Pelican Edge - Spring 2022

The future of procurement.

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

UK Plastic Packaging Tax from 1st April 2022:

ARE YOU READY?

IN THIS ISSUE ▷ We are growing! ▷ Calorie counting made easy ▷ Free-up your time with 'Bytes of Pi' ▷ Picnic: Meal ordering solution designed for hospitals

▷ Act now if you are planning summer refurbishments! ▷ Changes are coming - a public procurement update ▷ SMU students reconnect with campus dining

Spring 2022.

▷ ▷ ▷ ▷ ▷

Levelling up School Food Standards Focus on sustainability Commodity Market Report Catering for diversity Energy saving and efficient commercial equipment

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

The Pelican Edge

Spring 2022

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SPRING 2022 CONTENTS CULTURE

EXPERTISE

Welcome to the Spring issue!

5

You asked - we’re growing

7

Pelican has seen a number of new arrivals, as well as staff team promotions

Trinity Purchasing

50

Meet the companies that are part of Avendra Group

How we develop our team

13

Changes are coming here’s what you need to prepare for

15

A public procurement update

23

51

SMU students reconnect with campus dining

25

14

Levelling up School Food Standards Focus on sustainability

26

Move towards sustainable bedroom & bathroom linen

29

Five 2022 hotel trends to watch

32

Commodity Market Report

33

SYSTEMS Free-up your time

UK Plastic Packaging Tax from 1st April 2022: Are you ready?

Book 'Bytes of Pi' to learn how Pi can do more for you!

Picnic: A tablet-based, patient meal ordering solution designed for hospitals

16

Calorie counting made easy

20

The role of procurement experts in supply chain risk management

Providing you with information on what’s happening in the marketplace

SERVICES Act now if you are planning summer refurbishments!

45

Catering for diversity: African and Caribbean Diets

40

Looking to save money in non-food categories?

52

How to the increase energy savings and efficiency of your commercial equipment

47

Editor: Simona Hardy

Senior Marketing Manager at Pelican Proofreader: Chris Bown www.linkedin.com/in/chrisbown Designer: Nick Goodyear www.thenickwickpapers.com

THE ULTIMATE IN CONVENIENT BREAKFASTS BRAKES 122378 BIDFOOD 36480

BRAKES 122377 BIDFOOD 36479

BOOST YOUR SALES WITH FREE DISPLAY KIT TO ORDER KIT: HELLO@PELICANPROCUREMENT.CO.UK 01525 705 214

The Pelican Edge

Spring 2022

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CULTURE

WELCOME TO THE SPRING ISSUE OF THE PELICAN EDGE! Welcome to the latest edition of the Pelican Edge, focused as ever on providing you with ideas, information and useful market knowledge.

Ian Holliday, Director at Pelican Procurement Services

We all dreamed of a return to normal in 2022 - so far, it’s a case of ‘be careful what you wish for’.

World events have thrown further turmoil into our lives, just as we were getting our heads around more local challenges in our world.

With the pandemic increasingly in our rear-view mirror, we were already getting used to the postcovid challenges of supply chain issues, staff shortages, and cost inflation. With war underway in Ukraine, those cost inflationary pressures have been driven to a whole new level, in recent weeks.

At Pelican, we have already been reacting to these changes, as we detect a significant shift in the way our clients are asking for support. For many businesses, the focus is no longer on simply chasing the lowest price, it is about ensuring the best value.

And our in-house procurement system Pi is now finding much greater take-up, as clients place greater attention on operational efficiency, and doing more with less time and resources!

Our Pelican team stayed together virtually all through covid, and we are growing, in response to increased demand for our services from organisations and businesses across all sectors.

Meet our newcomers, and those we’ve promoted, on page 7. In addition, we’ve also added a new group purchasing service, to help those looking for a quick readymade solution.

Aside from price increases and supply chain challenges,

sustainability, and the drive to reduce carbon footprints are getting ever more attention.

New government legislation (such as the UK plastic packing tax starting from 1st April), and binding industry targets are pushing us all to change our behaviour quicker. Our team is working with supplier partners to find alternative solutions, to help individual organisations with their sustainable goals.

We know knowledge is key, but time is precious. So we have packed this issue with the latest market reports, legislation updates, news of innovations and trends to help you stay ahead and keep your edge in the marketplace.

We look forward to meeting you all face to face, soon – but in the meantime, if there is anything we can do to help – please reach out to us at hello@pelicanprocurement.co.uk

Finally, as always we appreciate all the Pelican Edge feedback we receive.

Please do keep it coming as we love to hear from you.

Simona, our Marketing Manager at simona.hardy@ pelicanprocurement.co.uk is on standby to receive your feedback.

The Pelican Edge

Spring 2022

CULTURE

YOU ASKED WE’RE GROWING

Ian Holliday, Director at Pelican Procurement Services

Having maintained the Pelican team throughout the pandemic, we’re growing! Thanks to strong market demand for more procurement and supply chain expert support, Pelican has seen a number of new arrivals, as well as staff team promotions, as the company reacts.

Increasingly we are finding that hospitality and catering professionals are focused not just on containing costs, but increasingly seeking best value, and looking for ways to work more efficiently, in a world where staffing problems remain a big issue.

The core Pelican offering remains a professional procurement service, for customers needing a robust, comprehensive tendering solution. But with more catering organisations asking for a simpler way to benefit, the new service “Pelican Group Purchasing” has been officially launched. It offers a ready-made solution and prenegotiated pricing from over 100 suppliers that quickly delivers savings on a broad range of food & non-food goods and services.

Change at the top

innovating and driving operational efficiencies. He has spent more than a decade at Pelican Procurement, and now leads a team supporting hotels and restaurants, and catering operations at hospitals, independent and state schools and colleges, and care homes.

At the end of 2021, Ian Holliday was promoted to lead Pelican as the company’s new director.

While Pelican is a leader in technology, Ian sees such tools as a way to help both staff and clients win back more time for creative thinking; and he is passionate about maintaining mental health throughout the business. He leads from the front, spending as much time as he can either meeting customers, or supporting the growing Pelican team.

With over 40 years in the industry, Ian is passionate about helping catering professionals solve their pain points, around sourcing, pricing, costing,

Ian has put a new team in place to support him, and expanded the offering to meet the latest needs evident in the market.

Ian Holliday Director at Pelican Procurement Services

New arrivals Andrew Parsons Head of Sales for Pelican Group Purchasing Among new arrivals to support clients who are interested in the Pelican Group Purchasing service offering is Andrew, joining as Head of Sales for group purchasing. Andrew has worked in many procurement roles supporting hospitality operators including hotels, bars and night clubs for over a decade. He also spent several years selling and delivering events.

Andrew says numerous challenges have moved the business from being price-led, to a value focus.

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Spring 2022

The Pelican Edge

And coming to Pelican, he believes the Pi software suite gives clients a significant advantage, as the Pi system is up there with the most expensive systems on the market - but Pelican clients get to use it for free!

Ricky Byrne New Business Manager for Group Purchasing Andrew will be supported by Ricky, who started out as a chef and worked in some of London’s smartest hotels. He later worked across a number of other sectors linked to the foodservice industry, so he truly understands the pain points that hospitality operators feel.

Ricky is very passionate about the catering industry; one of his proudest achievements was introducing training apprenticeships into UK prisons, giving inmates an opportunity to gain a qualification that would be really useful to them on release.

Ollie Dongray-Burke Procurement Executive

In contrast, new starter Ollie recently graduated in communications with business from the University of Liverpool and his role at Pelican is to provide day to day contact with a number of our key clients, supporting them with any supply chain queries, new product sourcing and price reviews and management.

Ollie’s key role is to also provide regular analysis reports to advise clients of potential areas of savings across all categories.

He will also be managing data (contract pricing, product information including nutrition & allergen data) within the Pi system – saving clients time and ensuring they are fully benefiting from the Pi system.

work for a leading Scottish social enterprise, where he specialised in corporate and event catering, and managed a chain of sandwich shops across Scotland. He also supported the Scottish Government in delivering over 800,000 emergency food packs to those sharply affected by the pandemic!

Emily Cunningham Marketing Executive Liam Reid Client Procurement Manager

Before joining Pelican, Liam had a varied career within Whitbread and then Costa. During a decade with the business, his roles included retail development manager for three separate regions across North of England and Scotland.

Liam is passionate about supporting local charities and is a board member for a regional mental health charity based in Perth. This passion led him to

Thanks to strong market demand for more procurement and supply chain expert support, Pelican has seen a number of new arrivals

Emily Cunningham has joined as a marketing executive, having previously worked with American parts of the Avendra Group where she developed and executed marketing strategies for USbased Avendra Group companies and segments. Emily moved to the UK last year and in January this year joined Avendra Group Europe making the switch from “favorite” to “favourite.” Emily’s sector and industry knowledge will help companies grow their brand presence both online and off-line.

