Pelican Edge - Summer 2022

The future of procurement.

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

NEW TOOLS AND EXPERTISE TO FREE UP YOUR TIME AND HELP NAVIGATE CURRENT MARKET CONDITIONS

IN THIS ISSUE ▷ Pi’s new Pinpoint module: Gross profit tracking ... in a flash! ▷ Update on public procurement law reforms ▷ Calorie labelling rollout: Tools to help you comply

▷ Working together to create a sustainable future ▷ Latest market conditions impacting supply and product availability ▷ Ways we help clients manage supply chain challenges

Summer 2022.

▷ How universities are exciting student interest in on-campus dining ▷ New trends in food tech and commercial kitchen spaces ▷ Save time and resources with Pi

the change iS In

Your HAnds Did you know our metal coffee tins* are infinitely recyclable?

That means when you buy and recycle Nescafé, you could help us save up to 400 tonnes of packaging from landfill.** It’s just one of the ways we’re improving our coffee from bean to cup. Because every step we take to produce it respectfully, can make a difference globally.

It’s in your hands to choose a respectful coffee.

Let’s make a change together.

One cup at a time.

To find out more go to: https://www.nestleprofessional. co.uk/workplace-hub/sustainability *Lids and foils are also recyclable. **Based on sales figures and resulting packaging from 2021.

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

The Pelican Edge

Summer 2022

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SUMMER 2022 CONTENTS CULTURE

EXPERTISE

Welcome to the Summer issue!

5

Empowering our team

23

Be Well. Do Well.

28

Current market conditions at a glance

9

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

13

Pelican’s evening event with Ellie Simmonds OBE

35

Ways we help our clients manage supply chain issues in challenging times

HPSI Purchasing Services

49

Public procurement law reforms update

14

1,000 university students take part in Food Fresh Fayre Innovation Day at York St. John University

21

Behind the scenes

24

Pelican’s sustainability plan

Meet the companies that are part of Avendra Group

SYSTEMS 6

Gross profit tracking … in a flash!

Pi’s NEW Pinpoint module

Save valuable time

12

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

Calorie labelling rollout: easily comply with new legislation

16

Working smarter with Pi

18

How we support our clients

Plant-based food: Latest high street trends tour

30

Food & beverage supplier showcase

37

Bringing new, innovative solutions to our clients

Training & networking day

SERVICES Add a splash of colour to your food tech spaces

Editor: Simona Hardy

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

41

42

Sharing insights and adding value for education clients

Four key food and beverage trends Take steps toward a more sustainable business with compostable packaging

46 51

KIND is the UK’s No.1 single * in Impulse

Source. *Nielsen RMS – Snacks Bars – Total Impulse – w/e 23.4.22

®

KIND® Bars

Caramel Almond Sea Salt Brakes: 127850 | Bidfood: 42412 Dark Chocolate Nuts Sea Salt Brakes: 127851 | Bidfood: 42417 Almond & Coconut Brakes: 127853 Protien Toasted Caramel Nut Brakes: 132562 Protien Double Dark Chocolate Nut Brakes:132563

want to improve your POS? KIND® wooden crates available.

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

The Pelican Edge

Summer 2022

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CULTURE

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

Ian Holliday, Director at Pelican Procurement Services

Although the shocks of the pandemic are behind us, we sadly continue to navigate through uncertain and challenging times – as supply chain issues continue, staff shortages are persisting, and price inflation is now hitting us all as a consequence of the war in Ukraine.

At Pelican, that means we have continued to pivot and assess how we can best help you, our clients.

Material shortages mean we need to quickly source alternative supplies; delivery driver shortages mean we work closely with suppliers and clients to help optimise supply timing and stock levels, and we’re working with clients to re-engineer menus to accommodate supply shortages as well as minimise price increases where possible, but importantly making sure any price changes are fair and just and in line with market conditions.

Sustainability, too, continues to be front of mind in both sourcing products ethically and responsibly, and in reducing waste, deliveries and food miles. We are supporting clients on their carbon reduction journey in a number of key areas from finding alternative sustainable products and solutions, to supporting diverse suppliers and local community projects. At Pelican we are proud to be carbon neutral and continually strive to reduce our impact and make a positive impact on people and the planet.

With many of us now fully back to work and seeing one another, we’re busy attending and creating events - and making use of the facilities in our head office to showcase the latest foodservice innovations.

Perhaps we’ll see you before long, at the next one!

The team behind our cloud-based, procurement system, Pi, are continuing to develop new modules to help clients to get more control and visibility over their spend and free up valuable resources. We are excited to introduce in this issue our new Flash Reporting tool, Pinpoint, that offers gross profit financial performance tracking in a flash!

Meantime, we are running additional training sessions as more clients are keen to understand how Pi can improve efficiency and cut the time spent on administrative tasks - vital in a time of short staffing.

Finally, our commercial equipment expert Jo is assisting clients in kitchen planning and design, and she is sharing the latest trend – which is using colour! Yes, your new kitchen does not have to be stainless steel anymore. More

often, clients are opting to add colour to designs when replacing commercial catering kitchens or designing new food tech spaces.

Remember, if you need our help, get in touch - we’re happy to share our experience from across the procurement landscape, as it quickly evolves. 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 Senior Marketing Manager at simona.hardy@ pelicanprocurement.co.uk is on standby to receive your feedback.

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Summer 2022

The Pelican Edge

SYSTEMS

PI’S NEW PINPOINT MODULE: GROSS PROFIT TRACKING …

IN A FLASH!

Matt Ferris, Pi Product Manager

Profit margins in the hospitality industry are slim compared to other sectors, and with price increases and a volatile market, food service operators are now more than ever looking to bolster their business and make sure it doesn’t just survive but thrive.

Profit margins provide important operational insights – how much to charge per dish, how many covers need to be made per day, menu and portion sizes, and so on.

Transparency of financial performance metrics is key to the success of any business, but accurately tracking supplier spend can be a time-consuming task. This can involve waiting for finance reports to become available and entering data into spreadsheets before you are able to evaluate financial performance.

Having these numbers easily and quickly available for a comprehensive view of your operations, means you can make informed decisions for operational success. And this is where Pi’s new module Pinpoint helps!

Pinpoint is your new strategic tool!

Pinpoint enables you to quickly view a flash GP report - providing you with an instant picture of your financial performance, so that you can make timely decisions based on a sound foundation.

Powerful yet simple to use, Pinpoint has been designed to make financial performance tracking easy. With

just a few clicks you can accurately track your expenditure across your organisation; record sales revenue and view daily and accumulative GP% performance.

Multiple Pinpoint reports can be created with the results presented in an easy-to-read graph, enabling you and your teams to compare different cost centres’ financial performance at a glance.

KEY BENEFITS OF PINPOINT ▶ Easily track cost centre expenditure from invoices, orders or booked in deliveries

▶ Gain a complete view of cost centre performance across your entire organisation

▶ View accurate expenditure data from anywhere as soon as it’s available

▶ Information is stored centrally and is accessible to any permitted users

▶ Highly configurable to your needs

▶ Free to use for Pelican clients (this includes set up, training and support)

▶ No apps or software to install

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Detailed reports at your fingertips Pinpoint enables you to enter daily revenue, view costs, make any cost adjustments and view your daily and cumulative GP%

Select a period view and create new periods

Option to enter your daily target revenue to track actual vs target daily net revenue

Net costs are calculated for you automatically, based upon the report configuration

Record your daily net revenue

Record any cost adjustments so all costs are accounted for in your GP% calculation

View your daily GP% - this figure is automatically calculated

View cumulative revenue and costs – revenue and costs data are accumulated throughout the period, so you can easily assess overall income and costs for the period.

