelicanprocurement.co.uk

Solutions to improve costs, increase efficiencies & reduce your carbon footprint!

A LSO I N THI S I SSUE

TIPS TO … ▷ Keep on top of the latest food trends

▷ Understand and manage allergens

▷ We celebrate 10 years of our Pi procurement system

▷ Save money on commercial equipment

▷ Track, record and reduce food waste

▷ The latest market updates to help you plan your menus

▷ Create a sustainable future with carbon footprint menu labelling

▷ Reduce administrative burdens to save your team’s time

▷ A guide to tender your food and beverage procurement

Summer 2023.

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The Pelican Edge

Summer 2023

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SUMMER 2023 CONTENTS CULTURE

EXPERTISE 6

Let's get social: Find us on LinkedIn

4

Welcome to the Summer issue!

5

Meet the exciting new additions to our growing team!

7

At a glance: Market conditions & commodity updates

17

Supporting local communities

34

Top tips for food fortification and hydration in care homes

20

Two ways to improve costs and efficiencies

24

Commercial Catering Equipment

31

The Pelican Team pitches in to help our local charity, Step by Step

Our pledge to become a menopause-friendly employer

48

Pelican Expo 2023: Book your spot!

Cutting edge expertise, technology and solutions

Money-saving tips for Catering Managers

SYSTEMS Celebrating 10 years of Pi

10

Support the fight against climate change

26

Carbon footprint labelling on menus

Boost your Pi knowledge

29

with our exciting 'Bytes of Pi' online training sessions!

The sustainable AND profitable way to reduce food waste

39

Understanding and managing allergens

46

SERVICES Commercial Catering Equipment Specialists Our one-stop-shop for all your needs

30

Incorporate the latest food trends into your hotel restaurant menus

36

A guide on how to tender your food & beverage procurement

40

Top THREE food trends for ‘Gen Z’ university students

42

National Vegetarian Week

51

Plant-based innovations from Vegetarian Express

Five digital hotel trends to embrace in 2023

52

Summer pest control tips

55

Co-editors: Simona Hardy

Senior Marketing Manager at Pelican

Emily Cunningham

Marketing Executive at Pelican Designer: Nick Goodyear www.thenickwickpapers.com

4

Summer 2023

The Pelican Edge

CULTURE

Let's get social

LinkedIn is the number one social media platform for businesses and professionals to share valuable intel, updates and best practices.

In the coming weeks and months, we're looking to further increase our company's social media presence on LinkedIn by sharing behind-the-scenes photos of our team and what we get up to, as well as news about our clients!

Share your news with us. So if you have achieved any milestones, won awards or have success stories you want to share with the world, email us at marketingsupport@pelicanprocurement.co.uk, and we would love to support you too! Together we can achieve greater brand awareness.

How to connect with us. Click the button or enter 'Pelican Procurement Services' in the LinkedIn search box.

Connect now!

The Pelican Edge

Summer 2023

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CULTURE

WELCOME TO THE SUMMER ISSUE OF THE PELICAN EDGE!

Ian Holliday Director Pelican Procurement Services

Welcome to the latest edition of the Pelican Edge, focused as ever on providing you with new solutions and the latest valuable market knowledge.

We understand the ongoing challenges posed by limited resources and fluctuating commodity prices. That's why we are committed to providing you with expert insights enhancing cost-effectiveness and boosting operational efficiencies within your business. Let's explore what's inside this issue: Our Pi procurement system turns 10!

We are thrilled to celebrate the 10th anniversary of our procurement system, Pi! Pi launched in 2013, and it has been an incredible journey so far, watching our system grow and evolve to this day. It's been great to see how it continues to help make our client's work lives easier.

We're showcasing Pi's evolution over the years and how some of its key modules can help increase operational efficiencies. Discover how Pi can help with menu and allergen management, keeping your dining operations safe. Also, explore how to use Pi to contribute to the fight against climate change with features that can reduce food waste and help provide carbon footprint labelling on your menus.

Plus, hear from our clients about how the system has helped them in their everyday operations.

Unmissable event: The Pelican Expo 2023 Mark your calendars for the "Pelican Expo 2023!" Join us at the National Motorcycle Museum in

Birmingham on June 13, 2023, for networking, knowledge sharing, and industry insights.

hydration in care homes, ensuring the well-being of residents.

Making an impact

We have an exciting array of industry experts lined up to present on key topics on the day, along with 50+ exhibitors showcasing their innovative solutions. Whatever your title or sector, our event will provide valuable solutions to help you in your role, so don't miss out on this exciting event!

Sharing expert tips Our industry experts share practical strategies, money-saving tips, and the latest market trends and commodity updates. In addition, we provide valuable insights for effective procurement processes.

In this issue, you will discover the latest food trends in hospitality and explore the latest technological advancements reshaping the industry. Plus, how to cater to the preferences of Gen Z university students with our "Food Trends for Gen Z" segment.

And learn more about some essential tips for nutrition and

As part of our Be Well. Do Well. sustainability plan, we are committed to giving back to our local community and making a positive impact. We share how we support our local charity, Step by Step.

In addition, we are keen to improve the well-being of our people in the workplace. I'm excited to share that we have pledged to become a menopause-friendly employer in partnership with the Wellbeing of Women organisation.

We will also introduce the talented individuals who have recently joined our team – their fresh perspectives and contributions will undoubtedly help our clients continue to achieve their goals.

We hope you find this edition informative and helpful in navigating the ever-evolving landscape. Stay tuned for more exciting updates in the next edition!

Cutting edge expertise, technology & solutions The Expo supports organisations that run in-house catering and hospitality operations to: ■ reduce and control costs across food and non-food purchases ■ increase operational efficiencies with the latest technology ■ ease the pain of staffing issues through innovative solutions ■ enhance your customer offering to stay ahead of the game!

From F&B Managers, General Managers, Commercial Managers, and Finance Managers to Business Managers, Catering Managers and Facility Managers … whatever your title or sector, our event will provide valuable solutions to help you in your role!

50+ exhibitors will showcase their latest innovations Sample, taste and connect with local producers, regional and national suppliers, concept specialists and leading manufacturers. Talk with experts and discuss your needs; they can suggest suitable solutions on the same day!

Book your spot to join us at our upcoming Pelican Expo on Tuesday 13 June 2023 at the National Motorcycle Museum in Birmingham.

What’s in store for you?

Explore key topics with industry thought-leaders.

Check out some of our industry experts who will be presenting and the topics, insights and best practices they will be sharing on the day: ■ The Deposit Return Scheme (DRS) – A panel of experts from Coca-Cola, Britvic and Suntory will present on this complex topic and provide insight into what we know about this new upcoming legislation and what remains unanswered. Q&A session included.

■ Phil Vickery MBE – England Rugby World Cup Winner, MasterChef Champion, Restaurant owner and all-round foodie – will be sharing his experiences and passions and taking questions.

■ Food Trends & Insights presented by Vegetarian Express and ideas on catering to ever-increasing demands for plant-based dining solutions.

■ UFS Academy from Unilever, hear about support for your chefs with training tools and well-being focus.

■ Brakes will present on the topic of sustainability.

Discover the newest cutting-edge technology Once you book your place, you can reserve a 1-2-1 session with our experts, who will show you how our Pi system easily automates mundane tasks, freeing up your valuable time.

There are two easy ways to book your place at the Pelican Expo!

1

Email expo@pelicanprocurement.co.uk to book place(s) or to learn more about the event

2

Fill out the form by following this link: Book your spot (bit.ly/pexpo2023) We look forward to seeing you there!

The Pelican Edge

Summer 2023

CULTURE

MEET THE EXCITING NEW ADDITIONS TO OUR GROWING TEAM! We’re excited to welcome new faces to our team! The demand for time-saving solutions and procurement expertise has increased, and we're thrilled to have new talent on board to meet those needs.

Ian Holliday Director Learn more about our new team members, and their role on the Pelican team!

Ian Murphy Senior Vice President, Supply Chain & GPO’s Europe “I bring extensive industry knowledge and expertise to the team, gained through my 10-year tenure with Compass Group. I held various roles during this time, including Category and Sourcing Director and Chief Procurement Officer.

With my background and commitment, I am dedicated to driving the expansion and success of our Group Purchasing Service proposition, ensuring that our clients receive exceptional value and benefits from our services throughout UK and Europe.

A fun fact about me: I am a twin with an older (15 minute) brother Andrew. Being a twin has definitely given me a competitive edge!

Amie Henderson Client Procurement Manager

“I bring 7 years of experience in the food industry and 18 years in retail management to the team.

Previously, I worked as a National Account Manager for Brakes Food Wholesaler.

In today's climate, where time and money hold great value, I am here to assist our customers in maximising both. I am thrilled to engage in a diverse role that entails visiting care

homes and schools, understanding their unique challenges, and providing tailored solutions.

Additionally, I will analyse data to uncover cost-saving opportunities for our clients.

Outside of work, I have a few passions. I absolutely love music, especially when it's performed live.

And as a food lover, I balance it out with exercise!”

A fun fact about me:

I can tap dance, but please don’t ask me to show you!

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The Pelican Edge

George Bartlett New Business Manager Health and Care

“I have 21 years of sales experience, including 11 years selling to retail as a manufacturer, and the past 10 years focused on food service, specifically the Hospitality, Health, Care, and Leisure sectors.