Kev Martin QA Automation Engineer

Kev is professionally qualified to Master Level in automation software testing, and software development, and has over thirty years’ experience in IT. Passionate about software quality and improving the customer

The Pelican Edge

Spring 2022

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Julia Hemsley Head of Operations for Pelican Group Purchasing

user experience, he will be part of the Pi development team, constantly testing new automation to ensure the quality of our Pi modules remains high! He will be looking for emerging test technologies to further enhance the system, and bring more benefits to our clients.

Kev started his career as a chef and still loves cooking today. His IT expertise now helps chefs to remove the mundane admin tasks and allow them to focus on creating the tasty dishes for their customers!

Sarah Mitchem Pi Support Team Member

Sarah joins Pelican from a global technology services company, where her bilingual skills in English and French were deployed as a support specialist. At Pelican, she will be on hand to help users of our Pi system, as more customers come on board and discover its ability to help transform the efficiency of their operations.

As well as helping Pelican customers in the UK, Sarah's French language skills will be extremely helpful as we roll out Pi modules to Trinity's mainland European customers.

Building from within Several existing Pelican members have been promoted, in order to cope with changing market demands.

Michelle Parnham Head of Sales for Professional Services

Michelle Parnham has been promoted to head of sales for the public sector, heading a fourstrong team, who are helping our client across universities, the National Health Service, and education establishments to overcome their procurement challenges and achieve their goals.

The team is fully aware of the issues public sector teams face, their role is to provide solutions that will support clients’ business plans or strategy decisions.

The service is bespoke to each client, so the team’s role is to engage with all stakeholders to gain a clear understanding of all their challenges before proposing solutions.

With more catering organisations asking for a simpler way to benefit, the new service “Pelican Group Purchasing” has been officially launched

Julia Hemsley has taken on the new role of head of operations for Pelican Group Purchasing. The service has been developed to suit clients that need immediate and easy access to a broad selection of products at pre-negotiated discount rates – a ready-made solution that they can use straight away. Plus the clients are able to use the Pi system FREE of charge, as part of the service offering to reduce staff admin and increase operational efficiencies.

The service is supported by an officebased client management team, always available on the phone or via email. The team’s broad range of experience and connections to a range of supplies in any category mean they are able to respond promptly to clients’ requests, across both food and nonfood lines. The team is also providing the first line of support with the Pi system, to help operators exploit all of the system’s benefits!

Simona Hardy Senior Marketing Manager for Avendra Group Europe To support the growth of the business, marketing manager Simona Hardy has been promoted to an expanded role to support other brands part of the Avendra Group Europe family. In her new role Simona and her team will provide support for the teams across Pelican Procurement, the Pi system and European arm, Trinity Purchasing.

With over 16 years of experience in B2B marketing supporting the hospitality industry, Simona and her team create innovative and interesting ways to explain the benefits prospective and existing clients can enjoy by engaging with Pelican and Trinity. A key focus is ensuring existing clients take full advantage of all the services that are available to them – helping them to do more with less!

C OMMIT T ED TO CREATI N G A S USTAI N A B L E F U T URE ALONGSIDE YOU AN D YOUR BUS I N E S S An important milestone in our climate journey was announced in September 2020: ever y cup of Nespresso coffee, both at-home and professional, will be carbon neutral by 2022. Our new ambition builds on more than 10 years of interventions across the value chain to reduce carbon emissions, and remove carbon from the atmosphere.

WHAT DO E S

E V E RY CU P O F

N E SPRE SSO

CARBO N

B E C A R BO N N EUTR A L BY 2022

ME AN ?

COFFEE WILL

NEUTR AL

It means balancing how much carbon we emit with how much we remove from the atmosphere.

A carbon neutral cup of coffee that leaves no carbon footprint behind

93% COFFEE SOURCED VIA NESPRESSO AAA SUSTAINABLE QUALITY ™ PROGRAM

5.2m

HOW WI LL

TREES PLANTED (2014-2020)

WE GET THERE?

120,000

BY R E D U C I N G O U R

CARBON

E MI SS I O N S

BY P L A NTI N G TR E E S

IN COFFEE FAR MS AND THE SURROUNDING

L AN DSC APE S

BY ACC E L E R AT I N G FO R A N

IMME D IATE P O S ITI V E IMPACT

When it comes to your coffee’s carbon footpr int, it’s what you don’t see that makes the difference. We have looked across the entire lifecycle of a single cup of coffee in order to reduce its carbon footpr int and to reach our goal of creating a carbon neutral cup of coffee

HOW COFFEE IS

HOW THE COFFEE IS

HOW A CUP OF COFFEE IS

We promote sustainable practices and use a precise amount of coffee in our capsules which are key to improving our carbon footpr int.

To protect the unique aromas and flavours of our coffee, we use aluminium, which is infinitely recyclable to further reduce the carbon impact.

Our precision brewing system optimises the amount of coffee, energy and water used to prepare a cup of coffee.

CULTIVATED

PA C KE D

DISCOVER OUR ACHIEVEMENTS

P RE P A RE D

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FARMERS SUPPORTED ACROSS 15 COUNTRIES

BAKERY FAVOURITES

69

SOURDOUGH BAGUETTE

4 98

1

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GLASS BREAD CIABATTA LOAF

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Weight: 260g | Units: 14

Weight: 110g | Units: 60

6

1

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49

6

HEART SHAPED JAM DOUGHNUT Weight: 65g | Units: 66

VEGAN SOFT FRUIT FILLED CURVED CROISSANT Weight: 91g | Units: 60

83 0 9

5

2

8

7 8

VEGAN SAUSAGE ROLL

828 19

A 96 KING SIZE SAUSAGE ROLL Weight: 110g | Units: 20

Weight: 150g | Units: 55

CHILLI STEAK PASTY Weight: 283g | Units: 20

For further information or to order please call or email

01252 705 214

hello@pelicanprocurement.co.uk

The Pelican Edge

Spring 2022

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EXPERTISE

UK PLASTIC PACKAGING TAX FROM 1ST APRIL 2022:

ARE YOU READY?

Graham Coles, Procurement Director, Avendra Northern Europe

New legislation is on the way to encourage greener packaging - and hospitality sector businesses are likely to be impacted. So start planning for change now!

What is happening?

From 1 April 2022, a new Plastic Packaging Tax will be applied to any plastic packaging that fails to contain at least 30% recycled plastic - whether produced in the UK, or imported. No penalty will apply to plastic packaging containing at least 30% recycled plastic, or any packaging which is not predominantly plastic by weight.

Why? The tax aims to increase the use of recycled plastic in plastic packaging - it is estimated that the move should increase the use of recycled plastic in packaging by around 40%. This is equal to carbon savings of nearly 200,000 tonnes in 2022 to 2023, based on current carbon factors.

Who is affected, and to what extent?

If you use plastic packaging, you need to consider what you currently buy. Change to a compliant alternative, to avoid the tax. Alternatively, some businesses may simply pass on the tax cost to consumers - though as plastic packaging usually makes up a very small amount of the total cost of goods, the impact will be small.

What can be done to mitigate these additional costs?

Look for packaging which contains at least 30% recycled material, to avoid the new tax. Many food and

beverage manufacturers are already transitioning from virgin PET plastics to recycled materials. Recycled Polyethylene Terephthalate, or rPET, is created by recycling previously used plastics, including plastic bottles. Many of the well-known beverage brands have made commitments to moving to 100% recycled plastic bottles.

The full government policy paper can be viewed at: https://bit.ly/3CVtPZE

There are options available for prepared-on-site packaging, such as salad or deli containers, made from recycled content.

Contact your Pelican Procurement Manager or email us at hello@pelican procurement.co.uk so we can help you identify suitable products from your current suppliers, or source alternative solutions.

We are here to help you.

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Spring 2022

The Pelican Edge

SYSTEMS

FREE-UP YOUR TIME

Book 'Bytes of Pi' to learn how Pi can do more for you!

Harriet Medlicott, e-Procurement Training Team Leader, is proud to introduce 'Bytes of Pi'

The new ‘Bytes of Pi’ online sessions focus on individual Pi modules such as ordering, delivery and invoice management to name but a few. Power up your Pi knowledge by booking in today.

Byte Sized Learning Individuals can book a relevant session, knowing they’ll receive a full run-through of a particular part of the system that they are interested in.

We want to make it really easy for our clients to learn how to utilise all of Pi’s features which will help them adopt more efficient ways of working – saving valuable time.

At the end of each webinar, there will be time for a Q & A – so users can have their questions answered by the expert there and then, plus there will be an opportunity for attendees to share best practice between each other.

Programme for March We’ve set up a monthly schedule featuring the most popular modules and we’ll modify this as time progresses to suit customer demand.

All sessions will begin at 9:30am and each session lasts 30 mins to an hour, depending on your needs.