View cumulative flash GP%, updated automatically

View how the cost centre is performing against your target GP% at a glance

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

Book your demo today to see how Pinpoint can help your operation.

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

We are here to help.

The Pelican Edge

Summer 2022

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EXPERTISE

CURRENT MARKET CONDITIONS AT A GLANCE The following aims to provide you with information about what’s happening in the marketplace right now and the key factors impacting supply and availability of certain products.

Note: This information was compiled in May 2022.

Ukraine conflict. The ongoing conflict in Ukraine has had a direct impact throughout the supply chain from the farming and harvesting of products to then shipping them around Europe.

Most notably affected are some of the core building blocks of the food chain: wheat, corn and oil. Ukraine and Russia are Europe’s largest producer and exporters of wheat and corn, 67% of the wheat supplied to the EU comes from these regions and together they account for 80% of the global supply of sunflower oil.

Sourcing alternative producers has been difficult; there is supply available but alternative suppliers come with

their own risks, most notably price and reliability. The shortages experienced with these products is leading the market to try and source alternative products. The downside of this is that the prices of the alternatives now also increase rapidly, and we are in the position where sunflower oil increased by 60% in the month of March alone but the demand for vegetable oil of any type has meant that prices for rapeseed and soyabean oil have risen by 71% and 42% respectively.

There is a lot of uncertainty around how long the conflict will continue for, how disruptive it will be for new harvest seasons and what kind of condition will Ukraine be in once this has ended. It’s expected that farmers in the country will be able to plant some crops but with most of the farming happening in the east of the country and this area being under threat it’s thought that the total yield vs a normal year for crops such as wheat and corn could be reduced by as much as 69%. With

Graham Coles, Procurement Director at Avendra Group Europe no end in sight, it’s likely the conflict will continue to impact the regions exporting ability.

Inflation. Since the end of 2021 we’ve seen inflation continue to increase steadily from 4.2% in October to now hitting 7% in March, its highest level since March 1992. This is largely a result of the Ukraine conflict but also the high costs of energy and issues still surrounding the global supply chain. The UK government introduced a temporary cut to Fuel Duty, but we are seeing average prices across the UK reaching all-time highs of 168p per litre for petrol and 180p for diesel. It’s not just fuel that has seen major price increases. Across the food chain we’ve seen significant increases in meat, fish, dairy, fruit and vegetables, bakery and the majority of other food categories.

The increase to prices has negatively impacted the level of consumer confidence (lowest since July 2008 mid recession) in the UK and this has led to a reduction in the amount of money being spent per person with reports suggesting the levels of borrowing will also increase this year directly impacting the ability of people to save or spend on luxury items.

As we come out the other side of the Covid pandemic, the government has also returned the rate of VAT for hospitality and tourism firms back to 20%, pushing costs in those industries back up at a time when they will need more help to get back to a prepandemic level. With the cost of living reportedly set to increase further, as well as continued rises in fuel bills, the

The Market Report continues on the next page

Direct Seafoods

Southbank

fresh fish

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.

Southbank

DAILY FISH SUPPLIES

taylor

foods Sustainability Passionate About uthbank

resh fishSourcing fish responsibly is paramount to our business.

taylor foods

fresh fish

taylor foods

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.

taylor foods

A significant amount of seafood is wild caught which can

thbank lead to overfishing, unwanted by-catch and destructive

resh fishcatch methods. We take the view that we need to work

within the industry to guide our customers towards sustainable choices.

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

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Summer 2022

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remainder of the year will be tough if consumer confidence and levels of spending are dropping. There are real fears that the reduced levels of spending we have seen since January will continue for some time yet.

Labour. There is still a reported shortfall of 400,000 workers in the UK workforce compared to pre pandemic and Brexit, numbers within hospitality, travel and farming all being the most negatively affected industries. This has been attributed to more early retirement and long-term sick leave post pandemic.

Much of the hotel sector is struggling to fully occupy rooms due to staff shortages in housekeeping, farms are unable to get a full yield from their harvest because of a lack of manual labour, and airports have had to cancel flights because of a lack of staff and crew.

Energy. As anticipated, the Energy Price Cap was raised at the start of April, an increase of 54% following

the higher costs our energy providers are facing for Natural Gas. This caused a +200% increase in the price to suppliers. We've seen the effects the increases to wholesale gas prices have had with a total of 30 energy companies failing since the start of 2021.

It’s expected that more than 5 million households now spend 10% or more of their monthly salary on energy bills and fears are that this number could jump to 1 in 4 households if the cap is raised again in October.

The government has stepped in to try and assist in the face of these price hikes; setting up a scheme that allows households to claim up to £350 back. It’s worth noting that these price increases apply to both Natural Gas and Electricity.

Shipping. The start of 2022 had seen the first decreases to shipping costs since the backlog began in October 2020. Shipping containers coming in from China, Brazil and Thailand were all down on the previous quarter by 9%, 13% and 5% respectively and there was some expectation that this trend could continue as ports were

Read the full Market Report!

In our latest Market Report Update, we dive deeper into key commodity price trends and provide recommendations on ways to mitigate price increases. We also provide insight to what produce is in season, guiding you to what’s best right now.

Note: Information within the report was compiled in May 2022.

Read on Issuu: bit.ly/PELMRQ2

able to free up containers that had been held for months and begin to clear the congestion.

Unfortunately, China went into another major lockdown since the start of the year. Chinese ports have had strict restrictions on the amount of people that are able to work and the hours that they are able to do and as such the delays have begun again. In real terms this is reflected in the amount of time it takes for goods to travel from places like China to the US in comparison to how long it would take pre-pandemic. In 2019 it could be up to 45 days for a product to make it from the factory in China to the main ports in Europe, that journey is now taking up to 118 days for the same process to be followed.

With more than 200 ships still waiting to dock at the Shanghai port, an increase of 35% on the queues seen last year the early indicators are that this latest shut down is going to cause ripple effect issues for the whole of 2022.

Are you 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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Summer 2022

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SYSTEMS

SAVE VALUABLE TIME Book into our FREE online 'Bytes of Pi' Training Sessions and learn what Pi can do for you!

Join in our latest 'Bytes of Pi’ online sessions, where our friendly experts will share tips on how to utilise Pi's features to free up your time.

These online sessions focus on individual Pi modules such as ordering, budgeting, delivery and invoice management to name a few.

Whether you are brand new to the system, are interested in learning more, or want to refresh your knowledge – these sessions are for everyone!

Byte sized learning Individuals can book into a session, knowing they’ll receive a full runthrough of a particular part of the system that they are interested in.

Harriet Medlicott, e-Procurement Training Team Leader can have their questions answered by the Pi expert there and then, plus there will be an opportunity for attendees to share best practices with each other.

We want to make it as simple as possible 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

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

Tune in from anywhere! All sessions will begin at 9:30am and each session lasts 30 mins to an hour, depending on your needs. Available to all Pelican clients.