In my new role at Pelican, I’m excited to network, make a positive difference to many organisations, and make their work-life much easier. Most of all, my family owe so much to the NHS/Care Sector that I will always be in their debt, and I hope I can repay their compassion with firstclass service.

My passion outside of work revolves around my young family. My youngest child has a rare genetic syndrome, so we've had countless hospital appointments and admissions supporting his development. I try to give back by participating in charity runs for organisations like NANSA or NDCS.”

A fun fact about me:

I got stranded on a desert island with 400 people on my honeymoon due to a severe storm. Thankfully, we were rescued by the Royal Thai Navy after more than 20 hours!

Laura Hemmings Marketing Executive Avendra Group Europe

“Before joining the Pelican team, I gained experience working in diverse industries such as care homes and luxury hotels and at a marketing agency for hotel and event venue clients.

In my current role at Pelican, I’m excited to support our various

Summer 2023

marketing activities with my digital marketing and design skills to raise brand awareness of our service offering and drive growth.

The best part about this role is being on a supportive team and that I can express my creativity through my work!

Outside the office, I love exploring new restaurants and trying different cuisines.”

A fun fact about me:

I love learning new and unusual crafts. Currently, I'm working on some lino printmaking and a cross stitch of mythical creatures around the world

Phil Hendry Full-Stack Backoffice Developer

“I have over 25 years of experience as a software engineer, mainly working on software for the financial services industry and electronic voting services. Most recently, I worked alongside other senior developers designing and developing features for a Client Lifecycle Management product.

At Pelican, I’ll support further enhancements and new features to our back-office systems. I really enjoy having a list of jobs and working through them – seeing how they progress along the way and the end result.

Outside of work, my family are all keen gamers with my personal gaming preferences leaning toward racing simulators. I also dabble in 3D modelling to create raytraced images and 3D printed plastic models!”

A fun fact about me:

I’ve run the London marathon three times but have yet to win!

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Gokhan Ozcan Category and Supply Chain Manager

“I bring 12 years of experience in the food service industry to the Pelican team, primarily on procurement and category management. With a background in sourcing highquality products at competitive prices, I understand the complexities involved in meeting the needs of various businesses.

As part of the Pelican team, my role involves managing key food and beverage categories. I’ll keep on top of the latest food trends and innovations in the market and improve their food offering.

Beyond work, I have a passion for sports, particularly basketball – I used to be a professional player.”

A fun fact about me:

My cheeks expand so much that I can literally stock food in them like a squirrel!

Robbie Newell Finance Assistant

“I’m thrilled to join the Pelican team after recently graduating from college, where I studied economics, business, and accounting.

I assist in various financial tasks in my current role and will work on the Apprenticeship Scheme towards gaining Level 3 Association of Accounting Technicians Qualification. I enjoy working with numbers and being involved in every aspect of the business.

Outside work, I am passionate about fishing and spending quality time with my family and friends.”

A fun fact about me:

I was born on New Year’s Eve!

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Summer 2023

The Pelican Edge

SYSTEMS

CELEBRATING 10 YEARS OF Pi We are excited to celebrate the 10th anniversary of our award-winning procurement system, Pi, making work-life easier for finance, catering and operations teams since 2013.

Ian Holliday Director

What started as a supplier statement system has evolved into a comprehensive cloud-based suite of modules, empowering finance, procurement, and catering teams to increase budget control, productivity, and efficiency in their operations.

Looking back at Pi’s evolution over the 10 years I wanted to highlight key modules our development team designed to meet our client’s needs.

The evolution of Pi Before Pi, we had a platform called 'Central Billing Online' that provided consolidated supplier invoice payments and customers access to their statements online. Recognising we could offer our clients more, the Pelican team embarked on a journey to enhance this system by adding more functionality and improving the aesthetics.

And, in 2013, Pi (Purchasing Intelligence) was born, offering our clients a more user-friendly and visually appealing experience.

Over the years, we've continuously refined and enhanced Pi’s functionality and look and feel based on valuable client feedback.

The popularity of Pi stems from its unique characteristic of being tailormade to suit our customer’s needs, addressing their specific challenges and the ease of use!

“Ten years ago, the Pi system was driven by a need to provide our clients with online visibility of the e-billing statements and supplier invoices,” says Matt Ferris, Lead Product & Release Manager and a key player in the evolution of the Pi system over the years. “Since then, the system has undergone significant growth and expansion on an annual basis, with new features and modules being added as clients identified new requirements.”

Dan Etherington, Head of E-Procurement, notes the significance of reaching a ten-year milestone in the ever-changing world of technology.

He shares, “As Pi has evolved over these years, it has not only continued to stay fresh and easy to use; it remains applicable and delivers the functionality required for our clients, suppliers, and internal teams to be efficient.”

The Pelican Edge

Summer 2023

The creation of key modules

Pitstop: Beyond stock management Pitstop, Pi's stock management module, was created in 2014, initially serving as a platform for users to count their stock and obtain an accurate stock holding valuation.

Today, this module has evolved into a comprehensive tool that encompasses a waste management and stock accounting system. It empowers operators to record and monitor their food wastage effectively.

Piranha: Revolutionising menu management Another significant addition in 2014 was Piranha, Pi's menu and allergen management system.

This module allows chefs to create recipes, and Pi automatically

provides precise food cost calculations, detailed allergen information, and nutritional data, along with tools that make it easy for operation teams to share recipes with interested parties.

More recently, we updated our menu and allergen management system to help our customers comply with the latest allergen legislation, Natasha's Law.

Cherry Pi: Streamlined online ordering The following year, 2015, witnessed the birth of Cherry Pi, our consolidated online ordering module. This module proved to be a game-changer for food operators, simplifying their lives by enabling them to place orders with multiple suppliers through a single, userfriendly web portal.

The Cherry Pi module has recently undergone further enhancements

based on user feedback and industry insights, improving the application’s functionality, appearance, and performance.

We aim to provide clients with an exceptional supplier ordering tool that helps them reduce the time required to place supplier orders and control their spend.

Picnic: Electronic patient meal-ordering The Picnic module, a digital mealordering solution, launched in 2021, designed in conjunction with several NHS hospitals. This was to ensure it precisely addresses the needs of a health service client for digital meal ordering.

Picnic provides a smart, efficient and easy way for patients to order their mealtime food and drinks whilst receiving care in the hospital - and drives efficiencies and removes paperwork around the meal ordering process.

Evolution of the Pi system

Look at the Pi system's complete evolution to see how many features have been added over the years!

Making your work life easier

2019 Budget management

2013 Invoice Management and Reporting

Internal ordering production management 2021 Electronic patient meal ordering

2015 Consolidated Online Ordering

2014 Menu & Allergen Management Stock Management

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2017 Complete Purchase to Pay Solution

2020 Pi system available in Europe

2023 Waste Management Tools We are not finished yet!

2022 Flash Reporting

More advancements to come

Menu sharing tool

The celebration continues

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Summer 2023

The Pelican Edge

The team behind Pi grew from 3 to 30 The Pi team works hard to ensure the system remains the best. The dedicated Pi team has experienced substantial growth, expanding from three individuals to a team of nearly 30 talented professionals.

This ongoing expansion allows us to continually evolve the system and enhance it for the benefit of our clients.

Matt says, “As we look towards the future, I am thrilled by the prospect of building on the success of Pi and passionately committed to enhancing the system further. We have a talented team and are poised to realise some truly exciting plans in the years ahead. Here's to the next decade of progress and innovation!”

WHY OUR CLIENTS LOVE Pi Nuno Matias Catering Services Manager, Royal Brompton & Harefield "Using the Pi system has been a game-changer for our operations. Initially, I was not familiar with the Pi system, but with training and support, we are using a number of the Pi modules – from online ordering, stock management, invoice management and more recently, Picnic which is the electronic patient meal ordering system.

The introduction of Picnic gives us the ability to provide a pictorial menu and includes a picture for every single product, which helps us to meet the national food and drink standards. It aids in effective communication, particularly with

staff members for whom English is not their first language. This is going to be huge for us, and we are continuing to roll out more tablets to extend our digital patient ordering.

The Pi system has opened up endless possibilities for me, and there’s still more I intend to use, such as a waste management app.

I am constantly discovering new features and functionalities in Pi that enhance our processes. We’ve started using the Foodchecker, where our staff, patients, and visitors now have easy access to essential nutritional information and allergen details.

The more I use Pi, the more impressed I am – and I know it’s going to keep getting better. It simplifies my job, allowing me to focus on my core responsibilities."

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Summer 2023

Colette Gale Catering Manager, Burgate School & Sixth Form Centre “I am a chef with 34 years of experience, with 15 years in the education sector. My working life has completely transformed with Pi. This is a great digital platform that helps my school to save time and money.

Cherry Pi allows me to see all the details I need in one place - all the product codes and prices, dates when orders have been placed, dates for expected delivery and the cost of each order and so much

Mark Hollington Hospitality Director, Trafalgar Theatre

"Before Pelican, which was over seven years ago, we operated totally manually. Today, we use Pelican's Pi system to its fullest extent.

There have been conversations in our business about whether we should bring purchasing back inhouse, but we found that it wouldn't be beneficial. It makes perfect commercial sense to have Pelican’s expertise and the Pi system in place.

