UNITED KINGDOM EDITION
Edge Magazine.
Your edge in hospitality and catering.
AUTUMN/WINTER 2026
Expert insight and menu trends TO HELP YOU PLAN AHEAD! ▶ Procurement and allergy
▶ Real operator stories
▶ Smarter tech for purchas-
▶ Grab & go and small
regulation updates
ing, stock and allergens
with measurable results plate menu trends
Stay ahead of the trends, with our latest Culinary Guides Packed with practical tips and recipes to keep your customers coming back for more.
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F&B Trends & Insights 2026–27
Plant-Based Food Trends & Insights 2026–27
Grab & Go Trends & Insights 2026–27
bit.ly/f-and-b-2026
bit.ly/plant-based-2026
bit.ly/grab-and-go-2026
CONTENTS
Contents Autumn/Winter 2026 UNITED KINGDOM Welcome to the latest edition of the Avendra Edge Magazine, focused on providing you with new solutions and the latest valuable market knowledge.
6 WELCOME We're excited to introduce this season’s The Edge Magazine 10 SUPPORTING THE NEXT GENERATION OF NHS CULINARY TALENT 12 BENEDICT'S LAW New allergy safety rules for schools in England
12
20 THE UNIVERSITY CATERING ROUNDTABLE Balancing value, sustainability and student experience 28 PUBLIC PROCUREMENT LAW UPDATES Payment transparency now in effect
20
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CONTENTS
72 34 34 GRAB & GO TRENDS & INSIGHTS 2026-27 A snapshot of key trends to help you meet changing customer needs 44 WAITING FOR VAT REFORM? Here's what hospitality operators can do now 50 HOW PI IS SIMPLIFYING PROCUREMENT ACROSS HOSPITALITY, HEALTHCARE AND EDUCATION
58 THREE COMMON MISTAKES OPERATORS MAKE WHEN PLANNING AN FF&E PROJECT 64 CASE STUDY Céile Care: One network, stronger outcomes for the care sector 72 THE SMALLER PLATE ECONOMY: A chef’s perspective on the GLP-1 trend 80 SUSTAINABILITY RULES FOR HOSPITALITY OPERATORS ARE LANDING FAST
EDITORIAL AND PRODUCTION TEAM Editor-in-Chief: Simona Hardy Editorial Director: Emily Rodway Assistant Editor: Dayene Moreira Designer: Nick Goodyear Copywriter: Peppa Sheridan
The Avendra Edge is a collection of resources designed to deliver the very latest actionable information and solutions. Autumn/Winter 2026 5
COMPANY
Welcome to the Autumn/Winter Edition of the Edge Magazine! I'm Ian Holliday, Vice President Growth and Retention at Avendra International, and I'm pleased to introduce the latest edition of The Edge Magazine. As we head into the final stretch of the year, hospitality, healthcare and education operators continue to balance rising costs, changing regulation and the need to deliver quality while protecting margins. In this edition, we look at some of the changes shaping our industry and, importantly, what they mean in practice. From procurement and sustainability, to technology and culinary innovation, we bring together insights and ideas to help you plan ahead and find new opportunities. 6 Autumn/Winter 2026
WHAT'S INSIDE? Procurement & sustainability We explore the latest regulatory changes affecting procurement, alongside practical insights into sustainability and responsible purchasing. You'll also find perspectives on how organisations can protect value while responding to growing environmental and reporting requirements.
COMPANY
P34: Grab & Go Trends
P20: University Catering Roundtable
Culinary trends & insights
and education, alongside our latest roundtable, exploring how university catering teams are balancing value, sustainability and the experience they deliver.
Our Head of Culinary, Paul Bloxham, shares the latest thinking on grab & go, changing consumer habits and the opportunities these trends create for foodservice operators. Technology & innovation We look at how technology can simplify procurement and day-today operations, including how our Pi platform is helping clients bring purchasing, stock, menus and allergen management together. Success stories You'll also find practical examples from across hospitality, healthcare
Plus, much more… We hope this edition gives you useful ideas, practical insight and inspiration as you plan for the year ahead. As your procurement partner, we're here to help you navigate change, find opportunities to improve value and support your teams with the insight, expertise and tools they need. If you'd like to discuss any of the topics covered in this edition, please get in touch at News_Europe@avendra.com. Autumn/Winter 2026 7
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COMPANY
Supporting the next generation of NHS culinary talent As a Gold Sponsor of NHS Chef of the Year 2026, Avendra International is proud to support a competition that shines a light on the skill, creativity and dedication of chefs working across NHS catering. For us, the partnership is about more than supporting a competition. It is about recognising the important role food plays in patient care, celebrating the people behind it and helping to develop culinary talent across the NHS.
10 Autumn/Winter 2026
Our Head of Culinary – Europe, Paul Bloxham, is taking on a particularly hands-on role this year as a mentor to Shibu Soman and Chacko Varghese from Epsom and St Helier University Hospitals NHS Trust. The pair are among the eight teams heading
Pictured, from left to right: George Bartlett, New Business Manager, Avendra International Chacko Varghese, NHS Chef of the Year Finalist, Epsom and St Helier University Hospitals NHS Trust Shibu Soman, NHS Chef of the Year Finalist, Epsom and St Helier University Hospitals NHS Trust Paul Bloxham, Head of Culinary, Avendra International
to the National Final in Birmingham this October.
fact that their dishes showcase global inspiration."
Paul has seen the calibre of their cooking and is thrilled to be helping them turn their talent into a clear plan for the final.
Mentor Week brought the finalists and mentors together to build relationships, share ideas and start developing their approach to the final.
"I'm really excited about working with my finalists. The diversity and authenticity of their food is just sensational. They're cooking from the heart, and I love the
Paul shares, "The talent is a given. It's the planning and the detail that can create the marginal difference."
We're looking forward to following their journey and celebrating the incredible talent, diversity and passion within NHS catering.