Cherry Pi

Deliveries

Finance

Order management

Book in your products

Invoices, credits & more

Tues 14th June

Wed 15th June

Thurs 16th June

Piggybank

Inventory

Pitstop

Manage budgets

Your products & suppliers

Stock management

Mon 20th June

Wed 22nd June

Fri 24th June

Piranha

Menu Cycles

The Food Checker

Basics of recipe management

Piranha menu management

Piranha A&N management

Tues 28th June

Wed 29th June

Thurs 30th June

To book your place or to receive details of the upcoming webinars, please contact your Pelican account manager, or email pihelpdesk@pelicanprocurement.co.uk

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Summer 2022

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EXPERTISE

WAYS WE HELP OUR CLIENTS MANAGE SUPPLY CHAIN ISSUES IN CHALLENGING TIMES

Martin Hudson, Client Services Director

The end of the pandemic has brought a whole new set of challenges for many business sectors – for the food service market, this includes challenges with procurement. These are not just about the price of products, as other issues come to the fore.

Key challenges “Availability of product and limited supplier choice is now almost bigger issues than cost inflation,” says Martin Hudson, Client Services Director heading up the Client Management team at Pelican. “Added to that, a continuing shortage of delivery drivers means suppliers are now finding it difficult to meet their customers’ requirements.”

As if supply chains were not already stretched after the pandemic, the war in Ukraine has revealed how important the country was in keeping Europe supplied with food ingredients including sunflower oil and cereals including wheat.

Alternative products The team’s experience is facing these new challenges head-on starting with finding alternatives when certain raw materials or products simply are not available or are in short supply.

“Because of our impartiality, expertise and scale, we have the ability to split out products and source alternatives.

We were recently able to mitigate price increases for one multi-site client by switching them over to alternative products that offered better value for money. These product switches offered the client

a cost reduction of £50k+ on their proposed price increase.”

Delivery Schedules The ongoing driver shortage is forcing suppliers to take a long hard look at their delivery schedules. In some cases, they are turning round to customers and imposing less frequent deliveries, or minimum order size. By juggling suppliers and sources, the Pelican team have been able to maintain deliveries to optimise supply timing and stock levels.

Menu re-engineering The challenge of less choice, plus rising prices, has meant the Pelican team is now working with clients to re-engineer menus. Sometimes it is simply about reducing the options, but one sure way to derive better value is to use seasonal products when they are plentiful and cheaper.

These new challenges can also be partly offset by Pelican’s cloud-

based Pi system, says Martin.

“Because we’re managing prices, and updating them on Pi in realtime, users can always be sure their menu costings are up to date.”

Digital tools Pi is also able to save clients time, especially when they are struggling to find staff. Pi modules cover 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.

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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Summer 2022

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EXPERTISE

PUBLIC PROCUREMENT LAW REFORMS UPDATE:

WHAT’S COMING UP?

Kim Goodchild, MCIPS Tender Team Manager

The Pelican’s Procurement, Tender and Sales teams undertook a Public Procurement Law Reforms training to fully understand all the new changes that are being proposed and how best we can support our clients and prospects in the public sector.

Kim Goodchild, Pelican’s Tender Team Manager shares the lowdown on the latest Procurement Reform – including where we are today and where we’re going.

Upcoming proposed legislation & regulations ▶ Current regulations to be merged into one consolidated set of Regulations; currently there are around 350 across 4 different sets of regulations (some of which are duplicated) so this will make it easier and clearer for procurement teams. ▶ New Principles of Procurement: Some principles will not change like Non-Discrimination and Transparency, but Equality of Treatment will change to Fair Treatment of Suppliers. New Principles are Value for Money, Public Good (where appropriate), and Integrity (i.e. non-collusion, no fraud). ▶ National Procurement Policy Statement: Already published and there to push key points: establish environmental and ethical procurement; help SME’s businesses; address net zero carbon within Social Value considerations. ▶ Changes to procurement procedures: Open Procedure

remains much the same. The Competitive Flexible Procedure replaces a number of other procedures and is less rigid. The Limited Tender Procedure will be used for situations of crisis. ▶ Changes to Framework Agreements and Dynamic Purchasing System. Closed Framework for 4 years (as currently applies) and Open Framework for longer number of years (possibly 7/8 years). Dynamic Purchasing System will not have massive changes. ▶ Additional publishing requirements: Amendments to any contracts will have to be published.

There will be a requirement for more detail and transparency through the tender process. ▶ Central Digital Platform: Proposed as a central point for buyers (procurement teams) and suppliers to have sight of i.e. a supplier’s performance and any legal challenges; however, there is still a lot to understand about this

proposed platform and nothing has been decided regarding the amount of information to be shared and who can see it. ▶ Open Contracting Data Standard (OCDS): Many organisations are already engaged with OCDS. Standards for this single set of terminology and formats will mean if providers don’t comply, they will not be able to appear on the Central Digital Platform. ▶ Publishing of Procurement Pipelines: For spend above £200m. ▶ Single Supplier Registration: Suppliers will input information in one place and will keep their information up to date, but it’s unclear at the moment who will be able to see this information. ▶ Changes to legal challenge process: Suggestion is that there will be skilled judges to interpret challenges and speed up the process. Also, they’re looking at capping damage.

The Pelican Edge

Summer 2022

Procurement legislation reforms: KEY DATES The following is a timeline outlining what the UK Government has done so far since Brexit. ▶ 15 December 2020. Green Paper ‘Transforming Public Procurement’ launched ▶ 10 March 2021. Green Paper consultation period ended ▶ 3 June 2021. Publication of the UK Governments National Procurement Policy Statement ▶ 15 June 2021. Commercial Pipeline Guidance published

WHAT YOU NEED TO DO

▶ 24 June 2021. Cabinet Office publish new guidance on Transparency, requiring all Central Latest Government departments, Agencies and NDPBs to publish greater detail on contracts

to follow and comply with the latest changes:

▶ 23 August 2021. Welsh Government accepted the offer of provision for Welsh Contracting Authorities to be made within the UK government’s bill

✔ Assess the procurement skills within your procurement team

the evaluation of social and environmental benefits

✔ Ensure your team have the right capability and capacity

✔ Build a clear pipeline of future procurement activity

✔ Begin to consider what economic, social and/or environmental benefits can be delivered through current and future contracts

✔ Begin to consider what changes will be required to current procurement strategies and documentation

✔ Develop clear models for

✔ Have open discussions around the necessary changes with

▶ 30 September 2021. All companies bidding for government contracts worth more than £5million a year must commit to achieving Net Zero emissions by 2050 – this applies to all Central Government departments, Agencies and NDPBs (nondepartmental public bodies) ▶ 8 October 2021. Cabinet Office update suggests the timetable for legislative change will be 2023 at the earliest ▶ 1 April 2022. Contracting authorities with an annual spend of £200m or more are required to publish procurement pipelines for contracts over £10m (Cabinet Office) or £2m (all other relevant bodies). Then, from 1st April 2023 – Contracting authorities with an annual spend of £100m or more are required to publish procurement pipelines for contracts over £2m.

regards to the Central Digital Platform for tendering ✔ Develop a process to ensure greater transparency is embedded across the contracting authority, not just procurement ✔ Begin to develop a training programme for procurement teams to keep them up to date with the latest changes

If you need advice or support with regards to Public Tendering Legislation, please contact our team on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

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The Pelican Edge

SYSTEMS

CALORIE LABELLING ROLLOUT:

TOOLS TO HELP YOU COMPLY WITH THE LATEST LEGISLATION

Matt Ferris, Pi Product Manager

In an effort to help consumers make healthier decisions and to address the UK’s obesity crisis, the calorie labelling regulations for food businesses in the out-of-home sector are now underway. These regulations require all major caterers to provide calorie information alongside dishes.

