Contact us

Send us your details and we’ll be in touch to discuss your needs.

Call us on 01252 705 200

Thank you, your callback request has been sent, we'll be in touch soon.

Latest Pelican and industry news

How are you celebrating 70 years of the NHS?

by Simona Hardy 5 July 2018

To mark this big occasion, many NHS Trusts are celebrating this event with their patients, visitors and staff. For example, one of our clients, Guy's and St Thomas' NHS Foundation Trust, is serving delicious Victoria Sponge Cupcakes each with NHS70 logo on them, to all its patients and they have also created special menus to mark this occasion.

Read article

Do you still manually input invoice data or pay suppliers individually? There's a better way ...

by Simona Hardy 4 July 2018

Our system, Pi, will make the process of handling your supplier invoices easier, faster and more productive. With Pi, there is no more manual keying, checking or reconciling! Pi receives data electronically directly from suppliers providing you with real-time view of your invoices and credits online. You can approve invoices online and import them directly to your existing account system

Read article

Signature Senior Lifestyle sharing best practice: "As a care operator, we don’t want to be the biggest, we want to be the best"

by Peppa Sheridan 3 July 2018

“Firstly, we were experiencing supply chain issues with the supplier not turning up with the correct products when needed, which meant some chefs in the homes were having to purchase items locally, at greater cost – and inconvenience. As a care provider, we are specialists in caring and not in the provision of food and drink. We don’t have the full visibility of the food and beverages market and therefore keeping up with industry pricing was needed, to enable us to keep one step ahead and better plan our menus and budgets. On top of this, we wanted to find a way to accurately calculate our menu costings by portion, wherever possible. At the time, we had no system in place to track portion control or the contents of the menus, and as a group with plans to grow, we could see the benefits of putting a system in place to track this; from both a cost management point of view, as well as consistency perspective on the dishes being served.”

Read article

Load more news items...
Great! Who do I talk to?
Get in touch today