Autumn/Winter 2026 11
LEGISLATION
Benedict's Law: New Allergy Safety Rules for Schools in England From September 2026
ABOUT THE AUTHOR Anna-Maria Holt RD is a Registered Dietitian with more than 20 years' experience supporting schools and catering teams with allergen management, school food regulation and allergen awareness training. She works as both an NHS and freelance dietitian. 12 Autumn/Winter 2026
LEGISLATION
From September 2026, schools in England must meet new statutory requirements1 to strengthen allergy safety and better protect pupils living with food allergies. Known as Benedict’s Law, the changes follow the death of five-year-old Benedict Blythe from an allergic reaction at school and the campaign led by his family to make schools safer for every child living with an allergy.
Schools this applies to ✓ State-maintained primary and
secondary schools, including special schools
✓ Pupil referral units ✓ Academies and free schools
Independent schools should also prepare, as equivalent requirements are expected through updated regulatory standards.
What schools must have in place from September 2026 ✓ Create and publish a whole-
school Allergy Safety Policy
✓ Provide allergy awareness
training for all staff
✓ Put Individual Healthcare Plans
(IHPs) in place for pupils with allergies
✓ Stock spare adrenaline
auto-injectors (AAIs) for emergency use
✓ Record serious incidents and
near misses to support learning and improvement
Note: This guidance applies to schools in England. Schools in Scotland, Wales and Northern Ireland operate under separate legislation. 1. Allergy safety in schools (Statutory Guidance) available at: https://assets.publishing.service.gov.uk/ media/6a4b8f49045e1108aaa5ebbc/allergy_safety_in_schools_statutory_guidance_June_2026.pdf
Autumn/Winter 2026 13
LEGISLATION
LEGISLATION
Responsibility sits with the whole school Allergy safety requires a wholeschool approach. Staff including teachers, catering teams, lunchtime supervisors and support staff must have the awareness and training needed to recognise anaphylaxis (a serious allergic reaction) and respond appropriately. Ultimate accountability sits with governing bodies, management committees and proprietors. The guidance recommends that a named senior leader takes day-to-
day responsibility for allergy safety, ensuring the whole-school Allergy Safety Policy is implemented, reviewed annually and published. While catering teams play an important role in managing foodrelated allergen risks, responsibility for allergy safety should not sit solely with the catering manager. School inspectors will look for evidence of how allergy safety policies are understood, implemented and monitored - not simply whether a policy exists.
Safe catering and daily management Schools should ensure: ✓ Accurate, accessible allergen
✓ Menu or ingredient changes are
✓ Pupils with allergies are safely
✓ Cross-contact risks are minimised
information is available for all food served
identified at mealtimes and catering teams understand their IHP requirements
communicated and allergen risks reassessed before serving through safe food preparation, storage and serving procedures
Autumn/Winter 2026 15
LEGISLATION
Four steps to prepare now 1
Easily access all of the links below via the QR code or bit.ly/benedict26
Create your Allergy Safety Policy Use the Department for Education template to develop your wholeschool approach. https://assets.publishing.service.gov.uk/media/6a4b63d1045e1108aaa5eb84/Allergy_safety_policy_template.pdf
2
Create Individual Healthcare Plans Put IHPs in place for pupils whose allergies require additional support at school. An editable template is available here: https://www.gov.uk/government/publications/allergysafety-in-schools
3
Organise allergy training for all staff Ensure teachers, catering teams, lunchtime supervisors and other relevant staff know how to recognise and respond to allergic reactions. For caterers: allergytraining.food.gov.uk For teachers and support staff: theallergyteam.com/schools-training
4
Order and manage spare adrenaline auto-injectors Ensure devices are correctly stored, accessible and staff know how to use them.
Existing responsibilities remain. Schools must continue to provide accurate allergen information for all food served, meet School Food Standards, and support pupils with allergies and other medical dietary needs. 16 Autumn/Winter 2026
LEGISLATION
How Avendra can help Avendra can support schools and catering teams with the practical implications of the new guidance across food procurement, allergen management and catering operations, including: ✓ Allergen awareness training
and resources
✓ Supplier and product allergen
information
✓ Reviewing processes for menu
and product changes
✓ Strengthening communication
between school leaders, catering teams and suppliers
✓ Digital allergen management
through the Pi eProcurement system (Piranha)
Get in touch with the Avendra team Contact your Avendra International account manager or email News_Europe@avendra.com Autumn/Winter 2026 17
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INSIGHTS
The University Catering Roundtable Balancing value, sustainability and student experience
20 Autumn/Winter 2026
INSIGHTS
University catering has become about far more than simply serving food. Today, it sits at the heart of student wellbeing, campus culture and the overall university experience; however, at the same time, catering teams are having to manage rising costs, increasing sustainability expectations and changing student behaviours.
Participants included:
To explore these challenges, Avendra brought together senior leaders from across higher education for a virtual roundtable discussing the future of university catering. The conversation highlighted a sector balancing affordability, quality, sustainability and operational efficiency, while ensuring food remains central to student life.
Melissa Browne Acting Director of Campus Services & Chair of CUBO University of Kent
Jo Hardman Director of Commercial Services Lancaster University
Matt Weston Associate Director of Food & Beverages Birkbeck, University of London
George Bartlett Procurement Specialist Avendra International
Chris Mellins Director of Food, Beverage & Operations University of Birmingham
Food as part of the student experience As the conversation began, one of the strongest themes to emerge was the importance of food in creating a sense of belonging on campus. Participants agreed that dining spaces are no longer simply places to eat. They are where friendships form, communities grow,
and students feel connected to university life. As Jo Hardman explained: “Food is fundamental. It creates community, supports wellbeing and contributes to the overall student experience. It plays a much bigger role than simply providing something to eat.” The discussion also explored how universities are increasingly recognising that catering can help students Autumn/Winter 2026 21
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feel represented and welcomed within diverse campus communities, as Melissa Browne reflected: “Students will always look at the academic offer first, but they quickly move on to asking what their experience is going to be like. The experience is what makes you different.” Delivering value in challenging times Affordability remains one of the biggest challenges facing catering teams. While inflation, labour costs and utilities continue to put pressure on budgets, institutions are working hard to protect value for students without compromising quality. Everyone discussed how smarter procurement, supplier partnerships and varied price points can help to balance financial pressures with student expectations. As George Bartlett commented: “Universities are under pressure from every direction. Food inflation, labour costs, National Insurance increases, and utilities costs continue to impact operating budgets.” However, participants agreed that value isn't simply about offering the cheapest option, as Chris Mellins noted: “Students are looking for value, but value doesn't always mean the cheapest option. It's about creating offers that meet different needs and different budgets.”
