Pelican Edge - Autumn 2023

The future of procurement.

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

Tools to help you revolutionise your operations & create unforgettable customer experiences!

A LSO I N THI S I SSUE

TIPS TO … ▷ Balance your menus and budgets

▷ Streamline your operations & save your team’s time

▷ Learn about the latest market conditions

▷ Make greener procurement choices

▷ Revolutionise waste management

▷ Discover inspiring customer success stories

▷ Comply with the latest legislation

▷ Inspire your customers with festive menus

▷ Explore proposed changes to public procurement legislation

Autumn 2023.

CELEBRATING BRITISH

COFFEE BREAKS Instant, uplifting moments since 1923

SKU Code

SKU Description

Brakes Code

Bidfood Code

4032261

Kenco Smooth Instant Coffee Sticks 200 x 1.8g

A 661

5579

4032075

Kenco Smooth Instant Coffee Tin 750g

A 25321

53526

4032104

Kenco Smooth Instant Coffee Refill 650g

A 102236

50405

For further information on any of these products please email hello@pelicanprocurement.co.uk or call 01252 705 214

The Pelican Edge

Autumn 2023

3

AUTUMN 2023 CONTENTS EXPERTISE

CULTURE Welcome to the Autumn issue!

5

Single-use plastics ban

10

1 October 2023! Get ready ... st

Join the Pelican team at upcoming industry events in 2023

7

Pelican Expo 2023 highlights

54

Supporting local communities

61

The Pelican team hosts a career workshop at local charity, Step by Step

Empowering our team

63

Emergency preparedness

74

SYSTEMS Revolutionising waste management

17

Pi transforms patient meal ordering & more!

23

A Royal Brompton Hospital case study

The art of balancing menus & budgets

26

Pi delivers solutions for efficient budget & invoice management

33

Sustainability in hotels Making greener procurement choices

Two ways to streamline operations & improve compliance

20

Public procurement legislation

29

Insights into upcoming changes in October 2024

Helping universities to achieve their goals

30

Plant-based dishes to elevate your festive menus

36

At a glance: Market conditions & commodity updates

41

Changes to the Alcohol Duty

46

Four key travel trends in 2024

56

Key dates for your calendar

66

Navigating staffing challenges

69

A Sedbergh School case study

SERVICES

Co-editors:

Equipment to free up your team’s time

49

Pelican Commercial Equipment

53

Transforming The Secret Pub Company's Kitchen

13

Simona Hardy Head of Marketing

Emily Cunningham

Marketing Executive at Pelican

Designer: Nick Goodyear www.thenickwickpapers.com

Let’s connect to GROW together.

Join our LinkedIn community to stay ahead

To help our customers stay informed, we share our latest insights and tips for hospitality, healthcare and education operators that can help you achieve your goals. We also love to share behind-the-scenes photos of our team and news from our customers.

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

BENEFITS of FOLLOWING US Insightful market trends.

Stay updated on industry trends, emerging technologies, and market changes.

Creative ideas and best practices.

Learn about best practices from industry experts.

Networking opportunities.

Connect with like-minded professionals and industry leaders.

LinkedIn is a powerful platform for expanding your professional network and fostering meaningful connections.

Behind the scenes. Gain an exclusive behind-the-scenes into our day-to-day operations, company culture, and the fantastic work our dedicated team is doing.

Promote your business.

If you've achieved milestones, won awards, or want to share any success stories, email us at hello@pelicanprocurement.co.uk We want to hear from you!

Let's support each other and create greater brand awareness together.

JOINING our COMMUNITY is EASY Simply click the button below or search 'Pelican Procurement Services - An Avendra Group Company' on LinkedIn. Stay informed, get inspired, and be part of the conversation!

Follow us on LinkedIn

The Pelican Edge

Autumn 2023

5

CULTURE

WELCOME TO THE AUTUMN 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.

The recent economic situation presents many challenges for businesses and organisations. But we are here to help you navigate these challenges confidently with our expert insights and proven best practice solutions. Our team of experts are here to help you drive cost savings, increase operational efficiencies, and achieve your sustainability goals.

Let's explore what's inside this issue.

Watch out for new legislation

Learn from your peers

Stay ahead of market trends

We share the latest regulatory and legislation changes that can impact your operations. Our experts provide information about the recent changes to alcohol duty rates. We also provide information on the upcoming single-use plastics ban (including plates, bowls, trays, containers, cutlery and balloon sticks) and how we can help you prepare for the ban.

The best way to demonstrate how our Pi system can support you is by sharing real client stories. Hear directly from Sedbergh School about how the Pi system has revolutionised their budget management processes and enhanced departmental efficiencies. And Guy’s and St Thomas’ NHS Trust shares how they managed to reduce food waste in their wards with the help of Pi.

Stay ahead of the competition with our insights into the ever-changing business landscape. From travel trends to sustainable procurement choices, our experts share valuable perspectives to help you make informed decisions. We also provide the latest commodity market updates and recommendations to help you re-design your menu and mitigate price increases.

Let’s grow together through LinkedIn Join our LinkedIn community to stay ahead and connect with other industry professionals! We believe that meaningful connections lead to growth and innovation. So, let us know about your achievements or news, as we would love to share your stories with the wider Pelican community.

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!

FOR ENQUIRIES EMAIL: HELLO@PELICANPROCUREMENT.CO.UK CALL: 01252 705 214

NEW

PAPER POTS NOV ‘23

QUAKER OSS CHOCOLATE ORANGE 59G BRAKES: 136312 | BIDFOOD: 14018 QUAKER OSS CARAMEL FUDGE 58G BRAKES: 136313 | BIDFOOD: 14019

The Pelican Edge

Autumn 2023

7

CULTURE

JOIN THE PELICAN TEAM AT UPCOMING INDUSTRY EVENTS IN 2023 Pelican Procurement Services is excited to announce that we will be attending a number of key exhibitions and industry events in the upcoming months.

The events will provide us with the opportunity to meet with our clients, partners, and suppliers and to share our knowledge and expertise on the latest procurement trends and best practices.

NACC Training & Development Forum Nottingham, 4-5th October Are you involved in care catering services? If so, the NACC event is tailor-made for you. Meet our team to discover how we can assist you to create more cost efficiencies, reduce your food waste and free up valuable staff time.

If you plan to attend any of them, please see our team of experts, who will show you our latest solutions and cutting-edge e-procurement systems that will enhance your operations and simplify your day-to-day job!

Independent Hotel Show London, 16-17th October If you’re planning to attend the Independent Hotel Show this year, visit us at stand 1138! Find out how our solutions can elevate your guest experience whilst enhancing your hotel's profitability, streamlining your operations, and achieving your sustainability goals.

Simona Hardy Head of Marketing Avendra Europe We will be attending the following events, so come and join us:

CUBO Winter Conference Leicester, 14-16th November Are you responsible for your university’s catering, retail and hospitality operations? If so, join us to discover how our bespoke professional procurement services and P2P system can help you manage your operations most efficiently whilst supporting your goals!

ASVA Annual Conference 2023 Perth, 14th November If you're involved in visitor attraction catering services, come see us at the ASVA Annual Conference 2023!

Find out from our experts how we support ASVA members to improve profitability, free-up time and source sustainably.

Stay tuned for updates, and connect with us on LinkedIn to continue the conversation even after the events.

bit.ly/44QEt1a Connect now!

#1

HOT CHOCOLATE 1 BRAND IN THE UK

CADBURY HOT CHOCOLATE 2 HAS A LOYAL CONSUMER WITH

CADBURY HOT CHOCOLATE IS AVAILABLE IN MULTIPLE FORMATS

DEPENDING ON YOUR NEEDS

OVER 86% REPEAT RATE

61

% OF HOT CHOCOLATE

3

CONSUMERS ARE ‘VERY BRAND LED’ Subject to availability

PUDS

4

IS THE #1 CHRISTMAS ADULT

SI NG L E S KU

STOCK UP FOR CHRISTMAS MAXIMISE THE SEASON AND STOCK FROM THE 1ST NOVEMBER Subject to availability

Nielsen, Total Coverage 52 we 15.07.23 2Nielsen, Total Coverage 52 we 15.07.23 3Lumina Intelligence Eating Out Report, May 2023. 4Nielsen Xmas Tracker Incl. Discounters: WE 10.09.22 – we. 24.12.22 hello@pelicanprocurement.co.uk 01252 705 214

1

NEW TRAYBAKES

- AVAILABLE FROM THE 14TH OF AUGUST -

2020

2060

2070

Weight: Tray: 1,045g Portion: 75g | Units: 1 | Portions: 14

Weight: Tray: 1,200g Portion: 86g | Units: 1 | Portions: 14

Weight: Tray: 1,280g Portion: 91g | Units: 1 | Portions: 14

MILLIONAIRE ROCKY ROAD

CARAMEL BISCUIT BLONDIE

JAMMY BISCUIT BLONDIE

2100

2130

Weight: Tray: 1,395g Portion: 99g | Units: 1 | Portions: 14

Weight: Tray: 1,230g Portion: 88g | Units: 1 | Portions: 14

COOKIES & CREAM BROWNIE

FLORENTINE SLICE

FOR FURTHER INFORMATION OR TO PLACE AN ORDER CONTACT:

01252 705 214

HELLO@PELICANPROCUREMENT.CO.UK

10

Autumn 2023

The Pelican Edge

EXPERTISE

1st October 2023:

GET READY FOR THE SINGLEUSE PLASTICS BAN FOR PLATES, BOWLS, TRAYS, CONTAINERS, CUTLERY & BALLOON STICKS

Simona Hardy Head of Marketing Avendra Europe From 1st October 2023, businesses must no longer supply, sell or offer select single-use plastic items in England. If you continue to supply banned single-use plastics after 1st October, you could be fined – so make sure to prepare in advance for the upcoming changes.

In this article, we highlight the key changes coming, along with further details on exempt items and how we can help you prepare for the ban.

Which single-use plastic items are banned? ▶ Plates ▶ Bowls ▶ Trays ▶ Containers ▶ Cutlery ▶ Balloon sticks

The ban on these single-use items will include: ▶ Online and over-the-counter sales and supply ▶ Items from new and existing stock ▶ All types of single-use plastic, including biodegradable, compostable and recycled ▶ Items wholly or partly made from plastic, including coating or lining

If you break the law, inspectors can order your business to cover the cost of the investigation.

There are some exemptions that have been outlined, depending on the item.

Exemption: Plates, bowls & trays You can still supply single-use plastic plates, bowls and trays if any of the following apply: ▶ You are supplying them to another business ▶ The items are packaging (prefilled or filled at the point of sale). Examples of this type of packaging include: □ a pre-filled salad bowl or ready meal packaged in a tray □ a plate filled at the counter of a takeaway □ a tray used to deliver food.

The Pelican Edge

Autumn 2023

11

The Pelican team is here to help you source alternative products that comply with the new regulations.

Exemption: Polystyrene food & drink containers You can still supply food or drink in polystyrene containers if it needs further preparation before it is consumed. For example, further preparation could mean: ▶ Adding water

Complaints about a business breaking the law can be made to Trading Standards.

Appealing a fine You can appeal within 28 days of getting a fine if you think something is wrong. A letter with the fine will tell you what to do.

How we can help.

If you can show that you did everything you reasonably could to avoid breaking any rules, this would be an acceptable defence.

The Pelican team is here to help you source alternative products that comply with the new regulations. We work closely with global and national manufacturers and suppliers who provide solutions for all sectors.

▶ Microwaving ▶ Toasting Inspections Local authorities will carry out inspections to make sure the rules are being followed. Inspectors can: ▶ Visit a shop or store ▶ Make test purchases ▶ Speak to staff ▶ Ask to see records If you break the law, inspectors can order your business to cover the cost of the investigation.

You can read the full government guidance here: https://bit.ly/govsingleuse

How to prepare for the ban You can prepare your business for the new rules by: ▶

Using up existing stock before 1st October

▶

Finding re-usable alternatives to single-use items

▶

Using different materials for single-use items

Once we fully understand your requirements, we can arrange product sampling, testing, price negotiations, and benchmarking to ensure you get the products that best meet your needs and budget.

