Prestige Purchasing

We're thrilled to announce a game-changing addition to the Foodservice Price Index Portal - Introducing Category Forecasts! Now, you can access 12-month rolling forecasts across all 10 categories, empowering you with unparalleled insights and strategic planning for the year ahead. Stay ahead of the curve with our comprehensive forecasting tools! Key Features: In-depth Analysis: Dive into detailed forecasts for each category to make informed decisions. Rolling Predictions: Stay agile with dynamic 12-month projections that adapt to industry trends. Strategic Planning: Maximise profitability by aligning your business strategies with future market movements. Ready to elevate your business to new heights? Explore the power of foresight with the all-new Category Forecasts on the Foodservice Price Index Portal! Find out more at: https://lnkd.in/e9h7U7zX #Foodservice #CategoryForecasts #BusinessInsights #Foresight #StrategicPlanning #Innovation #FoodIndustry #MarketAnalysis

We’re excited to announce our new panel of speakers who will explore the critical importance of understanding farming in the hospitality industry. Hear insights from attendees of the Prestige Purchasing Farm Study Tour, discussing sustainability, challenges in food production, and actionable strategies for success. 🗓 Date: Monday, 9th December 📍 Location: 8 Bishopsgate, City of London 🕒 Time: 3 PM - 7:30 PM Limited spaces available and by invitation only. Stay tuned for more speaker updates! #foodservice #farming #hospitality

UKHospitality’s recent Environmental Sustainability Seminar once again highlighted the need for more board engagement, says David Read, founder and chairman of Prestige Purchasing https://lnkd.in/dZpVQ8Gu

We are delighted to share that on December 9th, from 3pm to 7:30pm, we will be supporting Prestige Purchasing in hosting the Annual FPI Briefing at an impressive new venue in the city - 8 Bishopsgate. Last year’s event saw 200 industry professionals come together to network before diving into a programme of distinguished guest speakers who tackled the industry’s most pressing issues during a challenging year. What challenges and opportunities lie ahead for the Hospitality industry in 2024? This year’s briefing aims to offer insights from leading experts on the outlook for the UK economy, addressing critical questions as we near the close of 2024. The event will examine the latest consumer trends and key topics such as sustainability and technology, offering valuable perspectives on the current economic climate. With insights from the CGA Prestige Foodservice Price Index, which tracks inflation at the kitchen level using over 10.7 million data points monthly, attendees can expect a comprehensive analysis of food and non-alcoholic beverage price trends. The heart of the FPI Annual Briefing is knowledge sharing. Why is this so essential? It fosters collaboration, sparks innovation, and ensures we stay informed on the latest trends and developments. The FPI Annual Briefing is an essential event for networking with industry peers, accessing rich data and insights, and reflecting on the year 2024 while preparing for the future. If you would like to join us, but are yet to register your interest, please email Izzy at izzy.mchattie@epmagazine.co.uk

The NFU Food Business Unit leads the relationship on behalf of NFU members with retailers, hospitality and the public sector. NFU Senior Policy Specialist Bethan Cowell updates from an event at member Charles Goadby's farm, where we joined forces with the hospitality industry's leading procurement specialist Prestige Purchasing on an innovative tour to help industry leaders find out more about sustainable farming methods and how closer relationships with food producers can deliver business benefits. Find out more👉https://ow.ly/sRq850TOf2J

I asked Shaun Allen @ Prestige Purchasing for the key questions that operators should be asking of themselves ( and their suppliers ) to understand their progress on sustainability. I thought they were very useful 1. Do we have a policy on food standards for the products be buy? – i.e. Provenance, Buying British, Fairtrade, free range lion approved eggs 2. What are our welfare standards for our meat products? i.e. Red Tractor 3. How do we track origin changes of our products during the year when there are seasonal supply changes? i.e. fruit and veg 4. How much plastic is in our supply chain and do we have an active plan to reduce it? 5. Do we know what our core suppliers are doing on Carbon reduction and how does this impact on our business plans for Carbon reduction – how is this managed / tracked? 6. Do we audit our suppliers and are they all accredited to a industry standard? i.e. BRC / SALSA I like the simplicity of the above and the Greenpeace definition of sustainability too " Sustainability is a way of using resources that could continue forever. A sustainable activity is able to be sustained without running out of resources or causing harm. If something is unsustainable, it means it’s using up resources faster than they’re being replaced. Eventually the resources will run out and the activity won’t be able to carry on. "