Sustainability moves centre stage Sustainability now underpins many catering decisions, from reducing food waste and responsible sourcing to packaging and carbon reduction. For Matt Weston, the challenge is balancing environmental ambition with commercial reality. “The challenge is finding the point where sustainability, commercial viability and customer demand overlap. That's the sweet spot we're all trying to achieve.” George highlighted that Avendra's Carbon Footprint calculator and Food Checker tools are helping university teams and students better understand the environmental and nutritional impact of menu choices - giving sustainability ambitions a practical, measurable foundation. Everyone agreed that the most successful sustainability initiatives are often those that also improve operational efficiency and help manage costs, while students increasingly expect universities to demonstrate genuine environmental leadership. Autumn/Winter 2026 23
INSIGHTS
Using data to make better decisions All agreed that technology and data are becoming increasingly important tools for catering teams. From procurement information and EPOS systems to stock management and customer insights, better data is helping to improve efficiency, understand demand, and also helping towards waste reduction. As Chris Mellins explained: “Data is knowledge. The more information we have about customer behaviour and operational performance, the better equipped we are to improve the experience.” George Bartlett added that connecting procurement data with wider operational systems offers significant opportunities to improve efficiency, strengthen supplier relationships and ultimately make more informed purchasing decisions.
People remain at the heart of hospitality While digital ordering, loyalty schemes and operational technology continue to evolve, participants were unanimous that technology should enhance rather than replace the human side of hospitality. Perhaps the most memorable moment of the discussion came from Melissa Browne, who recalled a catering event at the University of Kent. “At one of our catering events, a student from Ghana saw Jollof rice being served and said, 'I feel like somebody is thinking about me.'” It was a powerful reminder to all that food creates community, inclusion and a sense of belonging – it’s far more than simply putting meals on plates.
Read the full University Catering Roundtable, with additional insights from all five participants: bit.ly/ucr-full Avendra International works with universities to strengthen procurement, improve supplier relationships and support more informed catering decisions. If you'd like to explore how we can support your institution, contact our education team at News_Europe@avendra.com Autumn/Winter 2026 25
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LEGISLATION
Public Procurement Law Updates
Payment Transparency Now in Effect From April 2026
28 Autumn/Winter 2026
Meikan Perumall Tender Team & Contracts Manager
LEGISLATION
Further transparency requirements under the Procurement Act 2023 have come into effect from April 2026, introducing new payment reporting obligations for contracting authorities. Under Section 70 of the Act, contracting authorities are required to publish information on individual payments of more than £30,000 (including VAT) made under qualifying public contracts where the procurement procedure commenced on or after 1 April 2026. The information is published quarterly through the Central Digital Platform/ Find a Tender service and includes details such as the contracting authority, supplier, relevant contract, payment value and payment date.
Section 70: Payment Transparency Requirements ✓ Payment Threshold
Contracting authorities must publish information on individual payments of more than £30,000 (including VAT) made under qualifying public contracts.
✓ Scope
The requirement applies where the procurement procedure commenced on or after 1 April 2026.
✓ Information Published
Details include the contracting authority, supplier, relevant contract, payment value and payment date.
✓ Reporting Timeline
The first reporting period covered April–June 2026, with publication required by the end of July. Reporting will continue quarterly.
✓ Publication Platform
Information is published quarterly through the Central Digital Platform/Find a Tender service.
Autumn/Winter 2026 29
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LEGISLATION
Important exemptions and transitional provisions There are important exemptions and transitional provisions, so the requirement does not automatically apply to every public-sector organisation or every existing contract. For example, contracts awarded by schools are excluded, and contracts procured under the previous procurement regime are not brought into scope simply because payments continue after April 2026. Understanding whether a contract falls within scope will therefore be an important first step for contracting authorities when preparing for reporting.
How Avendra can support ✓ For our public-sector clients,
Avendra will continue to consider these evolving transparency requirements as part of our procurement and contract management processes.
✓ Where relevant, we can help cli-
ents understand which procurements may fall within scope and support the identification of the contract and supplier information needed for their reporting.
The statutory responsibility for publication remains with the contracting authority.
Get in touch We're committed to keeping you informed and prepared for the latest changes in procurement legislation. For ongoing support and advice, contact us at News_Europe@avendra.com
For more details on the Procurement Act 2023, visit the Government Guidance on Transforming Public Procurement. bit.ly/TPP-2026
Autumn/Winter 2026 31
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EXPERTISE
Paul Bloxham Head of Culinary Avendra International Europe Grab and go is no longer just a convenience offer. For many foodservice operators, it's become one of the biggest opportunities to increase revenue, improve customer satisfaction and make better use of every trading period throughout the day. Consumer habits are evolving, with more people snacking, looking for better food on the go and choosing options that suit their lifestyles. This gives operators an opportunity to refresh their offering, meet changing customer expectations and support business growth.
Grab & Go Trends & Insights 2026-27 A snapshot of key trends to help you meet changing customer needs
34 Autumn/Winter 2026
EXPERTISE
Grab and go now accounts for almost a quarter of all eating out occasions in the UK. Average spend per visit has risen to £12.98, up 8.5% year on year - driven by higher expectations and a willingness to pay for quality. (Lumina Intelligence, 2026). Across the hospitality, healthcare and education operations I work with throughout the UK, Ireland and Continental Europe, I’m seeing the same shift: grab and go is no longer a secondary offer. In many sites, it has become one of the busiest food touchpoints in the building. The operators getting it right aren't simply adding more products, they're understanding when, why and how customers are choosing to buy.
#1
The Rise of Micro-Moments The traditional three-meal day is fading. Customers are increasingly eating little and often, replacing structured meals with quick, flexible occasions driven by convenience, energy and lifestyle. More than half of all grab and go visits are now a quick bite rather than a full meal.