When I think about the purchase ledger alone, we have gone from

more. I no longer need to be glued to the telephone waiting in the queue to place my orders. It so simple and easy with Cherry Pi. The whole Pi systems offer so many benefits to us; having one system in place allows me to control invoices, price compliance, recipes, allergens, and stock budget.

There is no more shuffling through invoices and manual price checking – Pi does this automatically for us! Pi gives me the time to do what I was trained to do so many years ago!

Thank you, Pi and the Pelican Pi team.”

around 1,000 manual purchase invoices every month, which would have taken two purchase ledger clerks into the finance team, to just a dozen invoices handled by the Pi system and direct debit.

The Pi platform's ability to handle allergen and menu management and insights into spend, volumes, and purchasing patterns has given us better control over our supply chain. It works really well for us.

The team ensures the Pi system delivers good value for money.

The return on investment has been outstanding, and the low risk associated with the system makes it a no-brainer.”

Book your demo today! Want to know more about how Pi can help transform the efficiency of managing your catering operation? Already using Pi but interested in learning more about maximising the benefit of all its modules?

Book your free demonstration today with our friendly Pi team on 01252 705214 or hello@pelicanprocurement.co.uk

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BEST TASTE

NOW

NO COMPROMISE Enquiries: hello@pelicanprocurement.co.uk / 01252 705 214

WHEN IT COMES TO CONDIMENTS

WE’VE GOT YOU COVERED

THE NAT

IO

FAVOURN’S ITE MAYO BR

AND 1

Email: hello@pelicanprocurement.co.uk | Call: 01252 705 214

1

UK Nielsen Retail Grocery Value Sales MAT 13/11/2022

The Pelican Edge

Summer 2023

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EXPERTISE

At a glance:

MARKET CONDITIONS AND COMMODITY UPDATES Alex Gess, Procurement Business Analyst, provides a quick look into what’s happening in the marketplace.

Alex Gess Procurement Business Analyst In this overview, Alex shares the latest commodity price trends and critical factors impacting product availability to help you plan your menus and source alternative products.

Current market conditions Decreasing oil prices. The cost of oil as a raw material has been steadily decreasing, which has implications for various market sectors across the supply chain.

While there has been a small reduction in petrol and diesel prices at the pumps, these savings should have a more significant effect on product processing and transportation. With these cost reductions, it is expected that these savings can be passed onto the consumer, which will alleviate the impact of rising interest rates and historic levels of inflation.

As the demand and price for natural gas decrease, farmers’ fertiliser costs also decrease. This will have a more direct impact on arable farmers producing crops but will also positively impact livestock farms as the price of feed begins to decrease.

Impact of the Black Sea Agreement. With the establishment of the Black Sea Agreement and trade routes, as well as the decline in oil and natural gas prices, the market is starting to experience stability.

Many nitrogen-based fertilisers widely used in agriculture rely on natural gas as a key component.

Weather challenges in the supply chain. The regions and environments that we have relied upon for produce and proteins are changing due to extreme weather and climate shifts. Recent years have seen the lowest winter temperatures in over a decade, the hottest summer heatwave on record, and increasingly severe

storms. These extreme weather events, both in the UK and globally, are becoming more commonplace and pose numerous challenges throughout the supply chain.

Improvements across key commodities In the last quarter, we have seen a reduction of -25% and -21% in Rapeseed and Sunflower Oil respectively and this trend is expected to continue. Greaterthan-expected yields from Ukraine and a high processing rate in 2022 mean that stocks of both types of oil are high.

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The Pelican Edge

Summer 2023

19

Currently in season The cost of Milk and other dairy products has been decreasing since the start of the year with a slight uptick in February. We are currently experiencing a -21% monthly decrease and a -10% quarterly decrease. Domestic cheddar Cheeses are -15% down on the previous quarter, and Butter is -6% better off over the same period.

In the coming months items such as Carrots, Lettuce and Spinach will all be coming into season and we are already seeing some of these decreases with the above three products showing weekly price reductions of -2%, -5% and -9% respectively.

Areas to watch Linked to the cost-of-living crisis the retail demand for premium cuts of beef such as steaks has reduced dramatically. There has been a 9% quarterly increase in the price of beef cuts due to smaller herd sizes and higher production and processing costs.

After a positive first quarter in which the price of Lamb decreased by -11%

due to good availability, the last month has seen a +16% increase and an +8% increase on the previous quarter.

Chicken has been negatively impacted by the European strain of Avian Flu, and with more culls expected, the prices have continued to trend upwards in this new year. So far, we have seen a +1% monthly increase and a +22% quarterly increase.

Eggs are seeing a +7.5% increase on the last quarter due to negative impacts such as the HPAI virus and high demand over the Easter period.

Egypt has announced a Sugar export ban, and India is set to slow exports over the next few months, meaning the European shortage of white sugar will worsen. Compounded by Easter purchasing we are now looking at monthly increases of +18% with no indication of a reversal.

Similarly, Coffee has seen quarterly increases of +22%. This increase is largely attributed to concerns over weather conditions in growing regions and low current stock levels.

Pelican can help guide you with ways of reducing and managing your costs. Using seasonal produce is a great way of keeping costs down.

Here are some foods currently in season: Artichoke, Asparagus, Aubergine, Beetroot, Brocolli, Chicory, Chillies, Coley, Elderflowers, Lambs Lettuce, Marrow, New Potatoes, Peas, Peppers, Plaice, Radishes, Rhubarb, Rocket, Samphire, Sorrel, Spinach, Spring Greens, Spring Onions, Strawberries, Sweetheart Cabbage, Wild Garlic, Watercress.

We’re here to help.

If you’d like to view the complete version of the latest Market Report, or if you need supply chain support, please get in touch with us at hello@pelicanprocurement.co.uk

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Summer 2023

The Pelican Edge

EXPERTISE

TOP TIPS FOR FOOD FORTIFICATION AND HYDRATION IN CARE HOMES

Laura Hemmings Marketing Executive

Proper nutrition and hydration play a crucial role in maintaining the health and well-being of elderly residents in care homes. It is essential to provide them with a balanced diet that meets their nutritional needs while also considering their individual preferences and requirements.

Laura Hemmings, a Marketing Executive and former chef at a nursing and residential home offers valuable insights and practical advice for care home catering teams on enhancing residents' nutrition and hydration, particularly during the upcoming summer months.

The need for food fortification Fortifying meals with essential nutrients can benefit residents with specific dietary deficiencies or conditions such as osteoporosis or anaemia. Including nutrient-rich ingredients and supplements, such as fortified milk or whole grains, can help improve the residents' overall nutritional intake.

Malnutrition is a serious issue for elderly individuals, as it can lead to various adverse health outcomes.

Addressing malnutrition in care homes can be challenging, as elderly residents may have difficulty consuming enough food to meet their nutritional needs. This can be due to various factors, including difficulty chewing or swallowing, reduced appetite, or a lack of interest in food.

By providing key nutrients such as vitamins, minerals, protein and more through commonly consumed foods, care homes can help prevent nutrient deficiencies and promote the longterm well-being of their residents.

Three ways to boost nutrition through food fortification

1. Add high-calorie dairy Enhance the nutritional value of dishes like soups, porridge, and desserts by incorporating highcalorie dairy options such as cream, butter, and full-fat milk. For residents who are at risk of malnourishment, offer fortified milkshakes made with ice cream, cream, milk, and natural flavourings like fruit. These indulgent shakes can significantly elevate their daily calorie intake and promote better nourishment.

2. Ensure residents receive an adequate protein intake Protein is a vital component for muscle-building, so including protein-enriched food and beverages in residents’ diets can

be beneficial. For example, Frezz Orange Juice + Protein by Oranka Juice Solutions, is a fortified orange juice containing 11.03 grams of essential proteins per 150ml glass and can provide residents with a strong start to their day.

3. Ensure every resident receives tailored nutrition that caters to their unique needs These needs may include religious or medical dietary requirements, small appetites, and dysphagia. With meal service Apetito, care homes can offer a diverse range of prepared dishes specially designed to accommodate these needs. From high-calorie fortified meals for reduced appetites to a texture-modified range for those with dysphagia, Apetito provides comprehensive solutions to fulfil each resident's nutritional requirements.

Including nutrient-rich ingredients and supplements, such as fortified milk or whole grains, can help improve the residents' overall nutritional intake.

The Pelican Edge

The importance of hydration Ensuring residents are properly hydrated in care homes can also be challenging, with multiple factors contributing to dehydration, including thirst sensation decreases with age, memory loss, and difficulty in accessing drinks.

Research shows that dehydration is common among patients admitted to hospital from care homes. Dehydration contributes to several health problems, including kidney failure, urinary tract infections, and lightheadedness leading to an increased risk of falls.

Hydration is key in ensuring residents’ health and well-being, so care home staff must be properly trained in providing an adequate amount and range of beverages and monitoring fluid intake.

Summer 2023

2. Address individual needs and make it easy to access Equip your facility with a variety of specialised cups and glasses to accommodate residents' specific requirements. This includes providing cups with lids for easy sipping, straws for individuals with reduced mobility, and brightly coloured opaque cups for those with vision impairments. Provide easyaccess juices, such as Oranka’s 1+19 all day fruit juice with added vitamin C, served from a dispenser.

3. Summer adaptation Revise your hydration plan to account for the increased liquid intake needed during hotter months. Incorporate refreshing options like melon and ice lollies

to provide additional hydration and enjoyment.

