The Pelican Edge Magazine - Summer 2019

The future of procurement.

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

IN THIS ISSUE ▷▷ Investing in our people. ▷▷ Food trends for 2019! ▷▷ Current key food topics.

▷▷ Avoid costly mistakes when ordering new commercial equipment. ▷▷ Three key benefits of seasonality. ▷▷ Last month at a glance.

Summer 2019.

▷▷ Menus at The Royal School get the seal of approval. ▷▷ Our expert answers your tendering questions.

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The Pelican Edge

Summer 2019.

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SUMMER 2019 CONTENTS CULTURE Welcome to the Summer issue!

EXPERTISE 4

An introduction by Franco Scannella, Managing Director of Pelican Procurement Services.

Investing in our people

6

Pelican team-up with Mind Gym as part of our innovative Leadership Edge Programme.

Two of the Leadership Edge participants share their journeys Creating a happy, inspiring workplace at Pelican!

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We are here to ensure that you are getting the best value across all your purchasing categories.

SYSTEMS 8

Tracking budget performance can be an arduous and time-consuming task.

More Pi updates to make your work life easier!

Our team of developers are constantly improving Pi to make it a super amazing experience for all our users.

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Three key benefits of seasonality

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If you can buy locally or nationally and even substitute products on your menus, you can make a difference.

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Date-specific events are a great way to get your customers excited about new and unusual food trends.

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Tickle the tastebuds of your customers and keep them coming back for more!

With health and wellbeing in the spotlight, interest in food and nutrition is at an all time high.

Piggybank makes budget tracking a breeze!

Last month at a glance

Food trends for 2019!

SERVICES

Looking to save money in non-food categories?

Take a look at our Pelican News Bites to get the low-down.

Events calendar

Earlier in 2019, all of Pelican’s line managers took part in a building resilience workshop.

Pelican’s dietetic consultancy service

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Discover what's been happening in the marketplace.

We are keen on improving our working environment so that it is inspiring, motivating and supports our health and wellbeing.

Small changes, big differences

What are the current key food topics?

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Menus at The Royal School get the seal of approval

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Dean North, Catering Manager at The Royal School, Haslemere tells us why he sought independent endorsement from Anna-Maria Holt, Registered Dietitian.

Our expert answers your tendering questions

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Looking to achieve Soil Association Food For Life Served Here Award?

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Colleague spotlight

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Meet Andrew Greene, Head of Finance and Commercial

Avoid costly mistakes when ordering new commercial equipment Jo Leech, our commercial equipment specialist, shares her best practice and a real client story.

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Summer 2019.

The Pelican Edge

CULTURE

WELCOME TO THE SECOND EDITION OF THE PELICAN EDGE!

Franco Scannella, Managing Director

An introduction by Franco Scannella, Managing Director of Pelican Procurement Services.

Before introducing our Summer edition, I’d like to thank you for the positive feedback on our first edition of the Pelican Edge. You told us you liked the format, that it’s a great way to keep in touch with what’s happening in the marketplace, and to learn more about Pelican and its people. We welcome your continued feedback so please do keep sending it in to our Marketing Manager, Simona Hardy.

The summer issue is once again packed with interesting articles, the latest industry news and an opportunity to meet more of our team as they introduce themselves to you. We’ll be keeping you updated on the hot food topics being talked about, latest trends, commodity movements, and new services and systems that we believe will give you the edge in your operation.

So what’s been happening at Pelican?

You may have seen via LinkedIn and our website that Pelican is celebrating its 30th anniversary this year. This is a special birthday milestone and an achievement we’re all proud to be part of at Pelican. It’s also a great reason to celebrate and we’ll be doing that across a series of events we have lined up. More of that in future Pelican Edge editions.

In the previous edition of Pelican Edge I talked about the importance of investing in people’s development. We launched our innovative Leadership Edge Programme in partnership with

1989

h 30t Y P Y! HAP SAR R E IV 2019 ANN

You may have seen via LinkedIn and our website that Pelican is celebrating its 30th anniversary this year. This is a special Birthday milestone and an achievement we’re all proud to be part of at Pelican.

The Pelican Edge

Summer 2019.

Our team of Pi developers are also making a difference. Using your feedback, working with emerging technologies and mixed with their drive and determination to make Pi ‘best-in-class’

Mind Gym and Halcyone Coaching towards the end of last year. I am delighted at how participants are growing and are putting their learning into practice. You can read about how this programme is making a difference on page 6.

Our team of Pi developers are also making a difference. Using your feedback, working with emerging technologies and taking their drive and determination to make Pi ‘bestin-class’, they continually evolve and develop innovative Pi modules.

Their aim is to keep procurement simple, giving you more time with your teams and clients. Our new Pi module, “Piggybank”, is a great example of how we acted on feedback to deliver a tool that tracks budgets with amazing ease. Jeff Watts, e-Procurement Operations Manager shares the latest Pi updates on page 9 and introduces his team who are working closely with clients

to transform their budgeting experience through Piggybank.

There’s also a great piece from our team of experts who share how social media is changing what we eat. This includes how unicorn cupcakes are adding a sparkle to our senses... The unicorn phase being something I’d hoped my two young children were past. Unfortunately not, as I found out during half term in Cornwall recently, where they indulged in many unicorn ice-creams!

I’ve really enjoyed working with the team to bring you the second edition of the Pelican Edge. I hope you find it another interesting and informative read.

Franco

Alexandra workwear

Now available from Pelican Procurement Services

Debbie Craig

01252 705214

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debbie.craig@pelicanprocurement.co.uk

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Summer 2019.

The Pelican Edge

CULTURE

INVESTING IN OUR PEOPLE

Pelican team-up with Mind Gym as part of our innovative Leadership Edge Programme – developing people’s skills to improve performance, service to clients and personal wellbeing.

In the previous edition of Pelican Edge, Franco Scannella talked about the importance of investing in people’s development and how this is making a difference in our service delivery. We are partnering with Mind Gym and Halcyone Coaching to develop great managers with the right tool set, mindset and skill set.

Our innovative Leadership Edge programme enables our managers to experiment with their learning, building stronger relationships internally and externally. As a result, we have responded to employee feedback and modernised our performance management approach. We have moved away from the formal annual appraisal to more inspiring, real time, one-to-one check-in conversations where performance and personal wellbeing are openly shared.

