LODGING was recently on-site at Aramark’s Philadelphia headquarters for an exclusive media event where Aramark and Avendra International representatives highlighted new innovations in procurement and AI-powered technology while emphasizing the importance of responsible sourcing. Through executive presentations, interactive demonstrations, and a hands-on culinary experience led by Chefs Paul Carr and Paul Bloxham, the event outlined the development of new solutions that are enhancing hospitality operations and the guest experience.
Specifically, Avendra and Aramark showcased the expansion of Avendra’s Culinary Innovation Group. By combining culinary experience, procurement intelligence, consulting, and technology, the company is helping clients strengthen their menu while also supporting their sourcing and procurement decisions. The newly appointed duo of Paul Carr, chief culinary officer for global supply chains and GPOs for Aramark + Avendra International, and Paul Bloxham, chief culinary officer for Avendra International Europe, is leading this evolution and elevating the company’s culinary strategy. These upgrades are also augmented by Sourcient, an AI-powered sourcing intelligence platform that helps clients source more responsibly and align with sustainability guidelines, and an expanded Culinary Co-Pilot, which helps operators enhance their menu-planning and purchasing.
Insights From Leadership
LODGING spoke with multiple leaders at the event, and they detailed how Avendra helps clients navigate the difficult environment the hospitality industry continues to face. Regarding supply chain challenges, Eleanor Waddell, vice president, strategic growth & business development at Avendra International, named labor as a key issue. “For hotel owners and operators, we see probably the two biggest challenges they have, and number one is labor,” she said. “It’s getting labor, identifying it, securing it, finding it, but it’s also the rising cost of labor right now.”
Driving performance in this environment remains a key concern for owners and operators, and Avendra seeks to help clients find solutions “both at the product level that could help them reduce labor required and redirect that labor to more appropriate … activities,” Waddell said. She also named technology and robotics as another focus area, noting that the company focuses on identifying tools that can help clients offload tasks and make employees’ jobs easier. Furthermore, Avendra helps clients with both recruiting and retention, addressing these aforementioned labor challenges in the process.
Strategic Sustainability
Avendra’s expanded Culinary Innovation Group is also putting sustainability in the spotlight. Natily Santos, vice president, responsible sourcing at Aramark + Avendra International, detailed how the company works with hoteliers to connect with vendors who are committed to sustainability and helps them meet their ESG goals. She emphasized that supplier engagement is a crucial part of the process. “We are extremely reliant on our suppliers to support our data efficiency, to support our program and how we advance our programs to cover various sustainability and responsible sourcing targets. So, it really starts with having that engagement from the beginning.” Santos explained that it’s important to communicate with suppliers and set the expectations on what the company and its clients are prioritizing regarding responsible sourcing and sustainability. She also elaborated by noting that the company works with its suppliers to collect and validate their data and manufacturing information to provide enhanced reporting for clients.
This work with suppliers includes a regular review of their progress with sustainability and responsible sourcing targets throughout the year, which is filtered into the company’s “program development, our data integration, and how we can provide top-level support, consulting, and enhanced reporting to our clients.”
Navigating Rising Costs
Hoteliers continue to grapple with rising costs while also seeking to preserve, and even elevate, the guest experience. Autumn Bayles, executive vice president of global supply chain & group purchasing organizations at Aramark + Avendra International, identified this as a current trend in the industry and named the luxury sector as one space where it’s particularly evident. “There are a lot of luxury clients who are not as affected by the cost pressures as some other parts of the industry,” Bayles said. “They’re looking for, ‘How do we still get great economics but have that elevated experience?’” Bayles explained that the company’s culinarians work with clients to develop menus and offerings that deliver the “quality, premium” experience they’re looking for.
Watch LODGING’s behind-the-scenes video recap here.