4. Regular tea breaks Introduce scheduled tea breaks throughout the day to establish essential routines, particularly beneficial for residents with dementia. Consistent tea breaks promote hydration and familiarity.

5. Make it fun Access a range of resources and tools aimed at promoting better hydration within care homes with Tetley, a renowned tea brand. From engaging tea-themed puzzles to Tetley Tea Party kits (bit.ly/ tetleykit), these resources offer enjoyable activities that encourage residents to stay hydrated.

1. Cater to diverse tastes Expand beverage options by offering a diverse range of hot and cold drinks to satisfy various preferences and encourage hydration.

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

Get in touch with us at hello@pelicanprocurement.co.uk

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Protein Toasted Caramel Nut Brakes: 132562

Caramel Almond Sea Salt Brakes: 127850 | Bidfood: 42412

Protein Double Dark Chocolate Nut Brakes:132563

Dark Chocolate Nuts Sea Salt Brakes: 127851 | Bidfood: 42417

Protein Crunchy Peanut Butter Brakes: 11093

Almond & Coconut Brakes: 127853

Protein Hazelnut Dark Chocolate Brakes: 11094

Source. *Nielsen, Snack Bars, Total Coverage, w/e 22.04.23

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For more information, please contact: E: hello@pelicanprocurement.co.uk T: 01252 705 214

SECRET TO SUCCESS? NO. EXOTIC LUNCH DRINK? YES

R A SUG Email: hello@pelicanprocurement.co.uk - 01252 705 214 © 2023 European Refreshments. All rights reserved. OASIS is a registered trade mark of European Refreshments.

24

Summer 2023

The Pelican Edge

TWO WAYS TO IMPROVE COSTS & EFFICIENCIES Michelle Parnham, Head of Sales, shares her knowledge on how catering organisations can create cost and operational efficiencies amid continued pressure on resources, combined with the fluctuating commodity prices.

These two key steps can be taken to help mitigate the challenges: 1. Analyse purchasing Rising inflation is having a real impact on food prices, which sees prices continually shifting.

Procurement in food alone can become a full-time job to track, negotiate and assess alternative options. We support organisations in not only consolidating suppliers but also product ranges. It’s important to emphasise that controlling costs doesn’t simply mean ordering less volume or taking a hit on quality. Instead, it’s about having a holistic view of procurement; having centralised access to data not only helps to make better-informed decisions but it also identifies cost savings.

As an example, we recently worked with a care home provider with around 40 sites, and by centrally analysing purchasing processes, suppliers and product lines, we identified that they were previously buying nine different types of loaves of bread. They were purchased from different suppliers, at varying prices, with different delivery logistics, with some choosing frozen while others were purchasing ambient.

In the same exercise, we also identified that six different brands of jelly were being purchased across all sites!

By consolidating, the care operator was able to make immediate financial savings in these areas alone.

The Pelican Edge

When undertaking any product review, it is always important to never forget about the end customer. As such, we organise blind taste sessions for our clients to make sure that they are happy with the quality of the item being procured.

For example, we recently sampled fresh versus frozen vegetables in a taste test, and the client switched to frozen, happy with the taste, texture and quality, and achieving an annual saving of over £20,000.

Also, don’t forget non-food items such as toilet rolls or chemicals, which can become very habitual purchases. One tip is to consider concentrated products, where each product goes much further.

Summer 2023

25

2. Efficiencies Invoice management is rarely the main reason we are asked to help an organisation; however, it is often cited as one of the key benefits that generate significant efficiencies for all.

We have worked with countless organisations that have struggled to manage massive volumes of supplier invoices. So many organisations continue to operate manually, taking time and effort, to correlate invoice items against what has been delivered across multiple sites and at the correctly pre-negotiated price. Not only is this mundane, but it is also hugely time-consuming and labour-intensive.

At Pelican, we manage this entire process for clients, and instead of receiving multiple invoices, a single monthly statement is provided. Using our centralised Pelican Pi system, the items have all been verified against the agreed purchase lists, and the prices checked, removing a great deal of manual burden from organisations.

Valuable Partnership Finally, my advice is to seek help from an external outsourced partner that meets your needs.

Working with Pelican, Manchester Metropolitan University have saved around £70,000 a year in administrative time alone.

The finance department now only has one invoice to process, creating fantastic time savings.

They also like the fact that they have our team negotiating on their behalf, monitoring the total market, assessing pre-approved product lists and pre-empting any changes. It all creates efficiencies for the University, enabling its catering and finance functions to focus on other tasks.

Since partnering with Pelican over 8,000 invoices have been processed on Silverline Care’s behalf, which they confirm has given them a direct financial saving of £76,000.

We, at Pelican, ultimately provide the insight and support that puts you back in control of your day job, removing administrative burdens on your team and helping you to make better-informed spending decisions, both now and in the future.

We are here to help.

If you would like the Pelican team to identify potential savings through benchmarking any of your purchases across food and non-food categories; or to book a Pi demo to see how you can remove mundane administration – get in touch. hello@pelicanprocurement.co.uk 01252 705 214

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Summer 2023

The Pelican Edge

SYSTEMS

Support the fight against climate change:

CARBON FOOTPRINT LABELLING ON MENUS The average carbon dioxide equivalent (CO2e) emissions of a UK meal are estimated to be 1.7kg – this exceeds the Paris Agreement's target of <0.5kg per meal by more than three times!

Matt Ferris, Pi Product Manager

Many hospitality businesses are increasingly aware of their environmental impact and are committed to reducing their carbon footprint. Adding carbon labels to your menu is one way to support the fight against climate change.

Benefits of carbon labelling 1. Educate your teams and customers By providing information about the carbon emissions associated with each dish, companies can raise awareness about the climate impact of food production and consumption. Carbon labels guide customers' food choices and encourage behavioural changes.

And the catering team can use this as a tool to help them adjust their recipes to lower carbon dishes - both are crucial for reducing CO2 levels.

2. Meet consumer demand

4. Gain a competitive edge

There is growing consumer demand for transparent and eco-friendly dining options. Customers are becoming more conscious about their carbon footprint and want to make informed choices regarding their food.

With the rising interest in sustainable practices, incorporating carbon labels can help catering and hospitality businesses differentiate themselves from competitors and attract new environmentally conscious consumers.

3. Support corporate social responsibility

What is a CO2e value?

Adding carbon labels to your menus can demonstrate your organisation’s environmental responsibility and promote sustainable practices within the industry.

CO2e stands for carbon dioxide equivalent. It is a metric that measures and expresses the global warming potential of different greenhouse gases relative to

The Pelican Edge Downloaded on: 26/05/2023 13:36 By: Matt Ferris www.pelicanpi.co.uk www.pelicanprocurement.co.uk

Summer 2023

27

O U R S OLUT I ON

Our eProcurement system can automatically calculate an indicative CO2e for each dish. Pi provides easy Baked Cod (with pea puree) #1001350007 identification labels for meals ranging from very low to very high45carbon emissions to help you and your Recipe yield: x 233g customers make more informed decisions.

Nutritional Information Per 100g

Per Portion

% of RI

Energy (kJ)

356

829

10%

Energy (kcal)

85

197

10%

Carbohydrates (g)

5

12

5%

...of which sugars (g)

2

4

5%

Fat (g)

2

5

7%

...of which saturates (g)

0

1

4%

Protein (g)

11

25

49%

Fibre (g)

2

4

14%

Sodium (mg)

49

115

5%

† If this symbol is displayed above it indicates that nutritional data could not be calculated because the ingredient(s) is missing nutritional or measure information. Please contact Pi Support for help.

Reference intake pro le: Average adult

The CO2e labels are included on your recipe specification Allergen Summary sheets alongside costing, allergens, nutrition and calorie Contains: Fish May contain: Celery, Eggs, Mustard information, whichMilk, you can easily share as PDF or printed versions Tags with your customers.

Halal, Kosher, Patient Feeding

Carbon Footprint (per portion)

B

Low 0.63 kg CO2 e

To help you evaluate the carbon footprint per portion, we apply an A (very low) to E (very high) grade range.

Ingredients SUPPLIER DESCRIPTION Plus, our 'The Food Checker’ online tool QUANTITY MEASURE carbon dioxide (CO2CODE/ID ). Since various helps you to easily Brakes 2653 different M&J Seafood Small MSC Cod Tail Fillets (weight is av.)

45 item code on greenhouse gases have share all these details with your customers via QR heat-trapping abilities Brakes 3205and lifetimes Brakes Choice their Garden Peas 3.75 Kg smartphones! in the atmosphere, expressing Brakes 30501 Brakes Diced Onions 750 g their impact on CO2e allows for a Oliver Kay Produce comparison.

235s Onions : XL 750 g standardised Brakes 103905 Knorr Chicken Powder Bouillon In food service, CO2e is a way to Strawberry Fields SSALT Sea Salt measure how much greenhouse gas Brakes 33956 Brakes Olive Oil is released during the production, transportation, and disposal of Directions different types of foods. CO2e measurement identifies which Cod foods have the most significant environmental Preheat oven toimpact 220°C. and where weRub should concentrate to�sh. lemon rind and lemonour juiceefforts over the support sustainable food production Top with onion and butter.

Place in large baking tray. and consumption.