Speaker Announcement! We are excited to reveal that Shaun Allen, CEO of Prestige Purchasing, will be speaking at this year’s Foodservice Price Index Annual Briefing on Monday, 9th December! Shaun will bring his extensive expertise in supply chain management and procurement to discuss the key trends impacting foodservice pricing and how operators can navigate these challenges. 📅 Date: 9th December 📍 Venue: 8 Bishopsgate, London 🕒 Time: 3 PM - 7:30 PM Join us for insightful discussions and expert analysis. Stay tuned for more updates! #Foodservice #Procurement #Event #Hospitality

We’re thrilled to announce Karl Chessell, CGA’s Director for Hospitality Operators and Food, as a speaker at this year’s Foodservice Price Index Annual Briefing on Monday, 9th December! Karl, a renowned industry expert with over 25 years of experience, will share valuable insights into market performance and consumer trends in hospitality. You won't want to miss this must-attend event for the sector. 📅 Date: 9th December 📍 Venue: 8 Bishopsgate, London 🕒 Time: 3 PM - 7:30 PM Register your interest here: https://lnkd.in/eXPDXGxX and stay tuned for more speaker announcements! #Foodservice #Hospitality #Event

What an incredible week! Huge thanks to everyone who made our 2-day sustainable Farm Study Tour such a success! We had a diverse group of folks from across the #foodservice and #hospitality industry come together to learn firsthand about the complexities of modern farming and how we can all contribute to a more sustainable future. Key takeaways: Policy is paramount: We need new agricultural policies that incentivise more progress towards #netzero and food security. Supporting British farming will help with this too. Nuance over simplicity: For operators to make their food sustainable they need a deeper understanding of how food is farmed. Collaboration is key: We need to break down silos, increase our knowledge and work together – farmers, operators, suppliers, policymakers, and researchers – to find real-life solutions. Tech is transforming farming: From robotics to AI, technology is playing a vital role in increasing efficiency and improving animal welfare. Farmers are true innovators: A new wave of regenerative farms are emerging, but many conventional farms are becoming more sustainable too. We were truly inspired by the resilience and ingenuity of the farmers we met. A massive thank you to The NFU (National Farmers' Union) for helping organise this invaluable experience, and to Peach 20/20 and Glebe Farm Foods for all their support! A special thank you to all the farmers and organisations who opened their doors to us and shared their knowledge: Charles Goadby of Manor Farm - Nuneaton, Ian Steele of Treflach Farm - Oswestry, Simon Thelwell, Grace Milburn and Melissa Sambrook of Harper Adams University, and Peter Lord at Dyson Farming. And a final thank you to Philip Rayner of Glebe Farm Foods, Bethan Cowell of The NFU, Peter Martin of Peach 20/20, Stephen Nolan of Nutritics, James Taylor CFSP of Zero Carbon Forum and of course our own David Read and Shaun Allen for their contributions and informative talks throughout the journey! This tour reaffirmed the importance of understanding where our food comes from and the dedication of the people who produce it. Let's continue the conversation and work together to build a more sustainable food system! #sustainablefarming #foodindustry #regenerativeagriculture And a final final special thanks to Alex from Greys Travel Solutions, your continual calm nerve navigating tiny lanes kept the whole tour on track! Reuben Todd , Tom Mullin , Alison Miller , Becky Payton , Celena Fernandez , Mathew Calabria , Matt Wells , Richard Hall , Rikos L. , Seamus O'Donnell , Shereen Ritchie , Stu Read , Su Cacioppo , Ann Elliott , Carolyn Ball 🌍🍴💚 , Graham Ogden , Rachael Hayes , David Burrows , Shakoor Ahmed , Alex Stevens   #farming #foodfuture #thankyou #prestigefarmstudytour

Halfway through Day 2 of The Prestige Farm Study Tour, and we've just left Harper Adams University. Fascinating to see real farming innovation in action, and their work in helping farmers, businesses and consumers improve their sustainability is paramount to moving the food system forward! Off to Dyson Farming's Hinton Farm now! #prestigefarmstudytour