Simply contact our procurement experts who are ready to help you comply: hello@pelicanprocurement.co.uk

Swcaatcnhto

We are the national, independent family-run fresh food provider We cater to leading operators in the foodservice industry supplying fresh fruit & vegetables, meat, fish and added value solutions tailored to your business needs.

Great food

Unrivalled service

Trusted partner

www.reynolds-cs.com Email: hello@pelicanprocurement.co.uk Call: 01252 705214

The Pelican Edge

Autumn 2023

13

EXPERTISE

Sustainability in hotels:

MAKING GREENER PROCUREMENT CHOICES Andrew Parsons MIH Head of Sales Pelican Group Purchasing

When it comes to the hospitality sector, hotels have a role to play in adopting sustainable initiatives, as consumers are making far more conscious purchasing decisions based on sustainability. Hoteliers are now considering multiple solutions for their procurement, weighing a combination of factors, including delivery options, prices, products, and their environmental impact. It's about finding what fits their business better in the long run.

In this article, Andrew Parsons MIH, Head of Sales at Pelican Group Purchasing, will share the latest trends adopted by hotel and hospitality operators.

Consolidation of the supply chain We now see many hoteliers leading the way in sustainable procurement by consolidating their supply chain and making direct changes to their purchasing where they can. This reduces delivery drops, generating fewer road miles and reducing their carbon footprint.

We have recently helped one of our clients that runs several

leisure venues. They previously used multiple suppliers, but we worked with them to identify a supplier that could provide a diverse range of products – and even expand their line items to accommodate them. By consolidating, they now receive just one efficient truck delivery and reducing carbon emissions.

Business differentiation Similarly, another client that runs an exclusive wedding venue in a forest has made sustainability a central theme. They amalgamated their purchasing basket and opted for local and regional supply solutions. While national suppliers offered cost savings, the

venue prioritised local suppliers to minimise their ecological impact, in line with its eco-ethos.

Removal of single-use plastic We are working with a hotel client looking to replace in-room plastic water bottles with a filtered water tap fitted in a communal corridor.

Guests instead fill a carafe with filtered water when needed. For the 246-bedroom hotel, they would switch from providing around 8,000 bottles a year and over five years, seeing the installed system saves them around £20,000 if they rented it or £33,000 if purchased outright.

In addition, many hotels are moving away from single-use

Sout

fre

Direct Seafoods A Passion For Fish

Direct Seafoods are proud to offer continued support to Pelican Procurement.

As the UK’s Leading fresh fish supplier we offer responsibly sourced fish and seafood, locally sourced wherever possible.

DAILY FISH

Sou

fr

SUPPLIES

We are passionate about fish and supply some of the finest regional seafood, responsibly sourced from around the globe.

Your local seafood consultant

taylor foods

In addition to supplying the finest fish available, the following are also available to our customers: • • • • •

ods SeafoFish ct Se irect For Fish Dire ion For D sion Pass AA Pas

ods SeafoFish For Fish ion For Direct sion Pass A Pas A

Menu development with seasonal availability advice.

Menu analysis with sustainability scoring.

Menu seafood training for front of house staff, to improve sales and menu knowledge.

Educational visits to local wild fish auctions for chefs to understand their seafood’s provenance.

Monthly Market report including buyer recommendations.

taylor foods

f onT , out, eettttee)) ®lt BhereHfeCrbrosoqquu che oSeaalm i m v e s C h& Str alsS, aFre k Fhiaslkt (onpdtyioBneetghhaamm M roednisdwh,CP&icCkaler: rdLoaCurea nce Tottining u C in Ra la by

Gd CIceicleleriaRc S le Pick

sh kfifish Moonnk . e ooff M ce . vvicichhe eren ence

le ppic et paars ickpe Cwro ill m qquuet Cel y er d p rs ci ff Cro reee liligghhtltlThy isBB leriac ess aannd is in altlt hoeele Ce kin

a hher a SSa- 1 W ,,Mggay ernakilk ts.”.” on senn&tiPiadn dded ed a m ts esse lili tes eoopplele 0g ttermen sh ® troou ash ed I ad - a20 emenvess:: 44 ppe yy m mooo Trimrtmer rebam elem beef,f, m 0gldBuel er.. I

18 e rd a rt , saltlt bee d- co bbaab troute–st er alakSt tard erv n d cogldChs ives | SSus sa ic sta ard d Chis a ea ure s jo|n Mgrain Musta te Di ard, ee hhoott aan in- 10 ddis llll®yy nnice muust Cra ishhaliskSre tr am Gin le le ’s’s m sthavee th in-uu20teg th 400 m le ra is aa rea nnch of Ch ic Icic e: 4 m - 20g W&hoPepper he Ic Sideo odnn is ooff FFre re ch to “T to havg TTim lm ime: “The ndd -SS1aaBolm out lt ne ix Sa g in m ix aan am Tr aa m re oookkin Beefef st k Stre stn Cu Saltlt Be - Gi ju is ju ts p & CCo tsrve red Chal son’n’ss Sa PPre ieTonnSe is is rep & TThhis etHsen re enso ed y Be ggrreeddie slices of Cuawer ndok ed H in Cu

In In

n ly ml Gi st on - 250 mon – Ze - 1 Le Sea Salt gar for dd keep - 80g Caster Su beto oot d cu cuotbe d ro Beetr medof an - 40g Beet dy hed an an il tr ba imtcm a im led C hista foilr tr etroot is Pick onkf icee ish taon ju y Be cipe rekf . on juic Cand m ••ThM es Mison le ed lt m e sh r Sa lt di le ed ju slic gack tbr sp Sa an juiceeVineRo ••ot2he 2 tbPesp eledlim on Rockbed sp limeWleinm g2 tb mronon cu hillte& tblspWdi bed - •1k • 20m ll &Sulegalm pp di ons cu lmed sterts Sa - 10 ts •• 220ts r Se g Cafille deSa sh firilleantsbb onedsss - 13 radi -2 • 11 -2 dish p Coot ri le ic rielbbSeon le ra ic s nn - •1 TsCaprr ic ot ed ed Fe ic Se • Carr lymslinic ed on - •1 Ts inCuly slicLe mr Th 1 ga ne Thping vi gar of - ••1 Ts 0g in viner el 20 0g Pe • - • 20 lt suga r sag ga - 1g 50 g su

Fresh fish and seafood We continue to search for interesting and innovative fish and seafood products that will create a splash on your menu!

Our depots have their own buyers looking at local availability and ensuring the freshest, best quality and value fish and seafood are available to you, as chefs, every morning.

As passionate fish experts, we share our unrivalled industry knowledge with our customers. Our experts are here to support with seasonal menu inspiration.

ce ns iffer traastst thee ce2 pottrtooioffddiff h th nts conntr e co s wwititghh foar p10po-1oin edie iacleSldaw rr a in ’s aannicice striripps oufo k led st ake ente Ingr te fo ley.y. ItIt’s

G

tay

Seasonal Menu Inspiration

e eciipp Rec

tialllly,y,

taylor foods

Speak to your account manager for more information on our range of lines available.

Christmas

Caco -3 wSlat er lepe dd cook rigac g wofatch op pebsd ustatard •• le50 Pick rd 50 oper - Ce essp oil ’s m ictb mus spicch ro Hch tbM olive - 5••Sl22ed ch’ses en p Frmen with Leav bs tsrtpiuFr - M••ix22ts asdhhmixed erkikins ns rummbs tutb sp m muias ddgh gher leyy eadc - N•as44lin pe dcru ish tbgspliq op pe rs brea garn ish le pankoobr ch • ck op pa rs p - Pi 2 ts p ch pedd pa nk ts forr garn

ed pa oo ts fo •• 2 ts chop us oo used aash p choppe ve have anddpe •• 22tstsp mixix,,IIha pe sh an ne m t radidish •• Pa ra sh Pane kfas ea kfastg •• Br Brea onin ing as on Se as •• Se

•• 50

.uk co.uk ods.s.co food tseaafo ddirirec ectse

Get in touch!

For more information contact your Pelican representative:

hello@pelicanprocurement.co.uk

01252 705 214

The Pelican Edge

Autumn 2023

plastics by replacing small toiletry bottles with fixed dispensers for refillable options. Though highend hotels may continue providing bespoke amenities, many embrace eco-friendly alternatives.

carbon footprint information to their menu items. This encourages chefs and customers to make more environmental purchasing decisions, which helps hotels with their sustainability journey.

From a catering perspective, using biodegradable straws, recyclable tetra packs, and compostable take-out trays is becoming more common. And with the new legislation coming into effect from 1st October 2023, they will be bans on single-use plastic plates, bowls, containers, cutlery trays and balloon sticks!

Furthermore, some hotels are also looking more closely at waste management to reduce food waste as well as costs. We are currently working with customers to conduct waste audits to find solutions to recycle more effectively, leading to accreditations that hotels can proudly promote to environmentally conscious guests.

Greener room service

Energy efficiency solution

What next?

We are also seeing hotels reevaluate their daily room servicing practices, offering guests the choice of whether they want their rooms serviced every day or not. This reduces unnecessary water, cleaning chemicals and energy usage while maintaining guest comfort.

Energy efficiency is a critical aspect of sustainability. Standard practices now include switching to more energy-efficient lighting, implementing timer switches, and managing occupancy to reduce energy consumption.

As consumers become more environmentally conscious, hotels implementing genuine sustainability measures will stand out. Guests now actively seek information on a hotel's eco-friendly practices when considering accommodation options. As attitudes continue to evolve and innovations arise, the hospitality industry has a bright future in creating a greener, more sustainable world.

Eco-friendly food service To further measure eco-impact, some hotels are adding food

Some hotels even invest in renewable energy sources, such as solar panels, which may have a higher initial cost but provide long-term sustainable benefits and help demonstrate their commitment to sustainability.

As consumers become more environmentally conscious, hotels implementing genuine sustainability measures will stand out.

15

If you want to reduce your carbon footprint and need advice or help sourcing sustainable solutions for your property – contact our team at hello@pelicanprocurement.co.uk

We are here to help.

Dressing hospitality, healthcare

and education across the globe

Enquire with the Chef Works Bragard Team E: hello@pelicanprocurement.co.uk T: 01252 705 214 Please visit www.chefworks.co.uk www.bragard.co.uk

SCAN HERE

TO SHOP

ONLINE

The Pelican Edge

Autumn 2023

17

SYSTEMS

REVOLUTIONISING WASTE MANAGEMENT Setting a baseline for waste reduction

Mia Westwood Client Procurement Manager Mia Westwood, Client Procurement Manager, shares how she supported one of our NHS hospital clients to reduce their food waste by 15% and more to come!

Mia shares, “I recently helped one of our hospital client’s catering teams to improve their food waste monitoring processes. As part of their commitment to sustainability and meeting NHS England's waste reduction requirements, they needed a cost-effective waste management solution that would integrate seamlessly with their existing processes and be user-friendly for their staff.

Pi’s Food Waste Module

The Pelican team helped our client set a baseline for their waste reduction efforts. To do this, they set up the Food Waste Module on each ward and looked at the average cost of plate waste per kilogram across their menus. This helped them start reporting on their progress to minimise waste, focusing on each ward's total weight of food waste generated.

Expanding to item-level monitoring As the hospital’s FSAs got used to the system, the catering team wanted to take waste monitoring to the next level. We helped them transition to recording waste by specific items, such as porridge. As the Pi system provides granular data, the hospital catering team could quickly identify the items that contributed the most to their food waste and develop targeted reduction plans.

To help, I first introduced them to the Food Waste Management module, available on our Pi e-procurement system. One significant advantage was that this module was compatible with the tablets the client’s food service assistants (FSAs) already used for electronic patient meal ordering, which made the implementation easier.

Empowering Retail Teams

User-friendly interface

Making informed decisions with data analysis

Our Pi team shared how easy and functional the Food Waste Management module was, and the client’s FSAs quickly adopted it. They liked using the same tablet to record waste as they used it for patient meal orders. The user-friendly interface made data entry simple and saved them valuable time, allowing them to focus more on patient care.

