The UK’s biggest overhaul of public procurement rules in a generation came into force on 24 February 2025, with the introduction of the Procurement Act 2023. The new regime replaces the previous EU-derived framework and is designed to make public sector buying simpler, more transparent, and more accessible, particularly for smaller suppliers.
But what does this actually mean for hospitality, catering, and food and beverage professionals who buy services through public procurement, whether that’s coffee supply, café concessions, vending, or wider catering contracts?
If you’re already managing tenders in the public sector, or considering entering the space, the changes are worth understanding.
How Does the New Act Change the Way Hospitality Contracts are Tendered?
One of the most significant reforms is a shift away from rigid procurement procedures. Contracting authorities now have more flexibility in how they run competitive processes, with the aim of speeding up procurement and reducing unnecessary complexity.
For hospitality buyers, this could mean tender processes that are better suited to real-world operations — where service quality, training, reliability, and customer experience matter just as much as price.
If you’re procuring coffee for a university campus, NHS café, or visitor attraction, you may find future tenders are structured in a more practical way, allowing for more meaningful supplier engagement.
Easier to Find and Plan for Upcoming Tenders
Transparency is one of the Act’s central goals. Under the new framework, contracting authorities must publish more notices throughout the full lifecycle of a contract, not only when it’s awarded.
For food and beverage teams, that increased visibility could make it easier to:
- spot upcoming opportunities earlier
- benchmark what similar organisations are buying
- prepare internally for re-tenders before contracts expire
If your operation is considering upgrading its coffee offer through a tendered supplier, the system should become clearer and easier to navigate over time.
Will Hospitality Procurement Still be Driven by Lowest Price?
Not necessarily. The Procurement Act encourages public buyers to take a broader view of value, including sustainability, resilience, and social outcomes.
In practice, this could have a real impact on coffee and catering procurement, where decision-makers increasingly want suppliers who can demonstrate:
- consistent quality and service support
- responsible sourcing and environmental credentials
- reduced waste and efficient equipment
- improved customer satisfaction and revenue potential
For hospitality professionals, this shift creates more room to prioritise the guest experience, not just the cheapest bid.
Stronger Supplier Accountability
The Act also introduces tougher rules around supplier performance, including new exclusion and debarment powers for underperforming suppliers.
For contract managers in hospitality settings, this could provide more confidence that suppliers delivering critical services, such as coffee bars, catering operations, or beverage equipment, are being held to higher standards.
It also means buyers may place greater emphasis on proven delivery, service infrastructure, and long-term reliability when evaluating bids.
What Does the Procurement Act 2023 Mean if You’re Reviewing your Coffee Offer?
From Bridge Coffee Roasters’ perspective, these changes represent a shift in how public hospitality contracts will be competed for and awarded.
For buyers, the Act may create a procurement landscape where:
- tenders are more open and transparent
- evaluation is less price-only and more experience-led
- suppliers are expected to offer clear operational value
- long-term partnership matters more than short-term cost
If you’re planning to enter a public procurement for coffee — or retender an existing contract — it’s worth considering how these new rules could allow you to set higher expectations around quality, sustainability, and service.
Ultimately, the Procurement Act 2023 is more than a regulatory update. For hospitality and foodservice professionals in the public sector, it could reshape how contracts are structured, how suppliers are chosen, and what “value” really means in a modern catering environment.