Deliveries Book in your products

Tues 22nd March

Piranha: Menu Cycles

Piranha: The Food Checker

Menu management

A&N management

Thurs 24th March

Wed 30th March

To book your place or to receive details of the upcoming webinars, please contact your Pelican account manager, or email pihelpdesk@pelicanprocurement.co.uk. Spaces are limited and are available on a first come first serve basis, so book quickly to avoid disappointment.

The Pelican Edge

Spring 2022

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EXPERTISE

A PUBLIC PROCUREMENT UPDATE:

CHANGES ARE COMING HERE’S WHAT YOU NEED TO PREPARE FOR

Kim Goodchild, MCIPS Tender Team Manager

The Public Procurement regulations continue to be reviewed and revised, and the UK government has said it will give six months’ notice of “go-live” for any changes to the public procurement regulations, though it is likely to be 2023 at the earliest. Changes follow a consultation on the government’s green paper “Transforming Public Procurement”.

New monitoring body A new Procurement Review Unit (PRU) is being set up, to monitor any breaches of regulations.

The PRU will have the authority to enable investigations of any potential breach of the procurement regulations by a contracting authority. It won’t intervene in specific procurement decisions but will make recommendations to contracting authorities following a complaint by a supplier.

The unit will be made up of a team of civil servants and the panel itself is unlikely to communicate directly with any contracting authorities during any investigation. It will advise officials in the PRU, during the process, and compile a report making any recommendations. The views of the panel will be taken into account, but it will ultimately be for the minister for the Cabinet Office to issue, and decide the nature of, any recommendations. The panel itself will not have any authority to make specific sanctions.

Three new procurement procedures are to be introduced: ▶ a new “flexible competitive procedure” that gives buyers freedom to negotiate and innovate, to get the best from

the private, charity and social enterprise sectors. ▶ an “open procedure” for simpler competitions. ▶ a “limited tendering procedure” that can be used in certain circumstances such as extreme urgency.

For most tenders at Pelican we currently use the open procedure which is appropriate for the type of tenders we complete, so this is unlikely to change.

Changing criteria Tenders are currently awarded on the basis of the “most economically advantageous” - something the Pelican team is careful to follow.

New government guidance will change this, requiring any award to be based on the “most advantageous tender” (MAT).

This change is to encourage contracting authorities to give more consideration to social value when procuring public contracts; and will provide further clarity when determining evaluation criteria, so a broader view can be taken as to what will be included.

Also coming is a consolidation of current EU rules, laid out in a green

paper. New procurement legislation will appear familiar and contracting authorities will recognise similarities in its application, scope and definitions. The new provisions on principles, procedures, purchasing tools, conditions of participation, contract award, legal challenges and remedies will be set out in much simpler and clearer language than the EU terminology used currently.

Checking on suppliers One area where attention is likely to intensify is modern slavery risk management and compliance.

Companies who have already examined their tier one suppliers, but haven’t sufficiently met the challenge of drilling down into their broader supplier network, will need to ensure they also have visibility beyond tier one and improve their ability in digital reporting to improve compliance.

If you need support with any issues or challenges you are currently facing, please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

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Spring 2022

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SYSTEMS

PiCNIC: A TABLET-BASED, PATIENT MEAL ORDERING SOLUTION DESIGNED FOR HOSPITALS

Matt Ferris, Pi Product Manager

One of the eight recommendations from the review panel was that hospitals should, by 2022, introduce a digital meal ordering system. As well as collating food choices, such a system could manage allergies and diets, and minimise waste, the panel suggested. The good news is that a suitable digital meal ordering solution, Picnic, is already available!

Picnic, was developed by Pelican Procurement Services in conjunction with several NHS hospitals, ensuring it precisely addresses the needs of a health service site for digital meal ordering.

Picnic uses the latest technology, so is it is very easy to use.

What’s more it is complimentary to all Pelican clients so even small community hospital with 20 beds, can use it and benefit!

Picnic solution for catering, ward, and finance teams Picnic genuinely solves pain points around the meal ordering process.

It not only delivers an easier way to order meals for residents or patients from the bedside, but also provides a system to record and track food and beverage delivery.

Widely customisable, it will improve efficiency when used in a wide variety of organisations.

Picnic is a tablet-based system that enables anyone to order a meal, drink or snack, via a simple to use menu that provides pictures and descriptions for users. Picnic will record the location of the order by ward, room and bed, and pass orders in real time to catering staff, supporting more efficient meal preparation.

Picnic genuinely solves pain points around the meal ordering process.

Picnic allows any dietary restrictions to be flagged up, covering allergens, or any products that don’t comply with cultural or medical requirements.

In addition, users have the opportunity to review and provide feedback to the kitchen about the meals they have enjoyed.

For the service provider, Picnic interfaces with other elements of the Pi system, enabling costing of menus, and integrating with the organisation’s procurement systems.

As a result, stock and budgets can be more accurately monitored, and the relevant allergen and nutritional information can be recorded against meal ingredients.

The Pelican Edge

PiCNIC: KEY FEATURES & BENEFITS Ordering functions ▶ Built specifically for healthcare sector help manage digital patient meal ordering ▶ User-friendly, tablet-based system that is very simple to use ▶ Displays allergen & nutritional information during ordering ▶ Displays meal photos – helpful for non-English speakers ▶ Ordering deadline prompts ▶ Track and manage special dietary requirements ▶ Plan and review menu availability ▶ Manage patient food & ward’s store-cupboard orders Production & planning functions ▶ Live stock management (stock ordering availability) ▶ Ordering status progress tracking ▶ Record of patient order selection preference ▶ Allergen and nutritional matrix Reporting & analysis functions ▶ Customer meal satisfaction tracking ▶ Expenditure analysis & reporting

Spring 2022

WHY OUR CLIENTS LOVE Pi Mari Diogo Facilities Manager Teddington Memorial Hospital "Six months ago we reviewed our catering department and identified one of the key challenges we faced on a daily basis was poor communication between the kitchen and the food service assistants - in particular what meals were ordered by patients and what meals were actually delivered. The process of taking orders for patient meals was also very time-consuming.

are going to eat. Plus, the system shows them all the nutrition, calories and allergens for each meal so the patients and the ward staff are able to make more informed decisions, at the point of ordering.

And we no longer print and use paper forms – everything is captured directly on the tablet for all to see!

Picnic, an online meal ordering system promised to give both departments more transparency and clarity. The system was developed specifically for hospitals so it is very easy to use for the staff but also for the patients – which is most important!

Picnic has also helped us reduce food waste. Most of our patients are elderly and many of them suffer from dementia. Before we used Picnic, some patients would forget what they had chosen, by the time it arrived! Now with Picnic they are able to see the photo of the meal, and that makes it much easier for them to remember what they ordered.

The system, Picnic, has brought us lots of benefits. We now have much clearer communication between all teams. Patients love Picnic, as they can see pictures of the food, so they know exactly what they

I find Picnic the perfect solution for us, and I would recommend it to any hospital. It also comes with great support and training from the Pelican team, they really provide great customer service!"

Picnic has brought us lots of benefits. We now have much clearer communication between all teams ...

Picnic has also helped us reduce food waste.

Benefits of the Pi Procurement System ✔ Pi is complimentary to customers using Pelican Procurement Services ✔ Built and managed by our in-house system experts

✔ As many users as you need ✔ Great user experience – easy to use, friendly, modern and dynamic

✔ Ongoing support one phone call away

✔ The system is totally secure – SSL encrypted and 100% password protected

✔ All Pi modules are available to all users

✔ No software to install or updates to manage

✔ Training included

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Book your demo today so you can see the benefits the Picnic system offers.

Contact the team on 01252 705214 or hello@ pelicanprocurement.co.uk

We are here to help.

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SYSTEMS

CALORIE COUNTING MADE EASY

Matt Ferris, Pi Product Manager

From 6th April, some food businesses in the out-ofhome-sector will need to display calorie information on menus.

For Pelican clients, the good news is that some of the work has already been done for you.

New legislation to address the UK’s obesity crisis will require all major caterers to provide calorie information alongside dishes. So here’s what you need to know.

New rules The new rules mean foodservice operators will need to update their menus, to help consumers make healthier food choices. New legislation applies to any business with 250 or more employees (including part-timers) that sells non-prepacked food or drink most hospitality businesses will be affected, as well as universities, contract caterers and most franchise businesses.

There are some notable exceptions, including schools and colleges (providing education to pupils under the age of 18), prisons, hospitals and care homes that will not need to comply.

The food service operator needs to display the number of calories (kcal), the energy content, per portion, along with a reminder on the menu

that an adult should consume no more than 2,000 calories per day.

The calorie information displayed needs to include all components of a dish, such as tomato ketchup in a burger bun, dressings included in a salad dish, or mayonnaise in a fishfinger wrap. You do not need to consider customer-added condiments, such as coffee syrups, ketchup or mayonnaise, which are added after purchasing.