The Pi Food Waste Module is now also helping the hospital retail teams.

Previously, the retail team managed waste using manual Excel spreadsheets, but now they have a faster and more accurate way to monitor waste using the Pi Food Waste Management system.

Using Pi's Food Waste Module, clients can analyse data and make informed decisions about reducing food waste.

The system generates monthly graphs showing how much food waste is produced in different areas. This data helps to identify trends, spot highwaste areas, and implement effective strategies to reduce food waste.

Conclusion The Pi Food Waste Management Module has been a big help towards reducing food waste in line with our client’s sustainability pledge. It has improved waste management across their hospital wards, and their FSAs and retail teams have interacted well with the system. The module's user-friendly interface and seamless integration with existing processes made it easy for them to use. The data analysis provided by the system has helped identify areas where the hospital teams can reduce waste and set up new strategies to continue with the progress.

Interested in learning more about how our Pi Food Waste Management Module can help your teams reduce food waste?

Contact our friendly team to book your demo at hello@pelicanprocurement.co.uk

CATER FOR ALL

WITH THE UK’S NO.1

GLUTEN FREE GRAVY

2kg (makes 25ltr)

*

2kg (makes 25ltr)

Email: hello@pelicanprocurement.co.uk Call: 01252 705 214 Scan here to find out more about Knorr Professional *Aggregated UK wholesaler value sales 52 WE 28/03/2022. ^This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II)

The Pelican Edge

Autumn 2023

19

Advertorial

Encourage sustainability with Hellmann’s:

100% RECYCLABLE BOTTLES PROMOTING ENVIRONMENTAL RESPONSIBILITY, ONE SQUEEZE AT A TIME

Stuart Jones National Account Executive Away From Home

In today's conscientious market, where 72% of consumers are actively striving to reduce their consumption of single-use plastics—a significant increase from 58% just two years ago—the call for sustainability is louder than ever.

Stuart Jones, National Account Executive – Away From Home, shares how Hellmann’s, the leading condiment brand, is one brand on a journey to make sustainable changes to their range.

Hellman’s recyclable sauce bottles Recognising the pressing need for action, Hellmann’s is committed to eliminating single-use plastics from its product range. We have been taking progressive steps to make a change which reflects on the businesses which stock them.

Their squeezy 430ml sauce bottles are now made with 100% recyclable plastic, which supports the growing demand from customers for more eco-friendly options.

Recyclable bottles fulfil a positive consumer experience by offering convenience, personalised portion control and limited usage waste.

Some other benefits of using squeezy bottles include: ▶ A mess-free dining experience ▶ Controlled servings

By opting for recyclable bottles, you will also be making a cost-efficient switch from multi-layered sachets.

Many would initially imagine the costs to be higher for these squeezy bottles; however, there can be significant savings over a period as opposed to the use of sachets, which incur long-term costs of waste disposal and environmental impact.

▶ Saving time on sachet refilling/ checking availability ▶ Saving time on cleaning the mess from the use of sachets

Advantages of recyclable bottles Hellmann’s 430ml squeezy bottles, inclusive of the nation’s favourite mayonnaise, are now 100% recyclable products. The goal of this is to remove the need for single-use plastics found in sachets.

By using these bottles, not only will you be maintaining the same exceptional taste that your consumers love, but you will also be demonstrating your part towards sustainability – communicating a powerful message and enhancing your brand’s image.

If you are interested in learning more about Hellman’s innovative recyclable sauce bottle solutions, please get in touch at hello@pelicanprocurement.co.uk

Get in touch.

20

Autumn 2023

The Pelican Edge

EXPERTISE

TWO WAYS TO STREAMLINE OPERATIONS & IMPROVE COMPLIANCE

Michelle Parnham, Head of Sales, shares her advice on what proactive steps catering organisations can take to help mitigate procurement challenges, including rising inflation, increasing food prices and a shortage of people.

1. Utilise online tools & technology Online tools are now available for catering teams which streamline many manual tasks and processes, including procurement, ordering, stock control, invoice management and more.

The Pelican Edge

One area that we are increasingly supporting is digital ordering in healthcare and NHS environments.

With services under strain, removing pen and paper for patient ordering is the way ahead.

We have been working with hospitals and healthcare services to provide a bedside electronic ordering solution.

Pelican’s Picnic food ordering module creates a much better experience for the patient, who can see pictures of meals on a tablet and more easily order them.

It also provides a huge amount of control by the catering team, who can see orders building, remove items if stock is low, or add specials, all in real-time.

2. Efficiently adhere to the latest regulations Any organisation serving food and drink must be aware of – and adhere to – the latest food safety

Autumn 2023

regulations and allergen labelling.

We are all aware of the importance of labelling and displaying relevant allergen information to assure consumers of exactly what they are buying.

While resources may be stretched, no corners can be cut; therefore, establishing a system that tracks the allergen content of all foods will save a great deal of time and ensure that nothing will be missed.

For clients we work with, all centrally agreed products will be automatically included in the Pelican Pi system, which consists of the latest allergen data. If any new products are added, the data is updated, meaning every outlet has access to the latest source of information at any time. For operations running multiple sites, this level of consistency offers significant reassurance. Plus, all sites are buying from an approved product list containing the allergen information they need.

Valuable partnership There are many advantages to seeking help from an external outsourced partnership.

actually delivered. The process of taking orders for patient meals was also very time-consuming.

Mari Diogo, Facilities Manager at Teddington Memorial Hospital, told us that they were experiencing poor communication between the kitchen and the food service assistants – in particular, what meals were ordered by patients and what meals were

They now use Picnic, which is importantly very easy to use and provides vital nutrition, calories and allergens for each meal. This means that patients with special dietary requirements can be easily catered for without worry. Paper forms have been eradicated as everything is now digital.

21

At Pelican, we ensure that supplier management is taken care of - with price, performance and quality regularly audited. We provide expert insights, so you can plan ahead and make changes to future purchases or menus where necessary. For example, we produce a quarterly market report, which provides intelligence on trends to be aware of – such as the impact of inflation, avian flu, seasonal lines or stock availability.

We also offer an online cloud-based platform Pi, which covers everything from placing online orders to stock management, deliveries to invoicing and payments, budget, reporting, menu management, and allergen issues – taking care of otherwise time-consuming tasks. All of our services and systems come at no cost or overhead to your organisation.

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 administration - get in touch. hello@pelicanprocurement.co.uk 01252 705 214

GET YOUR FREE CASE OF PEPSI MAX MANGO 500ML

rec ycle

WHEN YOU BUY 3 CASES FROM THE PEPSI MAX RANGE

To claim your free case please email molly.townsend@britvic.com. At the end of the promotional period your claim will be validated by Pelican and Britvic will be in touch directly to arrange delivery of free stock. This promotion is available on stock that is purchased through the following route to markets – Brakes, Bidfood, Creed, KFF, Chapple & Jenkins and Woodward. Up to four free cases can be claimed in the period; one for each qualifying purchase of the following Pepsi Max 500ml products: Pepsi Max, Pepsi Max Lime, Pepsi Max Cherry.

This offer is valid from 1st October to 30th November 2023.

The Pelican Edge

Autumn 2023

23

SYSTEMS HEALTHCARE

A Royal Brompton Hospital case study:

Pi TRANSFORMS PATIENT MEAL ORDERING & MORE! Nuno Matias, Catering Services Manager for Royal Brompton & Harefield hospitals, shares how using the Pi system has been a game-changer for his operations – from online ordering, stock management, invoice management and Picnic, the electronic patient meal ordering system.

Our challenges “Previously, we worked with another supplier for a patient meal ordering platform, paying a fee of £15,000 per year. The tablets were the only functional aspect of the system, allowing us to manually create recipes and manage stock.”

The solution: Pi eProcurement system Digital meal-ordering solution “The introduction of Picnic, Pi’s electronic patient meal ordering system, 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.”

Nutrition and allergen info at your fingertips “Our staff, patients, and visitors now have easy access to essential nutritional information and allergen details. The entire process of collecting this data has been streamlined and optimised with Pelican’s support!”

Increasing operational efficiencies “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.”

Pi’s tools have far better functionality, and I don’t have to pay for the Pi system itself. No one else can match this. It gives me peace of mind and helps me manage budgets effectively.”

Easy to use “Having used a similar system in the past, I can confidently say that Pelican’s Pi system surpasses it in every aspect. It’s so much easier to use; the previous system was complicated, and I was the only person able to use it. Now Pi simplifies my job, allowing me to focus on my core responsibilities.”

Book your Pi demo The Pi system is complimentary to all Pelican clients, as part of the Pelican procurement service.

It comes with training, system management, and ongoing system support.

The best way to see what Pi can do for you is to book your demo with our friendly team at hello@pelicanprocurement.co.uk

TOGETHER LET’S CELEBRATE

HOMEGROWN 1000008687 McCAIN ORIGINAL CHOICE HASH BROWNS 8 x 1kg

CHAMPIONING

SUSTAINABLE

FARMING

We are trialling NEW regenerative practices at our Farms of the Future.

We use 100% GB potatoes from certified Good Agricultural Practice growers.

McCain are investing £35 million in the British Potato Industry to help British farmers.

To discover more visit: hello@pelicanprocurement.co.uk or call 01252 705214 FOR FURTHER INSPIRATION

@McCainFoods_B2B

@mccainfoodserviceuk

www.mccainfoodservice.co.uk

Energy Saving Solutions

FROM

£49.99

With rising costs and energy prices, we know the importance of saving money and increasing effectiveness. We've carefully selected products to help your business save money, time and labour along the way.

Use 60% less energy & save up to £270 in running costs

Enhanced performance whilst saving energy

EazyZap Energy Efficient LED Fly Killer 50m2 FD496

Manual Fill Water Boilers CU547 - 10Ltr CJ549 - 20Ltr CU548 - 30Ltr CU549 - 40Ltr

FROM

£109.99

FROM

£1,499.99

Induction cooking technology is up to 70% more efficient than gas hobs Freestanding Induction Hobs

Pricing is indicative only, please confirm with your account manager.

CU487 - Two Zones CU488 - Four Zones

BEST PRICE GUARANTEED WHEN YOU ORDER ONLINE! Please visit www.nisbets.co.uk/login For more information please contact hello@pelicanprocurement.co.uk 01252 705 214

SCAN

HERE TO SHOP

FULL RANGE

26

Autumn 2023

The Pelican Edge

SYSTEMS

THE ART OF BALANCING MENUS & BUDGETS The creation of food menus and the associated budgets can be a mammoth task, particularly for those organisations where there is a requirement to provide different meal options each day or across multi-sites. For example, schools and care homes, where there is a need to provide high quality and nutritionally balanced meals, yet within a defined budget.

Stuart Chapman Procurement Lead Creating seasonal, rotational menu cycles, keeping in mind portion control and ‘cost per head’ when food costs can change by the day, is a challenge. When it comes to budgeting, schools and care homes typically work with predetermined spending targets, so fluctuations can be tricky to keep on top of.

Schools often have an annual spend total to work within, while care homes base their budget on a cost ‘per resident per day’.

However, both scenarios require visibility and structure to ensure that menus align with budget constraints and meet the allimportant quality expectations.

Pelican’s online procurement system, Pi, includes a comprehensive Menu Management platform So, what is the solution?

Pelican’s online procurement system, Pi, includes a comprehensive menu management platform. Users can build recipes, manage prices, access allergen and nutritional information, and obtain real-time costings for all food lines, as the system uses data from the live supplier invoice price lists.

Catering teams can easily share all the details in several ways with

their staff and customers. But that is not all! The menu management platform also includes the Menu Cycles tool, which offers a powerful menu planning solution.

Here are a handful of advantages Pi’s menu management platform offers:

1. Real-time pricing In a volatile market, food prices can fluctuate with little or no notice,

The Pelican Edge

Autumn 2023

27

Menu Cycles empowers schools and care homes to meet essential dietary requirements, cost targets, and nutritional guidelines making menu budgeting difficult to keep on top of. Menu Cycles allow caterers to have complete visibility of price fluctuations on the agreed product lists. With real-time pricing, it means caterers can adjust recipes with suggested product substitutions without having to deviate from the agreed menu.