In our latest Grab & Go Trends 2026–27 Culinary Guide, we explore the twelve trends reshaping this fast-growing category, from protein-rich meals and premium lunch solutions to global flavours, functional beverages and the rise of smaller, more intentional eating occasions.
Here are five trends every operator should have on their radar.
What this means for operators. The opportunity is to design ranges around the moments that drive purchasing decisions, from the mid-morning energy dip to the late-afternoon slump.
Autumn/Winter 2026 35
EXPERTISE
#2
#3
Protein has become a priority for consumers across Europe, not just gym-goers, but anyone looking for convenient, satisfying options on the go.
Lunch has not disappeared, but expectations have changed. Customers are looking for better-quality options and are willing to trade up when the experience feels worthwhile.
The Protein Pivot
What this means for operators. Protein-rich wraps, snack pots, yoghurts, salads and functional drinks are moving from niche products to everyday purchases, creating new opportunities for grab and go ranges.
36 Autumn/Winter 2026
The New Lunch Standard
What this means for operators. Fewer, better choices with clear provenance, visible quality and a strong flavour story can create more value than broad, undifferentiated ranges.
EXPERTISE
#4
#5
Global cuisines are no longer just a menu trend. Customers are becoming more adventurous and expect authentic flavours, from Korean-inspired wraps and Levantine bowls to Mexican-led handheld formats.
Grab and go drinks are evolving alongside food. Customers are looking beyond coffee and soft drinks towards beverages offering hydration, protein, energy or wellness benefits.
Global Flavours Go Mainstream
Beyond Caffeine
What this means for operators. What this means for operators. The opportunity is not to chase every cuisine, but to build credible offers around a select few.
As always, lead with flavour first, function second. The best functional drinks earn their place on the counter because they taste good, and the wellness story is the reason customers come back.
Autumn/Winter 2026 37
EXPERTISE
Recipe Thai Red Curry Samosa Coriander & chili chutney Also works frozen and oven-baked - cook from frozen for a few extra minutes Ingredients
Method
Samosa filling 2 tbsp vegetable oil 1 small onion, finely diced 2 tbsp Thai red curry paste 300g potato, peeled and finely diced 1 carrot, finely diced 100ml coconut milk 100g frozen peas 1 tbsp fish sauce (or soy sauce) 1 tsp palm sugar or brown sugar Juice of 1 lime Small bunch coriander, chopped
Samosa filling 1. Heat oil in a pan and fry the onion until soft. Add curry paste, cook for 1-2 minutes until fragrant. 2. Add potato and carrot, stirring to coat in the paste. Pour in coconut milk, cover and simmer for 10-12 minutes until potato is tender. 3. Stir in peas, fish sauce, sugar, lime juice and chopped coriander. Cook for 2 more minutes, leave to cool completely. Samosa assembly 1. Cut filo sheets into long strips, brush with melted butter. Place a spoonful of filling at one end, fold into triangles, sealing edges with a little more butter. 2. Deep-fry samosas in batches at 180°C for 3-4 minutes until golden and crisp (or brush with oil and
Samosa assembly 8 sheets filo pastry 50g butter or oil, melted, for brushing Vegetable oil, for frying (or spray oil for baking) Chutney Large bunch coriander 2 green chillies 1 garlic clove Juice of 2 limes 1 tsp caster sugar 2 tbsp coconut milk or yoghurt Salt, to taste
38 Autumn/Winter 2026
EXPERTISE
Serves 4 (makes 16) bake at 200°C for 15-18 minutes, turning once). Chutney. Blend the coriander, chillies, garlic, lime juice, sugar and coconut milk until smooth. Season with salt. Serving. Serve samosas hot, with the chutney alongside for dipping.
Scan the QR code to watch our video
These five trends are just the starting point. The full Grab & Go Trends 2026–27 Guide explores all twelve trends, with practical insights to help operators turn changing consumer habits into commercial opportunities. Download your full guide Alternate link: https://bit.ly/grab-and-go-2026
To explore how we can support your grab-and-go strategy, contact your Avendra International account manager or email News_Europe@avendra.com
Autumn/Winter 2026 39
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SNAP is a comprehensive new range of everyday favourites and innovative products, created using top quality ingredients and tiered to suit all budgets. We’ve fantastic new trend-led flavours and carriers. SNAP includes gluten free, vegan, vegetarian, less than 400kcal and high protein products.
We produce high-quality chilled, hot and frozen hand-held food including sandwiches, wraps, baguettes, ciabattas, salads, hot pots & snack pots. SNAP - great food for busy days We’re very proud to have launched SNAP into the market this Summer. If your days are anything like ours, we know how much it means to grab a few minutes to yourself. SNAP understands real life and offers calm amidst life’s chaos. SNAP offers convenience, nourishment and comfort for those trying to make sense of the incessant noise now surrounding the right foods to eat. SNAP is fresh, fast and created for busy people
Get in touch. For more information on the new branding and range contact News_Europe@avendra.com www.aroundnoon.com Autumn/Winter 2026 41
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EXPERTISE
Waiting for VAT Reform?
Here's what hospitality operators can do now.
44 Autumn/Winter 2026
EXPERTISE
Michelle Parnham Sales Director
Margins are under pressure, costs continue to rise, and hospitality operators are being asked to do more with less. Across the UK, hotels, restaurants, pubs and leisure venues are managing higher wages, increased National Insurance contributions, business rates and ongoing food inflation, while continuing to deliver the high-quality experiences guests expect. Against this backdrop, the hospitality industry continues to campaign for a reduction in VAT from 20% to 10%, bringing the UK more closely in line with many European markets. At this stage, however, a wider 10% hospitality VAT rate remains an industry campaign rather than confirmed Government policy, with no agreed implementation date.