"In individual executive coaching my coachees pick a specific leadership shift most challenging to them and work on a transformational mindset shift that enlightens, empowers and makes the behaviour and impact they want come to life. The coachees return to our next conversation full of inspiring stories of how they have made strides in authenticity, understanding and compassion that have made a difference, not just to them, but in the quality of their relationships and their business impact. My great pleasure has been being present in those "aha!" moments of self-awareness and the celebration of goals achieved. My very best wishes to Pelican as they continue to flourish and serve their customers."

"Research shows developing manager skills can increase team performance between 13% and 29% - that’s quite an edge.

What makes the difference? We identified seven talents which make a successful manager. To find out more, download our Return of the Manager whitepaper.

Victoria Young, Associate Coach and Facilitator Halcyone Coaching

Becky Starr Associate Director Mind Gym

Pelican has embraced these seven talents, and the success of the Leadership Edge Programme is a testament to amazing people at Pelican, and Franco and the team’s commitment to their growth.

Rooted in behavioural science, and our experience working with 62% of the FTSE 100, Mind Gym transforms performance by changing the way people think, feel and behave.”

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CULTURE

TWO OF THE LEADERSHIP EDGE PARTICIPANTS SHARE THEIR JOURNEYS

Martin Hudson Head of Client Management

I am in the middle of embarking on a journey of executive coaching and wanted to share some of the great benefits that this has provided for me and the Pelican business.

By far the biggest benefit I believe to me and others around me has been my self-awareness of how my emotions, behaviour and empathy can affect my colleagues. I feel that I am now starting to be aware of how

I am participating in the Mind Gym’s seven talents of a line manager programme and I am really noticing the difference. The innovative approach has inspired the adoption of a more of a coaching, supportive style where I encourage my team to find solutions enabling their personal growth.

I am feeling, and the impact this could have on people around me.

I have also started to recognise more how people may be feeling about a certain situation, e.g. at a critical time where there may be pressure on a colleague to meet a deadline.

Understanding this, and trying to find a solution to help ease the pressure and achieve the required objective, will no doubt deliver a better result rather than becoming frustrated that the deadline is looming and we have still not achieved what we need to. I have also noticed that, by becoming more empathetic, people have been asking for more advice and help.

Flexibility in my mindset has also been key, I to try to see situations from the other person’s perspective,

I am focusing more on wellbeing and encouraging others to do the same. Taking regular breaks is building personal resilience and positive mindsets, enabling us to cope better at busy times.

My new coaching skills are also benefiting my family life too.

rather than having a fixed outcome in my mind. This means that I have my thoughts and views broadened by alternative viewpoints and better solutions. This has to be good for the business.

Creating a SAFE environment for people to share their thoughts, feelings and ideas and having an open mindset is critical in the success of Pelican’s business.

We all become entangled in the day to day pressures of work and it is critical to take time to reflect, review and change what and how you are trying to achieve your objectives. My executive coaching has really started to help me with this, and I would recommend anybody taking up the opportunity of coaching.

Julia Hemsley Procurement Executive

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Summer 2019.

The Pelican Edge

SYSTEMS

PIGGYBANK MAKES BUDGET TRACKING A BREEZE! Tracking budget performance can be an arduous and time-consuming task, which often relies on data being manually entered on a spreadsheet or into a finance software package.

Piggybank is an exciting new Pi module which will help track your budget with ease!

Tracking. When creating your budget, you can choose to track spend in a number of different ways.

Choose between; Orders placed, Invoices received, or Deliveries booked in. This allows you to create your budget to suit you so you can more accurately track your spend.

Budget spend can be tracked on single or multiple suppliers and if your site belongs to a group, you can select which site(s) the budgets relate(s) to. You can also tailor make your budget by selecting the start date, as well as the budget period, i.e. weekly, monthly, 4 weekly etc.

Reach out to the Pi Team to arrange a Piggybank demo and transform your budgeting experience!

pisupport@ pelicanprocurement.co.uk 01252 705 201

KEY BENEFITS OF PIGGYBANK → ▶▶ Designed to be incredibly easy to use ▶▶ Budgets can be set up in a just few minutes ▶▶ It allows you to view your budget performance across your whole business at a glance ▶▶ It magically tracks your budget performance and provides ‘live’ budget reporting, delivered in easy to understand graphs and tables

Alerting. When setting up a budget, you can create alerts to notify you via email when a chosen percentage of your budget is reached. Alerts can be set up for multiple % levels of your budget and you can also choose for certain people to be notified at each %. This can be used to keep on track of your budgets and you can also see a quick overview of your spend on the Piggybank front screen!

If you are tracking your budgets on ‘Orders placed,’ you can set a Cherry Pi order approval threshold alert. This feature allows for orders placed to be sent to multiple email addresses for approval if they are over your chosen budget % level.

This can be useful for certain roles who oversee the budgets.

▶▶ Email budget alerts can be set up so that your team can effortlessly monitor budget performance by receiving a daily email, which details spend vs budget ▶▶ Budget thresholds can be configured so if spend is close to budget, related orders are automatically forwarded for approval before they are sent to the supplier

Reporting. On the front screen, by clicking on the ‘Report’ icon next to one of your budgets, you can view a graph of your budget performance. The ‘Budget’ and ‘View type’ can be adjusted using the drop-down boxes at the top depending on what you wish to review.

Below the graph you can see your budget amount against your actual spend, across your budget periods. You can clearly see the ‘Difference’ and ‘% of Budget’ all in one place! This information is also downloadable in an Excel format, so you can save it for later reference!

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SYSTEMS

MORE PI UPDATES TO MAKE YOUR WORK LIFE EASIER! Our team of developers are constantly improving Pi to make it a super amazing experience for all our users.

PiTSTOP During a stock check, if you find a product in a store that should no longer be there you can now remove it without having to go anywhere! Simply click the cross near the end of the product line, and choose the option that best suits the scenario (i.e. you could remove the item from all store sheets within the site you’re working in, or just this particular store).

Jeff Watts, e-Procurement Operations Manager, introduces the latest Pi system developments.

CHERRY Pi In supplier settings, clients can now set an order line warning. If one of their purchasers adds a quantity of a product to a basket with a total value in excess of the threshold set, a warning will highlight this to them.