2. Dietary requirements Menu Cycles empowers schools and care homes to meet essential dietary requirements, cost targets, and nutritional guidelines effortlessly. By providing accurate daily cost forecasts, both schools and care homes can optimise their menu composition. ▶ Schools, for instance, can ensure compliance with School Food Standards to ensure children benefit from a healthy, balanced diet – ie. providing a portion of meat or poultry three or more days each week, reducing food with high fat, sugar, salt content, etc. ▶ Care homes face the additional challenge of accommodating multiple meal times throughout the day and special dietary needs. However, Menu Cycles help caterers create well-rounded menus while considering all of these specific factors.

3. Efficient review and approval process The platform includes a traffic light system that provides an instant overview of spending levels, allowing caterers to make necessary adjustments to meet budgetary targets. For example, if Tuesday is more expensive than originally budgeted due to

a special birthday meal, you can tweak menus elsewhere.

for support in balancing menu creation and budgets.

Additionally, if multiple chefs are involved, Pelican Pi's menu cycle templates facilitate collaboration by allowing chefs to incorporate their own approved recipes. This streamlined workflow ensures consistent quality across multiple locations, allowing menus to be centrally reviewed and approved at all times.

Having a technology platform intelligently supporting real-time pricing, accurate allergen and nutritional value data, and the ability to create fully costed recipes offer great peace of mind to all – from the chefs to finance teams.

4. Standardisation and control For organisations operating across multiple sites, the system ensures standardisation and quality consistency. By starting with central planning and costings, caterers get the best of both worlds: creating individual menus that suit each location's specific needs while maintaining quality and adhering to budget constraints. This level of control is significant for care home caterers, as the dining experience is considered a highlight for many residents.

What is clear is that Pi’s menu management system provides a helping hand to all caterers looking

Pi’s online menu management system empowers caterers to work smarter, creating well-balanced menus while maintaining financial sustainability – without the stress!

Want to make your menu management easier?

Book your Pi demo!

Contact our friendly team at hello@pelicanprocurement.co.uk to book your demo, and we will show you all the features and benefits you can enjoy.

Note: The Pi system is provided complimentary to all Pelican clients, and it comes with training, support and system management.

YOUR ONE STOP

FOOD TO GO SOLUTION Here at Fresh Food For Now we’ve been working hard on delivering our best food to go offering yet!

With over 150 products, including our leading Food To Go brand Urban Eat, we’re here to supply you with a range of brands to be proud of.

Get In Touch Now!

Email:

Did you know...

hello@pelicanprocurement.co.uk

our sandwich skillets

Call:

and wrap boxes are

01252 705 214

now Plastic Free?

BRANDS TO BE PROUD OF

The Pelican Edge

Autumn 2023

29

EXPERTISE

Public procurement legislation update:

INSIGHTS INTO THE UPCOMING CHANGES EXPECTED TO TAKE EFFECT IN OCTOBER 2024 The Procurement, Tender, and Sales teams at Pelican recently participated in a comprehensive training session focused on the upcoming reforms in public procurement laws. The goal was to understand these changes and find the best ways to support our clients and partners in the public sector.

Our Tender Team outlines some key changes that are likely to be integrated into the new framework, with a slated implementation date of October 2024.

Nutrition & sustainability integration A notable change post-reform is the potential inclusion of dietary considerations. The NHS "Eatwell Guide" and emphasis on plantbased diets may become integral components of all food-based contracts. This addition aligns with contemporary health and sustainability ideals.

Mandatory Real Living Wage compliance Suppliers seeking public procurement contracts might be obligated to ensure that they meet the Real Living Wage standards.

This directive aims to ensure fair compensation for workers.

Taxation compliance for multinational suppliers Multinational suppliers operating outside the UK might face a new requirement to provide evidence of taxation within the UK. This provision intends to promote transparency and tax compliance.

Revamped frameworks One of the significant changes affects open framework contracts.

They currently last up to four years but are expected to extend to a maximum of eight years under the new reforms. Additionally, the option for refreshes (new suppliers) during the contract's tenure will be introduced, subject to valid justifications such as changes in allergen requirements.

Within the new reform, refreshes will be mandated at least once within the initial three years, opening the door for new entrants. Existing suppliers can reaffirm or modify their bids for evaluation. This updated process now provides added benefits to enhance competition.

Key Performance Indicators (KPIs) as benchmarks The new regulations introduce a stipulation mandating at least one KPI for each contract.

Suppliers will be required to provide quarterly evidence to demonstrate the fulfilment of these KPIs. This transparency will be further supplemented by potential integration into a central digital platform; however, this has not yet been confirmed.

KPIs will be meticulously defined during the award stage to outline the baseline and the anticipated elevated performance.

Consequences for failing to meet these benchmarks could lead to inclusion in a debarment list, which will only be visible to buyers.

Contract award letters The existing practice of contract award letters will undergo transformation. They will be replaced by intention-to-award and award notices, which will be published in the ‘Find a Tender’ portal. These notices will provide more comprehensive details about the awarded contracts in an effort to streamline the communication process.

If you need advice or support about Public Tendering Legislation, please contact our team at hello@pelicanprocurement.co.uk

We are here to help.

30

Autumn 2023

The Pelican Edge

EXPERTISE

HELPING UNIVERSITIES TO ACHIEVE THEIR GOALS We are proud to announce that we have been awarded two new contracts with Lancaster University and the University of Stirling. We are currently supporting many universities with a wide range of initiatives, and we are excited to welcome these two new universities to the Pelican community and help them achieve their goals!

Simona Hardy Head of Marketing Avendra Europe

The internationally reputable University of Stirling has its campus just two miles from the historic city of Stirling in Scotland and is home to over 18,500 students from over 140 countries. The 330-acre campus offers a blend of natural beauty and modern facilities with a dozen food outlets, including a hotel, restaurants, bars, cafes, shops and food outlets serving a variety of cuisines.

Irene Munro, the Deputy Director of Commercial Services at the University of Stirling, said. "We are delighted to announce our partnership with Pelican Procurement Services and eagerly anticipate implementing new and innovative solutions together.

We aim to enhance our offering whilst generating efficiencies and reducing costs across all of our catering and hospitality services.

We look forward to utilising Pi, an advanced P2P system, which will be fully integrated with our EPOS system. Pi will assist our finance, purchasing, and catering team in streamlining our internal process and gaining complete visibility and control over purchasing spend, ordering, invoice payments, menu & allergen management, and stock & waste management.”

Ian Holliday, Director at Pelican Procurement Services, said: “We are delighted to partner with the University of Stirling, our first Scottish University. Our team looks forward to working closely with the University’s catering team, providing them with procurement, supply chain operational support, and Pi, our eProcurement system. This will give them more visibility and control of their purchasing spend and day-to-day operations, ultimately driving efficiencies whilst enhancing their offering for their students, guests, and visitors.”

We are delighted to announce our partnership with Pelican Procurement Services and eagerly anticipate implementing new and innovative solutions together.

The Pelican Edge

Autumn 2023

31

We look forward to working with Pelican to utilise their expertise and innovative solutions.

With a leafy green campus just 3 miles south of the city centre, Lancaster University caters for almost 18,000 students with a variety of bars, cafes, restaurants and shops.

In addition to being consistently ranked among the top 15 in all three major UK university league tables, Lancaster University ranks 7th in the United Kingdom for social and environmental sustainability, with a focus on locally sourced food and zero-emission energy.

As part of the three-year contract

by Lancaster University worth £1.7 million per year, the Pelican team will provide procurement services and an eProcurement system to support their catering, retail and hospitality operations.

We will support effective and efficient management of stock, prices, and menus across the University’s retail and hospitality services. Plus, we will provide our in-house Purchase to Pay system, Pi, to support the University team in managing their internal operational processes across the entire campus.

Jo Hardman, Director of Commercial Services at Lancaster University, said: “We look forward to working with Pelican to utilise their expertise and innovative solutions to streamline stock processes, purchasing and compliance across our retail and hospitality services on campus.

This new contract will enable us to optimise our hospitality and catering solutions and enhance the experience for Lancaster University students and staff whilst supporting our sustainability goals.”

Ian Holliday, Director at Pelican Procurement Services, said: “We are delighted to partner with Lancaster University and support them in achieving their procurement and sustainability goals.

Our team looks forward to working closely with the University team, providing them with supply chain operational support and Pi, our eProcurement system, which will give them more visibility and control of their catering operations and help drive efficiencies.”

Interested in learning more about how we can help your business achieve its goals and improve efficiencies? Contact us at hello@pelicanprocurement.co.uk

We are here to help.

The Pelican Edge

Autumn 2023

33

SYSTEMS EDUCATION

A Sedbergh School case study:

Pi DELIVERS SOLUTIONS FOR EFFICIENT BUDGET & INVOICE MANAGEMENT Toby Lehmann, Deputy Bursar at Sedbergh School, shares his experience of how the Pi eProcurement system helped transform their budget and invoice management processes, delivering tremendous visibility and time savings for all departments.

Our challenges “Our major issue before we had Pi was that we simply had no visibility of our spend.

With 11 separate facilities, it would take us two or three weeks after the month-end to manually work out what had been spent where! The difficulty here is that by the time we had worked out where an overspend had occurred, it could be six weeks after the event. Clearly, this couldn’t continue.”

The solution: Pi eProcurement system Invoice and price management “Now, instead of processing around 300 separate supplier invoices every month, the school receives just one consolidated invoice from Pelican. All orders are managed through Pi, which the 11 head chefs coordinate and process with ease, and Pelican oversees ongoing price management to overcome price fluctuations and inflation.”

Image © Sedbergh School

Real-time detailed reporting “With Pi, everything is visible in real-time. I can look at any time to see what our daily, weekly or monthly spend is looking at across all sites or individual houses. I can see what each chef is ordering, and corrections can be made there and then. I can

work out costs per pupil, and this level of precision enables us to plan better.”

Controlling spend “Pelican has adjusted the system for us, so when we get to 50% of our monthly spend, the ordering area turns from green to amber. Then, when it gets to 85% or 90%, authority is required to make further orders.

Straight away, we have greater control and the support we receive for Pi is second to none.”

There are more modules to use!

The online Pi portal provides Sedbergh School with a wide range of modules, which includes invoice management, stock control, intelligence reports, online ordering, menu and recipe analysis, and more.

Book your Pi demo The Pi system is complimentary to all Pelican clients, as part of the Pelican procurement service. It comes with training, system management, and ongoing system support.

The best way to see what Pi can do for you is to book your demo with our friendly team at hello@pelicanprocurement.co.uk

MEET NXT DAIRY-FREE

21% OF CONSUMERS ARE MORE LIKELY TO ORDER A DESSERT IF IT IS SUITABLE FOR VEGANS*

OUR NXT GENERATION OF CHOCOLATES FOR ALL YOUR VEGAN, PLANT-BASED, LACTOSE-FREE & DAIRY-FREE DELIGHTS NXT dairy-free is chocolate indulgence of the next generation. These dark and m_lk chocolates are made from 100% plant-based ingredients without any trace of milk or dairy – yet bringing you all the indulgence and creaminess of traditional chocolates. They’re better for the planet and better for your customers who want to enjoy without any animal ingredients.

NXT M_LK

NXT DARK

NXT dairy-free M_lk chocolate is not only rich in cocoa, yet as creamy and delicious as traditional milk chocolate – with no detectable traces of milk at all. The tastiest & creamiest alternative to milk chocolate on the planet.