For Pelican clients, the good news is that our menu management module within the Pelican Pi software suite, Piranha, can help do some of the work for you.

Who must comply with the calorie regulations?

Any business with 250 or more employees (including part-timers) that sells non-prepacked food or drink across England is now required to display calorie counts for meals on their menus and websites.

Most large hospitality businesses were affected, as well as universities, contract caterers and most franchise businesses to update their menus, to help consumers make healthier food choices. 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.

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 fish finger wrap. You do not need to consider customer-added condiments, such as coffee syrups, ketchup or mayonnaise, which are added after purchase.

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.

What are the requirements?

What calorie information and processes do you need to implement?

Foodservice operators now need to display the number of calories (kcal), and the energy content, per portion,

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

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.

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Hello Piranha!

We have a menu management system to help you comply

Piranha calculates portion calorie information for you!

Piranha is Pi’s menu management module that provides menu engineering tools for caterers and chefs and allows key ingredient information to be gathered, including allergen and nutrition information.

Allergen and nutrition data are requested by the Pelican team directly from suppliers that you use via Pelican. The system allows you to view allergen and nutritional data at the product or recipe level! You can then download this key nutrition and allergen information to share with your customers if required.

Piranha: Best practices for accurate calorie calculating 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 your recipes 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 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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Summer 2022

The Pelican Edge

SYSTEMS

WORKING SMARTER WITH Pi “I recently spoke to the boss of a multimillion turnover hospitality business. He spent his weekend restocking shelves.” That, says Pelican New Business Manager Lou Stener, is the sharp end of the staffing crisis that the hospitality sector is currently facing.

While posts go unfilled, those in work end up working longer hours, and probably doing tasks they never signed up for - and may not be greatly skilled at.

And while one solution might be to find more pairs of hands – which is easier said than done at the moment – Lou is keen to spread the word about the cloudbased system Pi that does most tasks automatically, freeing up vast amounts of time!

Increase efficiencies and save time Pelican’s Pi system was developed to help clients operate more easily and efficiently. The modular online software can substantially optimise ordering, reconcile deliveries and invoices, and streamline payments. A menu management module allows users to share updated menus and ingredient lists with their teams in real-time and automatically provides key nutrition, calorie and allergen information.

“The real challenge in many industries is time, and the hospitality sector is feeling it more than most.

We can help remove the volume of boring and mundane activities, delivering our customers more time - which they can then devote to looking after their guests, and growing their businesses.”

Used by clients across the hospitality landscape, it’s proven to save time - lots of it.

Lou Stener, Pelican New Business Manager

The Pelican Edge

Summer 2022

WHY OUR CLIENTS LOVE Pi

Ovidiu Cimpeanu, Catering Manager at Clarendon Lodge confirms it: “I have only recently started using online ordering, but to be honest I don’t believe there is a better way of placing orders.

Once an order is placed via Pi, any error can be tracked and corrected (I have proof of what has been ordered so I can check it against the delivery note). Pi allows you to place multiple orders, choosing different delivery dates and multiple suppliers at one time.

Dominique Duc, Head Chef, Canford School says: "Having the Pi system in place has given me peace of mind and the ability to manage and control all aspects of the operation from budgetary planning to compliance of the suppliers, as well as managing recipes and dietary and allergen requirements.

The Pi system takes care of otherwise time-consuming tasks which allows me to do what I love the most, being in the kitchen."

Debbie Kelly-Greaves, Head of Food Services and Hospitality at Stowe School says: “If I think back to what we were doing 12-months ago to what we have now, we have completely transformed our process from a manual set-up to fully online.

With Pi, we have one digital platform that provides us with a recipe system, a stock system, transparent budgeting, and an ordering system that includes our approved products, and it’s given us complete control.

“The Pi system takes care of otherwise time-consuming tasks which allows me to do what I love the most - being in the kitchen."

Reap the benefits of Pi “Stop handling paper, and start handling plates,” says Lou. “Free up time to work on your business, not in it.”

“Some people think they haven’t got the time to change their systems but we support them directly with the shift. Just as the banks have now made it easier to switch accounts, the Pelican team will proactively support a transition to the Pi system.

For busy businesses, this can make a major difference.”

Book your demo today to see how Pi can help you and your team Contact the team on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

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The Pelican Edge

Summer 2022

21

EXPERTISE

1,000 UNIVERSITY STUDENTS TAKE PART IN FOOD FRESH FAYRE INNOVATION DAY AT YORK ST. JOHN UNIVERSITY

Bal Mahal, Client Procurement Manager

The catering team at York St. John University decided to host a live Food Fresh Fayre Innovation Day – this took the form of a food tasting session with students to help the catering team adjust their dining experience to one that meets students’ taste buds!

The Pelican team was proud to support the University catering team with this event, with Bal Mahal, Pelican Client Procurement Manager, leading the project.

The aim of the day was to test a number of new food concepts, and the latest food trends aiming to excite student interest and collect instant feedback.

Bal says: “A lot of the University students are from the Far East, and the Head of Commercial Strategy at the university, Paul Revell, wanted to ensure their food offering meets their student’s needs - and that there were no cultural upsets.

Paul recognised that there was a lack of suitable on-site options, with students’ dietary needs not being met. It’s important that students feel catered for with relevant food options, especially when many have travelled from overseas to attend the

University – great tasting, exciting and relevant menu choices are part of the student experience!

To develop the Food Fresh Fayre Innovation Day, Pelican approached a number of suppliers

to line up a variety of food options, focusing on halal meat, vegan and vegetarian options, while highlighting local products where possible. Supplier Bidfood came up with a selection of new concepts, from which five were selected. Also

It’s important that students feel catered for with relevant food options, especially when many have travelled from overseas to attend the University

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Summer 2022

The Pelican Edge

team now know much more clearly how they can deliver what students really want. Discussions are ongoing with Krogab, to put their waffles on the menu, too. “It was a toe in the water, and thanks to the success of the event, we are now considering what else we can do,” says Bal. “Working with suppliers, there are ideas to do other, perhaps themed fairs through the year, that will help keep students on campus - and help the university catering team stay energised with an on-trend menu offering.”

The executive chef said he had never seen the restaurant so busy - and students were sitting down together, trying one sort of food and then coming back to sample another involved was food-to-go specialist Love Joes, Quorn, Phat’s Pasty, Holy Cow, Krogab with freshly made and finished waffles (which is on the high street but is entirely new to university campuses), and the local fruit and vegetable supplier, Delifresh also provided a range of fruit bags to encourage fresh fruit and vegetable sampling.

After agreeing on the list of supplier partners, the Pelican team worked with the University catering team to promote the

event, via the university’s app as well as more broadly. Paul created QR codes on entry doorways, linking to a survey that would provide instant feedback. Some of the university’s media students would live stream the event, while York Radio was invited to attend and broadcast a report.