This does not prevent the order from being sent, but is a great highlighter that you are about to potentially spend a significant amount of money on one specific item. This idea was suggested during a sales meeting rather than by an existing client but I am sure our existing users will find this helpful.

PER RESIDENT PER DAY REPORT While viewing the Per Resident Spend Report, you are now able to pick a selection of sites to view or compare against (rather than having to trawl though all your sites).

Additionally, you are now also able to add non-Pelican spend within the Edit pages.

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we are grumpy mule.

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CONTACT US debbie.craig@pelicanprocurement.co.uk tel: 01252 705214

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Summer 2019.

The Pelican Edge

EXPERTISE

WHAT ARE THE CURRENT KEY FOOD TOPICS? If you are a caterer or working in foodservice, take a look at our Pelican News Bites to get the low-down.

Latest advice on processed & red meat consumption.

Newly published findings from research funded by Cancer Research UK adds further weight to the evidence-base that eating less processed and red meat can help reduce the risk of bowel cancer, which is currently the fourth most common cancer in the UK. Current government guidelines suggest cutting down on processed meat to 70g a day, however, the new findings suggest that cutting down intake further will lower the risk slightly more than previously thought. The study found risk increased by eating just 25g of processed meat a day, which is the equivalent of one rasher of bacon.

Microbiota & its influence on health.

Dr Megan Rossi, a Registered Dietitian with a specialist interest in this area, says boosting gut health is one of the most effective ways to enhance overall health and general wellbeing. Having a healthy gut is good for the function of the brain, heart, kidneys and liver and may play a role in preventing depression, diabetes and other autoimmune conditions. It is thought that common gut symptoms such as bloating and IBS (Irritable Bowel Syndrome) could be improved by improving gut health.

Key to having a healthy microbiota is a diverse diet which includes a wide range of plant-

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

This doesn’t mean that everyone should give up red meat altogether.

Instead we should try cutting down the quantity and frequency of red meat intake across the week, eat more fibre, eat a balanced diet, be physically active, keeping a healthy body weight and limit alcohol intake.

Here are some further tips: ▶ Reduce the portion size of red and processed meat consumed - 1 sausage instead of 2 - or substitute half of the meat in main meals for beans and/or vegetables. ▶ Include meat free days every week – include protein in your meals by using meat-free alternatives such as tofu, eggs, beans, and pulses. ▶ Try out new recipes using a weekly mixture of animal protein options including chicken and fish.

based foods; it is thought that the lack of diversity in the “Western Diet” is the cause of the increase in allergies and chronic diseases in recent years.

Other factors such as medication, smoking, stress, sleep and mood can influence your gut health.

Top tips for a healthy gut: ▶ Eat a variety of plant-based foods such as fruit, vegetables, wholegrains, nuts, seeds, beans and pulses. Aim for 30 plus per week. ▶ Food such as artichokes, onions, garlic, asparagus and leeks are a source of prebiotics; these can help with the growth and activity of gut microbes. ▶ Chew your food well and take your time at meal times. ▶ Try to include fermented foods which contain live bacteria such as kefir, kimchi, sauerkraut, natto, kombucha and yoghurts with active live cultures. ▶ Move more – aim for 150 minutes of exercise per week ▶ Avoid smoking, drinking alcohol and caffeine.

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SERVICES

PELICAN’S DIETETIC CONSULTANCY SERVICE With health and wellbeing in the spotlight, interest in food and nutrition is at an all time high.

From menus to training, caterers across all sectors of education, hospitality and healthcare are keen to offer what customers want whilst demonstrating the highest standards in professional practice. A registered dietitian can help with understanding nutritional standards, food allergen legislation, and special dietary requirements, and facilitate appropriate communication with customers. Contact Anna-Maria Holt RD (see details below) to book in your dietetic service today.

Our key Dietetic Consultancy services

Menu Audits & Endorsement On-site Food Audits Allergen Awareness Training NEW Food & Mood Workshop

Find out more Download the full brochure to find out more details about each service.

Food for Life Support Bespoke Training & Consultancy

Download now ↓

For over a decade, Pelican has employed an HCPC Registered Dietitian, who is also a member of the professional body The British Dietetic Association (BDA).

Our Company Dietitian, Anna-Maria Holt RD, works with our clients in foodservice to understand their needs and objectives and provides practical guidance and solutions that they can trust and rely on to make informed decisions about the service they provide.

Contact Anna-Maria anna-maria.holt@pelicanprocurement.co.uk 01252 705 210

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Summer 2019.

The Pelican Edge

EXPERTISE

LAST MONTH AT A GLANCE MEAT Pork - Supply has been the tightest for pork since the Second World War due to the outbreak and rapid spread of ASF (African swine fever) across China and parts of Europe (Belgium). Pig losses in China have reached critical levels, surpassing the world’s ability to make up the shortfall.

Beef - Global cattle prices have remained relatively steady, however, increased demand for beef from China has resulted in an increase in export trade amongst the major exporting countries.

Fresh/frozen beef exports from Argentina have surged in the first month of 2019, up over 40% compared to the year before.

Much of this increased demand has come from China. However, the increase in beef demand is reported to be supported by a genuine increase in demand from Chinese consumers and not just a replacement for pork. Similarly, Australian exports are up 10% in the first month of the year.

To put the problem into perspective, China has over 50% of the total world pig numbers - that is now decimated by up to 130 million pigs culled. This, in turn, has wiped out most of their breeding stock.

GB deadweight cattle prices were generally stable in the most recent week of price reporting.

Industry reports suggest that trade is beginning to turn a corner, although Brexit stockpiles continue to weigh on prices.

Sue Tompset, Fresh Category Specialist, shares the latest market information.

Poultry - UK fresh chicken prices remain stable, but traditionally at this time of year, back end and wings become a higher demand with the onset of the warmer weather and BBQ season. Therefore, we will probably see an increase in price.

Imported fresh breast meat seems to be rising a little but looking back to last year, this is in line with year on year pricing.

Prices will probably be dependent on demand for other proteins associated with the ASF in Pork.

Turkey prices are rising at the moment, and demand is high due to the “asparagus season” in Germany, which over the Easter Period, is equivalent to our Roast Lamb and mint sauce tradition.