NXT dairy-free dark chocolate has a balanced taste with intense cocoa notes and hints of red fruits. Pure, care-free chocolate indulge without any detectable traces of milk.

hello@pelicanprocurement.co.uk 01252 705 214

O UR B EST EVE R P L A N T- B ASE D

CHRISTMAS

ROAST

With plant-based sausage meat Vegan

Frozen

Move over turkey, this tender plant-based roasting joint really looks the business, and it’s the best plant-based roast we have ever tasted! A cracker of a Christmas dish, this cutting edge meat-alternative cooks just like any other Christmas joint. The outside caramelises to a crispy golden brown and the inside is tender and moist, just like it should be. Once carved, discover a hearty, herb-speckled stuffing inside. For even more succulence simply baste it with vegan bouillon.

Plant-based Roast with Stuffing 2 x 1.5kg (3kg) • ROASTUF •

Simple and easy to cook and perfect for event catering

Cooks from frozen in only 90 min

Cook at 160°C until centre is piping hot

Bulk cook in a combi oven for larger events

A VEGETAR IAN EXPRESS

Contact us to get your plant-based festive food brochure: hello@pelicanprocurement.co.uk • 01252 705 214 www.vegetarianexpress.co.uk

CHRISTMAS

36

Autumn 2023

The Pelican Edge

EXPERTISE

ELEVATE YOUR FESTIVE MENUS WITH PLANT-BASED DISHES YOUR CUSTOMERS WILL LOVE With the holiday season just around the corner, why not spice up your festive menus with plantbased delights?

Gokhan Ozcan Category & Supply Chain Manager Food & Beverage It's the perfect time to cater to the growing demand for vegan and vegetarian options while adding a fresh twist to your seasonal spreads.

From savoury centrepieces to indulgent sweet treats, we’ve selected some of our favourite vegan and vegetarian products available through our supply partners that are perfect for your menus this holiday season.

We are here to help.

If you’re looking for specific ingredients, products, concepts, or innovative plant-based products for your festive menus, please get in touch with us at hello@pelicanprocurement.co.uk

The Pelican Edge

Autumn 2023

Phat Pasty Festive Vegan Bake Packed with festive flavours, including mushrooms, cranberries, sage and thyme, and topped with a creamy sauce, the Festive Vegan Bake from Phat Pasty is the perfect way to get into the holiday spirit – even on the go. These Vegan Bakes are available through Creed Foodservice.

Quorn Roast Joint An ideal alternative to the traditional turkey, this vegetarian centrepiece is the perfect way to enjoy a meat-free roast dinner without compromising flavour. Quorn Roast Joints are available through Brakes.

Plant-Based ‘Prawn’ Cocktail Make your festive menu ocean-friendly without compromising on taste! Vegan Zeastar Shrimpz, available through Vegetarian Express, are a fantastic alternative to prawns for this simple starter, with a prawn-like texture and fish flavour undertones.

Everyday Favourites Vegan Jaffa Orange Cake Everyone should have the opportunity to enjoy an indulgent dessert during the festive season!

This show-stopping vegan cake available through Bidfood features three layers of orange-flavoured sponge with chocolate orange frosting, topped with orange jelly and a layer of dark chocolate ganache.

37

idet u .uk o G c a as ble rvice. m st aila dse i r Ch w av erfoo no remi

w.p w w

Stock up with your favourites this Christmas

Available in Gluten Free and Vegan friendly solutions

WWW.PREMIERFOODSERVICE.CO.UK @PremierFoods_FS

PremierFoods_FS

@PremierFoodsFoodservice

“It’s about doing business with your heart” Emilio Lavazza

Since its foundation in 1895, Lavazza pursues a company vision based on passion for work, for the product and the land in which it operates.

EXPLORATIVE, SOCIALLY ACTIVE AND INVOLVED IN PROJECTS FOR PEOPLE AND PLANET. KEEN ON SUSTAINABILITY Lavazza has selected 4 priorities from among the UN’s 2030 Sustainable Development Goals.

Krea 9100

La Radiosa

Maestro

CREMA CLASSICA

AROMA TOP

AROMA PIÙ

CREMA RICCA

CREMA & AROMA

¡TIERRA! INTENSO

GUSTO PIENO

YOUR PERFECT COFFEE PARTNER OCS-VENDING SPECIALIST WITH MORE THAN 30 YEARS OF EXPERIENCE IN THE SECTOR TO OFFER THE BEST COFFEE IN THE WORKPLACE.

To discover more about the full range of products and services from Lavazza Professional...

Email: hello@pelicanprocurement.co.uk Call: 01252 705 214 Or visit: www.lavazzapro.co.uk

The Pelican Edge

Autumn 2023

41

EXPERTISE

At a glance:

MARKET CONDITIONS AND COMMODITY UPDATES Alex Gess, Procurement Business Analyst, shares the latest commodity price trends and critical factors impacting product availability to help you navigate price changes, plan your menus and source alternative products.

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 Cost of living update. Inflation peaked at 11.1% in September 2022 and gradually decreased, dropping to 6.8% in August.

Supermarkets have faced scrutiny over price increases, leading to price reductions and easing food inflation.

Energy price caps have also decreased, alleviating some cost stress. The Bank of England raised interest rates to combat inflation, impacting loan repayments. The increased cost of living may lead to more UK-based holidays, greatly benefitting the hospitality industry.

Weather challenges in the supply chain. Climate change's impact on food production and ecosystems remains a significant concern. The UK's hottest June on record impacted food growers and the economy. Changing

temperatures and rainfall disruptions have affected crop growth, while fish and insect populations are also suffering.

A predicted third El Nino event may bring further extreme weather. Southern Europe's heatwave has impacted agriculture, particularly olive crops in Spain and Greece, with potential disruptions for other crops like corn, grapes, and citrus fruits.

Political impacts. Recent conflicts in Ukraine, Israel, and the West Bank have contributed to market volatility.

The Israel conflict had minimal impact on EU and UK markets due to limited exports from the region.

However, the Russian rebellion and developments surrounding the Black Sea Grain Agreement have affected markets significantly.

Market stability has led to reduced fertiliser prices and improved grain availability, benefiting farmers.

However, the latest developments may lead to increased fertiliser costs, putting farmers in a challenging position similar to the 2021/22 season.

Improvements across key commodities Meat. Recent pricing for Beef has trended downwards (-3%) as retailers try to move stock with less people eating out due to the cost-of-living crisis. Lamb and sheep meat prices have slightly decreased (-3.7%) due to sound supply levels.

Fish. Recent trends for Haddock and Cod have been downward, resulting in a quarterly decrease

www.britishpremiummeats.com

For more information email hello@pelicanprocurement.co.uk or call 01252 705 214

Here at British Premium Meats quality is at the heart of everything we do We supply the very best of UK fresh meat and poultry, nationally, out of our depots in Hertfordshire and Leeds. We pride ourselves in using suppliers that not only produce great quality meat but have high animal welfare standards and full traceability

We have a robust Red Tractor accredited supply chain. Produce that is Red Tractor accredited shows every step of the supply chain has been audited to ensure best practice, full traceability and ensure the Red Tractor Assured Food Standards are followed. We are proud of all of our accreditations including Red Tractor, Food for Life and our BRCs

The Pelican Edge

of -79%. Salmon prices have decreased (-32%) in the last quarter due to reduced demand during the cost-of-living crisis. As a menu replacement, Rainbow Trout can serve as a great alternative, saving on costs and can be touted as the sustainable and, in some cases, locally sourced option.

Eggs. Egg prices have seen significant decreases (-18% over the last quarter and -7% in the last month) as chicken flocks are regenerating and producing more eggs.

Dairy. Butter prices have continued to drop (-37%) despite the increase in Milk prices (+48%) due to the slight delay to subsidiary products.

Cheddar Cheese prices have also seen consistent decreases (-3% reduction over the last quarter), and this trend is expected to continue in the immediate term.

As such, it is a great time to introduce more cheeses or dairy items onto your menus.

Dry stores. Corn prices have decreased in European and US markets (-2% and -9%, respectively).

Coffee prices have decreased (-9% over the last month) due to good stocks of Brazilian arabica beans.

Areas to watch Meat. Pork market prices are at an all-time high (+3.5%) due to heatwave and respiratory disease affecting Europe's primary supplier of pigs. However, an increased supply is coming from other reasons, which has helped mitigate the increase. Chicken prices have seen a +4% increase across the EU, resulting in a yearly increase of +10.6% due to reduced supply from the HPAI virus and increased demand. However, some demand relief is coming from other areas.

Fish. Prices of Skipjack Tuna sourced in Asian waters have been increasing by +5% in the last quarter due to a ban on specific fishing devices, but costs and prices are expected to decrease

Autumn 2023

43

due to reduced shipping and fuel costs.

Fruit and vegetables. Apples and Tomatoes have seen price increases (+8% and +5%, respectively) due to weather conditions affecting crops and transportation costs. Potatoes are currently experiencing a huge increase (88% in the last quarter) due to crop shortages in the UK. Oils. Sunflower and Rapeseed Oils have surged in pricing (+23% and +17%, respectively) following Russia's announcement of abandoning the Grain Deal and threatening ships in the Black Sea region, and Olive Oil prices increased by nearly +40% due to the impact of wildfires in Spain and Greece.

Dry stores. Wheat prices have increased by +8% entering the UK, and Canadian wheat increased by +10% in the last month due to the wildfires raging there since June.

Sugar prices have risen by +4% in the last month due to delivery delays of Brazilian crops caused by adverse weather conditions.

Spotlight:

Packaging

The major announcement for 2023 was that the UK government banned certain types of singleuse plastics from 1st October this year. The new legislation focuses on removing single-use plastic cutlery, plates, bowls, trays and containers and introducing biodegradable alternatives.

Whilst this is undoubtedly good for the environment and a decision that should be praised, it’s also one that will increase the cost and difficulty, at least initially, to many food-focused businesses.

Procuring the new items will likely be more expensive than the current items due to the scales of production, so until stocks of biodegradable products are plentiful, this will likely add further costs.

Currently in season 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: Aubergine, Beetroot, Blackberries, Broad Beans, Broccoli, Carrots, Chillies, Courgettes, Cucumber, Garlic, Halibut, Lettuce, Peas, Potatoes, Raspberries, Runner Beans, Lamb, Spring Onions, Strawberries, Summer Squash, Sweetheart Cabbage, Tomatoes, Trout, Turnips, Venison, 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

innovative

s n o i t u l o s food

We’re TUGO A passionate team, fanatical about food, and committed to creating the freshest, most flavourful, globally-inspired food concepts for our clients across foodservice. We’ve been delighting our customers with exciting concepts for over a decade. Never standing still, we constantly innovate with fresh new ideas and category-leading levels of service and agility.

Our bold adventurous spirit and positively restless dedication to innovation fuel us to find new flavours and unearth the freshest, tastiest food concepts to meet our clients’ needs.

From our vibrant global street food to our hand-stretched fresh dough pizza and authentic corn tortilla burritos.

We’re clear in our purpose: to take the weight off our clients’ plates and make life easier with our complete end-to-end market-leading foodservice solutions.

We’re collaborative, working side by side with our clients from menu innovation and concept development through to product training, marketing, and sales support. We provide the tastiest, most innovative food solutions so our clients can focus on delighting their customers and unlocking opportunities to drive revenue.

Transform your food offer today!

Our multi-concept innovative food solutions are convenient, quick, and easy to prepare.

Grow your sales and enhance your customers experience with our diverse portfolio of foodservice concepts.

For more information or to book a discovery day with our development team at our innovation centre, please contact us on:

Tel: 01252 705 214 | Email: hello@pelicanprocurement.co.uk | Web: www.tugo.co.uk

All our bags in Europe will be made from 100% renewable or recycled plastic by 2030

BIDFOOD: 37600 BRAKES: 21422

BIDFOOD: 695 BRAKES: 21420

BIDFOOD: 781 BRAKES: 21421

BIDFOOD: 37908 BRAKES: 114775

FOR ENQUIRIES EMAIL: hello@pelicanprocurement.co.uk CALL: 01252 705 214

46

Autumn 2023

The Pelican Edge

EXPERTISE

An overview for hospitality operators:

CHANGES TO THE ALCOHOL DUTY The UK government announced changes to alcohol duty rates that went into effect 1 August 2023, significantly impacting hospitality operators and consumers.

