18th Jun 2026 - 05:00
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Abstract
The Spring/Summer edition of The Edge Magazine from Avendra International Europe explores how organisations are adapting through smarter procurement, stronger operational visibility, and evolving foodservice strategies.
Across Europe, organisations operating in hospitality, healthcare, and education continue to face growing operational pressure.
Rising food costs, labour shortages, supplier volatility, and increasing expectations around sustainability and customer experience are all influencing how teams manage procurement and foodservice operations.
In this Spring/Summer edition of The Avendra Edge Magazine, they’ve brought together practical ideas to support teams through this season. From menu inspiration and food trends to procurement, purchasing and smarter ways of working, it’s all designed to help with everyday decisions.
Inside this edition:
- Menu ideas to help keep your offer fresh, relevant and commercially strong
- Practical insight to help improve efficiency and protect margin
- Real client stories from Busy Bees Nurseries, The HICA Group, PREM Group Ireland, and University of Birmingham
- Smarter ways to improve visibility, control, and day-to-day operations
- Culinary insight from Paul Bloxham, head of culinary at Avendra International Europe
Download and read Spring/Summer edition of The Edge Magazine here.