DAIRY GB milk production averaged more than 37m litres per day for the week ending 20 April 2019. This is higher than the level of milk production reached at the peak for the last three years, with volumes still rising.

Imports to China are also expected to increase to up to 1.5 million tons including poultry, beef, and sheep meat. This is having a cascading effect to all other proteins, with price increases starting on poultry and beef as people look to move supply to other proteins.

Pork prices are forecast to rise by 70% over this year. Pork producers will, at this moment in time, only fix pricing for a maximum of two weeks due to the surging increases. This could also be pulled tighter if the market moves again. This will impact on all pork products including Gammon, Bacon, Sausages, and Cooked Sliced Ham etc.

Lamb - UK imports of sheep meat have plummeted at the beginning of 2019. Shipments fell 19% year on year in February to 4,500 tonnes, continuing the dramatically lower imports seen in January.

Retail demand for sheep meat is dwindling and this could affect the future market in the UK keeping prices high.

The next 3 months will not be about price but about securing availability and continuity of supply.

Imports from New Zealand fell 30%.

A third of imports from New Zealand are leg cuts.

Most herds are now out on grass, and favourable weather has helped to maintain yields, keeping production above forecasted levels.

The Pelican Edge

FRUIT & VEGETABLES Asparagus is in full flow. Supplies of this premium product have been good, but price is remaining firm. Asparagus is sensitive to low temperatures when growing, so any cold snap will have an impact on availability.

Jersey Royals are always a real treat and along with the first Cornish and Pembroke New Potatoes, we will see prices starting to ease to more reasonable levels.

Summer 2019.

UK Cherries are always a sign of summer shining through, and towards the end of the month we will see small volumes available.

Stone fruit will get more plentiful, mainly heading in from Spanish growers. Peaches, Nectarines, Apricots, and the ever-popular Donut Peaches will be the main attractions.

Another highlight from Spain is the new season melons: Honeydew, Galia, Water, and the underrated but divine Piel de Sapo, also known as ‘Frog Skin’ Melons.

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Fresh exotic - We expect good landings on Tuna and Swordfish at present and hopefully stable prices going forward. Tuna is sourced from Sri Lanka and the Maldives and Sword fish from Sri Lanka, the Seychelles, and India. Fresh Lobster landings are slowly increasing thanks to higher water temperatures, but prices still remain high compared to Canadian Lobsters.

Salads - throughout May we saw UK leaves and whole head salads coming through, which weather depending, are always good value.

Italian Broad Beans and Peas are available in UK varieties starting towards the end of May/early June in the UK. Cauliflower is looking fantastic and is in good supply.

From the orchard, as the stocks of main crop apples and pears from Europe start to diminish, we will gradually switch over to Southern Hemisphere fruit. Inevitably, the prices will be firm, although you will see a vast improvement in quality.

Please get in touch with your Procurement Manager to discuss any pricing issues.

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

Cucumbers, Tomatoes, Peppers, and Aubergines are excellent quality and good value. We are now fast approaching a full move over to Northern European produce. Prices will hold up, although you will see a noticeable improvement on quality.

N.B. all coloured peppers were higher priced in early May. FISH Fresh salmon - Price increases in May were driven by reduced harvests due to four Norwegian bank holidays and farms attending the annual Seafood Expo. Higher sea temperatures will trigger spring delousing to ensure effective control of sea lice later in the year, although this should not affect the quality of fish. Chilean and Canadian prices are expected to continue to rise and similarly to Norway, peak in the month of May. Fresh White Fish - Cod and haddock prices will generally be driven by the post-Easter effect where more fishing, and therefore more availability, will drive prices down.

However, April/May is Haddock’s spawning season when flesh becomes softer. The quality of the fillets is deemed poorer; therefore, defrosted skinless fillets should be a better option in some instances. Good supply on both Sea Bass and Bream from the Mediterranean with steady pricing.

Fresh flatfish - Dover Sole landings may slow up a little towards the end of May; so we won’t see Dover sole back in season until September. Brill landings are driven by the inconsistent weather and are causing prices to fluctuate.

Witch, also known as ‘Torbay Sole,’ plentiful landings are expected of this cheaper alternative to Lemon Sole and Plaice.

Frozen soft shell crab - Soft Shell Crabs have been short for a number of months following storms last year in Indonesia. New season has started extremely slowly, with harvesting at one key supplier being 10% of normal expected levels. This has led to both poor availability and extremely high prices across all sizes.

Frozen scampi - The decline in Scampi fishing around the British Isles and Ireland continues, with 2018 landings being down by 21% on 2017. To try and encourage greater supply and fishing effort, producers have increased the prices paid to boats for Scampi tails. The industry is also seeing additional price rises on coating ingredients, packaging, and labour, which make up around 20% of the cost of making breaded Scampi.

WE MAKE FISH & SEAFOOD SIMPLE. tWe’ve É∞î É=ÄÉÉå ~â á å Ö=á íit =É~ë ó=Ñçfor ê =ç ì ê= been=ãmaking easy our Åì ë í ç ã Éê ë =í to ç =ÖÉí =è ìquality ~ä á í ó=fiëfish Ü customers get ~å Ç=ëseafood É~Ñç ç Ç=çon å =í ÜÉá ê =ã Éå ì ë =Ñç for ê and their menus çover î Éê =QM ë K= 40=óÉ~ê years.

So, if you’re looking for expertly filleted fresh or frozen fish, or need a range of prepared fish and seafood to suit your menu and skill set, trust our team to sort it for you.

And with the largest range of MSC products in foodservice you can rest easy knowing you’re making a responsible choice every time.

TO FIND OUT MORE CONTACT:

07799 648 132 01252 705 214 DAN.EDMONDS@@PELICANPROCUREMENT.CO.UK MJSEAFOODS.CO.UK DEBBIE.CRAIG FOR MORE YOUR LOCAL INFORMATION M&J BRANCH mjseafood.com

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SMETHWICK 0844 800 4545 WARRINGTON 01925 283 600 WIMBORNE 01202 856 500

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Summer 2019.

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EXPERTISE

THREE KEY BENEFITS OF SEASONALITY There are many products that are not grown in UK. However, if you can buy locally or nationally and even substitute products on your menus, you can make a difference.

1. Reduce your cost.

Seasonal produce purchased locally costs less as it is in abundance.

2. Reduce waste.

Produce lasts longer due to less transportation and storage time.