There are some exceptions, for example there is no need to provide calorie information for special menu

items that appear for less than 30 consecutive days, and a total of 30 days in any year.

Calories Information about the number of calories for an ingredient can come from manufacturers and suppliers or from standard reference data such as McCance & Widdowson’s Composition of Foods Integrated dataset (CoFIDs) (gov.uk) The legislation requires organisations to develop and implement processes to ensure

The Pelican Edge

that calorie information is as accurate as possible, including a system that allows dishes to be reproduced consistently every time they are made.

Spring 2022

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Piranha calculates portion calorie information for you!

To cope with processing and ingredient variations, and ingredient substitutions, a tolerance of plus or minus 20% is considered an acceptable margin of difference between actual and declared calorie values.

Whatever method you use for calculating ingredient and dish calories, it is sensible to keep records of how information has been sourced and calculated, should enforcement teams want to know in future.

Tips for calorie calculating success in Piranha 1. Make sure your ingredient list is accurate - check that the items in your recipe are the ones that are actually being used! Ensure that your team reviews the recipe regularly to ensure that it remains correct.

2. Make sure that quantities in the recipe reflect how the dish is being prepared. If your chefs veer away from following the recipe, then your cost, allergen, calorie and nutritional information will be wrong. Ensure that portion control measures are being used.

3. Ensure that you enter the number of portions that the

recipe produces and the weight of a portion of the finished dish and add this information in the ‘yield per recipe/portion’ box in Piranha (Whilst this does not affect the portion nutritional information, it will affect the per 100g nutritional information).

4. Use ingredient weight (g) and volume (ml) used in the recipe to improve accuracy and prevent potential errors from occurring.

5. Remember to include any cooking fats in your recipe such as oils and butter as these products have significant calorific values.

For more on the new regulations (gov.uk): https://bit.ly/3MpojDM

If your business is impacted by this new legislation and you’d like to learn more about Pi’s solutions, including the Piranha menu management module, email us at hello@pelicanprocurement.co.uk to book your personalised demo.

We are here to help.

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Spring 2022

23

EXPERTISE

SMU STUDENTS RECONNECT WITH CAMPUS DINING

Bal Mahal, Client Procurement Manager

As students and staff are returning to further education campuses after the pandemic, catering teams are wrestling with how to reengage and build back demand.

At St Mary’s University in Twickenham, a recent “Reconnect Week”, jointly planned by the universities’ catering team lead by St Mary’s catering manager Nik Santos and Pelican’s Client Procurement Manager Bal Mahal, has proved highly successful in reminding students of the on-campus facilities, as well as reinvigorating the in-house team, and showcasing the latest food service innovations.

The move also reflects a significant investment the university is making, in upgrading its food and drink offer.

The team is working with Pelican on a number of improvements to create a cafe & bar that will encourage students to stay longer and enjoy the space, as well as generate more income.

“This year, we challenged ourselves to do something new and work hard to put hospitality to the fore. We had a whole year of students who hadn’t had a freshers experience,” said Nik. Both local and national food suppliers were encouraged to book demonstration slots, taking space to present their offerings and new dishes for students and staff to taste.

These included local supplier Gusto snacks, set up by a former student, as well as Delice de France, whose development chef wowed with his extensive knowledge and interaction with students.

Among pop-ups external to the refectory was the Vegan Fried Chicken mobile unit, which was among several well-received additions, reflecting a growing

interest from students in vegan options, and in food provenance.

that includes a large screen TV for showing sporting events,” said Nik.

Bal confirms “I had three weeks to pull the five-day event together.

“I was really impressed by the effort suppliers made, bringing in development chefs and providing goody bags for the students.

Bal adds, “Suppliers are providing input and helping to design new menu offerings,” said Bal, and we’ve moved away from Starbucks, replacing them with Tchibo - we’re also introducing a wine selection.”

The event was timed to coincide with a menu relaunch, allowing the university’s chef to promote new menu items, and get valuable feedback. It became clear that some suppliers’ sampled products would be worth adding to the menu.

“It was a very good way to relaunch our service offering with students.

I’m grateful to Pelican for organising the Reconnect Week at such short notice. It was a real success story and we are keen to repeat it on a regular basis. We want to innovate, and keep being creative,” said Nik.

“The idea of Reconnect Week combined with promotions and having mobile food service units outside was well received by both students and staff. As we don’t have any other food outlets close by, for us it’s about building the engagement. Pelican is supporting us to rework the refectory space into a cafe and bar, creating a social space

Want help rebuilding demand for hospitality? Please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

The Pelican Edge

Spring 2022

25

EXPERTISE

LEVELLING UP SCHOOL FOOD STANDARDS School food standards are back in the headlines. A new Government White Paper: Levelling Up the United Kingdom, published in February 2022 sets out plans to monitor how schools across the country are meeting required standards.

Why now?

Henry Dimbleby’s independent review, published in 2021, recommended the monitoring of compliance with standards, along with setting out a National Food Strategy for England.

l o o Sch od Fo ards d n a t S ols cho s r s fo ide caterer u g d al actic ooks an r p A eir c th

The following local authorities will be involved in the pilot project: ▶ Blackpool Council

▶ Nottingham City Council

Developing a robust assurance system Local authorities will be responsible for assuring and supporting compliance with the food standards in schools within their area. Initially,

1. Revisit the school food standards 2. Check that your menus comply with the standards using the self-audit checklists 3. Speak to your headteacher, SLT and Governors about your school’s whole school approach to food: There is a checklist for headteachers and Governors available here

5. Promote what you are doing on your school website. schools will be encouraged to publish a statement on their websites about their whole school approach to food, but the intention is for this to become mandatory in the future.

The UK Government hopes that monitoring of the school food standards will enable: ▶ Accountability

Further measures to tackle health inequalities and disparities in health outcomes will be published in a forthcoming White Paper from the Department of Health and Social Care. Other recommendations from the National Food Strategy likely to be included are the Community Eatwell and school cooking revolution initiatives.

▶ Transparency ▶ Assurance

Article references

▶ Compliance

HM Government (2022) Levelling up the United Kingdom. Available online.

▶ Lincolnshire County Council ▶ Plymouth City Council

What should school caterers do now?

4. Organise a training session on the importance of a Good School Food Culture

Plans to improve school food standards Newly released plans state that the Food Standards Agency and DfE will work together over the next six months to “design and test a new approach for local authorities” to help implement and monitor these food standards in schools. The project will start in March and is expected to go live in September.

Anna-Maria Holt RD shares the latest nutrition and dietetic news.

What are the School Food Standards?

The latest set of School Food Standards were published in 2014 and became mandatory in January 2015. These were largely unmonitored, leaving schools and caterers to interpret and implement as they saw fit. The School Food Plan launched in 2013 put the onus on self-auditing through checklists.

FSA (2022) FSA Chair welcomes plans for a pilot aimed at improving school food standards. Available online.

If you need support complying with school food standards, please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help you.

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Spring 2022

The Pelican Edge

EXPERTISE

FOCUS ON SUSTAINABILITY

Graham Coles, Procurement Director, Avendra Northern Europe

The subject of sustainability and reducing carbon intensity has grown in importance, just as many of us were forced into pandemic lockdowns and had to travel less.

This is now increasingly becoming embedded into our lives, with businesses committing to do their part to reduce their environmental impact. Many larger companies have started with a headline promise of a reduction target.

But challenges remain around measuring carbon emissions, and how they are actually reduced, across the many facets of a business. And consumers will be wary of “greenwashing” - when organisations use environmental claims in their marketing which have little basis in real facts. Many companies and organisation are joining an industry accreditation scheme to obtain impartial review of their sustainable achievements.

For example many hotels are partnering with The Green Key Eco-Rating Program, which is graduated rating systems designed to recognise hotels and lodging facilities for their commitment to improving environmental and fiscal performance.

At Pelican, we are keen to support our clients in the hospitality industry on their carbon reduction journey.

Our procurement team are working closely with all our suppliers to build a strong, sustainable supply chain as it is essential we work with suppliers that are able to assist Pelican and our clients meet sustainable sourcing goals and commitments.

We identify critical commodities that have the most impact on our planet and source alternative sustainable solutions that will help us to reduce carbon footprint.

Key focus areas: Plastic use – especially single-use plastics

Chemical usage (i.e. eco-friendly cleaning/washing products)

Energy consumption Water consumption

Food / Agriculture – focus on local sourcing and promoting plant-based alternatives

Paper use – to stop deforestation

Waste reduction and management

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How to use less paper and help the environment We have teamed up with leading suppliers that have products and solutions that will help you: 1. Reduce paper consumption: There are many product innovations designed to change staff and customer behaviour passively through product use, which can reduce paper use by 25% or more.

2. Source more sustainable paper products: Look for the following logos when choosing your paper

Solutions for reducing paper hygiene products across your business.

