We help hospitality and food service operators optimise food and non-food procurement to deliver better value, quality, and service, with expert support that drives continuous operational and commercial improvement.
As Head of Culinary – Europe, Paul Bloxham champions a smarter approach to reducing food waste in kitchens., Here, he highlights the true cost of waste and shares simple, practical tips to help every chef turn scraps into something special.
Get practical strategies to cope with staff shortages in hospitality, from improving retention to streamlining operations and enhancing workforce efficiency.
Explore Sedbergh School's case study on the benefits of conducting a full review of catering procurement, improving cost control and operational efficiency.
Discover how the University of York unlocked time and cost savings by streamlining their procurement processes, improving efficiency and resource management.
Explore the benefits of centralising food purchasing across an entire trust, as demonstrated by Vale Academy Trust, improving cost control and operational efficiency.
Read Sedbergh School’s case study on how strategic procurement improved efficiency, cost control, and supplier management in their catering operations.
Learn how Notcutts Garden Centre expanded its food offering, enhancing menu variety and customer experience through strategic procurement and supplier partnerships.
Learn how NHS Catering and St Thomas achieved savings of £100,000 through strategic procurement changes, improving cost efficiency and service quality.
Learn how Manchester Metropolitan University increased savings and efficiencies during challenging times through strategic procurement and cost management.
Discover how Greenshaw Learning Trust and Folio Education Trust achieved significant financial and operational benefits through strategic procurement collaboration.
Learn how Guy’s and St Thomas’ NHS Foundation Trust benefitted from procurement support, navigating challenges and enhancing efficiency in a changing healthcare landscape.
Discover how hotel spas can combine luxury and sustainability with eco-friendly linens, natural amenities, local sourcing, and community-focused wellness initiatives that elevate guest experience without compromise.
From classic cocktails with a twist to inventive mocktails packed with flavour and flair - here’s what Avendra International’s culinary leaders say is shaking up bar menus this season.
How Busy Bees improved procurement with Avendra International. Discover how strategic partnership and Pi technology delivered control, efficiency and value.
Stay ahead of food cost changes in the UK, Ireland and Continental Europe. Discover commodity trends, seasonal insights, and strategies to manage menu costs this winter.
Avendra International helps UK hospitality, leisure, education and healthcare operators tackle rising costs, labour shortages and supply chain challenges with smarter procurement.
Discover practical zero-waste kitchen tips from Paul Bloxham, Head of Culinary – Europe. Learn how to cut food waste, save money, and turn leftovers into flavour-packed dishes.
Discover the top 2025-26 hotel breakfast trends in Europe, from hearty traditions to global brunch mash-ups, premium coffee, and innovative morning menus.
Barak Hirschowitz of ILHA shares insights on how personalisation, sustainability, wellness, and innovation are redefining luxury hospitality with Avendra.
Today’s travellers expect more than just a morning cup - they want memorable, indulgent coffee experiences. But staffing challenges and increasing raw coffee prices mean hotels and hospitality operations must balance quality with efficiency.
Discover the latest trends, case studies, and expert insights in hospitality and catering with Avendra Edge Magazine Autumn/Winter 2025. Topics include sustainability, food waste reduction, smart technology, coffee and cocktail innovations, and procurement strategies to help your business thrive.
Stay ahead of rising food costs with Avendra’s Q3 2025 UK Commodity Market Report. Discover price trends, supply pressures, and expert tips for menu planning this autumn.
Avendra International’s Care Catering Roundtable explores chef shortages, rising costs, food waste, and innovations shaping the future of care home dining.
Discover the top 7 food & beverage trends for 2025, from global fusion to mindful eating, helping you stay ahead with flavour, innovation and sustainability.
Discover how Lancaster University transformed its catering procurement through a new partnership, enhancing efficiency, cost savings, and sustainability.
Avendra International joined Aramark’s podcast, “Mark This!” to discuss the globalization of Avendra and how Aramark, as our parent company, supports this initiative.
Discover why Emily loves working at Avendra International, from the collaborative culture to exciting marketing projects and global career growth opportunities.
Discover why Sarah Garnade loves working at Avendra International, 13 years of expertise, dynamic procurement projects, and a passion for teamwork and supply chain solutions.
Discover why Matt Ferris enjoys working at Avendra International, leading the development of the Pi eProcurement system, fostering collaboration, and driving innovation across regions.
Discover why Bal Mahal loves working at Avendra International, supporting clients with expert procurement strategies, building strong supplier relationships, and driving growth.
Explore Avendra International UK's media kit for logos, leadership bios, company facts, history, and press contact details. Download brand-approved assets and learn more about our organisation.
Learn how Langley School partnered with Avendra International to enhance procurement processes, improve cost efficiency, and streamline catering operations.
Learn about Picnic, a tablet-based patient meal ordering solution designed for hospitals, streamlining meal orders and improving patient satisfaction and efficiency.
Learn how Meadow Croft Garden Centre Restaurant increased footfall by partnering with a procurement expert, boosting efficiency and enhancing customer experience.
Discover how Royal Brompton Hospital earned a Silver Food for Life Award with Avendra International’s support, enhancing food quality and sustainability in healthcare.
Discover how PI helped Trafalgar Theatres streamline operations and control their supply chain, enhancing efficiency and reducing costs for smoother operations.
Learn how 200 Degrees Coffee reduced costs and administrative time by partnering with procurement experts, streamlining operations and improving efficiency.
Discover how Horizon Leisure benefited from a procurement partnership, improving operational efficiency, cost management, and service quality across their leisure facilities.
Learn how the University of West London Students' Union streamlined operations through a procurement partnership, improving efficiency and cost management.
For hotels and restaurants, technology is key to creating a seamless guest experience. Here are our top trends to ensure your digital transition is smooth and effective.
Get the latest insights on market changes affecting hospitality and catering operators, with expert tips to adapt, stay competitive, and manage costs effectively.
Avoid costly mistakes when buying commercial catering equipment with expert tips on selecting the right products, managing budgets, and ensuring long-term value.
As the crisp autumn air gives way to the chill of winter, it’s important to cater to the evolving tastes of consumers seeking warmth and comfort in their beverages.
Explore how hotels can drive sustainability with greener procurement choices, reducing environmental impact while enhancing guest experience and efficiency.
Learn how to cater for customers with IBS in hospitality with practical tips on menu adaptations, ingredient choices, and creating a comfortable dining experience.
Explore the benefits of professional tendering, from cost savings to compliance, and learn how it streamlines procurement for better supplier partnerships.
Discover sustainable holiday strategies for hospitality operators, from reducing food waste to choosing local produce and zero-waste solutions with smart procurement.