What has been confirmed is a temporary 5% VAT rate for eligible children's meals and certain family attractions from 25 June to 1 September 2026. While any support for the sector is welcome, most hospitality operators cannot afford to wait for future policy changes. Take action now The reality is simple. Some things are outside your control; your procurement strategy isn't one of them. Every day, hospitality operators make hundreds of purchasing deci-
The reality is simple. Some things are outside your control; your procurement strategy isn't one of them. Autumn/Winter 2026 45
EXPERTISE
sions that directly impact profitability, operational efficiency and guest satisfaction. Yet many businesses don’t have time to benchmark their spend, review supplier performance or explore whether better commercial terms are available. That's where the right procurement partner can make a significant difference. At Avendra International, we work with hospitality businesses of all sizes, from independent operators to large multi-site groups. We understand the challenges you face because we work alongside hospitality operators every day. Our role is not simply to reduce costs. It's to help operators build stronger, more efficient and more profitable businesses.
Where Procurement Can Deliver Immediate Value A procurement review can often uncover opportunities in areas such as: ▶ Supplier negotiations and
improved commercial terms
▶ Food, beverage and non-
food purchasing efficiencies
▶ Product alternatives that
maintain quality while reducing costs
▶ Menu and category optimi-
sation to protect margins
▶ Supplier consolidation to
reduce administration and complexity
▶ Procurement technology that
improves visibility and control
▶ Waste reduction and
identification of hidden cost leakage
For many operators, the savings can be significant. Equally important is the time that can be given back to operational teams. Less time spent managing suppliers, chasing pricing issues and processing paperwork means more time focused on employees, guests and growing the business. 46 Autumn/Winter 2026
EXPERTISE
A Simple Place to Start One of the easiest ways to understand the opportunity within your business is through a procurement benchmark review. Our specialists compare your current purchasing arrangements against market opportunities, helping identify where savings, efficiencies and operational improvements may exist. In many cases, operators are surprised by how much value can be unlocked without compromising quality or service. Supporting Hospitality Through Uncertain Times The hospitality sector has always been resilient.
While the industry continues its campaign for VAT reform, operators still need practical ways to protect profitability today.
Whether you operate a hotel, restaurant, pub, leisure venue or hospitality group, Avendra International can help you gain greater control over purchasing spend, improve operational efficiency and unlock long-term value. We get it, and we can help. Discover how our hospitality procurement specialists can help your business do more with less – contact us at News_Europe@avendra.com.
One of the easiest ways to understand the opportunity within your business is through a procurement benchmark review. Autumn/Winter 2026 47
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SYSTEMS
How Pi is simplifying procurement across hospitality, healthcare and education Matt Ferris Pi Product Manager Avendra International
SYSTEMS
One platform to bring purchasing, stock, menus and more together. Managing a catering operation means juggling ordering, invoicing, stock, waste, menus, allergens and financial reporting, often across multiple sites and teams. Pi, Avendra International's cloud-based eProcurement platform, brings these processes together in one place, giving operators greater visibility, consistency and more time to focus on their operation.
Here's how hospitality, healthcare and education clients across the UK, Ireland and Europe are using Pi.
Simplify purchasing and improve spend visibility Managing purchasing across multiple sites can mean a lot of orders, suppliers and processes to keep track of. Pi brings these together in one place, helping teams save time and giving them a clearer view of purchasing across their operation. “Pi is one of the best systems I’ve worked with. It’s intuitive, efficient and it saves our chefs a massive amount of time. It gives us the level of transparency and assurance we need when operating and managing multiple sites.” Paul Dempsey Chief Operating Officer PREM Ireland
Autumn/Winter 2026 51
SYSTEMS
Keep menus and allergen information up to date Across hospitality, healthcare and education, allergen compliance is non-negotiable. Pi's Menu & Allergen Management module helps operators keep product, recipe and menu information accurate, up to date and accessible. At University of West London Students' Union, the module supports allergen management across a multi-site catering and retail operation: "[With the Pi system], my team can order from an approved basket of products and access allergen data with ease." Rob Carr Head of Commercial Operations University of West London Students' Union
Manage stock and reduce food waste Pi's Stock Management and Food Waste Monitoring modules give operators a clearer picture of what's being ordered, used and wasted, helping teams identify opportunities to improve efficiency, reduce costs and support sustainability goals. At an NHS hospital, Pi's Food Waste Management module helped the catering team reduce food waste by 15%. By tracking waste at ward and item level, the team could identify where losses were occurring and develop targeted reduction plans. For stock management, Pi can also build and update stock sheets using supplier invoice data, provide instant stock valuations and support multiple sites and store locations.
Dressing hospitality, healthcare
and education across the globe
Enquire with the Chef Works & Bragard Team E: News_Europe@avendra.com T: 01252 705 214 Please visit www.chefworks.co.uk www.bragard.co.uk
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TO SHOP
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SYSTEMS
Simplify patient and resident meal ordering For healthcare operators, Pi also includes Picnic, an electronic meal ordering module developed in collaboration with NHS clients. It gives patients and residents a simple way to order meals directly from their bedside. At Royal Brompton & Harefield hospitals, Picnic forms part of a wider Pi setup alongside online ordering, stock and invoice management. “Using the Pi system has been a game-changer for our operations. Alongside electronic patient meal ordering, we use several Pi modules, including online ordering, stock management and invoice management.” Nuno Matias Catering Services Manager Royal Brompton & Harefield
One platform. Greater visibility. From purchasing and stock management to menus, allergens, invoices, food waste and patient meal ordering, Pi brings key catering processes together in one platform. For multi-site operators, that means less time spent managing disconnected processes, greater visibility across the operation and more time to focus on delivering great food and service. Pi is available to all Avendra International clients at no additional cost, including setup, training and ongoing support as part of our value-added service.
Want to see how Pi could work for your operation? Speak to your Avendra International account manager or contact News_Europe@avendra.com to find out which modules are available in your region or arrange a demo.
Autumn/Winter 2026 55
COOLING YOU CAN COUNT ON. PERFORMANCE YOU CAN TRUST.