“We opened up at 10.30 on the Wednesday and by 10.45 it was really busy, and before long the students were 20 deep queuing for waffles.”

“We’re also in discussions to ensure that the new offering is as environmentally responsible as possible,” adds Bal. “Working with Bidfood across several concepts, for example, means fewer deliveries to site - something we increasingly need to be mindful of.”

“It was a fantastic opportunity to engage with students and to give them the opportunity to feedback on what they would like to see in the catering outlets. It has made the job of refreshing the offers for the new academic year so much easier as we are planning them in the knowledge it is what the students want. Working with Bal and the team from Pelican made the whole event easy to organise and we look forward to working with them on future events.”

Sue Waller, Head of Campus & Residential Services

As live streams built a buzz, sports students from another part of the university campus started to appear, too.

“The executive chef said he had never seen the restaurant so busy - and students were sitting down together, trying one sort of food and then coming back to sample another. We reckon we had close to 1,000 attendees.”

With great feedback both inperson and from the survey, the York St. John University catering

Want help revitalising demand for on-campus dining?

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

We are here to help.

The Pelican Edge

Summer 2022

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CULTURE

EMPOWERING OUR TEAM

As our client businesses have restarted after the pandemic, Pelican has doubled down on retaining, engaging, and developing our people. Only by ensuring our teams grow in the roles that they do; can we offer the best to our clients.

One of our recent diversity and inclusion initiatives has stemmed from our regional Employee Representative Group, named EMPOWER. EMPOWER is on a mission to grow the diversity of leadership among women, driving results by promoting career development, networking, and mentoring alongside peers.

In March 2022, Pelican launched a new female leadership programme.

The aim of the leadership course has been to build confidence and capability. We have partnered up with an external provider called the Method who specialise in leadership and diversity training and have built a strong reputation. Initially the course has been aimed at our female senior leaders with an aim

of rolling it out wider once the initial cohorts have enjoyed success.

The training is focused on targeted practical applications and delivered online. Initially two employees who had recently been promoted into senior leadership positions and myself were invited to join the first group. Once initial nerves were set aside, we all got to know each other and started our development journey.

I have met some wonderfully talented individuals and have learned a lot. Personally, it has allowed me to improve how much impact I have and how I can flex my style more when dealing with different people in our business.

I hope to send more of our talented team on this course in the coming months.

Francesca Fowler, Senior HR Business Partner, Avendra Northern Europe

Michelle Parnham, Head of Sales, commented: “I gained a better understanding of different personality types, and the best way to approach them.

Especially beneficial for me was to learn how to prepare for difficult conversations; how to prepare for different situations ie. what could possibly happen and how I would react to all types of challenges.

Julia Hemsley, Head of Operations - Pelican Group Purchasing: “I enjoyed the female leadership course which has been empowering, there were other really interesting women on the course and it was good to share our experiences. The facilitators offered great tips and techniques to help with confidence, enabling me to adapt to different situations”.

“Initially the course has been aimed at our female senior leaders with an aim of rolling it out wider once the initial cohorts have enjoyed success.”

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EXPERTISE

BEHIND THE SCENES:

HOW WE SUPPORT OUR CLIENTS

Simona Hardy, Senior Marketing Manager

Whether our clients are looking to reduce costs, enhance their operations, increase efficiencies, or reduce their carbon footprint – our teams provide a bespoke personalised service that best meets their needs.

Our clients come from various sectors and have different operational setups – ranging from large and complex to smaller-scale and single-site.

For us, the goal is always the same – to become an extension of our clients’ teams and ensure we help them to achieve their unique goals in the most efficient and sustainable way.

Don’t just take it from us – hear from our clients across varying sectors to find out what they most value about the Pelican team: Operating a network of 17 coffee shops across the Midlands and North of England Tom Vincent, Director and Co-Founder, 200 Degrees Coffee “To have market specialists manage suppliers and negotiate costs for us means I can spend my time on other things. I recommend Pelican to a lot of people; they achieve the best prices for us, without any hassle. Nothing slips through the net – for example, if a supplier overcharges in error, the team immediately picks up this. We had this only recently with a milk order; while it was just a few pence more per item, this could have been a £600 overspend based on

How we help hospitality businesses: Reducing time spent on administration and controlling costs our volumes. Pelican’s attention to detail spotted this and a rebate was provided. If it’s one penny out they will chase.”

We have gone from having around 600 individual invoices each month to instead receiving one single invoice from Pelican. We don’t have to check line items or prices against statements – that’s already been done, and we simply have a direct debit payment set up. Invoicing is not exciting, so it removes the humdrum for me and my team – it’s brilliant and means our people spend their time on more valuable or rewarding jobs."

Read the full story (https://bit.ly/200deg)

The Pelican Edge

13 outlets across the campus, ranging from a large food court serving upward of 3,000 meals per day, to bars, restaurants, pop-ups and cafes Ben Collier, Head of Catering, Retail and Hospitality of Manchester Met “I can track what we’re spending on each site, compare against income, track wastage, stock holding, stock analysis and ask myself, ‘are we over-spending, do we have enough stock’; I simply didn’t have that level of visibility before. It’s so much easier in the online portal, placing and tracking orders. The level of reporting I have now is excellent.

For example, I’m currently reviewing our pricing strategy for presentation

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How we help support universities: By using the Pi system, Manchester Met have increased efficiencies, transparency and control over spend to the University leadership team for approval. The Pi system gives me the insights to qualify what I’m doing – I can justify the reasoning based on the data.

Invoice management has made a massive difference to us; instead of hundreds of supplier invoices, we now have one each month from Pelican. As such, we’ve been able to reduce administrative support to the equivalent of two admin posts.

This is a saving of around £60K a year in staff wages alone.”

Read the full story (https://bit.ly/3aPBMMU)

Preparing over 1,000 lunches every day for students and staff

Paul Wranek BSc Hons, ACA, Bursar and Clerk to the Governors, Ipswich School “Pelican is constantly monitoring the market – and not just in the here and now, but looking ahead. Their market insight reports are extremely helpful from a planning point of view. They are also constantly talking to the market and pre-empt and manage cost fluctuations. When products become unavailable or price increases occur, they are

How we help support independent schools: Providing market insight and price management helping us to source equivalent products, but also at the best value.

There is a huge amount of work that happens behind the scenes on our behalf, which is extremely useful.

There is a genuine relationship that we have built up over time; Pelican understands our school, pupils and catering set-up. They make the time to visit and have a genuine interest in us as a school. As far as I’m concerned, we have a partnership, they are not just a supplier.”

Read the full story (https://bit.ly/3NZipsw)

Looking for innovative solutions to enhance your operations, increase efficiencies, and reduce costs and your carbon footprint?

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

We are here to help.

WHEN IT COMES TO CONDIMENTS

WE’VE GOT YOU COVERED

THE NAT

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1

REQUEST FREE HELLMANN’S MERCHANDISE AT UFS.COM/MERCHANDISE TO FIND OUT MORE: Email: hello@pelicanprocurement.co.uk

UK Nielsen & Kantar Retail Grocery Value Sales MAT 28/11/2020.