3. Offer greater quality & taste.

It's grown in optimum conditions and it reaches you sooner after harvest.

JUNE → AUGUST BUYERS GUIDE ■ End of season, ▶ Coming into season, ◆ Still available

VEGETABLES

FRUIT

MEAT & SEAFOOD

JUNE: Artichokes (globe) ▶, Asparagus, Aubergines, Broad beans ▶ mid-June, Carrots, Courgettes ▶, Fennel ▶, New potatoes, Pak choi ▶ end of June, Peas, Peppers, Rocket, Spinach ■, Spring onions, Turnips, Watercress.

JUNE: Apricots, Blueberries ▶, Cherries, Kiwi fruit, Raspberries ▶, Strawberries ▶, Tomatoes ▶.

JUNE: Lamb, Rabbit (available but best Jul-Dec), Crab, Haddock ▶, Mackerel ▶, Pollock, Salmon, Sardines, Tuna.

JULY: Artichokes (globe), Asparagus ■, Aubergines, Beetroot ▶, Broad beans, Broccoli ▶ end of July, Carrots, Courgettes, Cucumber ▶, Fennel, New potatoes ■, Pak choi, Peas, Peppers, Potatoes (maincrop) ▶, Rocket, Spring onions ■, Sweetcorn ▶, Turnips (summer season crop), Watercress.

JULY: Apricots, Blackberries ▶, Blueberries, Cherries, Kiwi fruit, Melon ▶, Peaches ▶, Raspberries, Strawberries, Tomatoes.

JULY: Lamb, Rabbit (main season begins), Crab, Haddock, Mackerel, Pollock, Prawns, Salmon, Sardines, Scallops ▶ from mid-July, Tuna.

AUGUST: Artichokes (globe), Aubergines, Beetroot, Broad beans, Broccoli, Carrots, Celery ▶, Courgettes, Cucumber, Fennel, Pak choi, Peas, Peppers, Potatoes (maincrop), Rocket, Sweetcorn, Watercress.

AUGUST: Apricots, Blackberries, Blueberries, Cherries ■, Kiwi fruit ■, Melon, Nectarines ▶, Peaches, Raspberries, Strawberries ■, Tomatoes.

AUGUST: Lamb, Rabbit, Venison (may still be available), Crab, Haddock, Mackerel, Pollock, Salmon, Sardines, Scallops, Tuna.

Seasonality calendar source: https://www.goodtoknow.co.uk/food/seasonal-food-calendar-71128

The Pelican Edge

Summer 2019.

EXPERTISE

EVENTS CALENDAR Date-specific events are not only a great way to promote awareness for good causes, they're also perfect for getting your customers excited about new and unusual food trends and healthy eating topics.

Events in JUNE 7

8 10-14 10-16 15 16 18

National Fish & Chip Day

World Gin Day Healthy Eating Week Diabetes Week Beer Day Britain Father’s Day

Events in JULY 1-14

Wimbledon Fortnight

7

World Chocolate Day

8-14 Great British Pea Week 16

Events in AUGUST 2

12-18 Afternoon Tea Week

National Cherry Day

World Sushi Day

22 19 World Martini Day 24-30 World Food Week 28

National Beer Day

19

National Burger Day

National Daiquiri Day

National Cream Tea Day

24

World Tequila Day

Calendar source: https://charlotteslivelykitchen.com/calendar/

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EXPERTISE

FOOD TRENDS FOR 2019!

Awaken our senses We live in a visual world where colours and textures are important.

Social media has become a staple aspect of our lives. Couple that with the move towards interactive dining, and our food has become more experimental. From bubble tea to unicorn cupcakes, colour, fun and creativity has ruled our food for a long time, and this isn’t set to change. ▶ We want to eat the rainbow, unicorns and anything black ▶ Floral flavours and visuals help to liven food and drink ▶ Bubbles and slushies are turning adult, but not always alcoholic ▶ Savoury ice cream and caramels are changing the way our food looks ▶ Soft serve is pretty and covered in sprinkles and candy floss, and sometimes vegan

Food made with love & care As consumers are becoming more knowledgeable the appetite for information about the food chain has increased. As such, we no longer want mass produced food, we want food that is made with love and care both for ourselves and the environment. Flavour needs to be layered to create exciting dishes with different textures and flavours, right through to the last mouthful. ▶ Named ingredients and where they come from called out on menus ▶ Artisan products appearing in all types of venue ▶ Smoking and charring adding flavour levels to our food ▶ Pickling and fermenting adding flavour and helping our gut ▶ Unusual ways with dairy, using curds, labneh and sour flavours to help cut through rich flavours and to satisfy our less sweet palates

Cutting back on waste After Blue Planet II, the world was shocked at the state of the oceans and this has helped to shine a light on all forms of waste. Coffee cups and straws are heavily highlighted in this trend, reusable and compostable are key as we come to realise the impact they have on our world. In a starving world, it is wrong that we are throwing away food that is perfectly usable, with heads held in shame we are looking for ways to use everything in a kitchen. ▶ Vegetables replacing meat in a dish e.g. cauliflower steaks ▶ Vegetables being the star of a plate ▶ Game giving full traceability ▶ Cutting back on plastic takeaway containers and straws ▶ Eating trash fish and lesser known meats

Summer 2019.

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Summer 2019.

The Pelican Edge

EXPERTISE

MENUS AT THE ROYAL SCHOOL GET THE SEAL OF APPROVAL Dean North, Catering Manager at The Royal School, Haslemere tells us why he sought independent endorsement from Anna-Maria Holt, Registered Dietitian (RD), and how it has helped him and the school.

The Royal School is a leading independent day and boarding school in Surrey with a Christian foundation. The school is unique as it teaches boys and girls separately whilst offering extra-curricular and social opportunities together. The school offers an education to pupils from 6 weeks to 18 years.

Dean says, “We are a busy team and throughout the year we are providing breakfast, lunch and dinner for between 80-300 pupils and staff, 7 days a week over the school term time. Food is an important part of what The Royal School offers its pupils and is a key selling point to parents.

Dean North has been the Catering manager at the school for 5 years and works with a team of seventeen across two sites providing a food service throughout the day including school functions and Action Camps during the school holidays.