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Western Blueprint is a full-service design and build specialist focused on delivering high-performance commercial hospitality environments. For over 20 years, we've partnered with clients to transform concepts into commercially successful spaces. Strategic design. Technical precision. Intelligent build. Creating environments that improve efficiency, enhance customer experiences and are built for the future. News_Europe@avendra.com www.w-blueprint.co.uk @westernblueprint
EXPERTISE
Furniture, Fixtures & Equipment:
Three common mistakes operators make when planning an FF&E project 58 Autumn/Winter 2026
EXPERTISE
Jo Leech FF&E Specialist Avendra International
When operators start planning a commercial catering equipment project, the focus is often on the equipment itself. But in my experience, the success of a project is usually determined long before any equipment is ordered. I’ve worked on projects ranging from hotel refurbishments and school kitchen upgrades to new food technology classrooms and extraction system replacements. During that time, I’ve seen firsthand the challenges operators face and the common mistakes that can lead to delays, additional costs and missed opportunities.
Here are the three most common mistakes I see operators make when planning an FF&E project, and how to avoid them ... Learn more
Autumn/Winter 2026 59
EXPERTISE
1
Starting the conversation too late
2
Focusing solely on price
One of the biggest mistakes I see operators make is waiting until they are ready to buy before seeking advice.
When comparing proposals, it can be tempting to focus on the headline cost. However, I advise operators to look beyond the initial figures.
The earlier a project is discussed, the more options are available. Early planning creates time to review different layouts, explore alternative solutions and understand the wider implications of the project.
Different project partners can offer different approaches, designs and levels of support. The cheapest option is not always the most suitable for an operation’s long-term needs.
Often, the best solutions come from having time to consider different approaches rather than rushing to a purchasing decision.
Every project is different. It’s important to understand not only what you’re buying, but who you’re working with and how that solution will support your operation in the future.
Whether it’s a hotel breakfast area, a school kitchen or specialist catering equipment, getting expert input at the start of the process can help avoid costly changes later.
Taking time to compare options and understand the strengths of different suppliers can help operators make a more informed decision and gain greater confidence in their investment.
60 Autumn/Winter 2026
EXPERTISE
Plan early to keep your options open If there’s one piece of advice I would give, it’s to start planning as early as possible.
3
Underestimating project complexity
Many operators begin with the assumption that an FF&E project is simply about replacing equipment. In reality, larger installations often involve building works, ventilation systems, extraction equipment, electrical services and project coordination. Without the right support, managing these moving parts can quickly become a significant challenge. Equipment is often only one part of the overall project. There can be multiple contractors, services and deadlines that all need to come together at the right time. This is where experienced project management and trusted delivery partners can make a significant difference, helping ensure projects run smoothly and reducing the burden on operators.
Investing in new catering equipment or refurbishing a kitchen can represent a significant cost, and requirements often change as plans develop. Starting early gives operators time to understand what they really need, compare solutions and costs, and consider the practical impact on their operation. The more time you allow, the more confident you can be that you’re making the right longterm decision. Thinking about an upcoming FF&E project? Our FF&E team at Avendra International helps operators across hospitality, education and healthcare navigate complex catering equipment projects, compare options and make informed decisions from initial concept through to delivery. Contact us at News_Europe@avendra.com.
Autumn/Winter 2026 61
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CASE STUDY
One network, stronger outcomes for the care sector
Fergus McNulty Director of Marymount Care Centre Founding Chair, Céile Care For independent care providers, balancing rising costs, regulatory pressures and workforce challenges is an ongoing reality. For Fergus McNulty, Director of Marymount Care Centre and founding chair of Céile Care, the answer lay in finding the right partner. Marymount is part of Céile Care, a collective of family-run care 64 Autumn/Winter 2026
homes across Ireland that enables providers to share knowledge, pool resources, and tackle challenges together. A key part of that model has been partnering with Avendra International to strengthen procurement across the network. Strengthening procurement through partnership Members like Marymount who partner with Avendra International can benefit from improved pricing, greater purchasing visibility and access to a trusted supplier base, while still retaining their independence.
Client
Marymount Care Centre, part of the Céile Care network
Sector
Care Sector / Independent Care Homes
Challenge Rising costs, administrative pressures and limited purchasing power Solution
Collaborative procurement with Avendra International, supported by the Pi platform and dedicated account management
Result
Improved pricing, real-time spend visibility, simplified processes and reduced administrative burden
CASE STUDY SNAPSHOT
CASE STUDY
Autumn/Winter 2026 65
CASE STUDY
Fergus shares, “Our biggest outlay after staffing… is food… that’s where Avendra comes in - they help us to make the most of that.” Driving operational efficiency without losing independence The Pi eProcurement platform is playing a central role, providing real-time insight into spend, supplier performance and compliance. From menu planning and allergen management to invoice consolidation, the system is helping
care homes simplify processes and reduce administrative burden. For many homes, this visibility is transformative. Fergus shares, “For homes led by nurses rather than finance professionals, that’s a game-changer.” Account management support Alongside the technology, dedicated account management ensures issues are resolved quickly
“Our biggest outlay after staffing … is food … that’s where Avendra comes in they help us to make the most of that.” Autumn/Winter 2026 67
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CASE STUDY
We could hire a procurement manager, but why would we when we already have Avendra? We trust them to act in our best interests. and opportunities for improvement are continually identified. Importantly, this model enhances rather than replaces independence, giving providers the tools and confidence to operate more efficiently. Fergus concludes, “We could hire a procurement manager, but why would we when we already have Avendra? We trust them to act in our best interests. They validate prices, solve problems and free up our internal resources to focus on care.”
Read the full case study here bit.ly/ceile_care Get in touch. If you want to learn more about how Avendra International can support your organisation with consistent quality, cost savings, and efficiencies, contact us News_Europe@avendra.com
Autumn/Winter 2026 69
serving up A TREAT
Trusted by leading brands, Carpigiani’s world renowned soft serve ice cream equipment is the most advanced on the market.
Scan the QR code to learn more News_Europe@avendra.com
Machines for all applications: High capacity floor models to compact countertop machines Unique self-pasteurisation: Means cleaning up to every 42 days High quality profits: With the Carpigiani 161T, annual profits can be up to £30,660 +VAT with 20 serves per day, or £76,650 +VAT with 50 serves per day Electronic consistency control: Optimum performance for continual demand
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Our pastry chefs and ice cream makers combine traditional craftsmanship with innovation to create high-quality desserts designed for busy kitchens. We provide bespoke products, expert guidance and personalised support, to help customers enhance their dessert menus with ease. Everything we do is driven by one simple aim: making dessert a pleasure! For enquiries: News_Europe@avendra.com
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EXPERTISE
The S M A L L E R Plate Economy
A CHEF’S PERSPECTIVE ON THE GLP-1 TREND
72 Autumn/Winter 2026
EXPERTISE
Paul Bloxham Head of Culinary Avendra International Europe
Diners are changing how they think about food, creating a bigger opportunity for chefs and operators to rethink what's on the plate.