Spring 2022

products. Paper products with more recycled material have a lower environmental impact.

FSC® certification.

FSC (Forest Stewardship Council) is a third-party independent certification for responsibly sourced wood and wood fibre materials such as pulp.

EU Ecolabel. The European Union’s labelling scheme for environmental excellence that is awarded to products and services meeting high environmental standards throughout the lifecycle.

It doesn’t matter where you start – it matters that you take the first step.

We’ll be updating you regularly on products and services that can help with carbon reduction.

If you need support on your sustainable journey, please contact us on 01252 705214 or hello@pelican procurement.co.uk

We are here to help you.

Essity is a global leader in professional hygiene.

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27

Remember to choose paper products that show these logos.

Remember to choose paper products that show these logos.

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Spring 2022

29

EXPERTISE

MOVE TOWARDS SUSTAINABLE BEDROOM & BATHROOM LINEN

Keith Porter, National Account Manager Mitre Linen

One of the most important developments in textiles over the last few years has been the movement towards environmentally friendly manufacturing and production.

This is now being taken seriously by most organisations making up the hospitality industry in the UK. Some national hotel, restaurant, education and healthcare groups are leading the way – and forcing suppliers to re-think how they source product. A commitment to ethical and sustainable supplier sourcing is now a requirement in any large business tender situation.

Conventional cotton farming can be damaging to the environment – it uses a lot of harmful chemicals to control pests and boost cotton yields.

Over time the heavy use of pesticides and synthetic fertilizers can threaten human and animal health, pollute water and decrease soil fertility.

At Mitre Linen, we have worked with our key suppliers and developed the Eco range – a new collection of bed linen, duvets, pillows, towels and bathrobes. Eco is manufactured in an environmentally friendly way to support biodiversity and eliminate the use of pesticides and chemicals.

To achieve this high environmental standard there has been no compromise on quality. The fillings of our Eco duvets and pillows are made from recycled plastic bottles which are extruded into soft, non-allergenic fibres. This process produces around 70% fewer carbon dioxide emissions, uses 70% less water and 40% less energy compared to standard fibre production. Eco duvets and pillows also comply with the OEKO-TEX 100

international standard which means they have skin-friendly properties as they have been manufactured without the use of harmful chemicals.

The Eco pillow is finished with a 100% organic cotton cover – it provides the benefit of exceptional comfort while remaining environmentally friendly. The Eco bed linen is made from 100% organic cotton, a high 200 thread count white bed linen with a crisp classic look that feels soft and luxurious to sleep on. The Eco towels, at 500gsm, are wonderfully soft and made from 100% organic cotton and feature a header bar detail. The bathrobes, at 400gsm, are warm and luxurious, and made from organic cotton with a shawl collar detail.

Sales have been growing steadily since launch, and the success of this range has now influenced our thinking on other aspects of our business – from sourcing locally in the UK where possible to the bulk

transportation of stock from the countries of production in Asia – the cotton growing countries. It’s a first step for Mitre, but it will ultimately pave the way for how we want and need to be as a business. The consumer has already decided this is the right thing to do, but often the price points of environmentally friendly products don’t match the budgets of those making the buying decisions. With Eco, Mitre has a product that meets the needs of the planet as well as the budgetary needs of the hospitality business.

Looking for more sustainable linen?

Please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

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32

Spring 2022

The Pelican Edge

EXPERTISE

FIVE 2022 HOTEL TRENDS TO WATCH Hoteliers are starting to look forward to a year of full business once more, after two years of stop-start restrictions.

Emily Cunningham, Marketing Executive

With everyone now optimistic that the covid pandemic is moving into the rear-view mirror, we can all get back to travelling again - and that, finally, spells good news for those in the hotel sector.

Here are 5 key trends to bear in mind whilst planning for the year ahead:

1. Business + Leisure (Bleisure) travel becomes more popular With the opportunity to work remotely occurring alongside leisure travel opening up as countries loosen restrictions, many people will be looking to combine their holidays with work. This provides an opportunity for hotels to update their offering to promote fast and reliable wifi, coworking spaces, ample plug sockets and delicious coffee.

2. Tech-enhanced guest experiences are here to stay Businesses adapted during the pandemic, digitalizing the guest experience with contactless payments and mobile check-in to provide an extra layer of health and safety. The digital experience is increasingly important to guests and not only includes contactless capabilities but also mobile-enhanced booking platforms, smart room tech, facial recognition and more.

3. Improved sustainable options Sustainability is still at the top of mind for consumers and has shifted from a “feel-good” consideration to

a priority for travellers. The degree to which guests expect eco-friendly products and services has increased, and according to Booking's Sustainability Report 2021, 73% of travelers would be more likely to choose an accommodation if it has implemented sustainability practices.

Solar power, water conservation, reducing plastic use, motion sensors, waste disposal options and meat alternatives are a few key areas to consider. Some businesses have even created brands that specifically focus on being “green” such as Marriott’s Element brand and the luxe 1 Hotels.

4. Unique experiential travel Travellers will be looking for experiential travel this year, with a growing preference for experiences over things. This could look like partnering with local businesses to provide unique experiences such as yoga retreats, food tasting sessions, kayaking opportunities or surf camps.

5. Staycations continue in 2022 While some travellers may choose to return to destinations abroad, many have become accustomed to the pleasant and easy experiences they had on domestic holidays.

Skipping the hassle of the airport, shorter travel times and limiting environmental impact are some key reasons staycations will remain popular this year.

Pelican is supporting hospitality operators by keeping on top of the latest trends, finding new innovative products and solutions as well as helping operators reduce costs and their carbon footprint.

Please contact us for any support and help on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

The Pelican Edge

Spring 2022

33

EXPERTISE

COMMODITY MARKET REPORT

Graham Coles, Procurement Director at Avendra Group Europe

This report aims to provide you with information on what’s happening in the marketplace and the key factors affecting supply and product availability. We look at key commodity price trends and provide recommendations on ways to mitigate price increases and we provide insight to what produce is in season, guiding you to what’s best right now. We hope you find this report helpful.

Note: This report was created on the 23rd February.

Market conditions Food prices. Food prices have been a big concern during 2021 and into 2022. After a year that saw prices generally trending upwards, we are hoping that prices will start to find their peak and then bring some stability as communities and businesses adapt to life alongside the coronavirus. However, with the Consumer Price Index being up 5% and energy prices expected to rise further, it’s anticipated that we have not seen the peak of pricing

yet and that inflation could reach as high as 7%.

It’s not just the UK that is suffering from higher costs when it comes to food, with reports indicating there has been an average increase of 27% to the cost of global food prices compared to this time last year and reports suggests that food prices at the end of 2021 were the highest they’ve been for 46 years. These increases continue to be driven by several different factors including rising energy costs, rising shipping and transport costs and continued labour shortages.

Energy costs. It has been well documented that energy costs have risen significantly and will continue to do so in the months ahead. This is impacting both businesses and consumers and is caused by the increase in the wholesale price of gas because of increase demand and limited supply.

The first signs of a discrepancy in supply and demand appeared after economic activity began to increase following the global shutdowns caused by Covid. Industry was

reopening at an unexpected rate and so this production demand was immediately high and needed to be catered to. Added to this was the UK main source of alternative energy, wind power, not performing to the levels it was predicted. As such the deficit had to be made up with traditional fuels, putting more pressure on supply of natural gas from abroad.

Prices are expected to rise sharply again in April when the energy cap level is reviewed.

Labour. Labour was a significant issue during 2021 and will continue to be a concern for companies attracting and retaining staff as well as concern around absenteeism.

During last year the amount of people that were able to work was severely lower than was required to match demand especially as the UK came out of lockdown and we got used to the idea of living with Covid.

The Market Report continues on the next page

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

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We saw the UK government attempt to offset these issues towards the end of the year by issuing temporary work visas but these were not picked up at the expected rate and the projected relief for HGV drivers in particular did not manifest itself.

Now we see businesses having to pay higher wages for these types of vacancies, but concern remains around the availability of labour within the hospitality sector as businesses reopen and demand rises, and whether businesses can retain employees during what is being referred to as “The Great Resignation”.

Shipping. The conditions surrounding the transporting of goods has largely remained the same moving into 2022 and it may be some time before we see any great improvements. Costs are still at the highest levels since shipping routes were established and this is a cost that is passed down through the entire supply chain.

As we moved through December, we saw costs of shipping containers coming from Brazil increase by 30%, from the US by 12% and anything that came from Thailand was up by 10% and those are just increases on the previous month. Against this time last year Brazil is up by 308%, the US by 420% and Thailand rose by 208%.

35

Spring 2022

It is unclear if shipping costs will ever return to their pre-pandemic levels as we see that ports are still full of containers that should have been emptied and moved on months ago.

