HB on the Scene: Avendra, Aramark expand culinary innovation strategy. Avendra International and Aramark brought together culinary expertise, procurement intelligence and technology at their "Innovation Served" event, held at Aramark's headquarters in Philadelphia, highlighting how the companies are working to help hospitality operators meet changing guest expectations while managing costs and operational challenges. During the event, Avendra International unveiled an expansion of its Culinary Innovation Group, bringing together culinary consulting, procurement intelligence, responsible sourcing and AI-powered technology to support clients and brands across international markets. "Hospitality operators need to balance a growing number of priorities, including compelling menu creation, responding to guest preferences, managing ingredient costs and navigating a dynamic supply chain," said Autumn Bayles, EVP, global supply chain and GPOs, Aramark. "Our expanded Culinary Innovation Group brings together deep culinary and operational expertise, procurement intelligence, responsible sourcing and emerging technologies into one integrated framework to create a stronger platform to support client growth across global markets." As part of the expansion, Paul Carr has been appointed chief culinary officer, global supply chains and GPOs, Aramark + Avendra International, while Paul Bloxham has been named chief culinary officer, Avendra International Europe. Both are newly created positions designed to strengthen collaboration across markets. For Carr, the announcement represents the culmination of years of work to connect culinary operations throughout the organization. "This is a legacy moment," he said. "We've been building this for years, trying to get this up and running. We have some real synergy. We have shared clients that we have in the U.S., Europe and Latin America. For me, that's really the newest thing, the expansion into what I would call the real global connection." Carr said the expanded group brings together capabilities that previously existed in different parts of the organization under one umbrella, allowing culinary leaders to share knowledge and resources across markets. Bloxham, who previously worked as a hospitality operator, sees the initiative as an opportunity to bridge a longstanding divide between culinary professionals and procurement teams. "I'm an ex-operator," he said. "I used to fight with procurement at the end of the day. But actually having culinary in there as a conduit driving an initiative like this, it's great, and it's been received really well." Carr agreed, describing the culinary team's role as that of an interpreter between chefs, operators and sourcing professionals. "We talk to the business, we know what they want, we interpret that to the sourcing team to say, 'This is really what they're looking for,'" he said. "It's a chef-to-chef conversation to really understand what they're trying to solve for and why it's important. And then the same thing from the sourcing side. If there are new things on the market that they want us to share with our culinary clients, we're bringing that back and forth." The initiative comes as food and beverage operations are taking on greater importance within the hospitality industry. In a July customer satisfaction survey, Avendra clients identified F&B expansion as one of their top five business priorities. According to Bloxham, changing consumer expectations and greater exposure to food through social media and technology are pushing hotel operators to rethink their culinary offerings. "I've never seen our industry evolve, even with its challenges, like it has at the moment," he said. "Great food, great recipes - it's there at the tap of a button. There are chefs out there punching it out of the park with food and dishes. So that awareness of great food is there. To compete, you've got to have an offering." He has seen the change reflected in hotel development, with smaller boutique properties increasingly incorporating restaurants into their concepts rather than treating dining as a secondary amenity. "I'm seeing it in hotel openings at the moment," Bloxham said. "Smaller boutique hotels that wouldn't necessarily put a restaurant in are taking the leap of faith and actually putting a restaurant in, doing some great things really well. The simplest things done properly can be truly outstanding, and I think that's a sentiment that I'm seeing more and more. This simplicity, great ingredients, great quality. There's nowhere to hide when you use ingredients like that." Carr noted that social media has increased the pressure on hospitality operators to deliver consistent quality because a guest's dining experience can quickly become a photograph or video shared with a broad audience. He said consumers are increasingly willing to spend more for higher-quality experiences, while changing drinking habits are creating new opportunities for hotel bars and restaurants. "With the movement away from alcohol, they had to pivot to non-alcoholic drinks," he said. "How do I keep people still coming to the bar and keeping it interesting? If two people are drinking and two people aren't, I still need that sale. And so we have seen them become more creative because they have to." Beyond quality, both executives emphasized the importance of authenticity and storytelling in today's dining environment. Bloxham said consumers are increasingly interested in understanding the origins of their meals, creating opportunities for hotels to build stronger connections with guests through locally inspired dishes and ingredient sourcing. "Through social media, there's a real emphasis on food with a story and food with soul," he said. "It doesn't have to be complicated. That storytelling is more apparent through social media now. Building that story underneath it is a really powerful