Cover with baking parchment Bake for 10 minutes

375

g

150

g

7.5

tbsp

Let's work together to create a more sustainable future for our planet, one meal at a time!

If you want to learn more about carbon labels - contact us for a chat and demo at hello@pelicanprocurement.co.uk

The Pelican Edge

Summer 2023

SYSTEMS

BOOST YOUR Pi KNOWLEDGE WITH OUR EXCITING 'BYTES OF Pi' ONLINE TRAINING SESSIONS!

Harriet Medlicott, eProcurement Training & Support Team Leader

Let Pi do the work for you!

Book into our latest 'Bytes of Pi’ online sessions, where our team of friendly experts will share tips on utilising Pi's features to free up your time and help you focus on what matters most.

Our online sessions cater to all levels of expertise, whether you're new to Pi, looking to expand your knowledge, or simply want a refresher. We cover a range of Pi modules, including ordering, budgeting, delivery, and invoice management, to name just a few.

JUNE PROGRAMME Choose the modules that pique your interest and fit your schedule.

Cherry Pi Wednesday 14th

Finance Thursday 15th

Pitstop Tuesday 20th

Piranha Thursday 22nd

Purchase Coding Wednesday 28th

SEND IN YOUR IDEAS!

Experience byte-sized learning at its finest!

When you book your place for a specific Pi module, we will run through particular areas of Pi that interest you the most. We make the learning sessions easy as pie, so you can quickly pick up all the new features and apply them in our day-to-day work life.

At the end of each webinar, we'll open the floor for a Q&A session.

Get your questions answered by our Pi experts right then and there. Moreover, you'll have the chance to connect with fellow attendees and exchange best practices with each other.

All sessions start at 9.30 am (duration 30mins to 1h depending on your needs.)

No matter where you are, you can tune in and participate.

If you are interested in learning more about additional modules, please contact us.

Interested in learning more about a module you don’t see listed above?

Or would you like to see more dates offered for a specific session?

We’d love to hear from you!

Email your feedback to pihelpdesk@ pelicanprocurement.co.uk

H OW T O B O O K To book your place or to receive details of upcoming webinars, please contact your Pelican account manager or email pihelpdesk@pelicanprocurement.co.uk

29

Commercial Catering Equipment Specialists:

OUR ONE-STOP-SHOP FOR ALL YOUR NEEDS Due to increased demand, we have expanded our commercial catering services.

Here’s a look at our team of experts and what we can do to help you with your commercial equipment needs.

MEET OUR COMMERCIAL CATERING EQUIPMENT EXPERTS

James Henson

New Business Manager Commercial Catering Equipment

Joanna Leech

Commercial Equipment Consultant Commercial Catering Equipment

Full turn-key solution Our team will find you the best value solution, whatever your needs. We can help provide everything from one-off equipment replacements and kitchen and front-of-house refurbishments to complete turnkey catering solutions.

No project is too big or too small.

We proudly support a wide range of clients with their commercial equipment requirements. We aim to free up your time and get the best value solution for your team and budget!

We are not associated with any manufacturer or supplier, so you can be assured you receive entirely impartial advice

We only work with the brands and products we trust, giving you confidence that they will be suitable for your business

We provide competitive pricing, helping you to achieve the best value for your budget

James and Joanna have over 20+ years of experience in commercial catering equipment, working with clients across various sectors, including universities, schools, academy trusts, national care home groups and hospitals, premiership football clubs, restaurant groups and independent coffee shops, to name but a few.

They stay updated on current solutions, trends, and legislation and can share the best professional and impartial advice in the market.

If you have any commercial equipment needs or need impartial advice – get in touch with James or Jo for a quick chat.

james.henson@ pelicanprocurement.co.uk 07717 572 865 joanna.leech@ pelicanprocurement.co.uk 01252 705 205

The Pelican Edge

Summer 2023

31

EXPERTISE

Commercial Catering Equipment:

MONEY-SAVING TIPS FOR CATERING MANAGERS James Henson, our Commercial Catering Equipment specialist, shares his best practices backed by 20+ years of sector experience.

James Henson highlights five invaluable tips that catering managers can implement to save costs and streamline operations while adhering to essential workplace health and safety regulations.

1. Enhance Your Ventilation System Ventilation systems ensure that the air quality in your commercial kitchen is safe. Ensuring that your system is regularly maintained and working efficiently is vital.

An inadequately functioning system can lead to poor indoor air quality and increase energy costs if the system has to work harder or for longer to remove airborne contaminants, greases or odours.

2. Consider Switching to Electric Induction Cooking Induction cooking is considered to be more energy-efficient and safer than gas cooking. Induction appliances use electromagnetic technology to heat the cookware directly rather than heating the air around it. This results in less energy waste and faster cooking times. As you only pay for the electricity when the pan is on the hob, this reduces your cost massively!

They are also incredibly easy to use; unlike gas ovens requiring manual ignition, induction ovens turn on and off instantly while offering precise temperature control.

3. Keeping in Line with Workplace Health and Safety Regulations Ensure your commercial kitchen environment complies with The Workplace (Health, Safety and Welfare) Regulations 1992. For example, this includes regular inspections and maintenance on ventilation or cooking systems and ensuring all equipment is installed correctly and functioning as intended. Gas Safe trained and registered engineers must be used on gas appliances.

As we all know, failure to comply with regulations has the potential to not only lead to fines and other penalties but could impact your organisation’s reputation.

4. Planned Preventative Maintenance As part of your strategic planning, implement an audit system to keep track of your equipment’s maintenance and anticipated lifecycle. Having a Planned Preventative Maintenance contract

with suppliers is one way of doing this. Grading equipment in-house and keeping a maintenance schedule will allow you to plan better and budget for your ongoing equipment needs.

5. Implement EnergyEfficient Cooking Practices Encourage chefs not to keep burners on from the start of the working day until the end to help reduce energy costs. Also, consider small ideas, such as using lids on pots and pans to help retain heat and reduce cooking times. Even batch cooking can help minimise the energy needed to cook multiple items.

We’re here to help.

Contact James if you have any commercial equipment needs or to get impartial advice.

james.henson@ pelicanprocurement.co.uk 07717 572 865

Supporting Foodservice for 40 Years 0%

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34

Summer 2023

The Pelican Edge

CULTURE

Supporting local communities:

THE PELICAN TEAM PITCHES IN TO HELP OUR LOCAL CHARITY, STEP BY STEP

Francesca Fowler Senior HR Business Partner Avendra Northern Europe

As part of our Be Well, Do Well™ commitment to positively impacting people's lives and giving back to the community, we proudly support our local charity, Step by Step.

We engage in various projects throughout the year, including renovating the Basingstoke centre’s living room, office and garden area, contributing festive gifts during the Christmas holiday, and our marketing team provided the Step by Step team with a LinkedIn training session to help them to grow their online presence.

Most recently, on 27th April, our Pelican team spent a day at the Step-by-Step Basingstoke centre, actively contributing to the ongoing renovation of their facilities.

April 2023 project update The Pelican team took on the task of continuing to renovate the Basingstoke centre – and delivered an impressive result! They turned the training room and staff bedroom into beautiful spaces everyone can enjoy. From painting walls to assembling furniture, our team put in some elbow grease.

Jayne, Corporate Fundraiser at Step

by Step, said: “Thank you so much to the team. Once again, you have made a massive difference and

transformed these spaces. Our young people are already planning movie nights, and our staff are looking forward to using the bedroom.”

This community day wasn't just about the renovations; it was also an opportunity for our staff to bond outside the office while making a positive impact.

Laura Hemmings, Marketing Executive, who recently started a position in the marketing department, said, “Joining forces with my new colleagues to support Step

By Step was an amazing experience.

It was inspiring to witness the collective efforts of our team and the positive impact we made together in renovating the rooms. I am looking forward to future opportunities to make a difference together!”

Upcoming projects Our commitment to Step by Step continues, and this time we're excited to announce our upcoming career day in June.

We're determined to provide the young people at Step by Step with

The Pelican Edge

Summer 2023

Step by Step’s mission is to support young people during challenging times by offering accommodation, personal development opportunities, and specialised support services.

Their main site is conveniently located in Aldershot, just 4 miles from our Pelican head office in Farnborough, and additional locations in Basingstoke, Havant, and a new development near the New Forest. valuable support to boost their professional skills and pave the way for career success.

During this event, we'll offer guidance and coaching on all the essential tools for job hunting, from crafting CVs to mastering interview techniques. We'll also share tips and tricks on optimising their LinkedIn profiles, giving them an edge in today's digital job market.

Ian Holliday, our Director at Pelican Procurement Services, adds, "We firmly believe that everyone can

make a difference, and that's why we encourage our Pelican team to support the local community actively. We're delighted to play a hands-on role in supporting and empowering the young people at Step by Step.”

A huge shoutout goes to the incredible team at Step by Step for allowing us to be a part of their impactful work. And of course, a heartfelt thank you to our dedicated Pelican team who lent their time and effort – you truly make a significant difference!

By partnering with a local charity, we aim to forge a meaningful and enduring relationship, providing ongoing support that makes a difference.