We’ve experienced the increased costs and the market has been adjusting accordingly but the delays that are also caused cannot easily be considered. Shipping and transport giant Maersk said they expect delays to continue in 2022 with around 12% of all shipping containers currently being tied up in ports, compared to a pre-pandemic world where only 2% of the containers were in ports at any one time.

Key commodity updates Meat. Chicken prices have been closely linked with the emergence and spread of avian flu during 2021.

The main European exporter of chicken and poultry, Poland, suffered an outbreak of the disease and was forced to cull up to 20 million birds putting a huge strain on the ability of the producers to meet market needs. Towards the end of 2021 there were reports emerging that a strain of the virus had been identified in UK birds and the situation is being closely monitored with a belief that the impact on any domestic flocks should be minimal. Despite this we saw an increase in the average

Key commodity tracking Food & beverage Chicken

Q-o-Q Y-o-Y change change +11.2%

+24.0%

-1.7%

+7.3%

Lamb

+8.3%

+3.4%

Pork

-6.3%

-1.2%

Beef

Cod

+21.7%

+25.7%

Haddock

+95.1%

+23.4%

Salmon

+30.7%

+89.4%

Tuna

+2.5%

+8.2%

Milk

+19.0%

+72.4%

Butter

+7.5%

+51.9%

Cheddar Mild

+8.5%

+28.8%

Cheddar

+8.1%

+15.1%

Eggs

+2.5%

+10.5%

Potato

+44.8%

+5.0%

Tomato

-33.3%

+20.0%

Sugar

+0.2%

+12.6%

Coffee Arabica

+14.6%

+94.6%

Coffee Robusta

+2.3%

+64.0%

Sunflower Oil

+0.9%

+9.9%

Rapeseed Oil

-5.6%

+56.8%

Non-food Paper

+4.2%

+11.5%

Cardboard

+12.4%

+36.7%

Aluminium PET – Plastic

+3.8% +170.0% +34.9%

+75.3%

LDPE – Plastic

+3.4%

+51.1%

HDPE – Plastic

+5.1%

+36.8%

PLA – Plastic

-9.1%

-16.6%

Polystyrene

+8.9%

+62.5%

Source: Mintec Analytics @ 04/02/22

market price of chicken carcasses during December as well as a reduced product range due to the higher costs of producing boneless or breaded fillets and cuts.

Beef was popular in the last quarter of 2021 due to its traditional uses during the Christmas period. As such we saw an expected increase in prices during September and October where it then levelled and we are beginning to see prices reduce again. Whilst this is positive, the issue is that beef is coming down off its highest price in more

Direct Seafoods

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We passionately believe in promoting the most sustainable products available to us. We work closely with our fish and seafood suppliers, both mainstream and specialist.We have links with NGOs such as MSC to develop and market sustainable alternatives.

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National Delivery

Wherever you are situated in the UK, one of our local depots can provide a range of species, along with daily landings from the regional ports around the UK.

Get in touch!

For more information contact your Pelican representative:

hello@pelicanprocurement.co.uk

01252 705 214

The Pelican Edge

Spring 2022

37

than 2 years and so it is still one of the most expensive meat proteins, especially the premium cuts. As such it’s a good time to use those less popular cuts of beef that are full of meaty flavour and include them in casseroles, stews and slow cooked menu options. This fits with the time of year and will help to keep costs on one of the most popular types of meat at a reasonable level.

The Pork market is one that has seen some considerable improvement at the end of 2021 and into 2022. We reported previously of the issues in processing pigs and the backlog that had built up on the farms and processing plants.

Towards the end of last year we saw a monthly increase in the number of pigs going through processing and at a higher average weight than usual, this allowed for the price of the meat to come down month on month. This is in line with the pricing trends we saw during 2021 and the hope is the bottleneck that occurred on farms last year won’t be repeated and the price should remain stable.

Right now, Pork is a good protein choice to include on menus in terms of cost and availability.

Fish. Cod and Haddock prices and availability in the UK are closely tied with relationships with countries like Norway and Iceland.

We have recently established the accessible fishing zones as well as quotas for the year of 2022 and both of these appear to be an improvement on 2021 and should allow for greater catch volumes.

This is not the case for the wider fishing market however as the recommendations for 2022 are a reduction in the number of fish that can be caught in most territories. With this in mind

there is an expectation that the market for whitefish in the UK will continue to fluctuate with more access to our own domestic Cod increasing but the wider fishing market declining. This could put a squeeze on the pricing and availability of imported fish such as Haddock or Salmon both of which predominantly come from Scandinavia.

At the beginning of 2022 we are seeing fluctuations in the prices of whitefish generally, but Salmon, Plaice and Hake are all seeing big increases against last year. Whilst this isn’t unusual for the time of year with less fishing boats out on the waters, some of the sharp increases are a concern and it makes it hard to predict pricing stability.

Tuna is experiencing steady and consistent price increases. There has been a steady increase since January 2021, thought to be on the back of increased demand as people stocked up on tinned produce during lockdowns.

Dairy. Dairy farmers had another tough year during 2021 that saw the costs of keeping and rearing cows rise due to increasing feed and overhead costs. Many farmers decided to combat these increases by reducing the number of animals they had and so the milk output for 2021 was lower than the previous year down by 1.2%. This reduction in output did help the farmers obtain more profits from the milk sold but inevitably this resulted in higher prices to the consumer, with prices +19% vs. the previous quarter.

Butter, Cream and Cheese has also seen prices rise due to these same factors.

Egg prices have continued to rise. We saw large price increases towards the end of 2021 as all baking items saw increases during the pandemic as more people took to home baking. In addition to this, further price increases within the market have been seen which are linked to a drive to improve the onfarm conditions. The source of our food is becoming more and more important in buyer behaviours and so during 2021 many producers focussed on improving the living and growing conditions of their birds as well as moving from caged birds to more free roam rearing. This has increased the costs of taking care of the birds in terms of better feed, more space and higher overheads and

The Pelican Edge

Spring 2022

naturally this cost has been passed down to the consumer.

Fruit & vegetables. Fruit and vegetables are generally in a good position currently in terms of availability with good inventories being grown both domestically and across the EU. Spain is tipped to have a good year for bell peppers and so we can expect to see good stocks of these at competitive prices during 2022. Potatoes have also had a good period over the winter months where pricing remained stable and availability was good.

Many other traditionally popular vegetables such as carrots, broccoli and mushrooms all look positive at the beginning of this year with no issues outside of Covid and transport issues being listed, quality looks high and pricing should hold firm.

We rely on Europe for a lot of the stocks of soft fruits, berries and more exotic fruits and so the availability and pricing will be more dependent on the ability to import these but there is no indication of any issues during the early part of the year and so we can expect usual levels of stock and thus stable pricing going forwards.

Oils (edible). A crop that is particularly dependant on good weather and growing conditions, vegetable oils had a tough year in 2021 and that sentiment is expected to continue throughout the early part of 2022.

North America was affected all year by adverse weather conditions and this had a direct impact on the Canadian crop of rapeseed oil. The lower-than-expected production yields increased transatlantic shipping costs as well as the interest from the fuel sector in acquiring rapeseed oil for fuel purposes have all meant the price for this particular oil is currently at the highest it has ever been.

Sunflower oil saw similar price increases throughout the year but with the main crop coming from Ukraine it’s believed that the market price for this particular oil is increasing because the farmers

39

used not only in the production of products but also in packaging to ensure safe and fresh delivery. The increases are being felt all the way through the supply chain and are affecting multiple markets.

Paper and cardboard prices are facing pressure and are expected to increase throughout 2022. This is due to the simultaneous restart of global economies after the health crisis and the increased demand. Strong global demand, concentrated in Asia, is leading to raw material shortages followed by unprecedented price increases.

are holding onto their stocks for the time being in an attempt to increase the price and recoup some of their increased costs from the consumer.

It’s hoped that the market value of oils could start to decrease by springtime because the market may end up with a surplus of both as fuel producers move away from rapeseed oil for the warmer months and the sunflower stocks start to hit the markets.

Packaging. From April the UK government will put into place a new Plastic Packaging Tax. The new tax focuses on charging a fee for any manufacturer or importer that uses packaging that does not contain at least 30% recycled material. The idea of this is to encourage manufacturers to use more recycled plastic.

Alternative products which are more sustainable are available and can be substituted to avoid this new tax and associated increased cost.

Plastics have seen price increases since the prices of oil and transport and shipping costs became more expensive and we are seeing a continuation of this as we move forward. Disruptions to the supply chain and material shortages have resulted in increased prices. This has a knock-on effect for the rest of Europe and the UK and we have seen plastics such as LDPE and HDPE increase by +3.6% and +1.8% respectively over the last 2 months.

Both types of plastics are heavily

What’s in season?

Fish. Brill, cockles, crab (spider), dab, gurnard, herring, European lobster, mackerel, monkfish, mussels, pollock, pouting, sardines, sole, sprat/whitebait, trout (rainbow), wild turbot.