message out there. It really brings food alive. Without that story, that steak would just be a steak." Carr said that interest extends to the origins of ingredients and how they are produced. He cited an example of seafood featuring a QR code that allows consumers to identify the fishing vessel responsible for the catch, noting, "Where did it come from? How did it get here? I want to know all the way back to where they're farming it, where they're getting it and how they're taking care of whatever it is." Supporting these changing expectations while maintaining profitability is a central focus of the expanded Culinary Innovation Group. Its services include menu development, recipe optimization, food-cost management and trend analysis, along with procurement intelligence that provides purchasing trends, supplier insights and product availability guidance. Technology is another component of the strategy. Through Avendra's Hospitality IQ solutions, including Mosaic AI Supply Chain and an expanded Culinary Co-Pilot, operators can access tools designed to improve menu planning, sourcing and purchasing decisions. Responsible sourcing is another focus, with resources intended to help clients make decisions regarding local, inclusive and sustainable purchasing. The capabilities are supported by Sourcient, an AI-powered sourcing intelligence platform that provides visibility into purchasing activity and sourcing attributes. For Carr and Bloxham, the goal is to give operators access to both the culinary knowledge and procurement resources necessary to respond to an increasingly demanding marketplace without compromising quality. The expanded group draws on Avendra International's approximately $21 billion in procurement power and Aramark's global footprint across more than 40 countries and territories. Services and technologies will be introduced in international markets based on local readiness and client needs. Carr said the global collaboration will continue to develop as the business expands, potentially bringing additional culinary leaders into the organization. Bloxham views the effort as particularly important at a time when hospitality operators are facing pressure to deliver distinctive experiences while navigating industry challenges. "There's never been a time where it actually needs this connection more than now," he said.

Aramark Collegiate Hospitality named NACAS Outstanding Business Partner of the Year. October 16, 2026 Photo credit: wasio faces. Aramark Collegiate Hospitality has been named the National Association of College Auxiliary Services' (NACAS) Outstanding Business Partner of the Year, recognizing the organization's longstanding commitment to supporting the higher education auxiliary services profession through engagement, leadership, and partnership. "This recognition reflects Aramark Collegiate Hospitality's longstanding commitment to supporting higher education and the NACAS community," said Barbara Flanagan, President and CEO of Aramark Collegiate Hospitality. "We are proud of the partnerships we have built with colleges and universities and honored to be recognized for our contributions to advancing the auxiliary services profession." Aramark Collegiate Hospitality has maintained a longstanding partnership with NACAS, supporting the association's conferences, leadership programs, mentorship initiatives, and member engagement efforts. The NACAS Outstanding Business Partner of the Year Award recognizes organizations that demonstrate exceptional partnership, service, and support of the association and its members. Widener Dining Services earns NACAS Award for Inclusive Excellence. Aramark Collegiate Hospitality's Widener Dining Services at Widener University in Chester, PA, also earned the prestigious Edwin R. Golden Award for Inclusive Excellence from NACAS. The campus dining program was recognized for Widener Dining 101, a Kitchen 101 concept developed collaboratively by Widener University's International Student Services (ISS) team and Aramark Collegiate Hospitality, with a focus on international cuisine. The award recognizes the program's success in creating meaningful opportunities for cultural exchange, inclusion, and belonging through food. "At Widener Dining Services, we strive to create a dining experience that supports the university's Sense of Belonging," said Aramark Collegiate Hospitality Executive Chef Matthew Clarke. "This recognition reflects the strong partnership between Widener University and Aramark Collegiate Hospitality and our shared commitment to creating opportunities for students to connect, learn from one another, and feel valued within the campus community." Since its launch, the International Teaching Kitchen has provided international students with a platform to serve as cultural ambassadors, sharing family traditions, regional cuisines, and personal experiences through interactive cooking demonstrations. Working alongside Widener Dining Services Executive Chef Matthew Clarke and the culinary team, students help bring authentic recipes to life while fostering dialogue and understanding among participants from diverse backgrounds. The program invites students to share recipes, traditions, and stories from their home countries while leading hands-on cooking experiences for their peers. Through these shared culinary experiences, the International Teaching Kitchen helps build cross-cultural connections, promotes intercultural understanding, and reinforces a campus environment where students feel seen, valued, and welcomed. "The program's goal extends beyond cooking," continued Chef Matt. "The International Teaching Kitchen fosters practical skill-building, giving participants confidence in the kitchen while exposing them to flavors and ingredients they may never have encountered before." Be the first to know about the latest press releases, feature stories, podcasts, and vlogs.