How changing appetites are reshaping menus across the UK and Europe.
Across the UK and Europe, there's growing demand for protein-rich, fibre-forward, nutrient-dense dishes, greater portion flexibility and more choice over what goes on the plate. GLP-1 weight-loss medicines are accelerating the conversation around appetite and portion size, but this shift goes much further. People are increasingly looking for food that feels satisfying without necessarily wanting a large portion. For foodservice, that creates an opportunity to rethink the traditional meal. Smaller portions, flexible formats and nutrient-dense dishes can offer more choice, reduce waste and protect margins, without compromising flavour or experience. This isn't about creating a “GLP-1 menu”. It's about making food work harder for changing appetites, and making every bite count.
Learn more
Autumn/Winter 2026 73
EXPERTISE
Smaller portions, bigger expectations The opportunity isn't simply to serve less. For chefs, the challenge is making a smaller plate feel generous. Height, colour, negative space and considered garnishes can all create a sense of abundance before the first bite. It's a principle familiar from fine dining, but one that's increasingly relevant across everyday foodservice: A smaller portion that looks mean kills repeat business faster than any menu strategy can fix. The same applies to flavour. When there are fewer bites, every one needs to count. Concentrated sauces, layered umami, acidity and seasoning can make a smaller portion feel complete rather than reduced.
74 Autumn/Winter 2026
EXPERTISE
The waste opportunity
Give diners more control Small plates, half portions and build-your-own formats allow diners to choose what works for their appetite. And this isn't just about GLP-1s. Giving people more flexibility works for anyone who wants a lighter meal or simply doesn't want a large portion. The same approach can work for dessert. A smaller tasting portion can keep the indulgence and the ritual without the full pudding.
Getting portioning right has another clear benefit: less waste. WRAP estimates that food waste costs the hospitality and food service sector £3.2 billion every year – or an average of £10k per outlet, per year.* Plate waste is particularly relevant to chefs. When food comes back uneaten, the cost has already been incurred through purchasing, preparation and cooking. Better portion control can help reduce what's left on the plate while protecting food costs.
* Source: https://www.wrap.ngo/taking-action/food-drink/ sectors/hospitality-food-service
Autumn/Winter 2026 75
EXPERTISE
Don't create a “GLP-1 menu” Perhaps the biggest opportunity is to avoid making the trend too literal. European markets are at different stages when it comes to GLP-1 adoption and attitudes towards weight-loss medication. A menu designed specifically around the medication could also risk making diners feel singled out. Instead, build flexibility into the menu for everyone. Use language such as “tasting portion”, “small plate” or “chef's portion” rather than “diet” or “light”. Give diners options without asking them to explain why they want them.
And make sure the food itself remains the hero.
76 Autumn/Winter 2026
EXPERTISE
A chef's checklist Can we offer more flexibility? Look at half portions, small plates and build-your-own formats. Does a smaller portion still feel generous? Review plating, colour, texture and presentation. Are we building around nutrient density? Think beyond protein and make better use of fibre-rich vegetables, pulses and wholegrains. What happens to drinks and dessert sales? Consider how changing appetites could affect these categories. Are we measuring what comes back? Use food waste data to understand whether portion changes are actually reducing plate waste.
We get it, and we can help. Want to explore what changing appetites could mean for your menus? Speak to the Avendra International team: News_Europe@avendra.com.
Autumn/Winter 2026 77
Award-winning ice cream
SCOOPING
ICE CREAM TUBS
BRAKES CODE
FLAVOUR
SIZE
BRAKES CODE
FLAVOUR
591179
VANILLA
1 x 4ltr
104838
SALTED CARAMEL
24 x 100ml
57084
TRULY CHOCOLATE
1 x 4ltr
461565
VERY VANILLA
24 x 100ml
57692
SALTED CARAMEL
1 x 4ltr
461566
STRAWBERRIES & CREAM
24 x 100ml
57087
STRAWBERRIES & CREAM
1 x 4ltr
461567
TRULY CHOCOLATE
24 x 100ml
461569
HONEYCOMB
1 x 4ltr
5026319
CHOCOLATE GUINNESS
24 x 100ml
125072
COCONUT P B
1 x 4ltr
107999
MANGO SORBET P B
24 x 100ml
131385
CHERRIES & CLOTTED CREAM
1 x 4ltr
128858
VANILLA P B
24 x 100ml
57086
MANGO SORBET P B
1 x 4ltr
128859
SALTED CARAMEL P B
24 x 100ml
5031736
CHOCOLATE GUINNESS CAKE
1 x 4ltr
132692
CHOCOLATE P B
24 x 100ml
136242
MINT CHOCOLATE P B
24 x 100ml
135808
ICE CREAM FOR DOGS P B
12 x 90ml
STICKS & LOLLIES BRAKES CODE
FLAVOUR
SIZE
136754
CLASSIC TRIPLE CHOCOLATE
20 x 80ml
136753
CLASSIC SALTED CARAMEL
20 x 80ml
150127
MINT CHOCOLATE
20 x 80ml
150126
CLASSIC P B
20 x 80ml
145915
LITTLE JUDE’S FRUIT LOLLY P B
24 x 55ml
PB - PLANT BASED
SIZE
news_europe@avendra.com
LOCAL WITHOUT THE LEGWORK
One price list. One order. Multiple local suppliers.
Nathan Jennings Accounts Director - Contract Catering
07842 440 673 nathan@unitedfresh.co.uk
Great ingredients come from great suppliers. Our model brings the best local meat, fish, fresh produce, dairy and dry goods together, so you can support local without the complexity of managing multiple relationships. United Fresh gives you access to a diverse network of trusted local suppliers through one simple price list and one consolidated order. You get the quality, expertise and provenance of local sourcing, with the ease and efficiency of dealing with one team. Reach out to our team to discover how we make buying local brilliantly simple.