Andrew Parsons MIH Head of Sales Pelican Group Purchasing

What are the changes?

Alcohol Duty is a tax included in the price consumers pay for alcohol.

From 1 August 2023, the Alcohol Duty system was simplified, and all alcoholic drinks will be taxed based on their alcohol by volume (ABV), by litre of alcohol. In simple terms, the higher the alcohol per volume (ABV), the higher the new duty rate is, with some exceptions.

Under the new system, there will be six standardised alcohol duty bands across all alcoholic products, leading to an increase in the price of stronger alcoholic drinks, such as spirits.

Draught beer and cider The new alcohol duty system has a different impact on draught beer and cider compared to packaged beer.

Draught beer and cider products in 20-litre containers that are less than 8.5% ABV will be protected by a 9.2% discount. This means that the duty on these products will not change.

Strength (ABV)

Type of alcohol

Duty tax per litre

<1.2%

Low alcohol products

£0.00

<3.5%

All alcoholic products

£9.27

3.5–8.5%

Still cider

£9.67

3.5–5.5%

Sparkling cider

£9.67

3.5–8.5%

Beer

£21.01

3.5–8.5%

Spirits, wine & fermented products

£24.77

5.5–8.5%

Sparkling cider

£24.77

8.5–22%

All alcoholic products

£28.50

22%+

All alcoholic products

£31.64

Impact on price: The standard rate of duty on packaged beer that is 3.5% ABV and above will rise by 10.1%. This will increase the price of a 24-pack of 330ml 4.5% lager by £0.69 per case.

In other words, the price of draught beer and cider will not change, while the price of packaged beer will increase. This is because draught beer and cider are typically sold in larger quantities and are subject to a lower duty rate. On the other hand, packaged beer is typically sold in smaller quantities and is, therefore, subject to a higher duty rate.

Reason: The draught relief is designed to support the hospitality industry and to encourage people to drink in pubs and restaurants.

Data source: https://www.gov.uk/government/publications/changes-to-alcohol-duty-rates/alcohol-duty-rate-changes

The Pelican Edge

Autumn 2023

47

Wines The new alcohol duty system will have a different impact on wine depending on its alcohol by volume (ABV).

Impact on price: The price of most wine will increase, but the price of lower-alcohol wine will decrease, and the price of sparkling wine will decrease.

In other words, the price of draught beer and cider will not change, while the price of packaged beer will increase. This is because draught beer and cider are typically sold in larger quantities and are subject to a lower duty rate. On the other hand, packaged beer is typically sold in smaller quantities and is, therefore, subject to a higher duty rate.

Reason: The new alcohol duty system is designed to encourage people to drink loweralcohol wine and sparkling wine.

Spirits The standard rate of duty for spirits over 22% ABV is increasing by 10.1%, which will put the price of a standard bottle of 40% ABV up by £0.81 per bottle. There are new bandings for products with less than 22% ABV and less than 3.5% which will reduce duty vs current rates.

Impact on price: The price of most spirits will increase, but the price of lower-alcohol spirits will decrease.

Reason: The new alcohol duty system is designed to encourage people to drink loweralcohol spirits.

Those changes are expected to have a mixed impact on hospitality operators

What will be the impact of the changes to the Alcohol Duty on hospitality operators?

Those changes are expected to have a mixed impact on hospitality operators – with some businesses benefiting from them and others facing increased competition.

The changes will reduce the amount of duty that operators pay on draught beer and cider by 9.2%, and by 23% on qualifying wine-based, spirits-based and other fermented products. The potential outcome of this measure could result in lower prices for drinks at pubs and restaurants, potentially leading to an increase in sales.

However, these changes may create a new duty differential between draught and non-draught products.

Consequently, businesses selling non-draught products like bottled beer might face heightened competition from pubs and restaurants offering draught options.

Alcohol-duty changes are also expected to lead to changes in drinking habits, with people drinking less but spending more on premium drinks when they do go out. Venues can cater to these treat occasions by spotlighting their premium drinks offerings and giving customers a chance to explore flavours with creative cocktails.

Supplier partner insights We've spoken with our supplier partners to gather information regarding expected changes in response to the updated duty rates.

Julie Heywood, Senior National Account Manager at Matthew Clark, says, “Some spirits have already undergone or are in the process of lowering their ABV in order to minimise duty costs. Notable instances of this include Tanqueray Gin, Malibu, Whitley Neil Gins, Dead Man’s Fingers Rum, WKD, VK, and several others. Furthermore, we anticipate a similar trend with wine suppliers. Although this will be a longer-term process dependent on UK demand.”

We are here to help.

If you require any support with your beer, wine and spirits offering please get in touch today at hello@pelicanprocurement.co.uk For more detailed information, head to the government website

Network of branches located throughout the UK Experts in Tableware, Disposables, Equipment & more...

Leading brands & ranges Outstanding customer service teams

Scan the QR code to download our 2023 Christmas Collection brochure

Reliable delivery from our own eet of vehicles

hello@pelicanprocurement.co.uk

01252 705 214

The Pelican Edge

Autumn 2023

49

SERVICES

Food service solutions:

EQUIPMENT TO FREE UP YOUR TEAM’S TIME For catering teams in hospitality, education and healthcare sectors, having the right equipment at hand can help free up time and quicken the process from kitchen to dining area.

One solution that makes a big difference is combination ovens; they offer a versatile and efficient way to cook meals, making it easier for catering teams to provide food service quickly.

With the ability to cook with both heat and steam, combination ovens can produce a wide variety of dishes, from roasted meats to delicate fish and vegetables. With minimal training required, anyone can use the oven confidently.

Here are the key benefits: Versatility You can use these ovens to cook a vast range of dishes quickly and efficiently. This is important when customers have different dietary requirements or preferences.

Speed Combination ovens can cook various dishes simultaneously, reducing cooking times and allowing catering teams to serve meals faster. This can be especially important for customers who require specialised diets, as quick and efficient service can ensure they receive the meals that are appropriate to them in a timely manner.

Jo Leech, our Commercial Catering Equipment specialist, shares her best practices backed by 20+ years of sector experience.

In this article, she highlights proven solutions that empower catering teams to deliver quality dining experiences for customers and free-up team time.

Ease of use With a tablet-style operating screen and user-friendly design, meal preparation is a breeze. With clear instructions and intuitive controls, catering teams can quickly navigate through settings, adjust temperatures, and set timers. If your teams are experiencing staff shortages, the ease of use provided by combination ovens enables teams to work efficiently and deliver meals promptly.

Cost effective Combination ovens are highly efficient; they use both heat and steam to cook food, which can reduce cooking times and energy costs.

Consistent meals Another advantage of combination ovens is their ability to produce highquality meals consistently. The technology allows for precise cooking, whether that’s roasting, grilling, boiling or braising, resulting in evenly cooked dishes produced every time. This can also be helpful when you have multiple sites, as the programmes for each dish can be stored and transferred easily, to ensure the same high-quality standards can be met across the business.

By using combination ovens, catering teams across all sectors can ultimately ensure that customers can quickly receive nutritious and tasty meals that meet their individual needs.

We’re here to help.

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

joanna.leech@ pelicanprocurement.co.uk 01252 705 205

NEW

COMBI OVENS

The Affordable Energy and Labour-Saving Solution for Professional Kitchens AP123 - Extraction Hood (sold separately)

CK079 COMBI OVEN

ONLY

£3,799.99

Model shown CK079 Lease from £29.15 per week

Pricing is indicative only, please confirm with your account manager.

For more information please contact hello@pelicanprocurement.co.uk 01252 705 214

KEY FEATURES Intuitive and User-Friendly Full Colour Touch Screen Display

Multicook / All-On-Time Function

99 Programs with up to 6 Cooking Phases

Multipoint Core Probe Included

Clima Control Technology

Next Day Delivery

Automatic Wash Function

INSTALLATION IS AVAILABLE See online for more details

WATCH

VIDEO

HERE

User-Friendly Touch Screen Display

Model CK079

Generous GN 1/1 Capacity

CK079 Smart 7" Touchscreen Combi Oven (7 x GN 1/1) Dimensions: 825(H) x 790(W) x 790(D)mm

BREAKTHROUGH PRICE £3,799.99

CK110 Smart 5" Touchscreen Compact Combi Oven (6 x GN 1/1) Dimensions: 665(H) x 720(W) x 620(D)mm

BREAKTHROUGH PRICE £3,499.99

BEST PRICE GUARANTEED WHEN YOU ORDER ONLINE!

Please visit www.nisbets.co.uk/login

SCAN

HERE TO SHOP

Soluble Sachets

A single one-dose solution Eliminate exposure to hazardous chemicals Reduces packaging by 95% Reduced cost and storage

The Range

Eco 6 Bottle Products

Floor Degreaser CL1096

Neutral Hard Surface & Floor Cleaner CL2023

Multi-Purpose Floor Cleaner (10L) CL4076

Washroom Floor Cleaner CL3043

Fragranced Cleaner Disinfectant CL4078

Multi-Purpose Cleaner CL4077

8 Bottle Products

Cleaner & Sanitiser CL1094

Toilet & Urinal Cleaner CL4082

Glass & Interior Cleaner CL4080

Cleaner & Degreaser CL1095

Cleanline T0 Directional Bottle CL9010

Cleanline T4 Spray Bottle CL9004

Cleanline T3 Spray Bottle CL9003

Deodoriser & Room Freshener CL4081

Washroom Cleaner CL3042

Virucidal Cleaner Disinfectant CL4079

Multi-Purpose Cleaner CL4075

Bottles available

Cleanline T2 Spray Bottle CL9002

For more information about these products please enquire with the Pelican team at: TEL: 01252 705 214 Email: hello@pelicanprocurement.co.uk

Cleanline T12 Spray Bottle CL9012

Cleanline T9 Spray Bottle CL9009

Cleanline T11 Spray Bottle CL9011

Cleanline T1 Spray Bottle CL9001

The Pelican Edge

Autumn 2023

53

SERVICES HOSPITALITY

Pelican Commercial Equipment:

TRANSFORMING THE SECRET PUB COMPANY'S KITCHEN Pelican’s commercial equipment experts recently supported Mark Osborne and David Hage from The Secret Pub Company with their beautiful kitchen renovation!

Initial challenges What initially started as a simple upgrade of cooking equipment quickly evolved into a comprehensive renovation project for The Secret Pub Company.

Alongside new appliances, the project encompassed new flooring, hygienic white rock walls, a new gas manifold, plumbing, and the installation of a fire roller shutter.

The solution: Pelican's expertise Pelican's commercial equipment experts played a crucial role in overseeing the project and meeting these challenges head-on.

With their extensive knowledge of commercial kitchen solutions, they were well-equipped to handle the complexities of the renovation. Once they understood the Secret Pub Company’s needs and objectives, they were able to help the company source the right products at the right price, as well as coordinate various aspects of the project to ensure seamless execution.

Successful collaboration The success of the project was a result of the collaborative efforts

between Pelican Procurement Services and their trusted partners.

These partners include Rational, Blue Seal, Blue Badger Wholesale, Perry Catering Equipment and Archer Catering Systems.

Transformative result The Secret Pub Company was delighted with the outcome and expressed their satisfaction with the transformed kitchen.

Mark Osbourne from the Secret Pub Company says, "We are so grateful for the expertise and support from the Pelican team, who helped us overcome several challenges quickly. Their attention to detail and seamless coordination, coupled with the support of their trusted partners, brought our vision to life.”

We’re here to help.

Interested in transforming your kitchen? From equipment upgrades to comprehensive renovations, we partner with industry-leading suppliers to deliver tailored solutions that meet your needs.

Get in touch with us today for your commercial equipment needs at hello@pelicanprocurement.co.uk

54

Autumn 2023

The Pelican Edge

CULTURE

HIGHLIGHTS FROM THE PELICAN EXPO 2023 In June, our team hosted a successful Pelican Expo event at the National Motorcycle Museum in Birmingham.

Ian Holliday Director Pelican Procurement Services The event brought together the latest innovations and insights for in-house catering and hospitality operators in the education, hospitality and healthcare sectors.