Vegetables. Cabbages, cauliflower, kale, broccoli, beetroot, parsnips, potatoes, swede, celeriac, carrots.

Are experiencing product, price or supply chain issues or simply need advice?

Please get in touch with your Pelican account manager or contact us at hello@ pelicanprocurement.co.uk

We are here to help.

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EXPERTISE

CATERING FOR DIVERSITY:

AFRICAN AND CARIBBEAN DIETS

Anna-Maria Holt RD shares the latest nutrition and dietetic news.

In the UK, we are fortunate to have a rich diversity of cultures within our communities, which broaden the range of foods in our diets. So how can you provide healthy food options in the context of African and Caribbean choices?

The UK’s diverse population The latest census data tells us that 86% of the UK population were White, whilst 12.8% were of other ethnicities. This includes 8% Asian/ British Asian and 3% Black African/ Caribbean British.

The most ethnoculturally diverse areas in the UK are London and Birmingham - but there are plenty of regional hotspots too.

The importance of catering for culturally diverse diets In an online survey among British African and/or Caribbean participants, 66% reported eating cultural foods at least once a week, with 12% reporting eating these foods daily.

Catering for the cultural and religious dietary needs in your setting helps embrace diversity, health equity, and inclusion in what you do. One way to do this is to incorporate cultural foods into your menus and food service to emphasise the message that “all foods fit” and can be part of a healthy, balanced diet.

In addition, tapping into other cultural values, beliefs and identities helps us all to grow in our understanding of nonWestern diets.

The African and Caribbean Eatwell Guide A culturally adapted Eatwell Guide for African and Caribbean diets was developed by The Diverse Nutrition Association and was approved by Public Health England in October 2021.

This helpful resource can be used by caterers to identify foods that can be included when planning and providing healthy food options.

Download your Guide now: bit.ly/3pJKqLC

When catering for people from different cultures remember: ▶ Be sensitively curious and ask questions about cultural foods being consumed ▶ Acknowledge people’s needs and health concerns ▶ Offer culturally relevant food ▶ One size does not fit all! Be aware of cultural stereotypes

The Pelican Edge

Spring 2022

41

Commonly consumed African and Caribbean foods across different countries and cultures by food group Carbohydrates

Plantain, cassava, yam, green bananas, jollof rice, chocho (chayote), breadfruit, fufu, bammy (flatbread), porridge (made from oats, peanuts or cornmeal), wholegrain roti and hard dough

Fruit and vegetables

Pak choi, spinach, callaloo, okra, mango, salad/ coleslaw, pineapple, jackfruit, pomegranate, papaya, guava, avocado (pear) and ackee

Protein

Lentils, beans/peas, chickpeas, mackerel, bream, red snapper, salt fish (cod), sardines, sea bass, chicken, pork, beef, goat, lamb, oxtail

Traditional African and Caribbean food customs

Making African and Caribbean food healthier

References

▶ Whilst some African and Caribbean cultures follow plantbased diets, fish is eaten in many Caribbean cultures and meat dishes are equally popular

▶ Soak saltfish thoroughly to remove excess salt

2011 Census Analysis: Ethnicity and religion of the non-UK born population in England and Wales (2011). Office for National Statistics.

▶ Meats are typically jerked, stewed, curried, grilled, smoked or added to soups and stews ▶ Ackee is typically eaten with saltfish alongside boiled or fried dumplings, green banana, and yam ▶ Starchy foods are commonly grilled, steamed, roasted, fried or boiled

▶ Use healthier cooking methods such as steaming, grilling, and jerking ▶ Follow recommended portion sizes for protein and starchbased foods ▶ Reduce salt use; add turmeric, coriander, parsley, cayenne pepper, basil, ginger and garlic instead ▶ Include fruit and vegetables/salad as part of traditional meals

Brown, M.J. (2006) Hypertension and ethnic group. British Medical Journal. BMJ 2006; 332:833.

The African and Caribbean Eatwell Guide (2021). The Diverse Nutrition Association.

Ibitoya, T (2021) Healthy Eating for African and Caribbean Individuals (2021). British Dietetic Association.

Some examples of typical African and Caribbean dishes ▶ Brown stew chicken

▶ Stew peas and spinners

If you need support with menu planning, please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk

▶ Red Red

We are here to help.

▶ Stewed beef with jollof rice ▶ Pea soup

OUR AMBITION: 100%

RENEWABLE OR RECYCLED PLASTIC IN CRISP PACKETS BY

40%

ESIMATED GREENHOUSE GAS REDUCTION PER TON OF PACKAGING (BY REACHING OUR 2030 GOAL)

2030

WE’LL FOCUS ON THREE THINGS TO GET TO A CIRCULAR ECONOMY:

1.

RIGHT DESIGN: REDUCING THE AMOUNT OF PACKAGING AND MOVING TO MATERIALS WHICH ARE EASIER TO RECYCLE

2.

RIGHT INFRASTRUCTURE: ENSURING MORE FLEXIBLE PACKAGING IS COLLECTED, SORTED AND BEING RECYCLED

3.

RIGHT NEW LIFE: BUILDING DEMAND FOR RECYCLED CONTENT MADE FROM FLEXIBLE PACKAGING TO INCREASE ITS USE

FOR MORE INFO: HELLO@PELICANPROCUREMENT.CO.UK 01252 705 214

CONSUMER TRIALS START IN THE UK IN

2022

The Pelican Edge

Spring 2022

45

SERVICES

ACT NOW IF YOU ARE PLANNING SUMMER REFURBISHMENTS! It’s tough out there! Many of our education clients are using the summertime to carry out new developments or refurbishments.

However, with global supply chains issues and inflationary pressures, getting the right products at the right time and meeting your budget is becoming difficult.

Joanna Leech has over 20 years of commercial equipment expertise and she will provide you with impartial, expert advice with full operational support. She will liaise with all the parties to fully understand your requirements and find the best solution that meets all your needs.

Pelican’s equipment specialist Jo Leech is working hard to meet the challenge by matching customer requirements for the summer against what is available and affordable. In this article, Jo shares the latest tips, market insights and a few client projects.

Made in Britain Jo says, “The market is very challenging at the moment not only do we have major price increases, but there are lead times of up to two months. I am working hard to find the best matches for client needs. Due to product delays, there has been an increased demand to switch to British manufacturers who can promise to deliver promptly.”

What’s hot right now?

“The most sought-out equipment is servery upgrades, as schools and colleges look to ensure their food offering for students is attractively presented. Also, with a big focus on providing healthier options, many caterers are looking for a wider choice in salad bars. Yet, they are demanding flexible equipment that can handle seasonal alternatives at other times of the year to get the most value out of the equipment.”

eye Innovative 3D design for a new servery

College refectory refurbishment

Nurseries back-up plan

“One of my projects that I am currently working on includes planning for a major refurbishment of a technical college refectory. The college managers would like work carried out during the summer holidays so the preparation starts now.

Another recent request came from a chain of children’s nurseries, who required back-up equipment at their premises in case of an interruption to utility supplies in the regular kitchens at the nurseries. This will ensure they can meet their duty of care. A dozen sets of water boilers, hot plates and portable hand washers were delivered, providing a failsafe that will allow the nurseries to remain open, should they run into any supply issues.

The current refectory, which seats around 150, is very dated and the students don’t like spending time there. The aim is to create a much brighter space that will be more welcoming. That means new flooring, decor and furniture, as well as a refurbishment of the kitchen and new serving and cafe frontages.

I’ve brought a team of specialists together, and we’ve been able to put together a cost estimate for the client to approve. At this stage, we can adjust the project should they have a budget issue.”

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

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

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The Pelican Edge

Spring 2022

47

EXPERTISE

INCREASE ENERGY SAVINGS AND THE EFFICIENCY OF YOUR COMMERCIAL EQUIPMENT

Jill Carter Sector Manager at Nisbets

With energy pricing soaring, running a commercial kitchen doesn’t come cheap. We have asked Jill Carter, Sector Manager at Nisbets to share the latest tips on how hospitality operators can reduce their energy bill.

Jill says, “At Nisbets we have a variety of products to help you make informed decisions with your longterm costs in mind.

One of the main contributors to your running costs will be the energy consumption of your catering equipment. It can be tempting to cut costs on the appliances you choose when kitting out your kitchen, so it’s important to research the different manufacturers that offer equipment that use less energy – going down the budget route could end up costing you more down the line in energy bills. It’s also important to make sure you choose the right equipment for the job in hand.

Jill adds, “It’s estimated that kitchens use two and a half times more energy than any other commercial space, so it’s good to invest wisely. And if you’re refurbishing, you might find that with energy efficient equipment you can increase your profits without increasing your sales.”