If you’re interested in learning more about the Step by Step charity, visit their website: www.stepbystep.org.uk

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Summer 2023

The Pelican Edge

EXPERTISE

FOOD INNOVATION:

WAYS TO INCORPORATE THE LATEST FOOD TRENDS INTO YOUR HOTEL RESTAURANT MENUS Andrew Parsons MIH Head of Sales Pelican Group Purchasing Culinary experiences continue to play a key role in the overall hotel experience, and hotel operators are constantly innovating and adapting to the latest trends in the industry to meet the demands and expectations of customers.

By embracing these food trends, you can cater to the evolving preferences of your guests and stay ahead of the curve!

Health-conscious choices As health and wellness awareness continues to rise, the demand for nutritious and balanced meals has become increasingly prevalent, even when customers are away from home. This allows hotel operators to cater to health-conscious guests by integrating diverse, healthier alternatives into their menus.

This can include offering gluten-free, low-sugar, and low-calorie dishes that align with dietary needs and preferences. Additional ways to incorporate healthy food offerings include: ▶ Offering whole grain options instead of refined grains can provide added nutritional value. ▶ Incorporating lean protein sources, such as skinless poultry,

As health and wellness awareness continues to rise, the demand for nutritious and balanced meals has become increasingly prevalent

fish, beans, or lentils, can provide guests with nutritious options while keeping saturated fat intake in check. ▶ Providing an assortment of fresh salads with a variety of vegetables, greens, and wholesome dressings can offer guests a light and refreshing option. ▶ Including fresh smoothies and juices made from whole fruits and vegetables can be a nutrientdense choice for guests. ▶ Offering healthier dessert options like fruit-based desserts, yoghurt parfaits, or desserts made with natural sweeteners.

The Pelican Edge

Vegan alternatives As veganism continues to gain popularity and guests increasingly embrace plant-based diets or opt for meat-reduced choices, hotel operators must recognise these evolving expectations.

To cater to a diverse range of dietary preferences, it is crucial that hotels go beyond token gestures and ensure their food menus feature a robust selection of delicious and satisfying plant-based alternatives.

Some of these include: ▶ Vegan protein sources such as tofu, tempeh, seitan, or plantbased meat substitutes made from ingredients like soy, pea protein, or mushrooms. ▶ Plant-based milk alternatives, such as almond, soy, oat, or coconut milk, for guests to enjoy with their coffee, tea, or cereal. ▶ Flavourful vegan salads and bowls that combine a variety of vegetables, grains, legumes, and dressings. Consider incorporating globally inspired

Summer 2023

ingredients and flavours to add excitement and diversity to the menu. ▶ Vegan desserts such as cakes, cookies, pies, or dairy-free ice creams made from plantbased ingredients like coconut milk or cashews. ▶ Vegan options for guests looking for light bites or appetisers. This can include vegan dips, hummus platters, vegetable spring rolls, or crispy tofu bites.

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offering vegetarian, gluten-free, or allergen-free menus. ▶ Introducing interactive cooking stations allows guests to participate in creating their meals.

This can include live grilling, pasta stations, or made-to-order stirfries, where guests can choose their preferred ingredients and watch as their dish is prepared. ▶ Offering signature dishes that guests can personalise with various toppings, sauces, or accompaniments.

Customisation and personalisation Hotels are going beyond traditional fixed menus and offering more customisable dining experiences, allowing guests to choose from various ingredients, flavours, and cooking methods based on their tastes and needs.

Here are some ways to customise your menu options: ▶ Providing options for guests with specific dietary preferences or restrictions. This can include

If you need help finding the latest innovative products or new food or drink concepts that will help you meet the needs of your guests – please contact us for any support at 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

NEW PRODUCTS - SPRING/SUMMER 2023 -

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FOR FURTHER INFORMATION OR TO PLACE AN ORDER CONTACT:

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HELLO@PELICANPROCUREMENT.CO.UK

The Pelican Edge

Summer 2023

WIN-WIN: THE SUSTAINABLE AND PROFITABLE WAY TO REDUCE FOOD WASTE According to the report 2018 from WRAP, the UK produces 9.5m tonnes of food waste once food has left the farm. This waste costs £19bn and more than 25 million tonnes of greenhouse gas emissions! WRAP also said that of this waste, 6.4 million tonnes could have been eaten — the equivalent of over 15 billion meals! And hospitality & food service contributes 1.1 million tonnes (12%).

Reducing waste is profitable!

Evidence suggests that £1 spent on a waste reduction plan will deliver £14 in savings.

Organisations participating in a Food Waste Reduction Roadmap initiative across the UK have achieved measured savings of £365m by saving 251,000 tonnes of food from waste.

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Matt Ferris Pi Product Manager

For those in catering and hospitality operations, there are plenty of opportunities to reduce waste – from peeling vegetables more efficiently to judging portion sizes better to stock management.

The development was initiated by a request from a client who was keen to reduce their food waste; they tried another tool but found that it didn’t meet their full requirements and was very expensive.

The first step is to be able to measure waste, in other words – obtain a baseline of how much you are currently generating.

Once this figure is obtained, you can consider how to reduce waste and track the effectiveness of any initiatives you put in place.

So how can our Pi system help you?

Pi can measure and track two types of food waste: (1) waste created during meal preparation, (2) cooked food waste. The former includes vegetable peelings, while the latter covers items left over on a servery, generally due to overproduction. You can also measure food coming back on the plate, allowing for tighter portion control.

Use our food waste tool! At Pelican, our Pi system developers have created a new, practical tool.

You can now measure, record and cost your food waste quickly and efficiently.

Waste is simply weighed at the end of service or the end of the day, and the amount is entered into the food waste tool. Alternatively, if whole portions are lost due to incorrect cooking or overproduction the number of those portions can be entered.

Our clients can configure the system to choose what to monitor and measure.

And as this tool is part of the Pi system, other data is automatically harvested.

For example, you can record portions of a recipe and Pi will automatically calculate the cost!

Pi offers more benefits! The Pi system covers a range of other modules, including online ordering, menu and allergen management, stock and waste management, budget control, gross profit tracking, invoice management and payment, and management reporting. These modules work seamlessly together, providing consistent data and insight across the business and saving time by reducing administrative errors.

The system receives live data directly from suppliers, ensuring businesses can access the most up-to-date information and forecast effectively.

Our clients receive full support from our in-house team in setting up the system, training and ongoing support. Best of all, the new waste management and the whole Pi system suite come at no cost for all Pelican clients.

We are here to help.

If you would like to see all the benefits the system can offer you, simply book a demo by contacting us at: hello@pelicanprocurement.co.uk 01252 705 214

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Summer 2023

The Pelican Edge

EXPERTISE

A PRACTICAL GUIDE ON HOW TO TENDER YOUR FOOD & BEVERAGE PROCUREMENT:

Q&A WITH OUR TENDER TEAM MANAGER

Kim Goodchild, MCIPS Tender Team Manager

When it comes to tendering food and beverage procurement, we receive many questions from clients who are unsure of what the tender process involves, whether they need to follow UK procurement legislation and what benefits tendering delivers.

Our expertise in food purchasing is unique in the marketplace. We have a team with CIPS-qualified (Chartered Institute of Procurement and Supply) experts who manage all aspects of formal food tendering on behalf of our clients, adhering to UK procurement legislation and the highest standards of professional practice. We spoke to Kim Goodchild, Tender Team Manager, to answer some of the questions we are most often asked.

What if my individual product categories are under the UK-tender threshold figure?

At Pelican, we look at all the categories that are being reviewed under the tender process to determine the best approach. The client does have some flexibility; however, we will advise clients on the best approach depending on what their overall needs are, and key drivers for initiating a tender.

Some clients want to go via the UK procurement tender route from a compliance point of view and to demonstrate the steps they have gone through. However, when clients want flexibility, we are able to help shape it with them.

Are tender documents standard, or do I have the opportunity to influence the detail and requirements?

Here at Pelican, all of our tender documents are bespoke – this is very important for differentiation, as all clients’ needs are different.

There are of course certain things we have to comply with to make it UK procurement friendly; the way we tender, evaluate, present and announce the tender has to be compliant taking into account all relevant UK procurement legislation.

However, the bespoke part of the tender is based on the client’s requirements. They may want five days a week delivery for example, or timing of deliveries between

certain hours, or ensure the quality of the product meets their operational needs.

All information on the pricing schedule has the product specifications, which is bespoke for the client. So, while we follow all the required UK tender regulations, we do pay a lot of attention to the factors that are bespoke to the client’s needs; we offer a tailormade approach.

What is involved in the fact-finding step of the process?

Fact-finding is an important early step in the process. Here it is our opportunity to really understand the client’s needs. We have an ‘A-Z‘ of supply chain questions, which cover the client’s timings, service level

The Pelican Edge

Summer 2023

41

As part of the tender process, am I able to visit the new suppliers who are pitching for our business?

Yes, before any contract is awarded, we can arrange supplier site visits so you can see their operations first-hand.

What are the general stages of any tender process?

1. expectations, deliveries, logistics, product specification, what’s currently working in the supply chain, and what’s not.

We also interview the financial team and the operational team, as we need to understand what’s happening on both sides. For example, the operation’s main concern may well be ‘I need the deliveries to be at a set time’, whereas the bursars or financial directors are focused on the cost of the products being procured. Once we have completed this exercise, we then know what is required in the bidding documents.

How do you benchmark the existing purchasing processes, pre-tender stage?

At Pelican, we would ask a client to send us a snapshot of their current purchasing – this would be a typical basket, preferably in Excel format.

