Global hospitality supply chain and group purchasing organisation Avendra International has announced the expansion of its Culinary Innovation Group to support international clients and hospitality brands. Backed by parent company Aramark, the initiative integrates culinary consulting, procurement intelligence, responsible sourcing, and AI-powered decision support tools into a unified operational framework for hotel and leisure operators across global markets.
The expansion comes as hospitality operators face increasing pressure to balance menu creation and guest preferences against fluctuating ingredient costs and complex supply chain dynamics.
Integrating Culinary Expertise and AI-Driven Procurement
Avendra International’s expanded division builds upon its established culinary consulting capabilities. According to a customer satisfaction survey conducted by the company, client operators identified food and beverage expansion among their top five business priorities, underscoring the demand for tighter alignment between culinary concepts and supply chain execution.
Key capabilities introduced through the expanded Culinary Innovation Group include:
- Culinary & Operational Consulting: Tailored advisory services covering menu development, recipe optimisation, food-cost management, and culinary trend analysis.
- Procurement Intelligence: Category-specific expertise offering actionable guidance on purchasing trends, supplier insights, and ingredient availability.
- AI-Powered Technologies: Access to Aramark’s proprietary Hospitality IQ solutions, including the Mosaic AI Supply Chain platform and Culinary Co-Pilot, designed to streamline menu planning and procurement decisions.
- Responsible Sourcing & Analytics: Strategic frameworks to assist operators in implementing local, sustainable, and inclusive sourcing strategies. The capability is supported by Sourcient, an AI-driven sourcing intelligence tool providing visibility into purchasing activity and ESG compliance.
Executive Leadership Appointments
To lead the international expansion, Aramark and Avendra International have established two key executive leadership roles within the division:
- Paul Carr has been named Chief Culinary Officer for Global Supply Chains and GPOs for Aramark + Avendra International.
- Paul Bloxham has been appointed Chief Culinary Officer for Avendra International Europe.
Both executives bring decades of culinary and supply chain experience to drive a connected global food and beverage strategy across international markets.
Executive Insights
“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. 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.”
– Autumn Bayles, Executive Vice President, Global Supply Chain & Group Purchasing Organisations, Aramark
Key Highlights & Technical Takeaways
- Core Focus: Global expansion of Avendra International’s Culinary Innovation Group across international hospitality markets.
- Executive Appointments: Paul Carr appointed Chief Culinary Officer (Global Supply Chains & GPOs); Paul Bloxham appointed Chief Culinary Officer (Avendra International Europe).
- Technology Suite: Integration of AI-driven platforms, including Hospitality IQ, Mosaic AI Supply Chain, Culinary Co-Pilot, and Sourcient.
- Commercial Scale: Supported by Avendra International’s $21 billion in procurement power and Aramark’s global footprint spanning more than 40 countries.