LEGISLATION
Sustainability rules for hospitality operators are landing fast Stephen Brennan VP Supply Chain & GPO Procurement UK/Ireland Kristel Cauterman Supply Chain & Procurement Manager GPO & Managed Services Continental Europe
80 Autumn/Winter 2026
LEGISLATION
Here's your roadmap
Start here
Across the UK, Ireland and Continental Europe, new rules covering packaging, environmental claims, deforestation and purchasing are coming into force over the next 12 months. For hospitality operators, the impact will be felt across everything from what they buy and how they package it to the claims they make to guests. The good news is that preparing early can help avoid disruption, manage commercial impact, ensure compliance and give teams more time to find practical alternatives. Here's what's in force, what's imminent and what you need to have in place before the year is out.
Learn more
Autumn/Winter 2026 81
LEGISLATION
EU packaging & packaging waste regulation
Evidencing green claims
12 August 2026
27 September 2026
EU and Ireland
EU and Ireland
What it means New EU rules aim to reduce packaging waste, increase reuse and make packaging recyclable. For hospitality, this includes food and drink packaging, takeaway containers, transport packaging and some guest amenities.
What it means Environmental claims such as “green”, “eco-friendly” and “sustainable” will need credible evidence. This applies across customer-facing channels, including menus, websites, packaging and marketing.
What to do now Review your highest-volume packaging and speak to suppliers about upcoming changes, the recyclable nature of their existing products, alternative products, costs and availability.
What to do now Audit your sustainability claims and make sure every one can be backed by reliable evidence. Agree a clear sign-off process between procurement, sustainability and marketing. When asking suppliers for information, be specific what precisely is being claimed, what does it cover, and what independent certification supports it?
Sources: Regulation (EU) 2025/40 — EUR-Lex (eur-lex.europa.eu)
Sources: Directive (EU) 2024/825 on Empowering Consumers for the Green Transition (EmpCo) — EUR-Lex (eur-lex.europa.eu); European Commission Q&A guidance on the ECGT Directive (commission.europa.eu)
82 Autumn/Winter 2026
LEGISLATION
Green Key procurement criteria 1 October 2026
EU Deforestation Regulation 30 December 2026 Large and medium operators
International What it means Green Key is a leading international sustainability certification for tourism and hospitality businesses, recognising organisations that meet defined environmental and sustainability standards. From 2026, procurement becomes a standalone area within the Green Key criteria, covering general purchasing, food and beverage, and cleaning products. What to do now If you hold or are working towards Green Key certification, review your purchasing practices against the new criteria and identify any gaps. Sources: Green Key Criteria and Explanatory Notes 2026–2031 (greenkey.global)
30 June 2027 Most smaller operators
EU and Ireland What it means Businesses dealing with products linked to cattle, cocoa, coffee, palm oil, rubber, soya and wood will need to meet new deforestation and due diligence requirements. What to do now Identify affected products in your supply chain and ask suppliers who holds responsibility for compliance and how they are preparing. Sources: Regulation (EU) 2023/1115, amended by Regulation (EU) 2025/2650 — EUR-Lex (eur-lex.europa.eu); European Commission EUDR overview (environment.ec.europa.eu); European Parliament press release, December 2025 (europarl.europa.eu)
Autumn/Winter 2026 83
LEGISLATION
Refill and reuse requirements
UK Deposit Return Scheme
From 12 February 2027
1 October 2027
EU and Ireland
England, Northern Ireland and Scotland
What it means Foodservice operators will need to allow customers to bring their own containers for beverages and readyto-eat meals at no extra charge. From 2028, reusable takeaway packaging will also need to be available. What to do now Start considering how refill and reuse could work operationally, including hygiene, storage, staff processes and customer communication. Sources: Regulation (EU) 2025/40, Article 32 — EUR-Lex (eur-lex.europa.eu)
What it means A deposit scheme for eligible drinks packaging will introduce changes to pricing, stock management, customer communications and the handling of returned containers. What to do now If you sell eligible drinks, start speaking to suppliers about what's changing and how your operation may need to adapt with this change. In other countries, some hospitality businesses have been exempt from acting as return points. We are awaiting the final details of the UK scheme to understand exactly what will be required of UK hospitality businesses. Sources: House of Commons Library research briefing on Deposit Return Schemes (commonslibrary.parliament.uk); Defra joint policy statement on UK DRS, 2024
84 Autumn/Winter 2026
LEGISLATION
The bigger picture These regulations may have different deadlines and requirements, but they share a common theme: sustainability is becoming increasingly embedded in everyday procurement decisions. For hospitality operators, preparing early can help avoid disruption, identify better-value alternatives and turn compliance into a more strategic approach to purchasing. Navigating these regulations is as much a procurement challenge as a sustainability one - and it's one we are already helping operators across the UK, Ireland and Continental Europe to manage.
How Avendra can support We help operators navigate these changes through: ✓ Sustainable procurement support
✓ CO₂e menu tracking
✓ Supplier engagement
✓ Single-use plastic reduction
✓ Food waste monitoring
solutions
Get in touch Want to understand what these changes mean for your operation? Speak to your Avendra International account manager or email News_Europe@avendra.com Autumn/Winter 2026 85
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©2026 THE COCA-COLA COMPANY. FANTA IS A REGISTERED TRADEMARK OF THE COCA-COLA COMPANY Ghost Face is a registered trademark of Fun World Div., Easter Unlimited, Inc. All Rights Reserved. Ghost Face protected under worldwide copyright registration, and is the exclusive property of Fun World Div., Easter Unlimited, Inc. All Rights Reserved.
Global Procurement. Local Expertise.
Avendra International is a leading strategic procurement and supply chain partner to a wide range of organisations, including hotels, hospitality and leisure resorts, healthcare, and educational institutions worldwide. Leveraging $21B in procurement power, our local experts offer tailored solutions to drive efficiency, savings, innovation, and sustainability.
We get it, and we can help. News_Europe@avendra.com