“We offer fantastic, homecooked food which fuels our pupils’ brains and bodies and prepares them for the mental and physical challenges they face each day. The most important features of our school

Dean North, Catering Manager

food are presentation, variety and healthy choices with good nutritional content.

“My team and I use fresh ingredients wherever we can, and we adopt healthy eating principles in our menu planning. However, I wanted to be certain that the food we provide is nutritious and offers the right balance throughout the day. I thought it would be great to have an independent endorsement from a qualified nutrition expert, so I contacted Anna-Maria Holt, Registered Dietitian from Pelican to help us.”

The Pelican Edge

Anna-Maria says, “My initial work started by assessing the school menus for the Infant, Junior and Senior schools against the Voluntary Food and Drink Standards for Early Years Settings in England and the Standards for School Food in England.

These standards were developed to ensure that children have healthy, balanced diets and are provided with nutritious food whilst at school.

“Following the menu review, I have provided Dean with a checklist

Summer 2019.

highlighting the standards that were being met together with a report of recommended changes that needed to be made in order to meet the standards.”

Dean explains, “Anna-Maria has also visited me at the school to go through the checklists and provided us with further necessary adjustments to our menu. Once we finalised the menu and met the standards, we received the final checklist and certificate to

Get your copy of the Eatwell guide from the link below Download ↓

Anna-Maria says, “The Government’s food standards provide RDs, nutritionists and school caterers a benchmark to work from. Children require a balanced diet to ensure they obtain the necessary nutrients and energy required for them to grow, develop and function properly. The standards are based on the UK’s healthy eating guidelines, The Eatwell Guide, which promotes eating a balanced amount from each food group.”

The current set of Standards for school food in England (2015) are under review and publication is planned for Autumn 2020.

Revisions are likely to include ways to increase fibre intake, reduce sugar intake and awareness of allergen management.

Want to know more about Pelican’s Dietetic Consultancy or the menu-checking service?

anna-maria.holt@pelicanprocurement.co.uk 01252 705 210

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show that the menu had been checked and endorsed by a registered dietitian.

“This professional, independent endorsement has helped the school a great deal, because when parents raise concerns about whether the choice of meals their children are receiving is actually healthy and balanced, we have the certificate to show them. We use it on our school website as a marketing tool promoting that we work towards the nationally recognised standards for school food.

“Although independent schools are not required to meet the Government’s Standards for School Food, it is recommended that all schools adopt these as minimum standards. I would recommend using Pelican’s Dietetic Consultancy service as Anna-Maria helped us to highlight certain things that we would have missed. As a registered dietitian, Anna-Maria is another set of trained eyes supporting us to provide a good food service.”

Anna-Maria Holt BSc. PGDip, RD, Company Dietitian Anna-Maria is the Company Dietitian at Pelican Procurement, she is a member of the British Dietetic Association, and is HCPC registered, as well as being a member of the specialist groups: Foodservices Dietitians and Nutritionists in Industry. AnnaMaria also attends the newly formed “School Meals Dietitians and Nutritionists Group” meetings.

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Summer 2019.

The Pelican Edge

EXPERTISE

OUR EXPERT ANSWERS YOUR TENDERING QUESTIONS When it comes to the tendering of food, non-food and beverage procurement, we receive many questions from clients who are unsure of what the tender process involves, whether they need to follow EU legislation and generally what the benefits are of tendering.

Our expertise in food purchasing is unique in the marketplace. We have a team with CIPS-qualified (Chartered Institute of Procurement and Supply) procurement experts who manage all aspects of formal food and non-food tendering on behalf of our clients, adhering to EU procurement legislation and the highest standards of professional practice. We are accountable for our actions; our processes and procedures can withstand any form of scrutiny.

We have chatted to Kim Nailor, Tender Team Manager, to answer some of the frequently asked questions we receive. This is part 1 and more questions will be answered in the next issue.

Q: What are the advantages of going to tender?

There are many advantages in using a tender process as your procurement method of choice for approaching the market – these include: Due diligence: it can help to provide the best possible value-for-money outcome from procurement activity.

Service: while generating financial savings is important for all businesses, this shouldn’t be at the detriment of service levels – by incorporating specific service KPIs in the tender documentation, suppliers will be aware of the standards you wish to achieve.

Quality: when requesting the market to respond to your tender, it is important to stipulate the quality of products you require – again, via a tender you have the opportunity to evaluate product quality, as well as service and price.

(Left to right) John Best, Chloe Dalchow, Elaine Keen, Kim Nailor, Jonathan Kett

Competitive: as a number of suppliers compete for the business on offer, the tender process delivers the most competitive value from the marketplace.

Awareness: it assists companies in maintaining an understanding of what alternatives are available in the market.

Control: it not only helps to keep current suppliers mindful regarding their terms of service, pricing and quality of products, but it means suppliers submit proposals based on your specific requirements, and not on their own terms.

Best fit: going to tender is the best way to test your pricing

against market pricing. Plus you can invite best fit suppliers for various categories, whether the need is for national supply or you use local or regional suppliers to suit your business.

KPIs: you establish your key performance indicators, quality standards and service levels at the outset, meaning you are in a better position to negotiate terms as suppliers can see what your needs are from day one.

Q: What does a tender do to show you savings?

The tender process can include consolidation; at present you could be buying your products from three or four suppliers. By purchasing

The Pelican Edge

from multiple suppliers, the value of your purchases to each may be relatively small, and as such you may not necessarily be seeing the biggest purchasing value. The tender process consolidates that into one; leveraging total scale on a sole supplier basis to best fit supplier.

In addition to financial savings, there are two other important

Summer 2019.

£181,302; anything below this figure means the organisation is not compelled to go through the EU tender route but many use the non-EU route to achieve the best value from the market.

At Pelican, we request statistics from incumbent suppliers to fully assess the client’s buying power in terms of financial data so we can fully determine what route is required. If the client is sitting below the threshold figure, they have a choice of what route to take.

Q: What are the overall benefits of adopting the EUtender practices?

The aim of EU procurement practices is to enable organisations to demonstrate that their processes and practices affecting suppliers are professional with respect to:

Equal Treatment: ensuring that the procurement process gives equal opportunity to every supplier.

Transparency: the procurement process adopted is open to scrutiny.

criteria to make the process holistic: service and quality.