This would enable us to benchmark the products they buy against the Pelican supplier database that consists of tendered prices for other clients. We tender hundreds of product categories each year and receive suppliers’ most competitive bids on a weekly basis.

The reason for benchmarking prior to tendering is to test potential savings; we are able to provide an indicative report of what savings are possible and by doing so give clients confidence and set realistic expectations.

Identify current and future needs

2. Create a tender specification document 3. Identify suitable bidders (suppliers) and notify them of the tender When drafting the tender document, what are the key areas that are included?

We work closely with clients to include all pertinent information in the draft. This includes discussing the following areas:

4. Carry out a detailed evaluation of all submissions, line by line 5. Ensure suppliers comply and meet required standards 6. Shortlist suppliers for any sampling i.e., for fresh food categories 7. Produce an evaluation report

a. Talk about spend. What is currently being spent on key products b. Categories. What categories the tender will focus on c. Compliance. What the compliance requirements look like d. Service levels. What service levels you need suppliers to adhere to e. Quality. What quality levels you need suppliers to meet f. Bespoke. We discuss any unique parameters to the client and include tailormade requirements At the outset we discuss all the benefits of bespoke tendering vs disadvantages/pitfalls of framework agreements, in order to agree the best approach.

8. Award the contract to the successful suppliers 9. Mobilisation of the contract 10. Post-tender supply chain management All Pelican teams involved will support the client through all stages of the tender process and throughout the contract period from mobilisation.

If you would like the Pelican procurement team to assist you with professional tendering or need impartial procurement advice – please email us at hello@pelicanprocurement.co.uk

We are here to help.

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EXPERTISE

TOP THREE FOOD TRENDS FOR ‘GEN Z’ UNIVERSITY STUDENTS September is fast approaching, bringing the start of the new academic year for universities – and the expectation from students for a wide variety of food and beverage options that cater to their lifestyles and values.

This year's intake of students will mostly belong to Generation Z (commonly agreed to be those born between 1997-2012), so ensuring that university catering solutions fit this younger

generation's unique needs to pique their interest is important.

Rachel Johnson, New Business Manager, explores some of the top Gen Z trends for

Rachel Johnson New Business Manager

university catering services to bear in mind to help you adapt your offering to meet varying dietary needs and preferences.

Diversifying meal options for international students According to a report by Universities UK, a staggering 22% of students in the academic year 2020-21 were from international backgrounds. This means that universities need to step up their game and embrace the diversity within their student population.

Moreover, with the ever-growing influence of social media, especially when it comes to sharing recipes, restaurant reviews, and food trends, Gen Z is more connected than ever to global culinary experiences. In fact, a recent Mintel study revealed that a whopping 62% of young people credit social media for inspiring them to cook international dishes.

To keep up with these evolving tastes and preferences, your university must provide various authentic global food options. By offering a diverse menu, you'll satisfy your students' adventurous palates and create an inclusive and vibrant campus environment.

Supplier solutions Love Joe's ‘Super Bowls’ are a delicious and easy example of this - balanced bowls packed with nutrition and flavour – making it easy for students to eat well and save time without sacrificing taste or breaking budgets.

Try their recipe for the oriental fusion bowl – which includes shredded Chinese 5-spice thigh with Jasminstyle rice, crunchy Chinese slaw garnished with chopped spring onions and crushed prawn crackers.

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Easy, convenient and quick options Convenience is the name of the game when it comes to catering to the needs of today's busy students. With hectic schedules and limited time, they often look for quick and easy grab-and-go options. That's why it's essential to have a wide selection of hot and cold food and snacks readily available, ensuring that students always have a hassle-free way to grab a bite, even when pressed for time.

Gen Z has grown up in the digital age. Adding online ordering capabilities to campus food outlets can help students access meals easily, anytime, with just a touch of a button.

Supplier solutions Doritos Hot Nachos by Pepsico provides the ideal solution for students looking to grab a quick bite between lectures. This simple, low-resource recipe offers a convenient, readily available handheld option – and this recognisable brand has proven popular in universities.

Plant-based and healthy diets Plant-based and vegan diets are no longer considered niche choices and have become mainstream among university students. The younger generation cares about their health and the environment.

Supplier solutions Make it convenient with grab-and-go plant-based hotdogs from Vegetarian Express. Swapping a meat-based sausage to a plant-based one is a simple way to make an impact.

Vegetarian Express also offer ingredients for plantbased tacos – including plant-based crabcake and the Omni golden fillet, which has a cod-like flavour and texture and cooks in under 5 minutes!

The numbers of vegan and vegetarian diets are highest amongst the younger generations. Still, those who follow an entirely plant-based lifestyle are not the only ones to consider: a recent study shows that 43% of Gen Z in Briton say they are looking to reduce their meat intake in 2023, and 79% choose to go meatless at least once per week.

Embracing various plant-based solutions and meatfree food alternatives at your campus food outlets and in pre-packaged sales is a key aspect to consider.

We are here to help. We've been collaborating with our supply partners to get insight into their product ranges for university students.

If you're interested in learning more about any of the supplier solutions mentioned above or are looking for specific ingredients, products, concepts, or an innovative menu, please get in touch with your Pelican account manager, call 01252 705214 or email us at hello@pelicanprocurement.co.uk

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SYSTEMS

UNDERSTANDING AND MANAGING ALLERGENS Did you know that millions of people worldwide are affected by food allergies? In the United Kingdom alone, it is estimated that over 2 million people have a food allergy.

Matt Ferris Lead Product & Release Manager

Food Allergy Week Every year in May, Food Allergy Awareness Week focuses on highlighting this issue. The primary goal of this week is to raise awareness about the potential dangers of food allergies and educate individuals on the importance of effectively managing them.

Catering teams responsibilities Training and education First, your main goal is to ensure your food is safe for everyone, including those with food allergies. You need to have the correct process in place and make sure your catering teams know how to: ▶ Ensure your catering operation is fully prepared to handle allergens ▶ Prevent cross-contamination and use correct food storing processes ▶ Understand the potential impact of allergens on your customers ▶ Recognise the signs and symptoms of an allergic reaction ▶ Comply with the latest legislation

Legal requirements The Food Information Regulation 2014 and the EU Food Information for Consumers Regulation state that you must provide information about the 14 major allergens. These include gluten, crustaceans, molluscs, eggs, fish, peanuts, nuts, soybeans, milk, celery, mustard, sesame, lupin, and sulphur dioxide. Make sure you have these covered and can share the allergens in your dishes with your customers on your menu (printed or online), at the counter or dining table.

In 2021, Natasha's Law was introduced and this law makes it compulsory to list full ingredients and allergens on foods that are made and sold on the same premises, like pre-packed for direct sales foods (PPDS). It's a game-changer, ensuring customers have all the necessary information to make informed choices about their eating. You can download a handy checklist here (bit.ly/natslaw) to find out if you are compliant.

Customer communication Be open, transparent and make it easy for your customers to

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SOLUTIONS FOR COMPLYING AND MANAGING ALLERGENS WITH CONFIDENCE Piranha Menu & Allergen Management The Pelican team has developed Piranha, an online Menu and Allergen Management tool that is part of our Pi procurement system. It's designed to make it easier for food operators to manage menu costs, allergens, and dietary requirements.

View allergen and nutritional data at the product or recipe level*

Easily generate recipe specification sheets

Download allergen & nutrition sheets to share them easily with customers

* Data is requested by Pelican directly from suppliers

The Food Checker The fast way to menu information To help the catering team further, we have created an addition to the Pi system, which we call ‘The Food Checker’. This new digital tool is a fast and easy way to share allergen, nutrition and calorie information with your customers, as they can access them directly from their mobile phones!

Easy to use and quick to set up!

Plus, you can add your branding

access vital information about the allergens in your food and how you handle and prepare them. This empowers them to make safe, informed decisions and enjoy your delicious offerings without worries.

Having the right knowledge, providing thorough training, and communicating effectively with your customers will create a safe and inclusive experience for everyone.

Let's make sure everyone can enjoy their meals.

Easily create QR codes to share menu or dish information

No apps or software to install and compatible with all smartphones* * Android and iOS

Request a demo If you would like to see how Piranha or ‘The Food Checker’ can help you, contact us today! Our friendly Pi team will be happy to show you.

Get in touch with us at hello@pelicanprocurement.co.uk

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CULTURE

SUPPORTING WELL-BEING IN THE WORKPLACE:

OUR PLEDGE TO BECOME A MENOPAUSEFRIENDLY EMPLOYER At Pelican, we are dedicated to fostering a supportive and inclusive work environment. In line with this commitment, we have taken a significant stride forward in championing the well-being of women navigating menopause within our workplace.

Francesca Fowler Senior HR Business Partner Avendra Northern Europe

We want to provide our teams with the necessary resources to help others navigate this stage of life – whether they are a people manager or have a partner with menopause. And we also want to ensure that every member of our team going through this phase feels fully supported to navigate this stage of life with confidence and comfort.

Menopause in the workplace Menopause occurs when a woman's periods stops due to lower hormone levels. It typically occurs between the ages of 45 and 44 but can sometimes happen earlier. Dealing with the various symptoms of menopause - like fatigue, hot flashes, difficulties with focus and concentration, anxiety, insomnia, and more - can be challenging, especially in the workplace.