1

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Summer 2022

The Pelican Edge

CULTURE

PELICAN’S SUSTAINABILITY PLAN

Ian Holliday, Director at Pelican Procurement Services

As a company, we care about making a positive impact on people and the planet.

This is why we are excited to launch our sustainability plan: Be Well. Do Well™.

Creating a sustainable workplace We’re doing our bit in the workplace to reduce fossil fuel use and greenhouse gas emissions.

And as our work centres around people, we make them a critical focus of our sustainability plan. We do this by: 1. Increasing the uptake of electric and hybrid vehicles in our company car fleet 2. Reducing commuter car travel through hybrid working 3. Encouraging alternative transport on days when employees are in the office 4. Actively encouraging our employees to take paid leave days to support local community programmes and charities they are passionate about 5. Providing a wide range of training, development and mentoring opportunities 6. Training all our managers to be Mental Health First Aiders 7. Providing equal opportunities, diversity, and inclusion (ie. Women in leadership and LGBTQ+ communities’ groups)

We are proud to be carbon neutral

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Helping our clients reduce their carbon footprint We support our clients on their carbon reduction journey and helping them to achieve their sustainability goals through: 1. Responsible and ethical sourcing 2. Supporting diversity in the supply chain 3. Focusing on core commodities 4. Supporting sustainable awards and accreditations 5. Supporting client community initiatives We support our clients on their carbon reduction journey and helping them to achieve their sustainability goals through: ▶ Our team supported the University of Birmingham’s award-winning community project – ‘Junkbuster’- collecting unwanted clothes, shoes, books and household items to raise money for The British Heart Foundation. ▶ Our team helped Manchester Metropolitan University with the ‘Holiday Hunger’ project – providing low-income families and their children with free healthy food during the summer holidays.

Our Net Zero 2050 commitment Our Net Zero 2050 commitment is an important step along our sustainability journey.

We’ve created a roadmap to play our role in working alongside other UK organisations to achieve the UK Government’s Net Zero target of at least a 100% reduction in the net UK carbon account by 2050 (based on 1900s levels).

View our Net Zero Plan (https://bit.ly/3NyNet0)

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

If you need sustainability support, please contact us at 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help.

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EXPERTISE

PLANT-BASED FOOD: LATEST HIGH STREET TRENDS TOUR Over recent years, there has been a shift toward plant-based diets for a variety of reasons, such as benefits to the environment, animal welfare and personal health. Veganism is no longer seen as “niche” and more and more hospitality operators are adding innovative, flavourful plantbased options to their menus.

To discover how vegan food is successfully incorporated into a variety of cuisines and menus and be able to share the latest trends with our clients – the Pelican team travelled to London to take part in a plant-based food tour hosted by our supply partner, Vegetarian Express.

George Lywood, Category & Supply Chain Manager

Vegan breakfast Mildreds, Camden, NW1 7BW www.mildreds.co.uk The tour began at Mildreds, Camden, which has an extensive range of plant-based breakfast choices.

The options included comfort-food favourites such as a Vegan Sausage Bap, as well as stand-out items like their Vegan Harissa Aubergine Toastie and a Vegan Egg Harissa Breakfast Bap.

Award winning vegan restaurant Stem & Glory, Barts Square, EC1A 7BF www.stemandglory.uk Stem & Glory, an award-winning 100% plant-based restaurant and bar, provided the Pelican team with great insight into a wide range of inspiring plantbased ingredients and unique flavour profiles.

Some examples included Kimchi Pancakes, Korean ‘Fish’ Tacos, and for those with a sweet tooth, a selection of vegan desserts, including a raspberry cheesecake and a chocolate marble cake, using cashew as a dairy alternative.

The Pelican Edge

Summer 2022

Chinese cuisine with a vegan twist Vegan Planet, Camden, NW1 7PG www.veganplanetuk.com Vegan Planet, a 100% vegan and ethically sourced Chinese restaurant, offered an extensive menu with all the popular favourites.

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Vegan pizza Purezza, Camden, NW1 7PN www.purezza.co.uk At Purezza, the UK’s first vegan pizzeria, the team shared innovative pizza options; each with different bases and toppings – from Black Truffle and Mushroom, to Spicy Nduja and Mozzarella.

What did we learn?

The team was able to discover how versatile plant-based ingredients were and how broad their application is across numerous cuisines, as well as how these menu items were plated and presented.

Richard Graham, Category & Supply Chain Manager at Pelican said “The tour was a real eye-opener for me. Not only has all the food we’ve tried been delicious, but it’s also given me a great insight into how extensive the plant-based category truly is. It’s a category which has come leaps and bounds over the

last few years and it’s been great to see (and taste) first-hand the diversity of cuisines in which plantbased ingredients offer a fantastic alternative to meat products.”

The tour also helped the team understand plant-based ingredients, products, and solutions in the market, what’s currently on-trend, as well as how supply partners like Vegetarian Express can help meet the requirements of Pelican clients.

Andrew Parsons, Head of Sales, Pelican Group Purchasing, says,

“We now have a much wider and deeper understanding of the plantbased category, which in turn we can share with Pelican clients to ensure we’re supporting them with important insights and trends, as well as any ambitions they may have on their journey to becoming more plant-based.”

Looking to expand your plant-based menu offering?

Our team of experts will share menu ideas, the latest innovations, and source any specific products you need that are vegetarian or vegan-friendly – saving you lots of time!

A special thank-you to Karla Keaney, National Account Manager at Vegetarian Express, and the Vegetarian Express team for organising the plant-based tour

Please contact us for more information on 01252 705214 or hello@pelicanprocurement.co.uk

We are here to help you.

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We’re the original plant-based foodies We’ve been delivering plant-based ingredients, ideas and inspiration since 1987. Our larder is packed with over 1,300 of the most vibrant, exciting and tastiest ingredients around.

To find out more email hello@pelicanprocurement.co.uk or call: 01252 705 214

With 300 ready to use chef created recipes and the expertise of three decades behind us, we’re here to help you create healthy, innovative and exciting menus that wow your customers.

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The Pelican Edge

Summer 2022

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CULTURE

PELICAN’S EVENING EVENT WITH ELLIE SIMMONDS OBE

Ian Holliday, Director at Pelican Procurement Services

Pelican is proud to support the Independent School Bursar Association and we attend the ISBA annual conference each year.

This year the conference was held at the ICC in Birmingham from 17-18 May. On the eve of the annual ISBA conference, the Pelican team takes the opportunity to meet with our existing clients and prospects by hosting an intimate evening with a guest speaker.

This year, we hosted the dinner at the historic building The Exchange at the University of Birmingham, which was formerly a Municipal Bank, built-in 1933.

Whilst the building has since been refurbished, it maintained

its original floor-to-ceiling vaults, which guests were able to visit during the evening.

Ellie Simmonds OBE was the chosen host for the evening in celebration of the Commonwealth Games taking place in Birmingham this summer.

Ellie was a truly inspirational speaker, openly and honestly sharing her experiences about her journey towards becoming a five-time Paralympic Champion. She also proudly showcased the Olympic medals that she stores in her socks for protection!

We would like to say a big thank you to all our clients and guests who kindly attended our dinner that evening. And thanks to the team at the Exchange who looked after us so well!