To summarise, the three key areas that are being evaluated in all tenders are – price (the commercials), service (to ensure goods are delivered at right time, to the right place as agreed) and quality (value for money) – to ensure you are purchasing the right product, at the right cost.

Q: When should an organisation undertake a tender?

Currently, any government or state organisation in the UK, by legislation, must follow the EU tender route. The current threshold for an EU tender is

Non-discrimination: not to be treated unfairly.

Proportionality: so that smaller suppliers are not disadvantaged by lengthy procedures.

Mutual Recognition: the right of every supplier in the EU to bid for business.

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The benefit of adopting these practices are:

▶▶ Compliance with legal and financial obligations ▶▶ Achieving financial savings that can then be re-invested in front line services ▶▶ Ensuring that all goods or services purchased are fit for purpose ▶▶ Ensuring that suppliers deliver as agreed and stipulated within a Service Level Agreement (SLA)

Q: What are the typical timescales involved in a tender process, from start to the award of supplier contracts?

For an EU tender, it is typically three and a half to four months, depending on the complexity of the tender. For a non-EU tender, it would generally be between three and three and a half months.

Remember! Catch part 2 in the next issue of The Pelican Edge.

IT

E C I O H C Y R A T E I D M A E R T S N I A ’S A M

01252 705 214 debbie.craig@pelicanprocurement.co.uk

The Pelican Edge

Summer 2019.

27

EXPERTISE

LOOKING TO ACHIEVE SOIL ASSOCIATION FOOD FOR LIFE SERVED HERE AWARD? Pelican Procurement Services is a member of the Soil Association’s Food for Life Served Here Supplier Scheme – so we can fully support you in successfully gaining this Award.

Today, ethical or responsible sourcing of food products and ingredients is increasingly an important issue for consumers.

They want to know where their food has come from, how many food miles it has travelled, and if it’s in season.

They also want to understand its provenance to ensure they are consuming food products from farms that have a high focus on animal welfare.

They care how their food has been produced, where it’s from and that it is sustainable.

The Soil Association’s Food for Life Served Here award is increasing in popularity, as caterers seek independent endorsement of their menus.

This award is helping them to demonstrate that they are serving freshly prepared high quality food that meets the needs and expectations of their customers.

The ward focuses on nutrition, freshness, traceability, sustainability and animal welfare fits well alongside consumers’ increasing interest in food traceability and sustainability.

Download now ↓ Download case study - a number of clients sharing their experience in gaining the Food For Life Served Here Award

HOW CAN PELICAN HELP YOU: 1. Produce a list of ingredients, which comply with Food For Life Served Here award standards (free from undesirable additives, trans-fats, farm-assured meat, free range eggs) and support the requirements at inspection with restrictions placed on non-compliant products.

2. Understand the Soil Association’s inspection process and can help you prepare the evidence to demonstrate that food safety standards are being met (e.g. BRC certification) for all relevant suppliers through Pelican.

3. Use our award-winning online tool, Pi, which enables you to instantly monitor your progress and access the evidence to demonstrate your compliance. For example you can print all your purchase history to demonstrate that you are only purchasing compliant ingredients.

4. Acces our Company Dietitian, Anna-Maria Holt, who is registered with the Health Care Professions Council (HCPC) and member of the British Dietetic Association (BDA). AnnaMaria can provide you with guidance on nutritional standards, menu support and training.

Anna-Maria Holt BSc. PGDip, RD, Anna-Maria Holt RD, Company Dietitian Company Dietitian

Contact Anna-Maria anna-maria.holt@ pelicanprocurement.co.uk 01252 705 210

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For more information contact your Pelican representative, Debbie Craig debbie.craig@pelicanprocurement.co.uk or call 01252 705214 *Source: IRI InfoScan Total Market Flavoured Milk Value Sales 52 we 02.02.19

The Pelican Edge

Summer 2019.

29

EXPERTISE

COLLEAGUE SPOTLIGHT Andrew Greene, Head of Finance and Commercial Andrew Greene joined us at the beginning of April and is settling into life here at Pelican. He is a “Seagull”, not a bird fancier, but a Brighton and Hove Albion football fan. Andrew is pleased that BHA recently retained their Premier League status (by two points!) and so will return for another go next season!

How are you settling in to your new role as Head of Finance and Commercial?

First, I’d like to say how welcoming everyone has been, it’s made my first few weeks easier and I’m appreciative of that. I’m enjoying finding out how things work at Pelican and all about the interesting work that the team do. Hopefully you will continue answering my questions – there will be more as I continue to grow my understanding and working knowledge.

What attracted you to join Pelican Procurement?

I come from a professional services background, with time spent living and working both in the UK and abroad. During this time, I’ve enjoyed working in small and medium sized companies, many of whom form part of wider group organisations so I felt my experience fitted well with Pelican’s future. I was also attracted to the culture here. As a Chartered Accountant, the Pelican values: Transparent, Impartial and Professional, resonate with me.

That’s what attracted me.

What do you consider to be Pelican Procurement’s strengths?

Pelican has a great heritage which we should be very proud of. It was great to arrive in time for the 30th birthday celebrations. It

is clear this is a people business, and this is very evident when I speak to clients and the team here. Not to mention, our leading technology and professional procurement offering - it’s an exciting time for Pelican.

You started at the beginning of April, what were your first impressions when you arrived here?

As I’ve mentioned the people are very important, and there is a great willingness to do the right thing.

There are processes that have evolved which could be better, however, I am a believer of “if it isn’t broke don’t fix it”, instead learn from what works, improve on what we have and share this knowledge and learning widely.

What are some of the key skills and experiences you are bringing into this new role from your previous roles?

We’re all familiar with the stereotype of the “City Banker” and the Accountant, but I won’t be simply focused on the numbers or armed with a calculator at all times.

As colleagues get to know me you will see that I am more about the business, connecting people and processes and doing what’s right. I am passionate about adding value, making life simpler and easier, I even have a sense of humour!

What help do you need from colleagues right now?

What is your ideal way to spend the weekend?

I have two girls, Lara (4) and Isabelle (6) who keep me busy. Their endless curiosity, love of Disney princesses and dancing ensures my weekends are never dull. I have long forgotten the weekends when I was able to play golf, watch football and stay up late with a nice bottle of red without challenge, but I wouldn’t change that. It was Legoland last weekend!