We understand that women often find it difficult to discuss menopause-related concerns with their managers. That's why our goal is to foster an environment where women feel comfortable and fully supported during this transformative phase of their lives.

Our pledge In partnership with the Wellbeing of Women organisation, we have pledged to become a menopausefriendly employer. We want to ensure that our workplace is understanding, supportive, and equipped to help women going through this stage of life.

By making this pledge, we commit to: ▶ Recognising that menopause can be an issue in the workplace and that women need support ▶ Talking openly and respectfully about the menopause ▶ Actively supporting and informing our team who are affected by the menopause

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Summer 2023

Ian Holliday, Director of Pelican Procurement Services, says, "I had a profound moment at work when a colleague bravely shared her personal experience of how menopause was impacting her work and overall life. Inspired by her courage, I took it upon myself to champion this crucial initiative, aiming to educate our teams and foster a culture of open conversation surrounding menopause in the workplace.

It is my sincere belief that by raising awareness and promoting dialogue, we can create a supportive and inclusive environment that empowers women during this transformative phase of their lives."

Menopause resources for Pelican associates ▶ We have launched a ‘Menopause in the Workplace Policy’ that outlines the terminology, symptoms and available resources, which include additional paid leave. ▶ We have tools available to help women manage their symptoms and communicate with their managers. These include: ▷ A guide on how to talk to GPs ▷ Menopause food journals ▷ Mindfulness resources ▷ Guidance on how to talk to managers ▷ Nutritional guides ▶ We are increasing awareness among managers of resources to help them understand and support their staff through the menopause transition. ▶ We are also excited to provide additional support, by engaging external specialists and speakers to keep raising awareness of the important topic.

Our team’s response So far, our team has expressed positive feedback about the initiative and the resources we have provided to the team.

Rachel Johnson, New Business Manager, says, “The company’s support has been invaluable and helped me understand and manage my symptoms better.

There are now lots of resources on how to get help both in and out of the workplace, which is very helpful.“ Jeff Watts, eProcurement Operations Manager, says, “As a line manager, I wanted to support this initiative and

learn more after finding out that two members of my team struggled with how to tell me that they were going through menopause, or even if they should tell me. The company’s support and resources have helped to destigmatise the preconceptions my team might have had around speaking to a male colleague about their struggles with menopause.

The purpose of this initiative goes beyond me and my team – it’s about helping everyone talk to one another and be comfortable within the company, regardless of gender or age. “

For more information about the Wellbeing of Women organisation, visit their website: www.wellbeingofwomen.org.uk

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EXPERTISE

National Vegetarian Week:

THE PELICAN TEAM EXPLORES CUTTINGEDGE PLANT-BASED INNOVATIONS WITH VEGETARIAN EXPRESS

George Lywood, Category and Supply Chain Manager

National Vegetarian Week this year took place on 15–21 May to highlight the advantages of a meat-free diet, which include positive impacts on consumers' health, the environment, and animal welfare.

We are thrilled to continue supporting the plant-based movement and assisting our clients in embracing exciting culinary possibilities.

Latest plant-based innovations In support of National Vegetarian Week and to help our clients to create innovative new plant-based menu options, we invited supply partner Vegetarian Experts and their culinary teams to showcase their latest solutions in our head office in Farnborough on 17 May. The culinary team created several tasty dishes showcasing the incredible flavours and creativity that can be achieved without meat, such as ‘Siyez, feta and baharat salad’ and ‘Mock lamb madras.’

Mia Westwood, Client Procurement Manager, said, “I was really impressed by the range of specialist ingredients Vegetarian Express has available and how these ingredients can offer enhanced flavour and versatility across different dishes. The mock lamb madras was my favourite!"

Seed-bank online platform The Vegetarian Express team also provided a demo of their online

Seed-bank platform, created to make it simple to put plant-based foods on your menus. Catering and hospitality teams can use the platform to search for plant-based, vegan and free-from recipes including detailed nutritional information.

We understand that the food and beverage world is dynamic and fast-paced, with new ideas and concepts emerging daily.

That's why we make it our mission to be on top of these trends, anticipate what's coming next, and bring the best to our clients.

Visit their Seed-bank website (bit.ly/vexpseed) for more plantbased inspiration.

Supplier innovations At Pelican, our team of dedicated professionals is constantly researching, attending industry events, collaborating with experts, and engaging with suppliers to ensure we are well-informed about cutting-edge developments in the market.

We’re here to help.

If you need support or inspiration for adding more plant-based options to your menus - get in touch at hello@pelicanprocurement.co.uk

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EXPERTISE

FIVE DIGITAL HOTEL TRENDS TO EMBRACE IN 2023 Gaëlle Lavastre Marketing Executive Avendra Group Europe The pandemic is starting to seem like a distant memory, and the hotel industry is seeing a surge in demand, with travellers eager to make up for lost time. However, with such high demand comes even higher expectations from guests.

To give your guests the best experience possible, technology is a game-changer. By embracing the latest digital technology, hotel operators can ensure their guests have a seamless and stress-free stay from booking to arrival and beyond.

Here are five digital trends for hotels to help you to stay ahead of the curve in 2023:

1.

Using virtual reality to increase bookings

Virtual reality will play a vital role in guests’ choice of accommodation.

Hotels can increase their chances of receiving a new booking by providing prospective guests with a virtual tour of their facilities.

According to Business Leader, 46% of people would more likely travel to a new place after visiting it virtually.

These virtual tours can also help hotels to stand out from competitors that have yet to implement them.

2.

Digital communication

Hotels need a seamless mobilefriendly online booking system – through an app or a website – and provide additional digital communication to help guests receive the answers they need throughout their stay.

And because many younger guests prefer communication via text, hotels are also starting to embrace social media, using Whatsapp and Facebook Messenger to communicate with their guests via their preferred media channels.

The Pelican Edge

3.

Touchless stays

An important legacy from the pandemic is an eye for impeccable cleanliness and a preference for touchless facilities.

Touchless stays go beyond contactless payments, including sensor lights, switches and doors, or voice-activated appliances – all offering peace of mind for guests.

Summer 2023

4.

Remote work technology

5.

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Smart rooms

We identified Bleisure (Business + Leisure) as a key trend in 2022, and this trend is here to stay in 2023.

Providing innovative technology has become increasingly important to a guest’s stay.

As business travel continues to ramp up, guests have high expectations regarding technology to fulfil their remote-work tasks. This includes providing free and fast Wi-Fi, as they would have at home.

One example is smart thermostats, which help regulate temperature, save energy and reduce costs. Other opportunities for smart tech include automated lighting systems or smart TVs.

If you want to enhance your guest experience with the latest innovative technology, our team is here to help.

We’ll share our expertise and find the solutions for your guest's needs. Chat with us at: hello@pelicanprocurement.co.uk

We are here to help.

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EXPERTISE

SUMMER PEST CONTROL TIPS FOR OPERATORS Deano Kennett, Category and Supply Chain Manager As the summer season approaches, it brings warm weather, outdoor activities, and, unfortunately, an increase in pest activity.

Effective pest control is crucial for hospitality, education, and healthcare operators in the UK to maintain a clean and safe environment for staff, visitors, and patients.

In this article, we provide recommendations to help operators tackle pest issues and minimise the risk of infestations during the summer months.

1. Maintain a clean and hygienic environment Regular and thorough cleaning is the first line of defence against pests.

Implement a stringent cleaning schedule that includes frequent deep cleaning of all areas, especially kitchens, dining areas, storage rooms, and waste disposal areas.

Pay attention to potential pest attractants such as food debris, spills, and waste, ensuring they are promptly cleaned and disposed of properly.

2. Proper waste management Effective waste management is essential to prevent pest infestations. Ensure that all waste is stored in sealed bins with tightfitting lids. Regularly empty and clean the bins to avoid odours and attract pests.

Establish a waste management plan that includes regular collection and disposal by licensed professionals to minimise the risk of infestations.

3. Seal entry points Pests can enter buildings through even the smallest cracks and openings. Inspect the premises for any gaps, holes, or cracks in walls, floors, doors, and windows. Seal these entry points using caulk or appropriate sealants to prevent pests from gaining access.

Pay close attention to areas around pipes, utility lines, and vents, as they are common entry points for pests.

found, immediately take appropriate measures to eliminate the pests.

5. Collaborate with professional pest control services Engage the services of a professional pest control company to develop a customised pest management plan tailored to your specific needs.

Regular visits from a qualified pest control technician will help identify and address potential pest problems before they escalate. Professionals can provide expert advice, conduct thorough treatments, and offer ongoing monitoring to ensure a pest-free environment.

4. Regular inspections Frequent inspections are crucial to detect and address pest issues early on. Assign trained staff members to conduct routine checks of all areas, including storage spaces, basements, and utility rooms.

Look for signs of pest activity, such as droppings, gnaw marks, nests, or dead insects. If any signs are

Proactive pest control measures are key to maintaining a pest-free facility, and our suppliers offer services and innovative solutions to help. If you’re interested in learning more, please contact us for any support at hello@pelicanprocurement.co.uk

i

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This is empowerment. This is reinvestment.

This is supporting our cocoa farmers and their communities to help them thrive. Every Callet™ of the Finest Belgian Chocolate range is made with 100% sustainable cocoa.

hello@pelicanprocurement.co.uk 01252 705 214 Find out more at THISISCHOC.COM