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For further information, please contact: hello@pelicanprocurement.co.uk or 01252 705 214

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The Pelican Edge

Summer 2022

EXPERTISE

FOOD & BEVERAGE SUPPLIER SHOWCASE:

BRINGING NEW, INNOVATIVE SOLUTIONS TO OUR CLIENTS

George Lywood, Category & Supply Chain Manager

At Pelican, we pride ourselves on continuous development and building our knowledge and expertise so we can add value to our clients, help them achieve their goals and make a positive difference in their business and operations.

Supplier Networking & Engagement Day On 16th May, the Pelican Supply Chain Team hosted a Supplier Networking & Engagement Day. By getting together with some of the leading brands in the food and beverage industry, Pelican team members learned about the latest innovations relevant to the education, healthcare and hospitality sectors.

This was a great opportunity for the Pelican team to sample products which are new to the market and learn how, as a business, we can help support clients.

Tasting and sampling for success Armed with the latest information on the latest product ranges and food trends, the team can have valuable conversations with clients, based on their current needs.

Sarah Garnade, Client Procurement Manager at Pelican said: “It’s crucial that we’re kept up to date with

"These events help to expand our knowledge and understanding of product categories."

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Summer 2022

the new product launches and innovations coming through from our supply partners. These events help to expand our knowledge and understanding of product categories.”

Mia Westwood, Client Procurement Manager at Pelican commented: “The format of the event allowed us to have engaging conversations with all the suppliers who attended.

I can’t wait to share everything I learnt and discussed at this event with my clients”.

Working with suppliers For suppliers, the opportunity to showcase their products, answer questions, and provide insights into the latest trends was equally valuable, according to Angeline Hay, Customer Business Manager at Nestle Confectionery: “This event was an invaluable opportunity to meet the Pelican teams and understand their needs, requirements and customer portfolios. For us, each of our products has USPs and events like this allow us to convey these messages. Everyone at the event was really engaged and wanted to learn more about our product ranges and how we’re able to support them.”

"The format of the event allowed us to have engaging conversations with all the suppliers who attended."

If you are looking for new products, concepts, solutions or suppliers, please get in touch at hello@pelicanprocurement.co.uk

We are here to help.

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Network of branches located throughout the UK Experts in Environmentally conscious disposables Leading brands & ranges Outstanding customer service teams Reliable delivery from our own eet of vehicles

Scan the QR code to view our Environmentally Conscious Guide

hello@pelicanprocurement.co.uk 01252 705 214

The Pelican Edge

Summer 2022

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SERVICES

ADD A SPLASH OF COLOUR TO YOUR FOOD TECH SPACES Schools and colleges all need areas in which to teach practical elements of food tech, today’s name for what some would have known as domestic science in days gone by. The ideal food tech area will combine robust, commercial equipment that can cope with regular use by students unfamiliar with its care, with multiple workstations that will include washbasins and cooking stations.

Jo Leech, Pelican’s equipment specialist, received requests from two schools to assist in the design and planning of their food tech rooms, which led to the development of semi-commercial designs, utilising coloured cabinets – a reminder that not every commercial kitchen has to be solely completed in stainless steel throughout.

Logistics of colourful kitchens For the team at Pelican, the technical challenges for food tech

spaces are a little different from a regular commercial kitchen.

“But we do have the capability to design such spaces with a little more colour,” says Jo. “They can be themed, or for example feature the school or college colours.”

Jo works with a specialist supplier who is experienced in producing high-quality kitchen components in a variety of finishes, combining their expertise with that of her existing team of cooker, refrigeration, stainless and dishwashing engineers to integrate appliances as required.

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.

Managing supply chain challenges If you are looking for new fittings or installations – we advise you to plan well in advance as the current market is still highly volatile, and products are often difficult to obtain in a timely fashion, due to component or raw material shortages.

Despite the challenges, we are working closely with our supply chain partners and successfully delivering a number of projects for our clients – so if you need help or impartial advice – please contact Jo she would be happy to assist you.

Computer design programmes allow images to be mocked up for clients before they commit to their bright new space.

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

“We can also take the same colourful approach to designing kitchens for staff breakout areas, across all types of business,” says Jo, “from nurseries to offices and retail.”

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

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EXPERTISE

TRAINING & NETWORKING DAY:

SHARING INSIGHTS AND ADDING VALUE FOR EDUCATION CLIENTS We were delighted to host an event for our education clients to provide them with training on key topics in their sector, networking opportunities with their peers, the latest product innovations to inspire new menu ideas, and best practices that will help them to enhance their food offering.

Highlights from the day Allergen workshop Registered Dietitian Anna-Maria Holt hosted a working session, covering everything school caterers should know when managing allergens in schools. This included policies, PPDS labelling law, and labelling requirements.

Menu and allergen management system To follow up on this, Pi Product Manager Matt Ferris shared how the Pi system and its modules are helping catering teams to run their operation more efficiently – freeing up valuable staff time. Matt also showcased how Piranha, Pi’s menu management module, is supporting schools with compliance with allergen legislation – Teams can easily create menus using specific product information, including

allergen and nutrition information, directly from any suppliers the school is using via Pelican.

The #FairKitchens movement Stuart Jones from Unilever introduced #FairKitchens, a movement which aims to build a healthy kitchen culture based on open communication, passion, support and teamwork – thus improving kitchen staff retention.

Supplier partners showcased the latest new products and concepts relevant to the education sector

Colin Bousher, National Client Development Manager (Education)

Julia Hemsley, Head of Operations Pelican Group Purchasing

The Pelican Edge

New product innovations and concepts Supplier partners showcased the latest new products and concepts relevant to the education sector, to provide inspiration for enhancing school meals and menu items.

Importantly, clients were able to taste and sample some of these delicious products!

Client feedback Libby Lewis, Catering Manager at Priory School, commented: “The allergen training was very interesting and extremely helpful.

Many of us had queries regarding Natasha’s Law and I feel that they

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43

were all answered by the end of the session. The other speakers were excellent also, it is so good to be kept up to date with new and interesting ideas.”

“The lunch provided by all the suppliers was delicious,” added Libby. “I have returned to work inspired to try some new ideas for my menu. I also saw a few people that I have met during previous training days, it was interesting to chat with them about the effects of Covid, price increases and the unavailability of certain products. It’s good to know we are experiencing the same issues and is helpful to form a support network.”

Interested in learning more about the latest products and innovations in the education sector?

Please get in touch at hello@pelicanprocurement.co.uk

We are here to help.

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FOR ENQUIRIES EMAIL: hello@pelicanprocurement.co.uk CALL: 01525 705 214

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EXPERTISE

FOUR KEY FOOD AND BEVERAGE TRENDS

Emily Cunningham, Marketing Executive

The food we order, buy, cook, and eat is influenced by several factors. One of the key factors is consumer trends which are shaped by a combination of short-term impacts and longer-running themes.

Here are our top four key trends we are seeing in the market at the moment:

1. Bold international flavours With international travel still affected by the pandemic and recently hit by cost-of-living increases, people are opting to travel the world through their tastebuds!

Consumers are now more than ever experimenting with their food choices and choosing outlets and venues that offer global flavours and dishes.

According to a new report from Bidfood, cuisines that are gaining traction include Peruvian, Scandinavian, Burmese, Pacific Rim, and Filipino. This includes not only when eating out of home meals but also ready-made packaged foods.