Here are some highlights from the event: Supplier showcase With over 50 food and non-food suppliers exhibiting, the event was a bustling hub of activity.

Attendees explored cutting-edge solutions, tasted samples, and easily connected with multiple suppliers to discuss their needs.

Lisa Denehy, Head of Catering, Busy Bees Nurseries “The Expo included a diverse range of companies from across the catering sector with each one providing an informative insight into their business, upcoming trends and a picture of the wider market in general. The information provided by some companies on cultural diets and produce available to accommodate their needs was particularly interesting.”

The Pelican Edge

Autumn 2023

55

Expert insights We hosted informational sessions from industry experts on key topics throughout the day.

Industry experts, including Lee Evans from Coca-Cola and Vicky Plum from Suntory, provided valuable information on the Deposit Return Scheme and its impact on the industry. Guest speaker Phil Vickery MBE, Non-Executive Director Creed Foodservice, emphasised the importance of quality food on our health and how hospitality and sharing meals play an essential role in people's daily lives, which resonated with attendees.

In addition, Vegetarian Express shared ideas on how to cater to ever-increasing demands for plantbased dining solutions. And UFS Academy and Fair Kitchens from Unilever discussed how businesses can support chefs with training tools and a well-being focus.

James Cornewall-Walker, Head of Catering & Hospitality, Queen Mary University London “I thoroughly enjoyed the Expo, and the ease of engaging with suppliers made it a great experience. It was nice to share a common link with everyone there, being either suppliers or customers of Pelican.

Additionally, the event's manageable size allowed us to connect with everyone."

Latest technology During the event, we showcased our award-winning cloud-based eProcurement system, Pi. Attendees also engaged in 1-2-1 sessions to explore how all the Pi modules can revolutionise their operations.

Our team demonstrated how our online ordering and menu and allergen management tools, including CO2e menu labelling, can make their catering team's life easier. Plus, they discussed how Pi’s invoicing, budget tracking, online and inventory and waste capabilities are driving efficiencies.

Food donations In line with our commitment to social and environmental responsibility, all leftover ambient food samples from exhibitors were donated to Southampton Foodbank, which supports unhoused veterans, and Step By Step, a charity supporting young people facing housing insecurity.

Ian Grundy, Managing Director, Urban Village Pub “It was an interesting day with some very unique suppliers.

The talks covered some useful topics, especially those relating to upcoming challenges, such as the Deposit Return Scheme.”

Thank you The Pelican team would like to extend our gratitude to all attendees, suppliers and industry experts who made the Pelican Expo a resounding success.

If you were unable to attend this year, please reach out.

We would love to support you in achieving your sustainability goals, reducing costs, and increasing efficiencies.

Contact us at hello@pelicanprocurement.co.uk

56

Autumn 2023

The Pelican Edge

EXPERTISE

A guide for hotel operators:

FOUR KEY TRAVEL TRENDS IN 2024 Laura Hemmings Marketing Executive Avendra Europe As we step into the world of travel in 2024, exciting new trends are reshaping how travellers now like to explore the globe. By aligning your offerings with the latest travel trends, you can stay ahead of the curve and provide guests with unforgettable experiences that cater to their evolving preferences.

In this article, we provide our top predictions for the travel trends that will redefine adventures in the year ahead and highlight key areas hotel operators can focus on to capitalise on them.

Culinary tourism Tourists are increasingly drawn to destinations offering authentic culinary experiences. In fact, a 2023 survey by HelloFresh revealed that 74% of travellers choose their destination based on its food offering. Furthermore, recent data from Global Food Tourism indicated that 80% of travellers research food and drinks in a location before heading off on their travels.

Hotel operators should consider partnering with local culinary experts to offer unique experiences

Internationally, people are increasingly taking advantage of remote working to work from abroad. such as vineyard tours, cooking classes, and curated food and drink tastings, highlighting local cuisine through on-site restaurants and collaborating with street food vendors that can enhance their guest experience.

Key focus areas: Establish partnerships with local food and drink establishments, curate food-centric experiences, provide an offering for vegan, vegetarian and gluten-free guests and integrate regional cuisine into your hotel's offerings.

Nature retreats With stress levels on the rise – the Workplace Health Report shows a 13% increase in moderate to highstress levels from 2022-23 – travellers are looking for ways to unwind, relax and connect with nature for their mental health.

Hotel operators can tap into this trend by creating retreats focused on relaxation, wellness, and digital detox. Whether it's developing spa packages, hosting yoga retreats, or offering accommodations with picturesque views of natural landscapes, hotels can provide guests with the tranquillity and mental rejuvenation they seek.

Key focus areas: Design nature-inspired retreats, offer wellness and spa packages, provide opportunities for outdoor activities, and emphasise ecofriendly practices.

Blended travel The combination of business and leisure (or ‘bleisure’) travel isn’t a new phenomenon, but with 70% of UK companies now embracing hybrid or remote work, it is set to become a common occurrence.

The Pelican Edge

Autumn 2023

57

Promote local experiences and cultural immersion, collaborate with local artisans and tour operators More UK workers are planning to add leisure days to future business trips, according to a recent survey from IHG. Internationally, people are also increasingly taking advantage of remote working to work from abroad.

Hotel operators can cater to this growing trend by ensuring their properties offer a seamless blend of business and leisure amenities.

Providing reliable digital infrastructure for remote work, offering flexible meeting spaces, and promoting local attractions and activities for leisure time will attract this expanding segment of travellers.

Key focus areas: Enhance digital connectivity, offer versatile workspaces, collaborate with local businesses to provide unique leisure experiences, and promote work-life balance.

The value of authenticity Travellers are increasingly seeking off-the-beaten-path destinations to experience the authentic essence of a place. In a recent study from American Express Travel, 89% of respondents said they want to travel to destinations they haven’t visited before.

Hotel operators should consider highlighting local cultural experiences, lesser-known attractions, and undiscovered gems in their marketing efforts.

By showcasing a destination's

unique and genuine aspects, hotels can attract travellers who crave meaningful experiences and connections.

Key focus areas: Promote local experiences and cultural immersion, collaborate with local artisans and tour operators, curate authentic itineraries, and emphasise the discovery of hidden gems.

Sources: HelloFresh: OnePoll survey, 2023 World Food Travel Association, 2023 Workplace Health Report: Stress Statistics 2023 IHG: The Future of Blended Travel, 2022 TravelPerk: Hybrid Work Trends, 2023 AmEx: 2023 Global Travel Trends Report

Interested in learning more about how our suppliers can help you stay on top of the latest trends?

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

S E L A S R E T S N O M G N I Y L F E AR

G N I W O † R G T S E T N S I A A F T I E R H B T T S I A E R R E M O N ST N E R GY B R A N D I N G E

-GO E H T N O 3 N 1I S SOFT DRINEK S O L D A R KS IN E N E R GY D R

STOCK UP TODAY

MONSTER ORIGINAL 500ML BIDFOOD 50406 / BRAKES 84895

MANGO LOCO 500ML BIDFOOD 57877 / BRAKES 133902

PIPELINE PUNCH 500ML BIDFOOD 57895 / BRAKES 133901

ZERO ULTRA 500ML BIDFOOD 37268 / BRAKES 116549

For more information contact hello@pelicanprocurement.co.uk or call 01252 705214 †Nielsen Total Coverage MAT Val w/e 31.12.22. *Nielsen: MAT Indies and symbols Value w/e 28.01.2023 ©2023 Monster Energy Company.

All rights Reserved. MONSTER ENERGY ,® ®, MONSTER ENERGY ULTRA® are all registered trademarks of Monster Energy Company.

Pladis Snacks

hello@pelicanprocurement.co.uk 01252705214

The Pelican Edge

Autumn 2023

CULTURE

Supporting local communities:

THE PELICAN TEAM HOSTS A CAREER WORKSHOP AT LOCAL CHARITY, STEP BY STEP

As part of our Be Well, Do WellTM commitment to positively impacting people's lives, we've partnered with a local charity, Step by Step, to forge a meaningful and enduring relationship and provide ongoing support that makes a difference.

Career Workshop In June, members of the Pelican Procurement team visited the Step

by Step site in Aldershot to provide its young residents with valuable insights and support to boost their professional skills and pave the way for career success.

Pelican team members guided young residents in crafting CVs, interview techniques and how to optimise their LinkedIn profiles to help them with employment opportunities.

Furthermore, we have extended our support by donating surplus food,

Francesca Fowler Senior HR Business Partner Avendra Northern Europe

beverages, and sample products from our latest Pelican Expo.

Andrew Parsons, Head of Sales Pelican Group Purchasing, says: "It was truly rewarding to spend some time talking to the young people at Step by Step about their career aspirations. I hope the team’s advice and support can make a valuable difference in helping them find new job opportunities. Step by Step’s work for these young people is admirable, and it's great that our team can participate in it."

Charlie Frame, Aldershot Accommodation Manager at Step

by Step says, "The young people who attended the workshops found it very useful, and it was a fantastic afternoon."

To find out more about Step by Step's mission and get involved, visit www.stepbystep.org.uk

Step by Step supports young people facing homelessness and housing insecurity by providing safe 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. It has additional locations in Basingstoke, Havant, and a new development near the New Forest.

The Pelican team engage in various projects throughout the year to support their initiatives however we can – from helping to renovate their facilities to donating food to providing training support.

61

Bedrooms | Bathrooms | Dining | Soft Furnishings

BY APPOINTMENT TO H.M. QUEEN ELIZABETH II SUPPLIERS OF FURNISHING FABRICS AND BEDDING MITRE LINEN, WALES

EXCEPTIONAL SOFT FURNISHINGS FOR ANY BUDGET

Beautiful cushions, runners and curtains

NEW

NEW

Flame-retardent fabric Full measure and installation service Expertly crafted in Wales

Windsor

Buckingham

Tundra

Kensington

Dune

Simplicity

SCAN

HERE TO SHOP

THE FULL

RANGE Choosing the right soft furnishings can massively enhance the look and feel of your interiors. At Mitre, we have a wide collection of modern and stylish bed runners, bedspreads, cushions and curtains that are suitable for any budget. Set yourself apart from your competitors and try out the brand new Windsor and Buckingham ranges.

Over 100+ styles and colours available at www.mitrelinen.co.uk ORDER NOW

Enquire with the Mitre dedicated Pelican team Email: hello@pelicanprocurement.co.uk or Call: 01252 705 214

The Pelican Edge

Autumn 2023

63

CULTURE

EMPOWERING OUR TEAM

Francesca Fowler Senior HR Business Partner Avendra Northern Europe

As part of our commitment to fostering a positive work environment through our sustainability plan, Be Well Do Well, our goal is to support our teams by providing resources for mental health guidance and development opportunities.

Empowering our teams with these resources has enabled us to deliver exceptional customer experiences.

Check out some of how we support our team:

Mental Health First Aid (MHFA Training) We believe that mental health is just as important as physical health, and we understand that the well-being of our teams directly impacts the level of care and attention they can provide at work and to our customers. Through specialised MHFA-accredited training, our people managers gain invaluable skills to support their teams' mental health.

We also conduct refresher courses every three years to update their skills and knowledge on emerging trends and topics related to mental health.

Training opportunities and apprenticeships Our commitment to nurturing professional growth means our teams continually evolve and stay ahead in their respective fields.

Whether through customised training, utilising LinkedIn Learning's vast array of expert-led courses, or apprenticeships, our teams are well-

prepared to tackle challenges and provide solutions for our customers.

Hayden Ludford, Trainee Tender Manager, says, “Participating in the apprenticeship programme/ CIPS has helped me to apply theory in practical, real-world scenarios. As a result, I feel like this has helped me to develop professionally and that I can share this knowledge with colleagues.”

Mentoring programme An addition to training opportunities, we launched a transformative mentoring programme, where 60 associates across the Avendra Group business participate internationally.

Through this initiative, each participant has been thoughtfully matched as a mentor, mentee, or in some cases, both. This fosters a dynamic learning environment, encouraging knowledge-sharing, skill development across generations, and diverse roles within our organisation.

