The Edge Magazine Autumn/Winter 2026: Foodservice trends and insights
Introduction
The foodservice landscape is changing quickly, from new procurement and reporting requirements to evolving customer expectations and continued pressure on costs, efficiency and operational performance.
The Autumn/Winter 2026 edition of The Edge Magazine from Avendra International brings together the trends, insights and practical expertise shaping hospitality, healthcare and education across the UK.
From new transparency obligations under the Procurement Act 2023 to changing eating habits, the rise of Grab & Go and technology that can help operators work more efficiently, this edition explores the changes shaping foodservice today, with practical ideas to help you plan ahead.
Key takeaways
New payment transparency requirements under Section 70 of the Procurement Act 2023 apply to qualifying public contracts where the procurement procedure commenced on or after 1 April 2026.
Grab & Go accounts for almost a quarter of UK eating out occasions, with average spend per visit up 8.5% year on year.
Connecting purchasing, stock, menus and allergens in one system improves visibility and reduces waste, with one NHS hospital cutting food waste by 15%.
University catering teams are managing food inflation, labour costs and National Insurance increases while protecting value and quality for students.
Changing appetites are increasing demand for portion flexibility, with half portions, small plates and build-your-own formats offering more choice without creating a separate menu.
What has changed under the UK Procurement Act 2023?
Further transparency requirements under the Procurement Act 2023 came into effect from April 2026, introducing new payment reporting obligations for contracting authorities.
Under Section 70, information on individual payments of more than £30,000 including VAT must be published for qualifying public contracts where the procurement procedure commenced on or after 1 April 2026. Statutory responsibility for publication remains with the contracting authority.
Meikan Perumall, Tender Team & Contracts Manager, explains what the requirements cover, which contracts are in scope and what organisations should consider.
How can UK hospitality operators reduce costs while VAT reform remains uncertain?
The hospitality industry continues to campaign for a reduction in VAT from 20% to 10%. At this stage, that remains a campaign rather than confirmed Government policy, with no agreed implementation date.
Michelle Parnham, Sales Director, looks at where operators can act now to improve commercial performance, from supplier negotiations and purchasing efficiencies to category optimisation, procurement technology and waste reduction.
What Grab & Go trends are shaping UK foodservice in 2026–2027?
Grab & Go now accounts for almost a quarter of all eating out occasions in the UK, with average spend per visit rising to £12.98, up 8.5% year on year.
Paul Bloxham, Head of Culinary at Avendra International, highlights five of the twelve trends explored in our Grab & Go Trends 2026–2027 guide:
Micro-moments. More than half of Grab & Go visits are now a quick bite rather than a full meal.
The protein pivot. Protein-rich options are moving from niche to everyday purchases.
The new lunch standard. Fewer, better choices with clear provenance.
Global flavours. Korean-inspired, Levantine and Mexican-led handheld options.
Beyond caffeine. Functional drinks earning more counter space.
How can technology connect purchasing, stock, menus and allergens?
Technology can help operators improve visibility across purchasing, suppliers, stock, invoicing and compliance.
Avendra International's Pi eProcurement platform connects purchasing, stock, menus, allergens, invoicing and waste monitoring in one system. In this edition, Pi Product Manager Matt Ferris explains how operators are using it, including an NHS hospital that reduced food waste by 15% through ward- and item-level tracking.
Pi is available to all Avendra International clients at no additional cost, including setup, training and ongoing support.
What should operators consider before planning a commercial catering equipment project?
Catering equipment projects can involve significant cost and coordination, particularly where building works, ventilation, extraction and electrical services are involved.
Jo Leech, FF&E Specialist at Avendra International, looks at three common mistakes that can lead to delays and additional cost, from starting the conversation too late to focusing too heavily on headline price.
What sustainability regulations should UK hospitality operators prepare for?
UK operators face changes around packaging, sustainability certification and, for some organisations, supply chains extending into the EU and Ireland. On the 1 October 2027, the UK Deposit Return Scheme for eligible drinks packaging in England, Northern Ireland and Scotland is set to be introduced.
How UK hospitality, healthcare and education operators are adapting
Across hospitality, healthcare and education, operators are balancing cost, efficiency, sustainability and customer experience.
This edition includes a higher education roundtable on affordability, sustainability and student experience, and marks Avendra International's Gold Sponsorship of NHS Chef of the Year 2026, with Head of Culinary Paul Bloxham mentoring finalists from Epsom and St Helier University Hospitals NHS Trust ahead of the national final.
Want to explore what these trends and changes mean for your operation? Speak to your Avendra International account manager or email Hello_UK@avendra.com.
FAQs
What is The Edge Magazine?
The Edge Magazine is Avendra International's editorial publication for foodservice, hospitality, healthcare and education operators, published twice a year. The Autumn/Winter 2026 edition covers procurement law changes, VAT, Grab & Go trends, procurement technology and sustainability, with contributions from industry experts and operators across the UK.
What are the new payment transparency requirements under the Procurement Act 2023?
From April 2026, contracting authorities must publish information on individual payments of more than £30,000 including VAT for qualifying public contracts where the procurement procedure commenced on or after 1 April 2026. Certain exemptions apply.
Is hospitality VAT being reduced to 10%?
A wider 10% hospitality VAT rate remains an industry campaign rather than confirmed Government policy, with no agreed implementation date.
When does the UK Deposit Return Scheme start?
The scheme for eligible drinks packaging is scheduled for 1 October 2027 in England, Northern Ireland and Scotland. It will introduce changes around pricing, stock management, customer communications and returned containers.
What are the key Grab & Go trends for 2026-2027?
Our Grab & Go Trends 2026–2027 guide identifies twelve trends shaping the category, including micro-moments, protein-rich options, global flavours, simpler lunch ranges and functional drinks. Grab & Go now accounts for almost a quarter of UK eating out occasions, with average spend per visit up 8.5% year on year. Get the complete guide.
How can Avendra International support foodservice operators?
Avendra International supports operators across procurement, supplier management, culinary services, technology and sustainability. This includes helping organisations improve purchasing visibility, engage suppliers, reduce food waste and track sustainability impacts. Its Pi eProcurement platform connects purchasing, stock, menus, allergens and waste monitoring in one system.