2. Focus on sustainability Environmental awareness amongst UK consumers has surged, with 85% now making more sustainable lifestyle choices, according to Deloitte’s latest 2021 Sustainable Consumer research. Consumers seek out food and beverage products that have a positive impact on their health and the planet.

Operators can hit the mark by focusing on: ▶ Locally and ethically sourced products ▶ In-season ingredients ▶ Plant-based options ▶ Reducing food waste

The Pelican Edge

3. Experiential dining & attention-grabbing products Experiential and themed venues increased in popularity since the start of the pandemic, and this year there is a continued demand for new dining experiences and bold, exciting new flavours.

From cat cafes, which let customers sit with a coffee with cats to theatrical dining experiences, to speakeasy bars, pop-ups, mixology events and multisensory fine dining experiences – customers are consistently on the search for new and memorable dining experiences.

Summer 2022

Bold and attention-grabbing products and menu items can similarly meet consumer demand. To match the excitement of experiential dining, create a buzz with decadent, instagrammable desserts, quirky concepts, or foods with new flavour pairings and profiles.

4. Healthy options According to the Bidfood report, nearly half of people (46%) consciously look for healthy options on menus either most or all of the time*. Not only that, 1 in 4 people (24%) see it as such a necessity that they would go

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somewhere else if there was no healthy option on the menu*.

It’s important that operators understand what health-conscious consumers are prioritising right now and what healthy looks like for them.

Here are the top key priorities for health-conscious consumers: ▶ Calorie-conscious and lower sugar options ▶ Plant-based options, which are seen as both sustainable and health-friendly ▶ Healthy superfoods ▶ Foods with added functional ingredients Sources: https://www.bidfood.co.uk/ blog/4-ways-to-appeal-to-healthconscious-consumers-in-2022/ *CGA and Bidfood bespoke consumer survey, September 2021

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

We are here to help.

choice & Flavour

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we also offer a choice of over

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MADE SAUCES

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cater for all diets including Vegetarian, Vegan, Gluten Free and Halal

new RANGE From

The Pelican Edge

Summer 2022

CULTURE MEET THE COMPANIES THAT ARE PART OF AVENDRA GROUP

HPSI PURCHASING SERVICES 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 our HPSI Purchasing Services, an Avendra Group Company.

Who is HPSI Purchasing Services?

Founded in 1964, HPSI provides strategic procurement services to members, taking the time to fully understand the needs of their member partners to help them

What’s unique about HPSI’s service offering?

Industry expertise HPSI’s Purchasing Consultants are experts with years of experience in their respective fields, guiding members towards solutions that lead to cost-savings and operational effectiveness.

Solutions to streamline purchasing HPSI brings a suite of industry-leading services to each member and supplier relationship, to ensure that each is led down a path toward more efficient operations.

Insight-driven outcomes HPSI utilizes insights from innovative resources, business reviews, and relationships to guide members and suppliers toward strong outcomes.

thrive and benefit from a broad set of supplier contracts.

By combining the purchasing power of the vast membership base, HPSI created an expansive network of local and national contracts providing low prices on a broad array of products, services and equipment. HPSI’s headquarters is in Irvine, California. www.hpsionline.com

What clients does HPSI support?

More than 31,000 members across the United States rely on HPSI as a trusted supply chain partner. HPSI’s membership base consists of clients in the following sectors: ▶ Senior Living ▶ Skilled Nursing ▶ Education ▶ Foodservice

Companies that are part of the Avendra Group

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Get ready for warmer weather and see your sales soar, with all the supplies and equipment you need to make this a summer to remember.

Outdoor Furniture

Refrigeration & Appliances

Make the most of your outdoor space. From patio heaters and parasols, to outdoor tables and chairs, we have all the essentials you need to turn your open spaces into must visit places.

These machines will do all the hard work for you - from juicers, blenders and ice cream makers, to ice machines, fridges and freezers, it’s never been easier to help your customers cool off.

Consumables

BBQ’s

Serving food or drinks to go? Or maybe you’re preparing them in advance? Whatever the plan, these single-use disposables will ensure every service runs smoothly.

Whether you’re hosting an outdoor event or serving delicious barbecued food in your beer garden, Nisbets powerful and portable BBQ options guarantee perfection every time.

CLICK & COLLECT Simple, easy and ready to collect in under 2 hours*

*Collect 3,000+ products in under 2 hours and 25,000+ products in under 48 hours

FREE

DELIVERY

Delivery is free on orders over £50 (ex VAT)

30 DAY MONEY BACK

GUARANTEE

If your product isn’t exactly what you need, send it back to us within 30 days and we’ll refund or replace it free of charge

Order with the Nisbets dedicated Pelican team hello@pelicanprocurement.co.uk 01252 705 214 Best price guaranteed when you order online!

Please visit www.nisbets.co.uk/login

NEXT DAY

DELIVERY

Next working day delivery is available on all orders placed before 4pm

Scan here to shop the full range

The Pelican Edge

Summer 2022

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EXPERTISE

TAKE STEPS TOWARD A MORE SUSTAINABLE BUSINESS WITH COMPOSTABLE PACKAGING

Jill Carter Sector Manager at Nisbets

Sustainability today There was a time the negative effect on a business would be minimal if it didn’t go green. Today, businesses across all industry sectors can’t afford to ignore it. In fact, you’ll be hard pushed to find any market-leading brand that doesn’t have sustainability at the core of everything it does.

The environment matters to the customer, and what matters to the customer has the power to affect profit and loss. Increasing numbers of consumers are seeking out responsible businesses and products. Some even go as far as to boycott brands that operate using unsustainable practices. For customers to choose your business, it is important to think green.

Compostable solutions Compostable food packaging is made, disposed of and breaks down in a manner that is kinder to the environment than plastic. It is made from plant-based, recycled materials and can return to earth quickly and safely as soil when disposed of in the right environmental conditions.

once they are fully broken down.

Biodegradable products also have no set timeframe in which they will break down into the earth. Certified compostable packaging, such as the products manufactured by Fiesta Green, have a guarantee that they will biodegrade under specific conditions – such as within set timeframes or at certain temperatures.

Sustainable food packaging Foodservice generates waste and requires a lot of energy and water.

But even slight changes over time can make a positive difference to the environment and to your business.

One effortless way to make a change is to think about the type of packaging and consumables you use. Investing in food packaging disposables that break down quickly such as: ▶ compostable plates and cups ▶ compostable takeaway boxes ▶ compostable cutlery is a cost-effective way to show customers your commitment to sustainability!

The major benefits to the environment are that compostable packaging requires less carbon to produce, reduces the amount of waste sent to landfills and provides the earth with life-promoting nutrients.

Compostable vs. biodegradable Compostable packaging is similar to other biodegradable packaging, but there are some key differences. The added environmental advantage ‘compostable’ has over standard ‘biodegradable’ packaging products is there is a guarantee that the materials used do not produce toxins as they deteriorate.

That means compostable products can provide the earth with nutrients

All of Fiesta Green’s certified compostable products become nutrient-rich compost within 12 weeks when disposed of in a BPI-certified commercial composting facility.

You can view the full consumables range on the Nisbets website as well as Nisbets’ Sustainability Policy.

If you are looking for sustainable packaging solutions or have any questions about the consumable's product range or availability, please contact the Pelican team at hello@pelicanprocurement.co.uk

We are here to help.