Regular equipment maintenance Jill shares another great tip, “Keeping equipment clean with regular servicing can greatly extend the life of your appliance and increase your energy savings. One

piece of equipment to focus on is your refrigerator. Air-cooled fridges in commercial kitchens commonly encounter air filled with grease, steam and dust which can quickly obstruct the air flow to the critical internal components. To combat this, many are fitted with filters to minimise the amount of debris build-up. However, if the filter isn’t cleaned regularly it can quickly clog up, causing the fridge or freezer to fail (potentially leading to an expensive repair), but also makes the unit work harder, hence making it less energy efficient. A quick brush or vacuum of the filters on a regular basis may be all that your fridge needs to help it work efficiently.”

Induction vs. gas Jill states. “Gas has been the loyal companion of chefs for a long time now. But is this the most efficient way of cooking?

Induction hobs offer an energy efficient alternative to gas hobs and are also up to 50% more

efficient than traditional electric hobs. But beyond energy savings, there are plenty of other perks of switching to induction.

Induction hob benefits: ▶ Keep your kitchen cooler and reduce ventilation costs ▶ Energy is only used when the pan is in contact with the hob ▶ More precise temperature control ▶ Safer as the hob itself does not get hot ▶ Easy to clean glass hob If an induction hob seems too expensive, the best way to work out if the cost is worth it is to look at what you would be saving on energy bills each month. How long will it take before you redeem your initial outlay through the savings made on energy bills? At Nisbets our Technical Team can help you to work this out so you can make an informed decision.”

GIVE YOUR CUSTOMERS

THE FULL TASTE.

WITH NO SUGAR.

% 0 10 ed l c y c e r

* c i plast

80% of consumers

are trying to

LIMIT OR AVOID 1

SUGARS

© 2022 The Coca-Cola Company. All rights reserved. COCA-COLA ZERO, DIET COKE, FANTA, SPRITE and The CONTOUR BOTTLE are registered trade marks of The Coca-Cola Company. *We have started to move all of our small bottles into 100% recycled plastic. You may still find some bottles in store with 50% recycled content, as current stock sells through. Except label and cap. Source: 1.TCCC Category Vision 2021, IFIC Food & Health Survey.

The email: hello@pelicanprocurement.co.uk Call: 01252 705 214

The Pelican Edge

Spring 2022

49

Jills’ 7 things to consider when buying kitchen appliances: 1. How much will you be using it?

If you’re using it all day, you need something heavy duty.

2. Sizing – it’s vital to check whether the appliance will fit into your kitchen, whilst also being big enough for the job in hand.

3. Is gas or electric right for you?

E.g., A gas hob or an induction hob. Or maybe even both?

4. Does your building have enough loading for electric? Do you have enough plug sockets? Would gas be more appropriate?

5. Is your appliance hardwired or plug in? Or does it need a mains water connection? Does it need drainage or water softening?

6. For high-powered or hardwired appliances do you need an electrician to advise you before purchasing? (site survey) 7. You may need extraction, especially if installing gas appliances or combi ovens.

SERVICES

At Pelican, we also have our in-house commercial equipment specialist, Joanna Leech.

Jo can provide valuable knowledge on the latest equipment, offering transparency of choice between different manufacturers.

This complimentary service gives Pelican clients access to: Competitively priced bespoke quotations.

Installation advice.

Assistance with one-off, or larger projects where refurbishments and new builds are being undertaken.

Support on design and project management.

Contact Jo if you have any commercial equipment needs or to get impartial advice. joanna.leech@ pelicanprocurement.co.uk 01252 705 205

Nisbets offers 30,000 professional products online, where you’ll find everything to prep, set-up, cook and clean, in the most efficient, energy saving way.

If you are looking to buy any products please contact the Pelican team at hello@pelicanprocurement.co.uk

We are here to help.

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Spring 2022

The Pelican Edge

CULTURE MEET THE COMPANIES THAT ARE PART OF AVENDRA GROUP

TRINITY PURCHASING In October 2020, Pelican Procurement Services became part of the Avendra Group.

Avendra Group companies operate across Europe, Canada, the United States, the Caribbean and Mexico, supporting clients in hotels, restaurants, pubs, the broader leisure industry, care homes, and education.

In this edition, we would like to introduce you to one of our sister company, Trinity Purchasing, an Avendra Group Company.

What’s unique about Trinity Purchasing’s service offering?

Who is Trinity Purchasing?

One-stop shop Trinity Purchasing is an international procurement organisation that focuses primarily on the hospitality industry. Established in 2008 to help independent hotels benefit from centralised procurement, Trinity has grown extensively and now supports a wide range of independent hospitality operators as well as large groups across Europe. www.trinitypurchasing.com

Trinity has partnered with over 400+ suppliers (international, national and regional) that offer a complete spectrum of food and non-food products and services for hospitality operators across Europe.

Consultative approach Trinity’s team of relationship managers provide personalised, face-to-face consultations – delivering the best solutions to meet customers' needs. eProcurement system Hospitality clients have access to the cloud-based system, Pi, that will help them streamline their workload and control costs!

What clients does Trinity Purchasing support?

Trinity Purchasing proudly supports over 2,000 hospitality operators with dedicated local teams based in Ireland, UK, The Netherlands, Belgium, France and Germany.

Some of the key hospitality operators include: ▶ Hotels ▶ Golf resorts ▶ Restaurants ▶ Aparthotels ▶ Holiday parks ▶ Camp sites

Companies that are part of the Avendra Group

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Spring 2022

51

CULTURE

HOW WE DEVELOP OUR TEAM

Francesca Fowler, Senior HR Business Partner, Avendra Northern Europe

Working with Chichester College Group (CCG), our apprentices enroll alongside more than 25,000 students enrolled including 2,200 apprentices at five colleges across Sussex. CCG is rated as outstanding

by Ofsted (2020) so our students will be in good company.

As we emerge from the pandemic, Pelican has been focused on getting the best talent into our business to support our growth and recovery - and to ensure we deliver the best for our clients.

Looking for a new job can be a challenging experience for both job seekers and employers. As the Chartered Institute of Personnel and Development noted in their Labour Market Outlook Winter Report 2021-2022: “A large proportion of employers (46%) continue to face recruitment challenges in the form of hard-to-fill vacancies.

What is also evident however, is that worker retention will be an equally critical issue for employers: 41% have reported increased staff turnover or difficulty in retaining employees over the last six months”.

We have invested in training our recruiting managers to be confident conducting robust and fair interviews, allowing us to select the best qualified people for the role.

That looks to be paying off, as during January and February we welcomed a number of new members to our team. Most of these have been new roles, created to boost our capability and expertise.

Anyone looking for new opportunity within our growing team should follow our LinkedIn company page, as we post all open vacancies there.

Developing our people Continuing to develop, grow and retain our people has been high on my HR agenda. During the pandemic, it was difficult to find time to focus on continuous personal development, but we have recently introduced a number of initiatives: 1. Account management training.

Three separate training sessions during October 2021 and February 2022 focused on building account management skills and capabilities within the team - with the aim of delivering the best customer service.

The course allowed teams from different departments to share best practices and learn from each other.

2. Apprenticeship.

According to the Learners and Apprentices Survey 2018, 83% of employers would recommend apprentices to other businesses. We see apprenticeships as a wonderful opportunity to grow and develop our people.

One of the great positives of the pandemic has been greater access to online classes for students. This has meant we have been able to offer apprenticeships to all employees, regardless of their location.

An apprenticeship is anchored to the role the individual occupies.

Their role must be aligned and at the right level to make this development approach work.

Apprenticeships require on-the-job and near-the-job learning activities.

Around 20% of an apprentice’s week is dedicated to off the job learning to help them build their skills, knowledge and behaviours. Most apprenticeships last around 18-24 months in duration. At the end of the apprenticeship all students will undertake an End Point Assessment (EPA) to demonstrate their competence and ability to meet standards set by industry. Previous learning experiences may get taken into account, shortening the apprentice’s learning duration.

In February 2022 a number of employees commenced their Procurement and Supply Assistant apprenticeship.

This apprenticeship is associated with the Chartered Institute of Purchasing and Supply, giving our students two qualifications at the end of it. I look forward to showcasing their journeys.

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The Pelican Edge

SERVICES

LOOKING TO SAVE MONEY IN NON-FOOD CATEGORIES? As your procurement partner, we are here to ensure that you are getting the best value across all your purchasing categories. In many cases you can make savings with existing suppliers. It's that easy!

Commercial equipment ​

Cleaning & hygiene ​

Workwear & footwear​

Furniture ​

Card processing ​

Pest control​

Laundry & linen ​

Gas & lighting

Utilities​

Stationery

Paint & DIY ​

Equipment maintenance​

Tableware & disposables​

Marketing & printing

Start saving today - call or email us and our Procurement Team will compare your current prices across the market to see how much money you can save.

Contact Debbie Craig on debbie.craig@pelicanprocurement.co.uk 01252 705 214