Simona Hardy, Head of Marketing at Avendra Group Europe; “I recently joined our new mentoring program and am enthusiastic about its opportunities. Having the ability to have personalised guidance will help me to enhance my skills and empower me to tap into my full potential. I'm excited about building a strong mentor-mentee relationship, confident that this program will propel me towards success and fulfilment."

Need a helping hand in the kitchen?

Our sauces are made to order in our kitchen and delivered fresh to yours. You simply heat and serve.

Call: 0800 458 7898 or scan to email quoting ‘PELICANBOX’

*T’s & C’s Offer for new customers only. One sample box per customer.

Sample box made up of 4 x 1.75kg pouches selected by Pasta King.

hello@pelicanprocurement.co.uk 01252 705 214

P R I M E

M E A T

F R E S H

F I S H

D E L I C A T E S S E N WHO WE ARE

W H AT W E D O

delicatessen products into foodservice. We deliver everything from dry aged Scotch beef to smoked Scottish salmon and Scottish cheeses,

Our vast product range and delivery network allow us to combine the best aspects of a large company with the customer service and approachability you would expect from a family run business. Our factory

Email hello@pelicanprocurement.co.uk or call 01252 705 214

www.campbellsmeat.com

66

Autumn 2023

The Pelican Edge

EXPERTISE

Key dates for your calendar:

CRAFTING MEMORABLE CUSTOMER EXPERIENCES 1 October

10th October

st

WO R L D VE G E TA R I A N DAY

2–8th October

N AT I O N A L CU R RY WE E K Showcase the benefits of vegetarianism to your customers and mark the beginning of Vegetarian Awareness Month on World Vegetarian Day.

1 November st

Honour the UK’s beloved dish during National Curry Week by creating special curry-themed menus or promotions.

World Porridge Day not only celebrates Scotland’s national dish, but also is a day to help collect funds to feed hungry children around the world. To get involved, visit their website.

4th November

R OA ST D I N N E R DAY

WO R L D VE G A N DAY Veganism is on the rise, and adding vegan recipes to your menus allows you to celebrate whilst tapping into a rapidly expanding customer base.

WO R L D P O R R I D G E DAY

No meal brings people together quite like a roast! Roast Dinner Day is particularly loved by school pupils – this day also celebrates nutritious school meals and encourages meal takeup.

5th November

G UY FAWK E S N I G H T Create a memorable evening for your customers, with bonfires and celebratory food.

25th December

C H R I ST M A S DAY

8th December

C H R I ST M A S J U M PE R DAY Get your teams involved and help raise funds for Save the Children by wearing a festive jumper on Christmas Jumper Day.

Create a festive dining experience throughout the month of December, with festive decorations, special menu items, and a warm atmosphere that can draw in customers seeking holiday cheer.

26th December

B OXI N G DAY

Keep the holiday spirit alive, offering a warm and inviting environment with a delicious meal and drinks for customers.

The Pelican Edge

In the dynamic and competitive world of hospitality, you must take advantage of every opportunity to stand out and engage with your customers in as many captivating ways as possible to drive profitability and build repeat business.

Autumn 2023

67

To help you, we have listed key upcoming awareness days that are opportunities to create excitement at your establishment! You can craft distinctive menu offerings, transform your dining spaces into immersive environments and ignite enthusiasm across your social media platforms.

16–22nd October

UK COFFEE WEEK

31st October

HALLOWEEN

13th October

WO R L D E G G DAY Get creative with the way you cook eggs on World Egg Day!

9 November th

Celebrate by treating your customers to a special cup of coffee and get involved in Project Waterfall, a fundraising campaign to bring clean drinking water to coffee-growing communities.

21st November

N AT I O N A L G I N G E R B R E A D D AY

Decorate your premises and get spooky for Halloween! Hosting an event or offering special menus can generate excitement and draw in more customers.

30th November

ST. A N D R EWS DAY

B R I T I S H PU D D I N G DAY Showcase your best desserts and offer pudding specials on your menus.

Kick off the festive season the right way and introduce gingerbread-inspired treats and decorations.

Take part in celebrating Scottish culture by cooking a delicious meal with haggis, neeps, tatties and other Scottish delicacies.

31st December

NEW YEARS EVE By celebrating New Year's Eve with a special dining experience, your business can attract customers looking to create lasting memories.

For innovative product and menu ideas that will help you create exciting and memorable experiences for your customers, get in touch with us at hello@pelicanprocurement.co.uk

We are here to help you.

TAKE A LOOK AT OUR EXCLUSIVE PRODUCTS AVAILABLE AT SCREWFIX

5% DISCOUNT

REACH OUT TO YOUR ACCOUNT MANAGER FOR LARGE QUANTITY ORDERS CHLOE.BALES@SCREWFIX.COM

SCREWFIX SPRINT 60 MINUTE DELIVERY

Exclusively on our app, available from selected stores.

Enquire with the Screwfix dedicated Pelican team E: hello@pelicanprocurement.co.uk / T: 01252 705 214 Please visit www.screwfix.com

The Pelican Edge

Autumn 2023

69

EXPERTISE

TIPS TO NAVIGATE STAFFING CHALLENGES Rupert Lynch, Client Procurement Manager at Pelican and former chef and school catering head, leverages his background to help support Pelican clients.

Rupert Lynch, Client Procurement Manager Catering teams continue to feel the strain of staff shortages and economic challenges. A growing number of operators are now on the lookout for methods to enhance efficiency, and this is where the Pelican team can help.

Use technology If clients are experiencing staff shortages, there are some simple ways to mitigate this impact. The use of technology will streamline and automate mundane administration processes. For example, how long does it take for your team to place orders with all your suppliers? One of the

ways to drive efficiency is to use a system for pre-ordering. Pelican's Pi ordering module allows the catering team more control over what products can be bought.

Plus, it saves time by placing orders with multiple suppliers with just one order from one website!

Other ways of saving staff time are biometric till systems (especially effective in schools) that remove the need for staff to operate payment systems manually. And, if the tills are connected with an e-procurement system, then even more time and operational efficiencies are achieved.

Use a system for preordering. Pelican's Pi ordering module allows the catering team more control over what products can be bought.

Serve up

smiles with delicious NEW

desserts

Made with real cocoa solids, Dr Oetker Professional’s new chocolate chip range is perfect for all baking needs, whether that be an indulgent inclusion in your bakes or the perfect decorative finish to drizzle over your desserts. Take their occasion to the next level with our incredible range of pizzas and give them something to remember.

Milk Chocolate Chips 10 x 750g Bidfood 12229 Brakes 136968

For more information on products and inspirational recipes, scan the QR code.

Dark Chocolate Chips 10 x 750g Bidfood 12230 Brakes 136969

White Chocolate Chips 10 x 750g Bidfood 12231 Brakes 136967

The Pelican Edge

Autumn 2023

71

Pelican can carry out a benchmarking exercise for clients to establish the exact savings/cost incurred by product changes Source pre-made products Another solution when you suffer from staff shortages is to buy ready-made grab-and-go packaged foods and sandwiches. Caterers can also purchase pre-cut meat or vegetables such as carrot batons or peeled potatoes. Yes, there is a cost implication, but these products reduce the need for labour, so the time saved on resources will generate savings.

Pelican can carry out a benchmarking exercise for clients to establish the exact savings/cost incurred by product changes to help you make informed decisions beforehand!

Amend menus It's also worth amending and developing recipes around the team's skillset, making the most of their experience.

Catering teams can find ways of doubling up, with some operators

Catering teams can find ways of doubling up, with some operators combining the vegan and vegetarian options so that one dish meets both needs. combining the vegan and vegetarian options so that one dish meets both needs.

With education clients, we can help consolidate their menus to reduce options and balance them across a week. A simple change will help reduce costs without impacting nutrition. For example, switching to chicken thighs rather than breast meat or changing the mix will often make no difference to a recipe.

If you need support to mitigate your staffing challenges, please get in touch with your Pelican account manager or call 01252 705214 or email hello@pelicanprocurement.co.uk

We are here to help you.

74

Autumn 2023

The Pelican Edge

CULTURE

Empowering our team:

EMERGENCY PREPAREDNESS

3. Don't worry if you don’t know what to do.

High-stress situations can be overwhelming but remember that emergency services guide you through the necessary actions when you call.

As part of our ongoing commitment to the well-being of our employees under the "Be Well Do Well" initiative, we have recently run educational sessions with the Pelican team on how to use an Automated External Defibrillator.

Understanding AEDs An AED is a life-saving device specifically designed for individuals experiencing sudden cardiac arrest. These devices come with simple, step-by-step instructions, making them easily accessible without requiring specialised training. Nevertheless, our awareness sessions aimed to give our team the confidence to act swiftly when needed.

Team sessions Our team covered a comprehensive range of crucial emergency

1. Feel confident to act.

Act decisively during emergencies and feel empowered to take lifesaving actions in critical situations.

2. Call for help immediately.

Time is crucial in emergencies; dial emergency services (999 in the UK) promptly to ensure quick, professional assistance.

Marietta Campbell Implementation Project Manager Guildford & District Community First Responder Team Leader and Tutor (FutureQuals AFROS)

Recently, we installed an Automated External Defibrillator (AED) at the Pelican head office in Farnborough. To ensure our team is well-equipped to respond effectively during emergencies, Marietta Campbell, Implementation Project Manager at Pelican and Community First Responder with the South East Coast Ambulance Service, together with her colleague Tessa Weaver, conducted interactive educational sessions.

Top tips for emergencies:

4. Accurate location information matters.

Provide precise location details when calling for help, ensuring a swift response from emergency services. Check out https://what3words.com/ response topics during the familiarisation sessions. This included what to do if someone is found unresponsive, what happens when you dial the emergency services at 999, CPR techniques, how to use an AED, and actions to take when someone is choking.

Marietta says, “In a sudden cardiac arrest, every second counts – for every minute’s delay in starting CPR, the chances of survival drop by 10%. We want people to feel confident about taking quick action in an emergency.”

Empowering action Amie Henderson, Client Procurement Manager, shared her story: "Recently, my son choked on a piece of lamb and couldn't get it out. I put my training to the test and performed the abdominal thrusts. It worked straight away! I'm so grateful that I felt confident enough to act. The session truly made a life-saving difference."

5. AEDs are user-friendly.

AEDs come in various models, but they all serve the same lifesaving purpose. These devices are designed to be user-friendly and have voice prompts that guide you through the steps to use them effectively.

6. CPR requires adequate depth (5-6 cm).

Performing Cardiopulmonary Resuscitation (CPR) is vital in maintaining blood circulation until professional help arrives.

Remember to apply adequate pressure of about 5-6 cm deep during chest compressions.

7. Quick response to choking.

Act swiftly if someone is choking, using five back blows followed by five abdominal thrusts to dislodge the object.

Remember to have someone call an ambulance while you provide assistance.

BOLD ZING MAKE YOUR SALES

WITH OUR NEW

TASTE

VıTAMıN B3 HELPS REDUCE TıREDNESS

LUCOZADE, LUCOZADE ENERGY and the Arc Device are registered trade marks of Lucozade Ribena Suntory Ltd. ©Lucozade Ribena Suntory Ltd. All rights reserved.

The uk’s no.1 sports drink Lucozade Sport provides carbohydrates and electrolytes to enhance hydration and help maintain performance during prolonged endurance exercise.

LUCOZADE, LUCOZADE SPORT and the Arc Device are registered trade marks of Lucozade Ribena Suntory Ltd. © Lucozade Ribena Suntory Ltd. All rights reserved.

g n i l e e F a bit ? y t i u r f Ribena is a registered trade mark of Lucozade Ribena Suntory Ltd. ©Lucozade Ribena Suntory Ltd. All rights reserved.Lorempor posantem natur For any enquires: hello@pelicanprocurement.co.uk 01252 705 214

Great

taste

GO PLANT BASED STAY CHEESY Less than half the climate footprint

compared to the same amount of dairy cheese hello@pelicanprocurement.co.uk 01252 705 214

Learn more at violifeprofessional.com/en-gb