At 6’ 5” tall I just fit under a normal doorway, so when doing the weekly shop I’m found doing my bit for the community retrieving items from upper shelves for shorter customers!

We are proud of our wellbeing programme. What would you choose, cake or fruit?

Cake, but don’t tell my wife. She is encouraging the children to eat healthy, so I am doing my bit and eating their left-over Easter Eggs.

And your favourite ice-cream flavour?

Definitely Ben & Jerry’s Cookie Dough.

Open mindset and transparency.

I ask colleagues to be proactive in sharing their experiences – good and bad - and open to embracing new ways of thinking. In return I will listen and take on board your views and opinions and be inclusive in what I do.

And finally. Early Bird or Night Owl? With my girls? I have no choice, I’m an early bird.

BOOST SALES WITH BRITAIN’S FAVOURITE CHOCOLATE BRANDS 1 x 48 52965

1 x 40 37381

1 x 48 52960

1 x 24 52972

1 x 32 54991 30 x 10 32098

30 x 10 38617 36 x 55 75326

24 x 45 10561

71% OF CONFECTIONERY IS PURCHASED ON IMPULSE* ©2018 Mars or Affiliates.

Source *Nielsen MAT, August 2018.

The Pelican Edge

Summer 2019.

CULTURE

CREATING A HAPPY, INSPIRING WORKPLACE AT PELICAN! We are keen on improving our working environment so that it is inspiring, motivating and supports our health and wellbeing.

In a study by Hassard and Cox (2017), the authors concluded that the physical environment of a workplace has a marked and measurable impact on people’s wellbeing and behaviour.

Through discussions with colleagues, we decided to change our working environment as we

spend most of our lifetime at work – so let’s make it more ours!

We asked staff to add something personal such as plants, photographs and photos of nature that can be turned to artwork on the wall with the aim of creating a psychologically supportive working environment.

The office is now a greener place and colleagues’ framed photographs hang proudly on the walls. The plan is to change the artwork around, so everybody gets their artwork displayed like you see in galleries and the workplace feels new and exciting.

SMALL CHANGES, BIG DIFFERENCES. At the beginning of the year, all of Pelican’s line managers took part in a building resilience workshop. They felt inspired and energised and ready to share learnings with the rest of the Pelican team.

One of the outcomes from the workshop was to encourage all colleagues to make small changes to their day to day to help them feel better and achieve more.

Here are a just a few examples of some of the new ideas that staff are now implementing: taking

screen breaks throughout the day, employing mindfulness practices such as meditation and taking a lunch break.

One commitment that we’ve seen our teams take up which fit in with this month’s Pelican wellbeing communication campaign move more, sit less is doing standing and walking meetings.

This is a great way to fit in some activity during the working day, burn more calories and change our mindset on what a meeting can look like and still be productive.

The Pelican Finance Team

In these pictures (right) you can see our Pi Support Team and Finance Team having their meetings standing up!

The Pi Support Team

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Summer 2019.

The Pelican Edge

EXPERTISE

AVOID COSTLY MISTAKES WHEN ORDERING NEW COMMERCIAL EQUIPMENT Make sure you’ve done your research and know exactly what you need to be aware of, to avoid costly mistakes.

Jo Leech, our commercial equipment specialist, shares her best practice and a real client story.

A client ordered a new cooker, with installation, and didn’t have a pre site survey as they thought it was a simple straightforward replacement like for like. However, when the Engineer arrived on the client’s site, he found that the existing cooker was built in as part of a suite.

The Engineer also found that there was no gas interlock system in the kitchen, which was against current regulations, and the existing gas rail had to be adjusted.

The other problem was the access into the kitchen. The doorway was too narrow to enable the old and new equipment to be moved into the area without it all being broken down.

In order to fit the new cooker, the old and new machines had to be taken apart, a new gas interlock system had to be fitted and the gas rail altered.

This resulted in an additional £2,000 unbudgeted cost and loss of sales as the kitchen was closed for the whole day, not to mention the stress levels.

JO’S TOP TIPS WHEN BUYING NEW CATERING EQUIPMENT →

Contact Jo for impartial commercial equipment advice today!

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

1. Check Your Installation Criteria for Gas and Electric Appliances.

Double check that your existing installation conforms with current regulations, particularly if you want to add new equipment to your kitchen. If you are not sure, always opt to have a professional site survey before you purchase the new equipment. It will be cheaper than rectifying mistakes afterwards. Also make sure that the person who will install the new appliance is qualified, so you are compliant with Gas legislation.

2. Measure Your Area. Make sure that you NOT ONLY measure the area where the new piece of equipment will actually fit into, BUT you also take into consideration the height of your ceiling, size of doorframes, staircases etc. especially if this is an older building.

This resulted in an additional £2,000 unbudgeted cost and loss of sales as the kitchen was closed for the whole day, not to mention the stress levels.

3. Delivery. A standard delivery for all equipment is to the ground floor area only, with very accessible access. If you need the appliance to be moved any further, extra charges will be applicable.

4. Removal of old equipment.

Electrical and gas appliances such as cookers, ovens, fridges, microwaves and even smaller appliances like blenders and slow cookers, are classed as WEEE (Waste Electrical and Electronic Equipment) Recycling. Disposal of old equipment must be processed and recycled following the WEEE regulations - confirming that it has been transported and disposed of in an environmentally friendly and fully WEEE-compliant way. In most cases, manufacturers and Engineers are willing to remove and dispose of old cooking and refrigeration equipment, but there is usually an additional charge for this.

The Pelican Edge

Summer 2019.

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!

OUR NON-FOOD CATEGORIES → Card processing Stationery Gas & lighting Cleaning & hygiene

OUR PROCUREMENT TEAM DELIVER SAVINGS. HERE'S A FEW EXAMPLES →

20% SAVING

on Chemical & Disposables Hospitality client spend was £250K Pelican team found savings of 50K

13.6% SAVING

Workwear

on Linen Hospitality client spend was £97,112 Pelican team found savings of £13,214

Laundry & linen

12% SAVING

Equipment & furniture Paint & DIY Tableware, disposables & party

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.

on Workwear Healthcare client spend was £41,000 Pelican team found savings of £4,920

8.8% SAVING

on Stationery Previous client spend was £38,000 Pelican Team found savings of £3,336

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

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